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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 25, 1963)
Juicy Steak Sandwiches Are Economical! One thick juicy beef steak can be stretched to serve a crowd hen you serve it in hot steak sandwiches. And what wonderful, sandwiches these are thcyre almost a meal in themselves! You start with split, buttery toasted French rolls. On one half! goes thick, tangy sour cream and' some sliced green onions On Mm other half, juicy flavorful sir loin steak, broiled medium rare and cut into thin slices. This fine flavored beef needs no seasoning' but a light sprinkling of salt. Real- ,ly delicious! When youre following the recipe lor "flow To Stretch A Steak." you'll get about 4 servings per pound of steak. Use a tender bone less cut of beef for easy carving Sirloin steak is a good choice. If you enjoy cooking outdoors, broil the sleak on a barbecue grill. Split the rolls and toast them over the coals, too. Then butter them while they're hot. There's no need, though, to lim it serving this sandwich to bar becuing season. You might serve it for a late-evening party snack instead of the inevitable cold baked ham and potato salad. A green salad goes well with this sandwich. Serve hot coffee, too. and some homemade apple pie or apple cake. HOW TO STRETCH A STEAK 1 2'i inchl thick Sirloin steak i2 to 2'i lbs.) 8 French rolls Good Beef Recipes Vt pound soft butter Salt '2 pint commercial sour cream Thinly sliced green onions Broil steak about 6 inches from flame, turning once. For a me dium-rare steak, cook about 10 minutes on each side. While steak is cooking, split rolls. To make them easier to eat, slice rolls part way through at 'i inch intervals and flatten. Spread with butkr and arrange on baking sheet. When steak is done, transfer. In cutting board. Toast rolls under broiler. While rolls toast, cut steak into thin slices. Arranf steak slices on half of rolls; sprin kle lightly with salt. Spread oth er half of rolls, with sour cream and sprinkle lightly with green on ions. Put together sandwich style. iviaKes 8 sanciwicnes. ROAST BKKF BAKIiECLE Select a rump or rolled rib roast. 58 pounds, without excess (at. Bind roast with string cord and balance on spit, making sure prongs are well embedded in the meat; brush the meal nonnim.iJ ly with barbecue sauce. Begin turning spit; turn constantly, be fore charcoal fire, basting ' fre iiienlly with barbecue sauce. Conk ing time, 20 minutes per pound ir rare, ib-ZH minutes for med ium doneness. BARRECl'K SAl'CE 1 cup catsup 2 tablespoons vinegar 2 tablespoons Worcestershire sauce ' teaspoon Tabasco sauce 'i cup chopped onion 1 teaspoon dry mustard 'i teaspoon salt 1 cup water Prepare this in kitchen just be fore you're ready to barbecue. Keep warm until ready to use. Mix ingredients in saucepan. Allow to come to a boil, then reduce heat and simmer 10 min utes without cover. If sauce be comes thick enough to slick to the spoon, add water. Suitable for use with practically any meat. I'AI'RIKA BEEF 2 pounds round steak 'cut 'i inch thick I 2 tablesoous, fat 1 teaspoon salt ' teaspoon paprika 1 clove garlic, peeled 1 cup water 2 tablespoons Worcestershire sauce "4 cup sour cream 1 teaspoon paprika 2 tablespoons flour Melt the fat in a henw Rub the meat with sail .mH n.-.i, rika. Brown the garlic in the hoi fat. Remove the earlie. -iHH H.n meat, and brown it well. Add wa ter and Worcestershire sauce. Cover and cook slnwlv .-ihni 1 hours. Add sour cream and pap jiika. Continue to cook slowly 15 jminules. Remove steak to a hot plotter. Thicken the hrnlh uiih the flour mixed with '2 cup cold ,waier. aur and boil 5 minutes. Serve the craw over llio meat LServcs six. , PAGE 4 BUDGET SAVER Y -i ..... . . 7T 'ymm ----- ... . "". "icy sreaic ana still not break the budqet when you follow th,S recipe for "How To Slretch A Steak!" The steak is sliced thin h. CI I J V nCn r"1 Wlth. sour cream and 9reen onion to make the best steak sandwiches you've ever tasted. HERALD AND NEWS, Klamath Fulls, Ore. Monday, March 25, 19C3 5 Parfy Snacks. Gourmet Foods. Fun Treais. Exciting Specialties . . . They all taste better with SEVEN-UP Learn All About it at THE COOKING SCHOOL SEVEN-UP BOTTLING CO. Kfamofh Folfs sens oar -ccj
