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Meats
CURRY LAMB
1
small onion,
finely
chopped
1
A cup
butter or
margarine
3
tablespoons
flour
1
pound
boneless
lamb, cut
into 17a-inch
cubes
1
can
(1074
oz.)
chicken broth
%
cup
raisins
7s
cup
peanuts
3 tablespoons
lemon
juice
1
tablespoon
curry
powder
7z
teaspoon
ginger
7a
teaspoon
salt
7a
cup
flaked
coconut
2
cups cooked
rice
(see
page
33)
Yield:
4
Servings
Cook
onion
and
butter
in
2-quart casserole
at
HIGH
5
to
6
minutes;
stir
once.
Stir
in
flour,
tamb,
broth,
raisins,
peanuts,
lemon
juice,
curry
powder,
ginger
and
salt.
Cover
with
lid.
Cook
at
HIGH
5
minutes
and
at
MEDIUM-LOW
20
to
25
minutes
or
until
lamb
is
tender;
stir
twice.
Sprinkle
with
coconut.
Let stand,
covered,
5
minutes.
Serve over
hot
rice.
VEAL CUTLETS
CORDON
BLEU
4
veal cutlets
(about
1 lb.),
pounded
thin*
2
thin slices
cooked ham,
halved
2
thin slices
Swiss cheese
halved
1
cup seasoned
dry bread
crumbs
Va
teaspoon
salt
7«
teaspoon pepper
Dash
allspice
1
egg,
beaten
with
74
cup
water
3 tablespoons
oil
Yield:
4
Servings
On
one
side
of
each
cutlet,
place
ham
and
cheese;
fold
cutlet
in half.
Pound edges
together
to
seal or
secure
with
wooden
toothpicks.
Dip
cutlets
in
egg and
then
in
bread
crumbs mixed
with
salt,
pepper and
allspice.
Coat bottom
of
2'/2-quart
shallow
oval
casserole dish
with
half
of
oil;
place
cutlets
in
dish.
Sprinkle
remaining
oil
on
cutlets.
Cook
at
HIGH
3Va minutes.
Turn
cutlets over.
Cook
at
MEDIUM
47
2
minutes. Let stand,
covered
with
wax
paper,
5
minutes
before
serving.
'Variation: Substitute
chicken
cutlets for veal.
BEEF WITH BROCCOLI
1
tablespoon
oil
'A
pound
boneless
steak,
cut
into thin strips
1
clove
garlic,
finely
chopped
7«
teaspoon
ginger
17a
cups
broccoli flowerets
1
tablespoon
cornstarch
7a
cup
beef broth
1
tablespoon
sherry
1
tablespoon
soy sauce
Toasted
sesame
seeds
(see
page
38)
Yield:
4
Servings
Heat
oil
in
1
1
x
7-inch dish
at
HIGH
2
minutes.
Stir
in
beef,
garlic
and
ginger.
Cook
at
HIGH
37a
to 47a
minutes.
Stir
twice.
Stir
in
broccoli.
Cover
with
plastic
wrap.
Cook
at
HIGH
3
to
5
minutes, or
until
broccoli
is
tender-crisp;
stir
once.
Blend
cornstarch
with broth, sherry,
and soy sauce
until
smooth.
Stir
into
beef
mixture.
Cook
at
HIGH
3
to
4
minutes, or
until
sauce
is
thickened.
Stir
once.
Top
with
sesame
seeds.
BASIC
MEAT LOAF
17a
pounds
lean
ground
beef
1
cup
soft
bread
crumbs
74
cup
toasted
wheat germ
7a
cup
milk
1
medium
onion,
chopped
2
eggs,
slightly
beaten
17a
teaspoons
salt
7
4
teaspoon pepper
1
can
(8 oz.)
tomato
sauce, optional
Yield:
6
Servings
In
a
large bowl,
stir
all
ingredients
except tomato
sauce
until
smooth.
Pat mixture
in
oval
shape
into
1 1
x
7-inch
dish.
TO COOK:
Cook
at
MEDIUM
20
to
24
minutes.
TO COMPLETE:
Let stand,
covered,
5
minutes. Drain
off
excess
juice.
Invert
meat
loaf
onto serving
platter.
If
desired,
spread tomato
sauce
over
meat
loaf.
-22-
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