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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 25, 1963)
IBee mkery Expert- Bird Asuuuml fcooking SAml PAGE 2 HERALD AND NEWS, Klamath Falls, Ore. Monday, March 33, 3 r I ; v V: BEEF EXPERT Helens Kralowec, home economics ex pert with the Oregon Beef Council and the Klamath County Cow Belles, with an impressive background in her field, will demonstrate unusual ways -to prepare beef recipes at the Herald and News Cooking School Tues day, March 26. Mrs. Kralowec was on the Mary Cullen's Cottage Home Economics staff for I I years and prior to that time, held a similar staff position with the Seattle Times. She will kick off the Third Annual Herald and News Cooking School at the fairgrounds Tuesday. Doors open at 12 noon. There will be door prizes and awards. There is no charge for admission. Good Beef Recipes Recipes to be demonstrated by llelcne Kralowec Tuesday, March 20. STl'KFKD BEEF LOG 2 pounds ground beef i cup quick cooking oats a cup finely chopped onion. if desired '. cup milk 1 Cf:g, beaten 2 teaspoons salt ' teaspoon pepper Combine ingredients in order given. Mix thoroughly. Shape into rectangle about 10s 16 inches on aluminum foil. Spread Sausage Stuffing evenly over meal. Roil as fur a jelly roll and place seam side down on rack in open roasting pan. Bake in a moder ate oven (300 degrees) 1 hour lj minutes. Eight servings. SAUSAGE STIFFING ' pound fresh pork sausage 1 medium potato, grated " cup grated onion I egg, beaten 1 cup soft bread crumbs ' teaspoon salt Combine ingredients and mix well. Use in Stuffed Beef Log recipe. GOURMET BEEF BIRDS 13 cup flour 2 teaspoons salt teaspoon pepper 2 pounds top round steak, ' inch thick l'i cups bread crumbs ' cup raisins l cup celery, finely chopped 1 cup apple, chopped 2 teaspoons prepared mus tard teaspoon sage 1 cup apple juice 3 tablespoons fat or salad oil l'i teaspoons) and p e p p e i . Pound seasoned' flour into steak. Cut steak into 6 portions. Mix together crumbs, raisins, celery. apple, mustard, sage, remaining salt ' teaspoon) and 1 table spoon of the apple juice. Place about 1-3 cup apple mixture on each piece of steak. Roll like a jelly roll and fasten with wooden picks or skewers. Brown meat slowly in hot fat or oil. Pour off drippings. Add rest of apple juice Cover lightly and cook slowly for l'i hours, or until meat is tender. Thicken cooking liquid for gravy, if desired. BEEF STROGANOFF l'i pounds lean beef 1 teaspoon paprika 3 tablespoons butter or mar garine 'i pound fresh or 1 cup canned mushrooms, sliced 1 tablespoon flour 1 cup sour cream Salt to taste Cut beef across grain of meat. in very thin strips. Melt butter or margarine in fry pan or kettle, add meat and brown very light ly. Cover pan and let meat cook very slowly for 15 minutes if fil lets; 30 to 40 minutes if round steak. Add sliced mushrooms an 1 cook slowly 10 minutes longer. Blend flour into cream and add to meat; cook slowly until mix ture is thickened, stirring con stantly. Season to taste with salt and serve immediately with fluf fy rice. SWISS STEAK L FOIL 1 dip thick barbecue sauce or chili sauce 13 cup flour 2 pounds round steak, 1-inch UillHIMlISlaiMMaU the magnificent Mill l l m TM T.I T.WlYHCTIl I 111 UVi '""1 -fa r r aiithnri7oH NNUAL SALE A ...on this Stereo High Fidelity FMAM and Stereo FM SALE MUST ' , . end april 6th Radio-Phonograph YOU'RE SURROUNDED BY BEAU TIFUL MUSIC-JUST AS IN A CONCERT HALL! Magnificent fea . tures include: 30-watls undistorted music power, two 15" bass woofers, two 1000 cycle exponential treble horns, plus the fabulous Micromatic .Player that lets your records last for a lifetime. Gold Seal Warranty guarantees service and parts for 1 year. The Traditional, 3 ST661 in cherry, natural or French walnut. SAVE $100 ' (aa. NOW ONLY $395 Other Magnavox Stereo Connsoles now priced from only $149 50 ill ; flMfp - II L. 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