The Tipton Daily Tribune from Tipton, Indiana on March 9, 1971 · Page 8
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March 9, 1971

The Tipton Daily Tribune from Tipton, Indiana · Page 8

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Location:
Tipton, Indiana
Issue Date:
Tuesday, March 9, 1971
Page:
Page 8
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Page 8 article text (OCR)

THE MAIN DISH by Sherry Onken Whether party fare or family dining, the main dish is the basis of our meal. Don't be fooled by seemingly foreign or regional recipes. Entrees like Mexicali Roast or Cantonese Lemon Spareribs are certain to please family and friends alike. And, best of all, their preparation is not time-consuming, as you would expect. You have selected a hearty fare and yet, these main dishes can be served with a flare for entertaining. At a time when meat prices demand great care in selection, you'll be penny-wise to choose the meats included in our recipes. You'll be pound-perfect with these ample servings. MEXICALI ROAST U lbs. boned, rolled beef (Chuck, top or bottom round, rump) , 1 small onion, chopped V2 green pepper, chopped 1 canned pimiento, diced 1 clove garlic, minced 1 piece cooked ham, (about 14 pound, minced) 2 tablespoons wine vinegar 1 teaspoon.salt 14 teaspoon oregano . % teaspoon seasoned pepper 2 tablespoons salad oil 1, (8 6z.) can Spanish style tomato sauce 1 cup pitted black olives, sliced- 1 cup hot water (or broth ' or stock) Untie roast and spread flat; discard outer layer of fat if present. Prepare vegetables and ham as indicated. Thoroughly combine minced ingredients and seasonings. Spread meat with a thin layer of stuffing, pressing it in well. (Reserve any left-over stuffing for use' as a condiment.) Re-roll roast and tie firmly. Heat pressure cooker and add oil. BroWn roast well on all sides'. Add tomato sauce, olives and hot water. Close cover securely and place pressure regulator on vent'pipe. Cook 35-40 minutes, depending on cut of meat used. Let pressure drop of its own accord. Serve hot with .liquid remaining in cooker as gravy. Makes 6 servings. SPICED ORANGE POT U to 5 lb. beef chuck roast • 1 tablespoon margarine |-—tyinup finely chopped onion— 1 clove garlic, minced 8 oz. can tomato sauce 2 cups orange sections (with jiiice) 2 tablespoons sugar 1 tablespoon grated orange rind • ROAST 1 i/j teaspoons ssilt 1/2 teaspoon nutmeg ~^/y4easpodn-^innatriQ7t~~ •' Vi tedspoon cloves Dash of 'pepper Ofunge slices and wedges for garnish Parsley for garnish, if desired 1971 RURAL GRAVURE SERVICE, INC, Brown meat slowly on, both sides in margarine. Add onion and garlic; cover and cook 20 minutes. Pour tomato sauce, orange sections, sugar and grated .orange rind .over meat. Sprinkle with salt, spices and pepperr Cover and cook slowly until meat is very tender, about 2 hours longer. Transfer roast to heated serving platter. Garnish if desired. Makes 6 to 8 servings.

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