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2a The Bend Bulletin, Thursday, October 13. 1955
Steak Is Main Attraction
For Hunter-Style Barbecue
Hunting season provides one last
opxrtunity lur barbecue chefs to
display their hkiii. Steak still
reigns supremo for an outdoor
meal, and eorn-on-tlvM'ob is a good
accompaniment. Wilh crisp salad,
fruit and cupcakes, you have u
menu that is perfect also lor the
fall barbecue in tiie back yard, on
u sunny Sunday.
Preferences in steaks vary. Some
prefer individual steaks to bo
cooked lo the favored deuree of
donenesa.
Select 1-inch to 1-inch thick
beef tenderloin, club or the boi;e
less loin steak, known as the strip
steak,
Porterhouse or T-bone steaks cut
IVa inches thick will serve two
puople and, -for more servings, s
lect sirloin steaks cut from 1-inch
to 2 inches thick.
Other cuts of beef may bo
broiled or grilled if they are of
top quality, hearing a packer's
brand and. are aged.
LhucK or siiouJci?r, rm, rump
and top round steak usually are
best If cut to -inv.U thick
and soaked ahead of time in
French dressing or garlic - sea
soned salad oil. Plan on Vz to 1
ljound at meat per serving de
pending on the amount of lione.
'I his is greater than usual, but re
member those outdoor appetites.
i Time for broiling steaks depends
on the distance of the meat from
the coals. In general, 1-inch thick
steaks, medium rare, will reijuin
0 minutes, while 2-inch he.,f
steaks will take 40 minutes. Turn
the steaks every 15 minutes and
daub liberally with a barbecue
sauce during the grilling period,
i: Z IfurtHTiie Sauce Ho()
(Vield: 1 cup)
One tablespoon chopped onion, 1
tablespoon fal, 1 clove garlic, M
eup catsup, 2 tablespoons vinegar,
Va cup water, V. teaspoon chili
powder, teaspoon paprika. 2
rensjoons sugar, 1 tablespoon pre
pared mustard, 1 teaspoon Worces
tershire sauce, teaspoon salt.
Cook onion in fat over low heal
until soft hut not brown. Peel gar
lic and add. Add remaining ingre
dients. Mix thoroughly. Hring (
boiling point, lower heat, and sim
mer 10 minules. Kemove garlk:.
Prepare in advance and store in
refrigerator.
TOMORROWS BAItBI-XUE DTN
NKR: Charcoal broiled steak, with
baked potatoes, conr-on-cob, soft
rolls, butter, crisp vegetable rel
ishes, nssorted fruit, cupcakes, cof
fee, tea milk., i
Timber valued at more than 70
million dollars was harvested in
national forests in Hie vear endeti
June 30. iy.ra.
St.
It
FOB A BACK-YARD DARBKCUE de luxe serve steak, corn-on-Ihe-cob,
crisp salad, fruit and cupcakes.
Steaks Delicious
Oven-Barbecued
We think this is a really inter
esting recipe for barbeeueing uteak
in the ue.i. Even though you have
been used to outdoor barbecues
with charcoal, this will satisfy you.
Own-KarbtM'ued Steak
( Yield : 4 genirouK KerviilK)
One and one-half pound round
steak, 2 teaspoons kitchen bouquet,
1 tablespoon oil, cup chopped
onions, 1-3 cup catsup, cup wine
vinegar, 1 teaspoon dark brown1
sugar, Vi cup water, 2 teaspoons
prepared mustard, 2 teaspoons
Worcestershire sauce, M teaspoon
salt, teaspoon pepper.
Cut steak into 4 portions and
brush all over with the kitchen
bouquet. Place, oil in skillet over
modern te heat and brown pieces
of steak quickly on both sides. Re
move steak to roasting pan. Add
onions to skillet, and cook until
tender but not brown. Add remain
ing ingredients to onions, mix well
and allow lo simmer for about
minutes. Pour sauce over steak in
roasting "pan. Cover and bake in
moderate oven (350 degrees F.)
until steak is tender when pierced
with a fork, about hours.
Nippy TlfMiltH
Wrap 'a-iuch strips of sliced
dried beef around ',6-inch cakes of
pineapple American cheese, or avo
cado that has bee soaked in lem
on juice or French dressing. Fasten
dried beef wilh pick. Delicious!
TOMORROW'S DINNER: Nippy
lid bits, oven - barbecued steaks,
baked potatoes, garden green
beans, rolls, butter, beefsteak tom
atoes, apple pie, cheese, coffee, j
tea, milk.
