THURSDAY, FEBRUARY 2, 1956
HERALD AND NEWS. KLAMATH FALLS, OREGON
PAGE SEVENTEEN
Keep The Pop In Pop Corn
On these cold winter afternoons
and evenings do you often imagine
a heaping. bowl of fluffy popped
coin all warm and buttery? You
look through your kitchen cabinet
and, happily, find some corn left
over from the last time you
brought out the popper. But in
stead of the large, tender bits of
popcorn you made before, the ker
nels turn out to be only half-popped
and half-tender. So much for your
dream! . -
Want to know what happened in
Uie few days since you removed
specially - processed, perfectly -poppable
corn from its original air
tight container?
The popcorn kernels dried out
because of the relatively warm air
In our modern homes. Once pop
corn has been opened, use ' one
single precaution to maintain cor
rect moisture content. Seal the
kernels again in a jar, can, or
plastic bag and keep in a cool
place or in the freezer. If corn is
already dried out from incorrect
ttorage, raise the moisture con
tent by moistening a cloth or blot
ter In salt solution, rolling It up,
and putting it into a tight con
tainer with the corn. Let stand at
least 24 hours. When readv to use
the corn, mix it thoroughly and
test-pop a few kernels. If still too
dry, repeat the moistening pro
cedure. And equally important for the
largest, tenderest popped corn be
sure to use hot oil, close to 900
degrees in temperature. An accur
ate heat test of the oil can be
made by dropping in a few ker
nels to see if they "spin." It they
do, you're ready to pop. Pour in
only one layer of kernels, having
oil deep enough to Just cover ihem.
Put on the lid and shake, keep
ing the heat high. In less than a
minute you'U hear so much action
going on you won't be really sur
prised if the huge air morsels lift
the I d all by themselves. At the
sound of the last few pops, remove
from heat. ( -
Delicious popcorn every time
Is that easy to make. Good eating!
Fwrf A RE ALL." CHOICE lYifcAL, vender, ,mcy s.r.om tteaK is
hard to beat. This time of year, top quality beef becomes more
plentiful so you can take advantage of good supplies and
serve it frequently.
X
71
COT J I
Effortless Entertaining
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4 K U J J
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GRILLED CHEESE SANDWICHES provide an easy, speedy
way to serve a group. Set out a sandwich grill for self-service.
Serve your choice of beverages; if beer, the new handy large
size bottles are a convenience. Paper plates and napkins
eliminate later dishwashing.
How long has it been since you
have used your electric sandwich
grill? If it has found its way to
a top shelf in your kitchen. It's
time to take It down and relearn
what a handy piece of equipment
It is.
For informal entertaining, a grll!
is a wonderful asset. It toasts
sandwiches dellclously, It can be
used wherever there's an outlet, it
allows the hostess to be with guests
and, better still, ft encourages self
service. So, the next time guests drop in,
or when you're planning late-evening
refreshments that are rela
tively quick and easy-to-fix, set out
the grill and sandwich makings.
And, If you want to be especially
thoughtful, provide a beverage
choice. Have coffee for those who
want it and plenty of tangy beer
for guests who prefer a relaxing,
cooling contrast to the hot sand
wiches. Basic directions for toasting
sandwiches In an electric grill and
suggestions for simple sandwiches
follow:
TO GRILL SANDWICHES
1. Choose day-old bread. 2. Cut
bread at least a half-inch thick for
best results.- 3. Preheat grill with
grids closed. 4. Toast sandwiches
without turning with grids closed,
or double the cooking area by turn
ing the top grid back Hat and cook
ing the sandwiches about t min
utes on each side with moderate
heat. ,
GRILLED CHEESE
SANDWICHES
1. Place two thin slices of pre
sliced, processed American cheese
on buttered white or whole wheat
bread. Top with a layer of canned
deviled ham, then spread with pre
pared mustard. Cover with second
slice of buttered bread. Spread
outside top and bottom of sand
wich with softened butter, drill un
til cheese is melted and sandwich
Is golden brown.
2. Using pumpernickel or rye
bread, make each sandwich with a
slice of Swiss cheese and a thin
slice of cooked ham or tongue. Add
a thin slice of tomato or onion, if
desired. Grill as above.
3. Using any non-sweet bread,
make each sandwich with a layer
of sharp cheese spread and a top-
L
ping of sliced, stuffed green olives
or pitted ripe olives. Grill aa above.
4. Using any non-sweet bread,
make each sandwich with grated
natural Cheddar cheese, crumbled
bacon and thin tomato slices. Drill
aa above.
Everybody's changing
to faster foolproof
RED STAR
YEAST
Big Fresh Cake
, AND
Speca Active Dry
Delivered
FRESH by BORDEN
IWikCknMDIvUiM
Si
rloin
Steak
Top quality beef steak Is won
derfully easy to serve, but you do
want to prepare It correctly. Broil
ing Is the cookery method which
best develops the flavor and re
tains the tenderness of a fine,
aged steak. Simply broil the steak
until one side Is brown, season,
turn, and broil the other side and
season.
Unless you're a "pro" at the
broiler, you'll probably want to
follow a good broiling schedule.
You then can vary the schedule to
suit your own broiler as you gain
experience. A good rule of thumb
is that a thick steak, to be wtll
browned outside and juicy rare in
side, should be broiled 3 inches
below the heat,, aouroa However,
If you want the steak well done,
you should lower the broiler pan
or lessen the heat so the steak
will cook through without burning.
There are a variety of season
ings that enhance rather than cov
er the wonderful meat flavor. A
tasty one Is seasoned butter. Sim
ply whip the butter, add chopped
parsley or chives, and spread over
the hot broiled steak.
