Part 2

_2½ cups diced cooked beef_ _1 tablespoon minced onion_ _1 tablespoon minced green pepper_ _I tablespoon lard or drippings_ _1 cup gravy or medium white sauce_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _¼ teaspoon chili powder_ _1 tablespoon chili sauce_ _1½ cups cooked rice_ _3 tablespoons grated sharp cheddar cheese_ _1 egg, slightly beaten_ _½ cup crushed corn flakes_

Cook meat, onion and green pepper in lard or drippings until lightly browned. Add gravy or white sauce, salt, pepper, chili powder and chili sauce. Combine rice, grated cheese and egg, mixing thoroughly. Alternate layers of rice and meat in a 1-quart greased baking dish. Sprinkle with corn flakes. Bake in a moderate oven (350° F.) for 30 minutes. 6 servings.

Veal Cuts and Cooking Methods

ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; crown roast; loin; rump; leg; breast and loaf.

BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and patties are best cooked by braising or panfrying since these two methods supply fat which is lacking in veal because it comes from a young animal.

PANBROIL: Veal steaks, chops and patties are not panbroiled for the same reason that they are not broiled.

PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin steak; round steak (cutlets); city chicken; mock chicken legs; patties; liver; kidney; sweetbreads and brains.

BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast; riblets; sirloin steak; round steak (cutlets); heel of round pot-roast; hind shank; city chicken; mock chicken legs; cubes; patties; heart; kidneys; brains and sweetbreads.

COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart; kidneys; tongue; brains and sweetbreads.

Other Facts About Veal

The mild appealing flavor of veal is brought out by proper cookery. Since veal comes from a young animal and, consequently, lacks fat, it is often desirable to place bacon or salt pork slices over veal roasts before cooking. All veal is cooked well done. Frozen veal cuts may be stored at 0° F. or lower, 6 to 9 months.

_Recipes for_ VEAL

Veal Shoulder Roll

MENU IDEA Veal Shoulder Roll Whipped Potatoes Harvard Beets Orange-Grapefruit Salad Corn Bread Butter or Margarine Butterscotch Pie Beverage

_3 to 4-pound veal shoulder roll_ _Salt_ _Pepper_ _4 to 6 slices bacon, if desired_

Season the roast with salt and pepper. Place on rack in open roasting pan. Insert a meat thermometer so the bulb reaches the center of the roast. Place bacon slices on roast. Do not add water. Do not cover. Roast in slow oven (300° F.) until the meat thermometer registers 170° F. or about 2½ hours. Allow about 40 minutes per pound for roasting.

Sour Cream Veal Loaf

MENU IDEA Sour Cream Veal Loaf Au Gratin Potatoes Broccoli Orange-Carrot Salad Parkerhouse Rolls Butter or Margarine Cherry Cobbler Beverage

_1½ pounds ground veal_ _½ pound ground pork_ _2 tablespoons minced onion_ _2 carrots, ground_ _1½ teaspoons salt_ _⅛ teaspoon pepper_ _½ cup sour cream_ _Flour_

Combine all ingredients and mix thoroughly. Pack into a 5 × 9-inch loaf pan and bake in a moderate oven (350° F.) 1½ hours. Thicken drippings for gravy, allowing 2 tablespoons flour for each cup of drippings. 6 to 8 servings.

Pineapple Stuffed Veal Birds

MENU IDEA Veal Birds Parsleyed Potatoes Asparagus Apricot-Cheese Salad Muffins Butter or Margarine Lemon Cream Pie Beverage

_2 veal round steaks, cut ½ inch thick_ _½ cup crushed pineapple_ _¼ cup melted butter or margarine_ _1 teaspoon salt_ _½ teaspoon sage_ _2 cups soft bread crumbs_ _3 tablespoons lard or drippings_ _Salt_ _Pepper_ _¼ cup water_

Remove bone from steaks and cut as shown in illustration. Drain the crushed pineapple thoroughly. Add the pineapple, melted butter or margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful of the pineapple stuffing on each piece of veal, roll and fasten with wooden picks. Brown the rolls slowly in lard or drippings. Season with salt and pepper. Add water, cover and simmer for 45 minutes or until tender. 6 servings.

