I
When You’re Really
Hungry, Eat Meat
February is National Meat
Month. Meat lovers everywhere
know that when God told Noah
that “every moving thing is given
for meat” it was one of the best
things that ever happened to
mankind.
Lamb, beef, pork, veal, chicken,
turkey and specialty meats have
universal appeal for those who pre
fer to combine taste and nutrition.
Meat provides iron, zinc, B
vitamins and other important nutri
ents for a reasonable number of
calories. Today meat is leaner,
trimmer, and more suited to the
needs of active health-conscious
consumers.
When you’re really hungry,
nothing satisfies more than a
generous serving of meat. Try
these recipes and see if your family
agrees.
MEATBALLS AND SAUCE
l/i pound ground beef
1 onion, chopped
1 egg
Salt and pepper
'A teaspoon garlic
1 cup applesauce
2 cups com flakes
Mix well and shape into balls.
Place in 9x13-inch cake pan and
cover with sauce.
Sauce:
Vi cup catsup
'A cup water
1 can mushrooms
Pour sauce over meatballs and
bake 1 hour in a 325 degree oven.
Variation: 1 can cream of
mushroom soup may be substi
tuted for mushrooms.
Linda Zimmerman
Lititz
SALISBURY STEAK
2 pounds ground beef
2 teaspoons salt
'/. teaspoon pepper
1 egg, beaten
'/ cup onion, chopped
6 crackers, broken and soaked in
milk
1 teaspoon parsley
'/• teaspoon oregano
'/• teaspoon basil
Mix together all ingredients.
Shape into oblong patties and
brown slowly in skillet. Place in a
baking dish. Make gravy from the
pan drippings and pour over pat
ties. Bake 300 degrees for 45
minutes.
Linda Zimmerman
Recipe Topics
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 Lou Ann Good,
Lancaster Farming, P.O. Box 609, Ephrata, PA 17522.
March
4-
11-
18- *
25-
Bone On The Benge
COZY LIME CHICKEN FOR
TWO
4 broiler-fryer chicken parts
4 tablespoons fresh lime juice
2 tablespoons olive oil
'/a teaspoon salt
Vi teaspoon freshly ground
pepper
1 can (3 ounces) sliced
mushrooms in butter
In small bowl, mix lime juice
and olive oil. Dip each chicken
part in mixture, covering com
pletely. On foil-lined baking pan,
arrange chicken in single layer;
sprinkle with salt and pepper.
Arrange oven rack at least 6 inches
from heat and set temperature at
broil (450 degrees). Broil chicken
about 15 minutes, turn and pour
remaining lime-oil mixture over
chicken. Continue to broil about
15 minutes more or until fork can
be inserted in chicken with ease.
Pour mushrooms in butter from
can over chicken and return to
oven for about 2 minutes or until
mushrooms are hot. Makes 2
servings.
National Broiler Council
RIB EYE STEAKS WITH
HORSERADISH TOPPED
TOMATOES
6 beef rib eye steaks, cut V* -inch
thick
'A teaspoon salt
'A teaspoon pepper
% cup reduced-calorie
mayonnaise
2 tablespoons chopped green
onion, divided
2 teaspoons prepared grated
horseradish
1 egg white, stiffly beaten
3 medium tomatoes, cut in half
crosswise
Place beef rib eye steaks on rack
in broiler pan so surface of meat is
3 inches from heat. Broil 6 to 8
minutes to desired degree of done
ness, turning once. Season with
salt and pepper. Meanwhile com
bine mayonnaise, 1 tablespoon
green onion and horseradish. Fold
in beaten egg white. Place 2 tables
poons horseradish mixture over
each tomato half; broil with steaks
during last 3 minutes or until
brown. Garnish with remaining
green onion. Serve steaks with
Horseradish Topped Tomatoes.
Serves 6.
