Part 1

_Let’s cook MEAT Recipes you’ll like_

_Holiday Greetings from_ PHIL’S THRIFTWAY MARKET 118 N. Killingsworth Portland, Oregon

YOUR RECIPES _and where to find them_

Beef Recipes and Menus Baked Beef and Rice 6 Beef Chili Patties 9 Beef Pot-Roast 10 Beef Put-Together 9 Beef Short Ribs-Raisin Sauce 8 Broiled Porterhouse or Sirloin Steak 6 Corned Beef and Cabbage 5 Chinese Pepper Steak with Rice 7 Deviled Steak 7 Family Meat Loaf 10 Leftovers Beef Puff 11 Leftover Treat 11 Onion ’Burgers 8 Standing Ribs of Beef 5 Veal Recipes and Menus Leftovers Ladies’ Aid Salad 15 Meat-Potato-Tomato Cakes 15 Veal Croquettes 15 Paprika Veal 14 Pineapple Stuffed Veal Birds 14 Sour Cream Veal Loaf 13 Veal Shoulder Roll 13 Pork Recipes and Menus Baked Smoked Ham-Buffet Glaze 18 Barbecued Pork Chops 17 Candied Ham Loaf 19 Golden Filled Pork Rolls 22 Leftovers Ham-Noodle-Mushroom Casserole 23 Swiss Salad 23 Pork Chop-Potato Scallop 18 Pork Loin Roast 17 Pork Tenderloin Supreme 19 Smoked Ham Slice-Apricot Glaze 22 Lamb Recipes and Menus Braised Rolled Lamb Shoulder 25 Broiled Lamb Chops 25 Fruited Lamb Chops 27 Lamb Kabobs 26 Leftovers Lamb Croquettes 28 Lamb Pie with Catchup Biscuits 28 Shepherd’s Pie 28 Leg of Lamb-Puffy Mint Pears 26 Oriental Lamb Stew 27 Sausages, Canned Meats, Etc. Chipped Beef-Potato Dumplings 30 Cherry Meat Muffins 32 Frankfurter and Sauerkraut Pie 29 Fruited Ham Rolls 31 Sausage Links in Batter Pudding 29 Smoky Sausage-Spaghetti Sauce 32 Southern Sausage Breakfast 30 Summer Salad Bowl 31 Variety Meats Recipes and Menus Heart Andalouse 33 Liver Rolls 33 Smoked Tongue Rarebit 34 Sweetbreads-Canadian-Style Bacon-Pineapple Grill 34 Baked Goods Recipes Biscuits 40 Date-Nut Drops 39 Homemade Pastry Mix 40 Orange-Nut Cake 39 Pumpkin Pecan Pie 38 Single Pie Crust 38 Southern Marble Cake 40 Meat Buying and Cooking Helps Cuts, Cooking Methods, Etc. 4, 12, 16, 24 Steps in Meat Cookery 2-3 Ground Meat—Its Many Possibilities 20-21 Time-tables—Meat Cookery 35-37

Published by National Live Stock and Meat Board Home Economics Department 407 S. Dearborn St., Chicago 5, Ill. 1953-54 Printed In U.S.A.

Meat Cookery Pointers

Roasts may be seasoned before, during or after cooking, since salt penetrates only to about ½ inch.

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Boned and rolled roasts require approximately 10 minutes per pound more cooking time than roasts with the bone left in.

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Pot-roasts, Swiss steaks, “birds,” chops and other cuts cooked by braising should be browned slowly in order to retain the attractive brown color during cooking.

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Steaks, chops and patties broiled at moderate temperatures require only one turning during cooking.

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Meat cuts cooked in liquid increase in weight and are juicier if they are allowed to cool in the cooking liquid and under refrigeration.

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Low temperature cookery yields 10 to 30 per cent more meat to serve.

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Meat that is overcooked shrinks more, is less palatable, less attractive and more difficult to carve.

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Searing does not seal in meat juices but actually increases cooking losses.

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Turning meat occasionally during panbroiling insures even cooking throughout the cut.

_TO ROAST_

1. Season with salt and pepper. 2. Place meat fat side up on rack in open roasting pan. 3. Insert meat thermometer. 4. Do not add water. Do not cover. Do not baste. 5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked pork; 350° F. for fresh pork). 6. Roast to desired degree of doneness.

