Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
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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