Spunky Shoulder Slices

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1 1/2 cups orange juice
1/2 cup vinegar
1/4 cup brown sugar (packed)
2 tablespoons cloves
1 tablespoon dry mustard
1 tablespoon ginger
1 tablespoon molasses
2 tablespoons brandy, if desired
1 1/2 pound smoked boneless pork shoulder butt
Spiced apple rings

Mix all ingredients together except meat and apple rings with rotary beater. Cut meat into 3/4 inch slices. Place meat in a shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce; reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 to 18 minutes or until done, turning and basting frequently with reserved sauce. 5 to 6 servings.

To complement these piquant pork slices, serve mounds of potato salad and spiced apple rings or Grilled Cinnamon Apples (below).

Grilled Cinnamon Apples

Core 6 medium baking applies; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown or maple sugar and cinnamon. Cook 5 to 10 minutes longer or until tender.

©Copyright 1971 General Mills, Inc. All rights reserved. Printed in U.S.A.

Lamb Chops With Vegetables

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Ingredients

4 shoulder lamb chops, 1 inch thick
1 can (16 ounces) Chinese vegetables, drained (reserve liquid)
1 can (8 ounces) water chestnuts, drained and thinly sliced (reserve liquid)
3 tablespoons soy sauce
2 beef bouillon cubes
1 clove garlic, minced
1 medium onion, sliced
2 tablespoons cornstarch
1/4 cup water
1 green pepper, cut into 1/8-inch strips
4 cherry tomatoes

Directions

Trim excess fat from meat. Lightly grease large skillet with excess fat; brown meat. Drain off fat. Measure reserved vegetable liquid; if necessary, add water to measure 3/4 cup liquid.

Stir liquid, soy sauce, bouillon cubes and garlic into skillet; heat to boiling. Reduce heat. Add onion; cover and simmer 30 minutes or until meat is tender. Remove meat.

Blend cornstarch and water; stir gradually into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in green pepper, Chinese vegetables and water chestnuts; add meat and tomatoes. Cover; simmer 10 minutes.

4 Servings (240 calories each)

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Fondue Party, U.S.A

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Menu: Turkey and Ham Fondue, 3-Bean Salad, Sourdough Bread, Strawberry Shortcake, Coffee.

Turkey and Ham Fondue

Remove gelatin from 1-pound cooked turkey roll (or use left-over cooked turkey); cut meat into 3/4-inch cubes. Cut 1 pound fully cooked boneless ham into 3/4-inch cubes. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.

Prepare oil and cook meat as directed for Beef Fondue (Fondues card 6*) except – cook meat until light brown. Dip sauces.

4 servings.

Texas Barbecue Sauce

Ingredients

1/2 cup tomato juice
1/4 cup water
2 tablespoons vinegar
2 tablespoons catsup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon chili powder
Dash cayenne red pepper

Heat all ingredients to simmer. Cook, stirring occasionally, about 15 minutes or until sauce thickns. 1 cup.

Cranberry-Orange Sauce: Mix 1/2 cup cranberry-orange relish and 2 tablespoons orange-flavored liquer or orange juice. About 1/2 cup.

* From Fondue Card 6 (French Fondue) – In metal fondue pot, heat salad oil (2 inches) to 375° (1-inch bread cube will brown in 1 minute); transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil. Spear cubes of meat with fondue forks and place in hot oil.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Poached Eggs – Chipped Beef

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Ingredients

1/4 cup butter or margarine
1/4 cup unsifted flour
Dash pepper
2 1/2 cups milk
Tabasco
1 jar (5oz) dried beef
4 or 6 poached eggs
2 or 3 English muffins, split and toasted, or 4 or 6 buttered toast slices, crusts removed

Directions

1. In medium saucepan, melt butter. Remove from heat.

2. Add flour and pepper, stirring until smooth. Gradually stir in milk. Bring to boiling, over medium heat, stirring. Reduce heat and simmer 1 minute. Add several drops Tabasco and dried beef. heat gently while poaching eggs.

