recipes for

Pan-broiling, Sautéing, Frying and
Toasting Sandwiches

BREADED VEAL CHOPS, CUTLETS or
STEAK

Chops or steaks should be % to % in. thick. Flatten cut-
lets to 4 in. thickness, cut in serving pieces. Rub with
cut clove of garlic or brush with french dressing (op-
tional). Dip into well seasoned flour, then into 1 egg
beaten with % cup milk, then in fine, dry bread or
cracker crumbs, coating well on all sides. Chill 4% hour
to make coating adhere better. Preheat Frypan to 340°.
Add: % cup fat. When hot, add chops. Fry until
browned on both sides—about 20 minutes. For thinner
chops, steaks or cutlets, turn dial to 260°. Continue

frying until tender. Serve with tomato or mushroom.

sauce. For thicker chops or steak, add: chopped onion,
¥Y% to 1 cup milk, sour cream, diluted canned cream of
mushroom soup or tomato juice. Cover, open vent,
turn dial to about 220°. Simmer until tender, about 30
minutes. .

PAN BROILED LAMB CHOPS or STEAKS

Preheat Frypan to 340°. Rub with some fat trimmed
from chops. Chops may be rubbed with cut clove of
garlic. Brown chops on both sides, continue browning
and turning until done as desired—about 15 minutes.
Stand thick chops on edge to brown outside fat. Season
with salt, pepper and paprika. Serve very hot with pan
gravy poured over meat.

TENDERLOIN, CLUB, T-BONE, SIRLOIN,
PORTERHOUSE or ROUND STEAKS

Steaks should be cut not over one inch thick. Preheat
Frypan to 420°. Add: 2 to 3 tbsp. fat (or rub Frypan
with some fat trimmed from steaks). When melted and
very hot, add steaks. Pan broil on each side about 6
minutes for rare—about 8 minutes for medium, about
10 minutes for well done. Season, add: % to 1 cup of
water to drippings. Stir, heat, pour over steaks.

MEAT BALLS

Temp.: 340° to brown—220° to finish

Time: 10 to 12 min. to brown, about 40 min. to
nish

Serves 8 to 10

2 Ibs. ground beef or round
steak (or) 1% lbs. ground
beef or veal and 4 Ib.
ground pork

2 eggs, beaten
1 or 2 cloves garlic
(or) % onion, chopped
2 cups soft, fine bread crumbs

Ys cup chopped parsley Y cup water
2 tsp. salt Ys cup grated parmesan cheese
Y% tsp. pepper (optional)

Combine in a large mixing bowl. Mix with a fork until
blended. Shape into balls of desired size. Preheat Frypan
until light goes out. Add: 4 tbsp. fat or salad oil, brown

meat balls on all sides, turning as necessary. When
browned add canned tomato sauce or spaghetti sauce.
Simmer at about 220° about 40 minutes.

Note; Italian or other sausage may also be browned and
added to sauce.

SPAGHETTI SAUCE

After browning meat balls, remove from Frypan. If pre-
aring sauce without meat balls, use: % cup salad oil or
at in Frypan. Add and sauté at 320° about 5 min.

stirring frequently: 1 cup peeled and diced onion, 3

cloves garlic, minced, 1% cups finely diced celery, 1

green pepper, diced fine. Then add: 2 #2% cans Italian

or American style tomatoes, strained, or whole, 3 6 oz.
cans tomato paste, 2 cups chicken or beef stock or

water, 2 4 oz. cans mushrooms with liquid or use 2

cups fresh mushrooms and sauté with the vegetables,

1 tbsp. salt, 4% tsp. pepper, % tsp. nutmeg, % tsp.

allspice, 1 tsp..oregano, 1 tbsp. sugar, 4 cup chopped

parsley, % cup grated Parmesan cheese. Cover, simmer
about 1 hour at about 220°, stirring occasionally: (For
thicker sauce, simmer uncovered.) If meat balls are
used,.add and simmer 20 min. longer. Serve over hot
cooked and drained spaghetti. Sprinkle with grated
Parmesan cheese.

Note: Meat may be browned with vegetables, stirring
frequently. Brown at 400°—15 to 20 minutes. Then add
sauce ingredients. Bring to a boil, cover, simmer at
about 220°, one hour.

MEAT BALLS IN CREAM GRAVY

Prepare meat balls as directed, except use 2 tbsp. grated
onion instead of garlic. When browned add: 2 10% oz.
cans condensed cream of mushroom soup diluted with
an equal quantity of milk. Simmer at about 220° stir-
ring frequently. Serve over hot cooked and drained
noodles or mashed potatoes.

SPECIAL HAMBURGER

Se good—you'll serve them for company dinner.

Temp.: 360°
Time: about 12 minutes
Serves 9

1 egg, slightly beaten

2 thsp. butter or margarine
2 large onions, sliced thin
9 thin slices tomato

18 slices bacon

3 slices soft bread
Ys cup milk

Y% cup catsup

2 ibs. ground beef
2 tsp. salt

Y tsp. pepper

Crumble bread into mixing bowl. Add milk and catsup.
Mix together with fork. Add beef, salt, pepper and egg,
mix well. Meanwhile, preheat Frypan to 300°, add

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