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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 24, 1963)
Cow Belles' Corner By MRS. TED HYDE Traditionally, fall was the time for beef to be In greatest supply, hence at its cheapest for the housewife. However, (lie growth of Hie feeder Industry has helped to provide a better product for the consumer end a more orderly market for the producer. The surplus grain situation since World War II has also been a factor in the growth of the feed er Industry, providing plentiful supplies of cheap food. In mar ginal economies, breads and grains are staples In the diets of the people. Only in a land of abundance such as we have can so much grain be diverted to livestock and in a sense con sumed by the people through meat, and less of it consumed directly as breads or grains. For the cattleman, fall is still the principal market time, for he is basically marketing his grass through cattle and the grass season is over. He sells his calves, In this area, usually to a California buyer with per manent pasture and a good sup ply of hay. He will winter them and sell them gradually to feed ers for the final finishing. Cat tlemen in this area will also buy, usually In the spring, light er calves to put on their excess grass, and sell them early in the fall directly to feeders. The feeders in turn group the ani mals they haw on feed, feed some up faster than others, pick them out as they become ready, and spread their final sale over a period of time. Cattlemen, too, try to change the natural cycle. In California where the winters are mild, they can calve practically the year around. Some desert cat tle, where they are run on the open ranges practically a 1 1 year, have calves of all ages, or help orderly marketing be cause the feed is poorer and the calves are smaller at weaning time. Each cattleman, encour aged by the rewards of our free enterprise system, seeks to adapt his operation to the form which will bring him greatest profit under his climatic condi tions. His life is a continuous gamble, as Is that of any far mer, on the weather and the market: but that is one of the things that makes It Interesting. The variety meats are more plentiful in the fall. Here are several recipes for them. These can probably also be adapted to game. Liver, heart and kid neys are exceptionally rich in minerals and vitamtns. SAVORY 1WER AND BACON (6 wirings) 4 cup flour 1 teaspoon salt Yt teaspoon pepper 1 teaspoon monosodium glutamate 14 teaspoon sugar 6 slices beef liver 12 strips bacon 1 cup water Combine first five ingredients Dredge liver slices In this mix ture; let stand. Fry bacon until crisp, drain. Brown liver slices on both sides in hot bacon fat; pour off any excess fat. Add wa ter to pan, cover and simmer 20 minutes, or until liver is ten der and well done. Put bacon strips on top of one liver for last few minutes to reheat. Make gravy with pan drippings If desired. (For calves liver, fry about 10 minutes, avoid overcooking which toughens liver, It doesn't need cooking with water to ten derize it: It's preferred by most slightly pink.) SUPREME OF LIVER (4 servings) 1 lb. calf liver 14 teaspoon salt li teaspoon pepper U teaspoon sage li cup corn meal 3 or 4 tablespoons fat or oil 14 cup heavy cream or sour cream Salt and pepper Slice liver thin. Roll in mix ture of seasonings and corn meal and fry in hot fat or oil until browned on both sides. Re move to a warm platter. Drain all but about 1 tablespoon of oil from pan. Add cream or sour cream; season to taste. Bring to a boil quickly and pour over liver at once. UAKEI) STUFFED HEART (8 to 8 servings) 2 slices salt pork 2 cups brend crumbs 14 cup onion, diced 2 teaspoons salt 3 tablespoons flour 3 tablespoons fat or oil 14 cup water 1 lablspoon Worcestershire sauce Dice salt pork; fry until crisp. Combine with bread crumbs, on ions, and half of salt to make stuffing. Trim out white tubs from heart cavity and season with remaining