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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Jan. 17, 1963)
BEEF PUT-TOGETHER Here’s a robust steaming combination of beef and vege tables to give everyone that deep-down appetite satisfaction. Serve Beef Put-Together on a bed of fluffy hot white rice and you’ll have a dish the family will enjoy. Beef Put-Together 2 cups chopped, cooked beef, 1 cup diced carrots (cut in I-inch cubes) 1 can (lOYl ounces) condensed 1 tablespoon flour tomato soup 2 tablespoons lard or drippings IYj teaspoons salt I medium onion, sliced ('ft teaspoon pepper l green pepper. sliced Y2 cup canned peas 1 cup diced celery 2 cups hot, cooked rice Roll meat in flour and brown in hot fat. Pour off drip pings. Add onion, green pepper, celery, carrots, tomato soup, salt and pepper. Cover and cook slowly 45 minutes to 1 hour or until vegetables are done. Add canned peas and cook 5 to 10 minutes longer. Serve over hot, cooked rice. Serves 4. HAM WITH CRANBERRY-MANDARIN SAUCE Place ham on rack in shallow baking pan. Loosely cover top surface of ham with piece of aluminum foil. Bake in 325° oven sufficiently long to thoroughly heat a canned ham or to have a smoked ham well-done. To make sauce: CUF, brOUn SUgar 1 CUP cranberry juice cocktail I -5 tablespoons cornstarch / tablespoon orange juice *4 teaspoon cinnamon concentrate teaspoon cloves '4 cup mandarin oranges Mix brown sugar, cornstarch, cinnamon and cloves in sauce pan. Gradually stir in cranberry juice cocktail and orange juice concentrate. Cook over medium heat until fairly thick, about 5 minutes. Add mandarin oranges. Serve hot over ham. Makes 134 cups sauce. PORK LOIN ROAST Next Sunday, make the roast a scrumptious jx»rk loin roast. Since you want to make this meal extra-special, garnish the platter prettily and serve a sauce to complement the meat. Pear halves topped with cranberry-orange relish as shown in the illustration is a garnish that tastes as g(xxl as it looks. Another fruit that brings out the flavor of pork is the plum. This sweet and spicy plum sauce is a good one. Roast 4 to 6-pound pork loin roast Salt Pepper Have backbone removed from loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so bulb reaches center of thickest part. Do not cover. I>o not add water. Roast in moderate oven (350°) 3 to 4 hours or until meat thermometer regis ters 185 Allow about 35 to 40 minutes per pound for roasting. Spiced Plum Sauce I can (1 pound 14 ounces) plums l/b teaspoon allspice 3 tablespoons cornstarch 2 tablespoons lemon juice 1 - teaspoon salt / tablespoon butter V* teaspoon cinnamon Drain plums, reserving juice. Cut plums in half and remove pits Combine cornstarch, salt, cinnamon and allspice. Arid to plum juice and stir well. Cook, stirring constantly, until thickened and clear. Add plum halves, lemon juice and butter. Cook just until heated through. Yield: 3 cups.