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Iteter recipe This beef roll stew from Cowbelles 9 Mfs. C$rt Stevenson says: "A« a wife I run a home, nfelp^n the office at our feed JfcfllS&ftd help the children. "A* President of the National OMteiles, I also run the headquarters office in Denver and sit ort the Beef Industry Council of the National Livestock and Meat Board. or cut husband is also active In the cattlemen's associations and on the local school board, in addition to running our 18 to 20,009 head feed yard< "Our four children help in the office or as cowboys." Pat is enthusiastic about the Cowbelles' beef cookbook which will be out next year,; With educational advice on buying and storing meat as well as cooking it. She said her family members are all big beef eaters. One of their favorite snacks is made by cutting up round steak or chuck into very small pieces, dipping in batter, deep frying then eating as finger food. Also this: BEEP ROLL STEW I to 2% pounds thin boneless found steak •;4 ,cups vegetable bread- fcriimb stuffing . % cup sifted flour " I teaspoon garlic salt 1 teaspoon paprika *~T|vteaspoon oregano .2 tablespoons cooking oil % cup burgundy red wine 1 lOMrtnmce can beef 3 large carrots, cut slices 3 large potatoes, in chunks 6 small white onions, 2 medium size quartered 1 tablespoon cornstarcSm Cut round steak *^— inch thick, into four strips 12-inches long and inches wide. Spread strip with vegetable Cut each piece of half crosswise making six- inch sections. Roll each one up, starting from the short side, enclosing stuffing. Cut each cross-wise into two or three small anolls." Skewer each roll with SL sliort toothpick. Roll meat in flour mixed with garlic salt, paprika and oregano. Cax-efully brown meat rolls in Ideated oil. Sprinkle any rem^ubning seasoned flour on meat, add wine and broth. Cover and simmer until meat is about one to 1%-hours. Parboil vegetables most tender. Drain to stew when meat about done or tender, crook about five to 10 minutes more. Add tomatoes. Stir in cornstarch mixed with. cold water to thicken gravy slightly. By . It's What' "Where psft this came stars M ishred ar, and kltog ngria goes with almost anything on the table CLIFFORD again. a, you ask? been these years while wine punch be- fastest rising firmament? from Span- fruit, sug- some spar- For a do>le, we Ameri- cans are remarkably fond of having things done for us. So some want ready-mixed sangria, a drink we can pour straight from the bottle. The brand that's pacing the pack is Yago Sant'gria, made by the century-old Bodegas Rioja Santiago, one of Spam's most important wineries. Reg* ttlar Yago Sant-gria is medium-sweet. There's also an extra dry one, for people who prefer dry wine or who want to add their own choice of fresh fruit. Spanish restaurants sometimes offer a white sangria. If you'd like to make one fit home, base it on Chablis. Sangria goes with almost anything, anywhere. At Fourth of July picnics and backyard barbecues, on the beach, poolside, TV side, or just sitting on the front porch swinging and swatting ffie*. If you forgot te chill the bottle, pour it on the rocks. Sangria/ tastes especially good with Spanish food, with olives and sausages and peppers, with the thin cold tomato soup called gazpacho (a sort of liquid salad), with saffroiwcented rice and cook* ing redolent of garlic and olive Oil. But it doesn't go wrong with anything. What should a 90% acidity neutralized coffee mean to you? It means richer, smoother, coffee flavor* It means less acid taste. Among all coffees, only KaVa is 90% acidity neutralized. To a real coffee lover this can mean a lot. It means no bitter or harsh acid taste. Because with most of the acidity neutralized, Kava's rich smooth coffee flavor comes through. So if you're serious about good coffee flavor, try Kava. 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