Herald and news. (Klamath Falls, Or.) 1942-current, April 18, 1963, Image 18

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Herald and news., April 18, 1963, Page 18, Image 18

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Newspaper Page TextPAGE 6-B ' Thursday, April 18, 1963 HERALD AND NEWS, Klamath Fall, Ore. 3 DIFFERENT MEALS FROM ONE CUT OF BEEF CHUCK BEEF STEW (J OVEN OR POT ROAST BONE FOR SOUP OR STOCK 3 BREAKFAST STEAKS With a little meat culling at hema, cut your budget and plan interesting, delicious menus around a blade chuck roast. Select a high quality roast 3" thick (about 7 lbs.) Note the cartledge at the tip and of the feather bones. If it appears while, you can be assured this cut came from a young animal. This point is marked by an asterisk on the chart above. CUTTING INSTRUCTIONS: (I) With a sharp knife, cut away one section of lean beef simply by following the blade bone Trim fat from edges and cut into three I " thick breakfast steaks across the grain. (2) Remove the blade (or 7-bone) from roast. Don't trim too close to the bone, as this meat will provide rich beef stock. (3) Remove large end of roast as shown on the chart, in cluding feather bones (about 3") leaving remainder of bones as a frame for roast. These bones will add flavor to roast and hold the moisture while cooking. (a) Cut small end of roast and other trimmings into chunks for beef stew meat. A 7 lb.' blade chuck roast will provide approximately! 1 lb. Breakfast Steaks 3 lbs. Oven or Pot Roast 1 Vales. Beef Slew Meat 1 Va lbs. Bone and Trimmings far Beef Stock See Recipes on back panel. FREEZING TIP: Separate the pieces of stew meat and place on a tray; quick freeze. Pour the chunks into a plastic bag and seal. The slew meat pieces will not slick together and can be used from the bag as needed. Q H i TO II"" ' ft flfJE I S f fTa,MfH m i nan n s 1 : ' &LzL , y& y NUTTY FLAVOR Wheat Germ homemade bread is rich in nutrition, easy to make, delightful to taste. Quick And Easy Homemade Breed Hungry for good homemade bread? If you are and who Isn't? bake up a loaf or two of this wheat germ quick-and-easy. can't fail bread. You don't have to knead it, nor do you have to both er with double or triple risings. Like all bailer breads, our wheat germ-fortified loaf docs not have the fine texture of kneaded bread, but slices cleanly, and it does not crumble when spread with butter. Wheat germ, as ynu know, nutrifics the bread with generous amounts of the B vita mins, protein, iron, vitamin E and even iodine. Nutrition, of course, Is import ant, but you'll make this bread over and over again because of its delightful nut-like, toasty taste. The reoiie can be cut in halt for a single loaf, but you'd belter make two. You can freeze a loaf for fu 'hire eating (if it isn't devoured before you have time tn freezer- wrap it.) and the bread makes grand toast. WIIKAT (iKRM flOMKMADE ItRK.M) l'i cups boiling water tablespoons soil shorten- ening 'i cup honey I tablespoon .vill 2 pkgs. active dry yeast la cup warm waler (105-115 degrees) . 