Another Idea is to brush the
steak with salad oil that has been
flavored gently with garlic, be
fore broiling. Roquefort or Blue
Cheese spread lightly on top of the
broiled steak gives a flavor com
bination treasured by many.
DEVILED SIRLOIN STEAK
Yield: g aervings
1 sirloin steak ( inch thick)
about 3 pounds
'a cup butter or margarine
1 teaspoon chill powder
1 teaspoon garlic salt
1 tablespoon paprika
3 teaspoons salt
Pan-broil steak until well brown,
approximately 10 minutes on each
side. Blend together butter, chill
powder, garlic salt, paprika and
salt. Spread over steak. Cover and
heat five minutes. Uncover. Spoon
sauce over steak. Serve hot.
BEEF STROGANOFF
Yield: 4 to 6 servings
IVi pounds sirloin steak cut in
' 2-inch strips
Vi cup flour
1 teaspoon salt
' 3 small onions, chopped fine
Vi pound mushrooms cut in .
pieces
1 clove garlic
3 tablespoons fat
2 tablespoons flour
1 cup beef bouillon (canned or
made with cube)
1 tablespoon Worcestershire
sauce ' '
1 cup sour cream
Roll steak in flour and salt. Pan
fry onions, mushrooms, and garlic
in fat for 5 minutes. Add beef
and brown evenly. Then remove
meat, onions and mushrooms from
pan. Combine flour with drippings,
in the pan. Add bouillon and Wor
cestershire sauces. Cook until thick
ened. Add sour cream and heat
slowly until gravy simmers. Add
beef and vegetables and heat for
a few minutes.
NOODLES DIAVOLO
Call them what you will dl- (
avolo, dlable or Just plain deviled
noodles dressed this way make
an epicurean, penny-wise main
dish. Cook one pound noodles as
directed on package and drain
thoroughly. While the noodles and
saucepan are still hot, add a gen-,
erous dollop of butter, a clove of ;
garlic, one-half cup grated cheese 1
and a family size can Underwood
deviled ham. Cover saucepan tight-1
ly; shake and toss contents until j
. 1 n ... l ...... I
nooaies are wen vuuicu. ncmuc
garlic clove and serve.
CHOWDER FOR BREAKFAST
Weekend breakfast should be
more leisurely than those served
on the other five mornings of the
week. Tempt the family to linger
longer 'round the table by pre
senting this festive ohowder ac
companied by hot biscuits, eggs'
scrambled with croutons and whole
fruit. Combine one can each con
densed cream of celery soup and
clam chowder with an equal
amount of top milk. Heat gently:
do not allow to boil. Ladle piping
hot Into generous bowls and sprin
kle with paprika and chopped
parsley. Makes six servings.
ran
W KLAMATH fAlXi. OKCSOS
OPEN EVERY DAY"
AMERICAN CHINESE
Fee t their beat!
k. 6494 For Orders To Take Out
Ben B. Lee, Mgr.
NEW
FLAVOR
The Different
Hot Cereal I
MORI NOURISHING!
WHIATIIRI COOKS INSTANTLY I
Now better than ever! Made with famous Idaho Baart
Wheat Gives you all the B-vitamine, plus protein
and iron! For rich flavor, whole wheat nourishment,
instant cooking, look for the new red and white
package at your grocery store today!
CARNATION INSTANT WHIAT
Vd PINE 8513
VEAL
ROASTS
29s,
Veal Steak LEAN 39s,
Jumbo Franks
37
c 1
lb.
Slab Bacon
Sliced Bacon
"XXXXXXCg-- Grade "A" Large
STOP YOUR MOTOR! DROP YOUR ANCHOR!
EXPLORE THESE DEEP SAVINGS! Make the
discovery yourself that more low prices mean
more savings . . . What's more, you qet qual
ity because we carrv only top-grade foods. Make
your big catch NOW1 ;
Heinz
Ketchup
14-ox.
bottles
Parry Time Cream or Kernel
Corn
Milk
Standby 46-oi.
Tomato Juice 25'
No. 303
Tins -
Nestle'f
Toll Tins
V
n
M am 1
The Best Meats in Town1.
Light Lean Sides . ,
Spare Ribs
Top Quality Morrell's Pride
The Last at
These Low
Pricesl .
39
C
lb.
USDA "Good" and "Choice" Beef
Above Par No. 2Vi Tins
Peaches 2 49
SunBlest No. 303 Tins
Apple Sauce T
Del Monte
Peas - 2,35t
Sliced Bacon
Sirloin Steak
T-ione Steak
Short Ribs
ts Veal Steaks
651
75l
19
49
lb.
c
lb.
US Good
Beef For
Your Locker
Halves 37ib
Hind . .
Quarter 47b
CUT &
WRAPPED
FREE
FRESH
SMELTS
25fb.
mm
FRESH
OYSTERS
Small Site
Pt.
69
Stokeley's Frozen"
Orange Juice 19c
Napkins 25c
D09 Food eo " Ta" Tin' 3 fr 29c
Jewel Oil s"""- - 98c
l CUNT KB
Campbell's In Pitcher Server Morton's ,
. Tomato Soup HONEY J;
3..,, 33c 5?c 2, 2Sc
Ghiradelli's Del Monte Borden's
FLICKETTES PRUNE JUICE MAYONNAISE
Best for Chocolate Cookies!
,t, 23c 35c ... 59c
I, ( ' jaw J iMM
See ad in this paper
CLOROX
BLEACH Yt oi.
Sunshine
SODAS
Jumbo Grapefruit
Oranges
31 Carrots
GRIGGS
White
Texas
Sweet and
Juicy
Cello Pkq
Washed, Crisp
APPLES
Delicious or Winesap
25-lb. box
Grapefruit
4 49'
1. 10'
1.98
15c
MiMHiiHaBMBHBm.
Crisp
CELERY HEARTS