Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (Oct. 25, 1984)
hr llrppnrr (it ir U r -T la n . Ilrppnn Candidates Fair well attended m ■ : V Gene Ri^mann (left) talks with Circuit Court Judge candidate, Bob Abram s durin g AAUW MCLA Candidate s Fair held k fi Thursday Hy MARLENE ( l R KIN PI HI I( it s i II URM \N MORE ABOUT GROUND B E E F labeling Guide Most stores carry beef labeled "Ground Beef, percent Lean" which means the beef is a mixture of trimmings from a variety of cuts chuck, round, sirloin and trimmings Some stores still separ ate their trimmings before grinding and then sell "Ground Round". "G round S irlo in " and "G round Chuck” This is a more time-con suming process and not as necess ary since people are most concerned with knowing the lean and fat percentages Packages labeled with "Regular", "la-an" and "Extra la-an" refer to the fat content in ground beef The rule of-thumb that most, but not all. stores follow is "Regular" ground I Eighteen candidates attended beef is no more than 30 percent fa t. "lean" is 15 to 20 percent fat and "extra lean" is about to percent fat VS hen stores sell according to the "percent lean content that tells the exact lean-to (at ratio "Not less than HO percent lean" means that by weight. HO percent of the ground beef is lean and 20 percent fat la-an to fat ratio affects the price per pound the less lean, the more fat and the lower the price per pound Color Differences A fresh package of ground beef is generally red on the outside but greyish brown on the inside This is perfectly normal and is a result of oxidation Herd contains a pigment called myoglobin which when exposed to air. com bines with oxygen to produce a red color, called "bloom" The interior of beef does not have the red color due to lack of oxygen, but a cut piece of beef will "bloom or turn red after exposure to air for atxiut in minutes Buying Smarts For years many of us were taught that the leanest, highest priced ground beef was the best buy because it lost less weight during cooking and had the fewest calories Now a recent t SI)A studv has shown little difference between HA percent lean and 75 percent lean ground tx-ef when comparing cook mg loss, calories, and protein con tent The I NDA tested 2uo ground tieef patties The 75 percent lean patties lost more fat during cooking while the R5 percent lean patties lost more moisture, and they weighted about the same after cooking The 75 percent lean patties did contain one gram more (at than the HA percent lean, but since one gram of fat contains only nine calories, the difference was insignificant rti< protein content of the two cooked patties was almost the same The test shows that on a cost per cooked ounce basis regular ground tieef winch is 70-75 percent lean is almost always the tiest tiuv And a taste panel said the 75 percent lean patties were juicier and more flavor fui To Keep It Fresh Ground tx-ef should lx- refrigerated or frozen as soon as possible after purchase If y up..u. e d within a day or two, store it in ihe coldest part of your refrigi rator Ground beef wrapped in trwns|vu!cnt film can be stored with' .! n wrapping but ground beef viapjx : tier paper should be repackaged in transparent film or aluminum toil It ground tx-ef is to be stored in the fro« .oi : -r two weeks or lt*ss, it can t* kept ,n transjiarent film without r: 'lure loss However, for longer rage. the package should be overwrapped lightly in moisture resistant material such as alum nun toil, freezer paper or plastic bug- I'roperly wrapped, ground tx-ef keep* up to .1 months in the freezer wiihout loss of ijuality Be sure to mark all freezer package* with content and ilate i" tly W.th Heat Ground tx-ef and all tx-ef cuts will shrink some in ■ I w t ight during cooking The a omit i shrinkage will depend on the fa' n | moisture content, Ihe tempi atiue at which the tx-ef is - --ki . a I how long it is cooked Ha- ally tin- higher Ihe cooking lei i - ’ a’.,;. tie greater the shrink agi ■ 5 ■ isir . ground Ix-ef at mtxler II0F ’ w ill i i-din - shrinkage and help retain juices and flavor l)v er cooking ha.» me juues from ground heel ,! \ results in more shrinkage and a drier end prixluct i k rig smarts To get the most fei \ in ground Ix-ef dollar. ch«x»*e Hu pen i nt ban which tx-st fit* the re. ijx w o are preparing l'*e the following guidelines to determine ihe tx-si purchase 7" peu-enl lean use this when ever dripping can lx- poured off or removed Gixxl (or Ix-ef burgers, sloppy jix-s spaghetti and chill so jH icent l.ean this is the most populat kind ol ground tx-ef It • onto ns oi nigh tat (or flavor and to hold |- si ,i|x- tor