TIWHSDAY, MAY 13, 1054
HERALD AND NKWS, KLAMATH FALLS, OREGON
PAGE SEVENTEEN
riCNIO MEATS
The moat exciting eating eon
altta of foods cooked over an open
fire, whether It'i built-in barbecue,
a portalbe charcoal grill or
Boy-Scout-atyle log-tire. Hambur
Ilrai Miladly 's KEeDneDB
FLORENCE JENKINS. W Editor
gers, seasoned with salt and pepper
uu m iii,Mo union juice mase won
derful patties. Grilled frsnks are
delicious without anv einalrilail
fixings, but if you'd like a smoky
mjuui, twist me iranxs with
bacon and fasten at both ends with
toothpicks. Cubed steaks, club
steaks or sirloin should be cooked
quickly on a hot, greased grill.
Don't try round steak unless tt ia
purchased thin and pounded be
fore cooking
THE ART AND SECRETS of Chinese cookery art easily mas
tared when you use packagad Oriental dinneri. Chop suoy,
chow mein, egg oo yong, end many other delicloui Chineie
dishes can be quickly prepared from your grocer's shelves.
They offer a welcome departure from the everyday menu.
This ipecial diiplay wat an early May feature at Carter'i
Fine Foodi, 1420 Esplanade. The umbrellas are down now, ai
they will serve a second tour of duty as decorations for a
coming country club dance.
OMELET IN THAILAND
SERVED ON HOT RICE
For away lands of the Far Ka.it
do not im o strange lo
alter we enjoy eome of the dishes
which are frequently eaten mere.
Tills particular mmn dlh nflrn
eaten In Thailand, Is made with
familiar end I w jr available
foods but the foods ere pui
together In en unusual way to
make one of the most sumptuous
msin dunes you hsve ever tried
OMrXrT fflTH SAUCE
1 tablespoon butter or msr
nsrlne
I lb. fresh lean pork, coarsely
chopiea
1 medium sited tomatoes,
quartered end each quarter
s Iced thin.
2 medium sited onion a,
coarsely chopped ,
1 small head caullllower cut
Into tiny flowerets
3 teaspoons salt
teaspoon pepper
1 tablespoons soy sauce
t4 cup water
4 cups hoi cooked rice
For the sauce, melt the butter
or mnrRarlne In large entice pan
or soup kettle. Brown (not too
brown) the meat In the butter or
margarine. Add the tomatoes,
onion, cauliflower, salt, pepper.
soy sauce and water. Cover and
conk until the cauliflower Is tender
but not overcooked. If tomatoes
am not very Juicy, II may be ne
cessary to add some additional
Water.
Ingredients for the omelet:
1 tablespoon butter or mar-
Y garlnn
Vi lb. fresh lean pork, coarsely
I cnopped
i 1 medium slsed onion
,' 3 medium sited tomatoes
CgRS
'i teaspoon salt
Melt butter or marttarlne In a
small skillet or ssucepsn. Add the
fresh lean pork end the onion end
rook until the meat browns slight
ly. Add thn tomatoes snd cover snd
conk slowly until the meat Is ten-
CLEAN PETS
Cleanliness In one of the most
Important things to remember
about pels. Food snd Water bowls
should be washed In hot soapy wa
ter once a dny. Slip a rubber mat
under fund dishes on the floor to
catch spills; then wash It with
a stiff-bristled brush dipped Into
aottpsmls. Provide your pels with
sleeping cushions that have wash
ablo stuffing or u.io wnshnble
sleeping blankets. Select pet col
lars that are washable and then
auds them often. This prevents
odors caused by contact with the
animal skin secretions thnt serve
as waterproofing' for your pet.
der. Enough Juice" should cook out
of the tomatoes to keep the mix
ture from sticking. In a large bowl
best together the eggs snd salt.
Melt enough butler or margarine
in a large skillet to thoroughly
grease the bottom and sides of the
sktllel. Pour the eggs Into the skll
let. Cook over medium heat, until
the egg on top Is rooked and the
egg next to the skillet Is the de
sired degree of golden brown. As
the egg cooks, use a spoon to push
some of the cooked egg away from
the bottom of the skillet so thst
the uncooked egg may touch the
skillet snd cook solid.
Place hot rice on a heated plat
Irr. Turn the omelet out of the skll
let onto the rice. Place tile pork,
onion snd tomato mixture over half
the omelet, turning the other half
of the omelet over the mixture
Herve Immediately with some of
the tomato, pork and oaullflower
sauce spooned over the omelet snd
rtce. Serve the rest of til It stuce
in a separata dish.