2 eggs 1 cup wheat germ 5'j cups all purpose-flour Combine boiling water, short ening, honey and sail: stir until shortening melts. Cool to luke warm. Dissolve yeast in warm water. Add yeast, eggs, wheat germ and half (he flour to luke warm mixlure. Beat 2 minutes on medium speed with electric mixer, or .100 vigorous strokes wilh a spoon. Blend in remaining flour with a spoon. Hough will he sticky. Spread dough evenly in 2 well-greased loaf pans. xox inches. Smooth lops hv (lourini! hand and palling into shane. l-et rise in warm place until I inch from top of pans. Bake at .175 degrees for 4." lo 5ft minutes or until loaf sounds hollow when tapped. Crust will lie dark brown Remove from pans al once; cool on racks. Brush lops wilh molted butter or margarine. Cool before culling. Makes 2 loaves. BOB'S Self-Service Laundry 1711 Main TU 4-V334 Da it Youn.lf er Wa ll De It far Yen! Wash-Dry Dry Clean We Give S1H Greae Stamps PBtfST if. you'll be PROUDER of your CHOWDER! M PIT AMP 8 pi - A a e si (JSTAMP1I GNIIN l'. HTAMPtui . M CiRBBImI; ST AM fBJf- OnBEN: M HTAMPSl IB t1 urn ORB BIN 1 hi mi Ml w in II,., , II., HURRY!! Complete Your Cards $120,000 Cash Give-Away ENDS APRIL 27th MIX 'EM OR MATCH 'EM! Applesauce TST 651.00 Cherries io303Gem.-.RTP 551.00 Kadota Figs 651.00 Fruit Cocktail EST. 551.00 Fruit Cocktail 'SirSo. 651.00 Grapefruit ST;, 451.00 Mandarin 0T.e3'o3De,Mon:e.451.00 Peaches cHi. n0.2 551.00 Peaches NDoc.r 35 .89 Peaches r,303 ...551.00 Pineapple Crushed. No. 2 351.00 Pineapple .551.00 Asparagus NDr3Doap 451.00 Asparagus Kl"&sr."- 351.00 Baked Beans iS 651.00 Pork & Beans NDr2V, .... 551.00 Kidney Beans Hr 851.00 Chili Con Carne Ne;byi co 451.00 Green Beans 851.00 Wax Beans WN"! Itf: 651.00 Green Limas n""" 651.00 Pickled Beets IVMf 751.00 taBvfif: 851.00 Corn DNo.M30oTGolden 551.00 Hominy 5r3ooWhi,e..or.Go,de.n 951.00 Blackeye Peas "no 300.. 851.00 New Potatoes S 1151.00 Yams HNr3o3 551.00 Spinach Xr 651.00 Spinach M 751.00 Tomatoes nuo9 S3oy3 751.00 Tomatoes "Z 551.00 Stewed Tomatoes 551.00 Tomatoes EST. 551.00 Peas & Carrots DIT. 451.00 Peas EST. 551.00 Seasoned Peas 551.00 Peas Ncootta39o3 851.00 Spinach 651.00 Catsup D,ci.r" 651.00 Catsup o'-or:' 451.00 Tomato Sauce on,e :. 1151.00 Tomato Sauce KJoo"!." . 651.00 mm Orange Juice 25' - 49 MCP LEMONADE 23' Sno Peak Vegetables ,.c,.. 1QC Sno Peak Strawberries -19' FRUIT PIES a? 3i$1 FISH STICKS 27 -49( Let us plan your beautifully decorated WEDDING CAKE Asstd. Dinner Rolls Reg. 49c Doz. 39 Oatmeal Bread NEW at Our Bakery OOC loof Reg. 35c Li Old Fashioned Cake Donuts Reg. 55c Doz. 49 Boston Cream Pies Choice of STRAWBERRY, CHERRY, PINEAPPLE Reg. 89c - Ea. ALUMINUM Bargains in Pie Plates, Measuring . Cups, Measuring Spoons, Graters, Funnels, Salt & Peppers, and many, many other uten sils. Values to 39c. 19 PLASTIC Bargains in Ice Cube Troys, Glasses, Dust Pans, Butter Dishes and Refrigerator Containers. Values to 39c. 2i29 TOASTERS by Miss Winsred, 6 only 7.95 Automatic COFFEE MAKERS West Bend Copper Only 9.98 Comet SAUCE PANS, 1 Qt Reg. 89c only 59 Kitchen Mate 3-Pc. DRAIN TRAY, DISH DRAINER and SILVERWARE CADDY, Reg. 3.49 2. New shipments of Plastic Flowers, Ceramics and Plants are arriving daily in our "Garden & Gift Shop" at Shasta Way and