HERALD AND NEWS. Klamath Falls. Ore. Thursday. October 20. lflfiO
PAGE 1 B
It " i By RUTH KING I
MOUTH WATERING GOODNESS if personified in these delieloui looking thick porter,
house steaks. A dinner for four, each steak weighs one and one-half to two pounds
and trimmed with fall vegetables makes an unmatchable dinner.
How To Broil Steak
BOGATAY'S 2nd
I IT'S OUR I
BIGGEST )
Thi biaaait values ytt n top quality foorwtar! Our way of laying "thonlci" for
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NATURALIZERS
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FLATS & SPORTS
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ONI TABLE
DISCONTINUED STYLES
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I PAIR!
rj Hosiery For The Wies
1 I Om fir kete with the
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0;
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MAIN
BOGATAY'S
MAIN
After selecting steak, remove
the hrnilpr trnv and rarlc in vnur Clisp
oven and set the heat control at
"broil" or 550 degrees F. to pre
heat the broiler.
Quick And Easy
To Prepare
This hearty "Reef and Green
Bean Salad" Is designed to go
with a simple casserole of maca
roni or a bowl of soup. Simply
arrange strips of cooked beef,
left-over roast or pot roast, on'
salad greens, along with
tender canned blue lake green
beans, tomato wedges, sliced ripe
olives and hard cooked eggs.
Then slash the'edges of the fat ,his colorf"1 hination
null IU31CIIU iimiicu uiiiuii, u
wish, and serve with "Sour
Cream Dressing."
in several places so it will not
curl. Put steak on broiler rack,
place the rack so that the surface
of the meat is about 3 inches from
the heat.
1 Thickness of steak will deter
mine desired time for hrniling.
One inch thick should be five min
utes for rare, six for medium and
seven for well done for each side.
A 1'4 inch thick steak would be
eight, 10 and 11 minutes respec
tively, and two inches thick, the
steak should be broiled 15, 17 and
Il9 minutes each side for desired
'effect.
i A simple check for doncness is
to cut a small slit next to the
bone with a sharp knife to look
at the color. Red is rare, pink
' is medium and brown is well done.
A good time to season the steak
is after each side is broiled. Salt
and pepper are basic seasoners
but garlic salt and special season
salts can be used, too.
i Tomatoes stuffed with corn rel-
!ish is an excellent fall garnish.
It's a quick trick to slice the
tops off the tomatoes and scoop
out the pulp. Season the inside of
the tomatoes with salt and pepper
and a hit of sugar. Fill and heat
the tomatoes in the oven during
the last 10 minutes the steaks are beans
broiling.
As soon as the steak is broiled,
place It on a warm platter with
plenly of room for hot tomalo serve
garnish as well as allowing ease iifr
in carving.
BEEF AND GREEN
BEAN SALAD
Crisp salad greens
1 (1-pound) can vertical (or
other cut) blue lake green
beans
Tomato wedges
Ripe olive slices
Hard cooked egg slices
2 cups (strips' cooked beef
(roast or pot roast)
Instant minced onion (op
tional) Sour Cream Dressing
SOI R CREAM DRESSING
1 pint commercial sour
cream
1 tablespoon instant minced I
onion or, l4 cup finely
chopped green onion j
2 tablespoons chili sauce
Vi cup crumbled Roquefort or
shredded parmesan cheese
1 teaspoon horse-radish
2 tablespoons finely-chopped
parsley (optional)
1 teaspoon seasoned salt
2 teaspoons vinegar or lem
on juice
Arrange torn or shredded greens
in large salad bowl. Drain green
and arrange over greens
along with tomato, olives, hard
cooked egg and sliced beef. Sprin
kle with instant minced onion;
with Sour Cream Dress-
ices, sausaaei. nonovnn
SERVE "Beef and Green Bean Salad" made colorful with
tender canned blue lake green beans, with either a simple
casserole or a bowl of hearty soup some cool evening.
Mr. cmji mLL jurrcn menu or oreaana tomato slices, sausages, popov
noney, ana a nor cup or cnicken soup garnished witn parsley can be made
summer's harvest of fresh red ripe tomatoes.
