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Delaware County Daily Times (Newspaper) - August 6, 1975, Chester, Pennsylvania RUTH COVELL, (left) is demonstrating the Ground Beef Fat Analyzer, which determines the fat content of the ground beef purchased. Ruth is Pathmark's director of consumer af- fairs. Tali and handsome: apple meat loaf content analyzer now available to consumers ByJOANSKIDMORE Daily Times Staff Writer Beef steak. Round steak. Chuck. Grind itand you have hamburg. Or hamburger steak. Whichever suits your fancy. And whether or not it does suit their respective fancies, the persons who cook for this nation are using more and more of it. A juicy, well-seasoned hamburg is delicious and stands on its own merits. But what's more, much more, is the fact that ground beef is versatile. There must be thousands of recipes that.employ it. More are being concocted hourly. That raises an interesting question. When the recipe calls for a pound of ground beef, how much actual meat will make it to your dinner table? Will 15 per cent of the pound turn out to be fat. will 20 per cent of it "cook away" as drippings or will 30 or more per cent of the original pound be shunned as fat? Generally the better, or choice, or more ex- pensive cuts of beef contain more lean and less fa t. But. how much more and how much less? The consumer never really knew unless he took the trouble to cook the ground beef, measure the fat he could drain off and make an educated guess as to how much remained. In a time when every penny of the meat dollar must count, and when dieting is almost a way of life, such guesswork was not very satisfactory. But a new era has arrived. Now the consumer can find out before he purchases a package of ground beef what its fat and lean content is. A machine called a Ground Beef Fat Analyzer operates in the manner of a scale. But instead of reading the weight of his package, the buyer looks at a dial which records the percentage of fat in the contents. The Fat Analyzer made its debut in Delaware County at the Pathmark of Marple Township store and is scheduled to be demonstrated in the firm's Brookhaven and Foisom. Ridley Town- ship, stores from Sept. 8 through Sept. 20. Ruth Covell. Director of Consumer Affairs for Pathmark.said "We believe the customer has the right to know exactly what she (or he) is buying.'" Pathmark always has done its own fat-lean testing on ground beef, she added. "Now we would like our customers to test the meat themselves." That's what customers at the Marple store are doing. It's simple, it's quick. You just pat the top of the ground beef package until it's reasonably flat. Lay the flat spot over a circle of light on top the machine. In 30 seconds, or when the indicator needle stops moving, you read a dial'in front of the machine. It tells you the fat-lean content. "We're bringing the machines up from the back room where the butchers used Ruth said. "Now you can see what you're paying for. "It's just another way to help our customers make ends meet. "I'm very excited about it. I want people to have faith in Pathmark. When the customers' expectations are fulfilled, the better, off we-all are. The Analyzer operates on the principle that fat in ground meat absorbs non-visible light in the near infrared portion of the spectrum: so the more fat in the meat, the more light is absorbed. While the test is being made a low intensity light hits the meat and is either absorbed or reflected back to a sensor. Then, electronically, the fat content meter registers the percentage of fat. The Consumer Director said the following figures were adopted by Pathmark for various kinds of beef.They represent fat content, lean, and calories per raw four ounce pattie: round. 