3 DIFFERENT MEALS FROM
ONE BEEF RIB ROAST
ROLLED OR
STANDING RIB ROAST
RIB BONES
A 10" standing rib roast offers a variety of different dishes.
Have the meat retailer cut the ribs off short and crack the
bones into short lengths. Put these aside in your freezer for
future use. To gauge cooking time, be sure to ask the weight
of the roast after the short ribs are removed.
STANOING RIB ROAST: Season roast with salt and pepper and
place in shallow baking pan, fat side up. Roast in moderately
stow oven (32 5 'F.J to desired degree.
ROASTING CHART
Minutes Meat Thermometer
per pound Reading
RARE: 11-20 MO'F.
MEOIUM: 22-25 160'F.
WELL DONE: 27-30 170F.
The above guide is for chilled beef, which has been refrig
erated until ft goes into the oven. For e rolled rib roast, add
10-15 minutes per pound In computing roasting time.
HINTS: When using a roast thermometer. Insert bulb in thick
est part of the beef, not resting against bone or fat. Let beef
stand 20 minutes after roasting for easier carving. Cut across
grain toward ribs, freeing slices with tip of knife along bone.
Never any "left-over" problem with roast beef serve slices
cold the next day, or gently and briefly reheated. If there's
not enough to serve as plain roast beef, cut into thin strips and
serve in a brown sauce made with canned consomme, tossing
this with cooked noodles or spooning it over hot cooked rice.
See the back panel for recipes featuring Short Ribs and
Deviled Bones for three complete meals from one roast I
2 DIFFERENT MEALS FROM
A PORTERHOUSE STEAK
NEW YORK STEAK FILET MIGNON
(TOP 01 WIS STtlf STUI (TMKIltlO
Wirh a sharp knife, cut around the T-bone for two kinds of
steak New York and Fitet Mignon. Trim edges and remove
tail portion. Grind the tail portions or use as slew meat for a
third meal.
Buy several steaks at once when taking advantage of low
prices resulting from seasonal supplies. Steaks should be cut
cut I" to 2" thick. Tender steaks will have some fat mixed in
with the lean; this is known as "marbling."
Broiling times will vary depending on the temperature of
the beef when it Is placed on the grill, the thickness of the cut,
and the source of heal.
For rare and medium steaks, broil 3" from heat; well done,
5. Turn only once, seasoning just before turning. Serve on a
hot platter.
STEAK BROIIINO CHART
Thickness of steak Minutes on each side
1 inch 4 I 10
1V inches 10 to 15
3Khe 17 to 22
The times shown above are for thawed, room temperature
steaks thai are placed under a preheated broiler. To keep
steaks from curling while broiling, slash outside fat covering
in several places.
Steaks may also be panbroiled. Preheat heavy skillet and
rub with beef fat or sprinkle bottom of skillet with salt. Brown
beef on both sides. Season. Reduce temperature and finish
cooking. Do not cover or add water. Turn occasionally.
FREEZING TIP: After cutting steaks for freezing, place freezer
wrap between each steak liefore wrapping. Any number of
steaks can then be used without thawing more than required,
frozen end partially thawed steaks may be broiled.
PAGE II HERAI.D AND NEWS. Klamath Falls, Ore. Meoday. March 25, IMS
Km i c5 f': j-j'T
KITCHEN BEAUTY The "Flair" electric range by Frigidaire, it displayed here by
ment will be on display at the Cooking Scfmishings. It and other Frigidaire home equip
front controls, eye-level oven with glass doool. The "flair" features eye-level, out
Vern Owens, owner of Cascade Home Furor, and hand-high cooking top, and others.
21 HOl'R KOAST
rlace a large chuck, cross rib,
or rump roast in open pan with
no seasoning in 165 F oven. This
meal need not be good or clwice.
For best results use meat ther
mometer. Cook to desired done
ness which will t.ike about 24
hours. (If you like rare roast beef
this is a good way to cook it as
the whole roast is rare. This
should be a large roast of at
least eight pounds.) There will
.lie enough juice to make gravy.
I Serve with German potato pan
jcakes w ith sweet sour sauce rath
Jcr than gravy if desired.
r
x
V S
4'' ."C,.v
POLLY PACIFIC
presents . . .
'A Potpourri of Good Ideas
THURSDAY, MARCH 28
at the 3rd Annual Herald and News
COOKING SCHOOL and FOOD FAIR
Be sure to see Polly Pacific (Bev Lyons) and
her idea-packed program at the Herald and
News Food Fair, Thursday at 1:00 P.M.
You'll see demonstrations of new ideas for
preparing fomiliar foods . . . you'll get han
dy tips on ways to make your homemaking
chores easier with the modern electric help
ers .. . you'll go home brimming with a host
of ideas for preparing tasty and exciting
family meals.
Remember it's free to everyone!
Valuable door prizes including handy electric
appliances!
Pacific Power & Light .
You Live Better . . . Electrically!