Paprika Veal

MENU IDEA Paprika Veal Baked Potatoes Brussels Sprouts Cabbage Salad French Bread Butter or Margarine Cherry Torte Beverage

_1½ pounds veal shoulder, cut into 1½ inch cubes_ _3 tablespoons lard or bacon drippings_ _1 teaspoon salt_ _¼ teaspoon pepper_ _½ teaspoon paprika_ _¼ cup water_ _Paprika Sauce_

Brown veal cubes in lard or drippings. Season. Add water, cover closely and cook slowly 30 minutes. Cover with Paprika Sauce and continue cooking slowly 30 minutes more or until meat is tender. 4 to 6 servings.

Paprika Sauce

_¼ cup butter or margarine_ _¼ cup flour_ _2 cups milk_ _Paprika_ _Salt_ _Pepper_

Melt butter or margarine, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add paprika to color and salt and pepper to taste.

RECIPES FOR VEAL LEFTOVERS

Ladies’ Aid Salad

_4 cups diced cooked veal_ _1 cup salted almonds_ _1 No. 303 can pineapple chunks_ _2 cups diced celery_ _2 hard-cooked eggs, diced_ _Mayonnaise_ _Lettuce Cups_

Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, pineapple, celery and eggs. Chill thoroughly. Just before serving add almonds and enough mayonnaise to moisten ingredients. Mix lightly and serve in lettuce cups. 8 servings.

Veal Croquettes

_2 cups ground cooked veal_ _1 cup mashed cooked peas_ _½ teaspoon salt_ _⅛ teaspoon pepper_ _2 teaspoons grated onion_ _½ cup fine dry bread crumbs_ _1 egg, slightly beaten_ _Lard for deep fat frying_

Combine ground veal, peas, salt, pepper and onion. Shape into croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 servings.

Meat-Potato-Tomato Cakes

_2 cups ground, cooked beef, veal, pork or lamb_ _2 cups mashed potatoes_ _2 eggs_ _2 tablespoons minced onion_ _2 tablespoons finely chopped celery_ _½ cup tomato juice_ _1 teaspoon salt_ _¼ teaspoon pepper_ _8 slices tomato, cut ½ inch thick_ _2 tablespoons melted butter or margarine_

Combine ground meat, mashed potatoes, eggs, onion, celery, tomato juice and seasonings. Mix well and shape into 8 patties. Place patties in greased baking pan. Top each pattie with a tomato slice. Brush tomato slices with melted butter or margarine. Bake in a moderate oven (350° F.) for 30 minutes. 6 to 8 servings.

Pork Cuts and Cooking Methods

ROAST: Rolled and cushion-style shoulder; crown roast; blade loin; loin (center cut); sirloin (bone in); boneless sirloin; Boston butt; fresh or smoked picnic; fresh or smoked ham; smoked shoulder butt; tenderloin; spareribs; pork loaf and ham loaf.

BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks, patties and Frenched tenderloin are best cooked by braising or panfrying, since these methods assure meat that is well done, tender and juicy throughout by the time it is browned on the outside.

PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops, steaks, patties and Frenched tenderloin are not panbroiled for the same reason that they are not broiled.

PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver.

BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs; hocks; patties; cubes; liver; hearts and kidneys.

COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and shank; heart and kidneys.

Other Facts About Pork

For tenderness and appetite appeal, all pork should be cooked well done. Cuts marketed as cured meats are hams, bacon, Canadian-style bacon, shoulder butts and hocks. Frozen fresh pork may be stored at 0° F. or lower, 3 to 6 months; freezing is not recommended for smoked pork.

