SIX The Heppner Gsiette-Times, Heppner, Oregon, Thursday,
ti Cow
Belle
Corner
By MARLENE CVRRIN
Publicity Chairman
Morrow Co. f ow Bellrs
Less tender cuts of beef can
be cooked successfully in the
microwave when proper con
sideration is given to the time
and preparation of the beef.
A low power setting for
slower cooking will develop
tenderness and flavor.
Due to the slower cooking
process, the addition of sauces
and other liquid flavorings
will enhance the flavor and
tenderness of the meat.
For additional flavor and
tenderizing, marinate less
tender beef to prior to cooking.
Or. use a commercial tende
rizer. If you wish to add vegeta
bles to a pot roast or stew,
they should be partially
cooked in advance. Add them
towards the end of the cooking
time and they will absorb the
flavors of the beef.
Cuts such as round steak,
flank steak and blade steak
can be sliced diagonally
across the grain into thin
strips for use in microwave
recipes such as stir-frys, stro
ganoff and kabobs.
One recommended method
of cooking less tender cuts is
to begin the cooking time on
high and then reduce it to a
lower setting for the greater
part of the cooking time.
If you are fortunate enough
to have a microwave, be
aware of the accessories and
what and how they may aid
you in cooking correctly.
A variety of accessories are
available in particular, the
Drowning dish, meat thermo
meter, roasting rack and
simmer pot will make cooking
beef easier and more fun. Rely
on accessory instructions for
best cooking results.
A browning dish is used to
sear or broil beef. It is most
effective with cuts such as
steaks and ground beef. The
dish is reheated empty in a
microwave: the meat is
browned by contact with the
intense surface heat of the
dish.
A meat thermometer,
especially designed for use in
the microwave, registers in
ternal temperature of beet to
insure proper cooking.
Use of a rack is generally
recommended for cooking
beef roasts. The rack fits in a
roasting dish and allows meat
juices to accumulate in the
bottom.
A simmer pot is similar to a
slow cooker. The clay pot and
lid are soaked in water prior to
cooking. The additional moi
sture stored in the pot is
transferred to the meat and
juices during a prolonged
cooking time.
Here are two more beef
recipes for microwave oven
cooking:
Spaghetti in a pie
8 ounces spaghetti
2 tablespoons butter
One-third cup grated Parme
san cheese
2 eggs, well beaten
1 pound ground beef
i cup onion, chopped
1 can or jar (15 i oz.)
spaghetti sauce
1 cup cottage cheese
I cup shredded mozzarella
cheese
Cook spaghetti according
to package directions on top of
range: drain. Stir butter. Par
mesan cheese and eggs into
hot spaghetti. Form spaghetti
into a "crust" in a 10-inch
glass or ceramic pie plate.
Cook in microwave on high 2
Hughes to teach
aerobic class
An aerobic dance and
muscle toning class taught by
Joyce Hughes will begin July
II and will be held each
Monday, Wednesday and Fri
day beginnning at 6:30 p.m. at
the Heppner High School
track, weather permitting.
Those taking the class may
want to bring a towel, she
said.
For more information, con
tact Hughes at 676-5480.
C)
Steak Si Swiss
July 7. 1W3
to 3 minutes, or until center of
spaghetti crust is firm, or set.
In a 1 quart glass measuring
cup crumble ground beef and
add onion. Cook, covered, S
minutes, stirring once to
break up meat; drain. Stir In
spaghetti sauce. Cook, cov
ered until sauce is bubbly, 3 to
34 minutes, stirring once.
Spread cottage cheese over
bottom of spaghetti crust. Fill
pie with tomato mixture.
Cook, covered, on high until
heated. 6 to 7 minutes. Top
with mozzarella cheese. Cook
1 minute or until cheese is
melted. Let stand 8 to 10
minutes before serving. Cut
into wedges.
Hawaiian Shish Kabobs
I'a pounds beef loin top loin
steak (or other tender cut)
s cup orange juice
i cup soya sauce
4 cup salad oil
4 cup sherry
1 teaspoon sugar
Local students named to
BMCC honor roll
Several local students at
Blue Mountain Community
College were named on the
college's spring term honor
roll or dean's list.
