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Candidates Fair well attended
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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