_Recipes for_ PORK

Pork Loin Roast

MENU IDEA Pork Loin Roast Oven Browned Potatoes Broccoli Molded Cranberry Salad Corn Sticks Butter or Margarine Pumpkin-Pecan Pie Beverage

_3 to 5-pound pork loin roast_ _Salt and pepper_

Have backbone removed from loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so bulb reaches center of thickest part. Be careful that thermometer does not rest in fat or on bone. Do not add water. Do not cover. Roast in moderate oven (350° F.) until meat thermometer registers 185° F. Allow about 35 to 40 minutes per pound for roasting.

Golden Filled Pork Rolls

MENU IDEA Golden Filled Pork Rolls Acorn Squash Green Beans Waldorf Salad Cloverleaf Rolls Butter or Margarine Spice Layer Cake Beverage

_8 pork arm steaks, cut ½ inch thick_ _Salt_ _Pepper_ _1 No. 303 can cream-style corn_ _1½ teaspoons salt_ _2 eggs, beaten_ _3 tablespoons melted butter or margarine_ _¼ cup chopped green pepper_ _2 tablespoons chopped onion_ _4 cups soft bread crumbs_ _½ teaspoon dry basil_ _½ teaspoon sage_

Remove bones from pork steaks. Season with salt and pepper. Combine remaining ingredients, mix lightly and spread on steaks. Roll each steak like a jelly roll and tie or fasten with a skewer. Place rolls in a baking dish and bake in a moderate oven (350° F.) for 1 hour. 8 servings.

Pork Chop-Potato Scallop

MENU IDEA Pork Chop-Potato Scallop Corn on the Cob Spinach-Radish Salad Hard Rolls Butter or Margarine Blueberry Pie Beverage

_6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thick_ _Salt and pepper_ _2 cups coarsely grated peeled potatoes_ _2 tablespoons grated onion_ _2 tablespoons flour_ _1½ teaspoons salt_ _¼ teaspoon pepper_ _1½ cups milk_

Brown chops in frying-pan. Season with salt and pepper. Combine remaining ingredients in order given and arrange in a shallow baking dish. Place chops on potato mixture. Bake in a moderate oven (350° F.) for 1 hour or until done. 6 servings.

Baked Smoked Ham—Buffet Glaze

MENU IDEA Baked Ham-Buffet Glaze Corn Pudding Green Beans Jellied Fruit Salad Assorted Hot Rolls Butter or Margarine Banana Cake Beverage

_12-14 pound smoked ham_ _Buffet Glaze_

Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) until the meat thermometer registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove rind, chill and glaze.

Buffet Glaze

_1½ tablespoons gelatine_ _1¾ cups water_ _2 bouillon cubes, if desired_ _¼ teaspoon salt_ _1 teaspoon sugar_ _½ cup cream_ _Green pepper strips_ _1 small bottle stuffed olives_

Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. Reserve ¾ of mixture and add cream to remaining mixture. Just before cream mixture begins to congeal pour thin layer over surface of ham. Chill until firm. Continue this process keeping cream glaze at cold pouring consistency until it is all used. Keep a pan of hot water and one of ice water convenient in order to control the consistency of the gelatine mixtures. Arrange design of sliced olives and pepper strips on glazed surface and cover with reserved transparent glaze in the same fashion as the white glaze was applied. Chill. Serve as a cold meat.

Pork Tenderloin Supreme

MENU IDEA Pork Tenderloin Supreme Mashed Potatoes Green Beans Cabbage Salad Hard Rolls Butter or Margarine Apple Pie Beverage

_12 slices bacon_ _6 pork tenderloin patties_ _Salt_ _Pepper_ _6 slices tomato, cut ½ inch thick_ _6 slices onion, cut ¼ inch thick_

Prepare each serving as follows: Cross 2 slices bacon, place tenderloin pattie on the center, sprinkle with salt and pepper. Place a slice of tomato on the pattie, season, and top with a slice of onion. Season. Bring bacon ends up over onion slice and fasten with a wooden pick. Place in a baking pan, cover and bake 30 minutes in a moderate oven (350° F.) Remove cover and continue baking 30 minutes longer. 6 servings.

