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
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