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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 6, 1959)
HERALD AND NEWS. Klamath Falls. Ore. Thursday. Aucust fi. 105(1 PAGE 1 B and Bnii MiHadly's MftcBzieBB By Florence Jenkins, Food Editor BEV LYONS, coDular horn (demonstrator for California . Oregon Power Company, 'and Barney Duin of Safeway Stores, collaberated in presenting a free beef barbecue cooking school under the sponsorship of Klamath County Cow Belles at the fairgrounds on Juy 2 81 She is shown get ting ready to remove a perfectly browned roast from the motor-driven spit of the barbecue loaned by Montgomery Ward and Company for the cooking school. The barbecue ft mobile as it sets solidly on rubber-tired wheels. The top compartment (just under the spray bottle containing water fitting conveniently on topi is a warming compartment where garlic French bread was heated in foil while the meat barbecued. A layer of gravel was placed in the bottom of the barbecue braiier before charcoal briquets were added for the fire. Beef Cookind Schoo And Barbecue Ideas Those who attended a Klamath County Cow Belle beef cooking school earlier this year were in trigued with the delicious results achieved by Bev Lyons with a pan of short ribs. Here is her Braised Short Ribs of Beef recipe. She added barbecue sauce instead of tomato juice to finish cooking the short ribs and they .were delicious and not greasy. , i This barbecue sauce may be pre pared in advance and is actually better if made the day before: 1 No. 2 can tomatoes with puree 1 can tomato paste 1 large onion chopped vt pound of butter U cup vinegar cup brown sugar . 1 can areen chilics, chopped 2-lablespoons Worcestershire ; M'icc 1 tablespoon orcrcared mus tard li cup catsup il Icjfi oon Accent Celery salt, garlic salt, sail, pepper or mixed seasonings to taste Lightly brown chopped onion in butler. Add all ether ingredients and allow 10 cook siowly 1 hour. Do not allow sauce to become too thick. This sauce can be brushed on thcmeat shortly .before it is done or it may be used to cover the meal after it is sliced and then permitted to stand a few min .utes before serving. For the short ribs, add a little to the bottom of the pan during final cooking. - BRAISED SHORT RIBS : Select 12 ounces to 1 pound of short ribs per person. Choose some that have generous portions of white fat on them. Have them cut in serving pieces in about 2 inch lengths. Place short ribs in heavy uncovered pan in oven preheated to 400 degrees. Brown short ribs for about 1 hour, until they are extra well hrowned, stirring occasionally. Re move from oven and pour off all Clear drippings immediately. Do not allow short ribs to stand drippings as they will become greasy and unpalatable. ' After draining add a small amount of tomato juice or any otievr liquid you desire just enough to cover the bottom of the pan. Do not add too much liquid at one time. Add more from time to time as necessary. Return short ribs to oven in 1 covered pan and cook at 300 de grees until tender and meat falls from the bones. Note: After liquid is added the short rib cooking may be completed on top of the stove in a Dutch Oven following the same plan,' namely, a small amount ot liquid and add more from time to time. Seasoning may consist of fresh onions, carrots, celery salt, pep per, garlic, combination salts, herb salts, bay leaves, catsup, green pepper or almost any one season ing or combination of more than one. Use a variety each time you prepare short ribs to vary the flavor. Be daring! Experiment! and keep your family raving about what a good cook you are! SUMMER SALAD Treat your family to California mid-summer cantaloupe often dur ing July and August, the height of its season. The fruit has a flavor lit for the gods, all because it is never picked before it is fully ripe Then it is iced and sent to all parts of the country in refriger ated cars. This method of shipment holds the wonderful flavor and sun ripened goodness. Calorie watch ers will be delighted to learn that half a mid-summer cantaloupe scores but 35-40 calories. "Snow- top Salad,", an exotic summer re freshmentrings -of tender melon filled with sliced strawberries and topped with snowy mint-flavored cream cheese. Elegant! SNOW-TOP SALADS 1 California mid-summer can taloupe Salad greens 1 cup sliced fresh strawber ries or whole raspberries French dressing 1 (3-ounce) package cream cheese 2 teaspoons finely chopped mint k teaspoon seasoned salt Cut cantaloupe into 4 