Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 8, 1954)
TIIUHSDAV, JULY B, lOM IIKRAU) ANI) NKWS. KLAMATH FALLS. OREGON PAGE SEVENTEEN and IliMfedly'sEifellDOT FLORENCE JENKINS. Editor w I PORTERHOUSE STEAK should be broiled t a moderate temperature In order that ttoak can be cooked through by the time It It brown on the surface. Garnish the platter with critp pariley end tlicet of froth tomatoet which are plentiful on the local market now. There's Nothing Like Good Steak Hum and potato aalad ere won derful fur a long weekend, but about every no olten a Rood thick beefsteak la Just what Ilia appetite crave. buiiiieiled here la a iorlcrhoue ateak lo a e r v e tour. From the sirloin end of Uie short loin. It la the Icndercsl section of the rule and, in the opinion of many, the beat flavored. It la tine iralned, well, maibled with a characteristic portion of fal and ronlalna a largo portion of tender loin. To broil, trim off excess tat aiuuiul Uie outer tdue. l'laco on the broiler rack two to three Inuhex from aourco of heat. A rack that flta Into a alullow pan will allow the drlpplniia to collect In the pan. Otherwise, a aheet of loll, cupped at Uie edges, placed below the rack will aave much on oven cleaningi If you broil In your regular oven aa many of u do. Ham Asparagus Rolls With Cheese Sauce Asparagus la one of springtime's treata and nearly cveryono enjoys Uie flavor of this tender nprinc vcuelablo. K la almost perfect In Itself, almply dressed with melted butler and low dropa of lemon Juice, for eomethliig a little "li ferent, aervo Ham Anparagua Roll Willi cheese Bauce on aquaroa of crisp buttered toaat aa Uie main dull for a spring luncheon. This recipe serves au. HAM ASPAIUUIS ROLLS . 2 lbs. fresh asparagus a slices boiled ham cup butter cup flour '2 teaspoon salt 31, cupa milk 1 cup grated Cheddar cheese Cook asparagus In a small amount of boiling aalled water until tender. Wrap ar slice of ham around each bunch of 5 or 6 as paragus apeara, brush lightly with melted butter and place on a but tcied baking pan. Uuko at 375 de grees far 10 to 1 minutes, until heated through. Meanwhile, melt butler In saucepan, blend In flour and salt. Add milk slowly, stirring constantly. Cook over low heal i until chevse Is melted. To keep warm, place In top of double boil er over simmering waior. Place ham rolls on buttered toast end top with hot cheeso sauce. ' , 1 r FORMERLY TO G85 . 1 v ' '. y-.r : v "'. v. ,. rvv ...'', v , f , t- on niw lummir ,4i ttylof . , After one side lias browned, salt and pepper and turn. Bull retards the brownltig process so should not bo added until after browning. For a thick cut of porterhouse steak a total of 15 to 20 minutes will produce a rare steak. Cook loiigcr If your family likes meat well done. TO sum: In aervlnt. the bone Is removed by the carver and cuts are made clear across the stenk, making unllorm portions and allowing a portion ol Die larger or top por tion and a piece of tenderloin for each person. Use a small carving knife to carve a porterhouse. Place the plslter brlure the server so Uie flank (tall of Uie ateak) la at carver's left. After the bone Is removed, It Is easy lo cut Uie steak In uniform pontons. Cut flank Into serving p.cces, also, as some persons like it belter than Uie more tender loin. VEGETABLES Fried potatoes seem a natural accompaniment lo ateak. The new potatoes on Uie market, boiled first, Uion diced and hash-browned, are popular with most families. Or, select tiny new potatoes, boll with jackets on, peel and cream or brown In butter. New summer squash that arc Just now coming to this market, boiled quickly In a small amount of water and buttered, are a nice vegetable with Uil meal, And always a salad, of course. If you don't have lettuce, radishes and onions In your own garden, the tossed salad of your choice adds Uie final touch to the main course. u tail s Tt i, IUT NOT IN IVEKT' ITHE. 1 V Wide Choice Of Produce Offered On KF Markets Sure sighs of summer on local maikcla wns the arrival of local grown beets. They reach the home maker quiLkly enough to be used for beet greens If you like to cook the small beets with Uie greens. Field grown vegetables are In from Uie Red Bluff country. Sweet corn and tomatoes are especially better right now than most of that oflcrcd any Unto during last sum mer. Other good fresh vege ables In clude okru. eggplant, both Danish ana summer tquash and tuchlnnl. Mustard greens, crisp Icicle rad Ishca and green onions are plcnU ful. Peaches are just reaching the market-. They follow an ample sup ply of apricots on which there have been some good specials already. Sweet plums aro In as well aa the first Bins cherries