ersati e Meats Often Ve.ka in
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Statesman, Salem, Ore., Fri., Feb. 10, 1956 (Sec. Ill) 1
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Three - times
Retains Its
By MAXIXE BUREN
Statesman Woman's Editor
Though meat hasn't made the headlines in these pages for
some time, it certainly isn't because we don't believe in its worth.
Meat is a three-times-a-day food in many households, even in these .
eating in such a dish as pictured
saffron rice. . .
- LIVER AND SAFFRON RICE
1 pound sliced beef liver 1 beef bouillon cube
1 cup rice, washed 1 teaspoon salt
Vk cups boiling water teaspoon powdered saffron
Place rice in a Vh quart casserole rubbed with shortening.
Combine water, bouillon cube, salt and saffron. Pour over the
rice. Lay slices of liver on rice. Bake in a covered casserole
in a hot oven. 400 for about 20 minutes or until liver is fork
tender. Fluff rice lightly with a fork. Serve immediately. Varia
tion: A tomato sauce may be served with this casserole.
Then we have the stews, goulashes and ragouts lovely dishes
to serve on any occasion. Good for the family because they use
the less expensive meat cuts; good for the no-servant hostess be
cause they can be prepared ahead and are even better for standing
awhile Here we will feature veal in one of these versatile dishes.
Ragout de Veau calls for browning the meat cubes in bacon
drippings. Water is added and the veal cooks slowly to delicate
tenderness. Just before serving, browned onions and commercially
soured cream are stirred into the dish and it is heated briefly to
-blend flavors. This dish which is such a masterful combination
of flavors may be served with cooked noodles or spaghetti, a crisp
salad and a fresh fruit dessert.
RAGOUT
2 pounds boneless veal, cut
in IVt inch cubes
2 slices bacon
1 large onioix sliced
3 green onions, chopped
3 tablespoons butter or
' margarine
cream
Parsley or chives, chopped
Cut bacon into 1-inch pieces. Stir and cook in heavy skillet
until lightly cooked but not brown. Add onions and butter. Stir
nd cook until onions are partially cooked but not brown. Remove
onion from skillet and set aside. Leave as much fat in the skillet
as possible. Dip veal into flour mixed with salt, pepper and
oregano. Add to skillet and brown veal on all. sides. Add water, .
Cover and simmer about 1 hour. Do not burn. When veal is
fork-tender, push to one side of pan. Stir onion and sour cream
Into drippings. Stir all together. Cover and heat IS minutes more
to blend flavors. Serve sauce and meat garnished with chopped
parsley or chives. Serves 6.
Say "Sirloin"
For Elegance
In Meat Fare
For a really special meal, tender,
Juicy sirloin steak is most every
body's choice. This time of year
top quality beef becomes more
plentiful so you can take advan
tage of good supplies and serve
it more frequently.
Top quality beef steak is
wonderfully easy to serve, but you
do want to prepare it correctly
Broiling is the cookery method
which best develops the flavor and
retains the tenderness of a fine
aged steak. Simply broil the steak
until one side is brown, season,
turn, and broil the other side and
season. (
Unless you're a "pro" at the
broiler, you'll probably want to
follow a good broiling schedule.
You then can vary the schedule
to suit, your own broiler as you
gain experience. A good rule of
thumb is that a thick steak, to be
well browned outside and juicy
rare inside, should be broiled -J
inches below the heat source.
However, if you want the steak
well done, you should lower the
broiler pan or lessen the heat so
the steak will cook through with
out burning.
There are a variety of season
ing! that enhance rather than
-cover the wonderful meat flavor.
One is seasoned butter. Simply
whip the butter, add chopped pars
ley or chives, and spread over the
hot broiled steak.
Another idea is to brush the
steak with salad oil that has been
flavored gently with garlic, before
broiling. Roquefort or Blue cheese
spread lightly on top of the broiled
steak gives a flavor combination
treasured by many.
DEVILED SIRLOIN STEAK
1 sirloin steak inch thick)
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2)
The Different
'Hot Cereal!
