t
Make beef
For many of us, beef is an im
portant part of our diet.
in recent years beef has come into
some bad press.
Critics claim beef fat contains
more “saturated” fatty acids than
vegetables or other meat fats. In
fact, beef fat contains only about 49
percent saturated fatty acids. The
remainder are unsaturated.
Chemical analysis shows that
three ounces of roasted, lean beef
contain 80 milligrams of
cholesterol, about the same
amount as baked chicken without
skin. White turkey, veal and
mackerel have about 86
milligrams.
And, three ounces of roast lean
beef contain 169 calories, or about
eight percent of the daily food
energy requirement of an adult.
Roast beef, as purchased in a
store, with both lean and fat,
contains 214 calories per three
ounce serving, while three ounces
of shelled peanuts contain 465
calories, and one-half cup dried
beans contain 324 calories.
If you’re convinced that beef
should be a part of your regular
diet, try some of the hearty beef
recipes below.
BASIC GROUND BEEF
Short cut cooking with partially
prepared food. Freeze meat
mixture in portions and use right
from the freezer as the beginning
for Quick Spanish Rice.
To make basic ground beef;
1 cup chopped celery .
1 cup chopped onion
Vi cup chopped green pepper
2 pounds ground beef
Combine all ingredients in large
skillet. Cook and stir over medium
heat until vegetables are tender
and meat is browned. Cook
quickly. Freeze in three 2-cup
portions, choosing containers
whfch are moisture proof; seal to
exclude as much air as possible.
Makes 6 cups.
QUICK SPANISH RICE
4Ms cups water
16-ounce can tomato paste
cup chili sauce
1% teaspoons salt
Dash of pepper
2 cups frozen basic ground beef
1 cup uncooked long-grain rice
In large saucepan, combine
water, tomato paste, chili sauce,
salt and pepper. Add frozen meat
mixture. Cover and cook over low
heat until meat is thawed, about 20
minutes. Add rice. Cover; bring to
boiling. Reduce heat and simmer
30 minutes or until rice is done.
Makes 4 to 6 servings.
If you have recipes for the topics listed below, please
share them with us We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene Lancaster
Farming, P 0 Box 366, Lititz, PA 17543
February
Home On The Range
e pert of your winter meals
BEEF AND FRANKFURTER
LOAF
1 pound ground beef, or divide half
and half with turkey burger
Vz pound hot dogs, ground
1 cup cracker crumbs
1 egg, beaten
1 teaspoon salt
Vz teaspoon pepper
Glaze:
% cup brown sugar
Vi cup water
Vi tablespoon vinegar
Mix, being sure to add half of
glaze to meat mixture, saving
remaining half to cover outside.
Bake at 350°F. for one hour.
Lucy Martin
Narvon
SWEET AND SOUR SAUCE
WITH MEATBALLS
Meatballs:
2 pounds ground beef
2 eggs
10 to 12 slices wet bread
Salt and pepper
Parsley
Garlic powder
Squeeze bread and combine with
remaining ingredients. If mixture
is too wet, add bread crumbs until
a little drier. Ball and fry until
brown. Simmer in sauce for about
30 to 35 minutes.
Sweet Sour Sauce:
112-ounce bottle chili sauce
10 ounces grape or apricot jelly
2 tablespoons lemon juice
Mix all. Heat and simmer.
Pat Quick
Clinton, NJ
MIDWESTERN BEEF STEW
2 tablespoons cooking oil
2 pounds beef for stew, cut in 2-inch
chunks
1 tablespoon salt
Vi teaspoon pepper
1 bay leaf
2 cups water
1 cup canned beef broth
1 bunch carrots
3 to 4 small zucchini
116-ounce jar small whole onions,
drained
3 medium tomatoes
1 tablespoon flour
cup water
Heat oil in deep pot or Dutch
oven. Add beef chunks and quickly
brown on all sides. Add salt,
pepper and bay leaf. Stir in 2 cups
water and beef broth. Bring to a
boil, reduce heat and simmer
about \ x k hours or until meat is
tender. Meanwhile, peel carrots
and cut in 2-inch lengths. Cut
zucchini in 1-inch slices; quarter
tomatoes. Blend flour and cup
water. After beef has simmered
about 1 hour, add carrots. About IS
minutes later, add zucchini and
continue simmering until meat and
vegetables are tender. Add onions,
tomatoes and flour/water mixture.
Combine gently but thoroughly.
Bring - to a boil, reduce heat and
simmer 3 minutes.
Betty Biehl
Mertztown
Betty Biehl
Mertztown
Recipe Topics
.Cherries
Candy
BreaKfast Break
ORIENTAL BEEF
AND ASPARAGUS
V/2 pounds round steak, x k inch
thick
Va cup soy sauce
IM> teaspoons sugar
3 tablespoons water
2 pounds fresh asparagus, cut into
1-inch pieces or 2 10-ounce
packages frozen asparagus,
thawed and drained
cup vegetable oil
8 ounces fresh mushrooms, sliced
OR
1 8-ounce can mushroom slices,
drained
Remove fat from meat. Cutting
across grain, slice meat into thin 2-
inch strips. Meat may be semi
frozen for easy slicing. Mix soy
sauce, sugar and water with njeat,
stirring well to coat all pieces. Set
aside. Cook fresh asparagus in
boiling water 4 minutes or until
crisp-tender; drain. Heat 2
tablespoons of the oil in large
skillet over medium high heat. Add
asparagus and mushrooms and
stir-fry for 2 minutes; remove
from skillet.
