Herald and news. (Klamath Falls, Or.) 1942-current, May 23, 1963, Image 17

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Herald and news., May 23, 1963, Page 17, Image 17

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Newspaper Page TextPAGE 4 C Thursday, May 23, 1963 HERALD AND NEWS, Klamath falls, Ore. Men Cooks, Hurry Be A U.S. Champ Amateur male cooks in all parts of the country arc becoming "vegetable conscious and many ere calorie counters as well in Hie main dishes they're entering in the fourth annual Men's Na tional Cooking Championship. A swing toward vegetable cook' cry has become apparent among many thousands of men whose original recipes for main dishes ure pouring into- championship headquarters in competition for the 1964 U.S. crown and a $1,000 grand award. Many men are creating vege table main dishes, according to championship officials, partly be cause U.S. Army Col. E. Jeff Harnette of Santa Rosa, Calif. von second place in last year's competition with a zucchini ome let. Here is his award winning recipe: COLDEN TOPPED CHIP FRITTATA 3 tablespoons butter or mar garine 1 medium onion, finely sliced 2 lbs. fresh zucchini, coarsely grated Salt and pepper to taste Touch of garlic, if desired . 2 eggs slightly beaten . li cup rich milk 1-3 cup grated Parmesan cheese Vt cup potato chips, coarsely crushed Dash of paprika .saute onion unitl golden in two tablespoons melted butter, add grated zucchini and cook uncov ered for five minutes stirring fre quently. Cover and steam three or four minutes or until crisp tender. Add garlic and remove from fire. :To slightly beaten eggs, add, milk, cheese and mix thoroughly, with the zucchini. Heat one ta blespoon butter in heavy eight inch skillet until it bubbles and, browns slightly. Pour zucchini mixture into skillet and cook over medium heat until frittata begins to set around edges. Sprinkle with coarsely crushed potato chips evenly over top, dust with papri ka and bake in 350 degree oven until firm. Low-Calorie Ingredients The wide variety of vegetables used in entries includes mainly the leaf and stem types aspara gus, beet greens, cabbage, cauli flower stem, celery, lettuce, Ber muda onions, spinach and water cress. A great many male culm-! ary creations also call for other types ol vegetables, such as arti choke, broccoli, green peppers, pumpkin, beets and carrots. Also popular with the men are such seafoods as clams, codfish. crab meat,' lobster, oysters, shrimp, scallops, sole and trout. Poultry is a favorite too, includ ing chicken, cornish hens, pheas ant and quail. Men entering the competition, sponsored by the Potato Chip In stitute International, may submit any number of original recipes lor main dishes using potato chips. Both married and single adult men may enter, including previous years' entrants, but pro fessional chefs are barred. Rec ipes should be sent to the Men's National Cooking Championship, 331 Madison Avenue, New York 17, N.Y., before Dec. 1, 1963. The four cooking champions (and their wives) selected from the country's four geographical regions as semifinalists will be awarded a week's vacation next winter at the luxurious Ameri cana Hotel in sunny, beautiful Mi ami Beach, Fla. There, they'll cook their dishes In a final com petition. In addition to the na tional champion's $1,000 award, the three runners-up also will re ceive cash awards. Recipes will be judged by a panel of leading women food ex perts headed by Mrs. M a r n i Wood, noted cooking authority The dishes will be judged on the basis of appearance, texture, orig inality and taste, and all state champions automatically will be eligible for selection as regional champions. In its first three years, more than 77,000 amateur male cooks competed in the championship. They came from all walks of life scientists, clergymen, trades men, doctors, teachers, salesmen. professional men and business executives in large cities as well as small towns in every state of the nation. Always LOW, LOW PRICES, S&H" at Oregon Food, plus... SWEEPSTAKES PICK UP THIS FREE CARD AT OUR STORE TODAY 7-t-rr W OTEJ II! CP I -I -ww mm a i mm mzwmmmwmm asst no ruicMAit nouimo foi mi mmchii oi mi uia VOIO If FLAP IS TAMPERED WITH Mutt bo oponod by Authorised Storo PortoMtoll THIS CARD MAT BE WORTH UP TO ,$5,000.00 CASH SEE DEVEISE SIDE FOIt COMPUTE INJUNCTIONS! f' Punch 5llon mmmmmmmmmm mmmmmmmmmm mmmMmmmwmwm 2525i25l2525i25252525i25i2525l252525l2525l25 5050!5050!50!5050!50;50!50!505050i5050j5050j50 SUPERMARKET SWEEPSTAKES Pat. Fnd. f1962 SocurmrjiUl SwMpilokei, inc., 6710 Snidtr Pima, Dolloi, TtiOl THIS ) YOUR RECORD OF PUMCNA9II Sompla of qui honied punch shown in box. CN CM f V V CN (N CN v v cn" CN v vy CN - $1$1$1$J$$1$1$1$1$1$1$1$1$1$1$1$1$1 $l!$i$i $i$l $i$i$ij$i$i!$i$i$i$i$i$i$i$i 1 J HERE ARE THE SIMPLE INSTRUCTIONS Piel up your frt) card no pure hot nt ternary. A fro punch or punches will ba givtn every wh. Whn fra punchai or fully punched (numbers 1 Ihrouoh 13 an lafl hond t id of card) lha manager at oiiitloni will ba col lad to impact yaur card la varlly the propar punch wot uiad and that flap wot. not lamparad with. You then choose 10 lucky numbers from the 80 numbers In boxes on reverse side. Those 10 numbers art immediately punched out. Under 15 of the 80 numbers ere LUCKY HORSESHOES. You will be paid In cash the amount printed under the flap multiplied by the number of LUCKY HORSESHOES that have been punched. There art no blanks. Every participant will win t ca&h prize. Cow Belle Corner By MRS. TED HYDE Last week's Cow Belle luncheon ut Reames was memorable fori its lovely decorations, Lefty Wild' Kaglo's Informativo and enter- (.lining visit, and Dick Marks' lusly Beef Roulade. Here, for the benefit of the many who wcrel wondering about the main dish Is his recipe: HREF ROULADE A LA MARKS For the stuffing, use rice pilnf conked In chicken stock (and chicken bouillon cube to the wa ter, probably beef bouillon would work also), having it moist when done. Add finely chopped onioni and pepper, also somo seasoning such as thyme. For the meat, he used six ounce portions of round steak put through the tenderirer twice (by the butcher). Salt and pepper well, spread with stuffing, brown, roll and skewer. Placo in pan and cover with a good brown gravy. (He makes his from butter, flour and beef stock). Bake 114 hours at sno degrees. The only similar recipe I could lind also suggested browning the1 rolled meat in butter, and making tlic sauce using the remaining butter and flour, browning and adding water or stock, so this may be part ot the secret ol its delicious flavor. " To continue with our economy steaks, here is another marinade. said to tenderize and flavor any meat: BASIC MARINADE !4 c wine vinegar 2 c wine (may include part beef broth) . I medium onion grated ! clove garlic, crushed I T Worcestershire sauce 1 T mustard (dry or pre pared) 2 wholo cloves 1 hay leaf 1 T mixed dry lierbs (Bou quet Garni would be good, or your own mix) 1 t garlic salt 1 T soy sauce Combine all ingredients. Tour over meat; refrigerate 24 hours or longer, turning meat occasional- When ready to cook meat, re move meat and strain marinade (Continued on Page 5-C) GUARD AGAINST VITAMIN DEFICIENCY IN THE BOTTLE! Faulty processing;, lack of proper controls and other causes can "rob" vitamins of from 20 to over 90 of their potency! BE SAFE, BE SURE WITH VIGRAN Don't bargain with your health. Ask for prescription-quality VIGRAN made under the rigid quality controls of SQUIBB LABORATORIES. , Get it from ih mnnyour doctor truatl ... your pharmocitt. ViGRAN Sqjjibb uulti-vitamins 1 PRESCRIPTION SERVICE Pi PHONE TU 4-7768 g rgSCIPTION DKUO STORES j :.STAMPKI-' H c ' ""y mrsrrsit-; ''''' wVmJ I: I1TAMPH I jriRiiN v. , InnciN i i' Dft'lN " K MUSIS (MPI ? A ilHIIV ' s MIX 'EM OR MATCH 'EM! Applesauce Wo7 711.00 Applesauce KW 511.00 Apricots S:! 3Mo03n:.e.:..Ho.,vc.3 411.00 Cherries Ndia3no3GemRTP 511.00 Fruit Cocktail 5:!r.e 511.00 Grapefruit SHS- 411.00 Oranges utront:..:..M::d Peaches li"ir 511.00 Peaches D1A8 . 3 .89 Pears SiSST 41.00 Pineapple NMoar2kr, :. 511.00 Asparagus r30SoSpe.ori. 451.00 Pork&Beansnor 411.00 Kidney Beans Sr 811.00 Green Beans r3e03Luck 8s1.00 Green Beans NFia 353Poe. Cu!. 6?1.00 Wax Beans wn:: 3T"3de 611.00 Beets ,.pd.;.s,:"d....7s1.00 Corn Dr3Sr.clo,..Wh:..K.crn',5?1.00 Hominy D3::G:.91.00 Peas CNo093eo3 811.00 Peas & Carrots .. .5?1.00 New Potatoes XoV. 1111.00 Yams Nom303 511.00 Spinach DeLMT3 :. 611.00 Spinach M 751.00 Spinach 611.00 Tomatoes solr; Pock. No. 33o8?1.00 Tomatoes Solid. Pack. No. 303 5?1.00 Stewed Tomatoes n,.T3 5?1.00 Catsup oT Chi,iP:ppcr 4?1.00 Catsup HMn0. 651.00 Blackeye Peas DNo. 300 851.00 Tomato Juice G46co,.Poppy 451.00 Mackerel W 651.00 LE TTUC ft"! i Salad Vegefable Only 32 Calories Large, Solid Fresh, Crisp Heads Solid, Firm, Crisp and Crunchy CUCUMBERS Favorife for Hot Weather Only 25 Calories For a Cool Salad Each LEMONS e i ... r t j ,1 junnisr rancy ree r.ipe, juicy, rvieaium Size. Cool, Refreshing Flavor, Nippy and Flavorful. TOMATOES WpS- kAV II f W 4 Klamath Russets, old crop, No. 2's. IJIlTi II I llLV Good every meal- Boil 'em, bake 'em, fAf r vlAI vCJ ,ry 'cm' cat 'em! 20lb B Pli 3 y . I Red, Ripe, Sweet, Juicy. Strong aw Strawberries r.;sr 4 cups 98 FRESH D0NUTS For your after church breakfast. Baked 9-11 Sunday Morning. I rncon UMlLf Let us plan your beautifully decorated WEDDING CAKE BUTTERMILK PRUNE CAKE 5- 1.19 LEMON PIES - - 59' RAISIN CINNAMON BREAD 29 WONDERFUL FOR BREAKFAST TOAST. Mb. Loof Reg. 3Se DANISH BREAKFAST ROLLS 329c HAMLET PORK M Luncheon Meat 39 c 12-of. MARKET Strawberry Preserves 40-ox. 69 MAISON ROYAL Black Pepper -29e PETER PAN Peanut Butter 20 35 c FARGO ACHES LIGHT SYRUP :: Tin7 UU ' DELICIOUS FREESTONE HEAVY SYRUP No. V Tins 100 DELICIOUS EXTRA STANDARD WHITE SPRAY TUN CHUNK STYLE 5 fe.H oo DEL MONTE TUN CHUNK STYLE 4 No. VitA Tins 1 MARKET TUNA BONITA TYPE FLAKES No. Vt Tins 00 , ARGO r Ta M am aL a It'llldTO Sauce 10 69c DELIGHT Dog Food 15100 New Summer Store Hours 9:00 A.M.-9:00 P.M. Effective Thurs. LARGE FARM FRESH Doz. Cottage Cheese y 3 7' Mr fl 1 3 Market Brand . fbiv COlC J u j Top Quality ZIP jj MARGARINE mous Food . Cartons 49 Sea Surf 4-Oz. Tins Pineapple Juice Delicious 46-oz. Tins M00 WESTERN CHEF 32-Oz. BREAD Oregon Food Days Fresher 22'2-oz. GARDEN and GIFT SHOP STORE NO. 2 AVALON and SHASTA WAY VIGORO 3,LtV2" BEGONIA KITS teU,.M,'l" SULPHATE OF AMMONIA Si," 0n,t ' 1 " Campbell's Gro-Green Plant Nutrient Fertilizer Ub 1 23 , ,b 3 0 Plant Food and Conditioner 69 c MEN'S TOYO CAPS 15 CAR WASH BRUSHES 89c KOOL KUSHIONS $13,&$2 JUST THE THING FOR HOT SUMMER DRIVING HANDI-JUGS ' 11 ,, 99c 3-ft. x S-ft. Non-Skid Waihoble $ 98 MEN'S SHIRTS Summeciose Our ' Only $ 1 A REPEAT FOR BARGAIN CUSTOMERS!! Ladies Pedal Pushers Voluej 0 4 98 0nly$ 1 99 Ladies Blouses Volu" 4 98 0nIy $ 1 99 Ladies Garden & Sun Hats 0Bly 79 c Excellent Selection of Colon & Sizet Ladies Casual & Yard Shoes 0nIy $ 1 98 Ladies Casual Slippers Rc9 ' 00 0n)y 69 c Thongs for Men, Women & Children 39c k. , Thursday, May 23, 1963 PAGE 5-C HERALD AND NEWS, Klamath Falls, Ore. ' Cow Belle Corner lb. ALL CUTS Including Blade, 7-Bone, Round Bone, Etc. HIND QUARTERS OF U.S. Gov't. Inspected Grade A ALL DARK MEAT 5-POUND AVERAGE lb BONELESS BEEF STEW 59s, LEAN CUBES OF TENDER BEEF GROUND CHUCK 59l GROUND FRESH DAILY LEAN, WON'T FRY AWAY PURE GROUND BEEF 39 GROUND FRESH DAILY CHUCK STEAK 43i PORK SAUSAGE-sW" 33i FRESH FRYERS CUT UP AND PAN READY 39l (Cmlinucd from Page 4 C) lo remove whole seasonings. Mari nade may then be used as all or part of the liquid in cooking, or with cooking oil added, as a bast ing sauce. For a swect-type baste, add Vt c brown sugar or honey. Fine for stew, pot roast, swiss steak, broiled steaks, etc. Here is a good cubed steak recipe from Polly Pacific's Beel Cook-let: CUBED STEAK COUNTRY STYLE 3 T fat 4 cubed steaks (about Vt lb each) flour salt and pepper 1 onion, chopped 2 T vinegar 1 T brown sugar Mi c catsup 2 T Worcestershire sauce ' c water Melt fat in skillet. Dip steaks in lour, sprinkle with salt and pep per and brown with the onion in the hot fat. Add all remaining in gredients. Cover and cook slowlyi until meat is fork-tender, about to' minutes. 4 servings. Flank steak is another delicious1 and less expensive cut. Here are two recipes for it from Roundup 01 Beef Cookery: STUFFED FLANK STEAK 6 to 8 servings 2 T butter or margarine 1 medium onion, chopped 1 egg, well-beaten 3 T warm water 'a t salt dash pepper 4 t poultry seasoning 3 c bread crumbs 1 flank steak (about 2 lbs) GOLDEN GOBLET 6-01. SIZE Orange Juice Product diXi 1 8-01. Pkgs. Your Choice Sno Peak Vegetables Hi West Vegetables j Peas, Peas & Carrots, Cur 4 AC Corn, Green Beans, Mixed III Vegetables, French Fries Peas, Peas & Carrots, Cut Corn, Mixed Vegetables. 0-oz, p k g. Your Choice MCP Orange Juice 25 c 12 49 c Meat Pies "3 $1 Fruit Pies sg 3$1 49c Fish Sticks Iclandic 8-oz. 27c 16-oz. WIZARD Flour Sale RED ROSE Family Teited Enriched, Bleached 10 - 79 HACIENDA BLEACHED 10-69 DEL MONTE PEAS 6 No. 303 f d Tins PAYETTE VALLEY CORN RANCHO CHICKEN NOODLE SOUP 10 V4-o. 54 Tins V pray Deodorizer J500 Small Size 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 Shaita Way V 2 T fat or salad oil Vi c boiling water Melt butter or margarine in skillet. Add onion. Cook until golden brown; set aside. Combine egg, warm water, salt, pepper, poultry seasoning, bread crumbs, and add to onion. Mix well, and spread over steak. Starting from the long side, roll meat up like jelly roll; tie securely with twine. Set oven for moderate (325). Heat fat or oil over high flame. Brown rolled meat on all sides. Sprinkle with additional salt and pepper if desired. Add c boiling water, cover skillet and bake Hi hours, or until meat is tender. Remove strings and cut in crosswise slices. FLANK STEAK CHILI 1 flank steak (Ui to 2 lbs) salt and pepper flour 2 tablespoons fat or salad oil 1 medium onion, sliced 1 No. 303 can tomatoes 1 green pepper, sliced 2 teaspoons chili powder Vt cup cold water Use meat tenderizcr according to directions. Season with salt and pepper, if desired. Sprinkle with flour. Brown both sides in hot fat. Top with onion, tomatoes and green pepper; cover. Bake in moderate oven (350) for two hours. Mix chili powder with cold water. Stir into gravy around steak; spoon gravy over meat. You may have gathered that many of the recipes I use In these columns are from the Cow Belle's Roundup of Beef Cookery." If you would like a copy contact Mrs. Dayton Hydc,''TU 2-4860. ' They also make excellent and ' different wedding or shower gifts, ' a timely reminder with June com-' ing up! HERE IT COMES AGAIN! MEAT & TATER Price! Effective Through Sunday Night While Q p.m. A USDA Good or Choice Beef Whole or Half 46 lb. FREE- 50 lbs. U.S. Ho. 1 Potatoet with whole or Vi Beef FREE 25 lbs. US. No. I'i with quarter of bf. Front Quarter Hind Quarters 39.1 56 c lb. All locker meats cut and wrapped Free! Half of a Half Beef For thoie families who do not hare facilities to handle a full half beef ... All the cuts you get in a half beef including steaks, roosts, ground beef. Approximate weight ISO lbs. And 25 lbs. U.S. No. 1 Potatoes FREE bun juu jfor 47?" DROP LOINS Sirloins T-Bonci Club Steaks Ground Meat Approx. 75-80 lbs. FREE C 15 lbs. lb. SPUDS WHOLEhalfHOGS 50c 6c lb- Cut' Wrap and Cure And 25 lbs. U.S. No. 1 Potatoes FREE FAMILY PACK No. 1 For those families who cannot handle a Half of a Half Beef , . . Consists of Vt of a half in cluding oil cuts plus a pork shoulder cut into roasts and steaks. Should last the average family about 2 months. PLUS 10-lbs. SPUDS FREE r iv iiiuuiuci wi 4319 FAMILY PACK No. 2 For the family who wants a larger selection of meats. Same as Family Pack No. 1, with ham, bacon and r 1 sausage added. A real savings. PLUS 15-lb. SPUDS FREE ;5319 Pork Shoulders Wrapped lb. 45c DL I Cut anil I Win S.WIII9 Wropp.d . 59c Yes! We have that famous, flavorful Mt. Mahogany Sugar Cured HAMS and BACON lb. 59c Our Specialty Custom slaughtering, cutting, wrapping, curing and smoking! COMPLETE FINANCING Buy Now! First Poymcnt in 45 days. Free Delivery! Grigsby's Smokehouse Opan 8 a.m. to 5 p.m. Mon. thru Sot. Rte. 3, Box 66, Old Midland Road TU 2-0769 Ho ing ide