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Show Q C G 3 O Q v" O O O CtffiQt For Your Dinner Broiled Chuck Steak (See Recipes Below) Thrifty Meats Food budgets require the hands of experts these days so they don't run away with themselves. Scan the columns of your newspapers news-papers and the prices at your butchers butch-ers and you'll notice many economical economi-cal cuts of meat that are just packed full of flavor if you cook them properly. prop-erly. It's not at all strange to find favorite foods in ' N your family that AA are verv nex" Jjky pensive to pre- 11 fwSrV pare. But all of . JJluf; them illustrate fact: the cok yjQKlM who prepares the KvlawjO food knows what she's working with and what to do with it to have it at its best. Make sure that all of your platters look attractive before you set them on the table. We still eat with our eyes first and what's good to look at will disappear fast! Safe Used Fats! Did you ever think of spreading chuck steak with grapefruit butter? No? You'll find it tenderizes the meat and gives it delightful flavor: Broiled Chuck Steak. Preheat broiling oven 5 to 10 minutes. min-utes. Grease broiler rack. Wipe meat with cloth, sprinkle both sides with salt and pepper and spread with grapefruit butter, made by blending grapefruit juice and butter but-ter in equal proportions. Place on rack and broil 2 to 3 inches below heat. Sear steak on both sides with high heat, reduce and continue cooking, turning occasionally. For a rare steak 1 inches thick, allow 12 to 15 minutes per pound. Increase In-crease time for medium and well-done well-done steaks. Save Used Fau! Pork Is low in price and fairly low in point value. It's a go-together with dressing made with apples: Pork Chops With Apple Stuffing. (Serves 6) G thick pork chops 1 slice salt pork, diced enp bread crumbs 2 teaspoons finely chopped parsley 3 tart apples, diced y cup chopped celery cup chopped onion 'i cup sugar Salt and pepper Have pork chops cut 1 to 2 inches thick with a pocket cut from the inside. in-side. Fry diced salt pork until crisp, add celery and r&? onions and cook until tender. Add vj the diced apples rutffaszK and sprinkle with lJjfnl sugar, cover and (lJL( -J cook slowly until Ajhy they are tender 'Ty and glazed in ap- pearance. Add bread crumbs and season. Stuff pork chops with stuff- Lynn Chambers' Point-Saving Menus Broiled Chuck Steak Parsleyed Carrots Creamed Potatoes Lettuce With Horseradish Dressing Raised Wheat Rolls Beverage Boston Cream Pie Recipe Given c ing. Season chops with salt and pepper pep-per and brown on both sides in a hot skillet. Reduce heat, add a few tablespoons of water and cook slowly slow-ly until done, about 1 hour. Safe Used Fats! Spaghetti and nam Ring. (Serves 6) 1 cup spaghetti, uncooked 3 eggs Yi teaspoon salt teaspoon pepper 2 teaspoons onion, grated 2 cups ground cooked ham 2 tablespoons shortening 1 teaspoon Worcestershire sauce Vx cup milk Break spaghetti into small pieces and cook in boiling, salted water until un-til tender. Melt . shortening in fry- rL. ing pan and then dr add ground ham ? n and sear until rmuy lightly browned. ?i?3k Beat eggs slight- aiL nC&y ly, add salt and pepper, Worcestershire sauce, grated grat-ed onion, milk and browned ham and bake in a moderate oven (325 degrees) in a ring mold, for 35 minutes. min-utes. Turn onto platter, garnish with parsley and fill center with a green vegetable. Safe Used Fats! Liver With Vegetables. (Serves 6) 1 pound beef or calves' liver 2 tablespoons drippings 2 tablespoons flour teaspoon paprika Vt teaspoon salt 2 large potatoes, diced 1 stalk celery, diced 4 carrots, diced 1 onion, chopped VA cups tomato juice Vi cup water Cut liver into squares and roll In flour, salt and paprika; brown In drippings. Add vegetables and liquids liq-uids and allow to simmer until vegetables vege-tables are tender. Transfer cooked meat and vegetables to a baking dish and season with salt and paprika. pap-rika. Make gravy using liquid from cooked meat. Pour gravy over meat. Place crust of biscuit dough on top of mixture and bake in a hot oven until biscuits are done. If you don't like heart, it's probably proba-bly because you have never tasted it well seasoned and thoroughly cooked. Try this: Baked Stuffed Heart. (Serves 6) 3 to 4-pound beef heart 2 slices bacon 1 cup fine bread crumbs t teaspoon poultry seasoning 1 small onion Salt and pepper Flour for dredging Fat for browning Wash heart and remove enough of center portion to permit stuffing. Dice bacon and fry until crisp. Combine with bread crumbs, diced onion and salt and pepper. Fill cavity of heart with stuffing and fasten with skewers. Roll in flour and brown quickly in hot fat in skillet or heavy kettle. Add beef stock, chicken stock or water. Cover Cov-er and cook slowly 2 to 24 hours in a moderate oven until tender. Thicken Thick-en liquid for gravy, if desired. Are you looking for salad ideas? Send a stamped, self-addressed envelope enve-lope to Miss Lynn Chambers at West' ern Newspaper Union, 210 South De-plaines De-plaines Street, Chicago 6, Illinois. Released by Western Newspaper Union. |