PAGE 2-B
HERALD AND NEWS, Klamath Falls, Ore.
Thursday, January 17. 1963
u nere s mom
By MRS. TED HIDE
Public Relations Chairman
IN STORE
For You At Your . . .
Oregon Food Stores
This is the first in a series ol
articles which will come to you
throughout the year from the
Klamath County Cow Belles. Wc
will feature a cut of the month
with different ways to prepare it
tell you about some of the
projects we carry on, and intro
duce you to some of our mem
bers, your neighbors and friends.
We know most people like to eat
beef and lots of it. The problem
Winter Store Hours 9:00 a.m. to 8:00 p.m.
is to get variety and stretch out
of every dollar you spend, and
Beef Shank
Makes Meal
nn
that is what we hope to help you
with.
COW BELLE CUT OF THE
MONTH BEEF SHANK
' Beef shank is one of the least
expensive cuts and appropriate
for this time of year as it is best
used in soups or hearty stew-
type dishes. Beef shank Is the
"forearm" of the steer. It is
usually cut across the bone into
fairly small round pieces with
the bone in the middle. It makes
particularly good soup meat.
Here is a recipe from the Cow
Belles ' Roundup of Beet Cookery."
BEEF AND VEGETABLE SOUP
(8-10 servings)
3 to 4 lbs. beef shank
2 tablespoons bacon fat
2 quarts cold water
1 teaspoon salt
1 Mb can of tomatoes
Vi head young cabbage,
shredded
5-6 carrots, sliced
2 cups green beans, cut in
thirds
1 cup potatoes, diced
Vi cup celery, chopped
Vi cup uncooked rice or bar
ley Brown meat in hot bacon fat.
Cover with cold water; bring to a
boil slowly. Add salt and onion
Simmer for 2 hours. Add vege
tables and rice or barley. Sim
mer 1 hour longer.
The recipo is offered as as
.'starting point. Soup is, of course
something which can be developed
according to the Imagination of
the cook, the ingredients at hand
and the tastes of the family. If
the bones you use for soup arc
fat, a cooling period (before the
vegetables are added) is suggest-
ea. me tat win rise to tnc lop.
solidify and can be easily lifted
off. You may remove the bones
and break up the meat at this
time. Any combination of vege
tables your family likes or which
may be on hand may be substi
tuted, but for Iho best flavor, at
least onions, carrots and celery
should be used. Killers can be var
ied also, singly or in combma.
tion for an iniinite variety, pot a.
toes, noodles, rice, macaroni, bar
ley. Seasoning to taslo with more
salt, pepper, beef extract, labas
co sauce, Worcestershire sauce,
herbs, etc. is part of the fun of
soup making. Serve with a sprig
of parsley in each bowl, or hot
buttered or cheesed French
bread in or with it. If there is
any left over, it is good warmed
up again the next day or a
quick lunch.
Here Is another recipe using
shank, with a really different
taste:
SPICED SHANK OF BEEF
(6 prrvlnfcsl
3 lbs. beef shank
i cup vinegar
; 2 teaspoons salt
2 tablespoons sugar
j teaspoon cinnamon
!i teaspoon cloves
t teaspoon rPPef
1 bay leaf
1 teaspoon Worccslershiie
sauc
I onion, sliced
3 tablespoons fat or salad oil
Cut shank in portion Mzcd
pieces. Put Into deep bowl. Com
bine vinegar, salt, sugar, clnn.i
mon, cloves, pepper, bay leal Kg-
anil Worcestershire sauce and
bring to boil. Cook tor 5 minutes,
cool and pour over meat. I.ct
stand 4 hours, turning meat oc
casionally. Itenwvo meal, saving
spiced marinade. Brown meat anrli
onion in fat or oil. Add marinade
and enough hot water to ocr
meal, (over and simmer 2 hours. : s
or until meat is tender. ThukriH s
gravy. I
SMOTHERED BEEF CUBES
(4 servings)
2 lbs. beef shank or neck)
seasoned flour
2 onions, chopped
2 to 3 tablespoons fat
l2 cup sour cre.'im
j nip water
2 tablespoons cheese, giated
1 teaspoon salt
teaspoon pepper
Hone beel; c.il in 1-imli cubes
lioll In seasoned flour. Rifrwn beef
cubes and chopped onions in hot
fat in heavy skillet, dutch oven or
electric skillet. Combine remain
ing ingredients; pour over heel
Cover and simmer for 2 hours
Add a I it tie more water diinm;
cooking if necessary. .Serve hot
with pan gravy.
