What is the key to successful beef cookery? First, choose an appropriate method for the cut you’ve selected. For tender cuts, dry heat methods such as broil ing, roasting, pan-broiling, sauteing/pan-frying, and grilling are best. Moist heat methods, such as braising and cooking in liquid, are better choices for less tender cuts. The following tips help make cooking beef by any method as easy as 1,2,3. Pan-Broiling Beef 1. Heat heavy nonstick skillet five minutes over medium heat. 2. Season beef (straight from refrigerator), as desired. Place beef in preheated skillet (do not overcrowd). Do not add oil or water. Do not cover. 3. Pan broil according to recipe, turning once. (For cuts one inch thick, turn occasion ally) Remove excess drippings from skillet as they accumulate. After cooking, season beef with salt, if desired. Pan-Frying Beef This cooking method is best for thin, tender beef cuts. Lean cuts, such as cubed steaks or floured and breaded cuts, may re quire additional oil to prevent sticking. 1. Heat small amount of oil in heavy nonstick skillet over medium heat until hot. 2. Season beef (straight from refrigerator), as desired. Place beef in preheated skillet (do not overcrowd). Do not add water. Do not fcover. 3. Pan-fry to desired done ness, turning occasionally. After cooking, season beef with salt, if desired. For The Control Of • Starlings • Pigeons ■♦-Sparrows • Crows Avttrol Is A Pesticide For Control of Pest Birds *296°° +6.00 Shipping ’ Restricted use pesticide must have current applicators license Blain Supply Rt. 1, Box 117 H Blain, PA 17006. 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Set oven regulator for broil ing; preheat for 40 minutes. During broiling, the oven door for electric ranges should be left ajar; the oven door for gas ranges should remain closed. (However, consult you owner’s manual for specific broiling guidelines.) 2. Place beef (straight from re frigerator) on rack of broiler pan. Season beef, as desired. Po sition broiler pan so that surface of beef is within specified dis tance from the heat as indicated in chart. 3. Broil according to recipe, turning once. After cooking, season beef with salt, if desired. Stir-Frying Beef Cook beef and vegetables sepa rately, then combine and heat through. The cooking liquid may be thickened with cornstarch dis solved in water, if desired. 1. Partially freeze beef for easier slicing. Cut into thin, uni form strips or pieces. Marinate to add flavor or tenderize while preparing other ingredients, if desired. 2. Heat small amount of oil in wok or large heavy nonstick skillet over medium-high heat until hot. 3. Stir-fry beef in half-pound batches (do not overcrowd), con tinuously turning with a scoop ing motion, until outside surface of beef is no longer pink. Add additional oil for each batch, if necessary. Roasting Beef 1. Heat oven to temperature specified in chart. 2. Place roast (straight from refrigerator), fat side up, on rack in shallow roasting pan. Season roast, as desired. Insert oven- IT / —CLOSED SUNDAYS, NEW YEAR, EASTER MONDAY, ASCENSION DAY, WHTT MONDAY, OCT. 11, THANKSGIVING, Fill (111 E CHRISTMAS & DECEMBER 26TH FISHER’S FURNITURE, INC, NEW AND USED FURMTURE USED COAL & WOOD HEATERS COUNTRY FURMTURE & ANTIQUES BUS. HRS. BOX 57 MON.-THUR&66 1129 GEORGETOWN RD. FFB, 66, SAT. 8-12 BART, PA 17503 For More Information 1-800-468-4909 717«354*4929 Leave Message Cooking Beef Is As Easy The Chi Machine The Sun Harmony Aerobic Exerciser Does your body get the oxygen it needs? f Adapted from j quiz b> Dr Eiui Noguchi) Cheik all the bines n huh apph to you □ I wake up tired, even alter eight hours of sleep O I sleep restlessly, waking up frequently O I suiter from chronic fatigue Cl I have poor physical endurance □ I tend to be moody and irritable □ 1 am susceptible to colds and Hu □ I suiter Irom allcigies Cl I frequently led tense and on edge Cl I am Irequently constipated Cl I have Irequcnt pain in my shoulder and/or back □ I have weight problems Cll crave sweets, alcohol or soda If you checked more than three boxes, your body might not he assimilating sufficient oxygen "Please consult your physician You may wish to have your blood oxygen levels tested before and after you begin to use the Chi Machine. proof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touch ing bone. Do not add water. Do not cover. 3. Roast according to recipe. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand IS minutes. (Temperature will continue to rise 5 to 10°F to reach desired doneness and roast will be easier to carve.) Grilling 1. Prepare charcoal for grill ing. When coals are medium, ash-colored (approximately 30 minutes), spread in single layer and check cooking temperature. Position cooking grid. (To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position Adams 4-H Presentation Night Adams County 4-H Presenta tion Night was conducted at Gettysburg Middle School April 27. Fifteen junior and four senior 4-H illustrated presentations were given. Five senior and three junior prepared speeches were presented. Three junior and four senior 4-H members presented impromptu speeches. The objective of 4-H Presenta tion Night is to provide an op portunity for 4-H members to "My research has convinced me that lack of oxygen is the root ot most or perhaps even all disease l)i Shizuo Inouc As 1,2, 3 before the heat forces you to pull it away; approximately four sec onds for medium heat). 2. Season beef (straight from refrigerator), as desired. Place on cooking grid directly over coals. 3. Grill according to recipe, turning occasionally. After cooking, season beef with salt, if desired. (Because gas grill brands vary greatly, consult your owner’s manual for grilling guidelines.) Cooking In Liquid The cooking liquid may be re duced or thickened for a sauce, as desired. 1. Coat beef lightly with sea soned flour, if desired. Slowly brown on all sides in small amount of oil in heating pan. Pour off drippings. Omit brown ing step for corned beef brisket. 2. Cover beef with liquid (e.g. a 4-H HAPPENINGS practice organizing and present ing an idea in front of a group. They are able to demonstrate their communication skills in a competitive format and receive constructive comments from judges. 4-H leaders and parents were judges for the evening. Junior presenters were Joel Gilbert, York Springs; Charlotte Battersby, Fairfield; Braeden Eastman, Biglerville; Sara Oyler, Biglerville; Corbin Wood, Littlestown; Zach Nell, Gettys burg; Anna Rebman, Gettys burg; Luke Reichart, Littlestown; Lee Wilkinson, Aspers; Hanna Barra, New Oxford; Steph Barra, New Oxford; Adam Smelser, Arendstsville; Jacob Oyler, Biglerville; Taylor Diaz, Orrtanna; Cassie Bishop, Bigler ville. Senior presenters were Jessi JUNE DAIRY MONTH Lancaster Farming, Saturday, May 20, 2000-B7 broth, water, juice, beer or wine). Add seasoning, as de sired. Bring liquid to boil; reduce heat to low. 3. Cover tightly and simmer gently over low heat on top ol the range according to recipe or until beef is fork-tender. The cooking liquid may be re duced or thickened for a sauce, as desired. 1. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings Season beef, as desired. 2. Add small amount (Vi to 2 cups) of liquid (e.g. broth, water, juice, beer or wine). 3. Cover tightly and simmer gently over low heat on top ol the range or in a 325°F oven ac cording to recipe or until beef is fork-tender. Leister, Biglerville; Missy Jeff coat, Littlestown; Steve Norris, Emmittsburg; Christina Dille, Fairfield. The following 4-H members presented senior division pre pared speeches: Vincent Gilbert, York Springs; April Smelser, Arendtsville; Carl Wilkinson, Aspers; Detra Deatrick, New Oxford; and Chris Jeffcoat, Lit tlestown. Junior impromptu speeches were given by Alyssa Biesecker, Biglerville; Meagan Cole, Bigler ville; Anna Coinbert, Biglerville; Clayton Wood, Littlestown; Laura Bishop, Biglerville; and Katy Baldwin, Biglerville. Senior impromptu 4-H speak ers were Meaghan Rudolph, Hanover; Erin Davis, Orrtanna; Jonathan Reinecker, York Springs; and Andrew Reinecker, York Springs. Braising Beef
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