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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 25, 1963)
PACE 1 HERALD AND NEWS, Klamath Falls, Or. Monday, March 25, 1M3 Pi Meat, Fish Poultrif, and Main Dishes Broiled Beef Steaks A Unite Rccie Wine with a clean, djmn doilt Beef .steaks, such mi porterhouse, T-bone, sirloin or club, cut about 1 In. thick Allow aliout )i lb. meal per serving. Set temperature control of range at Broil. Arrange lecf steals on broiler rark. Flare in broiler with top of steak 2 in. from beat source; broil 8 to 10 nn'n. on earli side. (The 6liort cooking lime for rare steaks; the longer cook ing lime for medium-done sleaks.) Meanwhile, for each pound of meat, mix 1 teaspoon tall Vi teaspoon monosodium glutamale teaspoon pepper When steaks are browned on one side, sprinkle Kith one-half of seasoning mixture. Turn and broil second side. Test for doneness by cutting a slit along tlie bone and noting color of meat. Season second side of meat. Nolt: For 2-in. steaks, broil with tops of steaks 3 in. from beat source, allowing 15 to 20 mill, on each side. Broiled Lamb Chops 13 nun.. Follow A Recipe. Substitute slioulder, rib or loin lamb chops for beef steaks. Droil about 5 to 7 min. on ea.-li side. Garnish Willi tomato and water cross. Broiled Ham Slice 20 min. Follow A Recipe. Substitute to 1-in. thick ham slice for beef. Omit seasoning mixture. Broil about 8 to 10 min. on each side. Serve wilh Mustard Sauce, Beef Patties 30 nun, A Ruse froi Set out a larg, heavy eVillet. Comlune and m!x lightly 14 lbs. ground bef VVcup (lattice) fln, dry bread crumbs Va cup grated onion VA teaspoons Worcestershire sauce ml a mixture of ' , VA teaspoons salt Yx teaspoon monosodium glulamote Vj teaspoon pepper Wuuli, quarter, core, pare and shred 2 medium-sixe apples (about IVi cups, shredded) Mix lililly anil thoroughly ith meat. Sh.ire into 6 gallics alxml ? in. thick. Bref Pat lien. Potatoes aittt Rvtl Cabttam ' n Sunshine Cole Slaw A Bat Recipe Prepare, shred or chop line and combine in a deep bowl . Va lb. cabbage (about 3 cups) Vs lb. carrot, (about 'A cups) Ton lightly with V. cup One green pepper silver Add I mixture of and toss until vegetable ire well coated H "P Cooked Salad Dressing I tablespoon lemon ulce I teaspoon celery teed Tlace salad in refrigerator to chill until time to servo. Tack lunch portion into container; cover container tightly. 6 stningt Heat in skillet 1 to 2 tablespoons fat Add patties and brown both sides over medium heat, turning occasionally. Allow 10 to 15 min. for cooking. Drain off any excess fat as it accumulates. 6 servings Fork-Tender Steak 30 min. Follow A Recipe. Omit shredded apple. Add 1 egg, well beaten, with bread crumbs and sea sonings. Place meat mixture on broiler rack and pat into large oval about Hi in. thick. Set temperature control of range at Broil, Place broiler rack in broiler with top of meat 3 in. from source of heat; broil 12 to IS min. When browned on one side) carefully turn and broil 8 to 10 min. on second side. Serve with panbroiled bacon (see Calf's Liver with Bacon) Bacon Wrapped 30 min. Beef Parties Follow recipe for Fork-Tender Steak. Shape meat mixture into 6 patties. Wrap 1 slice bacon around each patty and secure with a wooden pick. Broil, allowing about 10 min. on first side and 8 min. on second side. Apricot Lamb Patties 30 min. Cut 4 slices bacon in K-in. pieces and pan broil (see Calf's Liver with Bacon) until crisp. Meanwhile, follow A Recipe. Omit shredded apple. Substitute ground lamb for ground beef. Add 1 egg, well bcalcn, with bread crumbs and seasonings. Divide mixture' into 6 portions. Stuff 6 large, cooked apricot halves with bacon pieces. Place an apricot half on each meat por tion; gently shape patty around apricot. Cook IS in A Recipe. Garnish lamb patties with sprigs of mint. Baked Ham Slice 30 min. A Rase Recipe Juicy ami lender good-triih-fruit flavor. Tlaee in an llJs'xT.'ikl.'s'.in. baking dish 1 smoked ham slice, cut about J4 In. thick Allow ?j to .' j lb. meat per serving. Insert into bam slice at 1-in. intervals Whole cloves Sprinkle over ham a mixture of 2 tablespoons brown sugar 2 tablespoons fine, dry bread crumbs 1 teaspoon grated orange peel Vi teaspoon dry mustard Rinse and cut into ' i-in. slices 1 orange Arrnnpc slices on ham over sugar mixture. Caniish w ith Maraschino cherries, cut in ring. Carefully pour over top of ham slice A cup orange uice Bake at 300"F about 20 min. Remove clove from ham slice before serving. Stuffed Tomato Shells A Base Recipe For Tomato Shells Rinse and cut slice from top of 6 firm tomatoes Scoop out center of tomatoes with t spoon. Invert and set aside to drain. For Filling Blend together M cup (V4 lb.) dry cottage cheese V4 cup chopped cucumber Vi cup chopped celery 3 tablespoon chopped green pepper 1 tablespoon minced enlon 1 tablespoon Mayonnaise H teaspoon .alt Vfc tee.peen monosodium glutamate Few grain, pepper Spoon filling Into tomato (hell.. Place Into container and cover tightly. Place into re frigerator and chill until time to pack lunch. 6 Kningt ft . f m .-.IS v BEEF BOOTH Klamath County Cow Belles will again have a display of beef products. They will have available cookbooks and beef recipes and beef candy. Here, Mrs. Rodney (Janal Wright takes a turn at manning the display. Good Beef Recipes KANSAS SWISS STEAK Mix together: 1 tablespoon dry mustard '.a cup flour Pound above mixture into a Hi pound (1 inch thick) piece of top round steak. Season with salt and pepper and brown on both sides in hot fat. - Place in a small roaster, and pour over the following mixture: 1 cup sliced onions 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1 carrot, diced Vi cups canned tomatoes Cover and bake in slow oven 325 F about H4 hours. Serves 6. P Dj COOKING SCHOOL COUPON GOOD TUESDAY, MARCH 26th FOUR FISHERMEN g FISH STICKS In n Reg. 69c 14-Oz. Pkg. S 0 LIMIT 2-Pkgs. Limit one coupon per family. Attend the cooking school and visit Big-Y for the best food values in town. This coupon good only at BIG-Y tomorrow, March 26th. Re member, all our grocery specials from last Thursday's ad ore good through Wed. 4710 Q South n I 6th rikn. Heat' cooker nnd add Brown stc.tk. on, all, sjJc,s, ;q .'n'.L.; i i " it reel r'r'-i"'" fWrywr s3
