something different...

I have decided to do something different with this blog for the time being....I have neglected to put pictures of the recipes that I have posted on here....so I am or will be posting pictures of recipe cards that I have collected thru out the years, yes ,from time to time I will post recipes from the Kansas City Kansan Silver Spoon cookbook that I have with no pictures or recipes from other sources ( workbasket, other magazines)I don't have every one in these...just thought I would start posting these...
First off, a recipe card from Better Homes and Garden recipe card library. I don't know what year this was out, but I picked them up somewhere...
Combinations From the Range Top
Meaty Entrees, Skillet-Style

Picture is of Steak Skillet Supper on recipe card 1G,

STEAK SKILLET SUPPER

1 pound beef round steak, cut into thin strips
1 Tablespoon cooking oil
1-101/2-oz can mushroom gravy
1/2 envelope ( about 2 Tablespoons) spaghetti sauce mix with mushrooms3 to 4 medium zucchini, cut into 1 1/2-inch slices
hot cooked noodles

In skillet quickly brown the round steak in hot oil. Add mushroom gravy, 1/2 cup water and spaghetti sauce mix; stir till well combined. cover; Cook over low hear for 20 minutes, stirring occasionally. Add zucchini; cover and cook 10 to 12 minutes or till zucchini is crisp tender. Serve mixture over noodles or rice. Makes 4 servings.

that is the recipe of the main dish pictured

on the back of this card is the following:

BUYING AND STORING MEAT

To get the most out of your meat dollars, wise shopping and planning are essential. Start by becoming familiar with the labels on meat packages. If the store where you shop has adopted the Uniform Retail Meat Identity Standards. Its easy to tell exactly what you are buying. For example, on the label you`ll see the kind of meat( beef, veal, pork,lamb), followed by the name of the wholesale cut that specifies location on the animal( such as chuck or shoulder, rib, loin or round or leg), and then the retail name for the specific cut ( such as blade steak, loin chops, etc.)

GROUND MEAT

You`ll frequently find ground beef labeled in terms of a lean-to -fat ratio and the label will usually state " not less than X% lean. Choose the leaner, more expensive ground meat for loaves and when calorie-cutting. Less expensive meat is good to use for saucy mixture , such as spaghetti.

DETERMINING THE BEST BUY

When comparing meat cuts to see which is the best buy, consider how many servings per pound you`ll get from a particular piece of meat. For boneless meat--such as ground meat, stew meat or variety meats--plan on 4 to 5 servings per pound. For cuts with a little bone--such as beef round, ham center cuts, lamb or veal cutlets--allow 3 to 4 servings per pound. For meat cuts with a medium amount of bone--including chuck roast, bone-in ham whole or end cuts of beef round , steaks, and chops--plan on 2 or 3 servings per pound. And for cuts with a lot of bone--such as short ribs or spareribs--count on 1 or 2 servings per pound.

STORAGE

After purchasing meat, proper storage is essential to maintain quality. You may refrigerate fresh meat wrapped in clear packaging as purchased. Store it in the meat compartment or in the coldest section of the refrigerator ( 36 to 40 F) up to 4 days for roasts , steaks and chops and 1 to 2 days for ground meats, stew meat and variety meats.
For longer storage, meat should be frozen. Remove the clear packaging material and wrap tightly in moisture -vapor proof freezer paper. Freeze at 0 F, or below for a maximum of 6 to 12 months for beef roast and steaks, 3 to 4 months for ground beef, stew meat , ground lamb and variety meats, 3 to 6 months for pork roasts and chops, 1 to 3 months for ground pork; and 6 to 9 months for veal and lamb roasts and chops.