Veal Shoulder Pot Roast

2 1/2 to 3 lbs. veal shoulder
4 Tbs. butter or margarine
1 tsp. salt
1 tsp. coarsely crushed Chinese Szechuan pepper or black pepper
8 small carrots, peeled
2 cloves garlic, whole, unpeeled
2 Tbs. freshly chopped parsley
1 tsp. EACH dried basil, tarragon and thyme leaves
1 small bay leaf, crumbled
1 lb. frozen small boiling onions
2 whole tomatoes, wedged


Slowly brown veal in butter over moderate heat using a heavy-lidded casserole or Dutch oven. Sprinkle with salt and black pepper on both sides.

Cover. Roast at 300 degrees F. for 30 minutes.

Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf. Top with the onions.

Cover and continue roasting for 1 1/2 hours longer or until meat is very tender. About 15 minutes before removing from oven, add tomatoes.

Place roast on heated serving platter. Surround with vegetables. Discard garlic.

Heat juices in pan to boiling. Boil, stirring, until juices are syrupy and reduced to about 3/4 cup. Spoon over roast and vegetables to glaze. Serve immediately.
4 SERVINGS

Taste of Home Recipes

Fried Chicken

(Since poultry ranks right up there with meats and fish as a good protein source, and since chicken is still a wise buy at the super-market, I've included it here.)

Here's a quick and easy trick for coating chicken. Place flour mixture in a paper or plastic bag. Add a few pieces of chicken to the bag and shake until well coated; repeat.

2 1/2 pound broiler-fryer chicken
1/2 cup all-purpose flour*
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
Vegetable oil

Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.

Heat oil (1/4 inch) in 12-inch skillet. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes; reduce heat. Cover tightly and simmer, turning once or twiced, until thickest pieces are done, 30 to 40 minutes. If skillet connot be covered tightly, add 1 to 2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken.
8 SERVINGS

*If using self-rising flour, decrease salt to 1/2 teaspoon.

Saucy Meatballs

1 pound hamburger
1/2 cup dry bread crumbs
1/4 cup milk
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg
a can (10 3/4 ounces) condensed cream of mushroom soup
1/3 cup milk

Mix hamburger, dry bread crumbs, 1/4 cup milk, onion, salt, Worcestershire sauce, and egg. Shape into twenty 1 1/2 inch balls. Cook over medium heat, turning occasionaly, until brown, about 20 minutes. Drain. Stir in soup and 1/3 cup milk. Heat to boiling stirring occasionally; reduce heat. Cover and simmer 15 minutes.
4 SERVINGS

Kay's Tip: Serve this over cooked rice or egg noodles if desired.

New England Pot Roast

4-pound beef arm, blade or cross rib pot roast*
1 tablespoon salt
1 teaspoon pepper
1 jar (5 ounces) prepared horseradish
1 cup water
8 small potatoes, cut into halves
8 medium carrots, each cut into fourths
8 small onions
Kettle Gravy (below)

Cook beef in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add water. Heat to boiling; reduce heat. Cover, simmer on top of range or cook in 325 degree oven 2 1/2 hours. Ad vegetables. Cover; cook until tender, about 1 hour. Remove to warm platter. Prepare gravy; serve with beef.
8 SERVINGS

*3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted. Use 2 teaspoons salt.

Kettle Gravy

Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup all-purpose flour in tightly covered container, stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Pork Chops Supreme

4 pork loin or reb chops, about 3/4 inch thick
Salt
4 thin onion slices
4 thin lemon slices
1/4 cup packed brown sugar
1/4 cup catsup

Sprinkle both sides of pork chops with salt. Place pork chops in ungreased shallow baking pan or dish. Top each pork chop with onion slice, lemon slice, 1 tablespoon bbrown sugar and 1 tablespoon catsup. Cover and cook in 350 degree oven 30 minutes. Uncover and cook, spooning sauce onto pork chops occasionally, until done, about 30 minutes longer.
4 SERVINGS

Bacon-Wrapped Hamburgers

1 1/2 pounds hamburger
1 egg
1/2 cup water
1/4 cup dry bread crumbs
1 small onion, chopped
1/2 small green pepper, chopped
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon instant beef bouillion
6 or 7 thin slices bacon, cut into halves

Mix all ingredients except bacon. Shape mixture into 6 or 7 patties, each about 3/4 inch thick. Crisscross 2 half-slices bacon on each patty, tucking ends under. Place patties on rack in shallow roasting pan. Cook uncovered in 350 degree oven 50 minutes.
6 or 7 SERVINGS

Pork and Squash in Foil

4 pork loin or rib chops, about 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 acorn squash, cut into halves, remove seeds
1/4 cup packed light brown sugar
1/4 cup honey
1/4 cup margarine or butter
Paprika

Trim excess fat from pork chops. Place each pork chop on piece of heavy-duty aluminum foil, 18 x 12 inches; sprinkle with salt and pepper.

Fill hollow of each squash half with 1 tablespoon light brown sugar, 1 tablespoon honey and 1 tablespoon margarine; sprinkle with paprika. Place 1 squash half on each pork chop; wrap securely in foil. Cook on ungreased cookie sheet or shallow baking pan in 400F. oven until squash is tender, and pork isdone, about 55 minutes to 1 hour.
4 SERVINGS

Kay's Tip: To test for doneness, pierce the aluminum foil packet with a fork to determine tenderness of squash.

Hamburger-Corn Pie

1 pound hamburger
1/4 pound bulk pork sausage
1 small, chopped (about 1/4 cup)
1 clove garlic, finely chopped
1 can (16 ounces) whole tomatoes
1 can (16 ounces) whole kernel corn, drained
20 to 24 pitted ripe olives
1 1/2 to 3 teaspoons chili powder
1 1/2 teaspoons salt
1 cup cornmeal
1 cup milk
2 eggs, well beaten
1 cup shredded Cheddar cheese (about 4 ounces)

Cook and stir hamburger, pork sausage, onion and garlic until meat is brown; drain. Stir in tomatoes (with liquid), corn, olives, chili powder and salt. Heat to boiling. Pour into ungreased baking dish, 9x9x2 or 12x7 1/2x2 inches, or 2-quart casserole.

Mix cornmeal, milk and eggs; pour over meat mixture. Sprinkle with cheese. Cook in 350 degree oven until golden brown, 40 to 50 minutes. Garnish with parsley sprigs and black olives if desired.
8 SERVINGS.