M'MP I'KK
MP ALT JEN', Tex. (UP) From
now on you need a license' to f-'el
bumps on people's deads in Me
Allen. The city commission passed
an ordinance requiring phrcn ) o
gists to pay a $10 license fee and
post a $1,000 bond after police re
ported some MeAllen residents had
been swindled by itinerant bump
feelers.
itc's lii tss i;ms
T. LOUIS (UP) Mr. and
Mrs. Ray L. Woods, who char-
'd a Public Service Co. bus to
get married in six years ago, h ive
reached the end of the line, ft.rs.
Woods filed suit for divorce fol
lowing a brief detour their sep
aration this summer. 1
IlilMIIll'1
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Better than
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53
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Contains all the nourishment of whole kernel wheat plus all the B vitamins.
Now wonderfully improved. Especially suitable for low salt diets!
Got this line new Carnation Instant Wheat ...at a big introductory saving.
Hurry. Offer good only while special packages are available.
Special
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LCCK FOR THESE
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Ofify GRADE A MILK and
CREAM is used!
At Medo-Land we use only "farm-fresh" Grade A Milk and Cream
to make Cottage Cheese.
We have found that a tiny difference in freshness makes a big differ
ence in flavor. That's why you'll find Medo-Land Cottage Cheese
has a "fresb-tasting difference".
It's made with "fresh" products. We're proud of the extra effort it
takes because we know it will satisfy and make new friends for us
with every bite.This is a big reason why Medo-Land outsells them all!
VI'.
'
Made Fresh DAILY!
We know only one way to have our cottage cheese served on your
table with its famous "fresh" flavor . . . and that is for us to make it
for you jresb every day! That's exactly what we do! Every day the
Medo-Land Cheese Makers make this wonderful, white, fluffy cheese
that .makes salads, desserts and main dishes taste better. One taste
tells you this made-daily freshness is another reason Medo-Land out
sells them all! '
Sanitary Carton
Never before have we had a carton that keeps and protects
Cottage Cheese like the "sealed" lid on the red, white and blue
Medo-Land round carton you'll find in your grocer's dairy cabinet.
It fits snugly and you know at a glance the cottage cheese is perfectly
protected. Compare it with others and it will be your first choice too!
an
COTTAGE CHEESE
cup
ntOTEIN
CUOfHES
Of 0llY
i 1
127
IIP DAILY
mm
ICE CREAM
CIIORIES
em
OF DAILY
' HUB :;
PROTEIN
5Vt
OF DAILY
: NilD .
MILK
1 cup
PROTEIN
CALOWES
OF DAILY
NIED
OF DAILY
NIED
MEDO-LAND LARGE CURD. A large creamed
curd with a bland flavor. High digestibility (90
to 99) makes it a favorite with children and
grownups. Excellent for diets. '
MEDO-LAND SMALL CURD. Small, fluffy
creamed curds for those prefering this variety
with the same digestibility and high nutrition
found in large curd. Ounce for ounce equal to
the protein in meat.
MEDO-LAND CHIVE. Creamed for flavor, the
addition of chopped chives makes this Cottage
Cheese an excellent salad-type for on interest
ing menu change.
MEDO-LAND LOW FAT is full pint and retails
for 27c. Fluffy, soft curds uncreamed. Flavor is
very bland. The words Low-Fat indicate the
cream is left out of this product for those who
are on a strict diet
CALORIES immt) DAILY
CHILDREN
1- 6 years 1200-1600
7-1 2 years . . . . , 2000-2500
13-15 years 2800-3200
16-20 years 2400-3800
ADULT MAN (Mod. active) . . . 3000
ADULT WOMAN (Mod. attive) 2500
jj; Calories in One pound Ipinl) of Creamed Cottage Chcese506
Calories In One p-oupd Ipint) Uncreamed Collage Cheese fcl
Calculation based oii Taylor, C. M., Food Values in Shares and
Weights, New York; he Macmillan Co. 1942: Tob'ei of Food Com
position in Terms ven Nulrients, U. S. Dept. Agric? Misc. Pub.
No. 572, 1945; ond Rose, M. S., laboratory Handbook for Dietetics,
4th Ed., New York; The MacMillan Co. 1937: Recipe for creaming
odapled from Doane D. F., and Lawson, H. W., Varieties of Cheese,
U. S. Dept. Agiic. Bui. No. 608, 1934.
U 1) 1))' O'eE011 leading Winner ol Gold Awards tot Dairy Products IvW
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