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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 18, 1955)
THURSDAY, AUGUST 18, 1955 HERALD AND NEWS. KLAMATH LLS OREGON PAGE SEVENTEEN fir" J?VM&m-?A ferric FLAVORFUL ROAST PORK is a year around favorite that it just at delectable served cold as it is piping hot. August is an ideal time to feature this popular meat sliced and served as cold meat for summer sandwiches as shown here. These com bination sandwiches are a whole meal. Serve with Waldorf salad topped with unpeeled apple slices. Photo and recipe sug gestions courtesy Swift and Company. ; ROAST PORK All pork cuts, especially tr.e larger fresh pork items, such as loin or fresh ham roasts, are in particularly good supply at eco nomical prices. When roasted, ! these pork cuts offer plenty of good ! carved and served on a cold meat j platter for buffet or party service. ! They are also perfect for storing j in tile refrigerator for a "slice as needed'' meat for quick sand wiches or snacks. Pork is at its flavor best when thoroughly cooked, so it's import ant to make certain that there are no traces of pink at the end of the cooking time. To make a fine "cold meat roast" for slicine. Just follow the usual directions for roasting pork. Place the pork cut Jn an open pan fat side up and roast in a preheated slow oven (325 P.). When the roast is cooked to perfection, remove from the oven and refrigerate to chill thor oughly before slicing. Another way to feature luscious pork slices is in this intriguing open-faced sandwich recipe. Top ped with a piquant mustard sauce and served with an attractive fruit salad, it makes a perfect party luncheon dish. To roast a pork roast, place the roast, (at side up, on a rack in an open pan. Roast in a slow oven (32S P.) according to the sched ule below. Final internal temperature for pork, if you are using a meat ther mometer, should be 135 degrees Farenheit. Cook a 5-lb. pork roast about three hours. Approximate cooking lime for a pork leg (fresh ham), 8-lb., 4'4 hours, 10-lb. i'2 hours, 14-lb 6Vi hours . ' A 5-lb. fresh pork shoulder will tak approximately four hours rook.iig,' lime: 8-lb. pork" shoulder, about five hours. LUNCHEON SANDWICH (Tieldi 8 sandwiches) . ft slices cooked roast pork !' cup chopped sweet pickle i tablespoons finely chopped onion cup salad dressing 6 slices rye bread, buttered 3 hard-cooked eggs, sliced r4 teaspoon dry mustard 1 1 ? cups medium white sauce i cup shredded, aged Cheddar cheese Combine pickle, onion and salad dressing. Spread on the buttered rye bread. Cover with sliced hard cooked egg. Lay pieces of pork on egg. Combine mustard and white sauce. Spoon this mustard sauce over pork. Top with shredded cheese. Place sandwiches on a but. tered baking sheet and bake in a hot oven (400 degrees) for 15 min utes or until bubbly. EiMIatuVsHtteD! FLORENCE JENKINS, 9? ' Editor Creamed Vegetables If you want to perk up the family's appetite and adu new flavor interest, serve vegetables with a smooth cream sauce. The secret is to flavor the cre?m sauce with a seasoning that will compli ment the tasie of the vegetable, i Seasoning a cream sauce gives you a wide range of flavors to ex periment with. Of course, one of' the most popular is a cheese sauce. Others include horseradish, I tomati, mushroom, olive, herb, parsley and egg. HORSERADISH SAUCE Melt 2 tablespoons butter in a saucepan; add 2 tablespoons four and blend. Gradually add 1 cup milk, stirring constantly, and cook until smooth and thick. Stir ' in y2 teaspoon salt, dash of pepper and 3 tablespoons drained horse radish. Serve with string beans Tor a taste change. COUNTRY ONIONS 6 medium onions 4 tablespoons butter 6 tablespoons dry bread crumbs ' Va teaspoon salt V cup grated cheese 2 cups medium cream sauce Peel onions. Cut thick slice of! top and scoop out center using a teaspoon or melon ball cutter. Cook shells in boiling, salted wa ter until nearly tender and then drain throughly. Chop pulp taken irom centers and fry in butter un til clear. Stir in crumbs -and salt. Pill shells, heaping up the filling. Place in baking dish. Sprinkle tops; with grated cheese and pour cream ! 