Southern Oregon News Review
Thursday. October 13. 1949
Ashland. Oregon
Ifs Fun to Cook..-
center with mayonnulse or cut
JELLIED M EAT KING
luge chevae und garnish with
*
.i«i
Í-
IMi pounds small bologna cut carrot strips and celery curls.
10 servings.
Mrinch thick
1 package aspic flavored gel
M EAT cu ps WITH
atin
CREAM ED P O T A T O E S
1 cup hot water
% pound ground beef or lumb
1 cup tom ato Juice
kS
1 teaspoon salt
'4 cup dry bread crumbs
I . cup milk
tv teaspoon sugar
this summer meal can include a
1 tablespoon onion Juice
1 teaspoon salt
tossed green salad, hot
W cup grated cabbage
'» teaspoon pepper
iced tea and a dessert of chilled
2 ‘ nblcspoons chopped plmlen
Com bine ull ingredients lane
melon wedge
un grossed m uffin pans with the
• to
14 cup diced celery
meal m ixture to a thickness of
tv cup grated carrots
about V« inch Fill with cream ed
LIVER SPOON C A K E S
2 tablespoons chopped green potatoes and hake in a moderate
oven (350 degrees F.) for 30
pepper
I pound sliced liver
Mayonnaise
minutes •> servings.
1 teaspoon salt
Dissolve gelatin in water. Add
ts teaspoon pepper
tomato juice, salt, sugar and on­ G R ILLE D DINNER
2 eggs, beaten
ion juice C over the bottom of
4 tablespoons lard or drip
P lentiful summer vegetables
an eight inch ring mold with a
pings
easily
become a part of broiler
portion <>f the gelatin m ixtuie
Add just enough arippqiga
C hill In the refrigerator until It meals One combination starts
(about 1 tablespoonful) to fry
begins to congeal Arrange slices with summer squash thnt Is cut
tng-pan to prevent liver from
into thin slices aqd steamed for
sticking Cook sliced liver until of bologna on the gelatin so ., short tim e go that it is pm
lightly browned on each side, they overlap slightly When re R ally cooked The squash is re
mainder of the gelatin begins
about 5 minutes (Do not cook
to congeal mix in vegetables moved from the water, seasoned
until done) Grind liver, add salt,
and pour over bologna C hill nud brushed with melted butter
pepper and beaten eggs Mix
or m argarine and placed on tin-
well. Drop m ixture by table­ until firm. Unmold on large broiler rack along with slices of
spoonfuls into hot drippings and chop plnte. Arrange remaining canned corned beef and tomato
brown w ell on both sides 4 ser­ bologna slices In a fan shaped halves
circle around the salad. Fill
vings.
Ci\es Proper Low Heal Method lor
Broiling Tender Sirloin Steak
Steak fans agree that in the
fam ily of steaks a sirloin van
easily stand on its own. But it
still takes the hom em aker’s co­
operation in broiling it to per­
fection.
Keba Staggs, w ell-known food
authority, gives the follow ing
suggestions
for
buying
and
broiling sirloin steak First of
all, select steak that is at least
one inch thick. If thinner, the
steak is best panbroiled. One-
inch sirloin steaks can
be
counted on to serve from three
to six persons w hile two-inch
steaks w ill serve from six to
tw elve.
Next, adjust the broiler rack
according to the thickness of the
steak. For one-inch steaks the
rack is placed so the surface of
the steak is two inches from the
heat,
two-inch
steaks
three
inches from the heat. This low
tem perature cooks the steak
Something new and special in the way of a Ihrifty, flavorful main dish
slow ly and evenly.
Is Rokaburgers. made from lean ground chuck and so good to taste
you'll «ant to serve this often for family luncheons and dinners.
When one side of the steak is
With a green salad, rolls and a beverage, Rokaburgers o e
done, it is seasoned with salt I
complete, easy-to-prepare menu thats easy on the budget, too.
and pepper, then turned and
cooked on the other side. Cook ’
T h e marie ingredient given in the recipe below which transform«
simple mei? dish into festive fare is called pure monosodium ing time for rare done one-inch j
glutamate and may be purchased at any grocery store, packed in red
steaks is around 20 minutes, f o r ,
and silver canisters, or in a four-ounce glass shaker with a red
medium done 25 minutes. Two j
ton Pure monosodium glutamate is a vegetable derivative in the ftrm
inch- steaks require 40 minutes :
Of whhe crvsUls and it’s been hailed as the newest discovery m the
for rare done and 45 minutes I
food field. Used in foods the same way seasonings are used, mono-
for medium done.
sodium glutamate does not add any flavor, color or aroma. Instead,
this uniaue cooking aid accentuates and dramatizes all the good,
In panbroiling the meat is
natural flavor of the food, itself. It makes chicken taste more hks
placed in a heavy frying-pan
chicken carrots taste more like carrots and is good on meats, poultry
without w ater or fat and the pan
vegetables and fish. In homemade soups, gravies and sauces, or in
is left uncovered. The steak is
casserole dishes and leftovers, monosodium glutamate brings out thi
turned occasionally so it w ill be
flavor and enriches the taste appeal.
even ly browned. Excess fat is
ROKABURGERS
poured off as it accum ulates in
(Makes 6 servings)
the pan. When cooked through
2
o
f.
bleu
cheese
or
) i lbs. lean ground chuck
5 tablespoons bleu cheese spread
and w ell browned, the steak is
. tcispoon pure monosodium glutamate
I cup light cream of top m ilk
tiblcspoon butter or m »rgirir.e
seasoned and served at once.
