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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 7, 1963)
Meat Pies A Man's Dish Thursday, November 7. 1963 PAGE 3C HERALD AND NEWS, Klamath Falls. Oregon GRILLED "N" GOOD Ham and lamb cubes baked in biscuit dough over wood charcoal briquets were the invention of one contestant in a "men only" coolcout. Cubes are cooked separately with seasonings, then wrapped in dough and grilled in foil over glowing char coal. Serve these hearty meat pies the next time you entertain around the fireplace. STUMS U.S.D.A. Fulfrounds. All first cuts. No "heel" cuts at Safeway. Compare the trim Rump Roast Flfn ,b.69c Boneless Roast wi' t 17 ib. 89c Fancy Bacon HZTZ. .b.59c Safawaythicksliced2.b.$l.l5) HfBDDOdl Yii lf-nl! AiS nAAiiriA Zee. White & U - U U tJF (2 CoWIfin) Orange Drink "IT 3fe,89c Chocolate Syrup Peanut Butter Chili Sauce AA Large Eggs (SeoExe Cinch brand. White, Spice, Devil Fudge, Golden, and Upside Down. '..ZzatSX W3TTOT-3! TiTi 111'" Choice Beef U EJ U Hershey's ft AQ 16 oi. can Xfor"l S'SS. 89c lib & creamy. 28 oi. Town House, real flavor. 12 oi. Cream O' The Crop. Doien 25c 49c CV3dx 5 varieties Req. Pkgs Meat pie cooked over ood charcoal briquets was a leading entry in a recent national cook out contest for men only. Here's the recipe, planned for a paity of six. The treat, of course, is "convertible" that is. it can be prepared just as easily in doors over a fireplace grill or built-in kitchen grill. 1 small leg of lamb, boned and trimmed 2 cloves gal lic, crushed 1-3 cup butter 1 lb. cooked ham, cut in 1-inch cubes 2 green peppers, cut in 1-inch pieces 2 small onions, minced 1 lb. small mushrooms, quartered 2 tbls. Lemon juice i tsp. oregano Best for Flavor . . . Best for Quality . . Fresh Oysters aS?2t 59c "Smokies" AZ Sa" 49c "Back-Ribs" ISXfflZi? $2.49 Pks lor) UaU 'r U I 1 11 k Vrf 'OTw ' , , Lucerne Party Pride. 14 delicious flavors. Betty Crocker, refrigerated, Bisquick or Buttermilk. 8 oi. Zb "OS. Zb ' Highway half slices. II ' , . , I mSSSSSSSini I - Hash Browns Sdded 2 35c f Everyone'$ f avorite fruit; Marshmallows i$T 25c Bran Flakes "JR?,?1 3f,rJl Sugar Frosted Flakes KZJ Froot Loops XSX 3J1 I VlfflrHflTtn niirrrT nAT i tacp us- No- 2 rn Lb rind Chunk Tuna Mustard Ovaltine Yuban Coffee Cat Food Friilin, FUh or ft Chicken. e'4 oz. can 3 tsp. salt ' tsp. pepper 5 slices bacon 2 cups biscuit mix i tsp. paprika 2-3 cup milk 14-inch heavy duty quilted foil Cut lamb into 1-inch cubes. In large skillet, saute with gar lic in butler until well browned, about 10 minutes. Add ham, green pepper, onion and mush rooms; cook five minutes. Add sherry flavoring, lemon juice, oregano, salt and pepper; sim mer, uncovered, for 10 minutes, stirring frequently. Cook bacon until crisp; drain well and crumble." Combine ba con, biscuit mix and paprika; stir in milk and mix to a I A (OjC Sweef and meaty. df.V,. "1 2 Gal. VO) :irfect,0ba A'I delicious candied! f V'"-"' fTifa. 32 SUr-Kijt No. y2 cans Moreihoui VVttttm ityle. 20ij oz. Plain or Chocolate 6 oz. jar Regular or Drip Mb. can smooth dough. Divide dough into six portions and roll each out to a seven-inch square. Spoon equal portions of meat and vegetable mixture onto cen ter of squares; crimp edges of dough together, forming rolls. Cut six 10 x 14-inch sheets of foil: place a roll on each and wrap securely. Place on grill over glowing wood charcoal briquets; cook 10 to 12 minutes, truning frequently to b r o wn evenly. Remove from grill; fold foil back and crimp around edges to make serving cish es. Garnish with pineapple chunks, lemon slices and par sley sprigs, if desired. Originator Melvin W. Conway of Clovis, Calif., rates this a tasty, hearty meal for hungry men. & ,r $mi,rfi j I SIPMliLtuLBS ss .b. 1 E LargeS Loaf C . n n yTX F TTV Candi Cane 55 d ZJ y Ii U U Bag Tl "'" ' Golden ripe, and full of '-' 4 ' plump sweet goodness. ii v mi!:B!i.)