". 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" .
(p rhe sole prices! ' ' j
(T iffP) t W Meet Mr. Zane Poltz . . . mJImq
1 l f t A jjj'f Royalweve Factory Representative .
iiiijr..'-:. iW i0Ki2jp g r' Mr. Poltz is on orfistic inferior decorator and an
-Si-s Pt 0 SL" ' expert on carpet selection and installation. Meas- (C'itrrViKj
iii .. t . )MJ & yh m - ' ure yur room' Drin9 'n the measurements. Mr. LrtjK5W"lioK
Sparkling Fresh Hawaiian r 'vjiP' A ""'Ji Pol,z wi" be hc,ppy t0 9ive ou "imates nd h"P
f$ YwJw "'"Si&t 4r ' Fs yu ,e,oct the carpet best suited to your needs! WtSSfflQLlN
1 orchids nr fU mmm
for fhe Ladies! ? Jg L-i O U
Beautiful blooms from Hawaii, flown to the , ' , J ''L J5,
mainland and delivered to our store fresh W&& - - f A Colorful ond Practical!
ii -
El
EAT1NGOF-THE-CREEN
Celebrate St. Patrick's Day or
the first day of spring with a
molded lime Relatin salad of
cooked peas and cut green beans.
Serve with mayonnaise combined
with crunchy roasted diced al
monds. Custard cups filled with canned
fruit cocktail accompanied by hot
cinnamon toast add up to a quick
and colorful breakfast. Slip a can
of fruit cocktail into the refrigera
tor the night before to give the
fruits eye-opener appeal.
SAVE ON THESE SPECIALS!
NO MONEY DOWN - E-Z TERMS
Open Fri. Till 9:00
COTTO
ImmmiMj i
z.n wi' t i .
Green V,J
Stamps 41 B
Rich 100 cotton carpeting resists mat
ting and crushing because of the bouncy
underfoot. Perfect for bathroom, bed
room. Choose from Strawberry, Bahama
Blue, Sage Green, Wheat, Sandalwood,
Spice Beige, Woodrose, Bleach White,
Off White, Sky Gay, Aqua, French Blue,
Old Gold.
M 95
lj L
u
Luscious Looking! Long Wearing!
100 WOOL
Soil won't penetrate its deep luxury . . .
it stays on top to be whisked off with
the vacuum. Jump on it! Stamp on it!
The fibres spring right back! Such beau
tiful colors, too! Pumpkin, Sand, Beige,
Sandalwood, Blue Radiance or Sea Shell.
Du Pont 501 Filament
100 NYLON
It's so practical to have long lasting
100 DuPont Nylon Carpeting under
foot . . . especially in your heavy-traffic
oreas. It's really an exciting value in 9
luxurious colors. Choose from Pineleaf,
Aqua, Bermuda Blue, Harvest Gold, Sea
Green, Spice Beige, Rock Crystal, Tan
Beige or Clay.