_TO BROIL_

1. Set oven regulator for broiling. 2. Place meat 2 to 3 inches from heat. 3. Broil until top of meat is brown. 4. Season with salt and pepper. 5. Turn meat and cook until done. 6. Season and serve at once.

_TO PANBROIL_

1. Place meat in heavy frying-pan. 2. Do not add fat. Do not add water. Do not cover. 3. Cook slowly, turning occasionally. 4. Pour fat from pan as it accumulates. 5. Brown meat on both sides. 6. Season. Serve at once.

_TO BRAISE_

1. Brown meat on all sides in fat in heavy utensil. 2. Season with salt and pepper. 3. Add small amount of liquid, if necessary. 4. Cover tightly. 5. Cook at low temperature until tender.

_TO COOK IN LIQUID Stews—Large Cuts_

1. Brown meat on all sides in own fat or lard, when desirable. 2. Season with salt and pepper. 3. Cover with liquid, cover kettle, cook below boiling point until tender. 4. Add vegetables just long enough before serving to be cooked.

_TO PANFRY_

1. Brown meat on both sides in small amount of fat. 2. Season with salt and pepper. 3. Do not cover. 4. Cook at moderate temperature until done, turning occasionally. 5. Remove from pan and serve at once.

Meat Cookery Pointers

Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven (300° F. to 350° F.)

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Meat cubes are browned for a brown stew; browning is omitted if a light stew is preferred.

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A roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone.

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Cooked meat should be stored closely covered in the coldest part of the refrigerator.

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All meat is tender if cooked by the correct cookery method.

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Steaks and chops for broiling should be cut at least an inch thick.

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Panbroiling is a convenient method for cooking thin beef or lamb steaks, chops or patties and smoked ham slices, bacon and Canadian-style bacon.

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Roasts are more easily carved if the meat is allowed to “set” 20 to 30 minutes before carving.

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For ease in carving, have the back bone loosened on beef rib and pork loin roasts before cooking.

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A roast meat thermometer registers the internal temperature or degree of doneness of a roast.

Beef Cuts and Cooking Methods

ROAST: Standing ribs; rolled ribs; rump (high quality) and loaf.

BROIL: Rib, club, tenderloin (filet mignon), T-bone, porterhouse, sirloin and top round steaks and patties.

PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.

PANFRY: Thin rib, club, tenderloin (filet mignon), T-bone, porterhouse and sirloin steaks; patties and brains.

BRAISE: Pot-roasts—arm, blade, rump (bone in and boneless); arm, blade, round and flank steaks; short ribs; plate; brisket; cross cut shanks; heart; kidney; brains and liver.

COOK IN LIQUID (Large cuts and stews): neck; shank; heel of round; plate; brisket; short ribs; corned beef; stew meat; heart; kidney; tongue; brains and sweetbreads.

Other Facts About Beef

The quality and tenderness of beef cuts are the two factors which determine the cooking method used in their preparation. Tender cuts cooked by roasting, broiling and panbroiling may be served rare, medium or well done. Less tender cuts cooked by braising, panfrying or in liquid should be cooked well done. Some beef is marketed as corned beef and some as dried beef to provide flavor variety. Frozen beef cuts may be stored at 0° F. or lower, 6 to 12 months.

_Recipes for_ BEEF

Standing Ribs of Beef

MENU IDEA Fruit Cup Standing Ribs of Beef Baked Potatoes Asparagus Tossed Green Salad Hot Rolls Butter or Margarine Apple Pie Beverage

_2 to 3-rib beef standing rib roast_ _Salt_ _Pepper_

Have the market man remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in slow oven (300° F.) to the desired degree of doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well-done.

Corned Beef and Cabbage

MENU IDEA Corned Beef and Cabbage Parsleyed Potatoes Carrot-Raisin Salad Rye Rolls Butter or Margarine Gingerbread Beverage

_3 to 4 pounds corned beef_ _Water to cover_ _1 large head cabbage, cut in wedges_

Cover corned beef with water. Cover closely and bring to a boil. Reduce heat to simmer and cook slowly until tender, allowing about 1 hour per pound. Fifteen minutes before meat is done add cabbage wedges and continue cooking until meat and cabbage are done. 6 to 8 servings.

Broiled Porterhouse or Sirloin Steak

MENU IDEA Broiled Porterhouse Steak French Fried Potatoes Green Beans Tomato-Onion Salad Garlic French Bread Butter or Margarine Angel Food Cake Beverage

_Beef porterhouse or sirloin steak, cut 1 to 2 inches thick_ _Salt_ _Pepper_

Set regulator to broil. Place steak on broiler rack. Insert broiler pan and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch steak is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season.

Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 to 25 minutes for medium-done steak. Steaks cut 2 inches thick require 30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak; 2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a 1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak.

Baked Beef and Rice

MENU IDEA Baked Beef and Rice Harvard Beets Peas Perfection Salad Hot Muffins Butter or Margarine Southern Marble Cake Beverage

_1 pound ground beef_ _1 cup rice_ _1 small onion, chopped_ _2 tablespoons lard or drippings_ _1 teaspoon salt_ _½ teaspoon pepper_ _1 teaspoon paprika_ _1 small bottle olives, sliced_ _2 cups tomato juice_ _1½ cups boiling water_ _½ cup grated cheese_

Cook ground beef, rice and chopped onion in drippings until lightly browned. Season. Add sliced olives, tomato juice and boiling water. Place in 1½-quart casserole, cover and bake in a slow oven (300° F.) 1 hour. Uncover, sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. 6 servings.

Chinese Pepper Steak with Rice

MENU IDEA Chinese Pepper Steak Rice Broccoli Jellied Pineapple Salad Butterhorns Butter or Margarine Boston Cream Pie Beverage

_Beef arm steak, cut 1 inch thick_ _2 tablespoons lard or drippings_ _2 tablespoons minced onion_ _1 clove garlic, minced_ _2 large green peppers, cut into strips_ _½ cup celery, sliced crosswise_ _2 tablespoons chopped pimiento, if desired_ _½ cup consomme or stock_ _Salt_ _Pepper_ _2 teaspoons cornstarch_ _2 tablespoons water_ _1 teaspoon soy sauce_ _3 cups boiled rice_

Cut steak into thin strips. Brown meat in lard or drippings. Add the onion, garlic, green peppers, celery and pimiento. Add consomme or stock. Season with salt and pepper. Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes. Serve hot with freshly boiled rice. 4 servings.

Deviled Steak

MENU IDEA Deviled Steak Scalloped Potatoes Asparagus Orange-Avocado Salad Hot Biscuits Butter or Margarine Chocolate Chiffon Pie Beverage

_Beef Arm steak, cut 1 inch thick_ _¼ cup flour_ _2 tablespoons lard or drippings_ _1 large onion, sliced_ _1 teaspoon dry mustard_ _⅛ teaspoon paprika_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _3 tablespoons vinegar_ _1 cup hot water_

Cut steak into individual servings. Dredge steak with flour and brown both sides in lard or drippings. Place sliced onion over meat. Add seasonings, vinegar and water. Cover closely and cook in a slow oven (300° F.) for about 1 hour or until tender. Thicken the remaining liquid for gravy. 6 servings.

Onion ’Burgers

MENU IDEA Onion ’Burgers Potato Chips Baked Beans Sliced Tomatoes Buns Assorted Fresh Fruit Cookies Beverage

_1½ pounds ground beef_ _1 teaspoon salt_ _¼ teaspoon pepper_ _1½ cups chopped onion_ _2 tablespoons butter or margarine_ _2 teaspoons prepared horseradish_ _2 teaspoons prepared mustard_ _½ teaspoon salt_ _6 split buns_

Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter or margarine, add horseradish, mustard and salt. Spread onion mixture over 6 patties, top each with a patty and press together. Chill. Place patties on broiler rack. Insert broiler pan allowing 2 inches between heat and surface of meat. Broil patties on one side until brown, 8 to 10 minutes. Turn and brown on second side. Serve on buns, if desired. 6 servings.

Beef Short Ribs—Raisin Sauce

MENU IDEA Beef Short Ribs Baked Potatoes Lima Beans Tomato-Onion Salad Hot Biscuits Butter or Margarine Peach Crumb Pie Beverage

_3 pounds beef short ribs_ _3 tablespoons lard or drippings_ _Salt_ _Pepper_ _1 onion, quartered_ _½ cup brown sugar_ _1 teaspoon dry mustard_ _1 tablespoon flour_ _2 tablespoons vinegar_ _2 tablespoons lemon juice_ _¼ teaspoon grated lemon rind_ _1 bay leaf_ _1½ cups water_ _½ cup raisins_

Cut ribs into serving pieces and brown in own fat or a small amount of lard or drippings. Pour off drippings, season ribs with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover closely and cook slowly about 2 hours or until meat is tender. Thicken sauce if desired. 6 to 8 servings.