!t:ittiio "tii ttticmir u mtr u;m at ur-aiau wi iiitt m n n 15 i f riiiiiiiiiniiiiMiiiiiiiiiiiiiiiiiiiiiiiiMiiiih TTTniiit imi imTmnTnrmmrmnnniniiitiiiiiimHMhMiniiiminirn forwIC IIBIlf .ICICSfrllOMTlHt.lH), UMWT ITOIII, INCOVOUTIP 4T V.v: jvlt'-y ft . l .si lO Kji MORE FLAVOR For a truly delicious flavor and shorter cooking time try individual pot roasts simmered in rich, canned tomato sauce. Won't strap the budget either. . Best for Value! Individual Individual Pot Roasts fit es pecially well into plans for serve-yourself . dinners, since there is no carving required at the table and vegetables are cooked with the meat. The com bination of subtle French sea soning with the bright flavor of canned tomato sauce produces an especially delicious main course. Suitable as accompaniment would be the classic French salad of lettuce tossed with an oil and vinegar dressing. Use three tablespoons pure vegeta ble oil. 2 tablespoons wine vine gar, ' teaspoon salt and a dash of pepper. The French salad maker mixes salt and Pot Roasts pepper with ' teaspoon dried mustard and a few drops of vinegar in salad spoon. Then uses spoon to toss salad, sprin kling lettuce first with oil. then vinegar, and tossing mad- The typical French dessert would be a bowl of assorted fresh fruits and a tray of chees- After this, small cups of double - strength black coffee. Good? Oui, Madame! INDIVIDUAL POT ROASTS (Servings - 6) 3 Ib. boneless beef pot roast salt and pepver cup pure vegetable oil 1 medium onion, chopped 1 clove garlic, minced 1 cup sliced celery 2 (8-pounce) cans tomato sauce l'i cups water 2 teaspoons salt V teaspoon pepper 1 small bay leaf 6 small potatoes, peeled and halved 6 carrots, cut in half l'i cups fresh or frozen lima beans ' 4 cup flour Cut beef into 6 pieces, keep ing as uniform as possible. Sprinkle with salt and pepper. Brown well in pure vegetable oil in Dutch oven. Add onion and garlic; cook over medium low heat until tender and lightly browned. Add celery, tomato sauce, water, salt, pepper and bay leaf. Cover and simmer two hours or until meat is tender. Add vegetables and cook 20 to 23 minutes longer. Remove meat to platter and keep warm. To make gravy mix flour with Vt cup water, add this mixture to the pan liquid in the iDutch oven. Sim mer until thickened. MARKET BASKET Oregon State University An unusual number of b e e f features, plentiful economical buys in pork, good buys in chicken, and scattered values in turkeys describe the situation at the meat counters this week. In the beef department we will sec particular emphasis on the steak cuts, although pot roasts will also get their share of atten tion. Fresh pork will probably con tinue to be featured for the next few weeks. There are par ticularly good buys in shoulder steak, pork chops, loin roasts, and bacon. Vegetables with the lowest cost per serving Include potatoes, root vegetables, squash, cab bage, and beets. Cauliflower and broccoli are at about their lowest price of the season. Brussels sprouts, the miniature cabbages, are approaching their peak supply. Good quality sprouts arc firm, compact, bright in appearance, and green. Don't overcook this at tractive vegetable if you want it to retain color, shape and nu tritive value. California artichokes are plen tiful and the price has dropped a little. Artichokes offer an in teresting menu change served either as a salad or as a hot vegetable. There are lots of pumpkins or pies. The flavor of pie made with home-cooked pump kin is outstanding. Apples, (jrapes, cranber ries and bananas load the fruit parade. Just harvested, crisp, flavorful apples are eco nomically priced. Also, this is the season to buy fresh apple cider and to buy or make car ameled apples. Oregon cranberries, a bumper crop tills year, add a festive touoh to any meal. Put a few packages into the freezer for later use. Because Utey go into the freezer dry, they're easy to separate later on. If you wish to grind berries, do so while still frozen, as they will be less drippy. Persimmons and pome granates, two interesting but less-known fruits, are now In the markets adding extra color to the already colorful fall fruit and vegetable displays. COOKING WITH BUTTERMILK Many good cooks have discov ered that buttermilk, with its unique flavor and slight acidity, mukes light tender cakes, bis cuits and pancakes. Home econo mists with gas appliance manu facturers say that if you have a favorite recipe that calls for sour milk, you can substitute the same amount of buttermilk. NEWSPAPERS KM THE MOST! : .Vie"
