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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 6, 1963)
DESSERT Cubed steaks cooked out-of-doors taste better than cube steaks cooked any other way when you are an eighth grade homemaker. These Malm girls who ate steak, salads, casserole dishes and picnic trimmings, had popsicles and drank soft drinks for dessert. Seated, left to right, Joan Kirkpatrick, Veronica Luikens, Terry Petrasek, Judy Anderson. Back row, same order, Linda Turner, Linda Lousignont, Joan Mullanix, Sherry Worthington, Mrs. Paygr and Pat Walker. ii mwamfrim j .imr-- nft . n I COW BELLE'S CORNER By MRS. TED HYDE The Cow Belles have long recog nized that one of their most im portant points of contact in the; field of beef education is with the future homemakers, high! school students in home econom ics courses. The program of giving money to the homemaking departments in the high schools to augment their budgets so that they could purchase beef for demonstration purposes, started with county Cow Belle groups such as our Klamath County Cow Belles. It was adopted as a state program, with the Oregon Cow Belles offer ing money to the schools in coun ties where no local group existed. Since the formation of the Ore gon Beet Council about tnree years ago, the financing of this program has been included in the Beef Council's budget, with the. Cow Belles still handling the dis tribution. The Oregon Beef Council, incidentally, is a produc er-financed and controlled organ ization under the supervision of the State Department of Agriculture. Today's picture shows students in the Malin eighth gracje home-; making class enjoying a cook-1 out in Malin Park recently as a climax to their year of home training under Mrs. Frank Paygr Jr. Some of the Cow Belle mon ey was used to finance the cube steaks which were the center of attraction at the time this pic ture was taken. The high school homemaking class used its mon ey for making beef stroganoff. Here are several recipes for cube steaks: BABBKCl'ED STEAK SANDWICH PLATTER (4 servings) 4 cube steaks li cup catsup . ( WORKED TO EAT Cube steaks provided by the Oregon Beef Council and the Klamath County Cow Belles to the eighth grade class at Malin were cooked out of doors. Wood gatherers helped stoke the fire. They were, front row, left to right, Bar bara Unruh. 'and right, Joyce Mullanix. Standing, same order, Cherlyn McCollam, Phyliss Rollins, Janice McAuliffe and Connie Anderson. Ft EMI ' " 11 MIGHTY GOOD Future homemakers, girls of the eighth grade homemaking class of Malin Elementary School, taught by Mr,. Frank (Ann! Paygr Jr. cooked cub. steaks bv the Oreoon barbecue style. The steaks were provided by the Klamath tounty Uw Belles and the Oregon Beef Council. The eookout was held in Malm Park May IV. me Cow Belles, as n annual project, give $10 to each county high school for beef cook . o :. .i..L. nnP u. Uft to riaht. is the eookina committee Sandra Wolf. Connie Alexander, Ann Johnson end Julie McAuliffe. KOI For Subteens in the Swim! They've just arrived! Our wonderful collection of subteen swim suits by CATALINA ond REGAL KNIT. Se lect from fresh new colors in one ond two-piece styles. Sizes 6 to 14. And priced ot new low, low prices! 5'8- 9 98 lis t cup vinegar l'i tablespoons salad oil 2 tablespoons Worcestershire sauce 2 tablespoons water 2 teaspoon salt 4 slices buttered toast Have meat at room tempera ture. Place in shallow bowl. Com bine all remaining ingredients except bread; mix well. Pour over cube steaks; let stand about 13 minutes. Drain and reserve sauce Place steaks on broiler rack about two inches below heat. Broil for four to five minutes on each side, spooning sauce over meat as it broils. Place steaks on buttered toast and serve at once. SWEET-SOUR STEAK . (Middle European) (4 servings! 4 cube steaks (about 4 oz. each) Seasoned flour 1 onion, chopped 3 tablespoons fat or salad oil 2 tablespoons vinegar 1 tablespoon brown sugar 2 cup catsup 2 tablespoons Worcestershire sauce lt cup water Dip steaks in seasoned flour; brown with chopped onion in hot fat or oil. Add remaining ingre dients. Cover and cook slowly until steaks are fork-tender, or about 20 minutes. COUNTRY STEAK DINNER (4 servings) 4 cube steaks, '4 lb. each ?4 cup fine bread crumbs Salt and pepper 'i cup evaporated milk 3 tablespoons fat or salad oil 1 onion, finely chopped 2 tablespoons flour 1 teaspoon salt ' teaspoon pepper 2 cups canned tomatoes tun drained i JpectaitieA 1' Ik v-W By RUTH KING HERALD AND NEWS, Klamath Falls, Ore. Thursday, June 6, 1963 PAGE 1-B 2 cups canned or frozen whole-kernel corn Roll steaks in crumbs seasoned with a little salt and pepper. Dip in evaporated milk and roll again in crumbs. Brown