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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 18, 1955)
tiiiKwiuai v mw mrm-vr-ym mi inn nimi im a.uu n inn in u i mwnx i 1:7: j? rw -prG .iH-i, - '-'V- r & u3 SECTION The Newt-Review, Roseburg, Ore.THURSDAY, AUGUST 18, 1955 194-35 Established 1873 $rotlina Jabie or Steaz5 a LEG Cook Take-it-easy cooks who are hav ing company will find a cooked round boneless ham a good choice. Such a ham, weighing about 6 pounds should be heated in a slow (325 Deg.) oven for about two HAMBURGER TARTS Thrifty homemakers will be buying plentiful, avoilable in a wide variety of cuts and attractively urqer Ground beef, one of the more economical meat buys, is prepar ed here as hamburger tarts, an exciting new dish to serve hot for dinner or cold in' the lunch box. HAMBURGER TARTS Pastry 2 cups flour 1 teaspoon salt 2-3 cup lard 1 5 tablespoons cold water Filling, 1 pound ground beef to cup finely chopped celery to cup minced onion 3 tablespoons minced green pep per i to teaspoon salt Pot Roast Is Good Anytime Cooked To Right Degree Homey beef pot roast takes on Sunday airs when cooked in a subtle sweet-sour sauce which brings out all of the beef good ness. This sauce was inspired by the famous Pennsylvania Dutch cooks who long ago learned the secret of combining sweet and sour flavors to spark the taste buds and enhance the enjoyment of a dish or a full meal. "Sunday pot roast" gains its special inter est by long, slow cooking in a li quid hinting of caraway seed and olher herbs with apple quarters and onion rings Tods on the list of plentiful and economical buys, popular pot - roasts are a versatile menu selec-lor tion. They may be purchased as , bone-in or boned roasts and can! be cut from the chuck, runup, orj sirloin tio. Two inches is a good i tliirlrnpcs and vnil ran count on about 1-3 pound bone-in roast or V pound boned roast per serving, but you may wish to buy more to plan on leftovers. For "Sundav pot roast" choose quality branded beef with sireaks ot fat to show quality. Brown the meat well in a little fat in a heavy kettle and season with salt and pepper. Then, slip a low rack under the meat to prevent burning and allow about 3 hours for slow, cooking in a sweet-sour sauce. Ap- nlo clir-oc ,nnlf alrin? tide the matt (.. u.. - 9 Serve the not roast on a laree l j -i... ' . i . k-.. m-ait-u yuiiu in. . -.. B, d b mustard ad saU on ed onion nnes and surrounaea o , , . v.. , fhe apple slices. Fluffv mashed ilhef f ' "' ,lr P8?'' H", ataes, a salad, and a green vcg. ' until bubbly. Place steaks on grill etahie will complete the meal. ; a"d ."f" ov.?r 0 c,oa w',h 5ea'on Here's the rece.pe for this spe- fd -ook slowly 5 minutes cial "Sunday pot roast" and di- Do not brown. Turn steaks and rections for making popular beef 5 minutes more. Lift steaks chili from remaining tidbits. to hot platter. Stir into the sauce SUNDAY POT ROAST i on 8rl" tile lfmon julce' Wor" Yield: I to 10 servings , tershire sauce and pepper. Stir to 4 pounds beef pot roat i blend and heat. OF LAMB Ham hours. For a buffet supper serve the ham with creamed potatoes, a raw vegetable salad and condi ments such as mustard and pickle relish. Jcw a teaspoon peper teaspoon thyme to cup catsup 1 can cream of mushroom soup l cup milk 5Iake pastry and roll to to inch thickness. Cut into eight 5-inch rounds and fit into eight muffin tins. For the filling, in two table spoons, hot fat, cook celery, onion and green pepper for five min utes. Push to one side and sear beef. Spoon off excess fat and add seasonings and catsup. Fill pastry cups with meat mixture and fold pastry edges over filling. Bake in a 400 degrees F. oven for 35 to 40 minutes, or until pastry is lightly 2 tablespoons fat Salt Pepper 1 cup sliced onion 1 bay leaf to teaspoon caraway seeds 2 tablespoons brown sugar W cup vinegar 1 cup water Vi teaspoon marjoram 3 cored, tart cooking apples, cut in quarters Melt the fat in a heavy kettle. Brown meat well on both sides. Season with salt and pepper. Place rack under meat. Add remaining ingredients except apples. Cover. cook over low heat 2to to 3 hours until tender. Add apples during last 20 minutes of cooking. . LUNCHEON STEAKS LORAINb Yield: 2 sarvingi 1 package (8 ounces) frozen beef loin luncheon steaks 1 small clove garlic, sliced 2 tablespoons salad oil 2 tablespoons butter or margar ine to teaspoon dry mustard i teaspoon salt 1 teaspoon lemon juice , to teaspoon Worcestershire sauce to teaspoon freshly ground pep per Add garlic to salad