For All The Fancy Foods, Meat is Wonderful
Statesman, Salem, Ore., FrL, July 26, '57 (Sec II121
The tast of charcoal will enhance the flavor of thick broiled
chopt, as pictured here. They may be oven-broiled too, of
course, but indoors or out, serve them medium or well
Steaks, Chops, Roasts
Still Tops For Most
By MAXIME BIREM
8latcsaua Weasaa's Editor
This might be the snswer lo a food reader s h unhand s
praver. if ou follow mr Occasionally. though nni as often a
in years gone b . someone ask lor more fwd stone s cn just
C7 -y . The answer is that we wouldn't star lon
F(.jjBV.l thls bul"nru '' ' f'"''d ",("l Paifrs
L . "" & weekly, oo how to cook ttrsks, roasts and
.3 ChOPS
Wa food editors, too. aj-e for ever talkm
about economy meats, stews, mixtures, rsg
ouu. and other mam dishes that make good
copy. But this time we are featuring juat plain
meat.
Of raws wall have U fir the aMii
garnish, aad partaer, aad a taaee, ar there
anaaldnt W rnaik asaterial far a Starr." tot
it fa last nsd Uia ateat aad we're f lad af it
' aeea
done and of course, piping hot Here tht (Chops are 1 to -2
irxhes thick Though some folks advise a sauce for chops,
the rich meat flavor stands on its own merits.
Nothing could ba mora appealing than a standing rib roast, cooked lo its juiciest bast and
served with a scalding hot browned potato. Mar we've added a green vegetable and a
garnish as gilding for the lily.
Iced Drinks Have Tea for Basic Flavor
There's nothing more refreshing, I water to a full rolling boil la a glasses
with a pronuae of relief from the ! saucepan. Remove from heat. , wedges.
Garnish with
Makes about 4
sweltering heat thaa iced tea
glistening c 1 d and glittering
through the transparent wails of
Immediately add t tablespoons
tea. Brew W minutea. SUr
strain lnte spiced syrup. Pour
a frosty glass pitcher. Just plain over ice rune us tail g lanes
iced tea is always welcome at the j Serve with lemoa wedge and stick
table or between meals because of 'of cinnamon in each glass. Sen es
all summertime beverages, iced 4.
lemon
servings
j
taw saca
Take far Instance, park (teas. The
a Blaadiafcaeata,
thoagh uer eaa be five eerder at nee aad a lew weage
f teasate far garnish. And aha Uka veil te a baked r bra wa
rd petal.
Broiling a steak is actually a simple matter, but It must ba
done just right. Simply brown on both sides, putting meat under
a pre heated broiler and turning with tongs so as not to pierce
the meat. Test for Honenesa by making a slit rloae to the bone
and noting color. The meat should be put 2 to 4 Inches from
the source of heat It takes about S minutea for rare and 7 to
I minutea for well done steak that is one inch in thickness
Plinked SUiks
Serve your broiled steaks with seasoned butter or steak
sauce
A planked sleak is tope in good looks and flavor A special
hardwood plak is needed The steak Is usually broiled in the
broiling oven first, then arranged on the heated plank, with
hot vegetables, whipped potstoen snd perhaps some fruit
Spread steak with butler, npnnkle with chopped chives put
under broiled lo melt butter and brown potatoes
Pan broiling is best (or meatu not too thick, aa thev will
cook through when browned A rlub. porterhouse, or T bone
ateak l4 inch thick will pan broil in about 10 minutes on each
aide for medium done Heat the heavy skillet first, brush lightly
with fat or nib a piece of the heef fat over pan. lo keep meat
from sticking Turn when brown on the bottom
.easts are top, aad beef r Is aae ef the beat De year
reeetlag at a lew tetaaeratare (125) la aa aacevere pa a aad
add aw llama" u a meal theraaomeler if peaeible, fee aaer
aare ef aerfertiea. and reek to HI arfreet far rare. It de
grees. aedl. aad IT degrees, well dene. Or reek far !
U 14 bears far a 4 pea ad reest. er !' la 14 fer aa tpeaad
reast.
And Ciops
Broiled chops with baked potaloet will hit the pol anv
day in the year Lamb lend itelf etpenallv well to charcoal
broiling perhaps became it ha been an aseold favorite
among the nomadic sheepherderi of middle Europe, who apit
led their lamb over the rampfire
Proil rhops I to 2 inches thick Remove the fell or thin
eovenrg or the fat leh the fat and broil medium or well
done A 1 inch ahoulder or loin chop ihould take about 8 to 7
minutes on each aide
Sene lamb with mint or currant jelly netted in the drip
pings or a lemon butter topping
rf course the possibilities of wonderful meat are limitless,
so don t forget them in your tesl to try resdv made dihe
Walkie Talkie Salad For Hike
One for the Junior mit a tween each slice Peanut butter.