Following are the local stu
dents' names who were placed
on the honor roll and their
home towns:
Nancy Brownfield, Gordon
Nfunck. and Ruth Sweeney -4
0. all of Heppner: Michael
Conklin. Ralph Morter and
Treve Peterson, ail of lone;
and Chris Zita of Echo.
Area students named to the
dean's list were:
Patricia Campbell. Lori
Day. Cliff Dougherty, Lorrie
Smith and Jeff Sumner, all of
Heppner; Elizabeth Zita of
Echo; and Susan Wright of
Lexington.
A total of 346 students
earned a place either on the
honor roll or dean's list based
Grains of gold, platinum
and gt m itonai art
often mixed with certain
short and river sands.
Cheese Salad
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1 clove garlic, crushed
teaspoon ginger
1 can (8 M, oz.) pineapple
chunks
15 to 20 whole mushrooms
1 Rreen pepper, cut in chunks
Slice meat diagonally
across grain into strips -inch
wide. Or. cut meat into l'
inch cubes. Combine orange
juice, soya sauce, salad oil,
sherry, sugar, ginger and gar
lic. Place meat and sauce In
heavy plastic bag; press air
out and close top securely.
Marinate in refrigerator 4 to 6
hours or overnight. Remove
meat from marinade; reserve
marinade. Thread meat on
skewers alternately with
pineapple chunks, mushrooms
and green' pepper. Baste
kabobs with marinade. Cook
in microwave on high 3 to 4
minutes or until done, turning
once. Baste with marinade
after turning. Do not over
cook. Makes 6 to 8 kabobs.
on their grades during the
spring term. Students receiv
ing a 3.5 or better are recog
nized by placement on the
college honor roll ; those with
a 3 0 to 3.5 earn a place on the
dean's list.
Students on either list must
carry at least 12 graded credit
hours. They may not
have received an F in any
class nor does a pass grade
count in the 12 graded hours
needed to be included on ei
ther list.
Electrolysis &
Thermolysis
Permanent
Hair Removal
Anna Schwarzin,
Certified
Electrologist
676-9248
Open Tues. - Wed.
Or by appt.
Sr.
What's Your
. Opinion?
Question: "How do you feel about Eastern Oregon State
Hospital becoming a medium security state prison?"
"I don't like it. I don't want it so close to us," said Virginia
Rosewall of Heppner.
"I think it's a good idea. It would help bring down the cost
of escorting our prisoners to other areas," said Zoe Watts of
Heppner.
"Fleas can be taught nearly
can."
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Lite up your life
with the great taste of beef!
When the weather gets hot, nothing satisfies like cool
summer salads made with beef!
Try Steak & Swiss Cheese Salad thin strips of lean
marinated beef tossed with Swiss cheese and fresh garden vegetables.
Its a taste tempting light lunch or dinner for under 350 calories!
Write for more delicious beef recipes from our free brochure.
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LEXINGTON LUMBER
Lexington. Ore. 989-8586
STEAK & SWISS CHEESE SALAD
2 cups cooked lean beef, julienned 2
1V4 cups Swiss cheese, julienned
3 medium tomatoes, chopped
3 green onions and tops, thinly sliced
Combine all ingredients; toss to mix well. Refrigerate, covered;
marinate at least 4 hours. Serve on bed of lettuce or in hollowed
out roll.
Makes 6 servings.
LITE UP WITH FREE BEEF RECIPES!
Send this coupon with a self-addressed, stamped envelope to:
Oregon Beef Council
1000 N.E. Multnomah , , -
Portland OR 97232
Name
No rain hat ever been known
HARVEST
HOURS
Starting Monday! July 1 1
Monday - Friday: 7a.m. to 6p.m.
Saturday: 7a.m. to 5p.m.
ON THE FARM TIRE SERVICE
After Hour Contacts
Darryl: 989-8567
Harlan: 989-8546
Morrow County vmn
Grain Growers,"""
Mdn Office W42J1
TOLL FREE 14100-452-7396
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tablespoons chopped parsley
1 medium onion, chopped fine
1 cup Italian salad dressing
Optional: 5 sweet pickles thinly sliced or
1 medium dill pickle, chopped
State
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