and Thompson seedless grapes. Nectar berries that wonderful cross of loganberries and boyaen- berrles that are known few places outside of Southern Oregon are now on Uie market. Raspberries are still good and better straw berrlea will be In soon. Honeydcw melons and cantaloupe are in now. Watermelons, Uie week before the Fourth of July, had al most reached the summer low in price and Uie quality of melons this year is excellent, oFkst book Because as many hospital pa tient and convalescents at home like to keep a record of visitors, a little guest book Is a fine gift lor ouch a friend. n 10 . filters ijpjrjii dlte 1 MlMiat tuVM tf enderfnl combination of facet elected North mat- wheat . . . praminm cera,eztre-Ana gnwad to t Dnaf otn .we vorv.tad flue iortu wniu iimuw There'! lots of ml, dd f aihioned rich bottemUk bt ended rifhtlnto UmbsIz, afaJcee ail the cllffereaee. XorUh Perk Up Summer Menu With Chicken Burgundy ficrve Chicken Pol Roast Bur undy In a ring of buttered noodles and complete Uie muln course with a crisp green salad or a tray of assorted relishes. Cllasses of Cullfornla red or while table wine will add a festive note. Red table wine, audi as Burgundy, Claret and Zlnfendel, are best served cool or at room tempera ture, Baulernc. Riesling, Chablls and other white table wlnca are preferred well chilled. Chicken Pot Boast Hurgvndy 4 tablespoons bacon drippings or oUier fal 1 (4 to 6-pound I chicken cut Into serving pieces 1 cup chicken broth (canned v v THE VERSATILE CHICKEN hat teldom teen more "specitlt" then at Klemeth Falls markett, making it one of the most economic! dithet you can terve. Chicken it wonderful fried, tawed I particularly' "with homemade7 noodles I, curried or made Into chicken pie. Here, however, it a recipe from the Wine Institute that will perk up your menu. You can use a fryer or you can uie a slewing hen. U twntiy ne pltuftp CIK nee. TIMMIUI rs ; i is or bouillon cube broth may be used 1 lit oz.i can tomato sauce Vi Cup Burgundy or oUrer red table wlno 1 medium-sized onion, thin ly sliced 2 stalks celery, chopped 2 tablespoons chopped pars ley Ball and pepper to taste 8 medium sized carrots, scraped and sliced 1- 3 cup Hour 2- 3 cup water 2 tablespoons Sherry wine 1 cup cooked or canned peas Heat bacon drippings In a Dutch oven or other heavy kcUle; add chicken and saute until nicely Dbeorer how tender, light and tut y flapjacks can be. Put Albers Flapjack Mix , on your shopping list now. browned on all aides. Add chicken broth, tomato sauce, Burgundy, onion, celery, parsley, salt and pepper, Bring to a boil, then cov er and simmer gently lor 2 to 2 ii hours (or longer. If necessary), until chicken la almost tender. Add carrots; continue cooking ',i hour or until chicken and carrots are tender. Remove chicken and vegetables from liquid. Pour li quid Into a measuring pitcher or bowl; skim off excess (at; add water to make three cups of li quid; return to Dutch oven. Heat to boiling; mix flour and Uie 2-3 cup of water to a smooth paste; add slowly to the boiling liquid, stirring constantly; almmer for 5 minutes or so. Season to taste with salt and pepper. Add Sherry. Re turn chicken and vegetables to gravy. Add peas. Heat thoroughly and serve. 1 rrankly, folks, we're amaz- 'J ' . ed at this wonderful, delight- )5a tW. B: ful flavor. It's delicate and SB9s sij yet every spoonful is smooth lpjP with a rich taste that brings 'C5 'W 'rIUS' out every bit of fte fresh " J 'iilv lemon flavor. Like it? We'll IS. , bet you'll be amazed too when you try ' 1 vMfx it ... so try it! Nobody but Medo- , makes Lemon Chiffon like this! " . LIGHT AND COOL FOR SUMMER serving it thit froien be nana salad. Delightfully pretty with itt pale pink color tparked with bright red bitt of chopped maraschino cherries, the salad hat a fine fruity flavor that it jutt a bit tart. Whipped evaporated milk givet it a smooth fluffy texture while chopped nuts add a surprise touch of crunchiness. Serve luncheon tiie tlicet with hot rolls for a summertime lunch. Frozen Banana Salad l'i cups mashed banana (about 3 medium bananas 2 tablespoons kmon Juice cup sugar '2 cup mayonnaise 1- 3 cup chopped nuts 2- 3 cup evaporated milk, chilled Icy cold Vt cup chopped ."sraschmo cherries Feel bananas and slice onto a r il till HwulitM liirf fwiuttlV piece of waxed paper. Mash with a lork. Place mashed banana In a medium size mixing bowl. Stir In lemon Juice, sugar, mayonnaise and nuts. Whip milk until If Is stiff and wUl hold a peak. Fold In banana mixture with the cherries, lightly but thoroughly. Turn Im mediately Into art Ice cube tray and freeze until firm, about 3 to 4 hours. Makes 1 quart (8 to I servings. 711 MAIN
