Show t I 1 M A 11 M 91 V a THRIFT CUTS MORE MEAT HEAT FOR YOUR MONEY MONET see recipes below MEATS F FOR OR BUDGET MEALS if youre meat wise then youre budget for the less expensive cuts of meat have a way of making food dollars really 4 stretch s a t r e t c h whets more the thrift cuts of meat are equally as chock full of flavor health guarding vitamins body build ing proteins and minerals as the more expensive ones when you buy a chuck roast instead of chops hamburger instead of steak or baby beet beef liver instead of calves liver your economy depriving iving your family or guests of even I 1 a teeny bit of food value the verdict of nutrition experts and they know economy in purchasing meat comes from knowing the wide variety of different meat cuts available and from purchasing some of the cuts which are not in greatest demand for example a pot roast of beet beef delicious as it is and as much as it Is enjoyed by everyone sells for considerably less pir per pound than a rib roast of beet beef the reason oc of course is that CHUCK there is a greater abw demand tor for rib jr roast you will be pleased and surprised too at the way yo you c can save money on your food budget at the same time adding baety to both your family and company meals by following penny pincher recipes stuffed shoulder of 0 lamb pictured above how to buy good quality lamb Is pinkish and well marbled with fat outside tat fat is smooth hard glossy and cream white look for both government inspection stamp and packers private grade stamp find the grade that suits you then always buy it ask you meat man to bone the shoulder leaving a cavity to fill with stuffing you can use the bones tor for broth soup or gravy stock how bow to cook prepare a well sea stu stuffing fling nil fill cavity then sew up edges or skewer in place weigh meat after stuffing to compute cooking time place tat fat side up on rack in open pan rub MIS salt and pepper cook in slow oven degrees F allowing about 35 minutes per pound garnish with mint leaves and a vegetable serve delicious 1 dressing for lamb 2 slices bacon 2 cups bread crumbs I 1 cup sour apples chopped I 1 cup raisins cup celery chopped fry bacon until crisp and add to bread crumbs raisins dice apples dapples and celery season with salt and pepper and pile lightly into cavity in lamb shoulder eye of round boast low how to buy the lean of beet beef S should h 0 uld be well marbled with fat at fir firm m smooth glossy soon after the meat Is cut the surface should turn bright red the outer tat fat should be fairly thick firm flaky cream white la in lower grades tat fat is softer though price per pound will perhaps exceed that of rib roast it is all solid meat no bones no fat no waste of any kind LYNN SAYS spread apple or crabapple jelly over the top of roasting ham veal or pork for the last 30 minutes the jelly gives an appetizing flavor and a glossy brown top crumbled bacon adds a wonderful new flavor to cooked green beans yellow or white squash browned navy beans or spinach add the e bacon in the last 5 minutes long slow cooking at a low heat is the general rule tor for cooking the thrifty cuts of meat ranking low on the butchers butcher 6 price list but high in nutrition are such meats as kidney brains heart and liver they make delicious dishes when pro properly perl arly cooked THIS WEEKS MENU MEND cream of pea soup stuffed shoulder of lamb parsley buttered potatoes buttered carrot strips sweet cabbage relish belash peppermint lee ice cream Chocolate Cup cakes recipe given I 1 it goes a long way for best results slice very thin how to cook put meat well covered with fat at on rack in open roasting pan sprinkle with salt and pepper place in moderate oven degrees P F and allow about 25 minutes per pound lor for rare beet beef 28 to 30 for or medium and about 35 to tor r well done do not baste potatoes may be cooked in same pan with roast swedish meat balls serves fi 6 2 pounds finely ground beef I 1 cup mashed potato Vs cup apple sauce teaspoons salt ah teaspoon pepper 34 4 teaspoon nutmeg shortening 1 can vegetable soup J cup milk combine beet beef potato apple sauce and seasonings roll into small balls the siz size e of a walnut br brown own well in hot shortening te in baking dish pour on soup and milk and bake in moderate oven degrees F thicken gravy serve cubed steak with vegetables cube I 1 pound of thrifty cut of steak such as round or chuck brown it in hot fat add I 1 cup boiling water and I 1 teaspoon cornstarch mixed with a little cold water and salt and pepper to taste stir until mixture is boiling add 1 large green pepper cut into squares and 2 large sweet onions cut into eighths eight hs cover and simmer until III steak Is tomatoes tOna tender add 2 large tomatoes toes cut in eighths and cook 2 minutes longer the gravy may be seasoned with a few drops of seasoning sauce serve at once boiled rice Is an excellent a accompaniment stuffed flank steak serves 6 I 1 flank steak about 1 aa a to 2 lbs ibs 4 cups dry bread sh cup milk A cup boiling water vt 24 cup butter cup finely chopped onion vt cup finely chopped parsley I 1 egg 1 teaspoons salt pepper have your butcher score the steak a and nd cut a pocket in it break the bread into small pieces mix m milk ilk and boiling we water pour over bread and let loa soak k until soft melt the butter bottei add onion and cook without browning about 5 minutes add to bread milk mixture the parsley beaten egg salt and pepper press this stuffing into the pocket of the steak bake in a shallow pan uncovered in a moderate oven degrees ces two hours slice it generously and garnish with sprigs of crisp parsley theres plenty of good substantial eating in stuffed flank flaak steak so the rest of the meal can be simple A vegetable stewed tomatoes beans or cauliflower perhaps dessert desert s and beverage would round out a satisfying appealing menu veal birds with mushroom sauce 2 pounds veal round bread stuffing 3 tablespoons flour 3 tablespoons lard salt and pepper 1 I small can mushroom soup have veal round cut into one halt half inch slices cut into pieces for individual servings as nearly 2 by 4 inches in size as possible place a spoonful of scuffling stuff ling on each piece roll and fasten edge with toothpicks dredge with flour and brown on all sides in hot lard season pour mushroom soup over veal birds cover and cook very slowly until done about 43 minutes for variety instead of using a bread scuffling stuff ling spread finely chopped 0 onion nion over the meat place a partially cooked carrot in the center roll and fasten by western newspaper News iper piper union |