salt.. Fill heart with stuffing; fasten with skew ers to hold in stuffing. Roll heart in flour. Brown in hot fat In heavy kettle. Add water and Worcestershire sauce. Cover and simmer for 2 hours, or un til heart is tender. DEVILED VEAL KIDNEYS (4 servings) 3 veal kidneys 14 cup mayonnaise 1 cup finely crushed bread crumbs 14 cup butler or margarine, melted i Split veal kidneys lengthwise; cut away all fibrous parts. Rinse and pat dry, Spread kid ney halves with mayonnaise; roll in bread crumbs. Let stand for a few minulcs to dry; dip in melted butter. Broil quickly. Serve hot. A reminder to all Cow Belles: The annual meeting and fall luncheon is Saturday, Oct. 26, at 1 p.m. at the Winema in the Round Tablo Room. There will be the election of officers and annual reports on the year's ac tivities. Walt Mclntyre of Mclnlyre Travel Service will give travel tips and the Bon Bazaar will present travel wear. As the luncheon announcement implied, "How you gonna keep 'em down on the farm" after they've seen and heard these travel tips! The cattlemen will be holding their annual meeting during the day, and we'll all round it out with a social hour and banquet at the Winema Saturday eve ning. Be sure to be there for all the festivities. Call Mrs. Cheyne at TU '4-5954, or Mrs. Livingston at. TU' 4-3826 if you haven't made reservations yet. And make plans now to at tend the Oregon Cattlemen's 50th anniversary meeting at Ba ker Nov. 6, 7 and 8. Spray paints in aerosol cans are available for touching up every thing from an automobile to a room interior, advises the Na tional Paint, Varnish and Lac quer Association. City Grade School Menus Monday, Oct. 28 Wiener Winks Buttered Potatoes and-or Corn Cheese Sticks Dish of Fruit Cake or Cookie la pint of milk Tuesday, Oct. 29 Meat Loaf String Beans Cabbage Apple Salad Hot Buttered Rolls Jello - 14 pint milk Wednesday, Oct, 30 Creamed Turkey on Potatoes or ' Buttered Rice Pickled Beets Hot Buttered Rolls Fruit li pint milk Thursday, Oct. 31 Barbecued Beef on Homemade Buns Buttered Corn Cheese Sticks Halloween Cake or Cookies li pint Milk Friday, Nov. 1 Tuna and Noodles Toss Vegetable Salad Peanut Butter Sandwiches or Cinnamon Toast Pumpkin Custard 4 pint milk PAGE 2D HERALD AND NEWS, Klamath Falls, Oregon Thursday, October 24, 1963 Develop Money Sense In Youths v It doesn't take a youngster long to learn that money buys many of the tilings he wants. But the ability to manage mon ey wisely using it to get those things that are really important doesn't come ready made. It has to be learned. It takes time and experience to develop "money sense," and youth ought to get some experi ence in order to become compe tent adults in managing their money. First step in teaching young sters about money is for par ent's to clarify their own alti tudes about money and how it's used. If parents overspend, dis agree about where money should be spent, and argue about sav ing vs. spending, youngsters will pick up some of these same traits. One suggestion isfor par ents to discuss in presence of youngsters what money is avail able, expenses, and what each puts value on. Youngsters are much more understanding about why their wishes can't be an swered if they know why. Teenagers need to be given re sponsibility for some money whether it's an allowance or money that they earn. They need to know what's expected of them in using the money if they make mistakes they'll need to live with them. An allowance should not be paid for assuming routine chores around the house. Everyone in the family should share in fam ily work, pay or no pay. Chores are just a part of being a fam ily. An allowance should take into consideration costs in the com munity in which you live (bus fare, lunch, clothes, etc.), what expenses it's supposed to cover, and who's responsible for emergencies that arise. The more experience a teen ager can have in handling mon ey the better he should fare as an adult. This is of some sig nificance