SAVORY BEEF SHORT RIBS
3 la 4 pounds beef short ribs
2 tablespoons lard, if necessary
b- teaspoon salt
it teaspoon pepper
l 1 cup water
L 1 cup tomato juice
■ 2 bouillon cubes
" W teaspoon oregano
'i laatpoon caraway toads
} bay leave■
4 cup chopped onion
I laatpoon par day Hakes
J rarrolt. diced 4 inch thick
1 inukaga i 1014 ounce< • frown groan beans
flour for gravy
\ oodles. if desired
¥ Brown ribs on all sides in own fat or lard. Four off drippings. Season with salt and
' pepper. Add water, tomato juice, bouillon cubes, oregano, caraway seeds, l>ay leaves and
onion. Cover tightly and simmer 2 hours. Remove liay leaves. Add parsley Hakes, carrots
and green beans. Cover and simmer 20 to 30 minutes longer or until meat is tender and
vegetables are done. Thicken liquid for gravy. Serve over noodles, if desired. 6-8 servings.
GREEN BEANS WITH HERB SAUCE
Practically every family has one member who simply
doesn’t like vegetables. Try Creen Beans with Herb Sauce
and we'll bet the “vegetable hater” will agree that these
beans taste “different.”
V* cup butter teaspoon salt
V* cup minced celery l,b teaspoon basil
‘4 cup minced onion teaspoon rosemary
1 small clove garlic, minced 1 pound cooked green beans
2 tablespoons minced parsley
Melt butter in skillet over medium heat. Add celery, onion
and garlic and cook about 5 minutes. Reduce heat to low,
add remaining ingredients, except beans, cover and simmer
5 minutes longer. Add beans and heat thoroughly, about 5-6
minutes. Makes 4 servings.
DILL DIP
When you invite friends over after the game, plan an
open house or have other couples in for bridge, call on
easy-on-thc-hostess snacks. Offer a choice of dips and
crackers, chips and crisp vegetables. Guests help them
selves leaving the hostess free to enjoy the evening. Dill
Dip has just the right combination of herbs and spices to
make it the favorite!
1 8-ounce package cream cheese '/i teaspoon prepared mustard
'4 cup heavy cream 1 teaspoon dill seed
2 teaspoons grated onion 2 teaspoons Worcestershire
1 tablespoon lemon juice . sauce
Soften cream cheese. Blend in cream. Add onion, lemon
juice, mustard, dill seed and Worcestershire sauce. Beat
until smooth using either an electric mixer or rotary beater.
VEAL MARENGO
Rich and flavorful Veal Marengo will please family or
friends. Long, slow cooking is the secret to preparing veal
— and when just the right seasonings are added the result
is eating delight.
2 pounds veal 1 cup water
Seasoned flour lA cup tomato sauce
2 tablespoons butter Bouquet garni
2 onions, sliced Vt pound mushrooms
I clove garlic, minced Croutons of fried bread
Vi cup sherry, optional
Cut meat into 1J* inch cubes and toss in seasoned flour.
Melt butter in heavy pan. Add the veal and cook rather
fast, turning frequently, until it turns brown. Add onions
and garlic and cook until tender. Add 1 tablespoon flour.
Cook until brown. Stir in liquid (water and wine, if de
sired). Bring to a boil. Add the tomato sauce, seasonings
and herbs. Cover and simmer slowly for 1 hour. Add the
mushrooms and continue cooking 10 minutes longer. Serve
meat and sauce over fried croutons.
c i
_ 2 cups sifted flour
™ Vi teaspoon baking soda
£ Vi teaspoon salt
1 cup soft butter or margarine
IV2 cups sugar
2 eggs
1 teaspoon vanilla flavoring
1 cup KELLOGG'S ALL-BRAN*
™ l cup (b-oz. package) nestle's semi-sweet chocolate morsels
® 1. Sift together flour, baking soda and salt. 2. Blend butter and
| sugar until creamy. Add eggs and vanilla: beat well. Stir in
h All-Bran and % cup of Morsels. 3. Add sifted dry ingredients;
mix well. 4. Drop % of dough by teaspoonfuls on ungreased
m baking sheets. 5. Drop remaining dough by half teaspoon
■ fuls on ungreased baking sheets. 6. Bake at 375°F. about 12
_ minutes for large cookies, about 10 minutes for small cook
■ ies. 7. Place 1 of remaining Morsels on each cookie while
J still warm. Yield: about 4% dozen cookies, 2Vi inches in
_ diameter AND about 4% dozen cookies, 1 V« inches in diam
® eter. *Or 2 cups Kellogg's 40% Bran Flakes, Pep or Bran Buds.
■ 'Registered Trademark of Kellogg Co.
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