15 or less fat, 85 or more lean, 253 calories ground chuck, 23 or less fat, 77 or more lean, 298 calories: ground beef, 30 per cent or less fat, 7U or more lean. 399 calories. Ruth Covell, whose married name is Ziegel. and who lives adjacent to Thornbury in West- town, was Consumer Consultant to Pathmark before assuming her present position. She recommends ground round to dieters and others who desire lean meat; ground chuck for meat loaves, casseroles, Salisbury steak and the like: ground beef for moist hamburgers, sloppy joes and chili dishes. Pathmark, Ruth said, grinds beef several times each day. and what is ground fresh one day is removed the next, if any is left over. The store chain, with 104 facilities, also offers a double- your-money-back guarantee to meat purchasers. Its "Butcher Block" meat program includes a label number which identifies the employe who wrapped the package. The Fat Analyzer is programmed at present to handle only ground beef products, and thorough blending of the product is necessary to achieve honest results. The potential of such machines is tremendous, a company spokesman said. It has a counterpart in the detective business, iden- tifying the geographical origins of confiscated drugs. It is hoped that eventually it will be used to spot in humans such disorders as blood clots and even early cancer. Over the years we have found that the great majority of men really like meat loaf actually count it as one of their favorite dishes. So this is a good idea for homemakers to keep in mind, especially in these days of the high cost of everything. This big meat loaf will serve 4 people.for two meals. If you prefer not to serve it two days in succession, freeze one-half for later use. You will find the flavor superb. The apples in it contribute to this flavor and add their natural moisture besides. So keep Apple Meat Loaf in your recipe repertoire and use it whenever you next plan to serve meat loaf for dinner. APPLE MEAT LOAF 3 tablespoons light molasses 3 tablespoons prepared mustard 3 tablespoons vinegar cup catchup cups milk 2 eggs, unbeaten 1 pkg. (8 oz.) bread stuffing mix teaspoon Tabasco cup minced parsley 3 Ibs. lean beef, ground 2 cups finely chopped tart apples or rehydrated dried apples. Follow package directions for rehydrating dried apples. Drain well before using. Blend molasses and mustard in large bowl. .Stir in vinegar. Add all remaining ingredients. Mix thoroughly. Pack firmly into greased loaf pan 9x5x3 inches, mounding high. Or use 2 smaller loaf pans, cutting baking time accordingly. Bake at 350 degrees for hours. Garnish with sliced un- peeled red apples and parsley. OUTLOOK Food Ground meat serves multitude of purposes BROILED GROUND STEAK l pound ground round teaspoon salt teaspoon pepper 1 teaspoon grated onion 2 tablespoons whole milk cup fresh bread crumbs (1 slice) 3 tablespoons melted butter Gently mix together meat, salt, pepper, onion and milk. Form into three or four patties. about one inch thick. Roll patties in bread crumbs; then, brush with melted butter. Broil. Serve with a mushroom or beef gravy, or top with a dollop of one of the following seasoned butters: 1 BLUE CHEESE Blend two tablespoons crumbled Blue Cheese and teaspoon Worcestershire sauce into four tablespoons softened butter. 2 DEVILLED HAM Blend 1 can ounce) Devilled Ham and l teasooon prepared mustard into four tablespoons softened butter. Makes 3 to 4 servings. Comment: Quick "steaks" with perfect beef flavor. A treat for any occasion. Serve "as is" or for extra flavored accents, pat with Blue Cheese or spicy Devilled Ham toppings. MAUIMEATLOAF l can (8 ounces) crushed pineapple cup chopped onion 1 clove garlic 1 tablespoon vegetable oil 1 tablespoon cornstarch 1 tablespoon pineapple juice 2 teaspoons soy sauce teaspoon ground ginger 2 pounds ground chuck legg. cup coarsely crushed saltines (8 single crackers) 1 teaspoon salt cup chopped fresh parsley 2 tablespoons pineapple juice Drain pineapple, reserving juice. Cook onions and garlic in oil in small skillet until onion is tender. Blend pineapple, corn- starch, l teaspoon pineapple juice, soy sauce and ginger. 'Add to skillet and cook 5 minutes, stirring frequently. Remove garlic. Lightly mix together remaining ingredients. Take of meat mixture and form a 4" x8" patty, and place in a pan. Spread patty with, pineapple mixture. Form remaining meat mixture into a second patty. Place on top of pineapple mixture. Pinch edges of meat patty together. Bake in preheated 375 degrees oven 40 minutes. Makes 8 servings. MANICOTTI 2 cups chopped onions 1 clove garlic minced 3 tablespoons vegetable oil 2 pounds ground beef 1 package (10 ounces) chopped spinach, cooked and well-drained cup grated Cheddar cheese 1 teaspoon salt teaspoon pepper 1 medium tomato diced 1 package (8 ounce) Manicotti 