Helpful tips for the Home:

Hungry? Broke? Well, lets look into cheap meals your family will love:


BEEF TONGUE WITH RAISIN SAUCE


1 fresh Sinai Kosher Beef Tongue3 sm. onions2 sm. carrots4 stalks celery & leaves6 sprigs parsley8 peppercornsSalt & pepper1/2 c. almonds, blanched & split2/3 c. seedless raisins6 tbsp. cooking fat3 tbsp. flour1/4 c. crushed gingersnaps1 lemon, cut into sm. cubes

Place tongue in a large kettle with onions, carrots, celery and parsley.
Add water to cover.
Add peppercorns and salt.
Simmer gently until tender, 3 to 5 hours.
Drain.
Reserve liquid. Melt fat and add flour and stir until blended.
Gradually stir in reserved raisin and almond liquid and enough tongue liquid to make 3 cups in all.
Add gingersnaps, almonds, raisins and lemon cubes.
Season with salt and paprika.
Pour over sliced tongue (I just love this part and you will too!).
Serve hot.


And it goes just great with:

JQP's CORN FRITTERS


1 c. sifted flour1 1/2 tsp. baking powder2 tbsp. sugar1 1/4 tsp. salt1 tbsp. shortening1 egg, beaten1/3 c. milk2 c. corn

Sift together flour, baking powder, sugar and salt.
Cut in shortening.
Combine egg and milk and add to flour mixture.
Add corn and mix.
Drop by tablespoon into hot grease.
A deep fryer works best.
Serve with maple syrup.
Makes over a dozen.

To store extra, place in baggie and freeze. To reheat place a cooling rack on a cookie sheet. Put fritters in oven at least 250 degrees. Heat until thawed or thaw at room temperature and refry to get crispness back.

Ture in next week when I tell you how to get those nasty yellow stains from the pits of all your white shirts.

JQP