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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 13, 1960)
HERALD AND NEWS. Klamath Falls, Ore. Thursday. October 13. lflfiO PACT 1 C i By RUTH KING I .1 , FLANK STEAK FRANCAISE is almost as easy to prepare as plain, ordinary flank steak but is much more delicious to eat. The French touch comes to flank steak via a heav enly herb-flavored wine sauce. Onions cooked to a buttery golden color cover the steak and over all goes the sauce; result, Flank Steak Francaise. Of course to be a suc cess such a sauce must be rich and smooth, so evaporated milk, double rich in its un diluted form, is used for the base. WHEAT GERM APPLE CAKE Now that we are in the midst of the apple season, all of us are thinking of ways and means of making this, the most versatile, perhaps, of all fruits, the star in gredient of breakfast, lunch and or dinner delights. And this old-world favorite, Wheat Germ Austrian Apple Cake, is an any-meal-of-the-day treat that is sure to win the dish-of-the-week award in your house. It can be served as a breakfast' coffee cake, a complete lunch in itself, or as a deliciously tart dinner dessert. Raisins, lemon juice, cinnamon and slivered al monds work their magic to en hance the tart apple flavor, while wheat germ in the streussel top ping adds a tasle appeal and con siderable nutritional value. The cake may be served warm or 1 egg i teaspoon salt i teaspoon baking powder Filling: 6 cups thinly sliced fresh ap ples (x) 1-3 cup sugar 1 tablespoon flour 2 teaspoons lemon juice ' Va teaspoon cinnamon Vi cup slivered almonds ' M cup raisins 2 tablespoons butter or mar garine Topping: y cup butter or margarine 2 tablespoons flour 'i cup wheat germ Vi cup brown sugar Vi teaspoon cinnamon To make crust, mix first 6 in- Sy s 1 , . WELCOME CHANGE FROM PLAIN CHOPS For a hearty meat and vege-ihe sure to use an ovenproof plat table platter the family will love. ler. Bring to the table bubbly try "Pork Chops Normandie." The hot. Serve with buttered rice, col grcen beans, just heated in the i orf ul relishes and crisp buttered tangv sauce, keep their crisp rolls. texture and bright color so im lit i TWIW ml , 4 . ! NL-if"'.- A 4;V portant in cooked vegetables! Make wine-flavored sauce in stead of gravy, for a chance Seasoned with mustard and dill, it lends variety to an evening meal, be it for family or guests. Recause this is popped under the broiler to brown the cheese. PORK mors NORMANDIE ing liquid. Trim excess fat from pork chops. Rub hot skillet with a bit of fat from chops. Brown chops slowly. Season with salt and pepper. Add onion and saute until golden. Add V4 cup bean liquid; cover and simmer 20 min utes, or until meat is tender. luumuine wine, uiuMarn, uui anQ cornstarch, and mix until smooth, i Remove chops to oven-proof serv- HEALTHY PORK CHOPS and green beans in tangy sauce make Pork Chops Norman- rden- die a most a comD ete meal tor tamilv or quests. It tortunate enough to be a garde er plucking your own green beans from the vines, keep in refrigerator until ready to place in boiling salted water. The crisper they are the better. TOOTHSOME STEAK WITH EXTRA FLAIR r.ROl NO BKKF GAI.ORK The hamburger may seem like an American institution, hut actually economical ground beef enjoys world-wide popularity, ac cording to the American Meat In stitute. In Sweden it is stuffed in cabbage leaves and called Kaldolmar. In Mexico it's used as the base for Albondigas con Came, and in Greece, for Mnu saka Kreas. Italian Manio Alia Pormigiana. Philippine Bola Rola and the stuffed peppers of Hun gary feature this nourishing meat. It is even enjoyed in China where it's called Ow-Vok Sung. pack or whole blue green beans 6 large loin pork chops Salt Pepper i cup chopped onion 11 cup liquor from beam 12 cup dinner wine 2 teaspoons prepared mus tard h teaspoon dried dill weed 2 tablespoons cornstarch V4 cup grated Parmesan cheese Drain blue lake beans, reserv- lake pan drippings and cook and stir until thickened. Add drained beans and heat thoroughly. Lift beans out with slotted spatula and place over chops. Pour sauce over all, and sprinkle with cheese. Place under broiler until cheese is hroned and sauce is bubbly. Serve at once. Easy to prepare. Makes S servings. 