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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 25, 1963)
Chip Steaks Are Big Hit Willison's Chip Steaks are made from the better cuts of lean fresh beef. Top and Bottom Round Chuck, Tenderloin, and New York Strips, sliced thin to make them tender. It takes a number of slices to make one steak. The gristle, bone, and fat have been removed, and just enough fat put back in to give flavor. (All meat must have some fat or it would be practically tasteless.) Each steak is packed with a special paper on both sides. These pa pers protect each steak, and pre vent them from sticking together You can open the package, re move one, two, or as many steaks as you want, leaving the rest of the steaks in the package frozen. Willison's Chip Steaks should be cooked in the special papers in which they are packed. You need not thaw the steak. Place the frozen steak, paper and all, in your frying pan or on the grill just as it comes from the pack age. Use medium heat, preferably from 350 degrees to 380 degrees. This heat will not burn the pa per and lets the steak broil in its own natural juices. This will assure you of having a tender juicy steak, low in calories yet full of energy, because they are all protein, when top paper be comes moist and meat shows signs of losing its redness, turn steak over, paper and all. Just a few seconds on second side and the steak is done. Then salt and pepper to taste. Each Willison's Chip Steak has approximately 40 calories, which is less than the calories in half a slice of ordinary bread. If yu cook the steak without the spe cial papers, most of the natural juices vanish into thin air in the form of steam, leaving the steak dry and tasteless. Willison's Chip Steaks are all beef, and are not seasoned. You must add your own salt and pepper after you have cooked the steak. Willison's " Chip Steaks will be displayed at the Cooking School. Recipes For Beef Dishes POT ROAST WITH CORN MEAL DUMPLING 2 pounds roast (chuck or arm blade) 2 tablespoons salt V4 teaspoon pepper 1 cup tomatoes ',4 cup water 2 cloves garlic, minced 2 tablespoons brown sugar Vi teaspoon paprika 1 teaspoon prepared mus tard Vi cup catsup Vi cup lemon juice Vi cup vinegar 1 tablespoon Worcestershire sauce Flour meat and brown. Add to matoes, water and garlic and simmer for 2 hours. Top with onion slices. Combine brown su gar, paprika, mustard, catsup, lemon juice, vinegar, Worcester shire sauce and pour over meat. Cover and cook until tender. Re move meat before cooking dump lings. BRAISED BEEF RIBS WITH BROWNED RICE Have beef cut into serving size pieces. Roll in flour and brown in hot fat in a heavy utensil. Add 1 tablespoon soy sauce and one cud water. Cook 2 hours or until very tender. Remove from pan and -add 1 cup cooked rice, 1 teaspoon salt and 1 cup water. Cook as you did the meat, stirring occasion ally and adding only enough wa ter to keep it from burning. Cook about 30 minutes. . Serve with green salad, orange sherbcrt and cookies. FLANK ROLL Take flank of beef, cut into strips 10 or 12 inches wide, also that long. Sprinkle with salt, pepper, cinnamon and whole clove?. P?!! and tie and sew securely, put in brine to float an egg. Leave about three weeks. To use: Boil until tender. When cold, slice thinly. HERALD AND NEWS, Klamath Falls, Ore. Monday, Mank 25, 1S6S PACS ate it from me... ES WDCu mm v. VISIT THE DAIRY BAR At the Third Annual Cooking School & Food Fair Fairgrounds Tuesday, Wednesday, Thursday Milk is acceptable to almost everyone from the new born infant to the oldest among us! Milk has no strong flavor that must be "learned." Milk is the perfect com plement to every meal or snock. Serve Milk with Every Meall Put the Milk Pitcher on the Toble! ft An Organization of Klamath Basin Dairymen who work oround the clock in order to bring you the finest. freshest milk possible.
