Ptsrt I FOOD SECTION
THE CAPITAL' JOURNAL, Salem. Oregon
Thursday, September S, 1953
f . Methods for Dry Heat
i Cookery Reviewed Again
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Routing, broiling. panbroQ.
tat these are dry heat cook
ery methods used for roasts,
ateaks and lamb chops. It's
wise to frequently "brush up'
en your cooking techniques.
The most important point to
remember in meat cookery Is
' using a low temperature. In
roasting that means a 300 de
grees F. oven tor beef, veal,
smoked pork and lamb; 330
degrees 7. for fresh pork. A
roast is more juicy and ten
der, and there is actually more
meat to serve when It is cook-
' ed at a low rather than a high
temperature.
In roasting, place the meat
with the fat side up on a rack
in an open roasting pan. Do not
add liquid. If you have a roast
meat thermometer by .all
means use it to eliminate any j
guessing as to when the meat,
is done. Insert it in the largest
muscle, but not in fat or on
bone. Do not cover the meat.
Cook at the recommended low
temperature until done as reg
istered by the thermometer or
for the minutes per pound
recorded on a reliable time
table. Timing Important
Broiling is one of the simp
lest of all meat cookery meth
ods. The moderate temperature
for broiling is obtained by
placing the meat a certain dis
tance from the heat. For In
stance, a 1-inch steak should
be 2 Inches from the heat, a
2-inch steak S Inches from the
heat Timing is important in
broiling. Follow your time
table closely to have chops or
steaks cooked to the desired
degree of doneness. .
' In broiling, place the meat
on the rack and adjust the
broiler pan so that the meat is
the . right distance from the
heat Broil until brown, season,
then turn and finish cooking
on the second side, season. Sea
soning after browning is sug-
Meat Balls
Can Offer
Variations
Adventure in meat balls.
There are numerous ways of
preparing them to add Interest
to your meals. And ground
beet is an exceptionally good
buy In your market these days.
If you're in the habit of ask
ing for round steak ground,
then here's a suggestion. It has
been found that ground beef
containing 25 per cent fat pro
duces the finest meat balls
or patties. For this reason beef
stew meat Is suggested for
grinding in place of lean round
steak. In addition to having tas-
tier meat balls you're saving
money because beef stew meat
frequently retails for several
cents less than round steak.
For a variation in meat balls
mold them large or small and
cook them in a zippy barbecue
aauce. This makes a popular
barbecue dish. Serve the meat
balls in aauce over aapghetti
or rice.
A can of condensed mush
room soup la another cooking
liquid for the meat balls.
Brown the balls first. In the
meantime, thin the soup with
a small amount of water. Add
the sauce to the meat and
cook them covered until done.
Condensed tomato soup is an
other choice. Chopped vege
tables such as carrot, potato
and onion may be cooked along
with the meat if desired.
gested because salt tends to
retard the browning process.
Panbroiling is the range top
method of dry heat cookery.
This is suggested for steaks
less than 1 inch thick, for
ground beef patties and for
thin ham slices, bacon, etc.
Place the meat In a small
amount of fat then let it cook
over low heat, turning fre
quently until done. Pour off
excess fat as it accumulates in
the pan. Do not cover or add
liquid. Panbroiling requires
about half the time required
for broiling.
Broilburgers for
Quick Dinner Dish
For a quick dinner turn to
these beef broilburgers. Sim
ply place cooked peas and
carrots in the broiler pan and
insert the broiler rack topped
with the beefburgers. They
require a total of only IS to
20 minutes cooking time.
Broilburgers
1 pound ground beef
H cup rolled oats
Hi teaspoons salt
V teaspoon pepper
Vt cup grated onion
4 cup milk
8 slices bacon
6 cooked carrots
2 cups cooked peas
Combine beef, rolled oats,
salt, pepper, onion ana milk.1
Shape into 6 patties, wrapping
each with slice of bacon. Place
on broiler rack Place cooked
carrots and peas in broiler
pan. Place broiler rack over
vegetables and insert broiler
pan allowing 2 Inches between
surface of meat and heat.
