Show 0 fi SI K A buy prepare meats wisely to help balance budget 4 now that the holidays are over give your budget and appetites a rest by serving something simple like good old fashioned beef stew with dumplings dump lings complete the meal with a simple tossed salad and a custard pudding buy economical cuts of meat prepare them so as to reduce shrinkage to a minimum and stretch them TODAY with dressing CHUCK stuffing vegetables or whatever else goes well with them and you will have gone a long way toward solving the difficult problem of balancing the food budget fortunately it matter much what cut of meat you buy lor for they are all nutritious the cheaper cuts when prepared with care and properly seasoned can be just as flavorful as the more expensive items why not try these veal giblets riblets soon foont they come from the breast of veal with the breast bone removed and the breast separated into riblets giblets by cutting between the ribs barbecued veal Rib giblets riblets lets serves 8 6 to 8 3 pounds veal giblets riblets vt 1 cup lard or drippings droppings drip pings salt and pepper to season 1 medium onion chopped 2 tablespoons vinegar tablespoons able spoons brown sugar vi 4 cup lemon juice I 1 cup catsup 1 tablespoons worcestershire sauce L cup water L teaspoon salt M H teaspoon red pepper brown veal riblets giblets on all sides side in ard or drippings droppings drip pings season with salt ind I 1 pepper add chopped onion and abrown lightly mix remaining in and pour over riblets giblets rib lets cover and simmer on top of range sr or cook in a slow oven degrees or 1 hours or until tender ham slices ne need ednot not prove an expensive meal especially if you are leftover ham the fact that you can prepare them with a stuffing helps extend the ham and makes it flavorful too fruit stuffed ham slices serves 6 have two ham slices cut to inch thick spread one slice with a thick layer of stuffing place the second slice on top secure by sticking wooden toothpicks through one slice to the other spread surface of top ham slice with brown sugar or honey place on rack in roa roasting sting pan and roa roast t in a slow flow degree oven for I 1 hours garnish with orange slices fruit fealt stuffing 3 cups caps soft bread crumbs I 1 cup diced dicea apples vi cup seedless raisins cup orange juice vt cup melted ham or bacon drip pings pines I 1 tablespoons sugar combine all ingredients mix lightly old fashioned beet beef ster bier with Dump dumplings lings serves 6 3 pounds beef shank neck or flank bank ya cup flour salt and pepper 2 tablespoons table fat I 1 small am all onion chopped 1 medium turnip chopped 6 carrots diced dicea 5 potatoes diced dicea LYNN SAYS BATS meat pointers Pointer sHelp help you ton savo money if K its it stew you are having extend those precious bits ot of meat with gravy as ai well as 11 dumplings dump lings noodles macaroni spaghetti or biscuits cults add nourishing vegetables for color and flavor interest vegetables should be as uniform in slie size as possible pont ble if one vegetable takes a little longer to io cook than another in the combination add it sooner LYNN CHAMBERS MENU old fashioned beef stew with dumplings Dump lings orange pineapple coconut salad maple custard butter cookies beverage recipe given j cut beet beef into small pieces for stewing dredge with flour and seasonings and brown in melted tat fat add chopped onion cover meat and onion with water and allow to simmer 2 or 3 hours until meat Is tender half an hour boar before arg add the vegetables 15 minutes before serving add dumplings dump lings being careful not to remove c over cover while dumplings dump lings are cooking when done thicken gravy with flour dumplings Dump lings 2 cups silted sifted flour IH 1 teaspoons baking powder teaspoon salt I 1 tablespoon butter cup milk sift hour flour with balting baking powder and salt add butter and work in with fork or pastry blender add sufficient chent milk to make a soft dough turn on floured board and roll inch thick cut into small squares and drop into hot stew cover tightly and cook for IS 15 to 20 minutes veal birds serves 6 2 slices veal round cut vi 14 inch thick 6 s slices bacon K pound ground fresh pork 1 am cups bread crumbs 1 small onion minced salt and pepper I 1 cup rich milk cut veal into pieces for individual serving 6 chop bacon and brown this with fresh ground pork in a hot skillet combine with bread crumbs season with onion salt and pepper place a spoonful on each piece of veal roll and fasten with wooden toothpicks brown in hot lard add rich milk and cook in a slow degree oven until done veal Is one of 0 the more economical cuts of meat these days you ton can make it go even further farther by it with a savory filling try candled candied sweet potatoes for a perfect flavor complement creole kidney serves 6 I 1 pound beef or lamb kidney flour floor 8 6 slices bacon or smoked smoke d jowl square 2 email chopped onions water I 1 chopped green pepper I 1 cup tomato juice H teaspoon salt teaspoon pepper bit of bay leaf I 1 tablespoon able spoon flour remove tubes from kidney and cut into inch slices dredge with flour and brown in diced dicea bacon combine kidneys and bacon add 0 onions and green pepper stir until meat Is well browned add tomato juice salt pepper and bay leaf cover closely and simmer for about hour mix flour and water into a paste add small portions at a time to hot mixture to prevent lumping tongue tong ne a la maryland 1 tongue water v vt cup butter or drippings droppings drip pings teaspoon salt bay leaf cup brown sugar 1 ak cups canned or cooked cherries I 1 cup cop liquid in which tongue was cooked U slice lemon wash tongue and cover with water if using a fresh tongue add 2 teaspoons salt cover and simmer until tender trim and remove skin place in a pan with the remaining ingredients let simmer until liquid thickens ite released leased by creatures rt rea ture tures when vegetables are added to meat dishes ashes they should be added lust just long enough before the meat is if done to cook them good combinations of vegetables vegetable for meat dishes are as follows carrots onions potatoes and peas turnips or parsnips par pars snips alps with celery and green peppers lims beans with green beans and corn large cuts of meats are nice arl served the second or th third ir day sliced and swimming in barbecue sauce |