B—Lancaster Farming frridhy, ApriTiS, 1058 Farm Wife and Family Flank Steak, Treated and Cooked With Care, is Tasty, Economical Would you like to serve a steak dinner that is easy on your bud get? Then, answer your family’s “cries for steak” by preparing a kinkly flank steak dinner. Flank steak is economical be cause it comes from the hind quarter of beef located below the sirloin, giving the meat good quality but rendering it less juicy and tender than sirloin. However, it’s no secret that flank steak is easily tenderized and'keep juicy through proper cooking. Most flank steaks are less than one-inch thick about 12-14 inches long, and 4 6 inches wide —■ an ideal shape for rolling. The fibers run lengthwise, making it wise to cut the surface in diamond shapes (called scoring) to shorten the fibers. For tenderness- long, slow cooking with moist heat is need ed. Stuffing and rolling flank steak is easy because of the meat’s flat ness. Fastened with skewers or string, the roll is easy to brown and cook Braising with a tart liquid or juice imparts a flavor and texture that makes flank steak a dish “fit for a king.” Here’s a recipe for an easy stuffed flank steak. The ginger in the stuffing joints the tangy vine gar of the braising liquid in a tasty alliance Sliced after cook ing into pm wheels, this flank steak makes a handsome mam dish. EASY-STUFFED FLANK STEAK ‘l flank steak 1 large onion, finely chopped m cups soft bread crumbs Vz cup chopped celery 2 tablespoons chopped parsley 1 teaspion salt Gets *136 an acre from oats! Wallace Miller, Minnesota dairyman, no longer harvests oats for grain alone. He cuts the whole crop in the milk stage . . . field-WlltS to —£S;.3| 50-60% mois ture and proc- d esses it as oat haylage through a Harvestobe. % The resulting yU feed has more l iMkWSS.* protein in his case, pound for pound on a dry matter basis, than the grain itself. Delivers up to $136 income per acre from oats University of Illinois research ers found that switching from grain harvesting to whole-plant storage tripled income per acre from oats when the oat haylage was fed to beef calves Habvestore’s sealed, oxygen free storage is the secret. It pre serves the protem-nch feed New seedings do better too, because you harvest the nurse crop ear lier. Get all the facts on feeding more livestock on your present acres at less cost. See us today. Staled, oxygen-free HAKVESTORE* «.. the landmark of high-proftt firming Knipmeyer Inc. Harvestore Sales & Service NEW HOLLAND, PENNA PHONE ELGIN 4 2351 u i teaspoon pepper Va teaspoon ground ginger 2 tablespoons lard or drip pings 2 tablespoons brown sugar Vz cup each, vinegar and water Score flank steak. Pound steak with edge of a heavy saucer or a meat pounder. Mix onion, bread crumbs, celery, parsley, salt, pep per. and ground ginger, and spread evenly on one side of The steak, leaving an inch margin all around. Roll steak, beginning at narrowest end, and tie with string or fasten with skewers. Brown meat roll in hot fat. Add mixture of brown sugar, vinegar, and water; cover and cook over low heat about I*4 to two hours, or until tender. When cooked, re move string or skewers and cut into slices. Serve with cooking liquid as gravy; thickened, is necessary. Makes four to six serv ings. Rolled in a “jelly roll” fashion, corn stuffed flank steak is color ful as well as flavorful eating. The red tomato juice lends a bright background to golden corn and rich brown meat. CORN STUFFED FLANK STEAK 1 flank steak 14 cup flour V,z teaspoons salt 1 teaspoon paprika Vs teaspoon pepper 5 tablespons lard or drippings 14 cup chopped onion .* V* cup chopped celery 1 small clove garlic* minced 1 cup soft bread crumbs 1 can (8 ounces) whole ker- lllllllllllllllllllllllllllllllllllllllllllillllllllllllllflllllllllllll SERVING YOU For Convenience, for Confidence Bank at the Fulton. nliiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii^ PENN SQUARE * mcgovermave. ★ woun*vilue ★ east retersrurg * akrom member federal depout insurance corporation NO MATTER WHAT THE SIZE OF YOUR ACCOUNT YOU’LL FIND THE FULTON READY AND WILLING TO SERVE IN WHATEVER FINANCIAL CAPACITY IT CAN jC nel cotfli, drained-"/,, 1 egg, well beaten 1 can (18 ounces- tomato juice 2 teaspoons salt 3 A teaspoon pepper Sprinkle scored steak with mix ture of flour, salt, paprika, and pepper. Pound with edge of a heavy saucer or a meat pounder. Melt two tablespoons fat, add onion and cook over medium heat 3 minutes. Add celery, garlic, bread crumbs, corn, and egg; mix until ingredients are well blend ed. Spread over steak and roll, starting at the widest end, m a jelly roll fashion; tie with string or fasten with skewers. Brown roll in remaining fat. Add tomato juice, salt and pepper. Cover