Show 7 ar A N 14 01 meet the pot roast juicy and tender see recipes below savory meals pep up the personality of your meals by serving meats more often as the weather becomes frost nipped and colder meats are synonymous nony with A good d wholesome ka 4 ai hearty meals because satisfying and filling meat sets good tone to the meal and rounds it out to give you a sense of completeness when youve finished eating meat is honest and straightforward both in flavor and purpose its abundance of vitamins and minerals really come through and give you sustaining energy AJI aja in all meat contains nine out of the thirteen food essentials of a normal diet first is protein and meats proteins are com complete p lete they help to build or repair body tissues which you wear down every day and keep you on good maintenance level it has iron the oxygen carrier c opper copper irons partner and the builder of hemoglobin meat has phosphorus that helps calcium in building good teeth and bones and helps give you energy meat has fat too producer of more energy and heat As for vitamins meat is an important source of four vitamin A the resistance and growth vitamin i n thiamin vitamin bl BI which helps the body translate sugars and starches into energy riboflavin of which meat is the top source that helps prevent nervous disorders and finally nicotinic acid which prevents a nervous digestive disorder known as pellagra fortunately for economys sake the lower priced cuts of meat are just as good for these minerals and vitamins as the higher priced ones column gives you tricks cl iz 1 az and tips on how you can use them for savory meals and have them juicy tender and full of flavor first call is for pot roast which you THIS WEEKS MENU pot roast carrots browned potatoes apple celery raisin salad bread and butter beverage baked custard strawberry jam sugar cookies recipe given can make just as desirable as the best steaks and chops pot roast with vegetables wipe meat with a damp cloth brown in hot fat and add one or two small onions sliced to meanwhile meat while it is browning season meat with salt and pepper combine cup catsup with 1 cup hot water and add to meat place in a roaster or cast iron iron skillet or pot cover tightly and allow to simmer gently 45 minutes to the pound add more water if necessary whole carrots and onions may be added to the meat and cooked with it the last 45 minutes of the cooking period veal is tender and delicate and deserves careful cooking breaded veal cutlets serves 6 2 pounds veal steak cut in 6 pieces I 1 egg cornflake Corn flake crumbs I 1 small onion chopped salt and pepper 4 tablespoons lard 1 no wt W 2 t can an of tomatoes dip pieces of meat into the egg and cornflake corn flake crumbs which have been seasoned with salt and pepper brown in hot lard on both sides using a heavy frying pan or skillet add tomatoes and chopped onion cover and cook slowly for 1 hour A cut which you may not have used is lamb shanks but I 1 assure you they are simply delicious when braised braided brai sed be a good food dollar stretcher for you this season braised braided lamb shanks serves 6 6 lamb shanks 2 tablespoons lard salt and pepper 1 cup celery 1 cup carrots cut fine if desired I 1 cup green beans cut fine if desired brown the lamb shanks in hot lard season with salt and pepper if youre using vegetables place them in the bottom of the casserole and add a small amount of water put in the lamb shanks cover and cook in a slow oven degrees 2 hours what could be better than spare ribs with barbecue sauce as a tasty meat dish on a cold night bake 0 the spareribs spare ribs brown and crispy and brush them with the sauce for a dish long remember and enjoy looking at barbecued spareribs Spare ribs serves 6 5 pounds spareribs spare ribs brown spareribs spare ribs under broiler cover with the following sauce and bake about 2 hours in a covered pan in in a slow degrees oven barbecue sauce 1 small ysmall onion chopped 2 tablespoons lard 2 tablespoons vinegar 2 tablespoons brown sugar 3 tablespoons lemon juice i cup catsup 1 I cup water salt and pepper 1 teaspoon paprika dash of ground cloves and cinnamon brown onion in lard and add remaining ingredients brush over spareribs spare ribs released by western newspaper New paper union |