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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (April 25, 1963)
PAGE 4 C ( Thursday, April 25, 1963 Mb r I Thursday, April 25. 1M3 PAGE S-C HERALD AND NEWS, Klamath Falls, Oregon 3 DIFFERENT MEALS FROM ONE BEEF RIB ROAST HERALD AND NEWS, Klarr.ath Falls, Oregon ANOTHER .. FABULOUS LOW COST f Hill Jf liiUHU-MI IJlHJjrlJIMWg'J.fJI Tll'WiMlilMWlJJJIi 'iJ "" T7i ti. n (iw.in,nM. MttncuHUHi w:vnf:inw HVH . . jj RIB BONES ' SHORT RIBS ROLLED OR STANDING RIB ROAST A 10" standing rib roail offers a variety of different dishes. Have the meal retailer cut the ribs of? 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. STANDING RIB ROAST: Season roast with salt and pepper and place In shallow baking pan, fat side up. Roast in moderately slow oven (325F.) to desired degree. ROASTING CHART Minutes per pound ' RARE: ' 11-20 MEDIUM: 22-25 WEU DONE: 27-30 The abeve guide is far chilled beef, which has been refrig erated until it gees Inte the even. For a 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 "loftyer" 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 roastl Meat Thermometer Reading 140'F. 160'F. 170'F. COW BELLES CORNER (Continued from 1-C) 1 cup drained pineapple chunks '.it cup drained pineapple syr up ' 2 tablespoons cornstarch Vi cup sugar 1-3 cup vinegar - 1 tablespoon soy sauce Add beef broth, pineapple and green nepper cut into strips to pan in which meat balls were cooked and simmer about 5 minutes. Blend cornstarch, pineapple syrup, sugar, vinegar and soy. Add to1 pineapple mixture. Cook slowly, over meat balls, facrve with rice stirring, until thickened. Pour BKKF PASTIES (Makes Vi turnovers) pastry for 2 crust pie l'i lbs. lean ground beef 2 cups cooked potatoes, fine- Iy diced 1 large onion, chopped 1-3 cup parsley, chopped Hi teaspoon salt pepper 1-3 cup butter or margarine 1-3 cup lemon Juice Hints To remove rust stains from clothing, moisten with lemon juice and salt and dry in the sun. Here's a quick and easy sauce for croquettes, cutlets, fish or poultry: Thin a can of mushroom, celery or chicken soup with milk and then add two tablespoons of instant toasted onions. You'll have the mild, browned onion flavor with none of the tears and cook ing odors usually associated with it. Uncooked foods, such as marin ades and salad dressings, should be allowed to mellow. Add herbs as far ahead of serving time as possible. Use a vacuum cleaner on up holstered furniture as well as on rugs. To brighten colors, sprinkle Bait on flat surfaces before vacu uming. One quarlcr of a teaspoon of cracked hay leaves is equivalent to one whole bay leaf. Perk up frozen foods such as lima beans. rreen beans or broc- coli by cooking them in beef broth made Horn beet stock base. An overload of suds in the wash ing machine will settle quickly w ith a sprinkle of salt. A little salt, added to the wa ter in which apples ate cooking will make them more tender. I. egg, beaten Roll pastry Ik inch thick; cut in 12 6-inch circles. Mix lean beef. potatoes, onion, paisley, salt and pepper. Put a spoonful of meat mixture on each circle of pastry and dot with butter or margarine. Sprinkle with lemon juice and grated lemon peel. Dampen edges: of pastry, fold over and press together; crimp with finger and thumb. Brush with beaten egg. Make 2 slits in top of each turn over. Hake in hot oven (400 de grees) for 1 hour. Serve hot with tomato sauce or cold with relish. These are good to pack in a lunch box