Avalon. Golden Bamboo 5 for $2.89 ctmpiri it $4.00 Gracefully elegant js a plant or hedfe! Golden R'een leaves form a delicate pattern, strongly Orien tal in feeling. Plant in garden or in tub or try a living Bamboo Fence. Shasta Way & Avalon Bubble Bath "Tubby Time" Reg. Size 59" Salad Dressing cr 39 L PEANUT BUTTER JIF 18-oz. FREE: 14 Marbles Each Jar Hey Kids! Guess the num ber of marbles in the bags on display. The nearest guess wins! Bartlett Beaver Creek i: EARS $1100 P No. 2V2 ' Tins White Spray Chunk TU No. V, $fj 00 i ins Del Monte Chunk TUNA No. Vi $H 00 Tins ARGO Tomato Sauce WE CONSIDEI THIS TO E ONE Of THE 7 HOTICULTUAl Wonders of the Worldll If You're Not Shopping Here You're Spending Too Much! We Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avalon and Shasta Way Written up in Sumct and in newspapers! Have been known to grow higher than a house! Jinl drop Hili puflipkln.Hi,, th graund and pniltl ... 90 4vf ltar. vin NHtd with dattni f ponj.l . . . raadr fr pickmgl Th. VogtlabUi cen bo llh. aitvmkori r drid fw ipr.g.i. Uio rtiom ( 1 r diihti, bath, H woih Ht cer '' di'boi hundrdf f wictl Thi iam tpngt ftMdltinal voluti and or mod by !h --4, Ingllih to bring a mild glow la tho tbin.JS S Ixaadlngly ilmplt t, g,aw. aatttct tar tfallii ar tonta. Pradurat EAUTirui rmow nowiss. Otioao ratiitant. Wa dan't aon racammand ipmyinfl I fbfp unnici PTI Each pocko9 contain a boeHet en ( lurta including; II Hew to grew luffti. 2 Hew to Praoera luttg tw Seonoat. 31 lufto ctoH Imoka Mjn ckili. hotl. ate. I. 41 Ua (tu.t fer aottng. 51 Hiitery e lud. MARKET Bonita Type Flake SPECIAL PtlCt loo seeds ONir praduca hwndradi af i pan a. 1 1 98 Pricei Eecive Through Sunday Night While Quantifies Lost Store Hour, 9:00 A.M. - 8:00 P.M. 1 I wmm M wm wbl. mm h Fast, easy lo grow. m -m m ae. i) LUFFA VEGETABLE . fim DELIGHT MM Doa Food UafA I 2T I rriiy SHASTA WAY end AVALON OYSTERS MISS LOU COVE 4 8T-",- . MARKET 3 8-ox. $oo Tins I ...with Oregon food's Low, Low Prices Every Day! . . . . with Every Day! COFFEE FOLGER'S 3-lb. Tin MK CIHiyCOC WW7 ROASIS jgy' "S.D.A. JAU I ALL CHOICE SSV-7 45c rv I Thursday. April IK. 1963 K .. $47 LARGE Farm Fresh Doz. IBSCUDTS Betty Crocker TUBE iraw. Preserves oz. KORY Drip or Reg. lb. SURF MAID 4V2-OZ. 39 Market Quality Mashed BLADE AND 7-BONE CUTS ROUND BONE ROASTS Fillet of Sole PACE 7-B OCEAN FRESH Pure Ground Beef 39fb GROUND FRESH DAILY oneless Beef St ew69 ib. LEAN CUBES OF TENDER MEAT COUNTRY 5TYLE, LEAN, MEATY Potatoes 3-oz. 1 0C I p nstant Coffee Folger's 10-oz. 40-oz. Pkg. 3 ork Loin ioast LOIN END Pork S AUSAG COUNTRY STYLE, SEASONED JUST RIGHT HERALD AND NEWS, Kianuth Falls, Ore. MELLOkiNE Big Treat V2-Gal. Maison Royal 4.0Z. Mntk Penner mm m va m m 'v jpr m - SALMON 5 No.,T-m 59 ORANGES i' LARGE NAVELS NO SEEDS 2 Lbs. m arganne Famous Food Cauliflower Large Snow White Heads. Tight Clusters. 