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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 7, 1963)
". jinn vjee-" j V- 1 tv - "WX an . s&K 1 W-. - tTx "V5v X t wi ' . i ' ' "', v A 1 peclattlet By RUTH KING HERALD AND NEWS, Klamath Falls. Ore. Thursday, March 7, 13 PAGE 1 B yip 'fypfc&i POT ROAST Cow Belles' Corner By MRS .TKD HYDE Put Roast Pot roast is the busy house wife's best friend. She can put it on and forget it for a number of hours while she does house work, shops or relaxes. It will fill the house with wonderful appe tizing aromas to greet her hun gry family as they come in during 'the afternoon, and makes a delic ious cornerstone to anchor a hearty meal to. It will usually provide another meal or two in sliced cold cuts of one of, a variety of hash dishes. My mother always said the true measure of a cook was in her soups and hashes! Pot roasts are in the less ten der category of meats and need some form of tenderizing such as long, slow cooking with plain oi acid liquid. Some of the most common pot roast cuts are the blade and arm, the chuck, the rump, and the bottom round. For best flavor, the meat should be browned well in fat, with or with out a flour coating. Liquid is then added and the roast covered and cooked slowly for several hours. As with soups and stews, the variations in seasonings and other things added is almost endless. Here is a simple, basic pot roast recipe: Blade Pot Roast With Vegetables ',2 cup flour 1 teaspoon salt 1 teaspoon monosodium glu- tamate y teaspoon pepper 1 blade roast with bone, 1 inches thick about 3 lbs 2 tablespoons fat or salad oil 3'i cups water 12 small carrots 12 small onions ' Combine first 4 ingredients, us ing only half of each. Coat pot roast with this mixture, place in Dutch oven or kettle and brown slowly on each side in hot fat or oil. Pour off excess fat. Add part of water (1 cup). Cover ket tle and simmer for 2!i hours. It may be necessary to add more water in order to keep at least i inch in bottom of kettle. A low rack may be slipped under meat to prevent sticking. After 2'i hours, add vegetables. Cook 45 minutes longer, or until meat and vegetables are fork-tender. Arrange meat and vegetables on hot platter; keep warm. Add 2 more cups of water to liquid In kettle. Combine rest of first 4 ingredients and blend to smooth paste with last i cup water. Add to liquid in kettle. Stir over low heat unlH smooth and thickened. Serve with pot roast. Suggested menu: . Mashed po tatoes, add a salad of sliced to matoes. For dessert, frosted devr il's food cake. Here is a good idea for the working woman or the day you are helping at the Red Cross bloodmobile: All Day Pot Boast This is a good hearty meal you can leave in the oven in the morn ing and finish up when you come home. We prefer a thick cut of pot roast, but thick or thin, place the roast in a piece of heavy aluminum foil large enough to fold over the meat so the steam does not escape. Place the meat in the foil, season with salt and pepper and herbs such as mar joram and a touch of savory, if you like. Some like to sprinkle this with monosodium glutamate and others use dried onion soup. We slice four to six onions in big chunks over the top. Fold the foil over to seal tight, place in a shallow pan. Turn oven to very low, 200 degrees, and leave eight hours or more. We sometimes brown the meat before we put it in the foil. This gives the meat more of a real pot roast flavor, we think. We steam potatoes and serve any favorite vegetable with the meat. If you don't like onions, don't use them. Green salad or relishes and a fruit dessert go well with this. (This recipe was passed on to me by Mrs. Dave Campbell of lily.) -Cow Belles, for the second time this year, helped out their mcn- iolk by serving lunch at the Angus Bull Sale at the fairgrounds Sat urday, March 2. It has become an annual work-and-fun activity to provide food and coffee for this and the Klamath Cattlemen's Annual Range Bull sale in Feb. ruary. Any profits go toward the Low Belles's beef