Broil the patties on one side
until they are brown, 8 to 10
minutes. Turn and brown on
second side. Vegetables will
heat while the patties are
cooking. 4 to 6 servings
MADE WITH BACON
Bacon is in demand for
sandwich making. Panbroil
slices until crisp, drain, then
chop and comb'ne with liver
sausage, with chopped hard-
cooked egg, peanut butter pr
marmalade. ,
Pears Good
Preserved
Or in Jam .
This is the season for finest
of Oregon pears and peaches,
make the most of them.
FEAR PRESERVES
6 cups sliced peeled firm
pears
4 Cups sugar
2 lemons, sliced thin and
cut in quarters
it cup sliced preserved gin
ger, if desired.
Add sugar and ginger to
pears, arranging in layers. Let
stand until sugar is dissolved.
Add lemon and cook slowly,
stirring occasionally until
thick. Pour into Lot sterilized
jars and seal at once.
PEAR-PEACH JAM
2 cups diced pears
Hi cups diced peaches
1 tablespoon grated lemon
rind
1 2 4 -ounce package pow
dered citrus pectin
4 V4 cups sugar
Mix fruit and lemon rind.
Place over high heat and stir
in pectin. Bring to boil. Add
sugar all at once. Bring to
rolling boil and stir constantly.
Boil hard 1, minute. -Remove
from heat and stir and skim
minutes. Pour into hot ster
ilized jars and seal at once. I
Cold Cut Platter For Week-End Meal
For at least one main meal
over the long week-end, plan
a platter of cold cuts. It is cer
tain to please both family and
friends. Potato or macaroni
salad, sliced tomatoes and cu
cumbers, rye bread and a
fresh fruit dessert. If you in
sist on something hot, why not
a cream soup served in cot
fee cups right on the plates?
Cold Cuts Tray
On one side of the platter,
arrange alternating slices oi
summer sausage and liver sau
sage. Next to these place corn
ucopias of bologna or pimiento
loaf filled with chive cottage
cheese; Make ham rolls by
rolling boiled ham around
sticks of processed American
or Swiss-type cheese. Mustard
aplenty, of course. Very attrac.
tive . . . satisfying.
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FUN WITH
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Doumak Pixie Colored
Onion Soup
For onion soup that's grand
as a chef's, use this simple reci
pe based on condensed bouil
lon. First cook 1 cup thinly
sliced onion until limp in 2
tablespoons butter in sauce
pan. Add 1 can condensed
bouillon and 1 soup can wa
ter. Simmer gently for 30 min
ute. Serve topped with toast
ed slices of French bread,
sprinkled with grated Parme
san cheese.
Tele-fun
by Wirrtn Goodrich
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Quart Bottles .... 2 for 49c
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SNOWDWFT em A A
Shortening 3 :. 89'
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MAXWEU HOUSE INSTANT
Cof f 66 j oi. (oih.
ma PAN 12 OZ. JAS-0iiht or Chunky
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HUNTS NEW em em
Potatoes A";M,zD
KEUOOGS FAMOUS SUGAR
Frosted Flakes "
I6A SUSS POTS em a
Baked Beans , V
KA RIPE AND JAWED em a
Peaches 31 00
HUNTS OR Da MONTE J
Tom. Sauce ilzii.
CAPIT01 IME6 FREESTONE J A
Peaches J,4 , I00
KOI TOILET em em mf
Tissue L ,,, I J
RATH'S BLACK HAWK COOKED
CANNED
PICNICS
Boneless
Skinless
Shankless
4Vi LBS.
EACH
PURE FRESH
GROUND BEEF
3 lbs. $1.00
Lb.
35'
PURE PORK
BULK SAUSAGE
Made Fresh Daily Lb.
45'
SWIFTS PREMIUM
SMOKIES "Just Heal and Eat" 12oz.Pkg.Ea.
LARGE COLORED PAN READY
fresh-
FRYERS
lib. 14 or.
1 lb. 15 oz.
$1123
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TM GREEN BEANS
New Crop Delicious
2 303 JE
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I.G.A. Detergent Soap -
EASE '5
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Pk.
21c ea.
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OLD DUTCH
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Cleanser 2 . 25c I Soap Pads pfJ 23c
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Powder
57
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NAlim WITH CHEESE
SPAGHETTI
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15c
PUNTERS NUTS 7',i 01 TIN
Cashews 65c
PLANTERS NUTS
Mixed 59c
NAIfSCO
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M6.
Crackers 33c