Newspapers / The Waynesville Mountaineer (Waynesville, … / June 7, 1956, edition 1 / Page 15
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OLD RELIABLE GROUND BEEF garnlshrd with cheFse. By CECILY BROWNSTONE Associated Press Food Editor GROUND BEEF IS SO GRE GARIOUS. You can team it with other foods and do quick tricks j with it for warm-weather eating. | Some of our friends always add ! pure monosodium glutamate to the beef. Monosodium glutamate is a protein derivative long used in the Orient as an aid to developing flavor. Nowadays you find it on our market shelves in small white crys tals in shaker packages. One acquaintance of ours buys his ground beef the day before he plans to use it, sprinkles It with monosodium glutamate (Vi tea spoon per pound of meat) and then refrigerates the mixture overnight. He claims that his method brings out the best in the beef. If you would like to try this, here are three suggestions for using the beef. The definite recipe wg' give you calls for adding the monosodi um glutamate to the meat just be fore using JUMBO HAMBURGER Shape a pound of ground beef into a big thick patty and brown it in a little butter, cooking it to the degree of doneness you like. Then sprinkle the top of the meat patty so it is wftite with salt, black with pepper, yellow with dry mus tard and red with paprika Now swoosh the meat?right over the seasonings?with a square of soft butter and>let the butter ooze down into the skillet. (Naturally no salt or pepper are added to the beef be fore cooking this way;) Remove the patty to a hot platter. Add a little weter?two to four tablespoons is usually right?to the skillet and stir well; boil up and pour over the meat. Serve at once to three hungry eaters. HAMBURGER SURPRISE Shape eight flat patties out of a pound of ground beef. Place a tidbit in the center of four of them: an anchovy (flat or rolled); a thin slice of onion; a tablespoon of chili sauce or minced parsley; a thin round slice of dill pickle or ched dar cheese; a pickled mushroom; or a few thin slices of water chest nut (plain or pickled) or frankfur ter. Place the remaining four pat ties over the ones you've garnished and press edges tightly together with your fingers. Cook in a skil let on the kitchen range or over the outdoor grill. If outdoors, count on two hamburgers for each per son. THREE DECKERS Dip slices of eggplant in flour and then fry in butter until tender and lightly browned on both sides. Use each slice of eggplant as the base for a cooked hamburger; top each hamburger with a brbiled to mato half. BROILED HAMBURGER TOAST Ingredients; 1 pound ground beef, 34 to 1 teaspoon salt, V* tea spoon pepper, Mi teaspoon pure monosodium glutamate, 6 slices (regular thickness) bread, sliced cheddar cheese (cut into thin strips long enough to go across the bread slices). Method; Break up meat with a fork on a chopping board. Sprinkle entire surface of meat with salt, pepper and monosodium glutamate. Mix with fork or fingers to dis tribute seasonings, but don't pack down meat. Toast bread slices on one side only under broiler. Spread meat mixture lightly on untoasted side of bread, covering edges well so they won't burn. Broil about 3 inches from heat about five min utes or until almost cooked through; timing will vary with dif ferent ranges so watch carefully. Remove from broiler; cross with cheese strips and place under broil er until cheese melts. Makes 6 serv ings. Note: This Hamburger Toast tastes good with' green olives and a big salad of greens and sliced cucumber. WHAT KIND OF BEEF? Many cooks favor ground chuck for humburgers. But some kitchen experts like to have round steak ground wtth a little suet for meat patties. If there's a weight-watcher in your family you can have lean round steak ground without the additional fat. Signs Up Again ORANGE, Va. (AP)?Released a few months ago by the Chinese Communists aftw- 30 months im prisonment, airman John W. Thompson has signed up for a six year hitch In the Air Force. Thompson, given a red carpet welcome by his home townsmen has married Carole Reynolds, of Culpeper, since his return. A 200 pound hog contains 15 pounds of sausage. |?!2^ QuickC \ st$ Easiest ?v Best A U-* JJ M not, umi, uotiini ^ all from one box^M ?Meat In Loaf And Soup ?y ALICE DINHOFF SINCE meat isn't all rib roasts, sirloin steaks and veal cutlets, lets take a look at the thriftier side of the picture Ground beef comes to the rescue and there It is, Just waiting to be used with added ingredients that should Include ? little imagination. Meat and Rice 4 A rice-stuffed meat loaf should get a good reception. For 8 servings, combine lft lbs. ground beef, % c. minced onion, % e. day-old bread crumbs, 2 slightly beaten eggs, ft c. milk, lft tsp. salt, ft tsp. sage and ft tsp. pepper. Place half the mixture In a greased loaf pan. Combine ingredients for stuff ing and spread on meat loaf mix ture; top with remaining loaf mixture. / Bake at 32S* F. for lft hrs. Let stand 18 mln. before slicing. Serve with hot tomato sauce. To prepare the stuffing, com bine lft c. cooked rice, 1 beaten ? ltte. (las rata f >M. H tip Milt, % tap. pepper, '/? c. milk and % top thyme. Hearty Soup* Good at our commercial soups are, some of us like to to on a soup-making spree once In a while. If yon would like to prepare 2 qta. ef a hearty oxtail soap, then Invest in 2 It lbs. oxtails. Dry and dredfe with flour and brown In a little hot fat In a deep, heavy utensil Add tap. salt, ft tap. pepper, to bay leaf/2 sprigs parsley and 1 qta. water. Boll for 10 mln.; skim. Cover and simmer over low heat 2 to 1 tars. or until meat la very tender. Remove Joints, pick meat from bones and return meat to soup stock. Add ft e. each diced celery, ear rots and onion and simmer SO mln. Add tsp. Worcestershire sauce and season to taste with salt tad peppsr. rm loan lac D I X I E-H 0 M E , CELEBRATES! ^ 1V E E S ^ t FROZEN FOOD SPECIALS! C^r^ol California Yelbw Clin^gves BORDEN'S STARLAC ?? 73e R* E A V H E S 5 -? 1 .UU Swee^ Tp^i A No. 303 ?Q_ EniOV Plain or Self-Rising Enriched RED BAND A R G 0 PEAS Z can, ooc "?T pi m a a a GEORGIA PIMIENTOS 2 SS 33c ^SSSSl Hl""C | Hi HE Delicious for Dessert! Mellow West Purple '? Plums "?=.??'? 19' ? ; P-mlly Crisp and Fresh! Crackin' Good I Drink V| J UCIILJJif ? ^ Aj| APPle Better 19c Pops Style Wat^^k? ^ 9 ^^_^Kttfijng Starkist Tuna"c?? 31c nij^'^l' I 7 j T rjBrVjCv Temptingly Flavored Coffee Beech Nut '2.1.05 - i> Free Glass with Delicious 2nd Week of Anniversary Meat Spcials! ' 1 ^'?^I?? 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The Waynesville Mountaineer (Waynesville, N.C.)
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June 7, 1956, edition 1
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