86-Lancaster Firming, Saturday, October 26, 1991 Some On The Band Lean Face Of Beef Beef isn’t what it used to be. In keeping with the times, beef has trimmed down and shaped up for the 19905, resulting in a healthier “new” product. Average beef cuts contain 27 percent less fat than its equivalent did just five years ago according to a national survey. Beef is an excellent source of nutrients and , when broiled or roasted, adds significandy less fat to a diet than ever before. Because beef has a high proportion of nutri ents compared to calories, it is called a nutrient-dense food. A 3-ounce serving of cooked beef provides a 30-year-old woman with 52 percent of recommended daily protein, 18 percent iron, and all vitamin B-12 and half the zinc. It has 183 calories. To help health-conscious con sumers select the leanest beef, industry experts have designated the “skinniest six” cuts, all of which have no more than 180 calo ries and B.S grams of fat per 3-ounce cooked serving. The skin niest six beef cuts are round tip, eye of round, top round, tenderloin, top loin, and top sirloin. BEEF *N SOUR CREAM AND MUSHROOMS 1 pound ground beef '/ipound fresh sliced mushrooms 1 tablespoon butter 1 cup sour cream 1 tablespoon flour 1 teaspoon salt Dash pepper Saute beef and mushrooms until brown. Set aside. Melt butter, add flour and blend. Add sour cream, stirring constantly. Pour meat into sauce and cook for several minutes. Serve over cooked noo dles. Serves 4 to 6. Karlene Weaver Lebanon Co. Alternate Dairy Princess SHEPHERD’S PIE 1A pounds ground beef 1 large onion, chopped 1 can cream com Mashed potatoes Brown beef and onions. Season with salt and pepper. Spoon mix ture on bottom of a casserole dish. Spread com over top of beef mix ture. Spread mashed potatoes on top of com. Bake at 375 degrees until bubbly, about 45 minutes. During the last 5 minutes, put under broiler and brown mashed potatoes. Let stand 20 minutes until potatoes are set Vivian Heffner 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. November 2- Small Game 9- Cooking With Oatmeal 16- Nuts, peanuts 23- Grandma’s Favorite Recipe MEXICAN STEAK AND VEGETABLES VA -pound top round steak, 1-inch thick 2 tablespoons olive oil, divided 1 tablespoon lime juice 1 tablespoon red wine vinegar 2 teaspoons ground cumin, divided VA teaspoons chili powder 'A teaspoon salt 'A teaspoon ground red pepper 1 clove garlic, minced 1 large onion, cut into 8 wedges 1 medium green pepper, cut into 8 wedges 1 medium tomato, cut into 8 wedges A teaspoon dried oregano leaves '/< teaspoon pepper Combine 1 tablespoon oil, lime juice, vinegar, 1 teaspoon cumin, chili powder, salt, red pepper, and garlic. Place steak and marinade in plastic bag or utility dish, turning once to coat. Tie bag securely or cover dish and marinate in refriger ator 6 to 8 hours, turning at least once. Remove steak from mari nade and place on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 8 to 10 minutes; turn and broil second side of steak 8 to 10 minutes, to desired degree of doneness, brushing with marinade occasionally. Mean while, heat remaining oil and cumin over medium-high heat in a large heavy non-stick frying pan. Add onion and green pepper and heat through. Carve steak into thin slices and serve with vegetables. Serves 4 to 6. SALISBURY STEAKS WITH MUSHROOM GRAVY 2 pounds ground beef 3 tablespoons margarine 2 eggs, slightly beaten 1 tablespoon oil 1 teaspoon salt 1 tablespoon water /* teaspoon pepper 3 tablespoons flour 'A cup dry bread cubes l'/i cups beef broth V* pound fresh mushrooms, sliced Combine beef, eggs, salt, and pepper in mixing bowl. Shape into 6 oval-sized steaks. Sprinkle both sides with bread crumbs and press firmly into steaks. Refrigerate about 45 minutes. Saute mushrooms in butter and oil until brown. Remove from pan. Fry steaks until done. Mix water and flour. Add to pan juices along with broth and mushrooms. Bring to a boil. Reduce heat and stir until gravy thickens. Windsor CHEESEBURGER BAKE Impounds ground beef 2 tablespoons flour 'A cup chopped onion 1 8-ounce can tomato sauce VA cups catsup 1 teaspoon salt '/• teaspoon pepper 1 cup grated American cheese In heavy skillet, combine ground beef, flour, and onion; brown. Remove from heat. Add tomato sauce, catsup, salt and pep per; mix well. Pour into 8- or 9-inch square pan. Top with cheese. Prepare topping; place on top of meat mixture. Bake at 425 degrees for 20 to 25 minutes. Serves 6 to 8. Topping: 2 cups flour 3 teaspoons baking powder 'A teaspoon salt 'A cup shortening Va cup milk Sift together flour, baking pow der, and salt; cut in shortening; add milk. Stir until combined. Turn out onto lightly floured board. Knead 10 or IS strokes. Roll into 8- or 9-inch square; cut into 8 pieces. Place on top of meat mixture. Alison Martin Lebanon Co. Dairy Maid STUFFED BEEF HEART 1 large whole beef heart 3 A cup diced onion % cup diced celery 4 slices, toasted bread, cubed 4 cubes beef bouillon 'A cup butter Theresa Haas Pitman Trim beef heart inside and out side. Saute onions in butter until translucent Add celery and con tinue to saute for 3 minutes. Dis solve beef broth according to direc tions. Add 1 cup to celery and onions, stir in bread cubes until moistened. Stuff the beef heart with stuffing mixture, pressing all the way down into bottom of heart Place stuffed heart into slow cook er. Cover with remaining beef broth. Cook over low heat for 8 hours. Slice thin and serve. Very tender. Mexican steak and vegetables takes on ly 15 minutes preparation time after It Is mar inated 6 to 8 hours. Cooking time is 20 to 22 minutes. BJ. Light Lebanon BEEF JERKY 3 to 5 pounds lean beef '/a teaspoons black pepper 1 tablespoon salt 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons liquid smoke 1 cup warm water Slice beef very thin. Mix together seasonings. Place meat flat in rows in pan. Pour marinade over meat and cover. Refrigerate overnight Place meat on cake cooling racks and place in oven on lowest temperature. Prop oven door open. Bake until meat is dry, 2 to 3 hours. Store in plastic. Louise Rapp Easton BEEF ROAST 4- to S-pound beef roast 1 medium onion 1 can cream of mushroom soup Va can water /a cup brown sugar Va cup vinegar Salt and pepper to season 1 tablespoon mustard 1 teaspoon Worcestershire sauce Mix all ingredients and pour ova- roast. Bake, covered, 3 to 4 hours in 350 degree oven. Susan Weaver Ephrata Featured Recipe Ruth and James Horsch converted their country farmhouse into a bed and breakfast business in 1985. Ruth credits the success of Pine Wood Acres to a quiet, country atmosphere, good food, and making each guest feel special. Check this section for the feature story on a close-up look at Pine Wood Acres where more than 1,000 guests have spent the night Try this recipe that guests often enjoy during their stay at the North umberland County bed and breakfast BAKED FRENCH TOAST 'A cup butter 1 cup brown sugar 2 tablespoons light brown syrup 814 -inch thick slices French bread VA cup milk 1 teaspoon cinnamon Combine butter, sugar, and syrup in saucepan. Heat until melted. Pour into 9x13-inch pan. Place bread on top of sugar mixture in one layer. Whisk eggs, milk, and cinnamon. Pour over bread. Cover and refrigerate overnight. Bake uncovered 35 to 40 minutes at 350 degrees until firm and spongy in center. , Serve with fruit topping. Serves 8. Top with blueberries, strawberries or peaches. SHEPHERD’S PIE ‘A cup butter 1 diced onion 4 cups diced cooked leftover beef or lamb 'A cup flour 2 cups beef broth 1 can tomatoes, diced 2 cups diced cooked carrots 2 cups cooked peas or green beans 'A teaspoon thyme 'A teaspoon rosemary 4 cups well-seasoned mashed? potatoes 2 eggs, well beaten , In large saucepan, heat butter and saute onion for 5 minutes. Add lamb or beef. Sprinkle with flour., Blend in beef broth, tomatoes, and the juice from tomates. Stir over medium heat until bubbly and thickened. Simmer S minutes. Add vegetables and herbs. Season to taste with salt and fresh pepper. Pour into 3-quart casserole. Com bine potatoes and eggs. Spread evenly over stew. Bake in pre heated oven 350 degrees, about 45 to 60 minutes. Serves 6. L. Piskorowski MD (Turn to Page B 8)
Significant historical Pennsylvania newspapers