for variety. TACOS l'i lbs. ground beet 2 small or 1 large tomato 1 clove garlic 1 medium size onion salt 1 dozen tortillas half head lettuce 'a lb. cheddar cheese hot sauce (taco or Mexican hot sauce Brown meat in skillet, add to mato, garlic and onion diced In very small pieces, and salt. Let simmer 10 minutes. Brown tortil las in hot fat, fold In middle and add large spoonful of meat mix ture. Drain, add grated cheese and ' shredded lettuce. Last add hot sauce if desired. As co I a no g RIPE OLIVES o Ascolano variety olives are fa mous tor their si;e, tenderness and rich, nut-tike flavor. They have mora olive meat in relation to pit than any other canned ripe olive variety. Remember Oberti It's the BIG olivet Write for FREE colorful. Illus trated olive recipe booklet. I '1 FREE GROCERIES C I Over 100 names have been selected at random from H Basin's telephone directories and posted at eye- I I level throughout the store. No obligaion, just look for I your name and see if you have won a bag of free Z Lr7 groceries! Hurry - names posted through Sunday! ? - 5 x Carnation m 1 " mm mm Fisher's Biskit Mix Large Package 5$00 Pink Salmon Sunshine Krispie Crackers TALL TINS OCCIDENT HARD WHEAT mil- REG. PKGS. ASST. FLAVOR Crater Lake V2 Gallons Samples Friday & Saturday ere Flav-R-Pac Canned Food rait Cockfai DON'T MISS AD ON 2-D Mil mm Creamed or Whole Kernel 303 Tins S j Applesauce B Purple Plasms Sil Del Menfe ET7 r A A Crushed Chunk or W.rcA I 303 Tins Si I 3 ; HOD P Tsoo j u n le J s 00 Tomatoes 0ffl00 ; tr fi aa h03Tins " " " 303 AoF100 ' ... 1 : Tins fill " E TZ K j ; Blue Ribbon Bee IS 500 Honey Tin ) r j I; Big 5-Lb. Tin U U k Processed In Klamath Falls By Ivan P.iffty i ! Yjnn Golden Sweet Safflower I Whiff ta V 330 ) Margarine Dog and Cat Food ' .rn swifts . ' Wi n " U ) m K M I I ml U nc hmM . :i Siqman's Easfern. Corn Fed Pork. Ail Cuts I I N r i ) JT' VvH : n' . r n 1 ma m i ii A II till iiiiiiiiii i i i 1 1 i t 1 1 i i 1 1 i nis i i ih f m awsk x ir-' j ii : -. u 1 1 v w y I i iii i vwi j k i v w 1 i i j ii i f m mh f-1 .m; Loin End l!owiCostOwri Yankee Style s I I I 1 1 KM S SjI pork roast wieners SPARE RIBS M' 1 ' r 1 . I i I J 1 ;! Morrell's or Armour's r - rsn rERY6 leg-o-lamb b t 1 19 1 roast mm RIB CHOPS 73k HAIVi J M C cAiiri LOIN CHOPS 83J, s-lb. 98 p z I 1 OiL...j SHOULDER CHOPS ,.49&l Tin I r J - I t , KedKipehancy A 11 Vhip SPRING TONIC Cube steak takes on a new flavor when cooked with aromatic bitters. Try Bitters With Cube Steak Inexpensive culie stetk takes onl added flavor and new interest when you cook it with aromatic bitlcrs. green peppers and toma toes. Really a budget delicacy. CUBK STEAK AND PEPPERS (6 servings) 2 pounds cube steak 4 tablespoons shortening 2 onions, sliced 4 green wppcrs, quartered 1 cup canned tomatoes 2 teaspoons salt 1 teaspoon pepper 2 tablespoons aromatic bitters Cut cube steaks into strips. In large skillet, brown steak strips quickly in shortening. Add onions, green peppers and tomatoes. Stir in salt, pepper and aromatic bit ters. Cover tightly and simmer 101 minutes or just until vegetables are tender - crisp. You'll enjoy this excellent colo slaw recipe, too. It is "lively." COLE SLAW (8 to 10 servings) 2 tablespoons cider vinegar 1 cup real mayonnaise 2 teaspoons salt ti teaspoon sugar H teaspoon pepper j teaspoon grated onion III cups shredded cabbage (1 medium head) 2 carrots, shredded 'i green pepper, shredded Stir vinegar into mayonnaise, then blend in salt, sugar, pepyer and grated