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Oven Stew Short Ribs
OVEN STEW SHORT RIBS
By Florence Harting, Dayton, Washington, Past President of State Cow
Belles Association and wife of John Harting, a former Columbia County
Cattleman of the Year.
2 lbs. boned short ribs 4 carrots
or round steak Flour, salt, pepper, paprika
1 can small onions (garlic salt and Worcestershire
1 can small new potatoes sauce optional)
Cut beef in small pieces, roll in flour, and braise meat in small amount
of fat. Put in baking dish. Add flour to fat in braising pan, adding liquid
of onions and potatoes to make gravy.
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Back:
Some water may be necessary. Pour gravy over beef. Cover and bake
2½ hours at 325° F. Add whole canned onions and potatoes and sliced
carrots. Season. Bake 1 hour longer. Serves six.
(I like to bone some of the short ribs and freeze pieces cut in cubes
for stew.)
Short ribs are among the many Thrifty Beef Buys. You can easily
bone them out yourself and save money. They can be used many different
ways.
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# Oven Stew Short Ribs
*Recipe from the kitchen of Florence Harting, Dayton, Washington*
*Serves 6*
## Ingredients
- 2 lbs. boned short ribs or round steak
- 1 can small onions
- 1 can small new potatoes
- 4 carrots, sliced
- Flour
- Salt, pepper, paprika
- Garlic salt and Worcestershire sauce (optional)
- Fat (for braising)
- Water (as needed)
## Instructions
1. Cut beef into small pieces and roll in flour.
2. Braise meat in a small amount of fat. Transfer to a baking dish.
3. Add flour to the fat remaining in the braising pan. Add the liquid from the canned onions and potatoes to make a gravy. Add some water if necessary.
4. Pour gravy over the beef. Cover and bake at 325°F for 2 1/2 hours.
5. Add the whole canned onions, whole canned potatoes, and sliced carrots. Season with salt, pepper, paprika, and optionally garlic salt and Worcestershire sauce.
6. Bake 1 hour longer. -
Apple Torte
What's Cooking
Break up a meeting with this apple torte
Ladies getting together at your house to
plan the year's agenda? Serve this crusty
apple torte—it's not too sweet for a morn-
ing or afternoon meeting, but becomes a
lavish dessert with the addition of vanilla
ice cream.
Ingredients: 4 Tbs. soft butter, 1 cup
sugar, 1 egg, 1 cup flour, 1 t. cinnamon,
½ t. baking powder, ¼ t. soda, ⅛ t. salt.
3 peeled, cored apples cut in lengthwise
slices ⅛″ thick. Cream together butter and
sugar. Add egg and beat until light and
fluffy. Sift together flour, cinnamon, baking
powder, soda and salt, and beat in thor-
oughly. Stir apples into batter, which will
be thick and hard to stir. Turn into but-
tered 9″ pan and spread smooth. Bake at
350° 1 hour. Cool and cut into wedges.
Serve warm. Six servings.
Back:
nwest Woman
pass it on. We'll
be balancing the stories between Washing-
ton and Oregon, and, where possible, offer-
ing up-to-date information on admission
and charges.
In the past, many of you have passed
your favorite recipes on to me, and I'm
sure there must be many more taste treats
hidden in Northwest kitchens. I'll follow
your directions and make my own taste
test—and, should I use your recipes, you'll
be fully credited in the column. Mail your
recipes to me, c/o Jane Adams, "Hello
Northwest," Room 2300, 1001 4th Avenue,
Seattle, Washington 98104.
And don't forget that address when you
have a question to ask, or a suggestion
to offer. I hear from you often, and your
letters delight me.
A very Happy New Year to each and
every one of you!
Jane Adams
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# Apple Torte
*Northwest Woman — "What's Cooking" column by Jane Adams*
*Serves 6*
## Ingredients
- 4 Tbsp soft butter
- 1 cup sugar
- 1 egg
- 1 cup flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 apples, peeled, cored, and cut lengthwise into 1/8-inch thick slices
## Instructions
1. Cream together butter and sugar.
2. Add egg and beat until light and fluffy.
3. Sift together flour, cinnamon, baking powder, baking soda, and salt; beat into the creamed mixture thoroughly.
4. Stir apples into the batter — it will be thick and hard to stir.
5. Turn batter into a buttered 9-inch pan and spread smooth.
6. Bake at 350°F for 1 hour.
7. Cool and cut into wedges. Serve warm. -
Canned Salmon... the Convenient Source of Important Protein!
Canned salmon...
the convenient source of important protein!
High in vitamins and minerals and free of cholesterol.
Delicious canned salmon, from the icy waters of the great Pacific Northwest, is a
convenience food that's rich in nutrients! The protein in salmon is complete...in the
same food group as meat, poultry, cheese and eggs.
And when you use the whole can of salmon...including the liquid, bones and
skin...you get the full benefit of the iodine, phosphorus, calcium, vitamin A, vitamin
D, and the B-group vitamins.
Canned salmon is relatively low in calories, and because it contains polyunsatu-
rated fat, it is an ideal food for people on a low cholesterol diet.
Canned salmon is available in the familiar 15-1/2 oz. tall cans, each containing two
cups; in 7-3/4 ounce flat cans containing one cup; and the smaller 3-3/4 ounce cans.
Serve canned salmon often, just as it comes from the can, or use it as the basic
ingredient in many easy and quick-to-prepare dishes such as those in this booklet.
Choose the choice Sockeye or Chinook salmon when color is important as in
salads and appetizers. When mixed with other ingredients in casseroles, soups and
sandwich fillings, the less expensive Pink or Chum salmon is ideal.
Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious,
convenient natural food, with nothing added but salt for flavoring.
Back:
Canned Salmon Institute
SUITE 110, 190 QUEEN ANNE BLDG./SEATTLE, WASHINGTON 98109/206-284-8383
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# Canned Salmon... the Convenient Source of Important Protein!
*From the Canned Salmon Institute*
## About Canned Salmon
Delicious canned salmon, from the icy waters of the great Pacific Northwest, is a convenience food that's rich in nutrients! The protein in salmon is complete...in the same food group as meat, poultry, cheese and eggs.
And when you use the whole can of salmon...including the liquid, bones and skin...you get the full benefit of the iodine, phosphorus, calcium, vitamin A, vitamin D, and the B-group vitamins.
Canned salmon is relatively low in calories, and because it contains polyunsaturated fat, it is an ideal food for people on a low cholesterol diet.
Canned salmon is available in the familiar 15-1/2 oz. tall cans, each containing two cups; in 7-3/4 ounce flat cans containing one cup; and the smaller 3-3/4 ounce cans.
Serve canned salmon often, just as it comes from the can, or use it as the basic ingredient in many easy and quick-to-prepare dishes such as those in this booklet.
Choose the choice Sockeye or Chinook salmon when color is important as in salads and appetizers. When mixed with other ingredients in casseroles, soups and sandwich fillings, the less expensive Pink or Chum salmon is ideal.
Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious, convenient natural food, with nothing added but salt for flavoring.