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Show HouseholdNeius ran Wifc r 3 -AVYu' r h wNaa.. . ,.i-tj,.,..,i,rr.i-Ffc-. -.i -ny ,, A CHANGE IN THE MEAT COURSE (See Recipes Below) "Meat makes the meal," especially especial-ly when there are husky, hard-working men to feed. But for those behind be-hind the scenes in the kitchen, thinking think-ing up a different and a flavorsome meat dish for each day out of the seven is no small task. There are two ways to approach the problem. First, investigate some of the less-CkJC less-CkJC common cuts. V iLii ? You'll find them tiVj thrifty to buy be-LOi-- cause the demand JF'tQ-ij f-" them is less. d-'7 ' Most of them fairly abound in good flavor and need only to be properly cooked to be serious rivals to more expensive cuts. If you are buying pork, ask the meat dealer to prepare you a handsome hand-some rolled sirloin roast It's a thrifty cut not so well known as the pork loin roast but it has decided advantages. Two sections of the pork sirloin are boned and tied together to-gether into a solid roll of meat. The round, compact slices offer no obstructions ob-structions to the knife, and are the answer to a carver's prayer. The picnic shoulder of pork is another cut of exceptional flavor. Have it boned, stuff it with spinach and roast it If it's too soon for another leg of lamb, buy a section of lamb breast and have it rolled with a layer of sausage. Slice off the meat as you would a jelly-roll; you'll have the neatest pinwheels imaginable. Lamb shoulder and lamb shoulder chops are two other not-so-well-known possibilities. The second way to coax some variety va-riety into your meat dishes is to try new ways of flavoring cuts that you serve often. If much of your meat supply comes from a frozen foods locker, this is your best bet. Have pork chops cut double thick and stuff them with a tart mixture mix-ture of sauerkraut and apple. Your family will beam approval when you serve that combination! Or make your next ham loaf like an upside-down cake so that when you turn it out, there are rows of bright-as-a-dollar apricots across the top. Try canned gooseberries as a relish with ham or beef, or canned Damson Dam-son plums with veal. Pork Chops Stuffed With Sauerkraut And Apple. (Serves 6) 6 loin pork chops (cut 1-inch thick) 1 cup sauerkraut (drained) 1 cup tart, red cooking apple (diced) (unpared) hi teaspoon salt Vs teaspoon pepper 2 tablespoons fat Vi cup sauerkraut juice. Have a pocket made from the outside out-side of each chop. Combine sauerkraut sauer-kraut with finely y diced unpeeled J V apple and stuff f rC ) the chops with (Vjj J J the mixture. Sea- JsSjjS s son them with f yfil salt and pepper ijSuff ) and brown on -jjk both sides in hot o-- JJJ fat in a heavy skillet Add sauerkraut sauer-kraut juice, cover, and finish the cooking in a moderate oven (350 degrees). Bake for IVi hours, and remove the cover during the last 15 minutes of baking to brown the chops. Round Steak, Western Style. (Serves 6) 2 pounds round steak 2 tablespoons butter 1 teaspoon salt hk teaspoon pepper 2 medium onions (sliced) Vi lemon (sliced) 1 No. 1 can condensed tomato soup (ltt cups) 1 cup water Have round steak cut inch thick. Spread with butter and sprinkle sprin-kle with salt and pepper. Arrange slices of thinly cut onion and lemon over steak. Dilute tomato soup with water and pour over steak. Bake in a moderate oven (350 degrees) for 2 hours uncovered. Boneless Sirloin Pork Roast With Stuffed Apples. Have the meat retailer remove the tenderloin and bones from two sirloin sections, reverse the ends, and tie the two boneless pieces together to-gether in a compact rolled roast. Season with salt and pepper and place with the fat side up in an open roasting pan. Make an incision inci-sion to the center of the roast and insert a meat thermometer so that the center of the bulb reaches the center of the fleshiest part of the meat. Place the roast in a moderate mod-erate oven (350 degrees) and roast until the thermometer registers 185 degrees Fahrenheit Allow about 30 minutes per pound for roasting. Serve with rice-stuffed apples. Rice-Stuffed Apples. 6 medium-sized baking apples 2 tablespoons brown sugar 1 cup rice (cooked) 1 tablespoon butter Vi cup water Wash apples and cut a slice from the top of each. Remove the cores and seeds and sprinkle the cavities with brown sugar. Mix cooked rice with melted butter and stuff each apple. Arrange them in a baking pan with the water in the bottom and bake for Vi hours, or until tender ten-der in a moderate oven (350 degrees). de-grees). Lamb Pinwheels. (Serves 5) Boned breast of lamb (about 3V4 pounds) (i pound bulk pork sausage 2 tablespoons fat 1 teaspoon salt Vs teaspoon pepper 1 small onion (sliced) 1 cup tomatoes (canned) 2 tablespoons Worcestershire sauce Have the lamb breast boned, spread with bulk pork sausage, rolled, and tied s or skewered into ffj shape at the mar- Im ZjftlA ket- wiPe R'.t'"'' I meat with a damp "T cloth and dry. .V Then brown on all v y sides in hot fat V Pour off the fat in the pan, leaving 2 tablespoons only. Season the roll with salt and pepper. Add sliced onion, tomatoes and Worcestershire sauce. Cover tightly and cook very slowly until done, about k hours. Slice into pinwheels, using a very sharp knife. Cushion Style Pork Shoulder With Spinach Stuffing. (Serves 10) Boned picnic shoulder (about 5 pounds) 1 teaspoon salt Vs teaspoon pepper 1V4 cups drained spinach (cooked or canned) 2 tablespoons onion (minced) 4 tablespoons butter 2 tablespoons lemon juice 2 cups fine, soft bread crumbs 1 teaspoon salt Vi teaspoon pepper Have the picnic shoulder boned and sewed on two sides at the market. mar-ket. This leaves one side open for inserting the stuffing. Season the surface of the pork shoulder with salt and pepper. Combine the spinach, spin-ach, onion, butter, lemon juice and bread crumbs. Season with salt and pepper and use to fill the cavity of the roast Sew or skewer the edges together. Place the shoulder, fat side up, on a rack in an open roasting pan and roast in a moderate mod-erate oven (350 degrees) until done. Allow about 40 minutes per pound for the roasting. |