FOOD SECTION
Reuben meatloaf for festive fare
Eat and Grow Younger
Honey natural sweet
Meat loaf can be festive and fancy
enough to grace a silver platter and
It’s an economical way to serve eight
to ten p eo p le in sty le . As an ex
a m p le , these tw o g reat new meat
loaf recipes are both appropriate for
entertaining and both have the excit
ing taste o f in te rn a tio n a l cooking.
Flavor and moistness are consistent
because canned condensed soup is
an ingredient and a base for sauce.
The Reuben Meal L o a f is a varia
tion on a classic. It combines to m
ato bisque soup w ith g ro un d beef
and a can o f corned beef. The loaf is
layered with sauerkraut, Swiss cheese
by L elord Kordet
Please don't gel the idea that I am
against all sweets in your Eat-and-
Grow-Younger diet. I enjoy a sweet
as much as you. But I try to confine
these sweet sprees to a type o f car
bohydrate that will make a definite
co n trib u tio n to my daily quota o f
vitam ins and m inerals— that is, to
confections and desserts made with
pure honey.
Perhaps yo u 've never been told
that honey is the only animal carbo
hydrate available to us as a sweet;
that it is the only predigested sugar
in n atu re, being 99 percent p re d i
gested when it reaches your table.
A lth ou gh the dextrose o f levulose
(sometimes called "grape sugar" or
" b lo o d s u g a r" ) in honey is the
sweetest o f all sugars, it is also the
mildest, the easiest to digest and the
best source o f quick, lasting energy.
H oney is one o f the fews sweets
that posses natural laxative proper
ties. It is also one o f the quickest
stim ulants know n. M o re over, the
use o f honey in the diet as a sweet
ener does not result in the heavy
production o f body fat that follows
use o f 100 percent c a rb o h y d ra te ,
no-vitamin, no-mineral white sugar.
Honey has a high vitam in C con
ten t. T h e d a rk e r the hon ey, the
more nutrition it contains.
and caraway seed and rolled up like
a je lly ro ll, and baked fo r 30 m in
utes. The remaining tom ato soup is
spiked w ith
horserad ish and
spooned over the loaf which is then
topped w ith slices o f Swiss cheese
and popped back in to the oven. A
sophisticated entree fo r dinner-for-
ten may be made fro m tw o pounds
o f g ro un d b e e f tra n s fo rm e d in to
B est-Ever M e a t L o a f. T h e ground
beef is mixed with condensed cream
o f m u sh ro o m soup, d ry bread
crum bs, an egg, shredded c a rro t,
chopped o n io n and seasonings,
baked to savory goodness fo r one
h ou r and 15 m inutes and served
w ith a sauce prepared fro m the re
m a in in g m u sh ro o m soup d ilu te d
with drippings and water. T ry these
o u t-o f-th e -o rd in ary meat loaves—
for style w ithout extravagance. En
joy!
R EU BEN MEA T L O A F
1 can ( I I oz.) Condensed Tom ato
Bisque Soup
I pound ground beef
1 can (12 oz.) corned beef, finely
chopped
216 cups soft bread crumbs
2 eggs, slightly beaten
2 tablespoons chopped parsley
1 large clove garlic, minced
1 can (about 8 oz.) sauerkraut, well
drained and finely chopped
16 cup shredded Swiss cheese
16 teaspoon caraway seed
2 teaspoons prepared horseradish
2 sliced (about 2 oz.) Swiss cheese,
cut in 8 triangles.
M ix th o ro u g h ly , V» cup soup,
gro un d b e e f, co rn ed b e e f, bread
crumbs, eggs, parsley and garlic. On
waxed p ap er, pat m at f i r m l y in to
rectangle (15 x 10*). In small bowl,
co m b ine s a u e rk ra u t, shredded
cheese and caraway seed; press into
meat to within I-inch o f edges. W ith
aid o f waxed paper, roll meat tightly
je lly ro ll fashio n, starting at short
edge. Seal seam and ends. Place in
2 -q u a rt sh a llo w
b akin g dish
( 1 2 x 8 x 2 * ) . Bake at 35O°F. fo r 30
minutes. C o m b ine rem aining soup
and horseradish. Spoon over loaf:
b ake 15 m in utes m o re . A rra n g e
cheese slices over top o f loaf, over
la p p in g s lig h tly . Bake I m in u te
more or u n til cheese Just begins to
melt. Makes 8 to 10 servings.
B E S T -E V E R M E A T L O A F
I can (I0 W o z.) Condensed Cream
o f M ushroom Soup
2 pounds ground beef
16 cup fine dry bread crumbs
I egg, slightly beaten
16 cup shredded carrot
W cup finely chopped onion
16 teaspoon salt
'6 teaspoon pepper
‘6 teaspoon thyme leaves, crushed
16 cup water
M ix th o ro u g h ly 16 cup soup,
b eef, bread cru m b s , egg, c a rro t,
o n io n , sa lt, pepper and th ym e.
