Show a off ia braise the meat to 31 make ake it tender see recipes below braise the meat if youre making the most of your red ed points those these days youre buying I 1 he less expensive cuts of mw mant t and low do you prepare them the answer is is in in braising blaising bra ising long slow low moist heat cooking which ten derezes the me meat t browns it perfectly a and nd gives the meat tenderness and flavor pot roasts short ribs swiss steaks meats meals cooked slowly with vegetables all these come under the head of braising blaising bra ising theres s plenty of good eating in in his type of cooking but your meats ire low in in point value too they lave the same high quality protein as the more expensive cuts and just is many of the precious B vitamins riboflavin thiamine and niacin ind and the minerals iron copper and phosphorus hosp horus now here are delicious ways of preparing aring those inexpensive cuts of neat swiss steak serves 6 round or arm steak cut 2 inches thick flour salt pepper I 1 onion thinly sliced 2 tablespoons lard 2 cups clips tomatoes I 1 carrot diced dicea I 1 small green pepper sliced vt 1 12 cup water mix flour salt and pepper pound nto steak brown steak in in lard idd add vegetables and water cover pan and cook in in slow degree P F oven for hours add more water it if needed serve with vegetables poured over the steak pork shoulder steaks serves 34 3 4 I 1 shoulder steaks i tablespoons lour flour I 1 tablespoons lard I 1 small onion I 1 cup tomatoes I 1 tablespoon worcestershire sauce salt and pepper dredge the shoulder steaks in lour and brown in hot lard slice unions over them add tomatoes and seasonings cover and cook slowly until steaks are done about 45 60 minutes according to the thickness if f the steaks braised braided ortall or neck bones serves 56 I 1 oxtail 2 pounds or 2 pounds neck bones I 1 lour I 1 small onion sliced 4 cup flour for gravy lynn chambers point saving iocim braised braided Brai sed short ribs of beet beef gravy vegetables cabbage cole slaw toasted rusk grape jelly spice cake recipe given I 1 teaspoon salt jj teaspoon pepper y i cup carrots diced dicea sprig of parsley half of bay leaf clove of garlic 1 cup tomatoes bacon drippings droppings drip pings rub skillet with clove of garlic wash oxtail chop at each joint or cut neck bones apart roll each piece in seasoned flour then brown browa meat evenly on all sides in bacon drippings droppings drip pings add onions carrots parsley bay leaf tomatoes salt and pepper cov er tightly and simmer 31 hours add more liquid during cooking if necessary if desired thicken gravy with flour mixed with cold water braised braided cuts are not only appetizingly p e t I 1 z I 1 n g I 1 y browned but they can be dressed up prettily for serving with a colorful array ot of legeta bles take these next two suggestions for example braised braided Brai sed short ribs of beef serves 6 2 pounds short ribs of beet beef flour salt pepper 5 potatoes peeled 5 carrots scraped 5 onions peeled 3 2 stalks celery vz 12 cup green pepper diced dicea shortening mix flour salt and pepper rub into meat brown in shortening 0 on 3 all sides add Vs cup water and cover meat simmer for 2 hours or cr until tender during last 45 minutes of cooking time add vegetables remove meat and vegetables to platter thicken gravy with flour and pour over meat and vegetables braised braided stuffed breast serves 6 lamb breast 2 tablespoons lard salt and pepper 3 tablespoons chopped celery vi 1 tablespoons able spoons chopped onion 6 tablespoons butter 2 cups cupsi fine bread crumbs 4 4 cup mint leaves fresh 0 or r dried 3 4 teaspoon salt 11 teaspoon pepper have pocket packet cut into lamb breast inside from the large end sprinkle and out with salt and pepper to make stuffing ng brown celery and onions in the melted butter add ada bread crumbs mint leaves and seasonings son ings stir until tho thoroughly kilell t roa boasi pocket of and place into fasten edges together with skewers W brown breast on all sides in iw lard add aa cup hot water covet cover tightly and cook slowly until done from to 2 hours stuffed veal steak the same stuffing ng as use used d in veal the for VM used lamb breast may be d ornette steak if mint leaves ore are of veal steak cu have two pounds the stuffing stuff in 14 inch thick spread th va fasten st and roll meat over the directed tor for skewers and braise as lamb breast hearty hea are e most braised braided meats and should have hav light vegetable acca or ments try n green dessert salad and very light g crisp ar of C such as chillon chiffon pudding wil wl th cook coo and berries stewed fruit dish main for the ma les acs As garnishes sliced laced roll use parsley watercress spiced iced fruit ir onions carrot tops or SP aing io nr areri you harv eri f or enfer pass 01 to like 1 30 fl 10 ir 1 lynn readers u n i all chambers chamb fac 11 ceifie I 1 rv PUT 61 illi cago WV vel 1 r f union egl A by WA I 1 p ft L V I 1 S |