C8 - Sunday, February 28, 1982 - North Shore News STRICTLY FOR MEN The road to the perfect roast Beef is rumoured to be on the downhill push. It is not at this writing anywhere near Podborski speed, but it’s downer than it’s been for a good while. Against the delirious moment when your banker says it’s OK to buy a Standing-rib roast, bere’s a recipe for the perfect roast of beef. Catch Number One: it has to be at least three-mb size. Smaller than that, use the conventional method, twen- ty (or twenty-five, if you want it well-done) minutes to the pound in a moderate oven (350F-180C). Catch Number Two: you must have a_ three-hour space before eating it. This is not a spur-of-the-moment recipe. Allow the meat to come to room temperature, then rub it all over with salt and by Eleanor Godley seasoned pepper, and dust it all over with flour. Stand it in the roasting pan on its ribs, fat side up. Preheat the oven to SOOF (260C), probably the highest temperature on your oven indicator. Wait until the light actually goes out and then place the pan in the middle of the middle rack and allow it to remain for ex- actly 15 minutes per nb. Now turn the oven off. Do not open the oven door. No. Not even a peek. If you peek you will turn into a pumpkin and your expensive dinner will be ruined. Leave the door tightly shut for two hours. At the end of that time, perfection -- crisp and dark on the outside, for those people, lively pink inside for those people, and a nice area of middle roaders. You may have about reserva- tions carving a food BARBARA’‘S BUDGET BEATERS | Saucing up bargain meats By BARBARA McCREADIE Pork and chicken are lower in price now than they've been for a coon’s age so I did just what a lot of you have done — loaded up my freezer. My family likes Sauces —_— especially barbecue and tenyaki — but there’s no way in the world I'm going to buy those over. priced bottles of sauce in the supermarket Besides. it's too strong to dnzzle over the mce I serve alongside These two recipes are winners For the best results) prepare the sauces the day before you intend to use them and marinate the meat overnight in the fndge TERIYAKISAUCT ‘2 CUP SOY sAaUcc ‘2 cup onl 2 tbsps sugar REYNOLDS Gabinet Shop 985-952 2 tbsps. white vinegar itsp. garlic powder or one clove garlic, mashed Don't use garlic salt BARBECUE SAUCE I made this recipe up one snowy afternoon when I! didn't have the ingredients for my regular barbecued nbs. Bnan was madder than hell when he found out that I'd “wasted” some of his best Bristol Cream on the sparenbs Imedium omon. chopped very fine ‘a Cup soy sauce « cup sherry '. cup water l cup ketchup oO tbsps brown sugar O tbsps vinegar u 2 tbsp Worcestershire sauce 2 tsp. garlic powder I microwave mune _ for three minutes but you can get the same effect by boil- ing all the ingredients together for five minutes For the most tender Time March 2&4 7 30 Place UP BO ako FREE CAR CLINIC FOR LADIES 2 evenings of tree instruction & actual demonstrations 10 pm Peter Brand Motors, 1519 Clyde. W V Register now — call Shella McClure at 731 2108 Automotive Retailers Association As Low As tet Us Update 5 standing-nb, in which case to make life easier, ask the butcher to bone and roll the handsome . specimen you choose, treat it the same way as to seasoning and starting temperatures, but when it goes into the oven time it for five minutes only to the pound. Not the mb this time, dummy, the pound. After which it will sit in the turned- off, unopened oven for only one and one-half hours. The butcher will of course give you the bones he removes and you will put them into a large saucepan with half a dozen whole black peppercorns. a splash of salt, a quartered omion, some celery leaves and tops and a carrot or two, and you will pour on enough cold water to cover all this. Then you will allow the water to come to a boil. after which you will turn it down to sim- mer and let it duxurate in that heat for several hours. Sure, all mght, providing you think to add a bit of water if needed. When the meat falls off the bones. put it somewhere to cool (hke outside, these days) then lift off any fat and strain the lot of stuff out and discard it. You now have a fragrant stock, ready to start the best soup of the world spareribs. bake the racks of ribs for two hours at 275 degrees, pour the sauce overtop and refngerate over- might or at least half a day. 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