onion. -Chill until just before serving. Combine cabbage, carrot and green pepper; toss with mayonnaise mixture until well-coated. U.S. Dept. Of Agriculture Marketing Service FRKESTONK PEACHES Plcntiful-of-the-Wcck Lovely golden canned freestone peaches have been chosen Plenti- ful-Food-to-Feature by the United States Department of Agriculture for the week April 2R - May 4. The good Western cook would do well to keep a few cans of this full-flavored fruit on hand tor pringlime meals. Here are a few suggestions from the USDA's Ag ricultural Marketing Service: . . . Combine chilled, canned freestone peach slices with thawed frozen blueberries, or sliced fresh strawberries, and serve with su gar and cream or with brown su gar and sour cream. . . . Drain a can of freestone peaches. Thicken the sirup, add ing a bit of grated lemon pe"l. Add sliced pearlies and use as a filling for crepe suzcltes. Nice for Sunday brunch or as a parly dessert. . . Drain and dice canned freestone peaches. Thicken the; sirup, adding spices it desired Combine with peaches and spoon into sherbet glasses. Top each with a rich pastry round and garnish with a fluff of whipped cream. . . For an casy-rlues-it desr-ert, prepare 1 package coconut cream pudding and pie filling mix according to directions on pack age. Turn into a prepared gra ham cracker pie shell. Chill. At serving time arrange canned freestone peache3 over filling and sprinkle with coconut flakes, - . i . Arrange canned freestone . peach halves on salad greens.' Fill centers of peach halves with' cream cheese balls rolled in chopped nutmeats. Pass favorite: dressing. FOR PANCAKES AND WAFFLES FULL GALLON JUG Dessert Topping Pops Rite op lorn Hershey's Cocoa trawberries Cucumber Filling 1-3 cup shredded cucumber, drained 1 cup cooked crabmeat or shrimp, chopped 2 teaspoons minced green on ion l'i teaspoons lemon juice Vi teaspoon dried dill weed ',4 cup dairy sour cream Salt to taste Slued cucumber and press ou! excess moisture. Combine all in gredients and add salt to taste Chill thoroughly. Serve as a sand wich filling or for open-face ap pctizcrs. ' Makes Hi cups. Hi j."-iut v?sraH l HI -V'- I Vr5JW J U I I I 1 I 1 I 111 t Peat Moss nAvocados '2:25' I LARGE 7 ft 3 mLJK 1 SMART IDEA IN STEREO-HI-FI! CRANBERRY CAPERS Cranberry juice gives a delecta ble tang to quick cooking rice. Use in place of water or cooking. Equal parts of mayonnaise and cranberry sauce create a party pink topping for your favorite fruit salad. Just add V4 cup of brown sugar to a can ol cranberry sauce for a colorful, tasty glaze for ham. Next time top pork chops with" cranberry sauce before baking.' Delicious! Whip butter and cranberry ' sauce together in your blender for a special spread for muffins or loast. Beat a can of cranberry sauce with ",4 cup gingerale. Freeze for a refreshing sherbet. Try freezing your next can of cranberry sauce. Slice in rounds for a zingy frozen salad. F'or a gourmet touch to meat loaf, ton Willi cranberry sauce before baking. Beat cranberry sauce till saucy ! for a special topping on broiled grapefruit. ; Beat a can of cranberry sauce with 'a cup fruit juice. Freeze with sticks for nutritious kiddie pops. Beat a heaping tablespoon of vanilla ice cream with two-thirds cup of cranberry juice for a vi tamin rich frappc. Ton ice cream with eranberrv- sauce which has been beaten till "saucy" and a dollop of whipped cream for a party finish to your next meal. 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