The Durant news., 1953-09-03
H O NJ E
HIN T S
MEATY SUGGESTIONS
BY
FRANCES
FORTENBERRY

For dinner in a hurry" CUBED
BEEF STEAKS are the homemak-
er's helper. To serve them differ
emily, bread the cubed steaks. Dip
them first in beaten egg, then
in fine cracker crumbs. To cook,
place the steaks in a frying pan
with lard or drippings. Cover the
meat closely and cook slowly Tor
twenty minutes. Then turn them
and continue cooking for another
twenty minutes or until done.
Let catchup be the liquid for
your next BEEF POT ROAST.
This lends an interesting flavor to
the meat. Brown the beef as usual,
then add one cup of catchup.
About forty five minutes before
the end of cooking, add potatoes
to the meat. When cooked, make
gravy with the drippings.
For different BEEF STEW
try this. Brown the meat cubes,
then season and cover with liquid.
Let them slowly simmer for one
and one half or two hours. About
thirty minutes before the end OF
cooking, add one cup of frozen
lima beans and one cup OF whole
kernel corn. Cover and simmer
until the meat and vegetables are
cooked
Instead of spaghetti, h 9
GROUND BEEF BALLS are cook
ed and served with vegetables.
Brown the balls, then add sliced
green pepper, sliced onion and
celery and one cup of tomato juice.
Cover and cook in q 800 degree
Fahrenheit oven for one hour.
Then remove the meat balls and
vegetables and thicken the liquid
for gravy.
STEAK STAND IN. Mold your
favorite ground beef mixture to re-
sembfe a porterhouse steak. Have
the mixture about one and one halt
inches thick. Insert the broiler
pan in the broiler so that the top
of the meat is two to three inches
from the heat. When one%side is
nicely Drowned, turn and finish
cooking on the second side. Plan
on about ten minutes cooking time
for each side.
Snappy Sandwich Spreads
Always looking for sandwich
spreads? Here are combinations
ideal for picnics or for "at home"
eating Combine liver sausage
with chopped green pepper or
celery and mayonnaise and spread
on big hamburger buns: mix
ground bologna with grated
horseradish and mayonnaise; grind
canned luncheon loaf and mix with
pickle relish; dice leftover roast
and combine with diced celery,
grated carrots and mayonnaise.
GIazes for Canned Ham
Canned hams are grand choice
for a buffet Plan on twelve to
fifteen minutes per pound in a $50
| degree Fahrenheit oven for heat
/ ing them through. About thirty
minutes before the end of heating,
| remove the ham from the oven and
top with a glaze-spread thin
I layer of brown sugar over the
/ ham, then drizzle honey over the
| sugar; combine one cup of brown
!, sugar with the juice and rind OF
/: one orange and spread over the
top; heat thick fruit preserves for
two or three minutes, then spread
over the ham. Topped with the
glaze mixture, return the ham 10
your oven for a final thirty min
utes of heating and for setting the
glaze. &p ~
| Casserole from Canned Shelf
III Clipped beef is the basis for this
tempting and economical casserole
dish Prepare two cups of medium
cream sauce, then to this add one
and one half cups OF Clipped beef
and two cups of canned or cooked
frozen peas. Arrange sliced. cook
ed potatoes in the bottom of a
creased casserole. Pour the chip
ped beef mixture over the potatoes
top with fine bread crumbs, and
bake in a moderate oven for
twenty to thirty minutes.
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