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
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