Mostly bone
and fat
1-2 SERVINGS
IN A POUND
BEEF and PORK
a good choice for the thrifty family
Meats are good for you--help
you grow
build muscle
and blood
UNIVEkSilY Or f~Ck 1 H Cl-lt\liLINA
AT GREENSBORO
Be a Smart Shopper D447.
Find the REAL meat bargainsl
Some bone and fat
2-3 SERVINGS
IN A POUND
Mostly lean
3-4 SERVINGS
IN A POUND
CHOOSE THE MEAT THAT WILL GIVE YOU
THE MOST SERVINGS FOR YOUR MONEY /_,#11'.1...,
Liver and Ground Meat are
Especially Good Buys
FNS-24 (Formerly C&MS -36 )
U.S. Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
EASY CHUCK ROAST AND GRAVY
3- to 5-pound chuck roast
1 medium-size onion
1 can cream of mush room soup ( 1 0 lf2
ounces)
Put meat in a large pan with a tight fitting
lid.
Slice onion. Put onion and soup on top of
meat.
Cover pan tightly. Cook slowly 3 to 4 hours
until meat is tender.
Add a little water during cooking, if
needed.
A 4-pound roast with bone makes 8 servings
or more, a 4-pound roast without bone
makes 12 servings or more.
BOILED CURED PORK
Cured boneless shoulder butt, hock end of
ham, or picnic shoulder may be used.
Cover meat with water. Heat to boiling.
Lower heat.
Cook slowly until meat is tender: 1% to
2 hours for a boneless shoulder butt; 21f2 to
3 hours for a hock end of a ham; and 3 to 4
hours for a picnic shoulder. Allow more or
less time for large or small pieces of meat.
The meat will be juicier if it is cooled in
the broth for an hour.
Use the broth for cooking beans, cabbage,
or greens.
HAM LOAF
1 small onion
1 pound ground cured ham
1 egg
1h cup fluid milk
1h cup uncooked, quick rolled oats
lf2 cup raisins, if you like
Finely chop onion.
Mix all ingredients well. Shape in a loaf
in a baking pan.
Bake at 350° F (moderate oven) 1 hour.
Mctkes 6 se1·vings.
LIVER AND ONIONS
1% pounds sliced beef or pork liver
About 1/3 cup flour
2 tablespoons fat or oil
1 1h teaspoons salt
% teaspoon pepper
1 large onion
% cup water
Dip liver in flour.
Heat fat or oil in fry pan. Cook liver in
the pan over medium heat until browned on
one side.
Turn liver and sprinkle with salt and
pepper.
Slice onion and put on top of liver. Add
water.
Cover pan tightly and cook slowly about
20 minutes until liver is tender.
Makes 6 servings.
SPAGHETTI SAUCE
1 pound ground beef
1 large onion
1 green pepper
2 stalks celery
2 cups tomato sauce
2 cups cooked or canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti or macaroni
Crumble ground beef in heated fry pan.
Cook and stir until lightly browned.
Finely chop onion, green pepper, and celery.
Add to ground beef and cook until
tender.
Add tomato sauce, tomatoes, salt, and pepper.
Cover and cook slowly about 1 hour until
thickened. Serve over hot cooked spaghetti
or macaroni.
Makes 6 servings,%, cup each of sauce.
MEAT LOAF
small onion
1 stalk celery
1 egg
1 pound ground beef
% cup uncooked, quick rolled oats
112 cup tomato sauce
1 teaspoon salt
% teaspoon pepper
Finely chop onion and celery.
Mix all ingredients well. Shape into a loaf
in a baking pan.
Bake at 350° F (moderate oven) about 1
hour until browned.
Makes 6 servings.
HAMBURGER AND GRAVY
1 pound ground beef
1/4 cup flour
1 teaspoon salt
1 medium-size onion
2 cups water
Hot cooked rice, bulgur, or mashed potatoes
Crumble ground beef in a bowl. Add flour
and salt. Mix with fork.
Chop onion. Put meat mixture and onion
in heated fry pan. Cook and stir until meat
is browned.
Add water. Cook slowly and stir until
gravy is thickened.
Serve over hot cooked rice, bulgur, or
mashed potatoes.
Makes 6 servings, % cup each of hamburger
and gravy.
BEEF STEW
1% pounds stewing beef
Salt and pepper, as you like
112 cup flour
Fat for frying
3 cups water
3 medium-size onions
5 medium-size potatoes
5 medium-size carrots
Cut meat in small pieces. Sprinkle with
salt and pepper, dip in flour.
Brown meat in fat on all sides.
Add water. Cover and cook siowly about
1% hours until meat is almost tender.
Cut up onions, potatoes, and carrots. Add
vegetables to beef. Sprinkle with salt. Cover
and boil gently until vegetables are tender,
stirring once in awhile to keep from sticking.
Makes 6 servings, about 1 V2 cups each.
PORK VEGETABLE STEW
1 pound boneless pork shoulder
1 medium-size onion
3 medium-size carrots
2% cups water
1 teaspoon salt
1 cup uncooked macaroni
2 cups cooked or canned green beans,
undrained
Cut meat in sm'all pieces and brown in a
large greased pan.
Slice onion and carrots. Add to meat. Stir
in water and s,alt. Bring to boiling. Lower
heat.
Cover and boil slowly about 45 minutes
until meat and carrots are tender.
Stir in macaroni and beans. Cover and boil
gently about 10 minutes until macaroni is
tender, stirring once in awhile to keep from
sticking. Add water during cooking if mixture
seems dry.
Makes 6 servings, about 1 cup each.
SLOPPY jOES
1 medium-size onion
1 pound ground beef
1 teaspoon salt
112 cup catsup (see Note)
% cup prepared mustard (see Note)
Buns or bread
Chop onion.
Crumble ground beef in heated fry pan.
Add onion and salt. Cook and stir until meat
is browned.
Stir in catsup and mustard. Cook slowly
until hot.
Serve on warm buns or bread.
Makes 6 sandwiches.
Note: % cup tomato sauce may be used
instead of catsup and mustard in this recipe.
LIVER CREOLE
3 tablespoons fat or oil
1 pound sliced beef or pork liver
1 large onion
2 cups cooked or canned tomatoes
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon flour
% cup water
Heat fat or oil in fry pan. Add liver and
brown on both sides.
Chop onion. Add onion, tomatoes, salt, and
sugar to liver. Cook slowly about 20 minutes
until liver is tender.
Mix flour with water and add to liver mixture.
Cook 1 to 2 minutes longer until sauce
thickens.
Makes 6 servings.
HAM AND VEGETABLE CHOWDER
2 large potatoes
1/2 small head cabbage
1 medium-size onion
2 cups ham broth
2 cups fluid milk
1 cup cut-up, cooked cured pork
Salt and pepper, as you like
Cut up potatoes. Chop cabbage and onion.
Put ham broth in pan. Add vegetables and
cook slowly until tender.
Add milk, pork, salt, and pepper.
Cook slowly until hot.
Makes 6 servings, about 1 1/2 cups each.
'if U.S. GOVERNMENT PRINTING OFFICE: 1971 0-387-885
Revised March 1971
For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402- Price 10 cents
