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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 14, 1963)
PAGE1-C HERALD AND NEWS, Klamath Tills, Ore. Thnraiay, Marrt 14, 1M3 . ' r i - 11 m ... .. j , . ,v .j .. -i- jr it -4 It .1 1 5 1 :: . (It -l ll" tf 1 "TFT 4y-- - U i ' ' ' , f 0' 4 j tfi-jC-.tui--. W . vi.r ..' v v ..JWhh-"',! n n. nutui i'mii iiii i Eager Housewives Hear About Beef TREMENDOUS PROGRAM Klamath County Cow Belles were among more than 12. 000 Oregon housewives who attended a series of Beef-O-Rama cooking schools held during the last two weeks In five Oregon cities. Sponsored by the Oregon Cow Belles and Oregon Beef Council, the beef cooking demonstrations, conducted by two na tionally known home economists from Chicago, drew the following attendance: Salem, 2,100; Eugene, 2,500; Albany 1,500; Portland, over 6,000 in three days, and Pendle ton 1,500. More than 20,000 beef recipes were given to homemakers. Left to right are Mrs. David Campbell, Bly, Cleo Maletis, former Oregon Mrs. America, mistress of ceremonies, and Mrs. Vi Goulden, state vice president of Oregon Cow Belles. 4 1 1 '' ' ' '''''' Hft .ii'.ii.iiii' ' "'' "k "NOW SHURE AND IT IS" Get In the swing of St. Patrick's Dav fun by asking in a few friends and maybe dancing an Irish jig. When, it comes to dessert there is nothing finer than this Irish cake, shamrock and all. Don't Pass Up A Celebration Now being hailed as the most successful consumer education and beef sales program ever staged in the state of Oregon is cooking schools sponsored by the Oregon Cow Belles and the Ore gon Beef Council, for the purpose of showing homemakers the vari- ty of ways oi preparing low ost, economy cuts of Oregon beef. All records for cooking school jtlendances were smashed at thei Bcef O Rama programs in Salem. Kugcno, and Albany held the last week in February. More than 2.000 allended the event at the Marion Hotel in Salem. Another 2.WK) jammed the I.ane County Fairgrounds auditorium in tu gone; with more than 1,400 mass ing at the Albany High School. Monday. March 4, In Portland: more than 2,000 homemakers at tended the first Beef-O-Rama cooking school held at the Me morial Coliseum. Tuesday there were 1,900 in the audience, with expected attendance Wednesday of over 2.300. This will give a to-; tal of over 6.000 persons in three days, which will break all cook ing school records ever held in Portland. The last in the scries will be held in Pendleton, March 8. In the Vet auditorium. From 20 In 25 Oregon Cow Belles from Klamath, Jefferson Grant, Wheeler and Umatilla counties spearheaded the hostess- ing at the Beef-O-Rama cooking schools. Coordinators of the Ore gon Cow Belles are Mrs. Earl Smith. Mitchell, Ore., president, and Mrs. David Campbell, Klam ath Falls. Mrs. Earl Smith stated, "Ore- gon Cow Bellies arc ecstatic over the phenomenal success of thei Beef-O-Rama cooking- schools. It is without any doubt. the best re ceived consumer education seriesi I've ever seen, and dramatically points tile way for all Cow Belles tn continue such evenls in the future." Richard Weslerberg, Medford, chairman, Oregon Beef Council, stated "the value of such promo tions, as the Bccf-O-Rama cook ing schools, clearly demonstrates that such events educates home makers to buy Oregon beef. When such consumers are sold on the merits of beef over the other types of competitive foods and continue to buy it, the lasting effects will financially benefit the entire beef industry in Oregon." Two of this country s most not ed home economists, Eliiabeth McKcllin and Patricia Turner Chicago, with the National Live- Add a vivid green nous to your costume, whistle an Irish tune. We are about to celebrate a gay occasion St. Patrick's Day. Pa- raders strut, bands play lively melodies. Everyone who loves a food time adopts the Emerald He as his home for the day, dons a shamrock, gels ready to make merry. ' Party plans are heard on all aides. Here is a suggestion in Itha refreshment line a lofty .sponge layer cake filled and frost d with buttercream icing. This dessert is memorable. To carry out the color scheme of the day. bright green maraschino cherries 'are folded into the filling, and arranged around the base of the cake. A shamrock of grated choc olate decorates the top. St. PATRICK'S DAY CAKE . To make cake: '; l'i cups Rifted cake (lour i- l'i teaspoons baking powder W teaspoon salt I 4 f gt;s ',- l'j cups granulated sugar '.