Show The These e Budget Wise Budget Wi e Recipes Will Make Meat Go Farther S W. W a d A calavo served half shell provides provides pro pro- I vides sides a quick and satisfying way of rounding out menus on meat meat- saving days The calavo also may maybe maybe maybe be filled with creamed vegetable or Dr fish or a salad and served as the main mail dish for a meal Well those food costs still are climbing according to latest reports and most homemakers are having to tackle the menu problem with undiminished undiminished undiminished un- un diminished vigor igor Theres There's first aid for all 66 of you in I these recipes to today today to- to IU day for they'll 1 keep the budget t trim as well as furnishing savory meals Theres There's no Umit limit lim Um- it to how you may ext extend end meats add a vegetable or two fortify with rice noodles or macaroni or let the meat swim in cream sauce deli delicious cious gravy Any of these is guaranteed guaranteed guaranteed guaran guaran- teed to add satisfied smiles to your diners Cabbage Roll Ron Serves 6 1 head of cabbage 1 pound ground lamb or beef 2 onions chopped 1 cup uncooked rice Salt and pepper 2 cups canned tomatoes H g rup cup water Cook cabbage until tender drain and then carefully separate leaves from the stem end Combine meat onions rice salt and pepper On each cabbage leaf place several tablespoons tablespoons tablespoons ta ta- ta- ta of the mixture then secure secure secure se se- cure with toothpicks Place the ups roll-ups in a greased casserole and add the tomatoes which have been mixed with water Cook in a moderate degrees oven for one hour or until rice i. i Is tender Add cream sauce and pimiento to leftover veal roast as demonstrated in the following recipe and you will have an excellent meat dish Veal a la King Serves 8 Vt 4 green pepper shredded l 14 pound mushrooms 3 tablespoons fat 6 tablespoons flour our 4 cups milk Salt and pepper 3 cups diced cooked veal 1 pimiento diced Cook green pepper and mushrooms mushrooms mush mush- rooms in fat for eight minutes Remove Remove Remove Re Re- move from fat Add flour to fat and blend Add milk and seasonings seasonings' and cook until thickened stirring con con- Add green pepper mushrooms mushrooms mushrooms mush mush- rooms and remaining ingredients and heat Serve on toast in bread or patty shells English Hot Pot Serves 4 I to 6 8 6 potatoes pared and sliced 1 IVi pounds lamb shoulder or breast 2 lamb Iamb kidneys 1 large onion sliced Salt and pepper 1 cup water 2 tablespoons butter melted Place half of the potatoes in a greased casserole then add meat which has been cut into cubes Cover with sliced onion and season with t salt and pepper t Add water Place Place 4 W 4 remaining pota pots potatoes potatoes toes on top cov coy covering covering t f ti ering with meat completely Brush with melted melted melted melt melt- ed butter Place in n a moderate oven degrees and bake for two hours Want to have company on a budget bud get You couldn't serve a prettier dish than a cranberry topped meat meatloaf meatloaf loaf I Cranberry Meat Loaf Serves 12 3 cup brown sugar Vi cup cranberry sauce 1 pound ground beef Vj pound smoked ham ground 14 pound ground fresh pork 94 cup milk 44 i cup cracker crumbs 2 eggs IVi 14 1 teaspoons salt H teaspoon pepper 2 tablespoons diced onion 3 bay leaves Spread sugar over the bottom ot of ota ofa a greased loaf pan Mash cranberry sauce and spread over sugar Combine Com Com- 5 bine bane remaining J ingredients except except except ex ex- bay leaves Shape into loaf ter i and place in pan I l rJ Put bay l leaves aves t oh on tJ top of loaf Bake in a moderate oven degreen degrees degrees de de- grees green about one hour Remove bay leaves before serving Pork prepared Spanish style Is Isa a at favorite because of its savory seasonings seasonings seasonings sea sea- as well as its color appeal Vegetables go into the same dish with the meat Spanish Pork Fork Serves 6 2 pounds pork shoulder boned and diced Flour Lard 4 medium sized potatoes 1 teaspoon Worcestershire sauce 2 cups tomatoes 2 cups canned peas 1 green pepper Salt and pepper Have pork shoulder cut Into inch 1 cubes Dredge In flour and brown brownin in hot lard Place alternate layers of meat and vegetable in casserole dish Pour tomatoes over all Season Season Season Sea Sea- son and cook in a moderate oven until meat and vegetables vegetables vegetables vege vege- tables are tender about 1 Vi Ph to 2 hours a A little meat will go a long Tway way If H you serve attractive cabbage i l ups roll-ups in a bed of buttered nood nood- les Round out the meal with buttered buttered butt but- but t red green beans and pickled I I beets and serve a simple baked fruit for dessert You might try these two dishes dishes' wIth specialty meats if you want to serve rich nutrition-rich meals as well as appetizing ones Savory Liver Serves 6 to 8 1 carrot shredded 1 onion minced 1 turnip diced 1 bay leaf 2 tablespoons fat rat 1 tablespoon flour our 2 pounds liver 1 piece 2 cups water or stock Salt and pepper Brown vegetables with bay leaf in fat Add flour and blend then add liver and water Simmer for 1 lye to toIVi 1 IVi hours Broiled Lamb mb Kidneys Serves G 6 6 lamb Iamb kidneys 1 Vi 1 cups french trench dressing 12 slices bacon Clean kidneys and cut into halves Marinate in french dressing for 12 hours Drain kidneys and wrap in bacon Place four inches b below low moderate moderate mod mod- erate crate heat and broil for 12 to 15 minutes minutes min min- utes or until bacon is crisp and kidneys kidneys kid kid- are tender Serve on toast tri trl angles Released by Features Feature |