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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Jan. 23, 1958)
O eef in The Menu Will Pelight The Whole Family o , SECOND SECTION Th. N.ws-Reriew. ROSEBURG. OREGON THURSDAY, JANUARY 23, 1958 19-58 .n3 . . . OVEN COOKED RUMP ROAST Use These Pointers On Preparing Rump Roasts .Inirv and fainilv Dink on the ; inside, rich brown and crispy crisp . on the outside that's the way an oven-roasted boned, rolled rump : roast should look when it is served ! at the table. It's a feat easily achieved if the rump roast is of ; high quality and oven-cooked at a constant temperature of 325 Deg. i r . until the meat thermometer ; registers the preferred doneness. Rump roast is well known for its dclicinusncss as a pot roast and the lower grades of the cut are ideally suited, for browning and braising that constitutes "pot roasting." Whether pot roasted or oven cooked, boned, rolled rump roasts offer delicious beef flavor and ease of serving, for the cooked These Spareribs Will Impress Guests These "Sweet-Sour . Spareribs" served over hot cooked rice are really something. Even though they ra imtL-or! in urina that ilnocn't npnvoni (mm '.arvma wait, t chilled Sauterne wine with the meal. It's an easv way to delight ' and impress guests. swwoouT oporerms 1 side spareribs (about 2 pounds) i Salt I 1 cup Sautcrno or other white ' table wine 1 1 tablespoon toy sauco 1 green pepper 1 large onion 2 tablespoons brown sugar 1 tablespoon wine vinegar 1 (9-ounce) can pineapple tidbits or snces l'j tablespoons cornstarch r.r 1 1V1 s&r 1 ruTT- v :.''Hr'H 1 Corn Enhances Flavor Of This Beef Ragout Beef Rati out just a fancy nam- for flrwirf olH-f.shionpd brown stew. But lomeUmen e feel that ,"Mfw" din t sound as elegant a am dih ran be. For irtance. our recipa today The meat hat been carefully browned and the vegetahlei seirct-! ed with an eye to color, flavor and texture. The choice ha been onion, carrotv potatoes and whole i ki(iel corn. Tnis may seem slight-' ly unusual, hut the corn adds a touch of golden color and flavor i that complements the other vece-! tables and enrhancen fte overall flavor of the kVw. meat is easv to slice. i Oven Cooked Rump Roast I Place high quality rump roast: on a rack in a shallow pan. Insert I a meat thermometer to the bulb ! rests in' the thickest part of the I muscle away from fat. Place in a 325 Deg. F. oven and cook 35 to 40 minutes per pounds for medium, or until the meat tnermomeier regis-; ters an internal temperature ol lbo : Deg. F. (Bone-in rump roast will j require less cooking time approx-. imately 30 minutes per pound.) Do not acid water, a cover, or uasie i the meat during cooking To serve a rolled Tump roast, slice it across the grain, and, of course, accompany with gravy which you've made from the rich i cup cold water Hot cooked rice Cut spareribs in one or two rib pieces, and brown on all sides in hot skillet. Pour off fat. Sprinkle wltn salt- Pour Sauterne wine and soy sauce over meat, cover and j luuk siuwiv iuuul u minutes. .Meanwhile, cut green pepper wide strips, removing core and seeds, and peel and quarter onion, and separate into layers. Add green pepper, onion, brown sugar, vine gar and undrained pineapple to meat, cover and cook 10 to 15 min utes longer. Stir in cornstarch mix ed with cold water, and cook and stir until clear and slightly thick- ened. Serve at once, over hot cook- ed nee. Makes about 5 servings. BEEF RAGOUT Prepare rWf "ld I stew - Rout a in a m-dvy pan with a lit ht . fitted I id 2 Ds Chuck, cut in 13 inch cubes 2 tablespoons fat 1 teaspoon salt U teaspoon pepper lt cup water 1 small onion, diced 1 bunch carrouut id slices lb hi'fj onions 4 medium potatoes, ntjf in quar ters 1 teaspoon WortfMershirt je tahleP'Sfti catsup 1 can O'.ll 0 brown drippings. Rump roast is famous for its gravy! Rolled Rump Pet Roast Flour the meat and brown it si0wly on all sides in hot fat in a heavy skillet. Add a small amount 0f liquid no more than W cup some chopped or sliced onions, and a generous sprinkling of salt and pepper. Cover, and cook on top ol (he range or in a 325 Deg. F. oven three to four hours depending on the size of the roast. Add more liquid in small amounts as n rooks away To make eravv. skim off all but 3 tablespoons of fat and add enough water so that amount in pan is about 2 cups. Mix 3 tablespoons flour to a smooth paste with few tablespoons of water and stir into liauid. cook ana stir until gravy is thickened. Season to taste with salt and pepper. Rump Roast with Potatoes Potatoes are almost a "must" with oven or oot-roasted beef mmp. The full-flavored gravy which ac companies the meat tastes won derful over potatoes. With the oven roast pan oven-browned potatoes, parboif whole, medium-sized, pota- inp in minutes, drain, ana Diace around the roast the last 30 to 45 minutes of cooking. Turn the po tatoes and baste with beer drip pings several times during cooking. Potatoes for rump pot roast may cook right along with meat. Add the potatoes, (whole carrots, too, if vou like.) the last hour of cook ing. There's no need to turn the spuds that rook along with pot roasts, for they nestle into the braising liquid and absorb i t s meaty flavor. 2 tablespoons flour U cup water Melt fat in a dutch oven or heavy aluminum pot. Brown meat on all sides. Add 1 teaspoon salt, tea poon pepper cud water and 1 .m m nnmn A.A c,mn,.p i.. r, , ' " """"' fl'iq carrois. ssns ana gyrjyurs and continue tcft'Cook !tstil vege tables are tender (about hour), Add Worchestershire satire, cat nip, IK corn Cook 5 inu'Ss. ng- er. fo thicken: stir 2 mwons "Z'yim"mn''th(TiitnMt,lbu 'Add to Here Are Wonderful Ways With Hamburger Because any food can become monotonous if served too often in the same way, it is good to have a few new ideas tucked away to add variety and flavor to ham burger meals. Dairy foods such as butter and cheese will give almost any hamburger dish a tempting flavor lift. There are scores of in teresting appetizing ideas incor porating cheese with hamburger. And whether you broil, fry or bake your 'burgers, you'U find but ter gives them extra juicy rich ness and flavor. Too, dairy foods add nourishing protein, minerals and vitamins to all foods and they appeal to fussy appetities. These hamburger favorites are tasty whether served in July or December. Quick and easy, too! Stuffed Hamburgers Supreme (Serves 4) 1 lb. ground beef 1 cup grated Cheddar cheese 1 tbsp. Worchestershire sauce v cup chili sauce or catsup 1 tsp. salt Pepper 'i tsp. monosodium glutamate Soy sauce Combine cheese, Worcestershire sauce, chili sauce: Season beef MS w Stretch A Pound Of Hamburger With Baked hamburger dumplings a wonderful way to make a pound 1 0f hamburger serve six hungry people. Actually, you bake hall a- dozen zesty deluxe 'burgers be- tween two lavers of tender, golden- brown pastry. Serve piping hot! right from the oven, with spright- ly tomato sauce and a green vege- table, they make a hearty, inex-! pensive, and popular dinner your family will want often. 1 Baked Hamburgor Dumplings Sift flour before measuring. Use level measurement for all ingre- dients. Mix all together well ; 1 nnunri eround lean beef, un-; rooked (2 cups) 1 whole egg 1-3 run tomato catsuo 1-3 cup fine, soft bread crumbs ' cup finely chopped parsley 2 tablespoons finely chopped or grated onion 1 teaspoon salt All Waffle Lovers Will Like This Taste Treat If you're a waffle lover and who isn't! then you'll want the tastiest, crispeit waffle recipe to clip for your very own. This yeat- raise! waffle with the nutty aroma of home-baked bread is tailor-made 4 nlf.1 e ) Ilia Kara fur to eat plain or as the base for cheese rarebit or creamed chicken or tuna fish. Cheat Caraway Wafflts l'i cups milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening Vi cup warm, not hot, water 1 package active dry yeast 2 ej(Ks, beaten 2' a cups sifted enriched flour 'i cup grated cheese i teaspoon caraway seeds Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Measure warm, not hot, water into howl. Sprinkle in yeast. Stir until "l"- '"7"'i " " lure, ant in rKS. auv in Hour no beat until smooth Cer and let rise in warm paff free from draft, until dou- I nied in Dulk, a wnil 40 minutes, stir iuupj r.mnm Alanrt in .hu.. 1 .... K . ....-. vua mf ihjv wail it- iron and .kPuntil aolrten hrown Tooui i io ) minutes, serveyntn 1 Makes 4 large wafflMk with salt, pepper and monosodium glutamate. Shape into 8 3-inch pat ties. Place cheese mixture on half the patties; top with remaining pames; . press edges together. Brush tops with soy sauce, drill or broil until done. Serve in toast ed hamburger buns or between rrench bread slices. Hamburgers with Butter Mushroom Sauco (Serves 4) 3 Tbsp. minced onion 1-3 cup butter 1 lb. fresh mushrooms 2 tsp. flour '4 Up. salt Pepper 2 Tbsp. sherry 2 Tbsp. cream Saute onion in butter 5 minutes; add washed sliced. mushrooms and cook until tender (about 10 min utes). Sprinkle with flour, salt, pepper, blending well. Add sherry, then cream, mixing until smooth. Heat. Serve over broiled hambur gers with Parmesan French bread. (French bread cut in chunks, but tered and sprinkled with Parmes an cheese and toasted in the broil er). ' ' "s r. .1', - 6 BAKED HAMBURGER DUMPLINGS I '4 teaspoon pepper j Divide into ( equal-sue portions ! and shape into rounds. Turn one 10x15 inch oblong unbaked pastry j on a shallow baking pan or cooky sheet. Arrange meat patties evenly on pastry in two rows and press , each to" about 1 inch thickness. Cover with second pastry oblong and press lightly, with edge of , palm or handle of . knife, between meat to mark servings. Then with tmcs of fork prick along division marks and also on top of each 1 serving. Seal ouler edges by press-1 ml! '""mly together. Hake in a preheated hot oven. 400 Deg., for 40-45 minutes or until j fau 7 IB a iierp Kuiurn urown. lui into individual dumplings and serve hot with Easy Tomato Sauce. 8 servings. Pastry Measure into a mixing bowl 3 cups sifted flour 2 teaspoons salt Add all at once ' cup cooking oil 6 tablespoons cold milk Stir with fork until pastry clings together. Round uo douuh and 1I1- vide in half. Flatten slightly, and roll each half between 2 sheets of waxed paper, 10x15 inches, until pastry reaches edges of paper. Easy Tomato Sauco .MMure ,, , ,ma uc,,Dan . 1 can tomato hot sauce B or.) 1 can water 1 bouillon cube Bring to a boil and let simmer a few minutes to blend ingredients. This makes a moderately thin sauce. About 2 cups sauce. Burger Grill I Serves 4) 4 buttered hamburger buns Prepared mustard lb. ground bei-f 4 cup milk 1 tsp. salt tsp. pepper 1 tbsp. minced onion (heddar cheese strips 1 .-ire.i ouuereo nuns wun mus- iJiro. mix ueei wun mux, sail, i!e Ipper and onion Snf ad on buns, Top each bun with 2 narrow cheese strips. Broil buns with banana , chunks and pineapple chunks which nave iieen orusnea wun menen i . K..lf. t . - - , .'y'JJ"'o:.T".v' in IIUIIV7. ni Ulll INfBl ULT S IOH II T J. l 1 with melied holier Do no. ni.eilm,n'r -iting casserole dishes, : burger nuns too close to heat or meal in one all hot from the M oiler . . Herbs And Tomatoes Make This Meat Meat loaf with herb and tomato I topping is attractive as a main dish and has a juicy, full meat flavor. You can always depend on a good ground beef dish to win family approval. Green beans with slivered almonds are the vege table accompaniment pictured. Meat Loaf With Tomato Topping 2 pounds ground beef 1 No. 303 can tomatoes '? cup chopped onions '4 cup chopped green pepper 1 clove garlic, minced 1 teaspoon paprika 2 eggs, slightly beaten 2 tablespoons chopped pimicnlo 2 teaspoons salt 1 h teaspoon pepper This Main Dish Ground Beef Rates A request that is familiar I . i M - s I I l -.,!' . ArvSV most homemakers is "meatballs i heans in cipioriiu layers, mis is' for dinner." It seems that t h I sthe type of main dish that requires, hearty meat favorite satisfies just 'only a crisp salad, rolls and but - i about everybody's lasl.-s lit ler to complete a satisfying fam-; I course, like so many other fine recipes, meatballs begin with that .versatile economy, ground beef, I After you buy ground beef, store lit lightly covered wilh waxed pa- p,r ,n the coldest rnfriuratr mnii n. ,t uiihm idivi vril h. n. tr,il,l n.,nu,anil they also are just fine to i ,i ,,n k...... n...n.i ...t i vides such a 'variety of ouirk and easy meal nd mealball. there also are " "V" tpiuumi uen. rur es dishes combines ground beef, thinOlenrting favors MEAT LOAF WITH DUMPLINGS l'i cups bread crumbs U teaspoon oregano Break up tomatoes and reserve i cup. Combine remaining ingre deints except oregano and m i x This Main Dish Can If you like main dishes you can prepare in a hurry, try this one. "Last Minute Macaroni Bake" is an agreeable combination of fresh slices tomatoes, canned macaroni and cheese, and that popular new seasoning, instant minced onion. Busy cooks like this handy, moisture-free onion because it elimin ates the chore of chopping and peeling raw onion. Serve the cas serole bubbling hot with a crisp, green salad, toasted French bread and hot coffee. Last Minuto Macaroni Boko 2 (15' ounce) cans macaroni and cheese i teaspoon salt ' teaspoon dry mustard 1 teaspoon Worcestershire sauce 2 tablespoons instant minced onion or, 1-3 cup finely chop ped raw onion 2 medium tomatoes Barbecued Spoonburgtrs Yield: 4 servings 1 pound ground beef Vi cup chopped onion 1 teaspoon salt Sauco cup chopped onion 1''4 cups cooked tomatoes li cup tomato paste 2 tablespoons vinegar 4 teaspoon oregano 2 tablespoons brown sugar M teaspoon Worcestershire sauce la teaspoon steak sauco ij teaspoon salt 3 drops Tabasco sauco Combine all ingredients for sauce in a saucepan. Simmer for 1 hour. Pan-fry ground beef and onion un til lightly brown. Pour off drip pings. Add salt. Combine meat mixture with sauce. Cook over low heat for hour. To serve, spoon generous portions into split ham burger buns. DRESSY MEAT BALLS As Homemakers' to' slices of pulaloes, corn, and lima ily meal Skillitnes featuring ground; i l--f also are a popular family and: , company choice. Spanish Kicei combined with ground beef and: part of vour'iesiy i mil con i. arne wun pieniy ? nf U-cf make hearty family mea s. serve for A coiffnanv buffet xud-1 per. A really easy skillet recipe is bat liecued "spiMinbiifgers." Just 1 ' 0 IT IMiriTt HI III I , 1 ' ,"' f"mu,.i iiimiii There s nothing dull about this Heg.nt mealball dish either. The. a$ real atnod Loaf Special thoroughly. Place in a well-greased loaf pan; spread reserve tomatoes on top; sprinkle with oregano. bake in a 350 degree F. oven I hour and 15 minutes. J servings. Be Prepared Quick 4 cup dry bread crumbs 1 tablespoon melted butter Combine first five ingredients. Turn into small casserole. Ar range thinly sliced tomatoes over top. Mix crumbs with butter and sprinkle over tomatoes. Bake in moderate oven (350 degrees F.) about 30 minutes. Makes S servings. This Quick Dish Is Easy To Fix Civo yourself a vacation from cooking and serve this "Broiled t ruit and Meat Quickie." Slices of canned corned beef are dipped in egg and crumbs, and baked. Tasty canned cling peach halves, lightly spiced, are an excellent go-along in the oven with the corned beef. Add finger relishes, and that's about all you need. Broiled Fruit and Moat Quickie 1 (12-ounce) can corned beet 1 egg Fine dry bread crumbs 3 to 8 canned cling peach halves 1 teaspoon lemon juice Cinnamon Cut corned beef Into 8 slices. Beat egg lightly. Dip beef slices in egg. then in crumbs. Place in shallow greased pan. Drain peach es thoroughly. Sprinkle with lemon juice and cinnamon. Place in pan with meat. Broil until coating on meat is browned, turning slices once, and peaches are heated and lightly browned. Serve at once. Serves 3. Sure-Fire Hit Hot garlic or chili ripo olives make a sure-fire cocktail hit. Simply heat olives in their own liquor with chili powder or garlic Serve the olives not from a chaf ing dish, or drain them and serva on an hors d'oeuvre tray. Best Friend ness, and it's easy to make, too. Drossy Moat Balls Yield: 4 servings 1 pound ground beef 1 teaspoon salt 2 tablespoons shortening 1 medium onion, thinly sliced 2 medium tomatoes, thinly sliced 2 cups canned or cooked lima beans 1 green pepper, sliced in thin strip 1 tablespoon catsup Combine ground beef anil salt. rorm meat mio one men oans ana nrown.ln shorlpninff in a uri'a killet. Add onion and tomatoes. Drain liquid from lima beans. Com- bine and cook 14 minutes IT - 1 medium heat. - (si o 00Q 0 o o o O OO O 0 o o O o o f O - . f J o O 0 f- ID Go O O O0 o 0 O O O o o C3 a 0 f. '