Breaded Tomatoes
2 large, firm tomatoes
ll cups fine dry bread crumbs
4 teaspoon salt
Vj teaspoon basil
Dash pepper
1 egg
1 tablespoon water
4 tablespoons butter or mar
garine Remove slem ends from toma
toes. Cut each into 3 slices, cross
wise. Mix broad crumbs wilh salt.j
Uil.Ml HIlll H'piHT. v OiU UimHlOj
slices with crumbs. Dip into egg.
nealen with water. Coat again
with crumbs. Cook 2 or 3 minutes
on each side in hot butler or mar
garine, until golden brown. Serve
with sausages. Makes 6 servings.
1 ' p " I
1 iSfe 9
i 1 'ri''11" 1
1 "-ttt:..... I I
1 NORTHWEST POTATO CrIP KNOUSTRV
Twelve billion dollars annually
is the restaurant business' share
of the total amount spent
Americans on food.
Sour Cream Dressing, combine
all ingredients mixing to blend
thoroughly. Store in covered jar
in refrigerator several hours or
by overnight before using. 'Makes
.about two cups dressing.
Makes about five or six serv
ings.
1
You can't buy a better sugar
than Spreckels Sugar!
2
It's worth free
groceries for you!
rf s a sweet deal all around when you shop your grocer's for Spreckels Sugar,
For one thing, you're buying quality when you buy Spreckels Sugar. And, if a
SPRECKELS SUGAR QUIZ MAN is in the
store, your Spreckels Sugar purchase
can be worth free groceries!
So make sure Spreckels Sugar is in your
shopping basket. Look for the man wear
ing a red, white and blue Spreckels Sugar
Quiz Man Button. (There are many
Spreckels Sugar Quiz Men and one could
be in any market.) Identify him, answer
correctly a question he asks, and he'll
pay for all the Spreckels Sugar you've
bought. Answer a second question
correctly and he'll give you a $5.00
grocery order!
MARKET BASKET
Oregon Extension Service
CHEESE
October is cheese month. I'se It
in many ways. Grated chetldar
cheese added to muffin batter be
fore baking is an interesting hot
bread idea. Bake cheese muffin
bailer in a ring and have an ex
cellent base for creamed deviled
eggs, chipped beef or a la king
creations. Serve cheese as a grat
ed topping on many fresh, frozen
or canned vegetables. Many veg
etables can be topped with cheese,
which has been blended into a
basic white sauce. Cheese cani
also he added to conked, drained
rice, to noodles or spaghetti. Add
the cheese immedialely alter
conking, keep covered and warm
until serving time to allow fav
ors to mingle.
CAMtAGF.
Cabbage supplies will be In
creasing. If you can't wander up
lo the garden to cut crisp green
heads that almost crack open at
the touch of a knife point, do the
next best thing and buy this fav-i
orite vegclahle Irom tne toon
market or produce stand.
One pound of fresh cabbage
makes four generous servings, it
conked; eight servings if raw.
Try braising cabbage leaves
wrapped around ground meat fill-!
ings. Or prepare miniature ver-j
sions of stuffed cabbage as hors
d'oeuvres. Use the small Inner j
leaves of the cabbage, and let
boiling waler stand on them for a
(ew minutes. I
Place a meat mixlure in the
center of each leaf, then fold its,
sides to form a 2 inch square;
hold each square together with a
toothpick. Simmer the stuffed
leaves in a small amount of liq-j
uid about one hour. Serve themi
warm from a casserole or chaf-
mg dish, and include a pitcher of'
our cream on the side.
rAlI.IKI.OHER !
Lots of snow white hPads ofj
cauliflower are now on the mar-j
ket. This vegetable is not strong
ly flavored a many rooks sup
liose. The strong, disliked odor
results from over-cooking. The
main secret to preparing this1
vegetable is timing. Conk until it
is just done. The flowerets re
quire only eignt to 15 minutes
boiling time. Cheese flavored
white sauce makes a welcome'
'change (mm plain buttered treat-1
menl I
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