- I tablespoon lemon juice '.i cup hot (not boilingi milk Sift together 'flour, baking powder and salt. Beat eggs until very thick. Gradually add sugar to eggs, beating constantly: add lemon juice and beat well. Grad ually fold flour mixture into egg mixture. Stir hot milk Into batter.! Turn into 3 ungreased 8-inch lay er cake pans. Bake in moderate oven (.175 degrees) about 23 min utes, or until cakes test done. In vert to cool. Cool thoroughly. Re move from pans. To frost and decorate: .t oup butter or margarine, softened 8 cups sifted confectioners' sugar (about l'a pounds) 1-3 cup honey i cup milk t cup chopped green maras chino cherries Grated unsweetened choc olate Whole green maraschino cherries Cream butu?r or margarine un til light and fluffy. Blend sugar. lioney and milk alternately Into butter or margarine, beating well after each addition. Add chopped cherries to " cup frosting; mix well. Place cake layer on serv ing plate. Spread part of cherry Hosting over cake. Place second cake layer over first layer. Spread remaining cherry frosting over second cake layer. Place remaining cake lay er over cherry frosting, j'tost top and sides of cake with remain ing frosting. Sprinkle top of cake 111 grated chocolate in a sham rock design. Decorate base of cake w ith whole maraschino cher ries. (Makes 1 8-inch layer cake. 3 ii linn n-itt il I C. lltUfll lit.. Cm. CARTER'S FINE FOODS 1420 Eiplonoda Klamath Fold MARCH GREENERY ' Heat canned blue lake green Wans In their liquid with thinly ilicrd celery until celery is tender, tlrain and season with butter or margarine, salt and a dash of lemon Juice. Serve hot. CUSTOM Slaughtering At Your Location DAILY SERVICE Call Anytimo Latest Style State Licensed Mobile Special RotM if wt Cuf nd Wrup Thii Week'! Special USDA GOOD LOCKER BEEF Wh.l. or Halt A-lt Cut t W,appj Hlk j! G00D WL taste rfVwM OF H :SPRIMG Mff " fvY j . " f V by ywd curlee T!jV,v i I Stort your Spring llVs'D'f collection with a new I M X Curlee of 100"o wool 1' , t j r v00' and miracle f v I blends. New, I j1 I so'f dark, tones I "MVIHsH easy ! S 5 ; HX I wearing styles. ; K''1 jfi I Our rocks are full and '!'( - you can make your f i-vj s selection in a big I i ' price range . , . I ' V I f fi l from 59 " I " ii i Chargt your new tuit on -C' 1 1 I convenient revolving TjS If '1 charge account where monrhi to pay. St your I.V A own credit limit and 1 vour own monthly poy- I ment. Shop Till 9 PM stock and Meat Board conducted the beet cookery programs alrea dy held and will finish with the one at Pendleton. The former Mrs. America. Cleo Maletis. whose services were provided through the Northwest Natural Gas Company, acts as master of ceremonies at the series. Tile home economists were de cided hits at the beef cookery events as they actually prepared various cuts of beef on the stage. emphasizing the low cost cuts They prepared American Pizza. Bavarian Pot Roast, Broiled Por- terhoui steak. Gourmet Swiss steak, Hungarian Goulash and Stuffed Beef Log an unusual ground beef dish. More than 15,000 beef recipes nave Dcen given away at the Beef-O-Rama cooking schools plus1 a very high sale of the famous Cow Belle cook book: "Round up of Beef Cookery." Besides the Northwest Natural Gas Company, the Oregon Dairy Commission, Sears Roebuck Com pany, and Cascade Natural Gas Company, cooperated with t h e sponsors of Becf-O-Rama cooking schools. Another well-received feature of the series was the prizes which included a grand prize of a Scars deluxe Konmoro range, installed in the winner s home, as well as 25 hags of groceries and 10 beau tifully bound cook hooks given at each cooking school. Kitchen arithmetic: When you are making chicken salad remem ber that a 5-pound fowl usually! yields about l'i pounds of meat 3800 S. 6th Want a better Bring your lawn ques tions or problems to us any time. There is no charge for our Scotts lawn advisory service. Robert's . . . Hard to Beot for Hardware M0SE to the GRlMOSIDME CONSOLIDATE YOUR BILLS INTO ONE, CONVENIENT PAYMENT! Yes, it's the simple way to take care of many small, nagging bills. You can borrow enough to pay off your small bills, then make one, conven ient payment each month. 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