Radio and television mirror (July-Dec 1951)

Record Details:

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ri j AVENLY! By NANCY CRAIG ♦ RADIO MIRROR FOOD COUNSELOR Heard at 1:15 P.M. EST. Mon.-Fri., on ABC. (Recipes tested by tbe Macfadden Kitchen) The bone from daybefore yesterday's boiled dinner comes to the table deliciously disguised as the flavor-basis of black bean soup. A perfect meal to us is a boiled dinner. Use the bone to flavor a tureen of black bean soup; serve with it a slice of cheese bread oozing with butter and you'll bless the boiled dinner all over again. My husband's favorite is boiled beef smothered in horseradish sauce. Shortly after we were married, I introduced him to pot roast. This he didn't like. "Let's have roast beef or boiled beef," he said, "not this in-between stuff." I find these boiled dinners thrifty and easy to fix. Dumplings or noodles and a bowl of crisp green salad complete the meal. And the leftovers go into other — equally delicious — dinners. BLACK BEAN SOUP BOILED BEEF WITH HOBSERADISH SAUCE 1 ciip dried black beans 1 quart cold water 12 medium onion, sliced 1 stalk celery, diced 2 tablespoons butter bone from cooked meat 1% teaspoons lemon juice % teaspoon salt dash of pepper, cayenne, mustard 1% teaspoons flour Wash beans well. Place in a saucepan with 1 quart water and soak overnight. Then drain. Melt IV2 teaspoons of the butter in a skillet. Add onion and celery and cook 5 minutes over moderate heat, stirring occasionally. Add to beans. Cover generously with water. Add bone. Cover and simmer 3 hours or until beans are done. Add more water if necessary as it cooks away. Remove bone. Put through sieve or food mill. Reheat to boiling point. Stir in lemon juice, salt and spices. Melt remaining butter. Blend in flour. Gradually add to soup, stirring until smooth. Cook 5 minutes. Garnish with lemon slices and pimiento. Makes 6 servings. 3-4 lbs. beef, brisket, plate, neck, heel of round or chuck 1 tablespoon salt 1 carrot, sliced 3 stalks celery, cut up 3 stalks parsley 1 onion, sliced Wipe meat with a damp cloth. Place in a large saucepan. Barely cover with boiling water. Bring to a quick boil, skim if necessary. Add salt and vegetables. Cover and simmer gently 2V2 hours or until meat is tender. Pour off broth and strain, skimming off fat. Slice meat and arrange on platter. Serve with Horseradish Sauce. Makes 8 servings. HORSERADISH SAUCE 4 tablespoons butter 4 tablespoons flour 2 .cups hot beef broth, strained 2 tablespoons light cream or top milk 4 tablespoons horseradish Melt butter in a saucepan. Blend in flour. Remove from heat and stir in hot broth. Return to heat and continue cooking over low heat, stirring constantly until thickened. Stir in cream and horseradish. Makes 2 cups sauce. CHICKEN FRICASSEE 1 4 lb. fowl, cut for stewing' 1 cup flour 1)4 teaspoons celery salt V2 teaspoon pepper Ya teaspoon ginger 4 tablespoons butter y2 cup rice (raw) Yi cup white wine 2 cups milk Yz cup onions, sliced thin Remove pinfeathers from chicken and wash well. Combine flour and seasonings. Turn each piece of chicken in flour. Melt butter in a large skillet. Brown chicken quickly. Remove {Continued on page 71) RADIO MIRROR for BETTER LIVING 41