MOMNOUIISHINOI
WHIAT1HI COOKS INSTANTLY I
Now better than ever! Made with famous Idaho Baart
Wheat Gives you all the B-vitamins, plus protein
and iron! For rich flavor, whole wheat nourishment,
irutant cooking, look for the new red and whitt
package at your grocery store today!
- day Food
Popularity
days of carefully planned meals. In fact it has
come into prominence quite a bit as a lifesaver
to the strenuous dieter. Meats go on many re
ducing diets to the exclusion of some other foods
which neither satisfy nor fatten.
Meat casseroles are always in fashion,
either for family dishes, informal buffet or
"take with" meals. Liver is a meat practical
for such dishes, though often THWely served
fried, it lends itself wen to longer cooking.
Beef liver is less expensive and more often
seen in the market than calf's, it is excellent
on this page. Here it goes with
DE VEAU
2 tablespoons flour
1V4 teaspoons salt .
Vt teaspoon pepper
ft teaspoon oregano
cup water
1 cup commercially soured
about 1 pounds
cup butter or margarine
1 teaspoon chili powder
1 teaspoon garlic salt
1 tablespoon paprika
2 teaspoons salt
Pan-broil sirloin steak until well
browned, approximately 1 min
utes. on each side. Blend together
butter, chili powder, garlic salt,
paprika and salt. Spread over
steak. Coyer and heat S minutes.
Uncover. Spoon sauce over steak.
Serve hot to I persons.
BEEF 8TROGANOFF
Yk pounds sirloin steak,
cut in Vi-inch strips
y cup flour
1 teaspoon salt
2 small onions, chopped fine
pound mushrooms cut in
pieces '
1 clove garlic
3 tablespoons fat
2 tablespoons flour
1 cup beef bouillon (canned) -shire
sauce
, 1 cup sour cream
Roll steak in flour and salt
Pan-fry onions, mushrooms, and
garlic in fat for S minutes. Add
beef apOrown evenly. Then re
move 4t, onions and mushrooms
frafc-pdn. Combine flour with
orippings, in me pan. nou reunion
and Worcestershire sauce. Cook
until thickened. Add sour cream
and heat slowly until gravy sim
mers. Add beef and vegetables
and heat for a few minutes,
Serves 4 to I.
SOUP PAIR
Try this- soup combination,
canned whole kernel corn added
to condensed cream of mush'
room soup. Dilute the soup ac
cording to the directions on the
can, using any corn liquid as part
Of the entire amount of liquid
added. .
QUICK SUPPER
: Slices of precooked ham broiled
with canned sweet potato halves
and pineapple rings.
1 '
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;
Liver becomes an attractive and well-flavored casserole dish when served this way
with saffron rice. The rice is cooked in bouillon, and then meat is added and baked until
done. Goes well with a crisp green salad. .
Hot Puddings
Desserts for
Winter Meals
From the time the legendary
Georgie Porgie of pudding and pie
fame puddings have held hidden
treasures of fruit. Puddings, par
ticularly bread puddings, can be
simple or rich as you like. Made
with fruit, they become desserts
of distinction.
Bread puddings will be welcome
to all for midwinter meals and
will be a welcome, item on bud
gets at this time, also, for they
are a thrifty food.'
FRUIT COCKTAIL BREAD
PUDDING
cup soft butter or margarine
cup sugar
lVt quarts soft H-inch bread
cubes
3 cups or 1 (No. 2Hcan well
drained fruit cocktail
2 tablespoons sliced maraschino
cherries
Cream butter and sugar to
gether. Add soft bread cubes, fruit
cocktail and cherries. Toss to
gether with forks in order to mix
ingredients. Bake In an ungreased
(9-inch) square 'pan in a moder
ate oven (350 deg.) for 45 min
utes. Cut into I servings and serve
with Fruity Lemon Sauce. Yield:
I servings. .
FRUITY LEMON SAUCE
IV4 cups fruit cocktail syrup
cup sugar
Mi teaspoon salt
IK tablespoons cornstarch
3 tablespoons butter or 1
margarine
2 tablespoons lemon juice
Combine fruit syrup, sugar, salt,
cornstarch and butter. Stir until
well blended. Bring to a boil and
thicken over direct heat, ith-rinff
constantly. Add lemon juice. Serve
hot with fruit, bread puddings,
Yield: 1 cups Fruity Lemon
Sauce.
