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JUST as sugar rationing proved to all of us that we can get along quite happily with limited portions of sweetening, I'm sure that meat rationing is going to spur us to further ingenuity to maintain the high standards of our meals. If we have to content ourselves with a curtailed supply we'll do so by stretching that supply as far as it will go, not wasting a single bite. If we have to rely on cuts that we have overlooked in the past, we'll do that too — and since we've been warned that we may have to do these very things, I'd like, this month, to consider how to make the very best use of the cuts and quantities that may be available to us. Spareribs, I've been told by the packers, are likely to be plentiful even in the midst of the general shortage, because so much of their weight is bone, which makes them uneconomical to ship to our armed forces, and at the same time makes them an economical purchase for the housewife. They are delicious stuffed or barbecued.
Brazil Nut Stuffed Spareribs
4 lbs. spareribs
2 cups cracked wheat bread crumbs Yi cup sliced Brazil nuts
1 onion, minced
1 tbl. minced celery leaves Yz tsp. salt Yi tsp. pepper Yi tsp. sage Yz cup boiling water Y\ cup melted fat or drippings
Buy spareribs in two equal sized sheets. Wipe with damp cloth and place one sheet in bottom of shallow baking pan. Mix crumbs, Brazil nuts and other ingredients in order given and place dressing on spareribs in baking pan. Place remaining spareribs on top, skewer together and bake in moderate oven (350 degrees F.) until tender, IV2 to 2 hours. Serves four.
Barbecued Spareribs
Wipe spareribs with damp cloth, place on rack in roaster and bake in
Don't let ihe shortage of meats lower the standard of your meals. There are many cuts you've probably overlooked in the past that will still be available: Spareribs, for instance. They are delicious either barbecued or stuffed, shown above.
Leftover cooked meat can be given a new lease on life if it is wrapped up in a blanket of pie or biscuit dough. Above, try this ham biscuit loaf.
Right, with pie dough and the ground-up remnants of last night's meat you'll have some tempting turnovers that will please the family.
BY KITE SMITH
RADIO MIRROR'S FOOD COUNSELOR Listen to Kate Smith's daily talks at noon and her Friday night Variety Show, heard on CBS, sponsored by General Foods.
moderate oven (350 degrees F.), turning frequently to make sure that meat browns evenly on all sides. Remove from roaster, pour off fat (be sure to save it for use in the sauce) and return ribs to roaster without the rack. Pour on barbecue sauce and continue cooking at 350 degrees F., basting frequently with sauce, until done. Allow about 1% to IY2 hours for browning, Y2 to % hour additional cooking time after sauce is added.
Sauce:
4 tbls. fat
2 onions, minced
2 tbls. minced celery leaves Y4 cup vinegar
2 tbls. New Orleans type molasses
grated rind of Yz lemon Yt tsp. dry mustard V4 tsp. ginger Yz tsp. salt Yz tsp. chili powder
1 cup stock
Y\ cup tomato catsup
2 tsps. Worcestershire sauce juice of half a lemon
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RADIO MIRROR