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Spicy Citrus Steak * gives change of taste What could be better than a Spicy Citrus Round Steak for a change of taste? SPICY CITRUS ROUND STEAK 2-2% lbs. beef round steak, cut to %-inch thick 2 tbsp. flour 2 tsp. salt ft tsp. pepper 2 tbsp. lard or drippings ft cup cold water % cup orange juice 1 tbsp. lemon juice 1 tsp. basil V« tsp. nutmeg 3 cups sliced carrots 1 onion, cut into wedges 1 tbsp. chopped freeze-dried shallots 12 pitted prunes Flour for gravy Cut round steak into six serving- size pieces. Combine flour, salt and pepper; dredge meat Brown in lard or dripp­ ings in large frying-pan; pour off drippings. Add water, cover tightly and cook slowly for 45 minutes. Stir orange juice, lemon juice, basil and nutmeg into cooking li­ quid; add carrots, onions and shallots. Cover tightly and continue cooking covered, 45 minutes. Add prunes and continue cooking, covered, 10 to 15 minutes or until meat and carrots are tender. Remove meat, vegetables and prunes to warm platter. Thicken cooking liquid with flour blended with small amount of cold water. Makes 6 servings. •m \ Spicy Citrus Round Steak Desserts can be quickly prepared Delicious desserts don't have to take hours to prepare -- these easy recipes take less than 20 minutes baking time. Raspberry Jam Cake is filled with swirls of preserves, and topped with brown sugar icing. Brown Pudding is an unusual but simple dessert that's refreshing after a heavy meal. RASPBERRY JAM CAKE Total cooking time: 14 minutes 30 seconds ft cup granulated sugar 4 tbsp. butter or margarine 2 eggs 1 cup all-purpose flour 1 tsp. ground cinnamon ft tsp. baking soda ft tsp. ground cloves V< tsp. ground nutmeg ft cup buttermilk ft .cup seedless raspberry jam or preserves ft cup chopped walnuts 3 tbsp. butter or margarine \ cup packed brown sugar ft cup milk 3 cups sifted powdered sugar In mixer bowl, cream together granulated sugar and the 4 tables­ poons butter. Beat in eggs. Stir together flour, cinnamon, soda, cloves and nutmeg. Add to creamed mixture alter­ nately with buttermilk, beating just till blended after each addition. Fold in raspberry jam and nuts, leaving swirls of jam. Do not over- mix. Turn into ungreased 12x7ftx2-inch baking dish. Cook at MEDIUM for 9 minutes, giving dish quarter turns twice. Cook at HIGH for 3 minutes or till done. In 1ft-quart bowl, melt 3 tables­ poons butter at HIGH for 30 seconds. Add brown sugar. Cook at HIGH for 3 minutes, stirring twice. Cool 5 minutes. Stir in milk. Blend in powdered sugar. Beat till spreading consistency. Spread frosting on cool­ ed cake. BROWN PUDDING Total cooking time: 13 minutes 2ft cups soft bread crumbs (3 slices) 1 cup buttermilk 1 cup packed brown sugar 4 tbsp. butter or margarine 1 egg 1 cup all-purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon . ft tsp. salt 1 cup raisins DON'T TAKE ACHANCE ON YOUR FAMILY'S HEALTH ft cup finely chopped walnuts Sifted powdered sugar Whipped cream Soak bread crumbs in buttermilk for 5 minutes; set aside. In mixer bowl, cream together brown sugar and butter, add egg and bread mixture. Beat till smooth. Stir flour, soda, cinnamon and salt together thoroughly; blend into creamed mixture. Stir in raisins and walnuts. Turn into oiled 5ft-cup microwave ring mold. * Cook at MEDIUM for 12 minutes, giving dish quarter turns, three times. Cook at HIGH for 1 minute. Cool 10 minutes. Remove from mold. Cool thoroughly. Sprinkle with powdered sugar. Serve with whipped cream. 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