Category Archives: Helpful Guides

Thawing Time Guide: Frozen Meat

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You may skip thawing thin cuts, but allow 1 1/2 times the usual cooking period. Do thaw thin cuts if you are planning to shape or stuff slices, dredge them in flour or crumbs or roll in batter or eggs (coatings don’t adhere to frozen meats) or deep fat fry the meat. For even thawing, use the refrigerator even though it’s slower. Follow this guide:

Beef

Rolled Rib Roast	8 to 10 hours per pound
Standing Rib Roast	7 to 8 hours per pound
Rump	7 to 8 hours per pound
Sirloin Steak – 1 inch	8 to 10 hours per pound
Round Steak	5 to 6 hours, total thawing time
Ground Beef – 1lb pkg.	18 to 20 hours, total
Patties, separated	5 to 6 hours, total
Stew Meat – 1lb. pkg.	18 to 20 hours, total

Pork

Chops – 3/4 in. thick	4 to 5 hours, total
Cutlets	7 to 8 hours per pound
Steak	7 to 8 hours per pound
Sausage – 1lb pkg.	18 to 20 hours, total

Veal or Lamb

Chops, 1/2 to 3/4 in. thick	7 to 8 hours, total
Leg	7 to 8 hours, total

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

Fresh Fruits

FRESH FRUITS AVAILABLE MONTHLY

Available practically year-round: Avocadoes, bananas, lemons, oranges. Available September through March: Apples.

January – grapefruit, pears, tangerines

February – grapefruit, pears

March – grapefruit, pineapples, rhubarb, strawberries

April – grapefruit, rhubarb, strawberries

May – grapefruit, limes, pineapples, rhubarb, strawberries, watermelons

June – apricots, blueberries, cantaloupes, cherries, honeydews, peaches, pineapples, plums, mangoes, strawberries, watermelons

July – apricots, berries, cantaloupes, cherries, grapes, honeydews, limes, mangoes, nectarines, peaches, plums, strawberries, watermelons

August – blueberries, cantaloupes, grapes, honeydews, limes, nectarines, peaches, pears, plums, watermelons

September – – grapes, honeydews, pears, prunes

October grapefruit, grapes, pears, persimmons, pomegranates

November – coconuts, cranberries, grapefruit, grapes, limes, papayas, persimmons, pineapples, pomegranates, tangelos, tangerines

December – coconuts, cranberries, grapefruit, grapes, limes, papayas, pears, persimmons, pineapples, tangelos, tangerines

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

How Much Meat To Buy

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

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