Newspaper Page Text
Griffin Daily News Monday, November 20, 1972
Page 14
Stove-top casserole is a classic
By AILEEN CLAIRE
NEA Food Editor
There has been a mixup
about the mixed-up dish
most regard as a “casse
role.” Most think of a casse
role as a dish with multiple
ingredients, and usually with
some kind of noodles as a
stretcher and baked in an
oven. A true casserole by its
definition can be cooked on
top of the stove, in the oven
or run under the broiler to
finish. In French terms the
word “casserole” refers to
the pot itself rather than
what is in it. A classic
French dish cooked on top
I , V I
V? £ MILK BREAD FLOUR I
IEASY ::="■■* "J 06 3 °~". s l oo 5 ■-49* -1
TOShOP L-—-—ll————ll——rr=*
I 4' Good Eating For Thanksgiving |
L Experiment Struts
I A Prices Effective Through Saturday Nov. 25th I
I I J WE WILL BE CLOSED ALL DAY THANKSGIVING I
I Wesson Libby 1 * Hen A fl ft I
.. °‘L SAT5 AT S SU O P O TURKEYS -JT
Bottle 14 oz. Bottles | Quarter Fresh
I Red Top Kraft's Orange Morton’s Miracle - 1 Pork Loins Baking Hens I
Tomatoes JUICE 3 f » OLEO OAe A Ae
I 5 SIOO y 7Qc SIOO 3 SIOO 89* b 49* I
1 303 Cans I / Z / V 1 ,UW I I Goode Bros. Fresh Smoked Hor Whole
I April Shower Northern I Chicken Liver HAMS I
PEAS TISSUE 79c t. 59« I
SIOO 4 QO<? Shank Portion I Butt Portion
I "■■■■■ I || -- — HAMS HAMS |
Pet Dairy log Gaijin Green Giant Ga. Boy Sweet —
Cottage SVrtlD A 12 oz. PoOtOCS Lb. Lb.
Cheese ujiup Niblett Whole *» Cans I
| 25 c a “ 79 c corn $1“ I*» * 89° Canned Hams—Bar-S Boneless Cooked Hams—Fresh Oysters]
■ Wishbone 1000 Island or French €IOO Rit2 1 ■
[Dressing | uu pj e shells 3r» *] “ Ma, * e " House |
| ll»«l mot Hungry lack nil. Crun ln»iul Islal | MgR EggS Coff OG I
I Joy Biscuits Cheese Coconut AAe I
I 2b AQc 5 SIOO 3 SIOO ,1 SIOO Do ’ 4“ X'Z O V I
40 Cans I 8 oz. I Pkgs. I L—L_—J |
II Farm Fresh Produce I De * er9ent f'DICf'O p °^' r ll
la- O rc TIDE CKIbCU TOWELS I
I Km —_Zb Ag* 79* 3" s l°° |
Fancv « 5 »« or More
SC|UaSh b- Ocean Spray Atlanta Dairy - HoMade I
I com ® 39* Coca_Cola Cranberry Sauce ,CE C ’ EAM I
I 1 /I oz * $ ICE MILK
| CelSB 119 1 100I 00 ’/ 2 -'49* I
. 5.00 or More " ■■
Golden Ripe I
BdOaridS m coa Heavy Duty Pillsbury I I Blue Plate
Indian River - Thin Skin ,
I Oranges Alum. Foil Cake Mixes Mayonnaise I
I 3 " s l°” aqc 3 sioo - /IQ<? I
iangerines L Lemon, ww. Yellow, Germ. Choc.
of the stove is a Boeuf Bour
guignon (beef en casserole).
CLASSIC BOEUF
BOURGUIGNON
(Beef en casserole)
IMt pounds bottom round
beef steak
•4 cup flour
l /z teaspoon salt
•4 teaspoon pepper
2 tablespoons cooking oil
Water
1 (10'4-ounce) can beef
consomme
2 tablespoons instant
minced onion
*4 bay leaf
'4 teaspoon fines herbes
’4 teaspoon savory
’4 cup sliced celery
*4 pound sliced mushrooms
*4 cup red wine or cider
Cut beef into 1-inch cubes.
Dredge in flour mixed with
salt and pepper. Reserve re
maining seasoned flour.
Brown beef in hot oil. Add 1
cup water, consomme, on
ion, bay leaf, fines herbes
and savory. Cover and sim
mer I*4 hours or until
tender, adding more water
if necessary. Combine 2
tablespoons reserved sea
soned flour with 2 table
spoons cold water. Add to
beef stirring constantly un
til slightly thickened. Add
celery, mushrooms and
wine. Cover and cook 15
minutes longer.