oil. Let stand at least 5 minutes. Brush both sides of the steaks with the salad oil. oi me sir August brings good supplies of high quality beef to the market, so now's the time to treat your family often to plenty of their fa vorite dishes, including those thick and elegant broiled steaks usually reserved for special occasions. Buy the most tender cut of top quality beef for broiling. Choose tenderloin, T-bone, sirloin or club steaks, and have your meat man cut them one to two inches thick. Thinner steaks are best pan-broil-1 loosely, and keep in the refriger ed. When buying any of these fine . ator until time to cook. Meats Dur- stea'-s, look for a reputable pack er's top brand stamped on the fat covering as a guide to quality beef. I he steaks will have a good outer covering of creamy - white fat to insure juicy tenderness. Count on to to pound of bone- in steak per serving, or 1-3 to to pound of boneless steak. Buy steak according to your needs. A c 1 u b steak will provide one generous single serving, while a porterhouse or T-bone steak will serve two and lots of beef this fall priced. browned. Garnish with criss-cross strips of pimiento and serve w'th sauce made by heating the mush room soup with the milk. JPorh spinel fotato PORK AND SWEET POTATO PIE Meat pie lovers will be delighted with this novel pork and sweet potato pie. Cubes of pork are simmered to tenderness in a spicy liquid; canned apples add interesting flavor. A crown of mashed sweet potatoes and quick oven baking bring the pie to the table bubbly hot and tempting to even the most jaded appetite. PORK AND SWEET POTATO PIE 2 pounds pork shoulder 3 medium onions 2 bouillon cubes Salt, pepper, brown sugar, nut meg, cinnamon 1 can sliced apples 2 tablespoons cornstarch 3 cups mashed, cooked iwcet potatoes Butter or margarine Trim f;it from norlc and frv out j in a skillet: remove solid pieces, Cut pork into 1-inch cubes and somctimes three, depending upon the thickness of the cut. A lovely big sirloin will give you three or four servings, and is a good "fam ily" steak. Some sirloin cuts have a greater percentage of bone than others. This will affect price -and I also the number of servings ob- I tainable from the steak. Remember that meat needs to ("breathe" to keep its quality, so I iav the steaks flat. wraD them chased from a self-service market may be stored in their original transparent wrapper unless the package is damaged or soaked by meat juices. Before broiling the steaks, read the directions given on your range for special mechanical adjust ments, and perhaps experiment a bit with your broiler pan in order to achieve the best results. Pre heat the broiler and set the broil - Loin Luncheon Steaks Are Simply Delicious Frozen foods are a boon to to day's busy homemakcr, and froz en packaged meats are special favorites for ready - to - prepare meals that are strictly delicious. If you have a freezer, stock these handy frozen meats for many meals to come. Buy in one meal quantity if you do not have a freez er, because once this meat is thawed, it should be used within 24 hours for best flavor and tex ture. Of course, when buying froz en packaged meats, choose a brand that means quality food for your family. There is practically no difference in the amount of juice or flavor in meat that has been cooked without pre-thawing or thawed before cook ing, so you'll find it easier to start the cooking while the meat is still frozen. The cooking procedure for frozen meat varies a bit from the thawed or fresh because you have to heat the interior of the meat before the surface becomes , too brown. As an example, when broil ing frozen steaks or ehnns. nlar them farther from the heat source than when preparing fresh or thaw ed, so the meat will be hot inside when the surface is browned. When pan-broiling, brown the meat quickly and then keep the heat low and cook slowly to thaw as it cooks. , Frozen beef loin luncheon steaks are Frenched individual steaks of uniform tenderness. These are a popular choice with most families, especially when you Introduce an intriguing sauce. Here are two rec ipes featuring luncheon steaks with brown with sliced onions in the hot jlat. Drain off excess fat. Dissolve i I bouillon cubes in lto cups hot wa- 1 ter and add to meat. Sprinkle with lto teaspoons salt, to teaspoon pep per, to cup brown suijar, 1 tea spoon nutmeg and to teasjKion cin namon. Cover and cook over low heat until meat is nearly tender, about lto hours. Add undramH apples, reserving 4 wedges for top of