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BLYTHEVILLE (ARK.) COURIER NEW* THURSDAY, FEBRUARY T, 1962 Valentine Meat Loaf Has Holiday Design S«f a Happy St. Valentine's Day to your family »t dinner I Here's om w«f *o do it— prepare a Valentine meat loaf. Bake the meat lonf, anmold H on a large platter. mashed potatow in your Youngsters Like Applesauce Cake Non-Fat, Dry Milk Recipe Pocks Lots Of Nutrition Do you liKe old-fashioned, moist and tender applesauce cake? Cover H with maple frosting just for an txtra tast« treat. Thts recipe uses non-fat dry mil*, on tha list of abundant February foods, to pack even more nutrition into th c ca ke , So enjoy yourself and let the youngsters indulge. It tastes good, Is good, and Is also a delicacy that Is economical. Applesauce Cake (Makes !0<Ax5Hx3-1nch loaf) One-half cup shortening, *i cup §ugar, 1 egg, unbeaten, 2 cups sifted flour, & cup non-fat dry milk, 1 teaspoon baking powder, 1 teaspoon salt, ] teaspoon cinnamon, f/i teaspoon ground cloves, 1 cup applesauce, 1 cup raisins, V4 cup chopped walnuts. Cream shortening; gradually add sugar and cream until light and fluffy. Add egg; beat well. Sift together flour, non-fat dry milk, baking powder, salt, cinnamon ftiiti cloves. Alternately add flour mixture trvd apple-sauce to creamed mixture beginning and ending with flour. Blend well. Stir in raisins and nut meats. Turn into well-greased loaf pan (10^x5^x3 'inches). Bake In moderate oven (350 de•TC«B P.) until cake pulls away from pan and center springs back wh«n touched lightly with finger (about one hour and 15 minutes). Frost : wrth maple frosting. Mftpto FTMtlnK .(Make* \% CDp«) Two and one-ha 1 f cups con f ec- Horwre 1 sugar, "H'oup non-fat 'dry milk, 6 teblewpooiis butter, 1 tea- 0poon maple flavoring, 3 teble- •poom water.- ~ Sift .together "confectioners" sugar and non-fat dry milk. Cream butter Wrtfl fluffy. GradUBtty bent In ha V the nigar-non-f at dry milk mixture. Btend In mapfe flavoring and 1 teb*'«poon water. Stir . in remaining Bugar-non-fat dry milX mix- tun. Slowly add remaining water to mihi spreading oonstetency. pastry tube form an arrow-pierced heart over the top of the loaf. Outline the loaf with more of the potatoes. If you do not have a pastry tube, make your design with n spoon. Here's another suggestion — Instead of forming the heart with mashed potatoes, roast the meat mixture In a large heart mold, or use the smaller individual heart molds. In either case, outline the heart, with mashed potatoes. For your February 14 dinner you might serve the Valentine loaf with Harvard beets, 8 fruit salad, hot rolls and colorful cherry tartB. Remember that » meat loaf should be eooXcd slowly the same as any other ronst. Slow roasting assures you of a finer loaf to serve. The recommended oven temperature for beef, veal, lamb or smoked pork loaves is 300 degrees F.; fresh pork loaves and all mixtures containing fresh pork, 350 degrees F. Here is a recipe for R meat loaf io grace your St. Valentine's table suggested by Reba- StaffRS, well known meat cookery expert. Valentine Meat Loaf 1 pound ground beef 1 pound ground pork 2 cups soft bread crumbs 2 tablespoons grated onion 3 teaspoons salt M teaspoon pepper 1 teaspoon snge 2 eggs 1 cup milk 1 tablespoon Worcestersire sauce 2 cups scasonfiii inaslied potatoes Combine all Ingredients except mashed potatoes and mix thoroughly, Pat Into n. rectangular shaped loaf in an open roasting pan. Bake In a moderate oven (350 degrees F.) for IVI to 1W hours, With pastry tube or spoon make n border of mashed potatoes around [oaf and shape a heart on top of loaf. Return to oven until potatoes are lightly browned. 6 to 8 servings. Winter Menus Bolstered by Hot Biscuits Good hot biscuits can play * host of roles In your winter menus If you make them different. To do this, ndd Ingredients to your blsculls or cut the dough Into unexpected shape.s, says home economist Reba Staggs. For instance, use tomato Juice to moisten the dough In place of milk. Thew tomato biscuits make an excellent, topping for stews. Chefse biscuit-: ?.ve another choice for serving with numerous casseroles. Deviled ham added to the biscuits gives them hearty projwrtlons just right for winter serving. Minced parsley added to the dough produces another tempting biscuit variation. Or cut biscuit* with your doughnut cutter, bake them over a meat pie, then tuck parsley roses In the doughnut holes Just before serving. If you like, use cooky cutters U> make various shaped biscuit*. Or cut dough with • knife Into rectangles or triangles. Remember for the finest of biscuits cut the lard '4 Co 6 tablespoons) inlo the flour (2 cups sifted), baking powder (1 tablespoon), and aalt (*i teaspoon) mixture until it has a fine even crumb. Add Jnst enough milk ( 1 A la H cup) to make a soft dough, (hen turn out onto n lightly floured surface. Knead the dough, gently for about 30 seconds, then pat or roll to inch thick and cut as desired. Bake In a hot oven (450 degrees F.> for 10 to 12 minute?: Keen Appetites Satisfied with Beef Brisket For keen family appetites plan a beef brisket dinner. Allow the meat to slowly simmer on top of the range, then arid vegetables for 9 one-diirh meal, says Reba Slaggs, fool authority. Prepare beef brisket by the same cookery method as s «•.««; that Is, water, then place a cover on the completely cover the meat with utensil and allow It to cook slowly allowing about one hour per pound. For the one-dish dinner add such vegetables as sweet potatoes, cabbage, carrots, onloas or potatoes. When cooked, remove the meat and veegtable« to > chop palte. Slice Ihe brisket across the grain and complete the menu with an orange- grapefruit salad, corn sticks, baked pears and beverage. To vary preparation, braise the bed bnsket. Dredge the brisket with a mixture of flour, .salt, pepper and paprika. Brown the meat slowly in lard, then add one cup of water, cover closely and cook slowly for an hour per pound or until lender. Make gravy with the drippings. 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