thjck rings: remove seeds and rind from each one. Arrange circle of melon salad greens; fill center of each with berries; drizzle French dressing over truits. Soften cheese and beat in milk; add mint and salt. Spoon cheese mixture on top ot each salad. Makes 4 servings. v FRUIT PIE Like your pies high and fluffy? Make a ' Golden Chilton Pie." This has lots of filling, so build the sides of the crust up well. Chill the mixture until it holds its shape, so it can be "heaped" into the shell with nice ripples. Canned fruit cocktail makes short work of preparing the fruit for this lusci ous dessert. Apricot nectar gives the golden hue to the filling. lhis wonderfully refreshing and elegant summer dessert. GOLDEN CHIFFON PIE 1 envelope plain gelatin cup cold water 1 1 No. 303) can fruit cocktail 1 112-ounce) can apricot whole fruit nectar 3 eggs '4 cup sugar 2 teaspoons finely grated or ange rind 2 tablespoons fresh lemon juice teaspoon salt 1 baked (9-inch pie shell with high fluted rim ij cup whipping cream Soften gelatin in water. Drain fruit cocktail. Heat apricot nectar to just f below boiling. Separate eggs; beat yolks with sugar. Blend in a few tablespoons hot nectar Combine yolk mixture with re maining nectar and cook, stirring over boiling water or very low di rect heat until mixture thickens slightly about 5 minutes. (Do not boil.) Add orange rind, lemon juice, salt and soltened gciaun: stir until gelatin dissolves. Chill until mixture will mound on a spoon. Beat egg whites until sun but not dry. Fold egg whites ana drained canned fruit cocktail into apricot mixture. Pile filling into baked pie shell. Chill until tirm about 4 hours. Whip cream and spread over pie before serving. Makes 1 (9-inch) pie 6 serv ings. . H . ft tut Itiati '"r" BARBECUING CHEDDAR CHEESE - Freshly shredded Cheddar cheese is a wondertui topping lor iruu salad. Sprinkle it over cooked green vegetable, or top hamburg ers, barbecued on the outdoor grill or cooked inside, with shredded cheddar. It is a very versatile cheese. BEWARE Of IMITATIONS LOOK FOR THf HAPPY timi DOG TOPS IN QUALITY! LOW IN PRICE The Welcome Wagon Hostess Will knock on Your Door with Gifts & Greetings from Friendly Business, . Neighbors and Your Civic and Social . Welfare Leaders On the occasion of: Arrival of Newcomers to Klamath Falls No cost or obligation Phone TU 2-0346 CRESCENT TOPPINGS CELEBRATE A A delightful, different, easy- to-prepare ice cream sundae for every day of the month. Delicious Crescent toppings and your favorite ice cream make a summer-time dessert every member of your family will love. Buy all five Crescent toppings next time you shop. FREE RECIPES AT YOUR FOOD STORE 30 toy dmem prtpored for you by Crncent. Nw ideot tor my.to-prepare dwm. Get your IrM copy at your grocart. r . , Vpf -' l J Nm CRCftCCPfT SAVE 104 WHEN Y0H IUT 2 CANS CRESCENT TOPPINGS IB THf Ktlll. t Wt iMHMrf Off CMW twekmt 2 t CrtM( !!. Cfttc1 11 U. w t4m tft4 CW tor IOC M 2c htMIn rft4 IM Mff fcH KtffM M MrtMfff 1 C'flKM TM'M HMe Upwh tlw ha wfiM Mt ttoct J BARNEY DUIN, Safeway Stores, Lyons, Copco home demonstrator, cue ideas end tricks with some County Cow Belles at the fairgrounds on Jul tiful roasts barbecued before the eyes of Inc., Portland, and Bev Medford, shared barbe 200 quests of Klamath ly 28. The beau the crowd were contributed by Safeway and then given away. "Keep the menu simple and easy when planning a barbecue," w as Barney Duin's advice to those wlio attended Klamath County Cow Belles' third free cooking school held on July 28 at the fair- rounds. "Put nearly all of the effort into the barbecued meat," he idded. "limiting the other courses to sim ple, caten-out-ot-hand Hems or such tilings as chilled tomato juice and possibly a crispy crunchy salad. Lots of crisp rolls and butler, with plenty of coffee tea or cooling summer drinks also are in order. "Remember, when planning a barbecue to be plenty generous so thai everyone feels free to partake of the food and that no one has tc hold back. And, always c.pcct unexpected guests. "Paper plates add to the infor mality of the occasion, but do use metal silverware. You can't bal ance a choice piece of steak on a paper or plastic form." Things you need for a successful barbecue listed by Duin included gravel, water in a small clothes sprayer, charcoal, charcoal lighter lluid or an electric starter, smoke chips if you like, hickory tlavor, matches, fire tongs, good, fireproof gloves, long-handled fork, long handled spatula, long-handled steak tongs and