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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Sept. 21, 1958)
s . jjliW,wUMW.ll.j.iIWiiii,iliM.Ii)liM'lllllM'J y' h "' ' r ' ' f : Cr . . soufIIagic NS1!! t ft?C1y ""1 "i W" proudly Pre$en' ,he,e (l J f examples of Hie use " . ' -, SvT TO PREPARE: IS ION. 2 lbs. frozen chicken pieces Vs cvp flour 1 teaspoon paprika Vi teaspoon Accent Fw grains whit pepper 2 fobloipooni melted better 1 10'A- to 1 I -ox. can condensed cream ef chicken soup Vs teaspoon ground glnoor Vl cap milk 1. Thaw chicken according to directions on package. S. Coat chicken pieces evenly with a Chtekmm im Cremmm Samee TO BAKE: 55 MIN. mixture of the flour, nanrika. Accent and white pepper. 3. Butter a large, shallow baking dish. Arrange chicken in a single layer, skin side down, in dish. Drizzle melted butter over chicken. 4. Bake at 375'F for 20 min. Turn chicken and bake 20 min. longer. 5. Meanwhile, blend together the soup, ginger, and milk. Pour sauce over chicken and bake IS min., or until thick est pieces are tender when pierced with a fork. Garnish with chopped parsley. About 4 serving SwU Steak Im Vegetable Samee TO PREPARE AND COOK: 1 HR. 35 MIN. 1 ' lbs. round, blade, or arm steak, cat s In. thick '4 cup flour Vt teaspoon Accent teaspoon salt Pew grains black pepper 2 tablespoons butter or marf arlne I'sCups (10y,-toll-oi. con) Cam-Cam Strogmmttlt TO PREPARE AND COOK: 1 HR. 3 lbs. boneless beef shioln Vs cup flour y4 teaspoon salt Vi teaspoon black popper y teaspoon Accent s cup butter 1 V cups ( 10'i- to 1 1 -ox. can) condensed beef broth t Vs cups ( 10',- to 1 t-os. can) 1 3-es. con sliced broiled mushrooms, drained (reserve liquid) S drops fobasco 1 cup thick sour cream I. Set out a heavy 10-in. skillet having a tight-fitting cover. 1. Lightly scrape the meat surfaces of the beef with the dull edge of a knife. Cut meat into 2xttxH-in. strips. 3. Mix together the flour, salt, pepper, and Accent. Coat the meat evenly with the flour mixture, shaking it in a bag. 4. Heat the butter in the skillet over low heat Add the meat strips and brown slowly and evenly on all sides. 5. When meat is browned, gradually add, stirring in, the beef broth, onion soup, and reserved mushroom liquid. Bring liquid rapidly to boiling; reduce heat, cover, and simmer (do not boil) 20 to 25 min., or until meat is tender. 0. When meat is tender, stir in the mushrooms and heat thoroughly. Re move skillet from heat. 7. Blend the Tabasco into sour cream. Stirring vigorously, add the sour-cream mixture to the skillet in very small amounts. Return to heat. Keep mixture moving with a spoon and cook over low heat 3 to 5 min., until thoroughly heated. Do not boil. 1. Turn into a warm serving dish. Serve immediately with cooked buttered noo dles or with fluffy cooked rice. About 8 servings Vl "P hot water l bay leaf Vs teaspoon grow 1 IO'i- to 1 1-OK. can condensed vegetable soup V, cup catsup 1. Set out a Dutch oven or a large, heavy sauce pot having a tight-fitting cover. Set aside. 3. Lightly scrape meat surfaces of steak with the dull edge of a knife. 3. Mix together the flour, Accent, salt, and pepper. Using one-half the mixture for each side, pound flour mixture into the meat with a meat hammer. 4. Heat the butter over medium heat in the Dutch oven. Add the steak and brown evenly on both sides. 5. Add the beef broth, water, bay leaf, and cinnamon to the meat Cover, bring liquid rapidly to boiling, reduce heat, and simmer (do not boil) about 1V4 hrs., or until steak is tender when pierced with a fork. 6. Remove meat to a warm platter and set aside to keep warm. 7. Pour the vegetable soup and catsup into the Dutch oven. Heat thoroughly over medium heat stirring to blend in brown residue on bottom. Remove bay leaf. Pour sauce over meat and serve immediately. About S servings IK Veal im Berh amd Omlom Sauce MS MIIIHfO TO PREPARE AND COOK: 1 HR. Vs cup butter or margarine I Vl lbs. veal round steak (cutlet), cut Vl to s m. thick cup flour Vl teaspoon salt Vl teaspoon Accent I I Vi-ex. pkg. dehydrated onion soup mix 1 teaspoon moi oioin 1 Vl up hot water l'l cups (No. i can) tomatoes 1. Heat butter in a large, heavy skillet over medium heat 3. Cut the meat into serving-size pieces. Mix together the flour, salt and Accent Coat meat pieces evenly with flour mix ture. Put veal into skillet and brown evenly on both sides. 3. Meanwhile, mix together the soup mix, marjoram, and water. 4. Pour the soup mixture and tomatoes over the browned meat Cover skillet and simmer over low heat about 45 min., or until meat is tender. Turn meat occa sionally during cooking. 5. If desired, thicken cooking liquid. Serve with Huffy cooked rice and an as sortment of crisp relishes. About S servings 10 Fsmilv Wsrlclv, September 21, Hit
