Cow
Belles Corner
By MRS. TED HYDE
Here are a couple of variations
on our last week's theme pot
roast:
PARTY POT ROAST
S-10 serruigt
1 blade pot roast (about
S lbs.)
2 teaspoons salt
U teaspoon pepper
1 garlic clove
3 tablespoons fat or salad
oil
i cup water
1 can condensed tomato
, soup
't cup ketchup
I tablespoon worchester-
shire sauce
1 large onion
3 tablespouns brown sugar
Vj teaspoon dry mustard
3 tablespoons lemon juice
Rub meat with salt, pepper and
garlic. Brown on all sides in
hot fat or oil. Add water, soup,
and onion. Cover and simmer for
2 hours. Combine remaining in
gradients; spread over meat
Cover and cook 1 hour longer, or
until meat is tender. Thicken
Eraw if desired.
Suggested menu: Serve but
tared noodles and zucchini
squash. For dessert, orange chif
fon cake.
i From Roundup of Beef Cookery)
HERB POT ROAST
6 servings
1 arm-bone roast (about 4
lbs)
1 gariic clove
2 tablespoons olive or salad
oil
Vi cup green onions, chopped
2 tablespoons wine vinegar
2 teaspoon salt
1 teaspoon oregano
Vt teaspoon powdered ginger
(optional)
'.i cup chili sauce
1 beef bouillon cube
'.i cup hot water
Brown meat and garlic in hot
oil. Remove garlic. Add chopped
onions, vinegar, salt, oregano,
ginger and chill sauce. Dissolve
bouillon cube in hot water and
pour over all. Bring to boiling
point, then reduece heat and sim
mer until meat la very tender,
or Vk to 3 hours.
This week the Cow Belles are
busy making plans for their part
In the Herald and News annual
cooking school, March 20, 27 and
29 at the fairgrounds. Cow Belle
Beef Day will be Tuesday, March
26, and Helene Kralowec, an ex
perienced home economist and
demonstrator will be here to
show Basin homemakers some
new and tasty beef dishes. There
will be special prizes and souve
nirs galore, so plan to be on hand
all three days,' but especially
Tuesday I
Don't forget about entering
candidate in our Father of the
Year Contest. Applications must
be in by April 1. Anyone is eli
gible, and it's a good way to
bring recognition to the hard
working adult who lias been help
ing your group. Entry blanks may
be obtained from Mrs. Dayton
Hyde, -1420 Pacific Terrace or
Mrs. Joe Smith, 5907 Alva Ave.,
Klamath Falls.
No. 303 can (1 lb.) small
white onions undrainedi
2 cups cooked beef, cubed
1 cup leftover or canned gra
vy 1-3 cup coffee
1 cup biscuit mix
Drain carrots and peas and on
ions; save liquid. Put vegetables
and beef in casserole. Combine
vegetable liquid, gravy and cof
fee; pour into casserole. Make
biscuit dough according to direc
tions on package. Cut out small
biscuits; use as topping. Bake in
hot oven (450 degrees for 20 min
utes. From Roundup of Beef Cookery
comes the following:
LEFTOVER TREAT
2'j cups cooked beef, diced
1 tablespoon onion, minced
1 tablespoon green pepper.
mineeo
1 tablespoon fat or salad oil
1 cup leftover or canned beef
gravy
1 teaspoon salt
Pepper
' teaspoon chili powder
1 tablespoon chili sauce
l'i cups cooked rice
3 tablespoons sharp cheddar
cheese, grated
1 egg, slightly beaten
'i cup corn flakes, crushed
Cook meat, onions and green
pepper in hot fat until lightly
browned. Add gravy, salt, pepper,
chili powder and chili sauce.
Combine rice, grated cheese and
egg. mixing thoroughly. Alternate
layers of rice and meat in a
one quart greased baking dish.
Sprinkle with corn flakes. Bake in
a moderate oven 3M degrees!
lor 30 minutes.
Suggested menu: Just add a
green salad. For dessert, pine
apple upside-down cake.
My latest discovery and cur
rent favorite:
BARBECUE HASH
lt cup chopped onion
2-3 cup chopped green pepper
1 1 j tablespoons shortening
Factors In Food
PAGE J-B
HERALD AND NEWS. Klamath Falls, Ore.