Pan Gravy
Pan gravy would be made in
this case by skimming off any ex
cess fat. adding more waler i to
bring the liquid to about 2 cups'
and adding a Hour and cold
water blend for thickening Use
about 4 tablespoons flour (or the
2 cups of liquid in the pan, and
mix with enough cold water
(about 'i cup for I his amount to
make a smooth blend. Add slowly
to hot liquid, stir until thick and
IV gravy simmers. Season t
taste.
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PICTURE PRETTY From a famous brand of canned
foods comes this recipe for Pineapple-Orange Salad. One
package or orange gelatine dessert, I cup hot Pineapple
Orange Juice Drink, I cup cold Pineapple-Orange Juice
Drink, 12 slices cannod Sliced Pears, six maraschino cher
ries, halved. Add gelatine to hot P!noapple-Orangs Juice
Drink and stir until dissolved. Stir in cold Pinojpplo-
Oranqe Juice Drink. Chill until syrupy. Add pear slices
and cherry halves. Pour into a three-cup mold previously
rinsed with cold water. Chill. Unmold and serve with
salad dressing made with the equal parts of mayonnaise
and commercial sour cream, with dash of salt. Garnish
with sliced, toasted almonds. Serves six. If preferred,
this salad can be made In six individual molds.
GET THIS 59 CARTER'S FELT TIP MARKER
FREE with 4 coupons from backs of 4 Armour Star Bacon packages
Hundreds of uscsl Marks any- Get extras for the kids! They'll For esch Carter's Felt Tip
thine permanently. Ideal for rejlly go for these all-purpose . Marker, mad the coupons from
identiliru; items you store, ilul- markers -lor fun, and for their the 4 baton packages, ith your
drrn's school equipment, sym nhool work. name and address, to: All-
shorn, tennis shoes, etc. Hanoi- ' x Purpose Marker, P.O. Boa 351)0,
est ever for addressing packages, JJ'WWtlHlIsi, Hij Spring Park, Minnesota,
leaving messages, making charts. "Wp5
4 i Crater
K , PINT
Mm
ottege Cheese"
Crater Lake V - S
PINT TUB 7
12-oz. Tin mms.
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(IrlliTN V
humph) .
IM.C.P. Frozen
LmiDiiDadb
Cottage
5? i
m Hll ft I rnhf j
I riffle 5 - -
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afa)H1!Ei1S)DS
pt.
ir 2
(IRK F P "i
Pa
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Cottage Frozen
22-oz. Size
Crater Lake
Vi Gallon
ITS.MPIli'fj
ia.
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11357
Cottage
Frozen
8-oi.
$00
AW
fit
100 ft. Roll
ZEE Double
WAXED
PAPER
19c
Why this bacon will get good marks from you
'r, ltd. Tlut mfans hc look luinilrcli f tlu-m
iiiul hniiness and tcinlrinrs. Dnlv one nut ol iviMsiii;
'I'lns Imciiii sl.lt) U
ovrr for lcnitir--s
llncc is rii;)u for Annour Star.
Thru wc iut olT liotli etuis Oieie the streaks o( lean start to
thin out aiul get skimpy. Not 1:00,1 enough lor Armour Star.
Ami what's left in the mi.hlle of the slab... the ile, loin;
slues itli tlic hro.ul strips of yooil lean 1ne.1t. .. an, I enoui;h tat t.)
fry )ip 1 risp... that's the only par t that is i;ood cnoui;!) to pi into
this package.
1
J ENERGY Detergent. Giant size . 49c
- . ...
7' A I AY tlconer "tn mmnia v)r
1. rMHA ncg. lie uianr sue wv
'VELSOAPW 2?35c
MfiLEC
Cottage t fC
Tall Tins M SaB
PEANUT BUTTER 39c EGG NOODLES
Best Bet
Vi lb. plcg.
If You're Not Shopping Here
You're Spending Too Much!
We Reserve The Right To Limit
4480 South 6th 1315 Oregon Ave,
Avolon and Shasta Way
rlrwour Star is the bacon the hatcher brings home
m yq-
i i Ubeem
Prices Effective Through Sunday Night While Quantities Last Store Hours 9:00
00 P.M.
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