Indianapolis Times, Indianapolis, Marion County, 6 November 1949 — Page 28
PAGE 28
Serve Wholsome Beef Stew on Chilly Evenings. = abbr
BEEF STEW 1s the kind of “these chilly one-dish and delictous. “= » . ... OLD-FASHIONED BEEF : . ‘STEW 2 Ibe, lean beef (boned chuck, - round, flank or rump) 3 tsps. salt 3 tsp. pepper 3 tbeps. flour 1 tbsp. bacon fat ia 3 ¢. water 1 bay leat « 2M 2 tbéps. chopped celery top 2 sprigs parsley 12 small white onions, peeled 6 medium carrots, scraped 3 medium potatoes, peeled and halved Have beef cut in one and onehalf inch pieces. Blend together one teaspoon of the salty, pepper and flour; roll pieces of the meat in the blended mixture. Melt the fat in a heavy kettle; add the meat and brown the beef on all sides. Add water, ‘bay leaf, cloves, chopped celery, parsley and one teaspoon of the salt, Cover; simmer two to two and one-half hours until the meat is almost tender. Add remaining. one teaspoon salt, onions, carrots and potatoes, cover and cook for 20 minutes. Blend together two tablespoons flour and one-half cup cold water. Add small amount of hot liquid from the stew.
the bill meal, easy to prepare
{ Pina ! : . bt
[Eat Well for Less—
Bccle: LE
Foi Use in Many Ways
Crop This Year
Among Largest By GAYNOR MADDOX NEA Staff Writer BAKE EM, cook 'em in pies, use 'em in cakes, eat ‘em In the rough-—Apples! yy ~ PORK CHOPS WITH STUFFING, AND APPLES few sprigs parsley, chopped, 1 bread crumbs, 4 teaspoon savory seasoning,
apples. bread crumbs and seasonings,
and stir until well mixed. Sprinkle the chops with salt and|
{sear in a hot skillet,
‘baking..dish or pan with cover. Cover each chop with the bread-
Kr
Old- fashioned beef stew . . . Has an — all its own.
fortified margarine, coffee, boutllon, crackers, meat and half an apple, cored but not MONDAY! S MENU ‘milk. “loaf, baked potatoes; pared, cut side down. (Items using November plen- LUNCHEON: Cream of creamed eanned corn; cole | Cover and bake at moderate
“slaw, enriched bread, butter or fortified margarine, In-
(350 to 375 degrees F.) for 30 minutes, or until the meat is
tifuls in black-face type.) leftover cauliflower soup,
BREAKFAST: Tomato
One tablespoon minced onion, 5 tablespoon fat, 1 cup’ fine dry| =
salt and pepper to | taste. 6 pork chops, 3 tart red
Cook the onion and parsley in “ "the fat for a few minutes, add the 4h
pepper, rub lightly with flour, and! = i
crumb mixture and then with)
100 Soroon Stars Contribute
Recipes to New Cookbook
«The way 10 a. man's.
3 Tat always through His stome
ach. Jt.can be through yours, More than a hundred Hollywood stars . have .. contributed their favorite recipes to a new “What's Cooking in Hollywood?” cookbook. The proceeds from the sale of the book will go to the bled American
Veterans service foundatin. wh recipes are accompanied by pictures of the stars and
Lay the chops on a rack in a|
crackers, ham and cheese
sandwiches, grapes and pears,
juice, fried apples and bacon, dian apple pudding, cream or frenaes.
vanilla ice cream, coffee, ot platter and serve.
Lift the chops onto a Bob Hope + «+ + Likes Caesar
salad. RE
| “ |
|
heart |. by the. editors. Mr. and. Mum. Maxwell Hamilton.
The contents of the book are divisions.
assembled in handy They include: Appetizers and
"soups, eggs, spaghetti; cheese,
fish, poultry, meats, vegetables, pancakes and waffles,
and sandwiches, salads and |
salad dressings, desserts apd
beverages.
For good measure, two “all-
star” Hollywood dinners also
are selected. Gene Autry's charcoal broiled steak high lights qne, with Dinah Shore's vegetable gumbo creole, Joan
Crawford's hot buttered bread,
Bob Hope's Caesar salad and Dana Andrews’ coffee complet. ing the meal, A “Caesar” is the Hollywood verioo of tossed green salad, almost as appealing, Mr. Hope adds in. a postscript, as Cros-
ET by’s bankroll,
Heads Second Menu
Gene Raymond's crab and olive salad heads the second menu, followed by Larry Parks’ vegetable soup, Gene Tierney's pork with fruit and Roy Rogers’ corn fritters, Carey's lemon chiffon ple and Cathy O’Donnell’s spiced tea conclude this meal. The collection; whichis printed in. booklet, form, may be purchased. for $1 from the Disabled American Veterans Service Foundation, Box T7170, Chicago 80, IIL
MacDonald |
NE rt 7
© ¥ \ +
SUNDAY, NOV. 61949 {Autumn Is
The Time m
a eT
For Tea
Proper Brewing Is Secret of Taste
Crisp fall weather tempts the teapot off the pantry shelf. Tea’ creates an intimate, cozy atmosphere for the first cold ddys and can be served with any kind of food, © ‘with meals, and between
re are a few basic principles, recommended by the experts of the National Tea Association. ONE: Brew and serve the tea in a pre-heated china, glass or earthenware vessel. If & silver pot is used, be sure it “has been cleaned thoroughly. Taking the chill- out of the pot is important because it keeps the water from cooling too rapidly during the brewing period. If the tea is strained off into a separate serve |ing pot, it is a good idea to prebeat that, too. Use “one teaspoonful of {tea or one tea bag for each cup[served THREE: Pour on fresh, bubbling, boiling water, taking the teapot to the kettle. Don't hope for good tea from merely thot water; | FOUR: Lét the tea steep for five minutes before serving. A shorter brew will not bring out the full flavor and invigorating qualities of the tea.
Serves six.
v Li 4 wr
golden muffins, butter or DINNER: Chicken tomato
Te . SE
‘
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brush and the famil Mr. Peder: neer, did on the re:
Knocked
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