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‘Quick guide’ to the world of cheese
By Gaynor Maddox
American beef lovers are
looking about for other good
sources of protein as substi
tutes for expensive or scarce
meat cuts. One of the best is
cheese.
To help the questing eater,
Robert Jay Misch has written
a bouncy new book. “Quick
Guide to Cheese.’’ Misch. an
authority on food and drink.
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tells how to select and buy
cheese, how to keep it and
how to serve it. He is some
times flip, always interesting
and frequently comes up with
ssome v'” - y valuable ideas.
For cheese lovers with
weight troubles he recom
mends hard, dry cheese, with
low butter fat. He suggests
for the dieter: Pont I'Eveque,
Reblochon, Jarlsberg, Es
rom, Tilsit, Feta and
Romano.
This gay little volume con
tains several recipes using
cheese lavishly. Among them
is the famous Fettuccine Al
fredo from Rome, and the
ever popular Veal Parmigiana,
using both Parmesan and
Mozzarella cheeses.
There is a chapter on what
to drink with different types
of cheese and thumbnail de-
scriptions of many kinds.
Os foreign cheeses, he notqs
r the recent popularity of Cre
i ma Dania, Boursin, Boursault,
and Feta.
Among American cheeses,
some of which he praises
1 highly, he gives these defini
tions, believing not every
t cheese eating American is
> familiar with them:
Brick: A true native. Mild,
with a sweetish flavor. Softer
than Cheddar in body. Made in
many states but mainly in
Wisconsin.
Coon: One of the very best
Cheddars. From upstate New
York in a distinctive pitch
black rind and wax.
Baker's: A fresh cheese
used to make cheesecake and
other cheese pastries.
Farm (Also Farmer):
Page 19
Usually eaten fresh by old la
dies, who mix it (or buy it
mixed) with sour cream, pep
fier, nuts and fruits. Not un
ike cottage cheese.
Gold-N-Rich: Despite its
name, a mighty good cheese.
Jack (Also Monterey Jack):
First made on farms in Mon
terey County, California. The
cheese is made somewhat like
a Colby. It is semisoft. When
made of skim milk, it hardens
and is used for grating. Very
popular in California.
You’ll find pleasure in
glancing through “Quick
— Griffin Daily News Wednesday, November 7,1973
Buying pot roast
now is easy
Beef pot-roasts provide
plenty of satisfying eating
Guide to Cheese” (Doubleday,
$3.50) and you’ll probably de
cide to try some cheese reci
pes or serve an assortment on
a cheese tray. It’s all good
protein and delicious.
(NEWSPAPER ENTERPRISE ASSN )
for appetites sharpened by
winter weather. To attain
ease in serving, choose an
arm pot-roast and divide it
into individual portions be
fore cooking.
Where the new beef label
ing is in effect, identifying
an arm pot-roast is easy. The
label will read BEEF CHUCK
on the first line, indicating
species and primal cut, and
ARM POT-ROAST on the
second line.
Braising offers opportunity
for interesting vegetable and
seasoning combinations. For
a tasty example try this rec
ipe for Miniature Beef Pot-
Roasts, suggests Reba Staggs,
home economist, National Live
Stock & Meat Board.
Miniature Beef Pot-Roasts
3 pound beef arm pot-roast
3 tablespoons flour
teaspoons salt
y 8 teaspoon pepper
2 tablespoons cooking fat
1 beef bouillon cube
cup hot water
2 whole acorn squash
8 small whole onions
Combine flour, salt and
pepper.' Dredge meat in sea
soned flour. Brown in cooking
fat. Pour off drippings. Dis
solve boullion cube in hot
water. Add to meat. Cover
tightly and cook in a slow
oven (325°F.) for P/2 hours.
Cut each squash into eighths
and pare. Add squash and
onions to meat. Cover tightly
and continue cooking 30 min
utes or until meat and veg
etables are done. Remove
meat and vegetables to heat
ed platter. Thicken cooking
liquid with flour for gravy.
6 to 8 servings.
Savory
beef
stew
The tempting aroma of
simmering beef stew means
a warm welcome home and
a wholesome dinner awaiting.
Hearty beef dishes such as
this are a happy change from
the modern trend of conven
ience dinners.
The harmonious blend of
flavors in this recipe is the
result of careful formulation
and slow cooking, says Reba
Staggs, National Live Stock
& Meat Board home econo
mist.
Bohemian Beef Dinner
2 pounds beef for stew,
cut in 1-inch cubes
2 tablespoons flour
1 teaspoon salt
l /4 teaspoon pepper
2 tablespoons cooking fat
2 medium-sized onions,
sliced
1 clove garlic, minced
1 teaspoon dill weed
1 teaspoon caraway seed
1 teaspoon paprika
% cup water
1 cup dairy sour cream
1 can (27 ounces)
sauerkraut
Paprika
Combine flour, salt and pep
per; dredge beef and brown
in cooking fat. Pour off drip
pings. Add onion, garlic, dill
weed, caraway seed, paprika
and water to beef. Cover
tightly and cook slowly 2
hours or until meat is tender.
Stir in sour cream and heat
through. Heat sauerkraut,
drain thoroughly and place on
hot platter. Serve meat mix
ture over sauerkraut. Sprinkle
with paprika. 6 to 8 servings.
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HEAT DEPAOTT
D.OO SO.OO D.DD
Di ARC
Q. What is this?
A. This is an example of the
new uniform labels for
meat. Specifically, it is
the standard label for a
beef blade roast under the
new identity system.
Q. What are the advantages
of this new labeling?
A. The new generic nomencla
ture replaces over 1,000
regional or “fanciful”
names, thus eliminating
confusion at the meat
case. The “Master List”
was prepared by an In
dustrywide Cooperative
Meat Identification Stand
ards Committee, spear
headed by the National
Live Stock & Meat Board.