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Show FOOD TALK Recipes and Chatter HI NEIGHBOR! Been thinking about me and the weatherman . . . seems we have something in common. Just let him predict cool, cloudy weather weath-er .. . old Sol is sure to come out and shine in all his glory. Let me plan on a quiet lazy weekend . . . someone knocks on the door and in walks a whole carload of happy, hungry people. What to While savory beef is simmering simmer-ing perhaps a tossed green salad sal-ad could be prepared, or if you don't have time for that, a few carrot strips, sliced green peppers, pep-pers, radishes and celery stalks on a tray will add to the tas-tiness tas-tiness of the Barbecued Beef Buns. Bye now. See you next week. Fern Thomas feed them? No time for a big dinner. They're too hungry to wait for that . . . But if you have a bit of cold pot roast left over from Friday or Saturday, just don't worry. Dice 4 cups cold, cooked beef. Combine with yi cup vinegar, 1 cup water, Vi cup granulated granu-lated sugar, 4 tsp. prepared mustard, Yi tsp. pepper, 1 tbsp. salt, Vi tsp. cayenne pepper, 2 thick slices lemon, 2 sliced, medium me-dium onions, and cup butter or margarine. Simmer mixture uncovered 20 minutes. Add 1 cup catchup or chili sauce and 3 tbsps. Worcestershire Wor-cestershire sauce and continue simmering. For a bright touch sprinkle top with celery sliced on angle and pitted olives. Have your guests spoon this savory beef between split, toasted toast-ed hamburger buns. Makes about 20. |