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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 30, 1960)
Family Weekly Cookbook MELANIE DE PROFT Food Editor 0 A, n UiU It i SV.R It i S. 9 So i a.;? E.i Glazed Pork Chops to prepare: 20 min. to cook: 65 min. 6 pork chopt, cut about 1 in, thick Va cup flour 3 teaspoons Mlt V4 toaipoon black pepper Vt teaspoon Accont 1 teaspoon fat cup hot wator 3 tablespoons mincod onion Va cup goldon raisins Mi cup applo lolly brokon in piocot with a fork Va cup hot wator Va toatpoon ground cinnamon Va toatpoon ground clovoi 1. Coat pork chops evenly with a mixture of the flour, salt, pepper, and Accent Heat fat in a large, heavy skillet. Add chbps and brown lightly on both sides. Remove to a large, shallow baking dish. Add cup water, onion, and raisins. Cover. 2. Cook in a 350 F oven about 45 min. 3. Mix together the jelly, V4 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 min. longer, or until chops are tender and thoroughly cooked. (To test for doncness, cut a slit near the bone; no pink color should be visible.) Remove chops to warm serving platter and garnish with parsley. 6 servings o 1 A Pork chops are especially succulent and appetizing when prepared with a spicy apple-jelly glaze. Veal Birds with Mushroom Stuffing to prepare: 25 min. to cook: about 1 hr. 2 Ibt. voal round steak (cutlet), about VI In. thick 1 toatpoon salt Va toatpoon black pepper 2 tlicos bacon, dicod 1 cup choppod muthroomt 1 tablotpoon choppod onion 1 cup soft broad crumbs Va cup milk 2 tablespoons fat Vt cup wator 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. 3. 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 350F 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 H4-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 min. to cook: about 2 hrs. 4 lamb shanks, about 1 lb. oach Va cup flour 1 toatpoon salt Va teaspoon black pepper Va cup fat Vt cup water 1 Va cups cooked dried apricots, drained 1 cup stewed prunes, drained and pitted 1 cup water (or liquid drained from fruits) Vt cup sugar 3 tablespoons cider vinegar Vi toatpoon ground cinnamon Vi toatpoon ground allspice Va toatpoon ground cloves Va teaspoon 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 1 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 shanks. Add the cooked fruit mixture. Cover and return to oven 30 min. longer. Serve hot 4 servings Short Ribs, Western Style to prepare: 15 min. to cook: about 1M hrs. (allow time jor soaking beans) 0 4 medium-tite onions, quartered 2 teaspoons salt Va teaspoon black pepper Vt toatpoon rubbed sage 1 qt. water 1 cup dried lima beans 2 lbs. beef short ribs, cut In serving-siie pieces 3 tablespoons flour 1 teaspoon dry mustard 2 to 3 tablotpoont 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. Vhen meat is browned, add to lima beans in kettle. Cover and simmer lVfe hrs., or until beans and meat are tender. I bout 6 servings (Continued on page 11) I Family Wlcly, October 10, 1 M0
