B—Lancaster Farming, Friday, August 29, 1958
For t!
Farm Wife and Family
Select Good Meat Products;
Prepare Properly For Tasty Dish
For broiling over a charcoal
fire, meat experts say, you should
select a well-marbled steak. By
marbling they mean steaks of fat
interspersed within the lean. A
well marbled steak will usually
be tender and juicy when broiled
—if it comes from a young ani
mal.
The food shopper has no way
of judging this last point but
Federal meat graders do —and
the shopper can take advantage
of their knowledge by using U. S.
grades as a guide in picking her
picnic steak.
USD A Prime and Choice
grades provide steaks which are
best for broiling. You can
easily tell if beef is Federally
graded. On the fat covering you
will find one or more purple
shield-shaped stamps enclosin
the grade name and the letters
USDA. This shield grade mark
is registered in the U. S. Patent
Office for your protection.
In addition to knowing the
grades of beef that are good for
broiling, it is important to know
what cuts are appropriate
Porterhouse, T-bone, sirloin
and club steaks are the best.
However, a rib steak compares
favorably with these in tender
ness and flavor, and usually costs
less per pound.
Do you ever hesitate when
selecting round steaks at the meat
market 9 The entire slice with
8 1
§ ROOM HEATERS WATER HEATERS \\
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i GAS STOVES GAS CLOTHES DRYERS p
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H Many Other Gas Appliances \\
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Priced Low to Sell Our Service the Best g
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| WARD BOTTLE GAS, EPHRATA, PA. I
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TO KEEP COWS IN CONDITION
AND THE MILK PAILS FULL
Ru&Raaß^M
Dairy Feeds \W
Add Red Rose Dairy Feeds or Red Rose Supplements
to your roughages and home grains. Then you’ll
be sure that you are providing your cows with all
nutrients and proteins they need to keep them well
fed and in good condition.
BUY YOUR FEED FROM THESE RED ROSE DISTRIBUTORS
REICH POULTRY FARM A. S. GROFF
R D.l. Marietta, Pa. 21 S Queen St Lancaster, Pa.
CHAS. E. SAUDER & SONS E. MUSSER HEISEY
RD2 East Earl, Pa. RD.2. Mt. Joy, Pa.
MUSSER’S WARREN SICKMAN
The Buck RD 1, Quarryville, Pa RDI Pequea, Pa.
J. C. WALKER & CO. AMMON E. SHELLY
Gap, Pa. RD 2. Lititz, Pa.
its small round bone is a hearty
meal for a large family, but a
section of the steak might be
a wiser purchase for the family
of two or three..
If you have a freezer and find'
the whole steak too much for one
meal, divide the steak; freeze one
section and cook the other. Store
the fresh meat loosely wrapped
in waxed paper in the refriger
ator for use within two days.
Wrap the meat for freezing
tightly in moisture-proof wrap,
such as laminated paper, alumi
num foil, or any of the special
freezer papers Be sure and
label the package with the con
tents, number of servings (allow
ing 14 pound for each serving),
and date of freezing. The meat
can be stored three to four
months.
Round steak is usually divided
into two portions, called top or
inside and bottom or outside
round steak To divide the meat
at home, leave the bone in the
larger section of the meat and
cut crosswise just under the
bone. The top portion then con
tains the round bone and large
section of meat with additional
section of meat around the bone.
The boneless, bottom portion has
three areas of meat outlined by
connective tissue.
When you purchase round
steak at the meat market, the
choice of top or bottom depends
upon your preference and use
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This nippy sour cream sauce goes well can use dairy products in many ways
with cold sliced meats for a summer buffet. alone or in combination with nearly all
Easy and quick to prepare, the sauce is other foods to make a meal tasteful and
another example of how the homemaker complete.
The top portion is slightly more
tender than the bottom portion.
Both pieces are more succulent
and tender when braised—cooked
slowly over low heat with a little
liquid. If the top round steak is
well marbled with streaks of fat
and surrounded by a good
outside layer of wite or cieamy
fat, the meat is tender enough to
broil or pan-fry.
In this recipe, top round steak
is cut into finger-size pieces and
simmered in a tomato mixture to
which sour cream is added. The
saucy entree is, delicious—good
enough for-a party
SPECIAL BEEF STROGANOFF
Two pounds top round steak,
cut in short, thin strips
One-fourth cup laid or dripp
ings
Two medium onions, finely
chopped
Two cans (8 ounces each)
tomato sauce
Two cans (4 ounces each)
sliced mushrooms
Two teaspoons salt
One teaspoon Worcestershire
sauce
One-eighth teaspoon pepper
One cup sour cream
Brown meat m hot fat m a
large heavy skillet Pour off any
excess liquid which might accum
ulate Push meat to one side of
pan and add onions, cook 5 min
utes Add tomato sauce, mush
rooms with their liquid, salt,
Worcestershire sauce, and pep
per Cover pan and cook over
low heat one hour or until meat
is tender. Blend in sour cream
and heat through; do not boil
Serve over hot rice and garnish
with chopped parsley. Makes 8
servings.
Here’s a recipe that calls for
either portion of round steak.
Stnps of carrot and green pepper
stick out jauntily from rolled
stnps of steak.
One and one-half pounds
round steak, cut %-mch thick
One and one-half teaspoons
salt
One-fourth teaspoon pepper
Two carrots, cut in strips
One large green pepper, cut
m strips
Three tablespoons flour
Two teaspoons paprika
Three tablespoons lard or
drippings
One medium onion, chopped
One cup bouillon
Cut round steak into 6 long
strips. Sprinkle with salt and
pepper. Place carrot and green
pepper strips m center of each
meat strip; roll and fasten with
skewers. Mix flour and paprika,
rub into surface of meat. Brown
in hot fat Add onion and bouil
lon, cover pan and cook over low
heat IV2 hours or until meat is
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ROUND STEAK ROLL
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This nippy sour cream sauce
goes well with cold sliced meats
for a summer buffet
SOUR CREAM HORSE-RADISH
SAUCE FOR MEAT
1 cup sour cream, whipped
Vz teaspoon salt
2 teaspoons sugar
6 or 8 tablespoons grated
horse-radish
To the whipped cream, add the
salt and sugar, then gradually
stir m the horse-radish Serve
vv>th meat (pot lost, baked ham)
or fish
The next time you purchase
alamb shoulder ask the meatman
to bone and roll the meat Boned
Our Community is Our Business
Always we are thinking of how we can be of
greater constructive service to our depositors and
to the community. We know our continued prosperity
depends upon the steady progress of our customers
and the area we serve.
Use Our Convenient
DRIVE-IN WINDOW
One-half block from
Penn Square on South
Queen Street.—Rear of
Main Bank.
“Serving Lancaster from Center Square since 1889"
MILLERSVILLE BRANCH
Member Federal Deposit Insurance Corporation
Maximum Insurance $lO,OOO per depositor
V
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lamb shouder is easy to carve.
Try roasting lamb shoulder with
a nippy barbecue sauce.
Give your family a menu
change and serve tempting and
nutritious beef liver. This re
cipe for liver with sour cream
wil bring new eating enjoyment
to those folks who are fond of
liver
LIVER WITH SOUR CREAM
One pound beef liver
Two tablespoons chopped
onion
Three tablespoons bacon
drippings
Two-thirds cup- mushroom.
(Continued on page 9)
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25 S. Queen St.—Swan
Parking Lot —Vine & S.
Queen Sts. Stoner Park
ing Lot—S. W. Corner
Vine & Queen Sts.
302 N. GEORGE ST
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