..ikie-tatkie aalad Thu is In be pim.etito rheese spread and cot-
eaten na Hie hike Take a large
pnlnhed apple and rarefuly re
move the core Do not break the
fnnt Slice the app'e croie in
to 4 equal-sited slices Alternate
It spread ane ef the fodowiag be
tage cheee mued with an equal
amount of mayonnaise Hut ark
apple In the renter stand I nr I
carrot slukK. aod t'irk in a lew
raisins Wrap apple in waied
paper or foil
All tho Flavor of Finest
French Dressing without
tho Fattening Ca tones
V
1
av at V Fr-"C j I
i 1 lo, S.x mt anet leu Tame m - I
IV- JJ anaat roa'4 e aeaa a wvfaiaiaasl I
V i C0 Praarsiefia el araowi. 1 I
m
Tiny Pastries
Danish Recipe
For Americans
Danish pastry and good hot
coffee there's a pair that is popu
lar with Hist about everybody.
everywhere. When you make your P1" " rv
Season Loaf
With Herbs
A lamb loaf, seasoned with
herbs, makes a good surruner dish
first to be served not, then cold
You may have your own favorite
herbe to substitute
HEKBED LAMB LOAF
I eggs, unbeaten
l' pounds ground lamb
' pound ground pork
1 cup rolled oats 'quirk or
old-fashioned, uncooked'
cup chicken bouillon made
by dissolving 1 bouillon cube
into S cup boiling water)
v cup minced onloa
1H teaspoon aak
v teaspoon pepper
v teaspoon sweet basil
Vi teaapooa eregaae
With fork, beat aft aligTKry
Lightly mix In the meat, then
rolled eala aad raniaiaaag lntnaaV
enta Combine lightly but well
illeat wiO ba juiclar and more
tender If yon handle It at little
as-poasible . ..
In bowl snap meat into aa oval
loaf Transfer to shallow baUraf
dish or beat -proof platter and
smooth into a shapely rectangular
shaped loaf. Place slice of lemon
brushed with melted butter oa to
of the loaf
Bake for 1 hour ia Ut degree
oven Serve from baking dish or
heat proof platter, spooning off the
excess juices to make into a gravy
if desired Or sooon some of the
juices over the loaf
P S If you prrfer a soft, moist
exterior, bake lamb loaf as di
rected in a t x5 xJ '
in a l'i quart ring
hiicea from pan after baking I n- one half to three-quarters cup ad
mold meat loaf onto rake rack j ditional flour enough to make
Then place, right side up. oa dough easy to handle Roll Into
heated platter If ring mold is 1 rectangle a quarter inch thick
used fill the center with hot but-1 Dot center with half cup rweet
tared ar creamed vegetables , butter and fold over one end of
tea holds up its promise to quench
your thirst and cool you off.
But iced tea can also be the
base of many other summer
drinks such as mixed fruit drinks
and punches to serve between
meals, with meals er for large
groups far special occasion parties.
Her ar several that will com
In handy. The yield vanes in each
recipe and should be selected
to suit the number of peopie'you
own Danish pastries, you II ftnd
that they are one of the most
creative most fun bits of hotiie
baking you've ever tried. For one
thing, home made pastries ran he
made two-bite size, dainty and at
tractive for serving to guests whe
coma to your house for coffee.
Here Is an excellent, easy recipe
which will produce a delicious re
sult and give you plenty of chance
to show your artistic ability. The
recipe makes a great many liny
pastries, enough lot a (airty size
able party. Juat ba aura yon have
plenty of your best hot coffee aa
hand to serve VU these luacioua
Unacto. - '
LITTLE DANISH PAJT)UES
K tup sugar
4 UbVeapaoM buttar
1 teaspoon asU
1 cup scalded milk
1 pkg. active dry yeast
1 egg. well-beaten
1 teaspoon vanilla
14 cups sifted enriched
flour about)
1 cup sweet 1 sot salt butter
Combine sugar, 4 tablespoons
butter, salt and hot milk Stir until
butter melts and cool to lukewarm.
