PAGE 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
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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
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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.
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r drid fw ipr.g.i. Uio rtiom ( 1 r
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ftMdltinal voluti and or mod by !h --4,
Ingllih to bring a mild glow la tho tbin.JS S
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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
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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
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UafA I 2T I
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SHASTA WAY end AVALON
OYSTERS
MISS LOU COVE
4 8T-",- .
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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$: