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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 13, 1955)
! THURSDAY. OCTOBER 13. 1955 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE SEVENTEEN ft l and Jm Mfedy'sMttdfeemi By Florence Jenkins 9 Editor Beef on the Menu T A busy Cow Belle la Rose Bab j son. Her husband. Denny, Is a 1 '; rancher and runs cattle at Aspen . , Lake and Lancell Valley. Their four children are Anne, nine, in I the fourth grade: Stephen, seven, 7 in the second grade this year, and ' Joan, who will soon be iour, and A Marcia, two, who are at home. Naturally they are a family which likes beef. Here is Rose's ' recipe for Barbecued Short Ribs: "Take three or four pounds of . ' short ribs and brown them slowly ; but well in two tablespoons of ba il , con fat. For this dish I use my pressure cooker," Rose says. 'I "Add Vi cup diced onion. Com- bine and heat and pour over the J meat 1-3 cup catsup. ' cup vine- . ; gar, 2 tablespoons water, 2 tea M ' spoons chili powder and Is tea , ) spoon salt. y "Adjust cover. Cook at 15 pounds pressure for 20 minutes. Reduce 1; pressure immediately. Thicken t .( sauce and correct seasoning to V taste. Serves five." I Foremost Price Cut Good news lor local homemak ers Wis announced this week. Southern Oregon has been chos en as the lirst'test market lor the new price of fresh-tasting Fore most evaporated milk. The exclusive fresh-tasting pro- ' cess used by Foremost is more a expensive than the usual method of canning evaporated milk, its manufacturers state. Despite this difference in the cost, Foremost ; has selected our area as the first where Foremost will be oflered at a competitive price. On your grocer's shelves, the price of Foremost will be the . came as competing brands of evaporated milk. Foremost has the fresh milk taste. Foremost whips as easily as fresh whipping cream jusi whip it as the same cold tem perature you would kesp whipping cram. Foremost also has all the nutritious value of whole milk with some 'of the fat solids removed, making it less "fattening." t ' . r .- I' i i H KITCHEN APRON To make a convenient kitch en apron, take one gay bath towel, one strip ot inch wide cotton tape, and one length of cotton cord. Stitch the tape flat along the long side of the towel to form a casing, draw the cord through this with enough extra to tie, and pres to! An easy-to-suds protective ap ron, good for wiping wet hands while working. , t St. 1 til rt ... . ' .X- .rVJi Twii'V-jvf?.-; STUFFED EGGPLANT, Iranian style, it a romantic dish. Here it is made to please the American taste with the addition of wheat and barley kernels, which provide greater nutrition and an improved texture to the true Iranian recipe. Photo and recipe courtesy of Post Grape-Nuts. Romantic Dish It was long ago. In the fabled land of Persia, that Aladdin com manded savory meals to appear before hlin on platters of exquisite silver. Today, from Iran, as Per sia is now known, these same ro mantic dishes that appealed to Aladdin, seasoned with unusual spices and nuts, continue to tempt all who love exotic foods. Eggplant Is among the " most common of their foods; and we In the West can also enjoy one of the most appealing of their na tional dishes . . , "Iranian Stuffed Egsplant." Here is the recipe with one slight change made to please the Amer ican taste ... the addition of wheat and barley kernels, better known to cereal lovers as Grape Nuts. This cereal provides extra nutrition in fact, wheat and bar ley kernels give more energy per spoonful than any other cereal, hot or cold. Also, tins American breakfast treat improves the texture of the eggplant stuffing. And, It's malty nut-like flavor combines perfectly with all ' the other products. Na turally, the best proof is In the "trying." STI IIED EGGPLANT 1 large eggplant 3 to 4 tablespoons olive oil U cup chopped onion I teaspoon salt i teaspoon pepper 1 clove garlic, minced '2 pound ground meat 2-3 cup Qrape-Nuts 4 cup drained canned toma toes 1 egg, slightly beaten t cup wheat and barley ker nels (Grape-Nuts) Cut eggplant in half lengthwise. Scoop out center, leaving shells 1,-inch thick. Parboil shells In salt ed water 5 minutes. Chop removed portion and saute in oil with onion, salt, pepper and garlic. Stir In meat, 3-3 cup cereal, tomatoes, and egg. Mix thoroughly. Fill shells with mixture. Sprinkle with cup cereal. Bake In hot oven (400 de grees T.) 35 minutes. Makes 4 servings. More in the Oregon otMBONNIE than other pet foods BONNIE V1W v COW BELLE of the week is Mrs. Denis Babson of Crystal Springs Road, who is sharing her recipe for Barbecued Short Ribs with our readers. 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