Thursday. .March 21, isy
PEANLT BITTER
Peanut butter, a popular, ec
onomical source of high quality
protein, has been designated by
the United Sates Department of
Agriculture as a Plentiful - Food-
Saute in dutch oven until golden I "V8 " ,arcn
brown Add- I toufl nome economists sug-
i -nn. w,l) Iwf ,-lvmnH Resl U41n " pice Lenten men-
1', cups chopped cooked pota-j f"or emP1
tatoes
cup water
3 tablespoons catsup
3 tablespoons chili sauce
I tablespoon Worcestershire
sauce
' teaspoon chopped garlic
1 teaspoon salt
't teaspoon chili powder
Combine well and bake at 400
degrees for 70 minutes, uncovered.
Add chuck-style peanut butter
to mashed potatoes, or to hot
cream of potato soup.
Use in sandwiches, along with
chopped dates, marmalade, honey
or cheese slices, with lettuce, o!
course.
Add to the breakfast scrambled
eggs as they cook, or spread over
hot, toasted English muffins.
For dessert, serve ice cream
with a peanut crunch topper.
after each addition. Add ejgs and
cup pea-irrulk. stirring well. Sift together
soda. Blend with
first mixture. Drop the dough
into balls J by 1 inch in diam
eter. If desired, sprinkle a few
Another idea: cookies for the pieces of chopped peanuts on top.
FlAr-chi,1 mnud n ..-..I. . ..-I, i ll.,t
ten. Bake at 325 degrees F. (slow
! m en for 15 to 20 minutes. Makes
10 to 12 dozen cookies.
made by combining
nut butter with 1 cup marshmal-, the flour and
low fluff, and 'j cup milk. Stir
in 'i cup chopped peanuts, then
spoon over scoops of ice cream.
City
Grade
after-school crowd
PEANUT BUTTER COOKIES
1 cup shortening
teaspoon salt
1 cup peanut butter
1 cup granulated sugar
i teaspoon soda
1 cup brown sugar, firmly
packed
2 eggs, well beaten
1 tablespoon milk
2 cups sifted flour
Combine shortening, salt
DATE NIBBLE RS
Serve stuffed fresh California
dates as party nibblers and salad
garnishes. Snip dates along one
side, remove pits and fill with
a n d ; apple-mint jelly, a strip of Ched
peanut butter; mix well. Gradual- dar cheese, a wedge of fruit or
iy add granulated sugar and your favorite cream cheese
brown sugar. Cream thoroughly I spread.
Monday. March ZS
Vienna Sausages
Buttered Potatoes
Carrot and Raisin Salad
Hot Homemade Kaloche Rolls
'i Pint Milk
Tuesday, March IS
Spanish Rice
Cole Slaw Salad
Peanut Butter Sandwiches
Fruit Jello or Fruit Cobbler
' Pint Milk
Wednesday. March 27
Chili Beans 1c Crackers
Carrot Chips
Apple
School Menus
Homemade Cinnamon Rolls
Pint Milk
Thursday, March 28
Roast Turkey. Mashed Pota
toes and Gravy
Cranberry Sauce
Hot Buttered Vegetable
Hot Homemake Rolls & Butter
Jello
'j Pint Milk ;
Friday, March 29
Baked Beans : j.
Combination Vegetable Salad
Boston Brown Bread i Home
made) Cherry Topsy-Turvy Pie
'i Pint Milk
i 9 mJ tpW
Lx LteftL, La ' n
mbers i
HERALD AND NEWS, Klamath Falls. Ore.
Thursday. March 21, 1M3
PAGE J-B
TRAVELERS Me
of the Klamath Counfu Cxtil.
men's Association and the Cow Belles recently attended
the American National Cattlemen's Association Conven-
non in Las vegai. Lett to right are Mr. and Mrs. Hen
Part of a good pot roast should
bo the leftovers, so this week
we'll bring you some recipes along
that line.
Our family likci to build their
own dagwoods around cold sliced
beef, so I serve a platter of cold
sliced beef with perhaps sliced
tomatoes and lettuce around for
eye appeal, and another plate or
two of other Ingredients, pickles,
mayonnaise, sliced cheese, some
finger foods like carrots and
stuffed celery, and of course the
bread. Or another time It might
be hot roast beef sandwiches with
gravy. Those are the quick and
easy ways with leftovers. Here's
another:
BEEF IlASn
(4-6 Servings)
2 cups cold roast beef,
chopped
2 c u p s boiled potatoes,
chopped
2 cups leftover or canned
beef gravy
Salt and pepper
Combine all Ingredients in heavy
swilet; heat. Stir occasionally to
keep mixture from sticking. Serve
hot. (I like to add a touch of
herbs such as oregano, sweet bas
il or bouquet garni for beef.)
