Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 25, 1963)
RECIPES HERALD AND NEWS, Klamath Falls, Ore. Momlav, March 2i, 193 PAGE 13 CHUCK OVEN ROAST Rub salt, pepper, green onion (lakes aid other desired sea sonings into the roast. Place beef on a roasting rack in a pre heated oven (350"F.). Allow 25 to 30 minutes per pound roasting time. Drippings may be used to make brown gravy. POT ROAST SQUARES 2 to 3 lbs. beef chuck roast Salt Pepper V2 c. water 12 c. tomato juice V t. powdered ginger Generous dash Tabasco sauce 'a bay leaf 1 T. fresh lemon juice ) T. cornstarch V e. finely chopped raw onion 1 T. cold water 1 t. mustard ' Vj c. commercial sour cream Cut beef ihto squares for serving, trim off excess fat end bone; sprinkle meat with salt and pepper. (Keep trimmings for soup stock.) Brown slowly on all sides in a little heated fat. Combine water, tomato juice, onion, mustard, ginger. Tabasco sauce, bay leaf, and lemon juice, and pour over meat. Cover closely, and bake in slow oven (300'F.) about 2'2 hours, or until beef is fork tender. Skim off any fat. Combine cornstarch and water, stir into liquid on meat, and cook until thickened. Stir in sour cream and heat, but do not boil. Serve at once. Makes 5. to 6 servings. RANCH-STYLE BEEF STEW 3 pounds boneless beef chuck, cut into 2" cubes 2 T. fat 2 large onions, sliced 2 garlic cloves, minced 1 c. chopped celery Va c. chopped parsley 2V2 c. canned tomatoes 1 bay leaf, crumbled V2 t. thyme 1 c. peas 12 small carrots 12 small onions 6 potatoes, quartered '2 c. flour 1 T. salt Freshly ground pepper Melt fat in saucepan and brown beef. Add sliced onions, garlic, celery, parsley, tomatoes, bay leaf, thyme, salt, pepper, and 2Va c. water. Bring to a boil, reduce heat, cover and sim mer for 2 hours. Add remaining vegetables and simmer one hour. Blend flour with c. cold water and stir into stew. Simmer for 5 minutes. Serves 6.' SOUP STOCK Place bones in large pot and cover with cold water. Season with herbs to taste, cover and simmer until meat falls off the bones. Store in plastic containers in freezer for use in gravies, stews and soup. RECIPES BAKED SHORT RIBS 3 lbs. beef short ribs 2 t. salt 1 c. tomato juice 14 c. chopped canned green chili 1 (B-ounce)can whole onions (or, 6-8 small boiling onions) 1 t. cornstarch ) T. cold water Trim excess fat from short ribs. Rub heated skillet with a bit of the fat, then brown short ribs on all sides in skillet. Sprinkle with salt, add tomato juice and green chili, cover and bake in moderate oven (350F.) about two hours, or until meat is tender. Add drained onions and heat. If raw onions are used, edd peeled onions to meat about 1 hour before ribs are done. Stir in cornstarch mixed with cold water, and cook end stir until mixture boils and is clear and slightly thickened. Serves 6. BARBECUED SHORT RIBS 2 cloves crushed garlic 1 crushed bay leaf 1 t. sage 4 lbs. lean short ribs 1 c. olive oil 1 c. pineapple juice 1 T. minced parsley If you plan to barbecue short ribs, tell your retailer not to crack them, leaving the bones their full 3" length. Rub ribs with salt and pepper. Place in a bowl and cover with marinade made of olive oil, pineapple juice, parsley,, garlic, bay leaf and sage, for 24 hours. Remove ribs from marinade and drain 3 to 4 minutes before placing on grill over hot coals. Cook slowly and turn fre quently, basting often with marinade. Serves 4 or 5. DEVILED BONES 3 meaty ribs from roast beef Vi t. Worcestershire sauce Seasoned salt Vi c. fine soft breed crumbs J T. prepared mustard 2 T. melted butter Cut meaty ribs from standing rib roast, and sprinkle with seasoned salt. Mix mustard and Worcestershire sauce and spread lightly over ribs. Toss