PAGE 4 C HKRALD AND NEWS, Klamath Falls, Ore. Thursday, February 14, 1963 LILA RITTER H w; enley inner By MARTHA RAGLAND LIU Bitter, senior at Henley High School, was recently an nounced winner of the annual Betty Crocker Contest. The contest, held early in De cember, involves all senior girlsi taking homemaking. The Betty ' Crocker Company sends out tests, ; grades them, and announces thel winner of each acnool. me scores are based on general knowledge in various areas of home econom- , ics. The local winner will receive a pin and her paper will be sent on to state competition. State winners go on to New York Bnd Washington, D.C., to compete or the national prize, a 51,000 schol arship. Lila is taking her second year of home economic and plans to attend Oregon Technical Institute, Cow Belle's Corner By Mrs. Ted Hyde BEEP STEW Beef stew is another good hear ty dish with many variations, and recipes from all over the world It is one of the truly basic dish es of man, and, like soup, has an almost infinite variety of com binations of Ingredients and sea sonings. ' As found in your markets, it is usually cut from the front quarter, from the chuck or shank and is relatively waste-free. Long slow cooking in liquid at a mod crate temperature results in a fla vorful, tender dish. A good stew is even better the next day. Some recipes say that the stew is done in I'i to 2 hours, hut personally I think most stew meats need at least 3 hours and more time does no harm. Here is the recipe used by the Klamath County Cow Belles for their Beef Stew dinners: . Basic Bref Slew 2 lbs stewing beef flour 3 tablespoons fat 2 medium onions 2 teaspoons salt pepper water 4-6 medium potatoes 6 medium carrots 1 cup chopped celery 1 teaspoon oregano pinch marjoram Valentine Dessert For. a dessert as pretty as a Valentine, make this easy puddin-'n'-pio combination. Prepare van illa pudding and pie mix as pack- age directs. Pour into baked pie shell. Chill thoroughly. Prepare strawberry gelatin1 according to package directions, using syrup from canned fruit cocktail as part of liquid. ChiU until syrupy. Ar range well-drained canned fruit cocktail over pudding. Pour gela tin over fruit and chill until firm. Decorate with a ruffle of whipped cream and serve to your favorite "Valentine." Top a brick of rich vanilla Ice cream with a cherry - almond sauce for a February holiday des sert. Heat canned cherry pie fill ing with a few drops of almond extract and red food coloring Cool slightly. Stir in toasted sliv ered or chopped almonds and ladle over brick ice cream. Ideal for Valentine's Day or Washing ton's Birthday. l.VNCH BOX BRACEfl Something hot for lunch mi tritionists tell us this is a good idea for school children. Lunch box meals could nose a problem in this area if condensed soups were not so easy to heat and pour into a widemouUi vacuum bottle where they stay piping hot tinlil noon. Soups have refreshing pick-up qualities that help replen ish energy and lagging spirits. There are so many soups now from minestrone to clam chowder that there need be no repeats for a month of lunches. Holiday Dessert I package froien peas mushrooms (optional) parsley to garnish Cut beef in 1-inch cubes, dredge with flour. Heat fat in dutch oven or heavy pan. Add meat and brow n well on all sides; stir oitcn to brown evenly. When well browned add about 'j cup water and stir again to help thicken evenly. Add onions cut up into small pieces, salt and pepper. Add 2 more cups of water, cover, reduce heat to low and simmer stew for about three hours. More liquid may be added as necessary. Cut potatoes and carrots into small pieces and add with celery about i hour before serving time. About ten minutes before serving, thicken with blend of flour and water, stirring well until thickened. Add oregano, marjoram, mushrooms and peas and cook ten minutes. Serve in large serving bowl or individual bowls, garnished with parsley sprigs. Serve with hot rolls, coin slaw and pie for dessert. Stew recipes vary in vegetables included and seasonings. New on the market is a packaged beef stew seasoning which is very good and takes the guess work out of seasoning. Several recipes call for the ad dition of a cup of strong coffee part of the cooking liquid. Another good variation is the ad dition of dumplings In the last twenty minutes. For best results rest dumplings on meat and vege- iiblcs, not down in the liquid; cook ten minutes uncovered and ten minutes covered. Company Soup Elegant soup for company or family dinners combines one can UO'i o.iz cream of green pea soup and one can ( 10' a oz. ) cream of chicken soup. Add "i cup fresh or canned sliced mushrooms, one tablespoon instant minced onion and enough milk for desired con sistency. Heat and serve with sprinkling of crisp crumbled ba con. FRL1T MEDLEY This fruit accompaniment for meat also doubles as a colorful garnish and a tangy salad. Cut three oranges into halves: scoop out fruit, reserving shells. Cut fruit into sections. Drain one can ( 1 lhs. I oz.) fruit cocktail; mix with orange sections. Add cran berry juice and chill thorough ly. Heap into orange shells to serve. ' CHIP DIPPERS CRACKER SNACKERS AGREE 5 SNOWS FAMOUS CtAM 01? Mix on. can of SNOW'S WINCED ClAMS with plain or chivo tram ehieia. With plain, odd choppffd onion, Moiilen with clam juict. 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