WHITBY FREE PRESSJWEDNESDAY APRIL 28, 1982, PAGE 15 YOUR DININGPLEASURE How to stretch your beef dollars By ROXANNE REVELER Free Press Staff No matter how much or in which direction the price of beef may flue- tuate, I suspect we will always be a nation of beef eaters. We may consume less of it as prices *rise, but only with great reluctance. And no wonder - beef tastes good in any way,. shape or form, and it's a particularly valuable food in terms of the vital nutrients it supplies. Unfortunately, the days of cheap meat - in- deed, the days of cheap anything - seem to have come and gone. So in order to keep the beef we love on the dinner table, and have a little left over for incidentals such as the mortgage, it becomes important to find new, practical ways of getting value for our money. I'm conyinced the best way to stretch your beef dollar is to invest in a greater proportion of the less tender, less familiar, less expensive cuts; to buy them at special prices whenever available; and to cook and freeze them in quantity. I'm a staunch advo- cate of the concept of quantity buying and cooking. Not only because it saves time and money, but, equally important, because by preparing two, four or more meals at once it's possible to conserve significant amounts of fuel. It's also reassur- ing to know that there will be a delicious, nour- ishing, quickly prepared, home cooked meal ready for the family on days when you really haven't had the time to cook one. So the next time, say for instance hamburger is on special, multiply your favorite recipe for spaghetti sauce, meat- loaf, chili, etc., by four, and in about the same time it would take to make a single meal you have three extras to tuck away in the freezer. As you probably know, the less costly cuts are just as flavorful and nutritious as their more expensive coun- terparts. They're also - and this may come as a surprise - every bit as tender when prepared properly. One of the most deli- cious and versatile economizers is the good old pet roast. The only problem with the cheap- er cuts, for most fami- lies, is their size. To get a decent roast at a cheap price you have to get a large one, and the thought of leftovers all week turns you off. I have a solution ... some great recipes using left- over pot roast. When you have eaten your fill of the initial roast, cut the remaining meat into one and a half inch cubes. Divide the meat into family meal serving portions, place in a plastic bag and freeze. They are ready for you when you need them. Following is a basic recipe for pot roast (you may substitute equal amounts of different liqluid as your taste dic- tates), and as promised some recipes for using up those leftovers. Savory Pot Roast 4 to 6 lb. beef round. rump roast, chuck roast or blade roast, all bone- less; 2 tbs. cooking fat; salt and pepper; ½ c. chopped onion; 1 can condensed bouillon soup, undiluted; ½ c. catsup; ¼ c. flour for gravy. In a dutch oven brown the meat in the fat. Season with salt and pepper and remove from pan. Cook onions in the drippings left in the pan until soft but not brown. Add bouillon and catsup and mix well. Return the meat to the pan. Cover with a tight fitting lid and simmer 3½ to 4 hours (or cook at 325 degrees in the oven for same amount of time). Tuin the meat once while cooking to ensure it is evenly done. When the meat is cooced, remove from the pan and keep warm. Pour the liquid into a 2 cup measuring jug and allow to cool for a few minutes. Skim all but the equivalent of 4 tbs. of fat off the top. Add enough liquid (water or vegetable stock) to make 1½ c. of liquid. Return to the pan. In tbe same cup measure ½% c. water and blend in the flour. Add the mixture slowly to juices in the pan. Bring to a boil, stirring con- stantly and cook until thickened, about 3 minutes. Taste the gravy and correct sea- sonings if necessary with salt and pepper. Slice the meat and you are ready to go. Beef Paprikash Frozen pot roast pieces; 2 tbs. cooking fat; /2 c. chopped onion; 4 tsp. paprika; 6 - oz. can tomato paste; 1½ c. water; 2 beef bouillon cubes; 1/8 tsp. garlic powder; 1 small bay leaf, crushed; 2-16 oz. cans. red kidney beans, ½k c. sour cream; hot buttered noodiles; sait and pepper. Ini a dutch oven or large saucepan, cook ornons until soft. Blend in paprika and cook one minute. Add tomato paste, water, bouillon cubes, garlic powdér, bay leaf, and pot roast pieces. Bring to a boil, reduce heat, cover and simmer for ten minutes stirring occasionally. Add kidney beans. Taste sauce and correct seasonings with salt and pepper if necessary. Simmer for 5 minutes. Remove from heat and stir in sour cream. Heat, but do not allow the mixture to boil or it may curdle. Serve over noodles or rice. Pot Roast With Burgandy Sauce Frozen, cooked pot roast pieces; 2 tbs. Report from Queen' s Park w. w By The lion. George Ashe, MPP (PC - Durham West) Ontario Minister of Revenue April 25 to May 1 marks Education Week in On- tario, a time for all of us to take a look at what our education-system has accomplished in educating our young which in turn, strengthens our commu- nities. This year's theme is "Growing Together", a reminder that education cannot be effective if it is confined to the school room. In order for young people to have a better appreciation of how our community works, they must have the opportunity to see it inaction. Parents and community organizations should en- courage and assist schools in arranging field trips to local industries, institutions and other organiza- tions. Many schools long to find speakers knowledge- ablè on subjects in the cirriculum and would welcome parents or interested adults who could volunteer part of their day to talk to students. Young people want to, have a better understand- ing of the world about them and your participation through this kind of volunteer activity is of great benefit. One area where young people should become bet- ter informed is politics and public affairs. At home yourng people should be encouraged to watch the news on television and to discuss the events they see with their family and friends. I encourage young people to come to Queen's Park to watch the Provincial Legislature in action. School tours of the Legislature can be arranged by calling either my constituency office or my office in Toronto. Education week has a lesson for all of us. That lesson is that education is the responsibility of everyone - not just the schools and its teachers. Take the time to get involved in activities surrounding Education Week - your involvement will benefit our young people and the schools which serve our community. Every little bit helps in making our community a better.place to live, work and play. DIABETES Do you have difficulty planning a meal for a diabetic guest? Come and hear Mar- lene Grass, registered nurse, a member of the professional health workers section of Canadian Diabetic Association. Grass will be guest speaker of Holy Family Catholic Women's League general meeting to be held May 3, 8:30 p.m., at St. Paul's School auditorium, Garrard Road, Whitby. Everyone welcome. Admission free. cooking fat; -% c. chop- ped onion; 1 can con- densed golden mush- room soup; ¼ c. burgundy or other dry red wine; salt and pep- per; buttered noodles or rice. Ina large skillet, cook onion in fat until soft but not brown. Add pot roast pieces, soup, and wine and mix well. Bring to a boil, reduce heat. Cover and sim- mer for 15 minutes, stirring occasionally. Taste sauce and ad- just seasoning with salt and pepper. Serve over the noodles or rice. Country Style Stew Frozen, cooked pot roast pieces; 2 tbs. cooking fat; /2 c. chop- ped onion; 1 can tomato soup; 1 can bean. with bacon soup; ½c. milk; 1 can mixed vegetables with liquid. In a dutch oven, or large pan, cook onions in fat until soft but now in fat until soft but not browned, stirring occa- sionally. Add pot roast pieces, soups and milk. Bring to a boil, reduce heat. Cover and simmer for 10 minutes, stirring oc- casionally. Add vegetables and liquid and simmer, covered, for another 5 minutes. Taste the sauce and correct sea- sonings with at and pepper. If sauce is too thick for you add more milk to get the correct consistency. This is a meal in itself when served with hot thick slices of bread, cornbread, or dump- lings which can be made from packaged biscuit mix. NOTE: Next week ... don't give up your bar- bequing season because you can't afford T- bones. Great recipes for bargain cuts let you barbeque in style. Dining Guide THE GREAT WALL, 116 Dundas Street West, Whitby 668-7021. A favourite eating spot for Chinese food lovers. A large selec- tion of Canadian dishes also served. Prices range from $2.70 and up for lunch, and $3.80 and up for dinner. Open from Il a.m. to 1 a.m. weekdays, Friday and Saturday open till 2:30 a.m. We are now fully licensed.