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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