promotion proj ects, so it's a double - barreled effort. A hearty chili was added to the regular burger and bun menu and there was homemade pie and cake. There is alwavs early coffee for (he hard working consignors who are busy readying llieir bulls tor the sale, and laic to warm up the last of the buy ers. Cheese-ing Is Pleasing Almost everybody loves b e e f pot pies even the cook when they're easy to make as these Though the recipe below calls for old standbys like canned beef stew, frozen mixed vegetables and pie crust mix. thanks to Cheddar cheese the flavor is a delightful new one. Half the cheese is blended directly into the crust, making it meltingly delicious when it comes from the oven. The other hall tops the slew and frozen vege table combination to keep the fill ing moist and add yet more of its own sharp taste. This is bound to please the man of the house. He might even be happy to know how relatively thrifty it is, since it calls for the canned and packaged grocer ies that are usually on sale this time of the year. Make these pot pies for lunch eon or dinner soon. A crisp tossed salad and glasses of milk are the only accompaniments it neeos. -- QUICK REEF POT PIES (6 pin) 6 tart pans or shallow cas seroles, 7-ounie Preheated 400 degree oven 1 package pie crust mix Onion Soup 5 medium onions, sliced t cup butter 5 bouillon cubes 1 cup hot water 3 cups milk French bread Parmesan or Romano cheese Saute onions in butter until transparent and tender; do not brown. Dissolve bouillon cubes in hot water; add bouillon and milk lo onions. Heat. Toast French bread slices; float on soup. Sprin kle with grated Parmesan or Ro mano cheese. Makes 4 servings. 1 cup ('i lb.) shredded Cheddar cheese 1 cjii i. V'i ia.) beef slew 1 package (10 oz.) frozen mixed vegetables, thawed 1 cup (' lb.) shredded Cheddar cheese Combine Die crust mix and 1 cup Cheddar cheese; add water according to package directions. Divide doueh into fi ennal nnr- lions. On lightly floured board roll Idough to -inch thickness; line pans. In a bowl combine stew ind veeetables: sooon into nans. Bake 35-40 minutes; sprinkle re maining 1 cup cheese over tops of Dies and return lo oven for 2 minutes or until cheese is mell- 'd. PERSUASIVE APPETIZER Halve grapefruit, remove alter nate sections and replace with wedges of California avocado for a persuasive appetizer. Cut thick lengthwise slices of avocado into halves to form wedges. EVERYBODY LOVES POT PIES Canned beef stew ded cheddar cheese both in fhe crust and in the topping takes on qlamour when wrapped in a flaky crust. Shred- I makes cheese news. ' Round Steak For Two Do you ever hesitate when se lecting round slcak at the meat market? The entire slice with its small round bone is a hearty meal for a large family, but a section of the steak might be a wiser purchase for the family of two or three. If you have a Ireezer and find the whole round steak too much for one meal, divide the steak Cook one section and freeze the other for later use.' Loosely wrap the fresh meat in waxed paper or in aluminum foil and store in the refrigerator for use within two days. Wrap the meat for freezer storage tightly in mois ture-vapor proof wrap. Be sura to label the package with the con tents, number of servings (allow ing 1-3 to V pound for each serv ing) and date of freezing. The meat can be stored in the freez er six to eight months. ' mi mi iiiiiwm,h.hi "' n iutmiwwmi .iuiinjmiimMi miMiMmniMnummnq vm J- ijmrtw i i iiw uui.wuh mm in "" " "' -- - - lima hit nr n-TTnnM-'"T"m -- 1 iMMiim It's Tower Furniture's Brand New -z2- r0WPs Save On Special Introductory Sale Prices ' . J"day S Saturday! Get S&H Green Stamps, too! iMlii liS Royoiwev. Corpus ore Rc.orkob.y Sof, and 1 SZft Luxurious, Yet Almost Indestructible! L -" WmiPtm ,rs here now! The - s-v feSi hU will moke your room live! Here's Vf at4 Choose from rich, carefree nylons; lush, gf ' , P'us" wools; new mirocle blends or.ee- ttlSSSj 0n0m'Ca, "0W e0t,0n, And dn t mi" . 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