Show Y L NW 1 t 4 1 ah r rr Jill j jI L t. t n t Y ti r SS Y I 4 v I a r rT T TL L I I I Have your our Meat leat Tender Delicious Juicy See Recipes Below ow Meat l Magic lagic THERE DOES SEEM to be a 1 magical quality about meats which are cooked to juicy tender perfection How How- However However p ever its it's not a aI I mystic magic mag i c l l' l which all aspire V l to and few y achieve e. a chi e v-e. v If I I there 1 i a asee secret see r e t its it's available to all It is no secret that you should have a good cut of meat with which to start if you want to have a de- de delicious delicious licious cut to set on the table But once you have a good cut dp do cook it it properly instead of ruining it This latter statement may sound a bit fetched far-fetched but every day there are thousands of women who go to a great deal of trouble find find- finding finding ing a perfect roast then cook it like a pot roast which is practically stewing it Then too there are other thousands who lose pounds of meat by using old-fashioned old methods such as high temperature for browning the meat This is not necessary because meat mea m e a t cooked at constant low tempera tempera- temperature lure ture will brown enough to be at at- attractive attractive to the most discerning eye and nd will not shrink and lose juice as s well as waste meat I I 1 If U. you have a covered roaster I I res lve right now to discard the th I cover and invest in a t rah ra-ak ra for ay a a Toast roast A true roast is not at any an y 3 1 during roasting cooked with witha wit wita h a cover It should sit on a rack fat fa t side aide up at low to moderate tem tem- temperature temperature temperature in the oven to roast per per- How long should a roast be b e cooked The most accurate way of o f determining this is to insert a meat meal thermometer into the meat as yo you u place it in the oven and when the th e temperature has reached its proper prope r point the roast is done Insert the tin e thermometer through the center as deep into the meat as possible You may figure out the time to t o roast by pounds but this is not no k nearly so accurate especially if you are cooking roast beef to me med med- medium I- I ium rare S e 5 UTHEN PROPERLY PREPARED PREPARE D corned beef can be a real re al I delicacy The meat is muscular r and needs to be cooked long and an d slowly for real tenderness without ut which it is not a delicacy by any an y manner of means Heres Here's a novel nov el way to prepare it Glazed Corned Beef Beet 7 6 pounds corned beef beet 4 3 cup canned fruit juice W 1 cup brown sugar 10 whole cloves Spiced peaches Wash corned beef under running runn i ng water to remove all traces of brine brin e. e Cover with cold water and br bring ing to a boil Drain and replace wate water r Simmer slowly in a covered ket ket- kettle he t- t tle tie for 4 to 5 hours or until meat me at can be pierced easily with a fork for k Add more water if necessary Drain meat and place on a rack ra c k in a roaster Pour fruit juice over ev er meat and sprinkle with bro brown sugar Stick with cloves Bake in a moderate oven for 1 hour ho u r. r Serve garnished with wit w i t h spit spiced ed peaches 41 HARD AS IT MAY BE for you to try roasting meat at l low o w and constant temperature if youve you've you ye followed follo other ways in the past pa st LYNN CHAMBERS' CHAMBERS MENU Roast Leg of Lamb Mint Jelly Browned Potatoes Cabbage Au Gratin Cloverleaf Rolls Butter and Jam Shredded Grapefruit-Shredded Carrot Salad Beverage Butterscotch Sundae Recipe Given do give it a try You'll never go goback goback g 0 back to the old way because th the e roasts are so much more delicious s and juicy Besides who doesn't doesn st t want to get all the edible meat mea t possible for their money Pork Roast with Spicy Sauce Serves 6 Fresh picnic shoulder Salt and pepper 2 small onions minced 1 tablespoon Worcester worcester- Worcestershire worcestershire Worcestershire shire sauce 1 tablespoon sugar Vz teaspoon paprika cup vinegar cup water 2 tablespoons catsup Have picnic shoulder boned and an rolled at the market Season with wit h salt and pepper Place fat side up upon u p op on rack in m a ao an open o p e n roaster J I r f r Roast in a mod mod- moderate modi I i crate erate era t e oven ove 0 v e n until l I t the h e r momet er registers or allow 40 45 40 45 minutes per pound Combine a all 11 remaining ingredients in a sauce sauce- saucepan saucepan saucepan pan and cook for 5 minutes minute s I Roast Leg of Lamb Serves 8 10 1 leg of lamb 5 pounds 1 teaspoon ginger 1 clove cloe garlic if desired Salt and pepper V cup grape jelly cup water Wipe meat with damp cloth Do Donot Donot not remove fell the thin Pape papery rY covering over the meat Make Ma ke four gashes in the roast and Mai in in- insert insert i n- n sert Bert a apiece piece of garlic clove in each of them if desired Rub R ginger salt and pepper into t the he hek meat Place in roaster on roc rack k fat side up and roast in a slow w oven until thermometer er registers for well done lamb lam b During the last 20 minutes of cooking time baste the meat with wi th grape juice which has been melted melt ed in the hot water Remove garlic gar lie before serving Veal shoulder or breast may be stuffed with the following to give gi gia ve a very tas tasty ty roast In roast roast- roasting roasting roa roag st- st if ing g veal use a slow oven 30 0 I to and cook co ok until the th ther ther- thermometer thermometer er- er regis regis- registers reg is- is which is about 40 minutes mina es to the pound Raisin Stuffing For about 5 pound roast l f 4 i cups soft sort bread crumbs 1 A cup melted fat 1 teaspoon salt 1 cup seedless raisins V 1 teaspoon pepper Combine all aU ingredients and stuff st lightly into meat allowing room ro am for expansion Or place stuffing to the side of the meat or in a casser casser- casserole casserole toss er- er ole ale and baste with juices fr from om meat If you cook stuffing se sepa sepa- separately pa- pa safely ratel bake for 30 to 40 minutes es |