Candied Ham Loaf

MENU IDEA Candied Ham Loaf Mashed Sweet Potatoes Peas Cinnamon Apple Salad Cloverleaf Rolls Butter or Margarine Lemon Fluff Pie Beverage

_2 pounds ground ham_ _1 pound ground beef_ _2 cups whole wheat bread crumbs_ _1 cup milk_ _2 eggs, slightly beaten_ _1 teaspoon dry mustard_ _½ teaspoon salt_ _½ cup brown sugar_ _½ teaspoon ground cloves_

Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves and spread in bottom of 5 × 9-inch loaf pan. Pack mixture in pan, bake in moderate oven (350° F.) for 1½ hours. Turn upside down to serve. 10 to 12 servings.

Versatile Ground Meat Works Menu Magic

Ground meat is the basis for a great variety of popular dishes. It’s a top favorite, from savory sausage patties for a hearty breakfast to a glamorous meat loaf for a festive dinner party. Whatever the menu, the economy, simplicity of preparation and versatility in serving explain the universal appeal of ground meat to homemakers.

Ground beef, veal, pork or lamb, or a combination of these, provides a meat dish for every taste. With the meat as the foundation of the recipe, other ingredients are often added to introduce flavor variety.

_SEASONINGS TO CHOOSE._ Basic proportions for the more common seasonings are 1 teaspoon salt, ¼ teaspoon pepper and 2 to 4 tablespoons chopped onion for each pound of meat. Sage, thyme, marjoram, cayenne pepper, celery salt, Chili powder, curry powder, paprika, mustard, cloves and nutmeg are some of the commonly used herbs and spices. When experimenting with new combinations, it is advisable to use these seasonings cautiously until the proportions which have the greatest flavor appeal are discovered. A good rule to follow is ⅛ teaspoon per pound of ground meat for the stronger seasonings, ¼ teaspoon per pound of ground meat for the more mild seasonings.

_OTHER INGREDIENTS TO ADD._ Toasted or plain enriched white, whole wheat or rye bread; cracker crumbs; and rolled oats, rice or other cereals may be combined with the ground meat. Grated or mashed potatoes or carrots, peas, and grated apple are also occasional ingredients. The proportion of these foods added to the ground meat may vary but should be kept relatively small for the best meat flavor. Enough liquid—milk, water, vegetable juices, soup stock, canned or cooked tomatoes, tomato catchup—will be needed to moisten the mixture, and egg is necessary to hold the ingredients together.

_WAYS TO SERVE._ Meat loaves and meat balls are perhaps the most usual ways in which ground meat mixtures are served. To add variety, the meat mixture may be baked in large or individual ring molds, muffin pans, or in various shapes for individual loaves. Potatoes, green peppers, onions, egg plant and squash are a few of the vegetables that lend themselves to a meat stuffing. Ground meat and vegetable combinations are often prepared as fritters. Ground meat mixtures (principally meat with herbs or spices for seasoning) appear on the menu as meat patties; meat sauces for macaroni, spaghetti, noodles and rice; meat drumsticks; fillings for meat pies or tarts; toppings for meat shortcakes, and as favorite casserole dishes.

Barbecued Pork Chops

MENU IDEA Barbecued Pork Chops Buttered Rice Broccoli Cucumber Salad Corn Meal Muffins Butter or Margarine Jelly Roll Beverage

_6 pork rib or loin chops, cut 1 inch thick_ _1 teaspoon salt_ _½ teaspoon pepper_ _2 tablespoons flour_ _2 tablespoons prepared mustard_ _¼ cup chopped onion_ _½ teaspoon ground cloves_ _2 tablespoons Worcestershire sauce_ _1 cup juice from apple, peach, bread and butter or sweet pickles_ _1 cup catchup_

Brown chops in frying-pan. Season with salt and pepper. Mix flour and mustard to make a smooth paste. Add remaining ingredients and blend well. Pour mixture over chops, cover closely and cook slowly for 1 hour. 6 servings.