Shape firm ly into loaf; place in shal
low baking pan. Bake at 3 7 J *F . tor
I hour and 15 minutes or until done.
In saucepan, blend remaining soup,
water and 2 tablespoons drippings.
H eat; stir occasionally. Serve w ith
the meat lo a f. M akes 8 to 10 serv
ings.
BARBECUED M EA T L O A F
16 cup Barbecue Sauce
1 cup tomato juice
2 eggs
3 cups o f soft bread crumbs
Chocolate-dipped
cookies easy
2 cups unsifted all-purpose flour
16 teaspoon salt
16 teaspoon double-acting baking
powder
I medium onion, finely chopped
W cup finely chopped parsley
I tablespoon salt
16 teaspoon pepper
16 teaspoon dried leaf thyme
3 pounds ground beef
M ix Barbecue Sauce, to m a to
juice and eggs in large bow l; until
blended. M ix in bread crum bs,
o n io n , p arsley, sa lt, pepper and
thyme. Add ground beef; mix well.
Form into a loaf in a shallow baking
pan. I f glaze is desired, brush with
a d d itio n a l Barbecue Sauce. Bake
Sauce tor glaze. Yield; 12 servings.
N o te: Recipe may be halved and
baked I hour and 10 minutes for 6
servings.
S P IC E D F R U IT M E D L E Y
I can (29 oz.) cling peach halves
I can (20 oz.) pineapple slices in
syrup, cut in half
I cinnamon stick or 16 teaspoon
ground cinnamon
I teaspoon whole cloves or 16
teaspoon ground cloves
16 cup Unsulphured Molasses
16 cup vinegar
6 maraschino cherries cut in
quarters
D ra in syrup fro m peaches and
pineapple in to saucepan. A dd cin
namon and cloves. Bring syrup to a
boil; boil rapidly until reduced to 16
cup. A d d molasses and vin eg ar;
simmer 5 minutes. Pour over fru it.
C ool. Flavor improves on standing.
Yield: I quart.
Vitamins In bonoy
Most honeys can also supply your
diet w ith th iam ine and rib o b lavtn
(along with other B-vitamins) and a
good pro po rtio n o f food minerals,
plus some horm ones and a few
am ino acids (protein) together with
disastase and enzymes to help diges
tion.
Can the same be said o f refined,
white sugar? Indeed n ot! Y o u get
nothing but pure starch when you
buy white sugar— and your problem
is how to cut down on staiches, not
increase them.
As a suprem e c o n d itio n e r fo r
strenuous activity, honey was appre
ciated in ancient times. The unparal
leled athletes o f ancient Greece
trained for their Olympic games on
honey. T o d ay m o u ntain clim bers
and lon g -distance sw im m ers use
large am ou n ts o f honey in th eir
training diets.
There is an easily proved, wholly
s c ie n tific reason w hy honey is a
w onderful food to build quick en
ergy in run-down bodies, to prom pt
ly stimulate fatigued bodies back to
normal, and to feed weakened heart
muscles.
Honey contains as its prime ingre
dient the sugar dextrose— which is
readily converted in the body to gly
cogen— the only form sugar can be
stored in the body fo r ready use
when energy is needed, (m ain stor
age places are the liver, gland cells
and muscles).
Every bite o f c a rb o h y d rate you
eat (flo u r, bread, cake, spaghetti,
rice, white sugar, candy, chocolate)
must first be broken down to dex
trose— a long and intricate process.
You have heard the expression
" b lo o d and sugar le v e l" m any
times. W hat it means is that a cer
ta in am ou n t o f glycogen must be
present in your bloodstream at all
times; otherwise your body efficien
cy grows less and less. In case o f a
severly decreaased blood sugar level
(in s u lin shock, b ro ug h t on by an
overdose o f the diabetes treatment,
is one in s tan ce ), the b rain slows
down so completely that the person
goes into a coma.
In a much milder form, a lowered
blood sugar level causes you to seek
a between-meals snack when you be
gin feeling brain-and-body tired.
{Please turn to page H column I )
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habits a n d teach you
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I cup butter or margarine
W cup sugar
I eg«
I teaspoon vanilla
4 squares semi-sweet chocolate,
melted
M ix flo u r w ith salt and bakin g
p ow d er. C ream b u tte r. G ra d u a lly
beat in sugar and continue beating
until light and flu ffy . A dd egg and
v a n illa ; beat w e ll. G ra d u a lly add
flo u r m ix tu re , b eatin g w ell a fte r
each ad d itio n . R o ll l/8 -in c h thick
on lig h tly flou red board. C u t w ith
co o kie cu tters and place on u n
greased baking sheets. Bake at 375*
for 10 to 12 minutes. Cool on racks.
D ip p o rtio n s o f each co o kie in to
m elted ch o co la te. D e c o ra te w ith
fro stin g and colored sprinkles, as
desired. Makes about 316 dozen.
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