casserole. Coer and 'ontin cooking over low heat until meat is tender, about 30 minutes. Spoon off any excess fat and thicken mix- ing rack so that the surface of the meat will be about three to five inches from the source of heat. Be sure the family is all ready to sit down for dinner before you start broiling, for a good steak won't waitl Slash the edges of fat in several places and broil accord ing to the schedule below to de sired degree of doneness. Turn once and season before serving. For a special treat, brown mush rooms and sorve with the steak on a hot platter. Below is schedule for Tenderloin, Club, Rib, T-Bone. Porterhouse, Small Sirloins, and individually cut Sirloin Steaks. Minutes Per Sid Thick Rare Mad. Wall Don 1 in. 5 6 7 to 8 lto in. 9 10 12-13 2 in. 16 18 20 - 21 BROILING SCHEDULE FOR LARGE SIRLOIN 1 in. 10 12 14 min. 1 Hi in. 12 14 16 min. sauces that will glorify the family meal. LOIN LUNCHEON STEAKS WITH MUSHROOM BOUILLON SAUCE Yield: 2 srvings 1 package (8 ounces) frozen beef loin luncheon steaks Salt Peppev S tablespoons flour . V cup fat 2 large slices onion 1-3 cup sliced fresh or canned mushrooms 1 can beef bouillon to cup water Season steaks, then dip them In 2 tablespoons flour. Heat fat in a skillet. Add steaks. Add sliced on ions. Pan-fry over moderate heat 3 to 4 minutes or until steaks are Drown, lurn. Add mushrooms. Pan-fry an additional 3 to 4 min. utes. Remove steaks. Add remain ing 3 tablespoons flour to drippings in skillet. Stir in bouillon and wa- tar. Cook until thick. Serve over steaks. KEEP WELL STOCKED For peace of mind this summer, keep your kitchen shelves well stocKea witn noodles, macaroni and spaghetti. With a good supply ot canned goods, too, you re pre pared for any meal emergency. Unexpected guests, or extra-busy housecleaning days can t upset you. Take a macaroni food, make a sauce from condensed soup, open a can of meat and you have all the makings of a casserole. Best of all macaroni casseroles bake in 30 minutes or less. lure with cornstarch which has been mixed to a paitc with two tablespoons cold water. Pour into two quart casserole. Season sweet potatoes with to leaspoon salt, a dash of pepper, three ta blespoons brown sugar and two ta blespoons butler or margarine; spoon in ring around edge of cas- serole uarmsh center of casserole reserved apple wedges. with Bake, uncovered, at 3.W degrees F. until potatoes are li'.litly browned. about 30 minutes. Makes six ser ings. PERFECT FOR ANY GALA occosion and especially for a holiday dinner is a beautiful, festive ham. Choose a fully cooked ham that can be scored, glazed and served "as is" without time-consuming baking. GLAZED HAM Always choose a top oualitv h.im that features a just right, smoky uavor. 10 serve ine nam cod. score the fat and glaze it with an attractive gelatin glaze. For spark ling holiday color, decorate the glazed ham with halves of mara schino cherries. If vou would rather serve the ham heated, just place it fat side up on a rack in an open pan and bake in a slow oven (325 degrees r.) according to the reliable bak ing schedule on the hai -Tapper. If you use a roast mc rfiermom- eter, bake to 130 degrees F. in ternal temperature. You'll want to dress ud the serving platten. t,iiiatch the ele gance of the haim' Fruits and veg etables furnish natural, good-to- eat garnishes that are also color ful. Spicy peaches or canned pear halves topped with berries are complementary to the majestic ham. Another perfect summertime garnish features fresh, cool slices of tomato and cucumber made into festive little "twists." This cold glaze recipe adds a sparkling touch to a fully cooked nam served "as is ' for an ap petizingly cool summer holidav meal. A centerpiece of tiny flags and summer ilowcrs add a nice accent. 'li'i t i - i ii -ax imm ln iiliaalBlli. . ' , iiartlfTFiii ilr 'if f ' '"i 4iM BARBECUED SPARERIBS One secret of preparing perfect barbecued spareribs is first to broil them until a golden brown, then to spread them with barbecue sauce and bake them. Buttered lima beans and jellied perfection salad are good accompaniments for the juicy ribs. HERE ARE TIPS ON SPARERIBS With the supnlv of pork contin uing on the plentiful side, now's the time to serve barbecued spare- ribs often to your family or to guests for backyard gatherings. Spareribs eaten finger-style aro ideal for such informal occasions. There are several favorite ways to barbecue spareribs, but one of the easiest is to brown them under the broiler and then to bake them. After the ribs have