V, cup m ilk
tit m J pepper
i ’ teaspoon pure monosodium glutamat»
A sim ple sirloin steak dinner
teaspoon pepper
.»«
is w isely planned with some of
j hamburger buns
Cup sliced mushr«*>n\b
tible*p««'ns chopped naum
monosodium glutamate and pep­ the accom panying foods cooked
along w ith the meat in the
(
per. Bring to a boil, then reduc«
Sprinkle
teaspoon pure mono- heat and simmer 2 to 3 minutes.
broiler. One of these grilled
«odium glutamate over the ground
combinations is halved tomatoes,
meat and mix thoroughly. Shape Cut hamburger buns in half,
onion slices and cooked sliced
meat into six patties. Heat butter spread cut sides with butter (rub
potatoes dotted with butter or
or margarine in heavy skillet; and with garlic if desired) and toast
m argarine. The rem ainder of
aaute meat patties, turning once under broiler. Place toasted bun
to brown evenly. Remove from
halves on each serving plate, top
skillet, sprinkle with salt and pep- with Rokaburgers and sauce. Gar­
per and keep warm. Brown the nish with piece of sliced mush­
Pet roods and r a m SuppUaa
mushrooms and onion lightly in room or sprig of parsley. New
meat drippings. Add cheese or
peas and onions may be served
cheese spread and stir until sof­ with Rokaburgers if desired.
Highway 99, Phoenix
tened. Stir in the light cream and
milk and add >4 teaspoon pure
i
Phoenix Feed & Seed
Well Browned, Juicy Roast Simply
Paint * Fartlllaara
Weed Killers
Prepared the Modern Way
Since the days when early the bulb if the thermometer is
Am ericans cooked their foods not resting in fat or on bone
and is in the center of the thick­
over the open fire, roasting has est part of the meat.
been a favorite method of pre­
paring meat. However, for mod­
em homemakers, roasting ten­ DOUGHNUTS
cups sifted enriched flour
der cuts of beef, veal, fresh and
4
teaspoons baking powder
cured pork, lamb and meat
1 teaspoon salt
loaves has become a simple
1*4 cups sugar
process.
1 teaspoon nutmeg
In follow ing the very latest
3
eggs, beaten
method,
Reba Staggs, well-
1 cup m ilk
known home economist, advises
6 tablespoons melted lard
placing the meat fat side up on
Lard
for frying
a rack in an open roasting pan.
S ift dry ingredients together.
A rack— a regular cake rack
w ill do— keeps the meat out of Add the eggs and milk. Add lard
the drippings and away from and combine. Roll *4-inch thick
the bottom of the pan so that the on floured board. Cut out and
heat circulates freely, resulting fry in deep hot lard, 350.degrees
in a uniform ly cooked roast. If -365 degrees F. Drain, roll in
o r
confectioner’s
the meat cut forms a natural granulated
sugar.
Yield:
3
dozen.
rack such as the standing rib
of beef roast or pork loin, a
rack is not necessary.
CORNED BEEF MOLD
The meat is left uncovered,
2 cups chopped cooked corn­
w ater is not added and with the
ed beef
fat side up the melting fat runs , 1*4 tablespoons gelatin
over and through the meat to
*3 cup cold w ater
baste itself. The roast may be
2 bouillon cubes
seasoned before, during or after
2 cups boiling w ater
cooking. It makes no difference
% t e a s p o o n W orcestershire
as the salt penetrates less than
sauce
a half inch into the meat.
*4 teaspoon salt
Slow cooking is quite im­
1 cup diced celery
portant. It means more meat,
*4 cup cooked peas
better meat and few er and bet­ 14 cup diced pickled beets
ter drippings. For beef, veal,
*4 cup sliced radieshes
cured pork and lamb, the oven
Soften gelatin in cold water
regulator is set for 300 degrees Dissolve bouillon cubes in boil­
F. Because fresh pork needs a ing water. Add gelatin and stir
higher tem perature to bring out until dissolved. Add seasonings.
its fu ll flavo r it is alw ays cook­ C hill until slightly congealed
ed at 350 degrees F.
Add celery, peas, beets, radishes
F or cooking time per pound and corned beef. Pour into 8-
homem akers should refer to a inch ring mold and chill. 8 serv­
dependable time-table. A meat ings.
thermometer is of great aid in
determ ining the correct degree
Get Your Job Printing at
of doneness. It is inserted in the
The News Review
meat cut before cooking so that
M ill Wood
Fuel Oil
Gunter Fuel Co.
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