Category Archives: Beef

Barbecued Spareribs

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Ingredients

4lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
1/4 teaspoon pepper

Barbecue Sauce
1/2 cup cider vinegar
1/2 cup light brown sugar, packed
1/2 cup catsup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 clove garlic, crushed
Dash cayenne

Directions

1. In a large kettle, place ribs, onion, salt, pepper, and 3 quarts water. Bring to boiling. Reduce heat, and simmer, covered, 1 1/2 hours, or until very tender. Drain.

2. Meanwhile, make Barbecue Sauce: In medium saucepan, combine all ingredients for sauce. Simmer, uncovered, 1 hour, stirring occasionally.

3. Arrange spareribs on rack in broiler pan. Brush with sauce. Broil 5 inches from heat, basting frequently with sauce. 10 minutes on each side.

Makes 6 servings.

© Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Stuffed Peppers

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Ingredients

3 large green peppers, cut in half lengthwise
1 pound ground beef
1 clove garlic, crushed
2 tablespoons chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1 cup bread stuffing croutons
16 ounce can tomato sauce
1/4 cup shredded Mozzarella cheese

Directions

Preheat oven to 350°. Remove seeds from peppers and cook in boiling salted water 5 minutes; drain. Cook ground beef, garlic and onion in a skillet until onion is tender. Drain off fat. Stir in salt, pepper, oregano, croutons and 1 cup tomato sauce; heat through. Lightly stuff pepper halves with meat mixture. Spoon balance of sauce over meat and bake 20 minutes. Sprinkle with shredded cheese and bake 10 minutes longer, until cheese is melted.

Serves: 6

Preparation Time: 50 minutes

Approximate calories per serving: 300

Suggested Menu

Stuffed Peppers
Chopped Broccoli
Confetti Corn
Blueberry Pie

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

How Much Meat To Buy

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Each family makes its own decision on this topic. Here are helpful guides: 

Nutrition: To stay healthy, each member should have a minimum of 4 to 6 ounces of meat or meat alternate daily, which may be served at any meal. However, most people want more.

Individual Appetite: Active men and teen-agers usually desire more meat than children under ten.

Accompaniments: If the meal includes soup and several vegetables, less meat is necessary. Gravy of sauce extends meat flavor, too.

Meatiness of Cut: As a general guide:
Boneless meat: 1/4lb. per serving
Bone-in steaks, chops, roasts: 1/3 to 1/2 lb. per serving
Meat with large amount of bone: 3/4lb to 1 lb per serving
A 6-lb bone-in roast will provide 2 1/2 to 3lbs. of cooked boneless meat, enough fo 5 to 8 servings.

Time Available: Larger cuts take more cooking time, but leftovers may be used another day with little further cooking.

Storage Facilities: If you have a freezer, stock up. Have meat cut in meal-size portions before freezing to hasten thawing time.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Green Pepper Round Steak

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Ingredients

1 ½ pounds round steak, cut in ½ inch by 1 inch strips
Salt and Pepper
2 tablespoons oil
1/2 cup chopped onion
1 15 ounce can stewed tomatoes
2 large green peppers, seeded and cut in strips
½ teaspoon oregano
1 tablespoon steak sauce
3 cups cooked rice

Directions

Season meat with salt and pepper. Brown meat in hot oil. Lightly saute onions and green peppers, add to meat; add stewed tomatoes, oregano, and steak sauce and cook slowly on top of range for 1 hour, or until meat is tender. Serve on a bed of rice.

Serves 4

Preparation time: 1 ½ hours

Approximate calories per serving: 395

Suggested Menu

Melon Ball Cocktail
Green Pepper Round Steak with Rice
Peach Pie.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973