2 for GRAPEFRUIT LARGE SIZE Coachclla Rubys Detergent ENERGY GIANT PKG. 49' 8 for 79' Ish - Gr. Onions CRISP Garden Fresh BUNCH White ONIONS ahy Food Gerber's Strained Except Meat Tcxai Flat Sweets SLICERS, CRISP 2 lbs. CUCUMBERS Large Green Sliccrs 25 CALORIES 2 for 2 DIFFERENT MEALS FROM A PORTERHOUSE STEAK NEW YORK STEAK FILET MIGN0N HOt OK LOIN STRIP STEM) (TENDntLOIN) With a tharp knife, cut around the T-bone (or two kinds of iteak-New York and Filet Mignon. Trim edges and remove tail portion. Grind the tail portions or use as stew meat for a third meal. Buy several steaks at once when taking advantage of low prices resulting from seasonal supplies. Steaki should be cut cut 1" 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 heat. 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 BROIUNO CHART Thickness of steak Minutes on each side 1 inch 6 to 10 lVa Inches 10 to 15 2 Inches 17 to 22 The times shown above are for thawed, room temperature steaks that 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 before wrapping. Any number of steaks can then be used without thawing more than required. Frozen and partially thawed steaks may be broiled. RECIPES BAKED SHORT RIBS 3 lbs. beef short ribs 2 t. salt 1 c. tomato juice Va c. chopped canned green chill 1 (B ounce) can whole onions (or, ' 6-8 small boiling onions) 1 t. cornstarch 1 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, ad j peeled onions to meat about 1 hour before ribs are done. Stir In cornstarch mixed with cold water, and cook and stir until mixture boils and Is clear and slightly thickened. Serves 6. BARBECUED SHORT RIBS 4 lbs. lean short ribs 1 c. olive oil 1 c. pineapple juice 1 T. minced parsley 2 cloves crushed garlic 1 crushed bay leaf 1 t. sage 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 ulce, 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 mealy ribs from roast beef Vi t. Worcestershire sauce Seasoned salt Vi c. fine soft bread crumbs 1 T. prepared mustard 2 T. melted butter Cut meaty ribs from Handing 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.) IS to 20 minutes until thoroughly . heated and 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 10 for well done. Spring Salad Pineapple fines are topped with lime Relatin molds filled with ripe olives and cucumber for colorful Springtime Fruit-VeRclable Sal ad." Sliced or chopped ripe olives arc a uniquely flavorful ingredi ent in a wide variety of salads and sandwich fillinRs. For a gay looking, tasty sandwich spread combine finely chopped ripe o. ives with softened pnnicnto cheese and a little garlic powder and chili powder. KPKINfiTIME FFtL'IT-VFX,F.TABI.E SALAD to please any cat 1 package lime gelatin cups hot water 'i cup ripe olives 'A cup mayonnaise 1 tablespoon lemon juice 1 cup cubed cucumber A pineapple rings Lettuce Dissolve gelatin in hot water and chill until partially thickened. Whip until fluffy and thick. Cut nlivcs into large pieces and fold into gelatin along with mayon nnnaise, lemon juice and cucum ber. Turn into shallow pan and chill until firm. Cut into 6 squares. Place pineapple ring on each of A lettuce-garnished salad plates and top with gelatin square. Gar nish with extra mayonnaise, it desired. Makes 6 servings. : all tuna liver 'n meat chicken fish meaty mix 4 kidney 'n meat Your small fry will appreciate that raw carrot salad if it's sprii kled wilh shredded coconut. lr JkewIpaperslI derail) anbJ!cto$: