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
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. . . 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
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