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Show dyjSQ A? fcr Suppers Possible With Little Meat - (See Recipes Below) Easy on Meat Well, what afe we going to do about the meat situation? Drastic regulations now in effect will make every . homemaker think twice before be-fore she buys a cut of meat Meat supplies are low, point values val-ues high, and still we like meat , dishes at least " J once a day. With "'"x clever and effec-I effec-I tive use of meat, h it is possible to aJf use little meat Ajyafftyr and to simulate ytrfzsjT meat flavor. Beef r cuts are fairly high in point value, val-ue, but we can use liver. We'll make use of pork, veal, lamb and chicken, too, for they help us to take it easy on meat points. Proteins are an important bodybuilding body-building food, and meats should not be cut out of the diet Use these recipes to help you on those low-point low-point weeks: Spanish Rice With Meat Balls. (Serves 6) pound ground beef M pound ground pork 1 chopped onion 2 teaspoons prepared mustard cup water 1 teaspoon 6alt 1 cup rice 2 cups tomatoes 1 can tomato soup Combine meat, onion, mustard, salt and water. Roll into balls. Place in skillet or baking pan. Pour tomatoes, tomato soup and salt over top. Sprinkle dry uncooked rice on top of tomatoes and season with salt and pepper. Cover and cook over low heat for 1 hour and 15 minutes. Macaroni and Frankfurters. (Serves 6) 1 (8 ounce) package macaroni 2 tablespoons butter or substitute 2 tablespoons flour 2 eggs, beaten VA cups milk 1 teaspoon salt cup grated American cheese teaspoon black pepper j pound frankfurters Place macaroni in saucepot and add 3 quarts boiling water and 1 teaspoon salt. TWj k f W ' Boil rapidly about III ji 15 minutes, or un- fe? til macaroni is ij7fjL, " tender. Do not H cSm? cover utensil LJ trr j while boiling, "ss-. Drain in a col-1 ander and let cold water run over macaroni. Melt butter or substitute in pan, then add flour and blend welL Add milk and cook until thick. Add ebb's, seasoning and cheese. Pour into in-to an oiled casserole and add sliced frankfurters. Bake 35 minutes in a moderate (350-degree) oven. Lynn Says Variety from roasts: When you do splurge on meat and buy a roast, make sure you use every scrap of meat before you write finis to the roast. After it Is served the first time, have it cold, sliced. This is especially espe-cially good when served with salads sal-ads and relishes. Ground pieces of roast may be served in recipes which call for ground meat. The made-over taste can be disguised by using tomatoes, catsup, chili sauce and other condiments. When the meat is almost used, it can be used to give meaty flavor fla-vor to rice, noodles, spaghetti or vegetable casserole. If the bone of the roast has meat left on it, it can be made into delicious soups with plenty of vegetables. If the meat flavor is a bit thin, add one of the meat concentrates to enrich it When you tire of meat reheated and served as leftover, try cutting it into bits and using for flavor to salad. Fish and fowl may be used like this, too. They can also be combined and used as sandwich sand-wich fillings. Lynn Chambers' Point-Saving Menu Braised Pork Liver and Vegetables Raisin Bread Jam Grated Carrot-Apple Salad Caramel Custard Beverage "Recipe given. 1 l Pork liver is the most nutritious of all livers and the least expensive, too. It has a slightly stronger flavor fla-vor than beef or veal liver but this can be disguised if it is used with vegetables and seasonings: Braised Pork Liver and Vegetables. (Serves. 6) 1 pound pork liver, cut La -inch slices 2 tablespoons flour teaspoon salt teaspoon pepper 4 tablespoons fat 2 carrots, diced 4 potatoes, sliced 1 onion, diced 1 cup boiling water 1 cup tomato Juice Dip liver in seasoned flour. Brown In hot fat Add vegetables and liquid. Cover and simmer VA hours until tender. As point values remain rigid, we will turn more and more to chicken iFS and other fowL ntfPl P Tnis is a good way to fix up the leftover chicken I Nsfvp from Sunday's VJa roast The chick-S chick-S en may be peeled from the bones and diced. Chicken Rice Casserole. (Serves 6) 1 cup rice, steamed 2 cups cooked chicken A teaspoon salt teaspoon celery salt teaspoon pepper 1 teaspoon chopped onions 2 tablespoons cracker crumbs 1 egg 1 cup hot water or stock Steam rice. Chop chicken very fine, then add seasonings. Fold in beaten egg, crumbs, stock or hot water enough to moisten. Line bottom bot-tom or sides of greased mold with cooked rice, one inch thick, pack in the chicken mixture, cover closely with rice, and then place greased paper over top. Steam 45 minutes. Turn out on hot platter, garnish with parsley and serve with tomato sauce or cream of mushroom soup, i There's another possibility, and an important one, which we still have not considered to take the place of meat Naturally, this is fish. It will meet the protein standards which we must have to maintain health, and will add variety to the menu: Fish a la Tartare. (Serves 6) Vi pounds pike or trout 2 hard-cooked eggs 1 teaspoon dry mustard 1 tablespoon salad oil 'x cup mayonnaise 1 tablespoon catsup 1 tablespoon powdered sugar 1 tablespoon vinegar 1 cup strained fish liquid 1 teaspoon chopped parsley 1 tablespoon each pickles and onion, chopped Boil and bone the fish, leaving it whole or cut in portions, as desired. Rub the yolks smooth with mustard and oil, then add remaining ingredients, ingredi-ents, including whites of eggs which have been chopped fine. Season with salt and pepper to taste. Boiling Fish. Clean fish and let stand in salt for several hours. Let 1 quart water wa-ter come to a boil with 2 tablespoons vinegar, V teaspoon black pepper, and 1 onion. Add the fish slowly and let simmer gently until the flesh is tender. Cef the most from your meat! Get your meul roasting chart front Miss Lynn Chambers by writing to her in care of Western Newspaper Union, 210 South Di'splaincs Street, Chicago 6, III. Please send a stamped, self-addressed envelope for your reply. Released by WcGtcrn Newspaper Union. |