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Show IB'l' mt "MI""W W W W Wl -.W W W7" L - - You Eat Well When You Roast With Care I (See Recipes Below) Flavorful Meats There's not much choice of meat In the markets today, but if you are fortunate enough to get any at all, consider yourself supremely lucky. Just in case you've forgotten some of the fine points in preparing prepar-ing meat, I'm go- LYNN CHAMBERS' MENUS Summer Meat Loaf Potato Salad Wilted Lettuce Molded Fruit Salad Wheat Muffins Beverage Apricots Cookies Recipe given. 3 tablespoons chopped onion 2 teaspoons salt Vi teaspoon pepper 2 tablespoons shortening Flour Salt and pepper pork chops and dredge in flour. Melt shortening in skillet and brown chops on both sides. Mix together uncooked rice, tomatoes, salt, pepper, onion and green pepper and pour over chops. Place lid on skillet and cook slowly for one hour. If you've been looking around for ways to use those leftover pieces of bread, then here's just the recipe for you. It uses both bread crumbs and oatmeal for the stuffing and is truly delicious. Oatmeal Veal Birds. (Serves 6) XA pounds veal steak, sliced this 2 cups bread crumbs 1 cup raw oatmeal 1 teaspoon salt teaspoon sage 2 tablespoons bacon drippings cup water Vi cup catsup Cut the veal into six squares. Pound it, season with salt and pepper. pep-per. Combine the other ingredients, except catsup, and place a little of the stuffing on each piece of veal. Roll and fasten with toothpicks. Brown in hot bacon drippings. Add IVz cups of water with the catsup to the meat and simmer for 45 to 60 minutes until meat is tender. Thicken gravy with a flour and water wa-ter mixture just before serving. Summer Meat Loaf (Serves 8) 1 envelope unflavored gelatin Va cup cold water 1 cups tomato juice 1 tablespoon sugar 1 teaspoon salt teaspoon pepper 2 tablespoons lemon juice 1 pound liverwurst H cup mayonnaise Yi teaspoon dry mustard cup chopped celery V cup chopped green pepper 1 tablespoon minced onion cup sliced stuffed olivei Soften gelatin in cold water. Add hot tomato juice and stir in sugar ing to review some of the rules of good cooking today. For years, we've been telling you about cooking meats at low temperature. temper-ature. Rationing and the meat scarcity have probably shown you more dramatically than anything else how important low temperature cooking is to getting the most of the meat. There's less shrinkage and more juicy meat to your credit if you'll keep the oven at 325 to 350 degrees Fahrenheit when roasting. Another point to bear in mind is that no browning is necessary before be-fore roasting cuts of meat. Don't worry about their not browning they will get well browned even at moderate temperature. If you are pot roasting, that is cooking meat with moisture and seasonings, you'll want to brown the meat after it's dredged with flour, but this is because the meat is cooked covered with liquid. Here are some recipes for all types of meats which you may be able to find at least once a week these days. Cook and season carefully care-fully so that you will really be able to enjoy the meat to the fullest. Barbecued Lamb Breast. (Serves 4) 2 pounds breast of lamb 1 medium onion cup chill sauce 1 teaspoon salt Pepper Yt teaspoon red pepper 1 tablespoon vinegar 1 cup water Cut lamb into pieces. Season with salt and pepper. Place in a hot skillet and let tatty sides brown. Mix chili sauce, red pepper, vinegar vin-egar and water and pour over lamb. Slice onion and add to the mixture. Cover. Simmer IVi hours, then remove lid and let cook slowly for 20 minutes or until barbecue bar-becue sauce is almost absorbed. Pork Chops and Rice. (Serves 5 to 6) 6 pork chops cup uncooked rice 2 cups strained tomatoes 3 tablespoons green pepper, chopped and salt, pepper and lemon juice. ; Allow the mixture mix-ture to cool and thicken. Remove casing from liver liv-er w u r s t and j mash. Add may- ' onnaise and mustard, mus-tard, green pep- 15 Lynn Says: Learn Meat Magic: If you want a super delicious leg of lamb, baste it with buttermilk while roasting. For lamb loaf, made with fresh meat, add teaspoon caraway seed for flavor. If youre shy on meat for meat loaf, make up part of the meat with diced American cheese. Delicious! De-licious! Pork chops baked with chili sauce or catsup mixed with prepared pre-pared mustard make grand and tender eating. If you want a bread saver stuffing for breast of veal, cook your noodles until tender and use Ihem for stuffing. Marjoram or parsley makes a good seasoning for veal prepared in any way. Bake a slice of ham and baste with honey and orange juice for a real flavor treat. Mix roqucfort cheese with Worcestershire Wor-cestershire sauce and beat until fluffy. Spread on top of hamburgers hambur-gers just before broiling. per, celery, onion and olives. Then fold the meat-vegetable mixture into the tomato juice and pour into a mold that has been rinsed with cold water. Allow to chill until set. Unmold on platter, garnish and serve. South American Goulash, (Serves 5) pound beef liver cup chopped onion cup chopped green pepper 3 tablespoons shortening 2 cups canned tomatoes Y cup chopped celery 1 small clove garlic, if desired 2 teaspoons salt teaspoon pepper 3 tablespoons flour 2 cups uncooked noodles Cut liver into one inch cubes and brown with onion and green pepper in hot shortening. Add tomatoes, celery, garlic and seasoning and cook slowly for 30 minutes. Mix flour with water and thicken thp above mixture. In the meantime, cook noodles in boiling, salted water for 10 minutes. Drain. Serve goulash gou-lash over hot noodles. Released by Western Newspaper Union. |