as one out of three marriages in Oregon are per formed with a teenager as the bride. Choose a wastepaper contain er that's easy to clean. Washable ones that won't rust are preferable. Zippy Tomato . Juice A potpourri of seasonings and canned tomato juice are all you . need to create this zippy appc. tizer. Add finely snipped parsley, a little minced onion, Worcester shire sauce, lemon juke, salt and a sprinkling of sugar to the toma. to juice; chill. Strain and serve with a choice of buttered and toasted crackers. Raisin Shortbread Fast And Fancy k FRUITED COLE SLAW Drain chilled canned fruit cock tail, combine fruits with crisp shredded cabbage and sour cream or mayonnaise, add sea sonings to taste and serve at once for a refreshing warm- weather cole slaw salad. Fall is the fun season, time for Halloween parties, after the game gatherings and many other festive occasions. At your next get-together, serve a tray full of tempting tidbits plus a great new" beverage, Hot But tered Cranberry Punch. This novel punch is easy and fun to make. The special ingre dients which gives it zest is jellied cranberry sauce. For ex tra sparkle, it's blended with pineapple juice and sp'ced with cinnamon, allspice, nutmeg and cloves. For the appetizer tray, pre pare a variety of hot hors d'oeuvres. They're always a hit with guests, and surprisingly easy to do. Take Green Pep per Cheese Broil: It requires Pork Roast 'y i fJresh t . t r , w ' w y,;,tM quanry porK. inorr snariK. ! m&. WVrvc( only 2 or 3 minutes under the broiler. Green pepper and crunchy bacon bits go into a smooth cream cheese and butter mixture, seasoned with garlic salt. This can be set aside un til just before serving. Then whip it up to soften; add an esg. Mound it on toasted bread which you can have cut ahead of time into assorted shapes. Broil and serve. Deviled Deckers are easy, too. The filling of deviled ham, shredded Sw iss cheese and grat ed onion can be spread between three slices of bread and cut into cubes. Anchor each three decker cube with a wooden pick. Refrigerate until just ready to serve; then bake three to five minutes or just long enough for the filling to become melty and the bread lightly browned. Most unusual of all these ap petizers is the recipe for Blue Cheese Nut Balls. Just four in gredients go into these nippy lit ble cheese appetizers: Crumbled Blue cheese, butter, flour, and finely chopped pecans. Roll each cheese ball in more chopped pecans and bake. They are served cold so can be prepared ahead and frozen or stored in a covered container. HOT BUTTERED CRANBERRY PUNCH Yield: i't quarts (20 servings) Saucepan, 3-quart 4 cups i2 1-lb. cans' jellied cranberry sauce ! cup firmly packed light brown sugar 14 teaspoon clnnamtn Is teaspoon allspice 1 teaspoon ground cloves teaspoon nutmeg li teaspoon salt 1 quart water 1 quart unsweetened pine apple juice 1 cup 12 sticks) butter, cut into 20 pats Stick cinnamon In a large saucepan crash cranberry sauce with fork. Mix in brown sugar, cinnamon, all spice, cloves, nutmeg and salt. Gradually add water, beating until smooth with rotary beater. Stir in pineapple juice; heat to boiling, then simmer 5 minutes. Pour into punch cups; top each with pat of butler. Serve with cinnamon stick stirrers. GREEN PEPPER CHEESE RROIL (32 appetizer.) litg sheet Preheated broiler ' t Bread 2 strips bacon, cut up ' cup (l4 stick) butler 2 packages 3 oz.) cream cheese 14 teaspoon garlic salt 1 egg, slightly beaten 3 tablespoons finely chopped green pepper Cherry tomatoes Pimiento-stuffed olives Trim crusts from bread; cut into squares, rectangles or cir cles. Toast one side; set aside. Meanwhile fry bacon until crisp; drain on absorbent paper. Cream together butter and cream cheese until well blend ed: add garlic salt. Gradually add egg; beat until mixture holds its shape. Fold in green pepper and bacon. Mound on untoasted sides of bread; top with slices of tomato or olives. Broil 2-3 minutes or until lightly