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County Faretasty fresh By Joe Bonwich St. Louis Post-Dispatch (MCT) Nonetheless, we've been flipping up a storm at the backyard grill, making burgers from a variety of meats (and in one case, a vegetable). Our first suggestion: Use high-quality, relatively low- fat beef, but add some fat, working from the inside out. Putting a pat of herb butter inside the uncooked patty makes the interior moist while adding flavor. Our second suggestion: Skip the beef and go with bison for a full, meaty fla- vor. Bison has about a third less fat than 90 percent lean beef, however, so it, too, can benefit greatly from some added ingredients. We recommend adding one egg for every pound of ground bison _ and flavor- ing it with just a touch of shallot and Worcestershire. Other flavorings would work equally well, so experiment with your favorites. We'd have liked to pro- vide some burger-making tips to coincide with the start of grilling season, but as everyone knows, this year that ship sailed with La Nina. And even when we do get a normal transition from winter into spring, many of you have been fir- ing up the grill all year round. involves moving beyond red meat. Turkey burgers are generally lower in fat than beef burgers, but be careful: Not all ground turkey is created equal. Look for a label that speci- fies lean ground turkey breast, with no dark meat or skin added. And finally, for our fourth and fifth suggestions, consider dropping the meat altogether. Make a burger out of fish _ a tuna burger, for example _ or take advantage of the fact that a portobello mushroom cap cooked on the grill looks a lot like burger patty. ___ Our third suggestion Building better burgers Recipe Finder: & 2 tablespoons Worces- tershire sauce 1 egg shallot Salt pepper 1 tablespoon minced Freshly ground black 1. Preheat a grill for direct heat. 1 pound ground bison 4 hamburger buns Directions: Worcestershire sauce in a bowl; beat with a fork until well combined. Stir in shal- lot and salt and pepper to taste. Add bison; with your hands, mix gently but well. Form into four patties. Sea- son again with salt and pep- per. 2. Combine egg and Poorman's Cake (MCT) — Ann Carter from Charleston, S.C., wrote in on behalf of her grandmother, who has lost a beloved recipe for what she called Panama Cake. Her grandmother said she received the recipe from a fellow military family in the 1970s. She remembers that the cake was made with flour, sugar, shortening, raisins, nuts and spices, but did not call for any eggs. David Hulteng from Crownsville, Md., saw Carter's request and thought that a recipe he had for Poorman's Cake sounded very much like what she was looking for. He said that he has had the recipe since the 1970s and has made it many times, receiving "rave reviews." He said that it came from a monthly publication by the Lutheran Brotherhood Insurance Co. An introduc- tion to the recipe in that publication said, "If you're fresh out of eggs and if your day's schedule looks full, Poorman's Cake is just the ticket for a hungry family." This is a very easy recipe and makes a large cake that is wholesome and tasty, with or without a cream frost- ing. A note at the end of the recipe says it keeps well for shipment overseas if made in a coffee can and not frosted. into 4 slices. Wet your hands with cold water and divide the ground beef into 4 portions. Pat each portion of beef into a thick patty. Press an indentation into the center of the patty, fill- ing it with a slice of herbed butter. Mold the beef to enclose the butter com- pletely. Sprinkle burgers with salt and pepper to taste. 3. Set up a grill for direct heat and preheat to high. When ready to cook, brush oil on the grill grate. Grill the pancetta, if using, until golden brown, 2 to 3 min- utes per side. Transfer to a plate lined with paper tow- els to drain. caps (about 5 inches in diameter) 1/2 medium roasted red bell pepper, stemmed, skinned and seeded 1/3 cup mayonnaise 1 pinch ground red (cayenne) pepper 3. Brush oil on the grill grate. Cook burgers over direct heat 4 to 6 minutes per side. If desired, rotate the burgers 90 degrees halfway through cooking each side for an attractive crosshatch of grill marks. Cook until an instant-read meat thermometer reads 125 degrees for rare, 135 degrees for medium-rare or 145 degrees for medium. Cooking beyond medium is not recommended as bison can dry out easily. 4 thin slices mozzarella cheese, optional 4 large, crusty rolls, such as kaiser rolls 4 lettuce leaves 4 slices ripe tomato Directions: bun, garnish as desired and serve. 4. Place each patty on a HAMBURGERS WITH HERB BUTTER Yield: 4 servings 4 teaspoons finely chopped fresh herbs (any combination of parsley, chives, basil, oregano and tarragon) 1/2 clove garlic, minced Freshly ground black pepper butter, at room temperature 1 1/2 pounds ground sir- loin, round or chuck Coarse salt al 1.4 cup (1/2 stick) salted 4. Place the burgers on the hot grate and season again with salt and pepper. Grill the burgers until cooked through, 5 to 7 min- utes per side for medium. If desired, rotate the burgers 90 degrees halfway through cooking each side for an attractive crosshatch of grill marks. If using cheese and/or pancetta, place a slice of each on each burger after you've flipped it, pancetta first. To test for doneness, insert an instant- read meat thermometer through the side of the burger into the center, let- ting the temperature reach 160 degrees for medium. 