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Show j L 'J O l. 'vJ'xJ G yJl L, , ' LYNN CHAMBERS' MENU Old-Fashioned Beef Stew with Dumplings Orange, Pineapple, Coconut Salad Maple Custard Butter Cookies Beverage Recipe given. Cut beef Into small pieces for stewing. Dredge with flour and sea- Buy, Prepare Meats Wisely to Help Balance Budget . " , , "1 - '-'- . Til sonings andbrown in melted fat. Add chopped onion. on-ion. Cover meat and onion with water and allow to simmer 2 or 3 hours until meat 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. Complete the meal with a simple tossed salad and a custard pudding. Buy economical cuts of meat, prepare pre-pare them so as to reduce shrinkage to a minimum, and stretch them with dressing, stuffing, vegetables vegeta-bles or whatever else goes well with them, and you will have gone a long way toward solving the difficult rjrob- RPEcren TODAY ' CHUCK SF Is tender. Half an hour before serving, serv-ing, add the vegetables; 15 minutes before serving, add dumplings, being be-ing careful not to remove cover while dumplings are cooking. When done, thicken gravy with flour. Dumplings. 2 cups sifted flour Wi teaspoons baking powder ; teaspoon salt 1 tablespoon butter cup milk Sift flour with baking powder and salt. Add butter and work In with , fork or pastry blender. Add sum- , cient milk to make a soft dough. Turn on floured board and roll inch thick. Cut into small squares and drop into hot stew. Cover tight- ly and cook for 15 to 20 minutes. Veal Birds. (Serves 6) 2 slices veal round, cut M inch thick 6 slices bacon , H pound ground fresh pork ' 1M cups bread crumbs 1 small onion, minced i Salt and pepper 1 cup rich milk Cut veal into pieces for Individual serving (6). Chop bacon and brown this with fresh, ground pork in 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 (300 degree) oven until done. I ,V & - 1 I , - - 4 . t,. i lem of balancing the food budget. Fortunately, it doesn't matter much what cut of meat you buy, for they are all nutritious. The cheaper cuts, when prepared with care and properly seasoned, can be just as flavorful as the more expensive ex-pensive items. Why not try these veal riblets soon? They come from the breast of veal with the breast bone removed re-moved and the breast separated into in-to riblets by cutting between the ribs. Barbecued Veal Riblets. (Serves 6 to 8) 3 pounds veal riblets Y cup lard or drippings Salt and pepper to season 1 medium onion, chopped 2 tablespoons vinegar 2 tablespoons brtiwn sugar cup lemon juice 1 cup catsup 3 tablespoons Worcestershire sauce 1 cup water 1 teaspoon salt teaspoon red pepper Brown veal riblets on all sides In lard or drippings. Season with salt and pepper. Add chopped onion and brown lightly. Mix remaining ingredients in-gredients and pour over riblets. Cover and simmer on top of range or cook in a slow oven (300 degrees) for Vi hours or until tender. Ham slices need not prove an expensive ex-pensive meal especially If you are using leftover ham. The fact that you can prepare them with a fruit stuffing helps extend the ham and makes it flavorful, too: Fruit-Stuffed Ham Slices. (Serves 6) Have two ham slices cut to H inch thick. Spread one slice with a thick layer of sUuTfing. Place the C K second slice on J) 'op' secure by SSsHs fj sticking wooden if' Jjk toothpicks through one slice (jrflZMwC t0 the other' UlffiUjj) Spread surface of top ham slice with brown sugar or honey. Place on rack in roasting pan and roast In a slow (300 degree) oven for 1 hours. Garnish with orange slices. Fruit Stuffing. 3 cups soft bread crumbs 1 cup diced apples Yi cup seedless raisins cup orange juice W cup melted ham or bacon drippings drip-pings 4 tablespoons sugar Combine all Ingredients. Mix lightly. Old Fashioned Beef Stevr with Dumplings. (Serves 6) 3 pounds beef shank, neck or flank cup Sour Salt and pepper X tablespoons fat 1 small onion, chopped 1 medium turnip, chopped ' 6 carrots, diced K 5 potatoes, diced i Veal is one of the more economical econom-ical cuts of meat these days. You can make It go even further by stuffing It with a savory filling. Try candied sweet potatoes for a perfect flavor complement. Creole Kidney. (Serves 6) 1 pound beef or lamb kidney Flour 6 slices bacon or smoked jowl square t small chopped onions Water 1 chopped green pepper 1 cup tomato Juice Yi teaspoon salt teaspoon pepper Bit of bay leaf 1 tablespoon flour Remove tubes from kidney and cut into Vz inch slices. Dredge with flour and brown in diced bacon. Combine kidneys and bacon. Add onions and green pepper. Stir until meat is well browned. Add tomato juice, salt, pepper and bay leaf. Cover closely and simmer for about Vt hour. Mix flour and water into a paste. Add small portions at a time to hot mixture to prevent lumping. Tongue a la Maryland. 1 tongue Water Yt cup butter or drippings Yk teaspoon salt Bay leaf cup brown sugar 1H cups canned or cooked cherries 1 cup liquid In which tongue was cooked Yi slice lemon Wash tongue and cover with water. If using a fresh tongue, add 2 teaspoons tea-spoons salt. Cover and simmer until un-til tender. Trim and remove skin. Place in a pan with the remaining ingredients. Let simmer until liquid thickens. Released by WNU Features. 1 j LYNN SAYS: Meat Pointers Help You Save Money If it's stew you are having, extend those precious bits of meat with gravy as well as dumplings, noodles, noo-dles, macaroni, spaghetti or biscuits, cuits. Add nourishing vegetables for color and flavor Interest. Vegetables should be as uniform In size as possible. If one vegetable takes a little longer to cook than another In the combination, add It J ioocv. When vegetables are added to meat dishes, they should be added Just long enough before the meat Is done to cook them. Good combinations of vegetables for meat dishes are as follows: Carrots, Car-rots, onions, potatoes and peas; turnips tur-nips or parsnips with celery, and green peppers; lima beans with green beans and corn. Large cuts of meats are nice served the second or third day, sliced and swimming in barbecue auc. |
