January 25, 1956 Beef Short Ribs -- Raisin Sauce, Cherry Cottage Cheese Pudding, Cherry Sauce

Beef Short Ribs -- Raisin Sauce

3 lbs. beef short ribs
3 T. shortening
Salt and pepper
1 onion, quartered
1/2 c. brown sugar
1 t. dry mustard
1 T/ flour
2 T. vinegar
2 T. lemon juice
1/4 t. grated lemon rind
1 bay leaf
1 1/2 c. water
1/2 c, raisins

Cut ribs into serving pieces and brown in own fat or small amount of shortening. Pour off drippings, season with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover and cook slowly abour 2 hours or until meat is tender. Thicken sauce if desired. 6 servings.

Cherry Cottage Cheese Pudding

2 1/2 c. canned sour cherries
1/4 c. butter
2/3 c. sugar
1 egg
1/2 t. almond extract
1 3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. buttermilk

Drain cherries, save juice for sauce. Cream butter and sugar until fluffy. Add egg and almond extract and blend well. Sift flour with baking powder, soda and salt, add alternately with buttermilk to creamed mixture. Fold in cherries. Pour into greased and floured 8 inch square cake pan. Bake at 350 degrees for 45 minutes. cut into squares. Serve hot with cherry sauce. Serves 8.

Cherry Sauce

1 T. cornstarch
1/4 c. sugar
1 cup cherry juice
1/8 t. almond extract

Mix sugar and cornstarch thoroughly. Add to cherry juice, cook, stirring constantly, until thickened and clear. (If you do not have enough cherry juice, add water to make 1 cup.)

Suggested Menu: Short Ribs with Raisin Sauce, hot buttered rice, Brussels sprouts, corn meal muffins, cherry pudding, beverage.