a sturdy apron. He advised lighting I he fire about an hour before you plan to start barbecuing so it will have lime to burn down to a red-coal condition. Have some extra fuel in the brazier, heating, but not on the burning coals, ready to add when needed. "Do not add cold briquets to a hot fire as they cool the lire down and the food slows down in cook ing," he advised. A barbecue hrnzicr has a hood. Duin explained, to keep the heat concentrated on the food. Breezcc usually are blowing outside so the barbecue should be mobile, or the stationary, brick ones should have a movable hood to prevent too much air movement between the heat and the food. The spit i which should be turned by an electric motor) should turn at rate of six turns per minute. This is slow enough, he explained, to hold the juices in and allow for self-basting. As a final thought, select the cuts you would for oven broiling because you can't make a chuck steak turn out like a filet just by cooking it in an outdoor barbecue. STLFFED PEPPERS Leftover meats can be real bargain to the homemaker. Com bine 2'i cups finely chopped cooked beef, I'i cups mashed or riced potatoes, 1-3 cup chopped stuffed olives, li cup chopped onion, one teaspoon salt, teaspoon pepper and 'i cup hot water for stuffing fur six medium size green pep pers. To prepare the peppers, re move tops and seeds from the peppers. Simmer peppers five min utes in salted water. Fill the drained, hot peppers with the stuff ing. Place peppers in a baking dish and pour 'i cup hot water into the baking dish. Bake for 30 minutes in 350-dcgree oven. When only five minutes cooking time re mains, sprinkle tops of peppers with grated parmcsan and return to oven. BLUE CHEESE Crumble some blue cheese on top of a tossed green salad for extra flavor. Blue cheese spread on "party" rye slices and then topped with black oljve rings (Wy- iiiidotte, of course) adds just the right touch to an appetizer or snack tray. POT ItOAST Save juices from a pot roast (if you have more than enough for gravy I and add to the next meat loaf or spaghetti sauce for addi tional richness and flavor. Kill ror you , your family CARTER'S FINE FOODS 1420 Eiplonodt St. Klamath Falls cook better with richer-flavor Vivandolle Olives wow qqg Food just naturally! tastts better wheni you cook with Wyandotte "Mission Variety" olives, tree ripened to natural rich dark brown. Send for your free Wyandotte recipes. Write Wyandottt, 625 Market Street, San Francisco. Buy ChH Pure Cane Sugar and WIN... JET TRIPS TO THE B3lh STATE ! Fly to Hawaii by Pan 7)'"? f- 'A:1 it. T n v American 707, Enjoy a ' for two. ..500 addhlci-lp CHH celebrates Oregon's Centennial and its own 50 years in the Northwest! Now you have a wonderful chance to win the vacation of your dreams a trip to Hawaii as gufest of Hawaii's own C and H Sugar. Only Northwest people can enter and there are 50 trips to win 25 vacations for two, with round trip by jet and hotel accommodations in Hawaii plus 500 prizes of famous "Hawaii Calls" record albums. C and H is taking 50 of its friends in the Northwest to its homeland in Hawaii to celebrate the admission of the 50th State and its own 50 years as the Northwest's favorite sugar. Take your prize trip any time in the next year. AH you do is add a clever last line to our verse about C and H Land. Pick up an entry blank in the sugar section of your favorite store; the easy rules are right on the form. Better stock up on C and H Pure Cane Sugar while you're there; it's fresh fruit season and canning time. Save the labels for your entries. s Remember, the contest is only for Washington, Oregon, Idaho and Alaska, where Hawaii buys more than $35,000,000 in North west products every year, Win a jet trip to your new neighbor state, Hawaii enter as often as you like WRITE A LAST USE TO THIS LITTLE VERSE ABOUT HAWAII granulated iT.m:tH UicJ;tnl I wanf to are, Lnurl of'Jiii!.!.-. t ii and IS,';.' A7 v? tn swvcl litnt.iiif L.'tnrf cfC am! !l,jn:rtM catse You fill in the last line to rhyme with the first two. Here's an ex ample: "Yes, Hawaii is where I would like to be" or "We!U see it all, and all for free." The last line is all that's needed no essays to write or puzzles to solve. Cleverness and originality are the keys; fancy decorations won't count. It's easy and fun cntT and win! Pi GHti cane sugar So nmtunlfy pure andgood thattUwiih UtOe'KeikM' dwwmugmreane hke candy. Look for OH in its New Hawaiian Pink Package. . . Vlir (. tjr Fit re C.rif .;iirr,r Sltu'i f:';tr;t:'i