Sr**" • 4 z
I - zSI 'W - ; K
■ „ *4l
■
S' • “Jr.J Mk «‘ ‘
‘- -o- ya. -
WHIHI
•. r . Hl ? ' '
Mmlhh- i '” ■ • -
What’s in a name?
plenty of hamburger
By GAYNOR MADDOX
The word “hamburger”
can cover a lot of deception.
For example, too much fat
in the meat is the common
and major complaint. The
legal federal maximum for
fat is 30 per cent. Many
butchers are selling ham
burger with far more fat.
Why? Because they make a
lot of extra profit that way.
Fat is far cheaper than red
meat. My advice to pur
chasers is to inquire, when
buying, what the fat content
is. If the butcher cannot sup
ply that information, or satis
fy your curiosity about what
goes into your ground meat,
try another shop.
There are no uniform stan
dards for hamburger, other
wise known as chopped beef.
But many leading meat deal
ers are trying to make their
products reasonably consis
tent in fat content. In gen
eral they have not yet been
too successful.
Here is a quick breakdown
of what to expect in types of
chopped meat:
• Regular Ground Beef:
Ground beef made from lean
meat and fat as cut from a
whole side of beef. For ham
burger patties, casseroles,
meat loaves and sauces.
• Ground Chuck: Only
chuck is used.
• Ground Round: This is
deluxe “hamburger” with a
higher price tag to match its
quality. Your supermarket
grinds it from lean beef
round.
• Meat-Loaf Mixtures:
Most meat-loaf recipes call
for plain ground beef, so
choose regular, chuck or
round. When a recipe sug
gests a mixture such as
ground beef and pork or
K
Cron-ham loaf is a pretty, flavorful entree for busy
hostess.
Dress up old favorite
By AILEEN CLAIRE
NEA Food Editor
A really dressed-up version
of a ham loaf blends smoked
ham, lean pork, cranberry
orange relish and pineapple
slices. This attractive Cran-
Ham Loaf goes well with a
mixed green salad and escal
loped corn. For dessert serve
a light prune whip.
CRAN-HAM LOAF
2 cups ground smoked ham
1 pound ground lean pork
3 cups cornflakes
1 cup ( Vi pint) light cream
or half and half
2 eggs
2 tablespoons instant
minced onion
1 teaspoon salt
2 tablespoons prepared
ground beef, pork and veal.
Ask your meat man to grind
it to your order. The most
popular weight package is
about 2 pounds —l%
pounds ground beef to Vz
pound ground pork for beef
pork mix and 114 pounds
ground beef to 6-ounces each
ground pork and veal for the
three-meat combination.
Either choice is enough to
make a 6 to 8-serving meat
loaf.
That information comes
from a very practical
Christmas present for the
young (and older) house
wife. Called “The Interna
tional Gourmet Uses of
Ground Beef,” it gives
tested recipes in the classic
culinary styles of India,
Japan, Mexico, Italy,
Greece, England, France,
Scandinavia, Spain, Ger
many, Russia and the
regional cooking of America.
This so-called Recession Spe
cial was prepared by the
Family Circle food staff.
In the foreword by food
writer Jean Hewitt of The
New York Times, she writes:
“These days, when all of us
have to be thrifty, ground
meat is an irresistible best
buy. But we all know that
thrifty food is not always the
most appealing food, or food
that can be cooked in suf
ficiently different ways to
keep the family interested.
What this book sets out to do
is show you how to create
an exhilarating variety of
dishes.”
In these days of rising
book prices, “The Interna
tional Gourmet Uses of
Ground Beef” is a find at
|3.95. The color illustrations
inspire good dinners at a
lower price.
(NEWSPAPER ENTERPRISE ASSN.)
mustard
1 jar (14 ounces) cran
berry-orange relish
3 pineapple slices
In a bowl, mix ham, pork,
cornflakes, cream, eggs,
onion, salt and mustard. Add
half of the relish and stir un
til well blended. Grease a
9x5x3-inch loaf pan and ar
range pineapple slices on
bottom. Spread pineapple
with remaining relish. Top
with ham mixture pressing
firmly to prevent air spaces.
Bake in a preheated 350-
degree oven for 1% hours.
Loosen edges and invert on
a platter. Drain off excess
juices. Garnish with addi
tional pineapple, orange
slices and sprigs of parsley
if desired. Makes one 9x5x3-
inch loaf.
(NEWSPAPER ENTERPRISE ASSN.)