5. Brush the buns with the melted butter and toast on the grill for 30 seconds to 1 minute. Assemble the burgers, adding toppings (lettuce, raw or grilled onion, tomato) and condi- ments as desired. 4 slices pancetta, option- 4 slices white Cheddar cheese, optional 4 hamburger buns 2 tablespoons melted butter 1. Place herbs, garlic, 1/4 teaspoon black pepper and softened butter in a small mixing bowl; stir or beat to combine thoroughly. Place on a piece of plastic wrap or parchment paper, roll into a cylinder and twist the ends to compact the mixture. Refrigerate or freeze until firm. Directions: 2. Cut the herbed butter Per serving (made with ground sirloin): 565 calo- ries; 33g fat; 17g saturated fat; 150mg cholesterol; 38g protein; 27g carbohydrate; 3g sugar; 1g fiber; 395mg sodium; 115mg calcium. Adapted from "How to Grill," by Steven Raichlen (Workman, 2001) ___ 'BELLO BURGER Yield: 4 servings gar 1/4 cup balsamic vine- 1/4cup soy sauce olive oil, divided 3 cloves garlic, minced 4 portobello mushroom 1. At least 30 minutes and up to 2 hours before you plan to grill, prepare a marinade by combining the balsamic vinegar, soy sauce, 1/4 cup olive oil and garlic in a medium bowl. Place the mushrooms in a plastic bag, pour the mari- nade into the bag, shake to coat and let sit at room tem- perature. Turn the bag occa- sionally to saturate the sur- face of the mushrooms with the marinade. 2. Cut roasted red pep- per into several chunks and place in a food processor or blender. Add mayonnaise, the remaining 1 teaspoon olive oil and cayenne pep- per. Process until pureed. Refrigerate until serving time. 3. Prepare grill for direct heat at medium tempera- ture. Drain mushroom caps, discarding marinade. Place mushrooms, gill-side down, on the grill. Grill uncovered for 8 to 10 minutes, turning the mushrooms twice. Top each with a cheese slice, if using, after the second turn. Meanwhile, toast the rolls at the edge of the grill. 4. Place the mushrooms on the bottoms of the toast- ed rolls and top with let- tuce, tomato and dollops of the mayonnaise. Close the sandwiches with the top of the buns. Serve hot. Per serving: 330 calo- ries; 17g fat; 7g saturated fat; 115mg cholesterol; 22g protein; 22g carbohydrate; 3g sugar; 1g fiber; 370mg sodium; 75mg calcium. 8049 Hwy 99E, Los Molinos, CA We Accept EBT "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY BLACK CANYON ANGUS BEEF WE FEATURE SPECIALLY CUT MEATS AT NO EXTRA CHARGE Prices good April 18-24, 2012 Meat Bonanza Coming Saturday May 12th Annual Spring ! Save On Your Favorite Cuts of Meat. Watch For Details Coming Soon! Watermelons Seedless Produce Specials Avocados Large White Corn Italian or Yellow Squash Primordoro Cherry Tomatoes 10.5 oz. 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon salt 3 cups flour 1 cup chopped walnuts (optional) Directions: Preheat oven to 350 degrees. Combine first four ingre- dients in a saucepan and bring almost to a boil. Simmer 15-20 minutes, until raisins are soft. Put aside until cool. Mix flour and spices and combine them with the thor- oughly cooled raisin mixture. Pour into a greased and floured 13-by-9-by-2-inch inch pan. Bake for 35 to 40 minutes, until cake springs back at the touch. POORMAN'S CAKE Makes 12-16 servings 2 cups sugar 1 cup shortening 2 cups water 2 cups raisins If you are looking for a recip, write to Julie Roth- man, Recipe Finder, The Baltimore Sun, 501 N. Calvert Street, Baltimore, Md. 21278 or email baltsun- recipefinder@gmail.com. 384-1563 STAMPS ACCEPT FOOD WE REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS NO CARDS Wednesday, April 18, 2012 – Daily News 5A $599 ea. 1/4 cup plus 1 teaspoon Per serving: 400 calo- ries; 24g fat; 3g saturated fat; 5mg cholesterol; 8g protein; 38g carbohydrate; 6g sugar; 3g fiber; 935mg sodium; 65mg calcium. Adapted from "Born to Grill," by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1998) BISON BURGERS Yield: 4 servings Help Us Wrestle Up Some Grub April 12th Cowboys & Kids working together to end Hunger in Tehama County -21st All Jewelry 25% off with a donation 423 Walnut St., Red Bluff • 528-8000 T-F 10am-5:30pm • Sat. 10am-4pm Gold Exchange facebook.com/redbluffgoldexchange Green Giant Canned Vegetables 14.5-15.25 oz. Cereals 14.5-18 oz. select varieties 89¢ Ice Cream 1.5 quarts Breyer's Butter 1/4's 16 oz. $399 $299 30 pks Beer Find us on Facebook! facebook.com/nuwaymarket $1499 + crv 2 for Keystone or Natural $500 $599 $279 Cereals 14.5-15.5 oz. $199 Sara Lee Wide Pan Breads 24 oz. 3 for $300 2 for $100 99¢ Grocery Specials Nabisco Chips Ahoy Cookies 9.5-14 oz. 2 for $500 McColl's Ice Cream 5 quart Tubs 2 for $600 TJ Farms Shoestring Potatoes 20 oz. 99¢ Bud, MGD or Coors $899 12 pks Beer + crv lb. $179 Chips 10-10.5 oz. Lay's Potato