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 )
CONTROL
YOUR
CRAVINGS
W e ll show you how to
g e l rid o l h a d eating
habits a n d teach you
g o o d e a tin g habits that
can b e c o m e se co n d
nature to you
You tl learn every
thing you n e e d to know
to lose p o u n d s a n d
keep them o il
JOIN WEIGHT
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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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F e b ru a ry I : It a lia n sp ag h etti,
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F e b ru a ry 2: W ie n e r w ra p , hash
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F eb ru ary 3: O ven fried chicken,
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w /d ip , fruit bar. m ilk.
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tuce, tomato, pickle, tater triangles,
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