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M OLD FRIEMII
"Stew!" It's an ordinary dish — here's one attractive way to make it interesting. Serve in individual bowls (above) garnished with macaroni.
ONE of the best all 'round and all year 'round dishes I know, and one that appeals especially to men, is stew, and with our food budgets getting more difficult to control I think it's time for us to give a lot of thought to the preparation of really good stews. If you have always thought of them as heavy fare, suitable only for winter menus, and if it happens to be a warm day when you read this, please don't let that stop you, because stew is just as satisfactory as a warm weather dish and it doesn't confine you to the kitchen any longer than many traditional summertime meals. It's all in the way you" make it, and the simplest way for us to get started is to consider a basic stew recipe first and then think about ways to vary it.
Basic Beef Stew
2 lbs. beef in 1-inch cubes 4 cups boiling water
1 medium onion, chopped
2 tbls. chopped celery leaves 2 tsps. salt 8 peppercorns 1 large bayleaf
Vz tsp. rosemary 6 carrots n iT
kite SMITH
RADIO MIRROR'S FOOD COUNSELOR
Kate Smith's vacationing from her Friday night variety program, but broadcasts her daily talks at noon on CBS, sponsored by General Foods.
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Try hiding your leftover stew in a muffin. Left, cut a triangle out of a round piece of dough to make a neater cup. Fill and cover. Below, ready to serve — hot, crunchy, delicious.
4 onions
6 potatoes
2 turnips
6 stalks celery
Wipe meat with a cloth, cover with boiling water, add chopped onion and celery and dry seasonings and simmer very slowly until meat is almost tender enough to eat (about an hour). Prepare other vegetables (dice or slice them into convenient serving sizes), add to stew and continue cooking until vegetables are done. And now for variations:
1. Use veal or lamb in place of beef and vary the dry seasonings to suit.
2. Use other dry seasonings such as sage, thyme, marjoram, savory, curry powder and basil, combining quantities and varieties to suit your taste (a good rule is to use only % tsp. of any herb with which you are not familiar). Marjoram, mint and rosemary are nice with lamb, savory and oregano with veal a'nd a pinch of curry is nice with any kind of meat.
3. Omit potatoes and turnip (and celery if it is difficult to get) and make up the difference with string or lima beans, peas, green peppers, tomatoes, corn or other vegetables. This gives a light, tangy warm weather stew.
4. Serve a potatoless stew with decorations of one of the fancy maca
roni products, as^illustrated here.
5. Use whole naby carrots and onions when available in place of the older ones which require chopping.
6. Use fresh garden herbs whenever possible, also add chopped spinach and chard and the outer leaves of escarole and lettuce. These should be added just a few minutes before serv
Contirvwed on page 78
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