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.
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SAVE 104
WHEN Y0H IUT 2 CANS CRESCENT TOPPINGS
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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.
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7)'"? f- 'A:1
it.
T
n v
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