—Lancaster Farming, Saturday, January 20,1979
46
Home on the Range
Beef up your day with flavorful recipes
Beef is for more than main dishes and dinners, ac
cording to our Home on the Range column this week.
Included are beef recipes for breackfast, brunch, lunch
and supper, and a few might even make delicious snacks.
Many of the beef recipes were furnished by the Beef In
dustry Council.
This is the last call for lamb recipes which will be
featured in the Home on the Range next week.
The month of February will start off with cheese
recipes, and of those old or new family favorites that call
for the delightful taste of cheese. Valentine recipes will
follow the next week, with special foods that are prepared
with tender loving care for that Romantic holiday.
Cherry desserts will be seen on February 17, and egg
recipes will finish up that month. All recipes can be sent to
Home on the Range, Lancaster Farming, Box 366, Lititz,
Pa. 17543.
We’re looking for themes for the month of March for the
Home on the Range, and we thought some of our readers
might have some ideas of different types of recipes that
they would like to see featured. Andy ideas can be sent to
the same address as the recipes.
GROUND BEEF AND DRESSING CASSEROLE
1 pound ground beef, uncooked
1 teaspoon salt
pepper
3 cups bread dressing (as for fowl)
1 cup mushroom soup
Isiupcanofmilk
In a buttered baking dish place half of bread filling,
meat seasoned with salt and pepper, mushroom soup and
milk heated together. Repeat these layers. Bake un
covered for one hour at 350 Degrees F.
Mrs. Kenneth L. Zimmerman
Frederick, Md.
CHINESE PEPPER STEAK
IV* pounds top round steak, cut 3 4 to 1 inch thick
1 tablespoon cornstarch
Vt teaspoon granulated sugar
teaspoon ginger
V* cup soy sauce
3 medium green peppers
3 small tomatoes
2 tablespoons vegetable oil
1 clove garlic, minced
V* cup water
Partially freeze the steak to firm and slice diagonally
across the gram mto very thin strips. Combine corn
starch, sugar and ginger and stir in soy sauce. Pour
mixture over meat and stir. Cut green peppers into thin
strips and cut tomatoes into wedges. Quickly brown beef
strips (Mi at a time) in hot oil and remove from pan.
Reduce heat; add green pepper, garlic and water to pan
and cook until green pepper is tender-crisp, five to six
minutes. Stir in meat and tomatoes and heat through.
Makes four servings.
This Carrot Coins Beef Loaf offers a different
look to the old favorite, meat loaf. The recipe can
SUNNY FLANK STEAK
1 beef flank steak (IV* pound)
3 medium oranges
% cup lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons salad oil
2 teaspoons granulated sugar
1 teaspoon slat
/8 teaspoon ground cloves
4 drops hot pepper sauce
Grate peel from one orange to measure one teaspoon;
cut orange in half and squeeze juice into a small
saucepan. Add lemon juice, Worcestershire sauce, oil,
sugar, salt, cloves, and hot sauce, heat to boiling, stming
to dissolve sugar; cool. Place steak m plastic bag and add
marinade, turning to coat. Tie bag securely, pressing out
air, and place m a utility dish. Marinate in refrigerator for
six hours or overnight, turning at least once. Remove
steak from marinade and place on rack on broiler pan so
surface of meat is three to four inches from heat. Broil
five to six minutes; brush steak with marinade and turn.
Broil second side of steak to rare, five to six minutes.
Carve steak diagonally across the gram mto very thin
shces. Garnish with wedges cut from remaining two
oranges. Makes four servings.
BRAISED BEEF
V/z pounds beef bottom round steak, cut 3 A to 1 inch thick
1 teaspoon salt
1 teaspoon thyme
1/8 teaspoon pepper
1 beef bouillon cube
Vz cup hot water
2 packages (10 ounces each) cut green beans, defrosted
8 ounces mushrooms, sliced
3 /4 cup buttermilk
1 tablespoon cornstarch
Trim separable fat from steak; slowly heat fat in large
frying pan or Dutch oven to obtain one tablespoon drip
pings. Discard fat. Cut steak in 3 >* to inch cubes; brown in
drippings Pour off drippings. Combine salt, thyme and
pepper, and sprinkle over meat. Crush bouillon cube and
dissolve in hot water; add to meat, cover tightly and cook
slowly V/z hours Stir in green beans and mushrooms;
continue cooking, covered, for 13 minutes. Add buttermilk
to cornstarch, stirring to blend; gradually add to meat
mixture and cook until thickened, stirring occasionally
Continue cooking two minutes. Makes four servings
POLYNESIAN BEEF SALAD
12 ounces beef salami
1 cup mayonnaise
1 tablespoon lemon juice
be found in today’s Home on the Range.
1 teaspoon curry powder
1 can (F 15% ounces) pineapple chunks, drained
2 cups cubed red apple
1 pound seedless grreen grapes, halved
1 cup sliced celery
8 ounces water chestnuts, sliced
Vz cup cashew nuts, halved
lettuce cups
Cut salami in slices V* inch thick; cut in bite-size
wedges. Combine mayonnaise, lemon juice, soy sauce and
curry powder. Toss together salami, pineapple chunks,
apple, grapes, celery, water chestnuts and nuts. Fold in
mayonnaise and chill. Serve in lettuce cups. Makes six
servings.
GROUND BEEF CHOP SUEY
2 cups celery, thin one-inch strips
% cup onion, sliced
1 pound ground beef
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
LOLLIPOPSm
IC. sugar
V 2 C. Honey Brook bak
ing molasses
3 tbsp butter or
margarine
Combine all ingredients in a 2-quart saucepan.
Stir until sugar is dissolved. Cook slowly to hard
crack stage (290 deg F.) or until syrup, when
dropped in cold water, forms a hard, stiff ball.
Drop from tablespoon onto ends of wooden
skewers arranged on buttered pan. Remove
from pan when cold.
YIELD About 20 lollipops
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call: (215) 273-3776
• ZOOK MOLASSES
CO.
West Main St, Honey Brook, PA
(Turn to Page 48)
Vz tsp. salt
h z cup water