Beef Put-Together

MENU IDEA Beef Put-Together Steamed Rice Head Lettuce Salad Hard Rolls Butter or Margarine Rhubarb Pie Beverage

_1 pound boneless beef for stew, cut in 1-inch cubes_ _3 tablespoons lard or drippings_ _1 medium onion, sliced_ _1 green pepper, sliced_ _1 cup diced celery_ _1 cup diced carrots_ _1 can condensed tomato soup_ _1½ teaspoons salt_ _⅛ teaspoon pepper_ _½ cup cooked peas_ _2 cups hot, cooked rice_

Brown meat in lard or drippings. Add onion and green pepper and cook 5 minutes. Add celery, carrots, tomato soup and seasonings. Cover and cook slowly about 1 hour or until meat and vegetables are done. Add cooked peas and serve over hot, cooked rice. 4 servings.

Beef Chili Patties

MENU IDEA Beef Chili Patties Whipped Potatoes Lima Beans Tossed Green Salad Rye Bread Butter or Margarine Apple Dumplings Beverage

_1 pound ground beef_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _1 egg, beaten_ _2 tablespoons lard or drippings_ _2 tablespoons chopped onion_ _2 tablespoons chopped green pepper_ _1 No. 303 can tomatoes, drained_ _1 cup cooked corn_ _1 teaspoon chili powder_ _2 teaspoons salt_

Combine ground beef, salt, pepper and egg. Shape into 8 small patties and place in a baking dish. Cook onion and green pepper in lard or drippings for 2 minutes. Add tomatoes, corn, chili powder and salt and pour over meat patties. Bake in a slow oven (300° F.) for 30 minutes. 4 servings.

Beef Pot-Roast

MENU IDEA Beef Pot-Roast Noodles Peas Spinach-Radish Salad Hard Rolls Butter or Margarine Pineapple Upside-Down Cake Beverage

_3 to 4-pound beef arm or blade pot-roast_ _2 tablespoons flour_ _2 teaspoons salt_ _¼ teaspoon pepper_ _3 tablespoons lard or drippings_ _¼ cup water_ _3 cups seasoned cooked noodles_ _1 12-ounce package frozen peas, cooked or 1 No. 303 can peas_ _2 tablespoons butter or margarine_

Dredge pot-roast with seasoned flour and brown in lard or drippings. Add water, cover and simmer in a slow oven (300° F.) or on top of range 3 hours or until tender. Thicken cooking liquid for gravy, if desired. Combine noodles, peas and butter or margarine. Cook until heated through. Serve pot-roast on noodles and peas. 6 to 8 servings.

Family Meat Loaf

MENU IDEA Family Meat Loaf Mashed Potatoes Green Beans Tomato-Cucumber Salad Hot Rolls Butter or Margarine Lemon Sherbet Cookies Beverage

_2 pounds ground beef_ _1 pound ground pork_ _1 cup fine dry bread crumbs_ _1 cup milk_ _1½ tablespoons chopped onion_ _1 tablespoon minced parsley_ _1 egg, slightly beaten_ _1 teaspoon salt_ _½ teaspoon celery salt_ _¼ teaspoon pepper_ _¼ teaspoon ground cloves_ _¼ teaspoon nutmeg_ _1 tablespoon lemon juice_ _1 teaspoon grated lemon rind_

Soak bread crumbs in milk. Combine ground beef and pork, bread crumbs, onion, parsley, beaten egg, seasonings, lemon juice and lemon rind. Mix thoroughly. Pack in a 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) for 1½ hours. 10 to 12 servings.

RECIPES FOR BEEF LEFTOVERS

Beef Puff

_2 cups ground cooked beef_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _2 tablespoons chopped parsley_ _½ cup mayonnaise_ _8 slices bread_ _Butter or margarine, softened_ _3 eggs, slightly beaten_ _2 cups milk_ _¼ teaspoon salt_ _¼ teaspoon sage_

Combine meat, salt, pepper, parsley and mayonnaise. Spread 4 slices bread with butter or margarine, cover with meat mixture and top with slice of bread. Place sandwiches in greased shallow casserole dish. Combine eggs, milk, salt and sage and mix well. Pour over sandwiches and let stand in refrigerator at least an hour before baking. Bake in a moderate oven (350° F.) about 45 minutes or until brown and puffed. 4 servings.

Leftover Treat