Smoked Ham Slice—Apricot Glaze

MENU IDEA Ham Slice-Apricot Glaze Mashed Potatoes Asparagus Lettuce-Tomato Salad Hot Biscuits Butter or Margarine Ice Cream Brownies Beverage

_Smoked ham slice, cut 1 inch thick_ _1 No. 303 can apricot halves_ _½ teaspoon ground cloves_ _¼ teaspoon allspice_ _½ teaspoon cinnamon_

Drain apricots and save juice. Set regulator to broil. Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 inches from the heat. Sprinkle with spices and broil until nicely browned, about 10 minutes, basting occasionally with apricot juice. Turn, sprinkle ham with remaining spices, continue broiling, basting with apricot juice until done, about 10 minutes. Five minutes before ham slice is done, arrange apricot halves, cut surface down, on ham and continue broiling until ham is done and apricots are lightly browned. Spoon basting liquid over ham and apricots before serving. 4 to 6 servings.

RECIPES FOR PORK LEFTOVERS

Ham-Noodle-Mushroom Casserole

_2 cups cubed cooked ham_ _1 8-ounce package broad noodles_ _Water_ _1 3-ounce can mushrooms_ _3 tablespoons butter or margarine_ _¼ cup enriched flour_ _2 cups milk (or milk and mushroom liquid)_ _½ teaspoon salt_ _½ teaspoon pepper_ _1 tablespoon chopped pimiento_ _1 tablespoon chopped parsley, if desired_

Cook noodles in boiling salted water until tender. Drain. Cook mushrooms in butter or margarine until lightly browned. Remove mushrooms, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add salt, pepper, pimiento, parsley and ham. Arrange the cooked noodles in a greased 1½-quart casserole. Add ham mixture, arrange mushrooms on top. Bake in a moderate oven (350° F.) for 45 minutes. 6 to 8 servings.

Swiss Salad

_2 cups cubed cooked pork_ _1 cup cooked peas_ _½ cup French dressing_ _½ cup diced celery_ _½ cup walnut meats, broken_ _6 lettuce leaves_ _Paprika_ _Mayonnaise_ _2 hard-cooked eggs_ _6 stuffed olives_

Marinate meat and peas in French dressing and chill. Add celery and nuts and arrange on lettuce leaves. Sprinkle with paprika and dot with mayonnaise. Cut each egg into 6 slices. Remove egg yolk from egg slices. Arrange the white rings around the salad. Cut each olive into 4 slices. Overlap 2 olive slices inside each ring of egg white. Press the egg yolks through a sieve and sprinkle over the salad. 4 to 6 servings.

Lamb Cuts and Cooking Methods

ROAST: Rolled and cushion-style shoulder; crown roast; loin roast; boneless sirloin; leg; breast and loaf.

BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and kidneys.

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

PANFRY: Shoulder chops; rib and loin chops; steaks; patties; liver and kidneys.

BRAISE: Shoulder chops; breast; riblets; steaks; neck slices; shanks and cubes.

COOK IN LIQUID: Neck; riblets; shanks; stew meat; hearts and kidneys.

Other Facts About Lamb

Lamb comes from a young animal and practically all cuts may be cooked by roasting, broiling or panbroiling. These cuts may be served medium or well done. Lamb neck, shanks and breasts should be braised or cooked in liquid until well done. The “fell” or paper-like covering, should not be removed from the leg of lamb because the leg, with “fell” on, will roast in less time, hold its shape better and be juicier; the “fell” is removed from chops and steaks. Lamb, at its best, should be served hot or cold ... never lukewarm. Frozen lamb cuts may be stored at 0° F. or lower, 6 to 9 months.

_Recipes for_ LAMB

Broiled Lamb Chops

MENU IDEA Broiled Lamb Chops O’Brien Potatoes Minted Carrots Fruit Salad Fan Tan Rolls Butter or Margarine Cherry Pie Beverage