Lititz
Vegetarian Dishes
, Peanut Butter Recipes
Cooking With Eggs
•Easter Recipes
Beef Council
Start a family favorite by making Broccoli-Stuffed Beef Roast
SICILIAN MEATLOAF
2 eggs, beaten
V* cup soft bread crumbs
1 A cup tomato juice
2 tablespoons parsley
14 teaspoon oregano
'A teaspoon salt
'/ teaspoon pepper
1 clove garlic, minced
2 pounds ground beef
8 thin slices ham
1/4 cups mozzarella
Combine all ingredients except
ham and cheese. Pat out into a
Step 1
Step 2
Step 3
Source Meat Board Test Kitchens a/
BROCCOLI-STUFFED BEEF
ROAST
3 to 4-pound boneless beef top
loin roast
'A teaspoon salt
'A teaspoon pepper
1 tablespoon butter
1 cup finely chopped
mushrooms
'A cup finely chopped onion
'A cup apple cider
. 2 tablespoons grated Parmesan
cheese
1 tablespoons dry bread crumbs
1 clove garlic, minced
1 teaspoon dried thyme leaves,
crushed
'A teaspoon lemon pepper
Trim fat from beef. Make a cut
one-third of the way down hori-
12xl0-inch rectangle on a piece of
foil. Arrange ham on top of meat
and then cheese on top of ham.
Roll up starting at short end. Seal
edges. Seal the foil edges also and
place on cookie sheet. Bake at 350
degrees for 154 hours. Open up
and put some cheese wedges on
top and return to oven to melt
cheese. Slice and serve.
Angelique McDonald
Bedford Co. Dairy Princess
Step 4
Step 5
Cutting Boneless Beef Top Loin Roast for Stuffing
Step 1 Trim all surface fat from beef top loin roast
Step 2 Make a cut one-third of the way down horizontally
through the length and width of the roast (parallel to
the surface of the meat) Do not cut through the
opposite side
Step 3 Unfold the top, thinner flap Make a second, horizontal
shallow cut 1/2 of the way through the thicker meat
portion Rotate the beef one-half turn
Step 4 Continue cutting with knre horizontally through the
length and width of the ’oast (parallel to the surface of
the meat) Do not cut through the opposite side
Step S Unfold the flap The meat should lay flat
zontally through the length and
width of the roast (parallel to the
surface of the meat). Do not cut
through the opposite side. Unfold
the top. thinner flap. Make a sec
ond, horizonal shallow cut 4 of the
way through the thicker meat pro
don. rotate the beef one-half turn
and continue cutting with knife
horizontally through the length
and width of the roast (parallel to
the surface of the meat). Do not cut
through the opposite side. Unfold
the flap. The meat should lay flat
Sprinkle top of open beef surface
with salt and pepper. Melt butter in
nonsticke frying pan over medium
heat until hot (about 2 minutes).
Add broccoli, mushrooms and
onions; cook and stir 3 to 4
HOT CHICKEN SALAD
2 cups cooked chicken
2 cups celery
1 cup croutons
Small onion
1 teaspoon lemon juice
1 cup salad dressing
1 cup almonds (optional)
Mix together all ingredients and
place in baking dish. Sprinkle
grated cheese over top with
crushed potato chips.
(Turn to Page B 8)
minute*. Add cider; cook until liq
uid evaporates about 2 to 3
minutes. Remove from heat and
stir in cheese and bread crumbs.
Spread 'A the stuffing onto the
middle beef section and fold the
flap over. Spread remaining filling
over it. Close last flap to enclose
the stuffing. Combine garlic,
thyme, and lemon pepper; sprinkle
over top and sides of roast. Place
beef roast on rack in open roasting
pan. Do not add water. Do not cov
er. Roast in 325 degree oven to
desired doneness. Allow about 21
to 23 minutes per pound. Allow
roast to stand 15 minutes in warm
place before carving. Carve into
'A -inch thick slices.
Beef Council
Beatrice Bay