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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 25, 1963)
Cow Belles Take Active Part In H&N School By MRS. TED HYDE Here are a couple of variations on our last week's tlieme pot roast: PARTY POT RttST 8 l Srrvings 1 blade pot roast (about 5 lbs.) 2 teaspoon salt V teasKon pepper 1 garlic clove 3 tablespoons at or salad oil cup water 1 can condensed tomato soup "4 cup ketchup 1 tablespoon Worcestershire sauce I large onion 3 tablespoons browp sugar 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 ingre deints: spread over meat. Cover and cook 1 hour longer, or until meat is tender. Thicken gravy if desired. i Suggested menu: Serve buttered noodles and zucchini squash. Fori dessert, orange chiffon cake. i (Prom Roundup of Beef Cookerv) HERB POT ROAST (6 servings) 1 arm-bone roast I about 4 11)5' 1 garlic clove 2 tablespoons olive or salad oil ' cup green onions, chopped 2 tablespoons wine vinegar 2 tablespoons salt t teaspoon oregano U teaspoon powdered ginger (optional i 's cup chili sauce I beef bouillon cube 4 cup hot water Brown meat and garlic in hot oil. Remove garlic. Add chopped onions, vinegar, salt, oregano. gin ger and chili sauce. Dissolve bouil lon cube in hot water and pour over all. Bring to boiling point, then reduce heat and simmer until meat is very tender, or 2 Ms to 3 hours. we'll bring you si along that line. Our family likes to build their j own dagwoods around cold sliced jbeef. 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 sandwich es with gravy. Those are the quick and easy ways with left overs. Here's another: BEEF HASH Servings) 2 cups cold roast beef. chopped 2 cups boiled potatoes, eltopped 2 cups leftover or canned beef gravy Salt and pepper Combine all gredicnts in heavy skillet; heat. Stir occasionally to1 recipes. keep mixture from sticking. Serve hot. 1 like to add a touch of herbs such as oregano. sweet bas-; il or bouquet garni or beef. JIFFY STEW fi Servings! 1 No. 303 can (1 lb.) carrots and peas (unchained1 No. 303 can 1 lb.) small white onions lundrained1 2 cups cooked bee(. cubed 1 cup leftover or c:inned gra- moderate oven (3."0 degrees' tor 30 minutes. Suggested menu: Just add a 'green salad. For dessert, pine i apple upside-down cake. my latest discovery anu current 1-3 cup coffee 1 cup biscuit mix Drain carrots andpeas and on ions: save liquid. Put vegetables and beef in casserole. Combine vegetable liquid, gravy and cof fee: pour inlo casserole. Make biscuit dough according lo direc tions on package. Cut out small biscuits: use as topping. Bake in hot oven 1450 degrees' for 20 minutes. From Roundup of Beef Cook ery comes the following: LEFTOVER TREAT V i cups cooked beef, diced I tablespoon onion, minced 1 tablespoon green pepper, minced I 1 tablespoon fat or salad oilUVorite I cup leftover or canned beef; BARllECl'E gravy ; 1 teasHon salt ; Pepper '4 teaspoon chili powder I tabtesNion chili sauce l'-j 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 slightly browned. Add gravy, salt, pep per.' 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. Sprin kle with corn flakes. Bake in a HASH l cup chopped onion 2-3 cup chopped green pepter I'? tablespoons shortening Saule in dutch oven until gold- n brown. Add: 2 cups cooked beef, chopped I'3 cups chopped cooked pota toes 3 cup water 3 tablespoons catsup 3 tablespoons chili sauce 1 tablesxon Worcestershire sauce b teasou chopped garlic 1 teaspoun salt 'i teasKon chili powder Combine well and bake at 400 degrees for 70 minutes, uncovered. HERALD AND NEWS, Klamath Falls, Ore. Monday. March 25, l3 PAGE 7 This week the Cow Belles are busy making plans for their part in tlie Herald and News annual cooking school March 26, 27 and 29 at the fairgrounds. Cow Belle Beef Day will be Tuesday. March 20, and Holene 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. Don't forget abut entering a 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 has been help ing your group. Entry blanks may le obtained from Mrs. Dayton Hyde, 1420 Pacific Terrace, or Mrs. Joe Smith, 5907 Alva Ave., Klamath Falls. Part of a good pot roast should be the leftovers, so this week Friendliest - Stores In Town! Market Basket td A nh So. rtl Sfcotte Afevv-FRIGIDAIRE Jdfah, Most Glamorous Ranges ever They look built-in, but aren't! See Flair by 1 Ffctjl j""' ty : i Not fust 1, but 2 Revolution ary new See-Level ovens with exclusive, Glide-Up Dooo demonstrated at the COOKING SCHOOL Tuesday, Wednesday, Thursday -'Mar. 26, 27, 28 40" Model RCDB 640 i3 CeITTslirH P.I.WI'.f.l II I'll HJM.M.Tn The new Flair models glorify ANY kitchen with built-in glam our. And just slide a Flair (cabinet and all) into the place of your present range. No carpentering. There's no tearing up your kitchen. Incredible? It's true! Fully Automatic FRIGIDAIRE ELECTRIC RANGE in color! 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