Show 7 AA 41 1 X I 1 Z ak ww 9 lap 4 0 N N W jv 0 W W 4 meat point pointers rice balls in mushroom sauce see recipes below flavorful meats be using more of the lower grades of beef as time goes by most of the AA and A top grades of beef are going to armed forces and utility or lower grade beef will be more available for civilian consumption that calls for pulling out the old fashioned flavorful recipes that will really make this beef taste good we used to do and can still do it as long as we pull the bunny of ingenuity out of the proverbial hat or cookbook as the case may be inexpensive cuts of meat can be made tender by several methods round steak can be pounded with a small hammer x I 1 or mallet to break down the tissues then braised braided with liquids and seasonings so gs to sav savory ory goodness stewing is another good method for cooking this type of meat adding tomato juice spices mushroom soup and other liquids gives peak flavor swiss steak serves 6 round or arm steak cut 2 inches thick flour salt and pepper I 1 onion thinly sliced 2 tablespoons lard 2 cups tomatoes I 1 carrot diced dicea Vs 12 cup corn I 1 small green pepper sliced Vs 22 cup water mix flour salt and pepper pound into steak brown steak in lard add vegetables and water cover pan and cook in slow oven degrees for 2142 hours add more water if needed serve with vegetables poured over steak short ribs with vegetables serves 6 5 pounds short ribs of beef 3 teaspoons salt ii 4 teaspoon pepper 2 tablespoons lard 8 medium sized potatoes 8 small onions 4 parsnips par snips 4 carrots wipe meat with damp cloth sprinkle with salt and pepper and brown in hot fat add water cover and allow to simmer an hour prepare vegetables add whole potatoes onions parsnips par snips and carrots cut in half season vegetables cover and continue cooking until vegetables are tender serve meat on platter garnished with vegetables spiced beet beef 3 pounds chuck steak vt teaspoon cloves 6 medium sized onions vt A teaspoon peppercorns lynn says point pointers use low temperatures pera tures in cooking meat regardless gard less of the method high temperatures pera tures shrink meat unnecessarily save all the meat you buy it if a roast is boned at the butchers bring the bones home and use them for soup different seasonings add interest to meats try onion gravy with beef mushroom soup diluted and heated goes well with lamb horseradish Horse radish adds pep to pot roast or short ribs gravy pork gravy is good with a dash of sage lamb gravy with a bit bitof of curry leftover vegetables such as peas carrots celery lima beans and green beans added to gravy make it colorful different and more nourishing 2 tablespoons salt I 1 teaspoon allspice 6 bay leaves 12 gingersnaps ginger snaps wipe meat with damp cloth place in a saucepan and cover with a mixture of half water and half vinegar add 2 tablespoons salt sliced onions bay leaves and spices let stand at least 24 hours place on stove and simmer gently until meat is tender take meat out and let drain strain broth through a sieve and let it come to a boil then add gingersnaps ginger snaps which have been softened into a paste with cold water this will thicken broth so that it will have to be stirred about 3 minutes return meat to gravy and let stand for about 15 minutes before serving the favorite combination of ham and sweet potatoes takes a new turn in this following recipe ham and sweet potato roll serves 6 s N pound ground ham vt 12 pound ground pork Vs j cup cracker crumbs I 1 ess egg 34 cup milk pepper 2 cups mashed sweet potatoes combine all ingredients except potatoes spread on waxed paper to A 12 inch thickness making a rectangle about 6 by 10 inches spread with seasoned potatoes and spread like a jelly roll place in dripping pan and bake 1 aa hours in a moderate degree oven many dishes are made better by the addition of mushrooms or by a mushroom soup that combines both the goodness of the mushroom and a well blended white sauce try rice balls with mushroom sauce s serves 6 1 pound hamburger V cup rice 1 lo 1012 ounce can condensed mushroom soup it 1 teaspoon salt mix together meat salt and rice which has been washed and drained shape into small balls brown them in in hot fat add mushroom soup which has been diluted with ap an equal amount of water cover simmer for I 1 hour do you have haat recipes or entertaining entertain ins suggestions which tike like to pass on I 1 to other readers send them to miss lynn ly chambers western newspaper union south desplaines street chicago 6 III Ite leased by western watern liew union |