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
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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.;
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