Radio Mirror: The Magazine of Radio Romances (Jan-June 1943)

Liver Casserole 1 lb. liver 2 onions 2 green peppers 2 tomatoes % tsp. salt % tsp. pepper Vi tsp. rosemary or thyme 1 bayleaf 1 cup buttered crumbs 2 tbls. bacon drippings If you use beef or pork liver, follow the directions for pre-cooking kidney, above. When liver is cool, cut into thin slices. Slice onion, green pepper and tomato thin. In buttered casserole arrange alternate layers of onion, green pepper, tomato and liver, using buttered crumbs for the final layer. Add dry seasonings, dot with bacon drippings and cook, covered, in 350 degree oven until liver is tender (about 1 hour) . The vegetables should make sufficient sauce, but 2 to 4 tbls. boiling water may be added if necessary during the cooking. Remove cover for the final ten minutes so the crumbs will brown. Liver Loaf 1 onion 1 lb. liver 1 green pepper 1 stalk celery with leaves Vz tsp. salt Vi tsp. pepper Vi tsp. dry mustard 1 tbl. minced parsley 2 cups bread crumbs 2 tbls. melted bacon drippings 1 egg, beaten % cup milk Pre-cook beef or pork liver and run through meat grinder, together with onion, green pepper and celery. Add Don't Ration Variety Continued from page 46 bread crumbs and remaining seasonings and mix well. Combine beaten egg, bacon drippings and milk and stir into mixture. Bake in loaf pan at 350 degrees for 1 hour, basting occasionally with 1 tbl. bacon drippings combined with 1 tbl. boiling water. Heart Hearts may be braised or used as the basis of a stew or casserole. Before cooking, remove all membranes, fat and arteries. Beef and pork heart should be soaked in cold water for 1 hour then parboiled (simmered) for 30 minutes (use 1 tbl. lemon juice or vinegar, y2 tsp. salt and a pinch of pepper, in just enough water to cover) . For stuffed, braised heart, use any savory bread stuffing, then rub the meat with bacon drippings, pour over it a can of tomato soup and season to taste. Cook, covered, at very low temperature — a 325 degree oven for roasting or the simmering flame for the top of the stove. Lamb or calf heart needs 1 to 2 hours; sheep, beef or pork heart 2 to 3 hours. Brains To prepare brains, wash in cold water, remove arteries and membrane and soak in cold water for 1 hour. Simmer for 20 minutes in water to cover seasoned with a little lemon juice and minced onion, celery leaves or parsley. Blanche in cold water and break into small sections. To serve, scramble with eggs, sautee in butter or reheat in medium white sauce, mushroom or tomato sauce. Sweetbreads Wash, parboil and blanche sweetbreads as directed for brains. Cut them apart, then cut in half lengthwise. Rub with a mixture of 2 tbls. soft butter, 1 tsp. lemon juice, 1 tsp. minced parsley, % tsp. salt and a pinch of pepper and broil for about 7 minutes; or serve them in sauce in a rice or noodle ring. Creamed Sweetbreads 1 pair prepared sweetbreads 1% cups medium white sauce 2 hard-cooked eggs IV2 cups cooked vegetables Pinch of mace Cut sweetbreads into V2 -inch cubes and dice eggs. Add to white sauce, together with vegetables (peas, asparagus tips, mushrooms and celery hearts are good with sweetbreads) and heat thoroughly. A delicately flavored cream soup may be used in place of white sauce. Help yourself and your country. Watch the food columns of your daily papers for announcements of Victory Foods and plan your daily menus around them. THREE HOLLYWOOD FAVORIT .^MOWSON starring .*«* and PMWOA *» production. Kfffff *AK« a Monogrom Proa in..SIlVW5KAT6S' * „vie lots all over ^lysi.Cola Oo the »ov«i ( d yep e on •* aftCroS T*at blgI S£*s and P^i0g aQSo hes bigg** ^psi-Cola / V BETTER TASTE !§*£ m& BIGGER DRINK • Pepsi-Cola is made only by Pepsi-Cola Company. Long Island City, N. Y. Bottled locally by Authorized Bottlers from coast to coast. * APHIL, 1943 ^3