LEMON PRUNE PUDDING
1 package lemdn pudding
cup sugar
Vt teaspoon salt
V cup lemon juice
2 egg yolks
IK cups water
3 cups soft bread crumbs
lMi cups chopped, cooked prune
pulp (about 4 pound, dry)
4 cup chopped nuts
2 egg whites
2 tablespoons sugar
1 tablespoon grated lemon
rind
Combine lemon pudding, sugar
and salt in a (2-quart) .saucepan.
Add lemon juice and egg yolks
and be: ' until smooth. Add water
and cook until thick, stirring con
stantly. Fold bread crumbs into
pudding and pour mixture into a
V v
greased (Hi-quart) casserole.
Combine prune pulp and nuts and
spread over the top of the pud
ding. Beat egg whites until foamy,
but not stiff. Add sugar gradual
ly, beating after each addition.
Continue beating until mixture is
shiny and holds stiff peaks. Fold
in lemon rind. Spread lemon mer
ingue over top of pudding. Bake
in a moderate oven (350 deg.)
for IS minutes or until meringue
is golden brown.
APRICOT-HONEY PUDDING
1 quart toasted, ft-inch
bread cubes
V4 teaspoon salt
teaspoon mace
teaspoon cinnamon
cup melted butter or
margarine
14 cups cooked apricots
cup honey
M cup apricot juice
1 tablespoon lemon juice
Place toasted-bread cubes in a
(lK-quart) baking dish. Combine
salt, mace and cinnamon and
sprinkle over toasted bread cubes.
Pour melted butter over toasted
bread cubes and spices. Remove
bait the buttered, spiced bread
cubes from baking dish. Alternate
2 layers, each, of spiced bread
cubes and apricots. Combine
honey, apricot juice and lemon
juice and pour over bread cubes
and apricots. Bake in a moderate
oven (350 deg.) for 30 minutes.
xieiu: servings.
Mushrooms, Eggs
Fill Sandwiches
Perfect to enjoy as a fireside
snack or after an evening , of
bridge Combine a 3-ounce
package cream cheese, 1 unbeaten
egg yolk, V4 cup chopped mush
rooms, 1 tablespoon soft butter or
margarine and 1 teaspoon Worces
tershire sauce. Toast S slices of
bread on one side. Spread mush
room egg mixture on untoasted
side of bread, using 2 tablespoons
of mixture on each slice. Place
on cookie sheet and broil under
medium heat for 5 minutes.
FOR BREAKFAST
Cook sausage cakes, browning
both sides, then place in separate
baking dishes or ramekins. Break
an egg on each sausage cake and
bake in a moderate (350 degrees
oven until the egg Is set.
CniLLY
A big help if you're trying to
remove a little spilled candle
wax from a table top is to hold
an Ice cube on the wax for a
few seconds but wipe up melt
ed ice immediately so there won't
be any water spots.
your family needs
the energy and
food value of
OREGON
POTATOES
Oregon R'lHft Potatoes give
yon a tremendous food
bargain in ainerali, vitamin
and energy. They're truly you
bed food buy I Your family
will like tht beirty Saw ao4
smooth tenure of these top
quality potatoes. And Oregon
RusMti cook 10 perfection no
autter how you aere themt
Start icnring your family
rVegon Xmieti at leut once
day, sow. Buy Oregon
Ku wet Potatoet neit
time you thon.
OIIOOM POTATO COMMISSION
vy
Nectar Cream
Just xi Fluff
In the dead of winter it's always
refreshing to serve a dessert with
a light springtime flavor, particu
larly so if it follows a meal of
old-fashioned beef stew. Nectar
Mint Cream is just a fluff, of
elegant flavor. You make it with
luscious apricot whole fruit nec
tar, gelatin and whipping cream
with a fleeting touch of mint
flavoring.
