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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 31, 1963)
HERALD AND NEWS, Klamath Falls, Ore. Thursday, January 31, 196 PAGE 1 -B Saucy Beef, Fondue SAICY BEEF FONDUE (4-8 servings) l'i pounds beef tenderloin, i cup bottled steak sauce 2 tablespoons brown sugar 2 tablespoons poly unsatu rated oil Mix ingredients and bring! to boil. Serve hot. Ground Beef Economical fnmmttn jmt mi mi iihiiim trimmed; cut in inch cubes. (Or use lean beef stew meat prepared with instant meat tenderizer fol When it comes to preferred pe "i cup dry bread crumbs hi cup onion soup mix (tt package) 1 can (8-ounce) tomato sauce 1 egg 4 carrots ; 2 large (or 4 small) potatoes. Combine meat, bread crumbs,; rennials, meat loaf is sure to turn Relumed travelers from 5it tuous dish makes entertainin; HORSERADISH CREAM SAUCE up in enough guises and disguises zcrland, delighted by the original cheese fondue, are now trying easy. And it's a good choice to lowing directions on label.) to serve every family coast to! coast at least once a week. Tol 1 cup commercial sour cream 2 tablespoons prepared horseradish 'i teaspoon salt help people get acquainted they just have to be friendly, sharing the central cooking dish and then personally dipping the moat into succulent sauces. Use smaller tid bits of meat to serve Saucy Beef Fondue as an hors d'oeuvre, larger ones when ill is to be the main course. Instant meat tendcrizer makes it possible: to use the less tender cuts of meat as well as the most expensive1 tenderloin. Special forks, though nice, are not required; improvise with your kitchen utensils. It even adds to the fun to use skew poly-unsaturated vegetable variations of this famous dish oil Tomato Dipping Sauce Horseradish Cream Sauce Uarlic Butler Have beef cubes at room tem keep it from becoming dull, imag Popular beef takes happily to fon inative cooks experiment with all due, we are fond of "do it your kinds of seasonings for this ver self," we have the electric fryers Combine ingredients. Serve satile dish, varying them to suit their mood, or the occasion, or to keep the temperature right chilled. GARLIC BUTTER j cup butter, softened 1 clove garlic, minced Whip garlic and butter un til light and fluffy available ingredients. Today's "Meaty Meat Loaf soup mix, tomato sauce, and which add up to sure success, perature. Heat l'i inches poly unsaturated oil in electric skillet, saucepan or deep fryer. Bring to 425 degrees F. Each guest holds the beef cube in hot oil w ith fork until cooked to desired doneness. egg; mix thoroughly and mold In to small loaf. Place in large bak American-style. Host important are the comple- version not only tastes new thanks to the onion soup mixed w ith con ing pan, at least 13 x 9 inches in mentary sauces which are simple venient canned tomato sauce, size. Clean carrots, peel potatoes; cut vegetables in serving size pieces. Arrange around meat loaf. when we use basics like sour cream, rich red tomato sauce and but also is always moist and smooth because the sauce is butter, adding favorite condi Dip cooked meat into one of the A small amount of baked ham mixed right in! MEATY MEAT l.OAF (Serves 4 to 6) I pound ground beef Bake, covered, at 375 degrees for ments and seasonings for distinc tive flavor. Since these are all pre-assembled and the guests sauces. leftover? Dice it and add it to 30 minutes; remove cover and bake 30 more minutes, until meat TOMATO IMIM'ING SAl'CE 1 can (8-ounces tomato sauce green peas that have been cooked with strips of onion and seasoned with salt, pepper and butter. is browned and vegetables are cook their own meat, this sump ers. tender. T1 I -' ? SUIT YOURSELF Your guests cook their own bite-sized morsels of tender meat in hot, poly-unsaturated oil, then dip them in a choice of tasty sauces, easily prepared with canned tomato sauce, sour cream, and butter as basic ingredients. School Lunch Menus Offered Monday, Feb. 4 Roast Pork Sweet Potatoes Green Beans Hot Rolls - butter Prune-Plums 'i pint milk Tuesday, Feb. S Noodle Medley Toss Vegetable Salad Cheese Sticks Cinnamon Rolls Apple . '2 pint milk Wednesday, Feb. fi Beef-Vegetable-Rice Chowder Carrot chips Toasted Cheese Buns Chocolate Cake . H pint milk Thursday, Feb. 7 Fried Chicken .Mashed potatoes & Gravy Buttered Peas Cranberries Bread and Butter Sandwich Jcllo i pint milk Friday, Feb. 8 Baked or Boiled Beans Finger Foods Combread (Butter-Honey Top ping' Apple Crisp i pint milk (Baking is done at schools.) Philh armonic Filet Filet mignon with fresh mush rooms is prepared with filets quickly cooked to desired doneness in butler over high heat. Prop filets on crossed spoon and fork at edge of pan and quickly saute a few sliced mushrooms. Season to taste with salt and freshly ground black pepper. Add a little dry sherry and flame, shaking pan to burn off the alcohol. Add a little cognac brandy and flame again. .Serve as soon as flame dies. SrDE DISH Pear halves broiled with blue cheese and currant jelly make a pretty and flavorful garnish for i oast lamb. Fill hollows in pear halves with cheese and top with jelly. Bioil until heated through I MADE IT MYSELF 1 ii I I Dug lu.cu wv.iwv. . . . ni o easily. With Spru. niKfl on juu add atcr. I vervthine n in the mn and mixing, takes only mmuin. Nature and our oen do the rel. Cou less than ordinary bread. T60CtMIVWTWHI rack p.cl.qt fw.l.t 4 lfflt Write for tree recipe booUtl tUSSUl SPKUANCI CO. let Ml, Sr..ifni M.l I r PICK UP FREE 1963 ALMANACS NOW! MEAT&TATER SALE USDA Good Beef Whole or Half 49l FREE- 50 lbs. U.S. No. 1 Pototoet with whole or Vi Beef FREE 25 lbs. 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