crumbs with butter. Pat crumbs into mustard, and place ribs in shallow baking pan. Bake in moderate oven (350'F.) 15 to 20 minutes, until thoroughly . heated end lightly browned. Makes 2 or 3 servings. BREAKFAST STEAKS Preheat a heavy skillet and sprinkle salt in the bottom of the pan. Do not use fat. Place the 1" thick steaks in skillet and brown on both sides. Do not cover pan. Season steaks before serving. Allow about 6 minutes on each side for rare, 8 min utes for medium, and 1 0 for well done. HENLEY RAZORBACKS The first meeting of the Henley Raiorbacks was held at Mr. and Mrs. Donald Manning's home on Jan. 11, 19G3, at 7:30 p.m. The meeting was called to order by Donald Manning Jr. Pledges were led by Bernice Stahl. We then elected officers. They are as fol lows: Don Manning Jr., presi dent; Jerry Woody, vice president: Terry Stahl, secretary: Sherri Manning, news reporter; Bernice Stahl, treasurer; Maryanne Bosh- uiren, pledge leader; Rebecca Manning, sergeant-at-arms; and recreation leader, Charlotte Stahl We have all but one of the members from last year, Larry Slahl has gone into the service We have four new members, Jolin Kurber, Linda Petrick, Garrett Boshuizen, and Tom Hargrove. We have 15 members this year. We decided to collect $2 for dues, the relreshnients were served by Mrs. Manning. The GERMAN POTATO PANCAKES 3 to 4 cups grated potato 2 egg yolks 1 cup flour 1 teaspoon baking powder 1 onion grated Mix well and fold in stiffly beat en egg whites, and fry in pan of deep fat. Sauce 1 cup raisins, 1 cup vinegar, 2 cups water, 3 cups sugar. Boil and add thicken ing made of flour and water to dFsiplbjtkpe&s. , , . SARD-AVOCADO SANDWICH AUprnale lenethwise slices of faijfnrnia avocado with sardines !on bread lightly spread with mus ttard. Sprinkle with a little lemon 'juice and run under the broiler a minute or two lor an open iaceo sandwich. Klamath 4-H Clubs Meet second meeting of the Henley Ra-i zorbacks will be held at Mike Hurst's home on Jan. 25 at 7:30 p.m. Sherri Manning, News Reporter. MALIN BEEF CLL'B The first meeting of the Malin Beef Club was held in December in the Malin Community Hall. We elected officers for this year and they are as Icllows: Tom Tofell, president; Jill Johnson, vice president; Betty Pope, sec retary; Riley Wilson, recreation leader; Dan Tofell, sergeant-alarms: Leith Johnson, treasurer; and Diana Lyon, news reporter. We discussed some of our ac tivities for the year. Our second meeting was held Jan. 9 at the Community Hall. We initiated Patty Byrnes and Scott Conroy. We rlso set our goals for the year. Diana Lyon. Always A Butcher To Serve YOU! Market Bosket Sells only Klamath Basin Good & Choice Beef! Market Basket 9th t Pine So. 6th & Shoito SHOP TILL MIDNITE At Store No. 2 There are now over nineteen million dairy cows in the United State, or about one cow for each nine niericaivs, i. In Each Cooking School "Tote Bag" Tuesday, Wednesday, Thursday . . . $1.00 GIFT COUPON Good an a Load of Drapes At Our Norge Laundry & Cleaning Village L &t & Look What We Offer. . 10 New Norge Top-Loading Washers wi,h s fuh Rinse cvc,ci 4 New Norge 50-lb. Dryers With Variable Heats. Fast! Fost! Fast! 1 Gigantic New Norge Family YaSher Ho,ds 25lbs For Reo' Economy 8 Norge Dry-Cleaning Machines With Extra Gallons of Fluid for Cleaner Clothes Always an Attendant Night or Doy! Finishing Service For Shirts And Other Laundry Leave Them With Attendant! Plcosont Waiting Rooms Free Hoir Dryer come in with your . curlers on. Free TV - ond magozines Coffee, coke, candy, cigorettes ovoiloble Leisurely shopping in Kerns' mony deportments AND EVERYDAY 8:00 to 10:00 J. W. KERNS LAUNDRY AND CLEANING 734 So. 6th Ph. TU 4-4197 23
