Recipe Talk

McCALLS
THE BOOK OF MARVELOUS MEATS

PAGE 8

HEARTY ROAST WITH VEGETABLE

3 1/2 TO 4 CHUCK POT ROAST, BONE IN IT

2 TABLESP ALL - PURPOSE FLOUR

1 TEASPOON SALT

1 TABLESP SHORTENING

6 BLACK PEPPERCORNS

1 BAY LEAF

WATER

6 MEDIUM CARROTS, PEELED CUBED

6 MEDIUM POTATOES, PEELED AND CUBED

6 ONIONS, PEELED

1 CAN ( 1LB 3 OZ) STEWED TOMATOES

1 LB FRESH GREEN BEANS, END REMOVED

2 BELL PEPPERS, QUARTERED

GRAVY:

PAN LIQUID

WATER

1/4 CUP UNSIFTED FLOUR

SALT

PEPPER

1. WIPE ROAST WELL WITH DAMP PAPER TOWEL.
combine flour and salt; rub into surface.

2. slowly heat large dutch oven. add shortening; heat.
in shortening, brown the meat on all sides, turning with tongs.

3. add black peppercorns and bay leaf along with 1 cup water; simmer
covered 1 hour, adding water as needed, to keep 1/2 inch to 1 inch liquid.

4. Turn roast, add vegetables; cook 45 minutes to 1 hour,
or till roast is tender and veggies are done.

5. Remove roast and vegetables to hot platter.

GRAVY:

6. Press any remaining vegetables and pan dripping, thru a sieve.
Skim off fat.

7. Add water to liquid to make 2 1/2 cups .
Return to dutch oven; reheat.

8. Combine flour with 1/3 cup water, stirring until smooth. Slowly
stir into hot liquid bring to a boil, stirring.

9. Reduce heat, and simmer 5 minutes. Add salt and pepper to taste.

10. Pass gravy with pot roast and vegetables.

Makes 6 servings:

***To thin gravy, you can add 1/2 cup cold coffee to the recipe.
It makes the flavor eben better.

McCall's GARC Baked macaroni and cheese

OUR RICH HERITAGE 3 a

1 PKG (8OZ) ELBOW MACARONI

1/4 CUP BUTTER

1/4 CUP ALL - PURPOSE FLOUR

1 TEASPOON SALT

1/8 TEASPOON PEPPER

2 CUPS MILK

2 CUPS CHEDDAR CHEESE GRATED

1 LARGE TOMATO. THICKLY SLICED

DIRECTIONS:

1. PREHAT OVEN TO 375 DEGREES.
COOK MACARONI AS PKG DIRECTS; DRAIN.

2. MEANWHILE, MELT BUTTER IN MEDIUM SAUCEPAN. REMOVE FROM HEAT. STIR IN FLOUR
SALT, AND PEPPER UNTIL SMOOTH. GRADUALLY STIR IN MILK. BRING TO BOILING, STIRRING.
REDUCE HEAT, AND SIMMER MIXTURE 1 MINUTE. REMOVE FROM HEAT.

3. STIR IN 1 1/2 CUPS CHEESE AND THE MACARONI. POUR INTO A 1 1/2 QT,
SHALLOW CASSEROLE. ARRANGE TOMATO SLICES OVER TOP. SPRINKLE
REMAINING CHEESE OVER TOP.

4. BAKE 15 MINUTES, OR UNTIL CHEESE IS GOLDEN BROWN.
MAKES 4 TO 6 SERVINGS.

Baked Macaroni and Cheese Loaf with Cheese Sauce

MC CALLS COOKBOOK

If you love Cheddar cheese, this Macaroni-and-Cheese Loaf will become an all-time favorite! It's the ultimate!

The cheese lovers in your family will the love the creamy cheese center and the rich cheese sauce.

INGREDIENTS

2 cups elbow macaroni

1 cup finely chopped onion

2 tablespoons butter or margarine

2 cups hot milk

2 cups fresh bread crumbs

2 cups grated sharp Cheddar cheese

2 tablespoons chopped pimiento

2 tablespoons chopped parsley

6 eggs, well beaten

1 (10-ounce) package sharp Cheddar cheese, rectangular

CHEESE SAUCE

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon dry mustard

3/4 teaspoon salt

Dash of pepper

1 cup milk

1/2 cup grated sharp Cheddar cheese

3 strips pimiento, optional

Chopped parsley, optional

Preheat oven to 350 degrees. Line a 9 x 5 x 3-inch loaf pan with aluminum foil; grease well. Cook macaroni according to package directions; drain well.

In a medium skillet sauté onion in 2 tablespoons butter for about 3 minutes or until tender.

In a large bowl gently toss cooked macaroni with sautéed onion, hot milk, bread crumbs, 2 cups cheese, the chopped pimiento, 2 tablespoons chopped parsley, and the eggs; mix well. Turn half of the mixture into the prepared pan; set aside.

To make 2 triangular pieces of cheese, cut the 10-ounce bar diagonally in half lengthwise. Place ends together to make one strip. Trim strip to measure 8-1/2 inches in length. Shred remaining cheese and set aside for use in making Cheese Sauce.

Arrange the 8-1/2-inch long strip of cheese in loaf pan. Place it lengthwise on top of macaroni with ends touching and point down. Gently spoon remaining macararoni and cheese mixture on top. Smooth out surface and press down gently. Bake for 1 hour or until firm.

MAKE CHEESE SAUCE - Melt butter in pan; stir in flour, mustard, salt, and pepper. Cook 1 minute, stirring constantly; remove from heat and stir in milk. Bring to a boil; cook, stirring constantly until thick. Add 1/2 cup cheese and reserved cheese; stir until melted. Keep warm.

Unmold onto heated serving platter. Peel off foil. Top with sauce, pimiento strips, and chopped parsley, if desired.

Makes 8 servings