2 - Transistor RADIOS 995 J. 734 So. W. KERNS 6th Ph. TU 4-4197 The fine flavor of a flank steak makes it well worth the long slow cooking it needs for tenderness. In this recipe for flank steak Fran caise that flavor is enhanced with a sauce that would make a French chef beam with pleasure 1 cup evaporated milk 1 tablespoon vinegar 2 tablespoons dry sherry Vi teaspoon crumbled oregano If steak is not scored, score by cutting with a sharp knife riiagon steak. Cover tightly and simmer until steak is tender, about two hours and 15 minutes. Remove to platter and keep warm. Pour evaporated milk into fry pan and heat to serving temperature. Just any in ooin directions, maning befoi.e scrvinR stir in vinegar. sherry and oregano. Serve at once the sauce is a ncn one sparKca .,,. .. hn im.h ,..., ,,., with sherry wine and a whisper, . ,.. in . . n Miv ,,,. anA of oregano. Double righ evaporat-sait jn a shallow pan or pic ed milk is a natural cnoice tor patc Dredge stc.lk lhol.oufihiy in the base of the sauce since it as- flour mixtul.e. Met t.ce table sures a smooth creamy texture. Lnonns nf th. shortfninl! 0VtT me. Smother the steak in onions irtilim h.,. in . rv ,n tha. which have been cooked gently injhas a ,j(,hl filti,R cover A(M . butter and then pass the sauce to ions and cook ln(i soft and pour over lor me crowning toucn ien Romove onions from pan. Melt riencn si)ie Biuen ucdni. cuumu remaining tablespoon of shorten with mushrooms and butter and - jn , pan Add s((,ak and crescent dinner rolls will add a bnwn botn sides PiaCe onions little bit more continental flair to' cl.i. j -,.ioi.i. -., over flank steak. Makes four serv ings. Mb. Can 69c Mb. Can $1.37 PETERSON'S MARKET 4839 So. 6th i I mHanp I MO POTATO CHIPSr (..NORTHWEST POTATO CHtP WOUSTRV.LhhHHU cold, plain or with w h i p p e djgredicnts together. Knead 2 to 3 It can be a year-around favorite, minutes on a lightly floured board. Press evenly over bottom too, since pie sliced canned ap-a"d UP v inches on sid? f a pies can be substituted for the fresh fruit in off season. WHEAT GKRM AUSTRIAN APPLE CAKE Crust: 1 cup sifted flour H cup butter or margarine li cup sugar GREEN BEANS IN ASPIC Is salad variety a problem? Season tomato aspic with in stant minced onion, add cut blue lake green beans and glossy ripe olive halves, and chill until set. When unmolded on crisp lettuce, 5t is a salad to please all. 10-inch spring form pan. Chill in refrigerator 25 to 30 minutes. Blend filling ingredients except butter or margarine together rnd pour into crust. Dot with butter or margarine. Cover pan with aluminum foil. Bake in moder ate over (375 degrees) 40 min utes. Remove foil and continue baking 20 minutes. While baking mix topping ingredients together with pastry blender until mixture resembles coarse meal. Remove apple cake from oven; sprinkle topping over apples. Return to oven for 10 minutes or until ap ples are tender and crumbs arc lightly browned. Yield: 8 serv- SPECIALS RED SNAPPER Ocean Fresh Fillets 3 ibs. 89 c FRESH STEAMING CLAMS (Butter Clams) NOW IN SEASON OYSTERS O HALIBUT SEA BASS O OCEAN SMELT FILLET OF SOLE LING and BLACK COD Complete Line of Fresh & Frozen SEA FOODS Wholesale and Retail If You Wont Fresh Fish Come To gAcAxjwfSea Foods 2836 South 6th Phont TU 2-0161 tags. ixl Canned sliced apples may be substituted for fresh ones if desired. Substitute 1 can (1 lb. 4 oz.) pie sliced apples. drained, for fresh apples called for in recipe above. Change bak ing as follows: do not cover pan with foil and reduce baking time from 60 to 30 minutes before covering with topping. Brown topping as directed in above rec ipe. (See Picture Page 2-C) the menu, too. FLANK STEAK FRANCAISE 1 flank steak 2 tablespoons flour 12 teaspoons salt . 4 tablespoons shortening 2 medium onions, sliced thin 4 cup water flour remaining. Pour water over RIPE OI.IVE ACCENTS For lunch box variety and good hearty flavor, add chopped ripe olives to sandwiches. Their nut like flavor especially accents mix tures of shrimp, chicken or ham. Y-smm r kidney 'n meat liver 'n meat 1 chicken meaty mix chopped fish 5 Most CAT FOODS Pav Here's what you get: Kandiomt, futurletM left with doubt iprtoy canirruetian, 4yf fusnnta . teah tear farfe.blft ,eptni H mk douhl b& Lffl m marching elufe chntil MaHhini 9CkWtl(HfeuT Tvt tempt tkvtfnl Twt diceretat ilievg) Smert, modem imokfrf leoutiful mojMint beiMI EASY CREDIT FIRMS Only T With Each Living Room Group IN. Hm) I ten I IAn I C.. I I r.'illl U JTTTTHTLI. t A4 Gtt This Smart Occasional CHAIR IN YOUR CHOICE OF COLORS OPEN FR1. NIGHT TILL 9:00 '& mm: ! ' h K r4 a la' J ' N ' -Ism-" ! , . - because Ls ; ' """Holsum PREUtUM QWALITV BRCM) i is daybreak fresh, yon get to eat all the bread you buy. Try a loaf today... tomorrow, sure CTTTti r7rm arm rKr) CEDD gURiUH i 130