JIFFY STEW
( Serving)
1 No. 303 can (1 lb.) carrots
and peas (undrainedi
Gerber, Dave Campbell, Mrs. Vi Gouldin, vice president
of Oregon Cow Belles, Mrs. Dave Campbell, Mr. and Mrs.
Ted Hyde, Mr. and Mrs. Bill Marshall.
Photo Courtesy of Albers Milling Co.
Dairy Products Are Under Study
By FRANCES C. HALL
County Extension Agent
Ever wonder why some of your
dairy products cheese, sour
cream, buttermilk and other fer
mented dairy products some
times have an "off" flavor or
texture?
Well, some basic research un
derway at Oregon Slate Univer
sity by microbiologists has opened
the door toward a practical su
tures of bacteria are used in the
manufacture of various dairy
products. To make a uniform
product day after day, the manu
facturer has to count on his bac
terial starter culture to have the
same properties day after day.
However, it's common for these
bacteria to become infected with
a virus. Research shows that vir
uses can transfer genetic ma
terial from bacteria of one type
lution for this problem which is to bacteria of another tvpe. These
costly to the dairy industry, foreign genetic materials in a
Dr. W illiam E. Sandine. O.SU I bacterial starter culture cause un-
microbiologist, said the reason desirable variations in the re-
fur tlie problem has been found I suiting dairy products
and he hopes the solution will1 "Now we need to find a sure.
be the next step. j fire way to prevent these virus-
He explained that starter cul-les from infecting the bacterial
starter cultures," the microbi
ologist said. Working with him
are Dr. Paul R. Elliker, head of
microbiology, and graduate stu
dent Lois K. Allen. The study is
supported by a research, grant
from National Science Founda
tion.
Banana chuUiey relish tastes
great with ham, chicken, pork or
curries. Dice 2 medium bananas.
Toss lightly with 1 medium ap
ple, cored and chopped, 4 pre
served kumquats. seeded and
chopped. cup of chopped cel
ery, "i cup of dried apricots cut
in small pieces. 3 tablespoons of
cider vinegar and salt to taste.
Makes 3 cups.
j re av ..- j.-
, .-..-.I... rill --' Ma.i-i1iiiifBirrr-itrWiiiillff -j
FISH LOVERS Th man of the house need not go fish
ing these days to fill the frying pan, not with frozen or
fresh trout available in most markets.
mmsm
ai
-II-
JlfiY SI
' . 1 -iV.T.-V-;- . ijt. . ... jjiij j i 1
lip
l- ' 7 U a '
s
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Specials
Radishes
or GREEN ONIONS
Enjoy a taste of spring with sweet,
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Bunch
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And In Our "Garden Section"
CANADIAN PEAT MOSS
2 Cu. Ft.
Bag
89'
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2
98
FOLGER'S COFFEE
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2-lb. 97c
Edwards 2.Lb.93c ciS 47c
Instant EdWQrdW 1.39 6?; 99c
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TOM IN QUALITY!
LOW IN PRICE
SNOWDRIFT
The pure vegetable
shortening
3-lb. Can
Don't Miu It!
ANNUAL
SCOUT EXPOSITION
Klamath County
Fairgrounds
COPYRIGHT IW, SAttWAY STORM INCORPORATED
Remember, We Give
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REMEMBER: It takes only four cards to spell C-A-S-H,
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BONUS CARDS TOO: Wash away the seal. If your card
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Take it to your store manager and he will hand you one
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LOW. LOW PRICES PLUS GOLD BOND STAMPS AT SAFEWAY!
Busy Baker cookies. Vanilla
and whole wheat. 2-lb. pkg.
Zee Wax Paper
Plastic Wrap
Ajax Cleaner
Soup Mix
Chunk Tuna
Toppings
Italian Dressing
Oh Boy Pizza
Biscuits
Corn Chips
Extra strong
200 ft. ro
Cut-Rite,
100 ft.
for Floors and
wall's. 16-ox.
Wyler's. Potato, Beef Noodle,
Chicken Noodle. 2-oz.
Star-Kist. Great for salads.
No. Vi can
Towne Pride. Butterscotch, Fudge,
Pineapple, Strawberry. 6-oz. jar
Wishbone. The REAL
Italian dressing, 8-oz.
Betty Crocker. Reg
Buttermilk. 8-oz.
Nalley's. Great for TV
munching. Pkg.
COMPLETE YOUR SET!