been broiled to a golden brown, transfer them to a baking dish. Brush generous ly with barbecue sauce and slice a layer of onions over them. Kcpeat the layers and bake until tender, about 2 hours. The spareribs can be baked in an uncovered pan since the sauce helps to keep them moist. If needed, add more sauce during cooking time. For the sauce, use your favorite bodied sauce or make one your self. An easy-to-makc sauce con sists of equal amounts of brown sugar and catsup seasoned with a lit tic dry mustard and Worcester shire sauce. Add a little water to thin slightly and mix thoroughly before spooning over the ribs. OTHER SPARERIB RECIPES Spareribs are popular served any style. Here's a recipe for bak ed ribs which have been marinated in a simnie soy saiir"-bouillon mar inade. Allow a little extra lime to prepare these as they must stand in the sauce for ,?n hour or so before they are baked. Chinas Style Spareribs 2 sides spareribs cup bouillon or consomme to cup brown sugar 2 tablespoons sov sauce to teaspoon garlic salt to teasooon ginger Have the spareribs cut Into pieces for serving. Mix the above HAM GLAZE FOR FULLY COOKED HAM 2 cups sugar 6 tablespoons water 4 tablespoons gelatin 1 teaspoon dry mustard 12 tablespoons water Caramelize one cup of sugar in heavy frying pan. Add the 6 ta blespoons water. Cook until dis solved, stirring constantly. Add the remaining sugar and cook to 210 degrees F. Combine the gelatin. mustard and remaining water and add to the sugar mixture. Pour over the cold quick serve ham which has been scored and placed on a rack in a roaster, or place in jar and store in refrigerator. -nen ready to use, place jar in hot wa ter. To prepare fully cooked ham, cut off all skin and brown fat. Score wedge-shaped grooves, so scoring will show when glaze is poured over. If desired, place clove in each diamond shape, after glaz ing. This glaze will keep ham in tact for several days. Ham can be wrapped in cellophane and stored in the refrigerator without marring its appearance. If layer of glaze is loo light, let cook slightly, then repeat with mora glaze. Also glaze can be, made darker with greater car- amclization. The glaze which col - ingredients in a small bowl. Place spareribs in large bowl and over them pour the liquid. Let stand for 1 hour, turning ribs occasion ally in the liquid and spooning some of it over them. Place ribs in a large shallow roasting pan, pour liquid over them and roast, uncovered, in a 350 degree F. oven for lto hours. (To make bouillon, dissolve teaspoon meat extract or 1 bouillon cube in :1 cup water; or use canned con somme.) Here's a sparerib and vegetable one-dish meal a variation of the popular "boiled dinner" of meal and vegetables, Baked Spareribs With Vegetables 2 sides spareribs 1 teaspoon onion salt 1 teasfwion celery salt to teaspoon garlic salt 1 teasiMiori sage to teaspoon marjoram STAhuiwti KlB lects in bottom of roaster can be re-used. TOMATO AND CUCUMBER GARNISH Yield: 8 garnishes 2 large tomatoes 1 cucumber Slice 1 tomato vertically into 8 slices. Cut other tomato into 8 quarters. Score cucumber rind with fork lengthwise. Cut 16 thin slices of cucumber. Make 1 slit from the rind to the center of each cucumber slice and twist. Place 2 twists of cucumber on each slice of tomato, with a quarter of to mato between them. DEVILED LAMB CHOPS to cup catsup 114 teaspoons prepared mustard lto teaspoons Worcestershire sauce 2 tablespoons brown sugar 4 shoulder lamb chops Mix together sauce ingredients and spread on both side of chops. Let chops stand for 1 hour in the refrigerator on a flat glass or earthenware dish. Remove chops to a shallow pan and broil for about 6 minutes per side or until sauce is bubbly and brown. Serve with any leftover sauce spooned 1 over chops. Salt, pepper 8 small carrots 4 medium onions 4 medium potatoes Have meat man cut spareribs into serving pieces. Mix season ings and rub into both sides ot meat; sprinkle with salt and pep per. Place ribs under the broiler and brown thoroughly on both sides. Place in roasting pan. Add 1 cup water, cover and bake at 350 degrees F. for 1 hour. Cut po tatoes and onions in half and ar range whole carrots around the meat. Sprinkle vegetables with salt and pepper. Cover and bake 1 hour or until vegetables and meat are tender. Turn vegetables dur ing baking and add more water as needed. Alter removing meat and vegetables, thicken liquid in the pan with a flour and water paste, if necessary; season to taste. Serve gravy over vegetables. 4 servings. K0AST