5auce around onions. Bake at 375 degrees for 15 to 20 minutes or until onions are crusty on top. Spoon sauce over onions for serv ing. For a new taste treat for stulfed onions, stir 1 teaspoon sweet mar joram into the stuffing mixture while cooking it on top of the stove. " J: Jt'J v.v ICE "REAM and cherries have long been a combination popu lar in American homes. Cherry pie, of course, is one dessert frequently served with ice cream. Mount Vernon Cobbler, served with ice cream, will prove equally popular when you serve it, It has the appearance of a glamour dessert with its sweet-tart cherries and crusty topping making a delightful contrast to creamy smooth ice cream. Photo and recipe courtesy National Dairy Council. Cherry Cobbler COBBLER 1 cup sifted flour teaspoon salt Ua teaspoons baking powder l1 j tablespoons sugar 3 tablespoons butter 1-3 cup milk Sift flour with salt, baking pow der and sugar. Blend In butter un til mealy. Stir In milk quickly. Place dough on floured board and pat Into 8-inch square to fit pan. CHERRY MIXTURE 1 No, 3 can tart cherries !i cup sugar 1 tablespoon flour i, teaspoon salt a teaspoon almond extract 1 quart ice cream Drain cherries and place In but. tered 8-inch square baking pan. Heat juice, add sugar, flour and salt mixed together. Cook, st'rrlng constantly, for about 2 minutes. Add almond extract and pour over cherries. Place dough on top, brush with milk. Bake In a hot oven (425 degrees) for IS to 20 min utes. Serve while still warm with ice cream. Serves 8. DAVY CROCKETT has invaded the cheese counters. The new pint-siie tumblers of Borden's cottage cheese (the cheese that won state championship), country style, are on the local grocery shelves. The tumblers are color-impregnated aluminum, so the color won't fade during reuse, and they are available in seven different colors. During these salad-and-sandwich days of later summer, cottage cheese is the perfect combination with fresh or canned fruit or vege tables for meal-she salads. At the same time, the youngsters will be delighted to have indi vidual tumblers for milk-drinking. TLACE MATS If you like1 to sew. coordinated striped and solid denim fabric makes attractive and easy-to-laun-der plnce mats. SCHOOL GIRLS Today need not experience unbecoming clothes. Cottons continue to be smart and ap propriate. Pleated and full skirts reflect the jauntiness associated with girl students. The correct length and a neat hem are a must. When in need of alterations or special sewing services for gratifying results CALL 6271 OR THE BUTTON BOX 2254 So. 4th Square Meal ! How do you get a "square meal" from a home freezer? By freez ing foods in squares box-shaped cartons and utensils instead of round or irregularly-shaped pack ages. This method of packaging will provide space for two or three times as much food, according to Lysle Praser Hutton, director of Deepfreeze Home Economics In stitute. Here are some other tips on packaging for utmost economy of space: Trim excess fats from meats to save space and lengthen storage life. Use square or rectangular uten- vile im- firlnns fni- chantntr fnnds prior to their being frozen. Even cookies and biscuits can De square cut instead of round-cut. Make cakes square, not round. Freeze like parts of chicken to gether in cubical packages) thighs together, drumsticks togeth er, breasts nested. Broilers may be split lengthwise and halves nested for space-saving frozen stor age. Convert bony parts into soup and freeze that separately. Instead of placing bones in the home freezer, make concentrated soup stock. Freeze it in the ice cube trays of the refrlserator. Un mold and seal cubes in a plastic freezer bag. Label and date. The soup cubes have a storage life of two to three months. oft foods like stews, baked beans, cream sauces and chill con tarne may be molded in ice cube trays. Just the right amount then may be removed easily for a meal. Once thawed, pre cooked foods should not be rclrozcn. What every good cook knows: Chock full of tender pieces of pure beef.. .like real home-style chili Lean, tender beef free of all fat and gristle . . . plump, red beans simmered to perfection ...beans and beef blended in rich, full-bodied sauce. That's Dennison's the home-style chili with the just-right tangi ness to please the whole fam ily. Buy Dennison's today costs mere pennies per serving for this tasty one-dish meal! CHlLj CON CARN , (VvrtH MANS) I . t A Try this IO NrW J A-li. ICONOMY SIZf-prlc.d to give you an IXTRA SltVING FREE. Also at your proc.r's In the regular 15V4 at. size can. DRAPERIES Cotton -corduroy, completely washable, is shown as a new ma terial for fall draperies. It Is easy to sew and is available In many attractive colors and patterns. - Tender, Young Beef Roast ' 25 c lb MALLORY SAVES U MONEY! Potatoes US No. 1 -H f lbs. DC 23lb,.-69c V Ai'jF Poiatoes CA b. 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No other shortening at any price is so creamy, so digestible - and so light! Snowdrift 10 Full . U-VtSfTAMI SHOtTtNINO f MADS 1Y TH1 WtS.ON 01 MOM ;..z4'iht jit V ".;Cs NOW -At Your Favorite Grocers NEHI BOTTLING CO. 1500 Esplanodo