THE WORLD'S GREAT
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ghuu uuvuryu u isuvyjvyj UUUVMl
p 33c PilSstarif Cake mhi
? 0 0 li
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33
2o Velveefa Cluees
43c
98c bra "KK im
225 ST k Tender USDA Choice
Small center - rib j f j r" C
chops from 'finest i I I J I r
quality "porkers." 1 j y
1 ' 3 c.0Vand ji Itoikiilffl i ' j
Save on fine all-purpose
cane sugar. 10-lb. bag
It
Tapioca pudding or
nstant pudding. Pkg.
Yellow, Banana, White,
ir Applesauce Spice 17-ox.
r- i
uixieia
Rainbow
md
Trout
8 pan -dressed rainbow trout .
or other small fish, fresh
or frozen
Vi cup French dressing
12 thin lemon slices
Paprika
Thaw frozen fish. Clean, wash.
and dry fish. Brush inside and out
with dressing. Cut 6 lemon slices
in half. Place 2 halves in each
body cavity. Place fish In a well-
Si'cascd baking dish, 14 by 9 by 2
incnes. Place a lemon slice on
each fish. BruiJi top of fish with
remaining dressing. Sprinkle with
paprika. Bake in a moderate
oven. 350 degrees F., for 30 to
35 minutes or until fish flakes
easily when tested with a fork.
Serves 6.
4.T
Fresh Tasting
No. 2'2 can
Sir0
with Cheese. Move a treat
tonight. 16-oi.
Kraft cheese food
2-lb. pkg.
CREAM O' THE CROP
Doz.
45c
Pork Ana1 Rice
In Casserole
Pork chops and rice aren't what
you'd call a new combination,
but prepared in this manner you'll
have to admit it's an innovation.
These pork chops bake on toD
of rice puddine accented with
raisins and cinnamon. While the
chops are browning the rice can
be cooking. The remaining ingre
dients are then mixed in and
placed in a baking dish. Arrange
the chops on top, cover and bake.
The milk will be absorbed by
the rice and raisins.
This dish is particularly appro
priate right now for pork and
rice are two of the season's most
plentiful foods. Keep on the look
out for pork "specials," advises
Rcba Staggs, home economist
and meat authority.
PORK CHOP-IUCE PUDDING
CASSEROLE
6 loin or rib pork chops,
cut 1 inch thick
2 tablespoons lard or drip
pings 1 teaspoon salt
', teaspoon pepper
1 cup rice
li cup raisins
3 cups cold water
Vi teaspoon cinnamon
3 to 4 tablespoons sugar
1 teaspoon salt
Hi cups milk
Grease a 12x8-inch baking dish. '
Brown chops in lard or drippings.
Season with 1 teaspoon salt and
pepper. Add rice and raisins to
cold water. Bring to a boil,
3tir, cover tightly and simmer
15 to 18 minutes or until rice is
tender and wafer Is absorbed.
Stir cinnamon, sugar, 1 teaspoon
salt and milk into rice-raisin mix
ture. Pour into baking dish. Place
seasoned chops on rice mixture.
Cover tightly and bake in a
moderate oven (350 degrees F.
30 minutes. Uncover and contin
ue baking 15 minutes. Six serv
ings.
Beef
RIB ROAST
The "King" of oven roasts. Aged for
peak tenderness and flavor.
Ch
Thrr fascinating bonki
about the Miracle and
MvMprip of Mati's Great-
l- . . L. -
$139
per copy
THOUGHTFUL GIFT FOR EASTER
$417
ComplHe 3-volume tt at
11.39 pr copy is only...
lb.
Rib Stocks Chcic bcef- We" 'rimme(1
DdCOfl rmUr t0r 0r Sarewov' sliced
Piece Bologna Random wei9h' 10 96 ,ize
Pork Loin Roast
ess
i cup butter (1 stick)
Vi cups sugar
3 eggs
teaspoon salt
1 teaspoon vanilla extract
1 9-inch unbaked pie shell
Cream butter and sugar until
light and fluffy. Add eggs, one at
a time beating well after each
addition. Add salt and vanilla and
blend. Pour into pie shell and
bake in a 425 degree oven 10 min
utes than reduce heat to 350 de
grees and continue to bake for 30
minutes or until a knife inserted
midway between the center and
rim comes out clean.
lb.
lb.
lb.
Rib portion, lean, flavorful
lb.
79
53 c
39 c
45 c
Prices effective Thursday, March 21 thru
Sunday, March 24 at Safeway in Klamath
Falls. We reserve the right to limit.
COPYRIOHT ll RACfWAY UTORM. INCOHPORATED
LET SNOW'S
ANSWER YOUR
QAME
COUP
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FLAVORIETY
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