browned. DEVILED DECKERS (36 appetizers) Shallow baking pan Preheated 450 degree oven 1 can (4'4 oz.) deviled ham 2 cups ('4 lb.) shredded Swiss cheese 2 teaspoons grated onion 12 slices day-old bread In a small bowl blend together ham, cheese and grated onion. Spread on bread to make four triple-decker sandwiches. Trim crusts from each sandwich; cut each into 9 cubes (hold together .with wooden picks). Bake 3-5 minutes or until heated through. BLUE CHEESE NTT BALLS (3 dozen) Baking sheet Preheated 350 degree oven '4 cup crumbled Blue cheese l cup butter a cup sifted flour ' cup finely chopped pe cans In a bowl cream together cheese and butter; beat until light and fluffy. Gradually add flour; blend thoroughly. Blend in 14 cup pecans. Chill for ease in handling. Shape into halls li to 1-inch In diameter; roll in remaining '4 cup chopped pe cans. Place on baking sheet; bake 12-15 minutes. Remove lo wire racks to cool. Left-Over Meat Curry What housewife hasn't been faced with the problem of what lo do with left-over meats? How can she make an interest ing and nutritious main dish with that meat remaining on Sunday's leg of lamb or meat left from a chicken or turkey dinner? Curry is the answer. Served over flakey rice with a few of the many traditional curry con diments chutney, peanuts, chopped green pepivr, chopped egg, toasted cocoanut in side dishes for slection bv the fam- IIERALD AND NEWS, Klamath Falls. Oregon Thursday, October 24, 1963 TAGE 3D y f. Cool weather favorite. Top quality pork. Short shank. 1 - ' ' j PORK ! STEAKS i in' From finest mid-western porkers. mi SLICED BACON Korn Kist or Yorkshire SIRLOIN STEAKS t i ' ) 4- Full cut, bone - in steaks. Full value trim always! BOILING BEEF Plate cut. Full beef nutrition! lb. g" T-B0NE STEAKS U.S.D.A. Choice aged beef. CO0 BG3 o P o flGE a G20G3TF CO 0GSC7OGDO0 ffuEB AS? G3&S0EM SHORTENING 0 Velkay. Fine quality for all cooking -baking. 3-lb. can &4&y TISSUE Truly Fine facial White, pink, yel low, Aqua. , Box of 400 PEACHES $' SPAGHETTI Early Garden Freestones. Bite size. No. lVi can F 0 R or Macaroni j Porter's Elbow I Macaroni, long & I elbow spaghetti. i 24 oz. Pkg. 3 APPLE PIE & Cherry !1 Morton's ; frozen. Your I favorites. TOWELS .... r . .. 22 oz. pie ! Shasta paper towels. Strong, absorbent. ! : Giant Rolls BREAD Ovenjoy, white or wheat. 22 1 2 oz. loaf SAUCE TOMATO i...iluiti,lhiX.:' Town House, finest flavor for meats and soups. 3 oz. can .hi. ; - :AkjLjJLi ,i 11 1 FREE! Super Meat Pet Food Demonstration 8th St. Store Friday & Saturday EVERY DAY IS SAVINGS TIME AT SAFEWAY! Camplbe Gerber's. All strained varieties. AVi-ox. glass jar All meat and vegetable base soups. lOVi-oz. can in oo Top Quality -Top Value Pumpkin ' -289 Clam Chowder "411 Baby Ruth Nuggtfs or Butterfinger Chips 39c Candy Bars '"'' 99e Save More at Safeway Beveraaes - or I All I" Cream O' The Crop 4A AA Large Eggs 49' Kidney Beans 7?$1 Drink Base s " 6 " -6i$1 1.49 10 at. Instant Coffee Instant Coffee Gold Medal K,,ch,n ,,1,,d ,lour Mayonnaise Kr0"' ,om "v ",v6(,, 1.19 Malted Milk Co'no,,on Choe 0 ... 99c .V 79c 3S lb. 2.29 62c 53c Vet's. Highly nutritieuj Dog Food Cat Food Fmk" Fin quo1 ,,v is ... 6 59c 2?31c 15 .. 32 ... Peanut Butter RMl RM"1 chunkv w ct 1.29 Mill. Stick. 10 Mild Stick. 10 s KRAFT CHEESE CRACKER BARREL 55c Sharp Stick. 10 a. 53c li. Sharp Stick. 10 63c 65c Prices effective Thursday, Oct. 24 thru Sunday, Oct. 27 at Safeway in Klamath Falls. Limit rights reserved. C 'Nt till. Br.. ..... itaM.rM.T.. US. No. 2 RUSSET POTATOES Folger's Klamath Gems lb. 2 COMPARE THESE PRICES ... SAVE! Coffee Edwards Coffee Ice Cream 3-lb. Mb. 3-lb. 2-lb. 1.45 97c 1.39 93c Mb. can Mb. can 49' 47" lly or guests according to their Individual tastes. This, with a largo tossed salad, and you have a dinner which combines goodness, thrift and imagination. Lett-over curry begins as you put away your meat left-overs and all gravy and meat juices that may be left from a meal. The gravy will be the