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PAG 16 WHT~YFREE PÏRSS. WJFDNESDAY, JANUARY 27, 1988 AýHERE'S-THE FOOD Joi~ ~1~OU6 E~ Colder ,weather catis ýfor soul, warming cmort fosan.a hearty beef stew or curry fitis ýthe bill. A -littie organization and time can provide 3 meals.for 4 people. Make -this versatile beef stew, base, then divide into 3 equal portions. 'You'. can then have quick meals three nights in a row or tuck -t hem in the freezer for future dinners. Browning the stewing beef in the oven- rather than frying on top of.the stove is faster, much iess Messyand eliminates'.the fat- used for frying. After browning, combine ail the.base ingredients and simmer until tender. Be aware though, that' the wonderful aroma may make you forget about packing it away in the freezer. Once -defrosted, .choose between. Sweet and Sour Beef Stew, Beef Bayou (a spicy creole mixture), Curried Beef or Beef and Brew Dip to make a fast and delicious meal. BEEF STEW BASE ,squjares pepper, 'cut ,in1' In a 'saucepaia combine atl ingredients - egcept '>greeia pepper.Brn to_ boit, reduce heat-, cover and simiier.until carrots are tender, about 30* minutes. Add green pepper during hast 5 minutes. Makes 4 servings. 1 portion cooked beef stew base, defrosted' 1i onion, chopped' 1 clove garlic, miinced " 'l tbsp (15 mûL) curry powder " 2,potatoes,peéled, cut in.1" cubes (2.5S cm), In asaucelpan, -combine,,al ingredients. Bring .*to ,boit,- reduce heat, cover aând simmerý <AY ~J' " A OkO~W%*~. C6fJ~ cd~o eut -' -~ ~(Afi i4~ok. cjO~ILS, (~fr1~d..) ' I i tkALI A.- yotCuri pin Ã", mir. ix~~cr~s C.ce~ t~v1 ~on 6 t%~. -S~rL- Wl Qv 4~3$1w> ~' L;lUeÀo4c< 4T~ ~ w~nà~4 ~ ~ ~TflL ~L- +~ ~ w~a1eu~ -~ -xi -~ -. t -*; -. - Th~e ove n browning not onty saves time but etiminates frying in fat. e 41/2 lb (2 kg) leanstin beef, cut in 1'" cubes 0 1/2 cup (125 mL) ail purpose flour 0 .1 tsp (5 miL) sait e 1/2 tsp (2 mL) freshly ground pepper *4 cups (1 L) beef stock, prefer- abty homemade (or 2. cans beef consomme plus 2 cans water) *1/2 cup (125 mL) dry red wine (optional) 1 tsp (5 mL) rosemary leaves, crumbled Preheat oven to 350'F (1800c). Combine flour, sait and pep- per in a. plastic bag. Shake beef pieces in seasoned flour a few at a time. Shake off ýexcess. .Spread beef evenly between two foul lined cookie sheets (with edges such as jelly roll pans or large roasting pans). Bake 20 minutes* at 350'F (180'C) or until iiglttly browned. Transfer beef to a large dutch oven or stock pot. Stir in' stock, red wine, if using and rosemary. Cover and bring to boit. Reduce heat and simmner i1/2 to 2 hours or until tender. Cool completely anla divide into 3 equal portions to use in any of the foilowing recipes. To freeze, pack in plastic freezer containers or heavy duty freezer bags. Label and date to use in future dinners. Freeze for 3 months. or less. Makes 12 servings. SWEET AND SUUR BEEF STEW *1 1 portion cooked bcef base, defrosted *2 onions, cut in quarters 4 carrots , sliced ¾/cup(0i75nL) kechup *2 tbsp (25 mL) brown sugar 1 tsp (5 mL) Worchestershire sauce *2 tbsp (25 mL) cidrr vinegar Cutting Stew 'Meat IiEUF BA yo1Jé A taste of -Louisiana, hot and spicy. 1 portion cooked beef st'ew base, defrostcd !o 1 can (14 oz/398 rrîL) tomatoes * 1/ cup (50 mi, uncuoked rice * i tsp (5 mL) paprika * /2 tsp (2 ml. each onion powder & garlie powder * 1/ tsp (1 niL) each cayenne, black pepper. w*hite pepper, thyme & oregano le aves In a saucepan,' combine att ingredients. Bring. to - boil, reduce heat, cover and simmer, about 30 minutes or untîl rice is cooked. Serve with cucumber slices and carrot sticks. Makes 4 servings. CURRIED BEEF Serve with crisp, cool apple wedges or fresh vegetables. 20 minutes, or until hot. Serve over c ooked 'rice or noodles. Makes 4 servings. BEEF AND BREW DIP A hearty and delicious stew served with French bread to soak up ail the broth. l'iportion cooked* beef stew base, defrosted 1 tbsp (15 mL) sugar 1 clove gariic, minced 1 ibay leaf * ¼ tsp (1 mL) thyme leaves- 1 bottle beer 2 large carrots, cut in ch!inks *2 medium onions, quatereW- *2 medium potatoes, peeled, cut in 8ths *French bread Combine att ingredienâts except bread. Bring ý1:oboit, cover and simmer untit ývegeta- bles are tender, about 30 minutes. S'erve in bowis with thick stice of bread. Makes 4 servings. Aging improves tenderness. After staughter,* beef car-. casses are stored in a humidity and temperature controtled en- vironment. A natural enzyme reaction occurs which helps to break down the connective tissue and tenderize the meat. The maximum benefit from aging occurs up to 21 days. However, due to high storage costs, most retail beef today' is aged 3 to 14 days. Some aging occurs within vacuum packages. Beef purchased in this special packaging can be kept 7-10 days in the refrigerator and wil continue to age during that time. Microwave Recommendations After extensive testing, the Home Economists at the Beef Informa tion Centre recomitnend ail beef roast§ be cooked at 30% power (approx. 200 watts). Thîis lower power levet provides slower heat.penetration to give the assurance «of tender, flavorfut, juicy beef. Previously, 50% power was the suggested power tevel, but further testing shows that a lower power improves pali'atability and re- duces shrinkage. Roasîs shouid be removed from the microwave oven 5-10'F (3-50C) below the desired temperature since. the internai temperature witl increase- during standing lime. Aliowing for standing time. prevents over- cooking. Using 30% power silîl saves substantial ltime over conven- tionalreasting while providing an easy-to-dlean oven and a cool, energy efficient kitchen. Stretch your meat budget further'by cutting rou 'nd steak or large potroàsts inito stew meat and meal-sized roasts. For stew meat, trim away the bone and excess fat; then cut meat into 1- to 2-inch cubes. Try to keep them as uniformly shaped as possib.le so they will cook evenly. If you want l0 make two meals from one roast, divide a 4- to 5-pound beef blade pot roast. Cut at the end of the bone, -separating the square bone-in pîece from the-tri- angular boneless piece. Cut the boneless portion for stew meat. Cook the bone-in piece- as a pot roast. ~Ja.nuary Sale Ends THIS WEEK -25% off ail stock (except food items) TEn7Qtcheu uar d 0ý î à356 Brock St._South Wyýhitby 666-100~ --0-" 7n