NECTAR MINT CREAM
1 envelope (1 tablespoon)
plain gelatine
14 cups apricot whole fruit
nectar
cup sugar
Few grains salt
2. tablespoons lemon juice
1 or 2 drops mint extract
H cup whipping cream
Soften gelatine in Vi cup nectar.
Heat remaining nectar with sugar
and salt. Remove from heat, and
dissolve softened gelatine in hot
liquid. Stir in lemon juice and fla
voring. Cool. When partially thick
ened, fold in whipped cream. Chill
thoroughly. Serves 4 to S,
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I kitchen as clean and hygienic as any housewife's. CALO
PET FOODS are cooked to the
value and appealing taite. ViUmina an araied m; nth meat
juice blend with the foodneM of carrota, healthy wheat germ
complete lormuia at nint.;
you open a can
redness of its meat have become a luscious, light foldea-browa
in cooking just as the meat you prepare for your owe
family do. No artificial ingredients are used to change this
natural, well-cooked color.
you n dog umt
Ragout of veal is one of the wonderful dishes made with meat. It's a luscious com
bination of veal, onions, sour cream and herbs, and is at its best when served on freshly
cooked noodles. . ' ' .
Veal Needs Gentle Hand When Cooking
French cooks have lauded the
delicate flavor of veal for cen
turies, featuring it in their most
elegant recipes. American home
makers, too, are adding veal to
their list of family food favorites,
as they discover the flavor and
versatility of this meat
One of the most popular ways
of serving veal is the veal cutlet
This is an Individual cut of bone
less veal steak. Veal cutlets may
be Frenched to make them extra
tender, and you can buy them
either fresh or frozen.
A Lean Meat
When preparing real, remem
ber that at is a lean meat which
has little fat marbling. Veal cut
lets should be covered with a coat
ing of flour or a cracker and egg
mixture, and then cooked slowly
in moist heat. For the liquid you
can use water or perhaps tomato
juice or a canned condensed soup
for something a bit different.
Cook the "breaded" veal cutlets
over low heat on top of the range,
or brown them and then cook them
in the oven. If you oven-cook the
cutlets, try topping each piece
perfect degree for greatest food "
-
of CALO, you will I nd the rich
1
with browned mushrooms, a slice
of bacon, or slices of tomato and
green pepper. This adds to the
attractive service and comple
ments the subtle veal flavor. You
also may use a topping of shree'ded
cheese or sliced ripe olives, if you
prefer..
This exciting veal cutlet recipe
features a tangy sauce. It's per
fect for a hearty family meal.
NIPPY VEAL CUTLETS
4 veal cutlets, cut -
1-inch thick
. 2 tablespoons fat
2 tablespoons vinegar
1 teaspoon dry mustard
2 tablespoons catsup
2 teaspoons sugar
2 teaspoons salt
2 tablespoons cooking oil
H cup water
cup fine cracker crumbs
Brown meat well in fat. Make a
sauce of vinegar, mustard, catsup,
sugar, salt, oil, and water. Pour
over meat. Sprinkle cracker
crumbs over meat. Cover. Cook
slowly on top of range or bake in
a moderate oven (350 degrees F.)
about 30 minutes or until veal Is
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fork tender. Serve Hot Yields
servings.
VSUL CUTLETS WITH ZIPPY
x ONION SAUCK
4 veal cutlets
1 cup thinly sliced onion
2 tablespons fat
1 tablespoon prepared
mustard
Vi teaspoon horseradish
1 teaspoon salt
Vi teaspoon pepper
ft tablespoons lemon juice
i cup chicken bouillon
t tablespoon cornstarch
?an-brown veal and onions In lot
f?t in a heavy skillet Add mustard,
horseradish, salt, pepper, lemoa
juice and H cup bouillon. Cover,
fimmer slowly for 30 minutes.
Combine remaining bouillon and
cornstarch. Stir into sauce. Conk
9 minutes or until thickened,
flakes 4 servings.
FOR EMERGENCY
You tan keep an unopened
canned ham in your refrigerator
for weeks, but only about one
week after It's open. Good for
emergencies!
111
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