REDECORATING
Any cabinets, walls, or wood
work you Intend to repslnt or
paper need a preliminary soap-and-waler
treatment. As a matter
of fact, sometimes a thorough
washing will reveal the fact that
you don't need to do quite as much
repainting as you thought. Maybe
the original tlrqd-looklng coat la
Just soiled, not actually faded or
marred.
i Sam
ITOPS IN QUALITY!
i
j IMITATIONS
! 0TMI rKeMjl
II hap" L-sUEal
1 1 UTTU POOfSSgg
IWVaf III PRICE
mm i v
msmoL
meals!
'eUSO TRY leetheNI, letaetftu, Memeetj
tea ItnNs, Knrle4-Ne41t and lesegae.
CHIItMCMHIU SUCMOM CO. rouuMO, omoon
wSIm
KOREAN RICE AND VEGETABLES it a dish that is ..ten
traditionally with chopsticks, so the vegetables are cut into
small placet, shredded or rolled into smell balls. However, if
you've mislaid your chopsticks, you can enjoy it just as much
with the usual American table silver. Recipe and picture comet
from Rice Consumer Service.
Pi;bium-pahb Made
In Your Own Kitchen
1 tablespoons prepared
sesame seed
4 tesapoons butter or mar
garine
1 lablespoona butler or mar
garine
i pound ground beet
S cup green onion, chopped
14 cloves of gsrllc, minced
Dash of pepper
a tsblespoons soy ssuce
2 cups bean sprouts
1 cup shredded celery
1 cup shredded unpeeled cu
cumber Vs cup water
1 cup shredded csrrot
S cups hot cooked rice
1 pear shredded
Prepare the sesame seed bv
plsclng the seeds In a hot skillet
and leaving In the skillet over the
heat until the seeds are a golden
brown. Melt the 1 tablespoon but
ter or margarine In a skillet or
ssucepsn. Add the beef, green
onions, gsrllc, pepper and eesame
seea, cook slowly until the mest
Is done, stirring frequently. Add
the toy ttuce and bean sorouta
and cook until the bean sprouts
are heated through.
in a skillet or aaueeoan. melt
I teaspoons of the butter or
msrgarlne and fry the celery two
minutes. Lift out. Melt the other
2 tesspoons of butler or margarine
In the same skillet or saucepan
snd fry the cucumber two min
utes. Lift out. Add the water.
bring to a boll and cook the
carrots about three minutes. The
celery and cucumber may be kept
hot by placing them In a covered
dish In a hot oven until the carrots
are cooked. Add the rice to the
beer and bean aprout mixture.
Mix lightly. Serve now In bowls
or on platea or on a platter.
Decorate the top with the celery,
cucumber, carrot and the pear.
This recipe mskes eight servings.
Pepper
uatsup
HEAVIER CATSUP
WITH REAL
CHILI PEPPERS
With Wijfli,,- '''
cap! ysZs
TODCT
vituKO. every cup of coffee
has to be good...
MAKE SURE you get
the one coffee you know is
GOOD TO THE LAST DROP
.'s ;J"
'
VVkjaJi&r Vacuum-packed
STORE BLANKETS SAFELY
Protect your blankets from their
traditional summer enemies mois
ture, moths and mildew when you
put them away this year. Wash
and dry them thoroughly or have
them washed. When tbey are dried
and sunned, put them away In a
tightly closed storage container.
Some of the most convenient are
those made of vinyl plastic with zip
per closings.
HIIOE SOX
To assure suitcase cleanliness,
always pack your shoes In cotton
drawstring "mittens" or with old
stockings. These will keep shoes
from soiling your clothes, dark
shoes from discoloring light ones,
or suede from getting scuffed.
MAKE YOUR OWN SALAD. Entertaining can be fun if you
serve your guests the makings and let them build their own
salads. A handsome platter fairly groaning with attractively
arranged talad ingredients makes an inviting buffet that will
surely delight your guests. The on shown hara holds wide
variety of tempting talad ingredients arranged on a bad of
finely chopped lettuce. Two (3- -ounce I cant of Norway
sardines flank the bowl of mayonnaise in the center of the
platter. Cucumber circles, quartered hard-cooked eggs,
quartered tomatoes, whole cooked beets make nice color
combination with parsley sprigs for decoration.
9th and Pine
Phone 3188
mm mmmm
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