patties and meat nails, yd it's lean enough not to be gteasy Recommended for meal loot, n . a t alls Salisbury steak and tx-ef casseroles ■*' jx-rcent lean this is Ihe most expensive and has the least amount ol fat I so it when watching calories lidl ii.x 1 hd you know there are -vet »«' rules regulations and - > h apply to ground beef’ Nu'urallv that a'feets the price you pay More stores are tx-ginning to sell Chili Grind ground tx-ef It ha* a o er texture since it is only run th- ugh the grinder oni e. and make* wonderful chili Blow n one jxnind ground lxx-f and "la-i i ipped onion, drain Add one Oregon Thursday. October IS. INM-HVE can 1 16 or i refried bean* and one tablespoon chili powder Use as a dip with tortilla chips or fill flour tortilla* with mixture and cheese to make burritos Handle ground beef as little as possible in order to preserve juices Mix just enough to distribute other ingredients evenly don’t play ce ment mixer Use a light touch Porcupine Meat Balls I pound ground beef ixie third cup uncooked rice I egg beaten t medium onion, chopped fine 1 teaspoon salt '■ teaspoon pepper 2 'j cups tomato juice over meatballs, cover and simmer on low heat for 30 minutes Or transfer to casserole, cover and hake I hours at 350 degree F Makes 4 to 5 servings Beefy NachoDip I pound ground Ix-ef I medium onion, finely chopped I can 4 oi ' chopped green chilies I can i l6oz I refried tx-ans I • i cups shredded Cheddar cheese G cup Taco sauce I cup dairy -»our cream ' i cup chopped green onion G cup chopped black olives Taco or corn chips Crumble and brown ground href with onion Spread beans in thin layer in a 7 x 12 or 9 x 13 inch baking dish Combine chilies with lx-el and onion and spread on top of bean lay er D riiile taco suace over meat and bake uncovered in 4<ki degree F oven for 20 minutes Top w ith gruted cheese, dollop with sour cream, and sprinkle w ith grix-n onions unit black olives Serve hot as a dip with plenty of taco chips Serves a crowd Southwestern Tamale Dir I pound ground beef 1 medium onion, chopped 1 (16 oi l ran whole tomatoes I il7 oi i can whole kernel com I cup sour cream 1 cup corn meal 2 teaspoons salt 1 tablespoon chili powder ' j teaspoon cumin powder Whole black pitted olives optional Brow n ground beef and onion. drain Add remaining ingredients and simmer covered for 2U minutes Makes 6 to 8 servings Microwave Taco Salad I pound ground tx-ef 1 small onion, chopped •a to l can 1 4 oi i ground geen chilies ** teaspoon salt 2 tomatoes, chopjx-d 1 head lettuce torn in bile sue pieces 1 avacado. chopped Sliced ripe olives Kidney beans, drained optional) I cup shredded rheddar cheese I bag i | in i corn chip*, crushed lightly Taco sauce Combine ground tx-e( and onion in microwave casserole dish Cover and microwave on high i full pow er> 4 to 5 minutes, stirring once, drain Stir in green chilies and salt. cixik 2 minutes longer Mix together tomatoes, lettuce, avocado, olives and lx-ans I'lace on four individual dinner plates Top with beef mix ture and sprinkle with cheese Add corn chips I ’ass the taco sauce Makes 4 sen mgs U S D A announces some road closures for elk season The USDA Forest Service has announced that in cooperation with the Oregon Department ol Fish and Wildlife and the Washington Depart menl of Game, there will lx- several area closures in effect during Ihe regular elk hunting seasons These areas will he dosed to ull motorized vehicles, except for selected roads, three days prior to the tx-ginning of elk season and continue until both Ihe first and second seasons in each stale are closed In Oregon, the ruads which will remain open w ithin the Cooperative Road Management Areas will he designated by a 4 diameter green reflector posted on route markers Oregonians may recognize this as the “Green Dot System" initiated by Ihe Department of Fish and Wildlife several years ago On the Walla Walla Ranger Dist rid of the Cmatllla National Forest there are three Cixiperutive Road Management Area* A new area Ibis year in W ashington, is thè Chase Mountain Griflin l ’eak Area which will dose on Monday. Octolxr tst and continue through November unti This area is locateli approxim- ately 2i> miles soutb of Dayton In Oregon, thè Gordon Middle Ridge Area and thè Hunlit Spring Area dosures wili iM-gin this year on Odober 2Hth and continue through November IHtti The Gordon Middle Ridge Area is locatrd on Ixilh side* of Oregon Stale lllghway 204 Ix-gm nmg .5 mtles southeast ot Tollgate The Hunttt Spring Area i» in thè Isxikout Mountain and Flk Fiata vicinity ori thè north side of Foresi Road No 62 Camping is permittec withm 301) ferì of uny open road