2 cans (8 ounces each) tomato sauce 1 teaspoon basil, crushed 2 tablespoons grated Par- mesan cheese Cook onion and garlic in oil in large skillet until tender. Remove. Brown ground beef in skillet. Drain off excess fat. Add spinach, Cheddar salt, pepper, tomato and of cooked onion. Cook 5 minutes, stirring often. Cook Manicotti according to package direc-, tions. In saucepan, simmer tomato sauce, basil and. remaining cooked onion 5' minutes. Spread small amount of sauce over bottom of pan. Fill Manicotti with meat' sauce, about mixture, each. Place in pan. Pour over remaining sauce. Sprinkle with Parmesan cheese. Bake in preheated 350 degrees oven; 40; minutes. Makes 6-7 servings. How recipes come our way, By ROSE MARIE TARABORELLI It's strange how sometimes a favorite recipe can fall into our hands in the most unlikely way such as my crab recipe! Unlocking my car door one day. a small piece of folded paper floated to the ground. Thinking it was some sort of receipt, I tucked it into my handbag and forgot about it. Changing bags a day or so later, 1 opened up the note and read a most delicious and easy recipe. Someone somehwere in RioUey Township is looking for a neatly typed recipe for Crab Cakes! And speaking of recipes, this time of year a lot of us are looking for easy yet safe ways of canning or freezing all the abundantly available fresh fresh fruits and vegetables. I used to enjoy canning. In fact, I had quite a collection of jars. lids, canners etc. But, unfortunately, several sum- mers ago. while 1 was visiting my mother for a few days, my husband decided the basement need a good going-over. Out went everything that in his estimation was useless junk and that included all my canning supplies. I have been pacified with a freezer (that's male which does hold large quan- tities of fruit and vegetables. But... viewing rows of plastic containers foil-wrapped packages does not give the same satisfaction as does viewing rows of shiny clean glass jars containing sparkling- colored fruits and vegetables! CRAB CAKES pint heavy cream pound butter cup flour Salt and pepper to taste 1 teaspoon Worcestershire sauce legg 1 pound crab meat Melt butter, add cream and heat slowly. Add flour all at once and stir well. Salt and pepper to taste and put back over heat. Stir until it becomes a thick white sauce. Remove from heat and add egg. Beat well. Then add flaked crab meat. Spread out in a shallow dish and refrigerate. When chilled, form into 10 cakes. Dip in egg and then dry breadcrumbs. Fry until golden. Serve hot. BREAD AND BUTTER PICKLES 3 lb. cucumbers about in diameter cup salt 5 cups cold water 3 medium onions 2 cups cider vinegar cups sugar 1 teaspoon celery seed 2 teaspoons prepared mustard l teaspoon ginger Few dashes red pepper Wash cucumb ers, remove stem end and scar neatly. Then cut into slices. Put into a glass bowl, sprinkle with salt and add water. Cover and let stand 24 hours. Drain in colander 10 or 15 minutes. Put into a deep stainless steel or porcelain kettle, add thinly-sliced onions, vinegar, sugar and spices and heat to boiling. Simmer 3-4 minutes. Pack into hot sterilized jars and seal. Makes 3 pints. Readers' favorite recipes Pacific pizzaburger loaf EDYTHEBEGGS RIDLEY PARK Edythe Beggs, a member of the Junior Board of Taylor Hospital and office nurse for Dr. John Ruffini, enjoyed Pacific Piz- zaburger Loaf for the first time two years ago while visiting friends and relatives in Southern California. "It's an excellent dish for covered dish luncheons and patio Miss Beggs said, Here Is the recipe: PACIFIC PIZZABURGER LOAF One-half cup chopped onions One six-ounce can Hunt's Tomato Paste One cup water One and one-half pounds lean ground betf One egg One cup soft bread crumbs Two teaspoons salt One teaspoon Oregano and one teaspoon Basil Three or four slices of sliced Mozzarella Cheese Combine onion, tomato paste, water in saucepan; simmer 20 minutes. Mix together beef, egg, breadcrumbs, salt, oregano and basil. Add one-half cup prepared sauce and blend well. Form into loaf and put into a ten by six by two inch baking dish. Bake at 375 degrees for 50 minutes. Pour sauce over top and arrange cheese on top. Bake an additional 15 minutes. Will serve six. 13
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