10—Lancaster Farming, Saturday., February 3, 1960
ror tnc • ~" r i or
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Tasty Meals For The Thrifty
rF The late winter food budget is often caught
in the squeeze between high food prices and the
need to budget for remaining holiday bills. Pro
tein usually accounts for a large proportion of
any food budget, so economizing on meat and
fish is a good way to “ease the squeeze ”
Even with today’s prices, you can econo- j
mize on meat A little more time spent cooking
and a dash of spices and imagination can y
turn less tender, less expensive cuts of meat
I into a family-pleasing dinner Those less tender
; cuts of meat require slow, gentle cooking in *
; moist heat by braising, stewing or cooking in 1
’ water - 1
Shoulder and arm cuts, round steaks and
roasts, breast and shank meat and frozen fish 2
SPENCE
are generally low to medium
priced cuts Less meaty cuts
such as short ribs and shank can
be combined with beans
limas, na\y or pea beans to
boost the protein content of the
mam dish
To get meals out of the mid
winter doldrums, try a few new
dishes—sauerbraten, sweet and
sour pork, short ribs and limas
or fish fillets baked with cheese
or tomato sauce.
If you make a stew, he ad
venturesome. Try a new season
ing; using either curry powder,
ginger, mace, rosemary, chili
powdei or dry mustard to add
a new taste. Sliced black or
green olives also add to flavor
and appearance. How about try
ing a different vegetable too?
Your family might enjoy a
stew with eggplant, Chinese
cabbage, yellow turnip or par
snips added to the usual car
rots and tomatoes In fact, stews
are a good way to introduce a
new vegetable to the family
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since the flavors are so well
blended together.
Take advantage of another
characteristic of meat, spice and
vegetable combinations. Cook
them a few hours ahead of
time so the 'flavors have a
chance to blend well. Many
dishes seem to taste besi after
standing cooked for a few hours
in the refrigerator.
CORNED BEEF CASSEROLE
ZVz cups (7 oz.) shell macaroni,
uncooked
1 can (12 oz.) corned beef,
diced
2 cups (S oz.) diced Cheddar
cheese
1 can (10% oz.) condensed
cream of chicken soup
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1 cup ™iHr pepper, soup, and water. Pour nr in ungreased fry pan until
Vz cup chopped onion mixture over meatballs. Bake lightly browned and onion is
2 slices bread 40 to 45 minutes. Top'with transparent. Pour off drippings.
2 tablespoons butter, melted shredded cheese, if desired. Add soup, vegetable liquid, veg-
Bake 5 minutes longer, or un- etables, salt, and thyme Mix
Cook macaroni according to tjl cheese is melted and lightly well. Pour into a 2-quart cas
package directions; dram. Com- browned. Sprinkle with paprika, serole. Arrange tomato shoes on
bine macaroni, corned beef, Garnish with parsley, if desir- top of mixture. Sprinkle with
cheese, soup, milk and onion; e( j g servings. salt and cheese. Bake 35 to 40
blend thoroughly Turn into 2- NOTE: Meatball and rice cas- minutes 6 servings,
quart casserole Trim crusts sero i e can be baked in an oven- Calories per serving: About
from bread and cube; toss in pro of dry pan. Brown the meat- 460 if made with regular
butter. Arrange around edge of balls, drain, add the rice mix- ground beef, fat, mushroom
casserole. Bake in a preheated t ure aH d bake. soup, and cheese; about 310 if
350 degree oven 45 minutes or This "recipe has about 270 cal- made with lean ground beef
until golden brown; allow to per serving if made with and celery soup, with fat arwj
stand 10 minutes before serv- j ean ground meat, skim milk cheese omitted,
ing. Makes 8-10 servings. and celery, omitting fat and
MEATBALL
AND RICE CASSEROLE
pound lean ground pork or
beef
cup fine dry breadcrumbs
cup whole or skim milk
tablespoons chopped onion
teaspoon salt
teaspoon Worcestershire
sauce
tablespoons fat or oil, if
desired
cups cooked lice
cup thinly sliced celery
cup finely chopped green
pepper
IOVz oz. can condensed
cream of mushroom or
celery soup
cup water
cup shredded Cheddar
cheese, if desired
Combine ground meat, bread
crumbs, milk, onion, salt, and
Worcestershire sauce. Shape
into 18 meatballs about IVz
inches m diameter. Brown
meatballs in fat, if desired, or
in an ungreased fry pan. Pre
heat oven to 350 degrees. Place
meatballs in a 2-quart casse
role. Mix rice, celery, green
cheese.
MEAT AND
VEGETABLE CASSEROLE
1 10-oz. pkg. frozen lima
beans
IVz cups thinly sliced carrots
1 cup boiling water
V/s lbs. regular or lean ground
beef or pork
2 tablespoons chopped onion
1 tablespoon fat or oil, if de
sired
1 lOV2-OZ. can condensed
cream of celery or mush
room soup
Vs cup vegetable liquid
IVs teaspoons salt
% teaspoon thyme
6 tomato slices, % in. thick
Vs teaspoon salt
2 tablespoons grated Parme
san cheese, if desired
Add lima beans and carrots
to boiling water. Cook, covered,
until tender, about 15 or 20
minutes. Drain, reserving Vs
cup cooking liquid. Preheat
oven to 350 degrees. Cook
ground meat and onion in fat
* *
SWEDISH
SURPRISE CROQUETTES
tablespoons butter
cup regular all-purpose
flour
cup milk
cups cooked elbow maca
roni
cups cottage cheese,
drained
teaspoons minced onion
teaspoon salt
teaspoon dill weed
Dash of pepper
(Continued on Page 11)
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