Menu Planning? Lean On Beef Today’s beef is lower in calories than ever before. This is a result of new breeding and feeding tech niques, combined with closer trim ming at the meat case. That’s good for everyone who enjoys eating, but wants to eat right. Beef offers a great tasting pack age of nutrients for its relatively low calorie cost. The ease of pre paring beef makes it ideal for feed ing today’s active families. There are numerous ways to prepare beef. Try these, and see if you don’t agree Lean on beef for menu favorites. VEGETABLE SOUP quart potatoes quart carrots quart peas quart navy beans or 7 quarts tomato juice quart celery quart onion pint spaghetti tablespoons chili powder pounds ground beef cup sugar Salt to taste Brown hamburger and onions. Add seasonings and vegetables and cook until soft. Makes 12 quarts, Anna Joyce Martin East Earl BEEF BURGUNDY Put in a deep, heavy pan '/• pound salt pork or suet, diced 12 small white onions Cook and stir until the onions are brown. Remove the onions and set aside. Add 2 pounds round steak, in 2-inch cubes Brown well. Sprinkle with 2 tablespoons flour Salt and pepper Marjoram * Thyme Stir and add: 1 cup red wine 1 cup bouillon or water Cover and cook over lowest possible heat for 4 to 5 hours or in a casserole or bean pot in a 250 degree oven. Add the onions and the following: . 12 small potatoes 14 pound sliced mushrooms 1 cup diced carrots, optional Cook until the vegetables are tender, about 45 minutes. Season to taste. Serves 6. Shirley Grove Cheyney 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 ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. January 12- Warm Up With Soup 19- Pizza Week 26- One Dish Meals February 2- Muffin Mania Week Home On The Range MANICOTTI Batter dough: 3 eggs 1 cup water 1 cup flour Dash salt and pepper Beat together all ingredients to make a smooth batter. Pour baiter into a heated non-stick frying pan until it resembles a large pancake. Do not turn. Remove and layer wax paper between each manicot ti. Makes 25 doughs. Cheese-Meat Filling: Mix all ingredients together. Place about 1 tablespoon in center of dough and roll from both sides. Line manicotti in a baking dish. Top with your favorite spaghetti sauce. Cover baking dish. Bake at 350 degrees for 30 to 45 minutes. Terry Hill Lebanon Co. Dairy Princess PITA BURGERS WITH CUCUMBER-YOGURT SAUCE 1 pound ground beef '/cup chopped unpeeled cucumber 'A cup plain lowfat yogurt 2 teaspoons pepper-herb mix, divided’" 2 pita pocket breads, halved 1 medium tomato, cut into 8 thin slices Combine cucumber, yogurt, 14 teaspoon herb mix and V teaspoon salt in a small bowl; set aside. Divide ground beef into 4 equal portions: shape into patties 4-inches in diameter. Sprinkle remaining 114 teaspoons herb mix over both sides of patties. Mean while heat 12-inch nonstick frying pan over medium heat 5 minutes. Panbroil patties 6 to 8 minutes, turning once. Season with salt, if desired. Meanwhile heat pita halves in toaster until lightly toasted. To serve, place a beef pat ty in each pita half; add 2 tomato slices. Add sauce as desired. Serves 4. *Pepper-Herb Mix 2 tablespoons dried basil leaves 1 tablespoon lemon-pepper 1 tablespoon onion powder 1 tablespoon dried savory leaves V/i teaspoons rubbed sage Combine all ingredients. Store, covered, in airtight container. Shake before using to blend. Yield: about 'A cup. Pa. Beef Council A contemporary steak and potatoes dinner takes advantage of cooking steaks from the frozen state, a quick and easy mealtime solution. STEAK WITH CHEESY MICROWAVE POLENTA 1 pound boneless beef top sir loin steak, cut 1-inch thick Cheesy Microwave polenta* 1 teaspoon Italian seasoning I clove garlic, minced 'A teaspoon salt A teaspoon coarse ground black pepper Prepare cheesey microwave polenta. Meanwhile combine Ita lian seasoning, garlic, salt and pep per; sprinkle evenly over both sides of beef top sirloin steak. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes to desired doneness (rare to medium), turning once. Carve into thin slices and serve with Cheesy Microwave Polenta. Serves 4. ♦Cheesy Microwave Polenta IV, cups water Vi cup yellow commeal Vi teaspoon salt Vi cup shredded mozzarella cheese, divided 2 tablespoons grated Parmesan cheese 1 cup prepared spaghetti sauce Combine water, commeal, and salt in 1-quart microwave-safe cas serole. Microwave, covered, at High 6 to 8 minutes, stirring every 2 minutes. (Mixture will be thick). Stir in 2 tablespoons each moz zarella cheese and parmesan cheese. Sprinkle with remaining mozzarella cheese. Microwave, uncovered, at medium or 50 per cent power 2 to 3 minutes or until cheese melts. Let stand covered 5 minutes. Meanwhile, microwave spaghetti sauce in 2-cup microwave-safe container, cov ered, at high 2 minutes or until heated through. Serve over polen ta. Serves 4. Pa. Beef Council BEEF STIR-FRY 1 pound top round, closely trimmed of fat, sliced thin 2 tablespoons soy sauce 1 to 2 tablespoons fresh grated ginger, optional 2 cloves garlic, minced 1 tablespoon vegetable oil 1 large onion, chopped 6 scallions, sliced lengthwise into 4-inch pieces 2 carrots, sliced thin 1 cup celery, sliced 2 cups snow peas 1 sweet red pepper, sliced 1 cup sliced mushrooms 1 tablespoon cornstarch 'A cup cold water Pepper to taste Marinade: Combine meat with soy sauce, ginger and garlic in a bowl or plastic container. Cover with plastic wrap and marinate in the refrigerator for 1 hour. In a wok or heavy, large non stick skillet, heat oil over medium heat. Add onion and scallions, saute until onion is translucent, while onion is sauteing, remove meat from marinade and set aside. Add marinade, carrots, celery, snow peas, and red pepper to wok. Stir approximately 4 minutes until vegetables begin to soften. Add Featured Recipe Quick, effortless cooking is the goal for most cooks during the workweek. They want to get dinner on the table in a hurry, with as little fuss as possible. To help, the Meat Board Test Kitchens and Beef Industry Council has released a recipe booklet. The streamlined recipes and tips are designed especially for time-pressured cooks who want to create great tasting, well-balanced meals with fresh, readily available ingredients in just 30 minutes or less. For your free copy, send a self-addressed, stamped envelope to the Pennsylvania Beef Council, Inc., 4714 Orchard St., Harrisburg, PA 17109. In the meantime, enjoy this recipe that appears in the booklet. The sassy flavor of salsa is combined with beef and cheese to create this entree in less than 20 minutes, if you microcook the potatoes and cook the beef mixture on the range top. BEEF AND SALSA TOPPED POTATOES 1 pound lean ground beef 2 large baking potatoes A cup chopped onion 1 cup prepared medium salsa A cup shredded Cheddar cheese 1 green onion, sliced Scrub poatoes; pierce each with a fork in several places. Microwave at high for 8 to 10 minutes or until tender, rotating '/ turn after 4 minutes. Let stand 5 minutes. Meanwhile, cook ground beef and onion in 10-inch nonstick frying pan over medium heat until browned, stir ring occasionally. Pour off drippings. Add salsa, stirring to combine and continue cooking 3 to 4 minutes. Cut potatoes in half lengthwise; break up and fluff pulp with fork. Season with salt, if desired. Spoon an equal amount of beef mixture over each potato half. Top with equal amount of cheese and garnish with green onion. Serves 4. * mushrooms; stir. Push vegetables up the sides of the wok. Increase heat to medium-high. Add sliced meat and stir until meat is browned on all sides (be careful not to over cook). Reduce heat to medium low and push meat up the sides of the wok. Combine cornstarch and water. Add cornstarch mixture to the sauce; mix until the sauce begins to thicken. Combine all ingredients, add pepper to taste; and stir until hot. Makes six VA cups servings. (Turn to Pago B 8)
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