3. Lift eggs to toasted muffins. Spoon creamed chipped beef over top. Garnish with tomato wedges and olives, as pictured.

Makes 4 to 6 servings.

How to Poach and Egg: Bring water (1 inch deep) in shallow pan to boiling. Reduce heat to simmer. Break egg into saucer, then quickly slip egg into water. Cook, covered, 3 to 5 minutes. Lift out of water with slotted pancake turner or spoon. Drain well.

A Light Supper
Poached Eggs with Creamed Chipped Beef
Toasted English Muffins
Beer

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Easy Sauerkraut Mold

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Ingredients

2 3-ounce packages lemon-flavored gelatin
1 tablespoon vinegar
3 or 4 small green onion tops
1 pimiento
1 16 ounce can (2 cups) sauerkraut, drained
1 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish

Directions

Dissolve lemon-flavored gelatin in 2 cups boiling water. Add vinegar and 1 1/2 cups cold water. Chill till partially set. Snip the green onion tops and pimiento into the gelatin mixture. Cut through the contest of the can of sauerkraut. Add drained sauerkraut to gelatin mixture; stir gently to distribute vegetables. Turn mixture into an 8x4x2 inch loaf dish. Chill till firm, 4 hours or overnight. Unmold onto salad greens. Trim with carrot curls and ripe olives, if desired. Combine mayonnaise and horseradish. Serve with salad.

Makes 8 to 10 servings.

Three-Bean Aspic

Ingredients

1 17-ounce can three-bean salad
1 envelope unflavored gelatin
1/4 cup cold water
1 13 1/2 ounce can tomato aspic
2 tablespoons lemon juice
1/4 teaspoon dried dillweed

Directions

Drain bean salad, reserving liquid. Add enough water to measure 1 cup liquid; set aside. Soften gelatin in the 1/4 cup cold water. In saucepan combine tomato aspic and softened gelatin. Heat and stir till aspic melts and gelatin dissolves. Stir in bean liquid, lemon juice, and dillweed. Chill till partially set. Stir in drained bean salad. Turn into a 4-cup mold. Chill till firm, several hours or overnight. Unmold salad onto a serving platter. Garnish the salad with curly lettuce leaves, if desired.

Makes 6 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

Beef Ragout

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Ingredients

2/3 cup flour
1 tablespoon salt
1/8 teaspoon pepper
3 lb beef chuck, cut in 1 1/2 inch cubes
1/3 cup salad oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, crushed
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1 can (1lb) tomatoes
1 can (6 ox) tomato paste
2 tablespoons chopped parsley
2 teaspoon paprika
2 teaspoons Worcestershire sauce

Directions

1. On waxed paper, combine flour, salt, and pepper; use to coat beef cubes, Reserve remaining flour mixture

2. In 3 tablespoons hot oil in Dutch oven, brown beef cubes, a third at a time. Remove as they are browned. Add more oil as needed.

3. Add onion, celery, green pepper, and garlic to drippings in Dutch oven; sauté until tender – about 5 minutes. Remove from heat.

4. Stir in reserved flour mixture, stirring until well blended. Gradually stir in broth. Add undrained tomatoes, tomato paste, parsley, paprika, Worcestershire, and browned beef.

5. Bring to boiling, stirring occasionally. Reduce heat and simmer, covered, 2 1/2 hours, or until meat is tender. Before serving, sprinkle with more chopped parsley, if desired. Serve with rice, broad noodles, or buttered potatoes.

Makes 6 to 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Tail Gate Stag

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Olive Surprise Roast

Ingredients

4-pound rolled beef rump roast
1 jar (41/2 ounces) pimiento-stuffed olives, drained
3 tablespoons shortening
1 large onion, sliced
1 can (10 1/2 ounces) condensed tomato soup
1 soup can hot water

Directions

With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle of each end of meat. Open gashes with finger or spoon; push about 5 olives into each gash. In Dutch oven, brown meat in shortening over medium heat, about 15 minutes.

Place onion slices on meat. Stir together soup and water; pour over meat. Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender. Cool. Serve chilled. For easier slicing remove cord from roast and turn roast seam side down.