Dissolve yeast as directed on
package and add with egg, va
nilla and 1 cups flour Beat until
smooth Cover, let rise In warm
loaf pan or place until doubled in bulk Turn
mold Pour nut .on floured board; knead in
FROSTY SPICF.D TF.A
" cup cold water
li cup sugar
Dash of salt
li teaspoon whole clmry
4 i-lnch cinnamon sticks
Dash 'of nutmeg
4 cups boiling water
I tablespoons tea
I lemon wedge
lc cubes
To make syrup, com bin and
simmer water, aufar. salt and
apices over law neat far X min
utes. Strain and set aside. To
make tea base, bring 4 cups
e
dough ta cover butter. Dot top of
ibid witk remaining sweet butter
aad fold ether end of dough ever
butter. Press edges together. Give
dough a quarter turn., pat with
rolling pin and- roll as linn as
posaible. Fold each end to center,
pat and fold te make 4 Layers
Turn quarter way around, pat.
roll, and fold 1 more times. Cover
and let rise 20 minutes Cut dough
in thirds Roll one third into rec
tangle 11 x 4 inches. Cut into M
strips, 4 Inches long and one-third
inch wide. Shape strips into Figure
Eights, snails and rings. Bake at
175 degrees about IS minutes Cool
and decorate as desired. Repeat
twice with remaining dough, or
make Into 1 small coffee rings
Bake rings at 17 degrees li to 30
minutea.
VERMONT ICED TEA
2 cup boiling water
1 tablespoons tea
2 cups cold water
2 tablespoons maple-blended
syrup
Lemoa wedge
To make tea base, bring 2 cup
water ta a full rolling boil in a
saucepan. Remove from heat,
immediately add S tablespoons
tea. Brew 1-5 minute. Star and
strain into pitcher holding 2 cupa
cold water Add maple-blended
syrup Pour over ice cubes in tall
BEEF-SLAW SANDWICH
A sandwich within a sandwich,
this beef-slaw sandwich. Be
tween slices of enriched bread is
a "meat" sandwich 1 slices of
cold roast beef bold a serving of
your favorite cabbage slaw. Butter
slices of enriched bread. On half
the buttered bread, place a alice
of roast beef, cover with cabbage
slaw, a second rut at beef and top
with a bread slice
LCTD TEA HOLLYWOOD STYLE
2 cups boiling water
1 tablespoons tea
2 cups cold water
i cup lime , juice
2 teaspoons maraschino cherry
juice
Sugar to taste
Bring 2 cups of water to a full
roiling boil in a saucepan. Re
move from heat. Immediately add
tea. Brew 15 minutes. Stir and
strain una pitcher holding 1 cup
cold water. Just before aerving,
add lime aad cherry juice and
sugar to taste. Pour aver ice cubes
ia tall glasses.
FRITT TEA PUNCH
2 cup boiling water
1 tablespoon tea
I ran grapefruit juice
1 can pineapple juice
'j cup sugar
1 quart gingerale
1 lemon, thinly sliced
Bring water lo full rolling boil
ia saucepan. Remove from heat.
Immediately add tea. Brew 4
minutes. Stir and strain into con
tainer holding remaining ingredi
ents, except gingerale and lemoa
slices. Chill. Just before aerving.
add gingerale. Pour over ice cube
ia tall glasses. Garnish with lemon
slices. Make servings.
; s ' ' Vaawsi
The average American thinks of a steak whan "delicious
maal" is mantionajrj. And who could blama him when he)'
dreaming of on Ilka this, planked to order and servad
with broiled tomato and frash mushrooms and a tossad
salad. There's a trick to just right broiling a steak, but tha
result is rewarding.
BOTH UDEI
When broiling frankfurters, place
thorn several inches from high
heat aad allow about four minutea
for each side.
NO FAT
Making a milk shake for that
weight-watcher, use aoofat dry
milk solids and flavor with vanilla
extract ar nutmeg.
Yew.stost Buy I
Spmltwls GranufatocJ
Sugar... In th
xtra thrifty 2, 5,
10 and 25 pound bags I
I
9
WtdlfMB aTf
KNOW MEAT
Veal is th flesh from Immature
beef animals or calve
To Celebrate its 93rd Anniversary -Chase 4 Sanborn puts
More in this jar for yoa!
Y "''. x ' J if f
4
j . -v. . aaMBsaMBBk fc.. i. n aawaaaw W sT
Coupon intfde large jar SAVK 25'
on next purchase of large size jar
Now' Buy a Urge 6-o )ar of Irastant Chaae A
Sen bom . . . aav 2M on next large jar. You get
burlgot break . . . five youraelf Flavor rVank'
Give yourself a
INSTANT CHAII SANBORN the full bodcJ coH
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aw k C
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U K; : 7 C
...and be sure its White Star tuna
the one with the delicate flaor!
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