basic sauce for your curry. But if you find that none is left or not enough, the excellent canned or dried gravies on the market will make good substitutes or addi tions. Also, a medium thick white sauce may be used if you prefer. There are no hard or fast quantities or ingredients for left-over meat curries. One word of warning. Use the curry powder sparingly at first. More curry powder can be add ed if desired but it cannot be taken out once it has been put Into your concoction. The following basic recipe can be used for most meat curries. MEAT CURRY 2 tbls. margarine 1 large onion or equivalent amount of onion flakes 1 medium can of mush rooms or 44 lb. fresh mushrooms 2 cups left-over gravy, gra vy mix or medium white sauce Salt and pepper to taste 2 tsps. curry powder (sug gest addition of V, tsp. at a time until desired taste is achieved) 1 tbl. Worcestershire sauce 2 cups left-over meat Suggested condiments for side dishes (use at least three). Peanuts, jar of chutney, chopped green, pepper, toasted cocoanut, chopped hard boiled egg. Saute onion and mushroom in margarine. Add gravy, season ings and if mixture Is too thick, broth or water may be added to thin. Check curry tasle and add more If desired. Add cooked meat, which has had all bone, fat and gristle removed and has been cut into small cubes, and return to stove for gentle heat ing. Serve over cooked rice. This curry (with exception of rice) may be prepared well in advance and reheated over low heat just before serving. It will make ample servings for four people. To toast cocoanut, put In shal low ungreased pan In 325 degree oven for about 12 to 15 minutes or until lightly browned. Mix frequently for even toasting. Frosted Fruits Whip together 6herbet and or ange juice and spoon over chilled canned fruit cocktail for "Frost ed Fruits," a made-in-moments refresher to be enjoyed lust about any time of day. There's never any luss m the kitchen wilh canned fruit cocktail. Sim ply open the can and the deli- cious assortment of cling poach es, seedless green grapes, maras chino cherries, pears and pineap ple awaits your eating pleasure. FROSTED FRUITS 1 can (1 ib. 14 oz.) fruit cocktail, chilled 1 pint lemon or orange sher bet Vi cup orange juice rind Drain fruit cocktail: spoon into 8 Individual dishes. Whip together sherbet and orange Juice! spoon over fruit. Sprinkle with orange rind. Serve immediately. Makes 8 servings. Lucerne Party Pride. 14 Delicious flavors Vx Gal. 69 Safeway Vitamins and Aspirins A "Best" Value! Vitamin C 100 MG ,oo,.u, 49c Vitamin C 250 MG ,oo..um 99c Multi Vitamins . III. ef 100 89c Multivitamins ,..,, 1.98 Multi Vitamins & Minerals ,oo. 1.79 Chewable Vitamins ,00 ,., 1.49 Aspirin ,oo. 21c 200. 39c Buffered Aspirin 100 count 69c HALLOWEEN PUMPKINS lb. 3 RED DELICIOUS APPLES Red Grapefruit & Golden Delicious 9199 . . S & W FINE FOODS Grapefruit Sections Purple Plums Green Beans Cul 9 No. 30J can' 37c 8 ot. con Juice laden PM Aft Breakfast fruit. 3I.UU Julienne Beans Save as you spend at Safe way . . . Low, low prices, plus Gold Bond Stamps. VaIIaui flmAiir Cooking onion I CHUT? VIIIUII) for more flavor. 3 bog 1 9C Dnttfitin Serve your fovorite i 90 I alSnipS boiled dinner lbs. ZC Ydnis erve cnc''ec' r bu,,er 2 29c 30 can No. 30J can ( 29c 31c Small Whole Beets Julienne Beets Sliced Carrots Kernel Corn No. 303 con 29c No. 303 con 2?39c No, 303 con 27c 8 ot. con 2J33c ON KEEPING FOOD WARM Modern gas ranges will keep meals warm or hours without over-conking or drying out. Home economists with gas appliance manufacturers recommend cover ing the following foods when hold ing In tho keep warm oven: cooked vegetables, mashed pota toes, gravy, breads, rolls and cake-type desserts. Aluminum foil makes an ideal cover. Do not cover meats, pastries or casser ole dishes. For a crunchy alternate to breakfast toast, split leftover muffins and toast quickly under the broiler. Serve with butter and jam or maple syrup. more meat H Jiwre flavors
