Veal and Sausage Bake Yet Tender Through Slow Cooking
Veal needs slow moist cooking and benefits from combining with quick browning sausages. The casserole layers veal, sausage, onion, eggplant, mushrooms, tomatoes and crumbs, baked until crisp and golden, yielding four servings per recipe.
MENTIONED IN THIS ARTICLE
Assia
Beef Rib Eye Roast For A Festive Christmas Dinner
A mid winter guide favors beef rib eye as the premier center roast for holiday feasts. Directions cover oven 350 degrees, doneness timing, and serving with bacon potatoes broccoli and Waldorf salad. Dessert suggests Spanish oranges dipped in sherry and coconut, plus spiced fruit in a brandy sauce.
Shades of Grandma Beef in mincemeat pie recipe
Home economist Reba Stoggs explains adding lightly browned ground beef to prepared mincemeat pie filling preserves old fashioned flavor. The result is a zesty mincemeat pie with apples lemon juice and two crusts baked in a hot 375 degree oven for about 45 minutes.
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Reba Stoggs
National Live Stock and Meat Board
Festive Holiday Chicken Liver Pate Preparation
Make a coarse cut from chicken livers then sauté with onions in chicken fat or butter until cooked. Grind and blend with egg seasonings and thyme. Chill and serve as an appetizer garnished with chopped hard eggs or parsley.
Bananas in Modern Pudding Replaces Heavy Holiday Steams
A lighter steamed pudding variant uses mashed bananas and dried apricots with molasses for flavor. The recipe yields 10 servings, uses banana based batter, apricot mix, nuts, and a hot brandy sauce. Instructions cover mold preparation, steaming time, and serving notes.
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Cratchit
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