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Show o o o o o o Quo o yyA tsj& Wise Cooks Use Their Ingenuity When Points Are Low r$rs i Leftover lamb makes a pretty salad sal-ad when diced and crowned prettily by a celery wreath, then green pepper pep-per and red skinned apple slices. Menus don't have to go begging Just because ratibn points have been restored to a great many cuts of meat. In fact, this Is the time when all good cooks will put forth all the ingenuity and inspiration they can stir up. Less expensive cuts will give every ev-ery bit the same nutrition as the most expensive ones, and with '-IJfjS ',4$ long, meist heat cooking they can be made just as 4?r&5l? palatable. ("UC If you do de- L)MXf cide to splurge on a roast or a ham occasionally, use the leftovers up so cleverly that the family will get a real palate thrill from them. It can be done! And with that in mind, we're going go-ing right into our recipe round-up for today. First, the less expensive cuts come In for their share of attention with this Beef En Casserole: Beef En Casserole. (Serves 6) 1 pounds beef (neck, flank or shank), cut into Inch cnbei 3 strips of bacon 1 clove garlic, peeled 1 cup boiling water 1 teaspoon salt teaspoon black pepper 2 whole cloves VA cups diced carrots 6 peeled small onions Flour beef cubes. Cook bacon in heavy skillet until brown but not crisp. Remove. Add garlic to bacon ba-con fat and brown beef cubes on all sides. Remove garlic. Add water wa-ter and seasonings. Heat to boiling. boil-ing. Turn into baking dish, adding vegetables and bacon (cut into i inch pieces). Cover and bake in a slow (300-degree) oven for 2 to 2 hours. Veal-Bam Loaf. (Serves 6) 1 pounds ground veal 1 cup ground ham 2 eggs 1 cup fine bread crumbs Grated rind lemon Juice of 1 lemon 1 cup milk 1 tablespoon butter, melted Wt teaspoons salt teaspoon pepper Mix all ingredients with a fork and shape into loaf. Place in loaf pan and pour Vz cup tomato juice over top, Bake in a moderate oven (350 degrees) Vh hours. Veal Schnitzel. (Serves 6) , 2 pounds veal steak (-inch thick) Seasoning 1 cup fine crumbs 1 egg 1 tablespoon water . 4 tablespoons lard or bacon drippings drip-pings 1 lemon ' ' 1 tablespoon flour ; Pound veal to flatten out into thin Lynn Chambers' Point-Saving Menu Fried Chicken Mashed .Potatoes Cream Gravy Green Beans Lettuce and Tomato Salad Fresh Blackberry Pie pieces. Season. Cut Into servings. Roll in beaten iwf-;-:-:;! egg mixed with i x v SnS water, then in fine . Q Jrf crumbs. Brown in . . M ut'lft hot fat until well Illjkmni browned. Add V gypAR cup water. Cover PH-g" ' S and cook slowly SlljjjjTl 30 to 35 minutes. 111 ' -4J Fold over in half when ready to serve with sliced lemon, hard-cooked eggs or pimiento olives as a gar nish. Sour cream may be added to the fat in the pan to make a sauce for the schnitzel. Only a little meat is needed in the next two recipes for that mealy flavor: Chicken-Corn Pudding. (Serves 4 to 6) 8 slices bread 1 can whole kernel corn Vx cup chopped chicken 3 eggs 1 teaspoon salt Y. teaspoon pepper M teaspoon paprika 2Ja cups milk Arrange alternate layers of bread slices, corn and chicken in a greased casserole. Beat eggs, add salt, pepper, pep-per, paprika and milk. Pour into casserole, adding more milk if necessary nec-essary to cover mixture. Bake in a moderate (350-degree) oven 1 hour. Tomato-Bacon Scallop. (Serves 5) 2ft cups cooked or canned tomatoei 1 cup peas, cooked or canned 8 slices bacon - 2 tablespoons onion, chopped 1 cup 'diced celery 2 cups soft bread crumbs Salt and pepper Combine tomatoes with drained peas. Fry bacon slowly until crisp. Drain on absorb- m. ., uj... ent paper; crum- ble. Cook onion y g) ' and celery in 1 tablespoon bacon trfiPll 1 fat until lightly (Ti browned. Place '$9&siin Vi of tomatoes PCg M and peas into a greased casserole; top with one half of the bacon. Add onion and celery mixture and crumbs. Sprinkle with salt and pepper. Repeat layers. Bake in a hot (400-degree) oven 20 minutes. A leg of lamb Is good eating as a roast and economical if it is served as leftovers in the form of creamed lamb or salad: Lamb Salad BowL (Serves 6) ZM bups diced cold lamb 2 cups diced celery Y cup chopped green pepper 6 slices red. apple 1 cup mayonnaise 1 tablespoon fresh, chopped, mint Pile diced lamb in center of salad bowl. Arrange diced celery in a circle around larmb; repeat, using chopped pepper. Cut apple in half; core and slice cross-wise. Place slices around edge of bowl, peel side up, and extending about Va of Noodle ring with creamed leftover lamb and peas is another good suggestion sug-gestion for using bits of the leftover roast. The meat is extended with peas and gravy. - - - - an Inch above edge of bowL Servf with mayonnaise to which has been added chopped, fresh mint Creamed Lamb and Peas. -(Serves 6) '. , 3 cups diced, cooked lamb s 1 medium onion, sliced 3 tablespoons butter 2 cups leftover gravy Vi. teaspoon Worcestershire sauct ' Salt and pepper . 13 green pepper rings, cut in half. cup cooked peas , , ; Slices of pineapple, If desired . Saute onion in butter until tender, add gravy and seasonings. Add meat and peas and heat through. Serve in noodle ring and garnish with pineapple and green pepper rings. Get the moat from your meat! Gel your meat roasting chart from Aws Lynn Chambers by writing to her in care of Western Newspaper Union, 210 South Desplaines Street, Chicago 6, III. Please send a stamped, self-addresm d envelope for your reply. Released by Western Newspaper Union. |