slowly in hot fat or oil in heavy skillet. Cover and continue cooking over low heat for 10 to 12 minutes or until meat is tender. Remove steaks to warm serving dish. Add onion to fat remaining in skillet; brown ouick v. Stir in f our. alt and DeDDer Add U run iuice drained from tomatoes. Cook and itir mixture over low heat until it begins to thicken. Add drained tomatoes and corn. Heat quickly. Pour around steaks in serving dish. Suggested menu: Hot raised; rolls or baking nowder biscuits are very cood with this delicious one-dish meal. Add a crisp salad. Chocolate pudding and sugar ookios lor dessert. SUMMER SNACK TRAY Everyone likes cooling things. to eat during the warm months and "Summer Snack Tray" is! certainly that! Mashed Californial avocado, cottage cheese, chopped pickled onions and seasoned salt are blended into a tasty dip for crisp raw vegetables. Late spring is the time of year to start looking in markets for summer avocados from Califor nia. They range in shape from round and plump to pear-shaped. Their skins may be thick or thin. rough or smooth, green or almost black. However, all of them have the same familiar eating good ness as their winter cousins. Summer Snack Tray 1 California avocado 1 teaspoon seasoned salt 1 cup cottage cheese cup pickled onions Crisp raw vegetables Cut avocado lengthwise i n t ol halves; remove seed and skin. Mash or force fruit through sieve Blend in seasoned salt and cheese Drain and chop onions coarsely. Stir into avocado mixture. Serve in bowl surrounded by cauliflow- erettcs, carrot sticks, cucumber slices and radishes. Makes l'i to two cups dip. First Course As a nifty appetizer, relish or relish-salad, combine a can of iindraincd blue lake green beans with a jar of undrained pearl cocktail onions and a little chopped pimiento. Season to taste with salt and pepper. Chill well. Drain and serve in crisp lettuce cups. COOL DESSERT JEWEL TRAY The "jewels" of "Ruby Jewel Tarts" are the bite-size pieces of canned fruit cocktail bedecking this delicious chilled dessert. The cling peaches, pineapple, pears, seedless green grapes and maraschino cherries in a can of fruit cocktail turn many desserts and fruit salads into family va-vorites. , RUBY JEWEL TARTS ; ' 1 can (1 lbs. 14 oz.) fruit cocktail 1 envelope plain gelatin Vt cup red raspberry jelly ti teaspoon grated lemon rind 2 to 3 drops red food color ing .i cup lemon juice Vi pint dairy sour cream 1 tablespoon finely chopped preserved ginger Pinch salt 8 baked tart shells (3 inch es each) Drain fruit cocktail, reserving syrup. Soften gelatin in syrup. Add jelly and lemon rind. Heat until gelatin is completely dissolved. Stir in food coloring and lemon iuice. Chill until mixture Is slightly thickened. Fold in fruit cocktail. Combine sour cream. ginger and salt. Spoon half the sour cream mixture into tart shells. Top with fruit cocktail mixture. Chill well. Before serv ing, garnish each tart with a spoonful of remaining sour cream mixture. Makes eight servings. HERE IT COMES AGAIN! MEAT & TATER SALE USDA Good or Choice Beef Whole or Half 46 lb. FREE- 50 lbs. U.S. No. 1 Potatoes with whole or Vi Beef ; FREE 25 lbs. ' U.S. No. l'i with quarter of boot. Front Quarter Hind Quarters 39fb 59 All locker meats cut ond wrapped Free! Half of a Half Beef For those families who do not have facilities to handle a full half beef ... All the cuts you get in a half beef including steaks, roasts, ground beef. Approximate wainht 150 lbs. And 25 lbs. U.S. No. 1 Potatoes FREE cuts you get 47- DROP LOINS Sirloins T-Bones Club Steaks Ground Meat Approx. 75-80 lbs. 59 FREE C 15 lbs. lb. SPUDS WHOLEh'HOGS 29 LARD SPECIAL 6c lb. to Cut, Wrap ond Curs 30-lb. iLH v Con FAMILY PACK No. 1 For those families wno cannot handle o Half of a Half Beef . . . Consists of Vi of a half in cluding all cuts plus a pork shoulder cut into roosts and steaks. Should fl laf the overaae family about r 2 months. PLUS 10-lbs. SPUDS FREE 1 FAMILY PACK No. 2 For the family who wonts o larger selection of meats. Same as Family Pack Q No. 1. with ham. bacon and r sausage odded. A reol savings PLUS 15-lb. SPUDS FREE shoulder cur 54319 ;53i9 Pork Shoulders Wrap pad Pork Loins ft;;'. 45c 59c Yes! We have that famous, flavorful Mt. Mahoqany Sugar Cured HAMS and BACON lb. 59c Our Specialty Custom slaughtering, cutting, wrapping, curing ond smoking! COMPLETE FINANCING Buy Now! First Poyment in 45 doys. Free Delivery! Grinshy's Smokehouse Open I .m. o S e m. Mon. fhm $. Rte. 3, Box 66, Old Midland Road TU 2-0769 This year..; give HIM Something for the home.; llll Quality Ctoiirs FOAM RUBBER AND NYLON I iTr i H SWIVEL ROCKER VQfJ li Here's real quality throughout on a fine chair! 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