Heat remaining oil in skillet. Add
drained meat and stir-fry until
meat is cooked, but still juicy. Add
asparagus, mushrooms and
drained marinate; stir-fry entire
mixture for another 2 minutes or
until hot. Serve immediately.
Makes 6 servings.
CREAMY BEEF ‘N MUSHROOM
TURNOVERS
1 Va pounds lean ground beef
1 onion, chopped
1 green pepper, chopped
Vi to % pound fresh mushrooms,
coarsely chopped
1 tablespoon Dijon-style mustard
1 tablespoon prepared horseradish
1 teaspoon fresh garlic
1 teaspoon lemon juice
x k teaspoon each pepper, paprika,
and Italian seasoning
2 3-ounce packages cream cheese,
cubed
1 17-ounce package frozen puff
pastry, thawed (2 sheets)
1 egg yolk combined with 1
tablespoon water
1 tablespoon sesame seeds
Crisp greens, cherry tomatoes for
garnish
Combine beef, onion and pepper
in skillet over medium-high heat;
cook, stirring occasionally, about 3
minutes. Add mushrooms, con
tinue to cook, stirring occasionally,
about 3 minutes longer or until
meat is no longer pink. Drain if
necessary.
Stir in seasohings; mixing well.
Add cream cheese cubes and cook,
stirring often, over medium heat
until cheese has melted and
mixture is heated through.
Reserve.
Preheat oven to 40O°F. Unfold
pastry sheets and place on
ungreased baking sheet to form
two triangles with other half of
triangles overhanging sheet. Place
half of beef mixture on each
triangle, leaving 1-inch border.
Moisten edge of pastry with water;
fold other half of triangle over and
press to seal. Brush with egg
mixture; sprinkle with sesame
seeds. Bake in 400°F. oven about 20
minutes until golden brown.
Place tuinover atop crisp greens
and garnish with cherry tomatoes.
Cut each turnover into 3 pieces to
serve. Makes 6 servings.
i^rv *£, W»«K.
, 4
Stews are naturals for whetting winter appetites as they’re
savory, hearty and fill the kitchen with delicious aromas while
cooking. This Midwestern Stew features tasty chunks of beef,
seasonings and a variety of vegetables.
CHEESEBURGER ON RYE
4 slices rye bread
Vz pound lean ground beef (about 1
cup)
Pepper
tablespoons ketchup
4 thin onion slices
4 thin slices tomato
4 slices mozzarella cheese
Toast bread on one side. Spread
about V« cup of ground beef on the
untoasted sides of the bread. Broil
2 to 4 inches front the heat until
browned, 5 to 6 minutes. Spread
with ketchup and season with
pepper. Top with onion and
tomato. Place cheese slice over
sandwich. Return to broiler just
long enough to melt cheese. Makes
4 servings.
Featured Recipe
There are may ways to prepare beef, whether it be shish kebab,
pot roast or steak. One of the quickest and easiest wavs to cook
those choice cuts of meat is in the microwave oven.
The following beef recipe comes from the Pennsylvania Meat
Marketing Program. This delicious dish is perfect for a busy night
when you have an evening meeting to attend and not much time for
cooking.
Cheddar Beef Strips
1‘ z pounds beef round steak, cut 3/ 4 to 1 inch thick
1 tablespoon cooking fat
1 medium onion, finely chopped
3 tablespoons flour
1 teaspoon instant beef bouillon granules
* 2 teaspoon salt
1/8 teaspoon celery seed
18-ounce can tomato sauce
1 tablespoon brown sugar
14-ounce can mushroom stems and pieces
Ms cup (2 ounces) shredded Cheddar chee
2 tablespoons chopped parsley
Hot cooked egg noodles
Slice round steak in strips 1/8 inch thick and about 0 to 2*2 inches
long. Place cooking fat and onion in 11 3 4 x inchne owave-safe
baking dish. Cover with waxed paper ar ■'at medium
for2minutes. Combinefloci. bouillon,s< > <■« 1 1 dredge
steak strips. Add to baking dish, stirring i < ■ oat strip.-. Cover and
microwave at medium 4 minutes; stir. Continue cooking, covered,
6 minutes, stirring every 3 minutes. Stir in tomato sauce, brown
sugar and mushrooms, including liquid Microwave covered, 2
minutes; stir and continue cooking 2 minutes. Stir in cheese and
microwave, uncovered, 1 minute. Sprinkle with parsley and serve
with noodles. Makes 6 servings. Note; P. > 'ally freeze steak to
facilitate slicing into thin strips. 4
<£
'i* M
i'
SPANISH RICE WITH BEEF
% pound ground beef
110-ounce package frozen com
1 cup water
114%-ounce can stewed tomatoes
teaspoon oregano
teaspoon chili powder
teaspoon salt
V« teaspoon garlic powder
1/8 teaspoon black pepper
IV2 cup minute rice
Brown meat. Add com, water,
tomatoes and seasonings and bring
to a boil. Stir in rice, cover'and
remove from heat. Let stand 5
minutes. Makes 4 servings.
LaKee Christman
Greencastle
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