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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 25, 1963)
!eef Recipes To Feattee Program (Coolinufd (rain Page 2-It ) thick Salt and pepper 1 large onion, sliced . 1 teaspoon mixed herbs (or beef, optional 1 lemon, thinly sliced 1 5-foot length aluminum (oil, doubled in half Combine barbecue sauce and flour: spoon half of mixture in center of doubled foil. Place steak atop; season with salt and pepper: cover meat with onion slices sprinkle with herbs: add remain ing mixture and lemon slices: fold foil over and seal edges se cutely. Place in shallow baking pan, bake in very hot oven, 430 degrees. I'i hours or until mea' is tender. Remove foil and cut steak into pieces. Five to six serv ings. QUICK SAUERBRATEN WITH RAISINS 3 to 4 pounds chuck pot roast 2 tablespoons fat 3 to 4 teaspoons salt 2 medium onions 1 bay leaf I tablespoon brown sugar Vi cup each vinegar and wa ter l4 teaspoon allspice teaspoon cinnamon ' teaspoon cloves '.2 cup raisins Brown roast on all sides in hot fat in a large kettle. Sprinkle with salt. Top with onions and bay leaf. Dissolve sugar in vinegar and water, add spices and pour kiver meat. Cover pan with lid and cook over low heat. 2 hours: add more water if needed. Turn mea' and top with raisins. Cover and continue cooking until meat is tender. 30 to 60 minutes. Thicken liquid with a flour and a water paste, if you like. Six to 10 serv ings. BAItBElTED BEEF RING 2 eggs 'i cup milk 2 tablespoons barbecue sauce 2 teaspoons Worcestershire sauce 1 teaspoon salt 'i teaspoon dry mustard U teaspoon pepper 2 cups cereal flakes Vi pounds ground beef Combine ingredients and mix thoroughly. Press into well- greased ring mold. Bake in 350 degree oven about 45 minutes. Un mold on shallow pan, spread wit.i prepared glaze, bake in 425 de gree oven about 10 minutes long er. Fill center with fluffy mashed potatoes or fresh cooked vegeta bles. GLAZE FOR BEEF RING 1 tablespoon oil t clove garlic i teaspoon salt '.4 teaspoon pepper ' teaspoon oregano 'j cup tomato sauce 2 tablespoons honey Brown garlic clove in . oil, re move, add remaining ingredients and simmer 15 to 20 minutes. OVEN BAKED POT ROAST 1 medium onion, chopped 2 stalks celery, sliced 3 or 4 carrots, thinly sliced 3 or 4 small summer squasii, thinly sliced (if available! 1 l's-ounce can dry cream of mushroom soup mix 1 2'i-ounce can dry cream of potato soup mix 4 to 5 pound boneless chuck pot roast k pint sour cream Flour for thickening Combine vegetables and both cans of soup mix; place half of mixture-in large, greased, casse role with cover; place pot roast o.i vegetables, cover roast with re maining vegetable mixture: pu! lid on casserole and bake in 300 degree oven about 3 hours. Remove meat to hot platter, thicken pan liquids with lour and water mixture and stir in sour cream. GREEN PEPPER STEAK 2 pounds Swiss steak 'i green pepper l cup celery, diced 2 teaspoons salt cup flour Pepper and garlic salt 1 can cream of mushroom soup and ' can water Pound flour into steak either with wooden mullet or edge of saucer; brown steak in 2 or 3-tablespoons fat. (Steaks should be cut into serving size pieces'. Af ter browning, place steaks in pan. cover each piece of steak gener ously w ith salt, pepper, and garlic salt: add the mixed chopped pop er and celery. Put steaks, sea sonings and vegetables in layers, then pour the diluted mushroom soup over, cover either with light fitting lid or aluminum (oil. Bak in 350 degree oven about I'i hours. ITALIAN NOODLES WITH COTTAGE CHEESE SAUCE i cup onions, chopped hi cup celery, chopped 4 cup green pepper, choped 2 tablespoons butter or mar garine 1 pound ground beef l1: teaspoons salt 2 teaspoons Worcestershire sauce 3 cups uncooked noodles 3 cups tomato juice y to lt teaspoon oregano teaspoon sweet basil l'z cups (12 ounce carton cottage cheese lif pint sour cream Cook onion, celery and green pepper in butter or margarine till lender, but not brown. Add meat, brown slightly. Stir in salt, Worces tershire sauce, noodles, herbs, to mato juice and bring to a boil; simmer about 30 minutes or until noodles are tender and mixture has thickened. Pour into serving dish. Stir cottage choese and sour cream together, spoon over noo dles, sprinkle with paprika and 'serve. Eight servings. HERALD AND NEWS. Klamath Falls. Ore. Monday, March 25, 1963 PAGE 3 Attend the Cooking School Tomorrow Watch the Demonstrations . . . It's Fun! Save the Recipes . . . and Head for the Nearest Oregon Food Store to Get What You Need to DO-IT-YOURSELF! iff j9?! $$ jjr' Always... plus.,. LOW, LOW PRICES! v I OREGON FOOD DOOR PRIZE TOMORROW -r- STANDING RIB ROAST CRATER LAKE Sour Cream . 32 c&h 9Q Brown Sugar 2 DAWN FRESH Mushrooms 4-o, 39' FARM FRESH LARGE AA Eggs Doz. 45 Ground Fresh Daily-Pure Ground Beef u 39 U.S.D.A. Good Boneless "f A( Chuck Pot Rst.Lb H U.S.D.A. Good - Full Cut Round Steak Lb. 89 U.S.D.A. Good - All Cuts M ft Chuck Pot Rst.u 4V LARGE GREEN STALKS CELERY 10' MEDIUM YELLOW ONIONS 3 J 5' GARDEN FRESH 1-Lb. ) CARROTS 0Bo9iZ5 LARGE - Fine for Stuffing Gr. Peppers u 25 If You're Not Shopping Here You're Spending Too Much! We Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avalon end Shasta Way CRATER LAKE gCR- SCHILLING'S BLACK , r Pepper J3 AlmriiYXm MCDFoui m m mm mm mm mm mm mm m mm m m m m m mm mm m mi T n - - " i ii ii 'r LEE & PERRIN'S 5-Oz. fC V Worcestershire SV .