and cook over low heat to two hours, or until meat is tender Slice and serve with cooking liquid Four to- six servings. I* V Here is a wonderfully good tasting way with flank steak. Stuff the steak with noodles which have been cooked in bocil lon and flavored with basil. Then brown the meat, cover and bake until tender. To serve, cut the rolled-up steak and noodles in slices. This delicately flavored mam dish has a big future, we think. STUFFED FLANK STEAK 4 ounces medium noodles 3 cups beef bouillon 2 tablespoons minced onion V 4 cup finely sliced celery 1 1> teaspoon basil 1 flank steak (1 Vi to 2 Ibs- Salt Pepper Fat or drippings Add noodles to boiling bouil lon. Boil rapidly, stirring con stantly- for two minutes. Drain immediately, reserving bouillon for cooking liquid. Then rinse noodles with warm water and dram well. Add onion, celery and HEAR The Menuonite Hour Each Sunday Lancaster WLAN 12:30 P. M. Norristown WNAB 8:00 A. M. Hanover WHVR 1:00 P. M. iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiimmiiiiiiiiiiw well, Reason salt and pep per. Arrange noodle mixture over steak, or if steak is in two pieces, place noodles over one piece of steak and put other piece of steak over noodles. Hold edges together with metal skewers Tie securely with string and then remove skewers Add fat or drippings to Dutch oven (or saucepot). Add rolled-up steak and brown lightly on all sides on top of range. When browned, place rack under steak in Dutch oven. Add bouillon. Cov er and bake m moderate oven (350*) about 1 hour and 50 minu tes. Add hot water if more cook ing liquid is needed. To serve, cut roll into crosswise slices. Makes six servings. Another way to make a stuffed steak STUFFED STEAK 2 pounds flank or round steak 1 cup crumbs Vj cup stock or water 1 teaspoon salt y 4 teaspoon pepper 1 tablespoon chopped, onion % cup chopped celery L small turnip, diced 1 small carrot, diced The meat should be cut from a half to an inch thick. Wipe steak, remove skin and place meat flat on a board. Combine crumbs, stock or Water, salt, pepper, chop ped onion and one-fourth cup cel ery. Spread on meat. Roll steak with the grain, so meat will slice across the gram when it is cut. Place remaining vegetables in roasting pan and place meat on top. Add two or three cups of water, depending upon size of pan. Cover and bake in moderate oven (350‘) three hours, or until tender. To cook on top of stove, melt one-half cupt suet m flat-bottom ed heavy kettle, flour roll thickly and place in kettle. Turn from itttt. ** Protect Your Forage The Eastern States Way Purchase HEPTACHLOR Now From Your Local Eastern States | Eastern States Farmers’ Exchange Quarryville Service Center Lancaster Service Center Tel. EXpress 4-3756 h £l»2*** q ‘ Id* WjfUidt We carry all the Super MA - CO Poultry Rations from Chick Starter to Breeder Mash S. O. Trupe East Earl, R. D. 1 ]VI. S. Graybill & Son Bareville Pioneer Manufacturers of High Efficiency Poultry Rations. side to SKfeuntil it is well brown ed, then add hot 'water to nearly cover and simmer for three hours. When meat is cooked, remove from kettle and thicken broth, using one to two tablespons flour to each cup of broth. Variations Omit suiting sug gested above. Stuff steak with Sausage Stuffing, Potato Stuffing or Oyster Stuffing. hot oven for broiler fryers Birds, for the family platter this month are the young, tender broil er-fryer chickens on most mar kets the country over in heavy supply Most of these birds sell eut-up in serving pieces and pack aged. The traditional and most common method of cooking is frying. Even if fried chicken is your favorite dish, most families ap preciate variety when chicken comes to the table often. So it pays to know different successful ways to cook these young, lean birds. Many homemakers today are interested in cooking with less fat than is required by fry ing. They also want cooking that saves time and labor for the cook. A. simple hot-oven bake meets these specifications and has been proved successful in tests at the U. S Department of Agriculture’s Institute of Home Ecomonics. In an oven at 400 degrees the tender chicken pieces take only 50 to 60 minutes to cook. They should come out delicately browned, plump and juicy Only a little fat is needed and no flouring or dip ping in batter as for fried chic ken Oven-cooking calls for the minimum of attention by the cook another advantage. Here’s how to do it: Rub or lightly brush chicken pieces with soft fat. Season with salt and pep per as desired. Place pieces skin side down on a rack in a shallow (Continued on page nine) Service Center Tel. STerling 6-3647 Ira B. Landis 779 Valley Rd., Lane. « Clem Hoober Intercourse
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