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
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