8 servings.

Set out food on your station wagon tail gate or closed car trunk. Slice and serve the cold roast with buttered, fresh onion buns, a crisp autumn Iceberg Salad (below), homemade brownies and lots of hot coffee.

Iceberg Salad

In large plastic bag, combine about 3 cups bite-size pieces spinach, about 6 cups bite-size pieces lettuce, 1/4 cup chopped green pepper and 1 cup sliced mushrooms; refrigerate. Just before serving, toss with oil and vinegar salad dressing.

8 servings.

Ham Salad In Pineapple Boats

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Ingredients

1 large or 2 small pineapples, chilled
2 cups cubed, fully cooked ham
1 cup sliced celery
2 tablespoons chopped green pepper
1/2 cup mayonnaise or salad dressing
1 teaspoon prepared mustard

Directions

Quarter large pineapple or halve small pineapples lengthwise. Remove hard center core. Cut around edge of fruit, leaving a rim about 1/2 inch thick. Cut loosened fruit crosswise; remove and dice. Combine about 2 cups of the diced pineapple with the ham, celery and green pepper (reserve remaining pineapple for another meal). Blend mayonnaise and mustard; add to ham mixture; toss. Spoon into pineapple boats. Trim with parsley and olives.

Serves 4.

Luncheon-Meat Toss

Ingredients

1/3 cup salad oil
3 tablespoons vinegar
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 cups torn lettuce
3 cups torn fresh spinach
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons chopped green onion
1 12-ounce can luncheon meat, cut in strips
5 slices bacon, crisp-cooked, drained, and crumbled

Directions

In screw-top jar combined first 5 ingredients. Cover; shake till thoroughly blended. Chill. In salad bowl combine lettuce, spinach, cheese, and onion. Arrange meat strips atop lettuce mixture; cover and chill. Just before serving, sprinkle salad with bacon. Shake dressing and pour over salad; toss to coat.

Makes 6 servings.

Lamb Curry

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Ingredients

1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1 apple, pared and thinly sliced
1 teaspoon curry powder
1/4 to 1/2 teaspoon salt
1/4 cup Gold Medal flour
2 cups chicken broth*
2 cups cubed cooked lamb
3 cups hot cooked rice
1/4 to 1/2 cup chopped peanuts, hard-cooked eggs or chutney

Directions

Melt butter in large saucepan. Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot. Remove from heat.

Stir in broth gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat; heat through, stirring occasionally, about 10 minutes. Serve over rice. Pass peanuts to sprinkle on top.

4 to 6 servings.

*Chicken broth can be made by dissolving 2 chicken bouillon cubes in 2 cups boiling water, or use canned chicken broth.

At its best served with a dewy, green salad, a bowl of chilled fresh fruit and cups of steaming tea.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Giant Burger

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Ingredients

1 1/2 pounds ground beef
1 1/2 teaspoons salt
1 package (3 ounces) cream cheese, softened
1 tablespoon prepared mustard
1 tablespoon horseradish, drained
Onion rings or 1 can(3 1/2 ounces) French fried onion rings

Directions

Heat oven to 350°. Mix meat and salt; divide in half. Pat on half evening into ungreased 8-inch pie pan. Mix cream cheese, mustard and horseradish; spread over meat in pan. Shape remaining meat into 8-inch circle. Place on cheese mixture; pinch edges together to seal.

Bake 45 minutes for medium, 55 minutes for well done. Remove meat to large serving plate; place onion rings around meat. To serve, cut meat into wedges.

Makes 4 to 6 servings

For the quickest hamburger treats, try the 5-minute Toasty Burgers (below)

5-Minute Toasty Burgers

Ingredients

1 pound ground beef
1 medium onion, finely chopped
10 slices bread, toasted
Salt and Pepper

Directions

Heat oven to 500°. Mix meat an onion; spread on toast slices making sure mixture covers edges. Season with salt and pepper. Place meat side up on ungreased baking sheet. Bake 3 to 5 minutes or until meat is done. To serve, cut slices in half.

Makes 20 half-slice servings.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.