Family Weekly Cookbook
M ELAN IE DE PROFT
- Food Editor
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Pork chops are especially
succulent and appetizing when
prepared with a
spicy apple-jelly glaze.
Glazed Perk Chops
Veal Birds with Mushroom Stuffing
TO PREPARE: 20 ION.
to cook: 65 min.
ia. thick
to prepare: 25 Mm.
to cook: about 1 hr.
Cap Wear
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taaipssa Arieal
mijin fat
cap bet aelei .
Wakaa ia pierai with
Cap Ml WBW
4 pwi chain, cvt abnet
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1. Coat pork chops evenly with a mixture of the
flour, salt, pepper, and Accent. Heat fat in a large,
heavy skillet. Add chops and brown lightly on both
sides. Remove to a large, shallow baking Add
3 cup water, onion, and raisins. Cover.
2. Cook in a SOT oven about 45 min
3. Mix together the jelly, Mk cup water, and spices.
Heat over simmering water, stirring occasionally,
until jelly is melted.
4. Uncover baking dish and pour jelly glaze over
the chops. Return to oven, uncovered, 20
longer, or until chops are tender and thoroughly
cooked. (To test for dooeness, cut a slit near the
bone; no pink color should be visible.) Remove
chops to warm serving platter and garnish with
parsley. servings
lbs. ml reaad steak (carle?), abeat Vi is. thick
1 teaipeea salt
Vi tsaipsea Mack pepper
2 slices bacaa, diced
1 cap chopped erashreeats
1 feMespeaa chapped1 eaiea
1 cap saff bread uweibs
V4 cap ilk .
2 tablstpseai fat
Vi cap water
1. Place meat on a flat working surface and re
peatedly pound on one side with meat hammer.
Turn and repeat process. Cut into six serving-size
pieces. Season with a mixture of the salt and
pepper.
2. Cook bacon until lightly ' browned. Remove
bacon with slotted spoon. Add mushrooms and
onion to bacon, fat and cook until just tender.
Lightly toss mushrooms, onion, and bacon with
bread crumbs. Add milk; mix lightly.
X. Spoon some of stuffing onto each piece of veal.
Roll meat around stuffing and fasten securely with
' skewer or wooden picks.
4. Heat fat in a large, heavy skillet Add the veal
rolls and brown on all sides. Remove to a 2-qt
casserole. Add the water. Cover.'
5. Cook in a 350CF oven about 1 hr., or until meat
is tender when pierced with a fork. If desired,
thicken drippings for gravy. 6 servings
Broiled Steak
Broil lVz-in. thick steak 3 in. from heat source.
When browned on one side, sprinkle with a mix
ture of salt and pepper. Turn, broil until tender,
and season. (Broil 8 to 10 min. on each side. The
shorter cooking time for rare steaks; the longer
cooking time for medium-done steaks.) To impart
a tantalizing flavor, spread steak with softened
Roquefort cheese after seasoning.
Spicy Lamb Shanks
to prepare: 30 ion. to cook: about 2 hrs.
4 lamb sbaalu, about 1 lb. each
Vi cap Sear
1 teaipeea salt
Vi teaipeea black pepper
Vt capiat
Vi cap water
1 caps caeked dried earicets, dralaed
1' cap stewed pmees, draiaad aad pilled
1 cap water (ar liaeia draiaad frees traits)
' Vi cap segar
3 taMespeeas dder vieeper
Va teaipeea greead daaassea
Vi teaspaea greead allspice
Vi teaspaea groeed devas
V teespoaa salt
1. Coat lamb shanks evenly with a mixture of the
flour, salt, and pepper. Heat fat in a large, heavy -skillet.
Put shanks into the skillet; brown well on
all sides. Remove shanks to a large, shallow baking
dish. Add cup water.
2. Cover and cook in a 350F oven about 114 hrs.,
or until meat is almost tender when pierced with
a fork.
3. Put cooked fruits into a saucepan. Add remain
ing ingredients. Bring rapidly to boiling and
simmer 5 min.
4. Drain fat from cooked lamb shanim Add the
cooked fruit mixture. Cover and return to oven
30 min. longer. Serve hot 4 servings
V
Short Ribs, Western Style
to prepare: 15 ion. to cook: about 1V4 hrs.
(allow time for sooJdng beans)
4 awdlBes-sixe eaieas, aeaileisd
3 teaipeeas salt
Vi teaspaea black pepper
Vi teaspeae rubbed saga
1 at. watar
1 cap ria liasa beaa ,
3 lbs. beef shert ribs, cat la serviag-sixa pieces
3 tablespoeas Dear
1 teaipeea dry saastard
J te 3 tablesaeem fat
1. Combine onions, salt, pepper, sage, and water
in a large, heavy kettle. Cover and simmer 5 min.
Add lima beans gradually to water (so boiling will
not stop). Simmer, uncovered, 2 min. and remove
kettle from heat Cover and set aside to soak for
1 hr.
2. Meanwhile, coat short ribs evenly with a mix
ture of the flour and mustard.
3. Heat fat in a large, heavy skillet and brown
short ribs on all sides over medium heat When
meat is browned, add to lima beans in kettle.
Cover and simmer IVi hrs, or until beans and meat
are tender. About servings
(Continued on page 11)
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