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Show Ly '- ' A i f , i stand for 30 minutes In the refrigerator. refrig-erator. Brown in hot lard; cover closely and cook slowly for 45 minutes. min-utes. THE RICHNESS of pork sausage combines with nourishing kidney beans to make a hearty, meat-sav ing but appetizing casserole for cooler cool-er days: Barbecued Sausage Casserole (Serves 6-8) 1 pound sausage links 2 tablespoons water 1 onion, chopped H green pepper, chopped 6 pieces of celery, chopped 1 can tomato soup Vi cup catchup 1 No. 2 can kidney beans Place sausage links in frying pan. Add water; cover and simmer for five minutes or until water evaporates. evapo-rates. Remove cover and brown links. Add onion, celery, green pepper, pep-per, catchup and tomato soup. Cover Cov-er and simmer slowly for 30 minutes. min-utes. Add beans to cooked mixture and heat thoroughly. SPANISH PORK is pork simmered to perfection. It's a beautiful red-brown red-brown color with v aV7 peas and toma- .- toes combined V with potatoes to I make a perfectly - J extended meat ASLsS ) J dish that's com- II plete enough to I serve as a main course. Spanish Pork (Serves 6) 2 pounds pork shoulder, boned and diced Flour and 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 1-Inch cubes. Dredge in flour and brown in hot lard. Place alternate layers of meat and vegetables in a casserole casser-ole dish. Pour tomatoes over all. Season and cook in a moderate (350 degree) oven until meat and vegetables are done, from one and a half to two hours. This lamb shoulder takes on its extender in the form of a delightful delight-ful fruit-bread dressing. The dress- ing has in it prunes and apricots as well as orange for tartness. The boned meat also makes an easy job of carving. i Dress Economy Cuts Of Meat, Save Money, Please Family Tastes EVERY WOMAN will agree that there are very few cuts of meat 1 1 1, ...i. . that are really j ii economical, but j it's true there are ' ,;r4 ' 1 some that are at i .iatA' least a bit cheap- l!vViT er than steaks i I "- f roasts or chops. Ccz You'll do . well t y j l) to watch for bar-W bar-W J gains weekly. If you don't want to buy as much meat as formerly, then extend what you get with vegetables or stuffings, and have plenty of other oth-er things to go with the dinner. Don't economize to the extent that the family will grumble about what they eat. Make everything palatable and attractive when served and pay particular attentios to having platters plat-ters look lovely. lire's the time to use pickled fruits and rinds to garnish gar-nish meat platters without anyone's knowing that even these are an extender. ex-tender. Fruit Stuffed Iamb Shoulder (Serves 6) 1 lamb shoulder, boned 2 cups bread crumbs 6 cooked apricots 6 cooked prunes 1 small orange, chopped 1 beaten egg Salt and pepper Have lamb shoulder boned and sew it on three sidles, leaving the fourth side open for dressing. Make dressing of bread crumbs, diced apricots and prunes, orange, egg and seasonings. Pile into pocket. Skewer or sew edges together. Place lamb shoulder on a rack in an open roasting pan and roast at 300 degrees, allowing 30 to 35 minutes to the pound. HERE'S A MEAT loaf that has vegetables right in it. You'll like the interesting flavor combination. Vegetable-Meat Loaf (Serves 8) 3 tablespoons chopped onion cup ground green pepper 2 cups ground carrots H cup soured cream 1 teaspoon salt V teaspoon pepper Wi pounds ground veal Mix all ingredients together. Shape into a loaf and place in cas-serole cas-serole or loaf pan. Cover. Bake fif at 400 degrees for j J y y1 " '9 uncover and bake I S$pSji 1 for 20 minutes WSm Bj5r HERE'S AN f INTERESTING variation for drumsticks, using only a pound and a quarter of meat: California Chicken (Serves 4-6) pound ground pork 1 pound ground veal 1 teaspoon salt teaspoon pepper 1 tablespoon chopped green pepper. pep-per. M cup crushed pineapple, drained 1 egg, slightly beaten 1 tablespoon water Lard for browning Bread crumbs Combine ground meats, salt, pepper, pep-per, green pepper and pineapple. Shape like a chicken leg on a wooden wood-en skewer. Combine beaten egg with water. Roll "drumsticks" in bread crumbs, then in egg-water mixture, and again in bread crumbs. Let LYNN SAYS: Make Winter Foods More Savory Next time you're serving oyster stew, add a sprinkling of grated cheese just before you place it on the table. For your steamed puddings, serve hard sauce which has been patted flat on a cookie sheet, chilled, then cut with fancy cookie cutters. Leftover pieces of fowl which aren't enough to make a meal, can be mixed with corn kernels, milk and egg and baked in a casserole. Spanish pork is a delicious as well as handsome vegetable-extended meat dish. The pieces of succulent pork ride In a tomato-red tomato-red gravy with green peas which will make the family delighted with its eye appeal. WHEN PROPERLY prepared, kidneys can be a very tasty dish. Why not try these delicious veal kidneys, braised and served over hot, steaming noodles? Braised Veal Kidneys (Serves 6) 3 veal kidneys Salt and Sour 2 tablespoons chopped onion 2 tablespoons fat 1 cup canned tomatoes 1 bay leaf Hot, cooked noodles Cut kidneys in half lengthwise; remove white membrane; soak in cold water for 15 minutes. Cut into one-inch pieces, season with salt and dredge with flour. Brown onion in hot fat. Add kidneys and cook with onion until browned for about five minutes. Add tomatoes and conk for 10 minutes, covered, until kidneys kid-neys are tender. Drop in bay leaf during last five minutes of cooking. Roast Beef Salad (Serves 4 to 6) 1 cup diced cooked beef 2 hard-cooked eggs, sliced 2 tomatoes, quartered 1 small head of lettuce French dressing or mayonnaise Toss first three ingredients together. togeth-er. Serve on lettuce with dressing. Use diced cooked ham, tongue or corned beef, if desired. Released by WNU Features. Canned cling peaches make a de-Ucious de-Ucious salad-desert if you fill them with cream cheese mixed with a bit of orange marmalade and candied ginger. Chop orange pulp which has been scooped from orange shells and mix with mashed sweet potatoes, seasoned sea-soned with butter, milk and nutmeg. nut-meg. Refill shells and heat. Let slices of bologna fry slowly in a skillet in a bit of fat until the edges curl. These make excellent little cups for scrambled eggs a good luncheon combination. |