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Page 3-B
Griffin Daily News Wednesday, March 3,1976
Beef
provides
main dishes
When we count our bicen
tennial blessings, ground
beef surely must be included.
Eor this most popular “cut”
in the meat case is as Ameri
can as apple pie and many
times as popular.
Kids and teens never tire
of hamburgers, Mom appre
ciates the thrifty and easy
cooking attributes of ground
beef and Dad recognizes an
excellent cookout food when
he sees it. All the family
value ground beef for its
great flavor and satisfying
goodness. And it treats all to
good nutrition in terms of
high quality protein plus vita
mins and minerals.
Many retailers now label
ground beef with the amount
of lean (or fat) it contains,
usually ranging from 70 to
85 percent lean. Some fat is
important to the good eating
qualities of ground beef,
points out Reba Staggs, Na
tional Live Stock and Meat
Board home economist.
You’ll want to add these
good ground beef oven en
trees to your recipe file.
Tater-Topped Beef Squares
I’/Jf pounds ground beef
V 2 cup catsup
1 cup soft whole wheat
bread crumbs
1 tablespoon chopped
onion
1 egg, slightly beaten'
1% teaspoons salt
Vb teaspoon pepper
2 cups hot seasoned
mashed potatoes
Combine ground beef, cat
sup, bread crumbs, onion,
egg, salt and pepper. Lightly
pack in 8 x 8-inch baking
pan. Bake in a moderate oven
(350°F.) 30 minutes. Cut into
6 squares and place % cup
mashed potatoes on each
square. Place under the
broiler to lightly brown po
tatoes. 6 servings.
One-Dish Beef Dinner
1 pound ground beef
1 small onion, chopped
Y 2 teaspoon salt
*4 teaspoon pepper
1 can (10% ounces)
condensed tomato soup
1 can (16 ounces) whole
kernel corn, drained
1 can (8 ounces)
refrigerated biscuits
Brown beef and onion in
frying-pan, stirring occa
sionally. Stir in salt, pepper,
tomato soup and corn. Bring
to a boil and pour into an 8-
inch square casserole or pan.
Separate biscuits and ar
range on top of meat mix
ture. Bake in a hot oven
(450°F.) 15 to 20 minutes,
until biscuits are lightly
browned. 4 to 5 servings.
Beef and Macaroni Casserole
1 pound ground beef
1 medium onion, chopped
2 teaspoons salt
1 i teaspoon pepper
1 package (7 ounces) elbow
macaroni, cooked
1 can (28 ounces) tomatoes
Brown beef and onion in
frying-pan, stirring occa
sionally. Season with salt
and pepper. Combine meat,
cooked macaroni and toma
toes (broken in pieces) and
turn into a 2-quart casserole.
Cover and bake in a moder
ate oven (350°F.) 45 min
utes.- 6 servings.
• Or cook slowly in saucepan
on surface unit 20 to 30 min
utes, stirring occasionally.
Dieters Need Breakfast
Watching your figure ? Then
figure on breakfast every day.
Studies in weight loss clinics
show that dieters have a more
steady weight loss when they
eat a nutritionally adequate
breakfast daily. Without
breakfast, the would-be dieter
is hungry later in the morn
ing and usually begins to nib
ble, and winds up consuming
more total calories during the
day than when starting with
a good morning meal. Accord
ing to leading nutritionists,
an adequate breakfast
should supply one-fourth to
one-third of the day’s nu
tritional needs. A serving of
meat for breakfast supplies
much of th<> high quality pro
tein, B vitamins and other
nutrients needed by dieters
while holding down the total
calorie count. A dieter’s
breakfast also should include
a serving of fruit or juice,
toast, a small pat of butter or
margarine and skimmed milk,
tea or black coffee.
Better When Braised
A beef arm pot-roast can
be identified by the round
bone a bit off center. This
bone signifies a less tender
cut that benefits from brais
ing.