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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 29, 1956)
THURSDAY. MARCH 29. 1956 HERALD AND NEWS. KLAMATH FALLS. OREGON- PAGE TWENTY-ONE BACON is the basis for this easy skillet dish suggested by Martha Logan, director of Swift & Company's test kitchen. Bacon and Herb Rice is a dish to prepare when you want a change because the ingredients are all usually found in any kitchen., Bacon and Herb Rice Fully-Cooked Ham For a ouick ham birffet. one type of fullv coo ted ham may be purchased already glazed and fear mshed with pineapple and bright marashino cherries. Most homemftkers prefer the fully-cooked type heated through and glazed in their own kitchens. For a "just ncht" baked ham, it is best to follow exactly ihe cook ine directions given on the ham wrapper. Here is a recipe for an apricot glaze for your ham: 1 cup apricot nectar 1 cup lipht corn syrup U teaspoon ground cloves cooked apricots whole cloves Combine in a saucepan the nec tar, corn syrup and cloves and boil about S minutes or until part of syrup poured from spoon forms a sheet. Pour over the h?m and baste from time to time. The rec ipe makes about lu cups of glaze. Make a design on top of the ham with cooked dried apricots stuck with whole cloves. This glaze is suitable for cook - before - eat ing ham or for the precooked ham you are just heating through and glazing before bringing to the table. Recine tested in the Martha Logan Test Kitchens). The sweet smoke flavor of crisp bacon makes it a popular menu selection from breakfast to dinner. It's a versatile meat and is equal ly tempting served in slices, curls, or crumbled on top of favorite casseroles. Since the fresh goodness of ba con is a fleeting thing, it's best to buy no more than a week's supply at a time. When buying, choose a quality branded bacon that's avail able sliced thick or thin in the size package that best suits your ('family's needs. To fully protect the fresh smoke flavor of bacon, re frigerate it in the original cello phane wrapper that has been de signed to seal in freshness. -Perfection in your meals featur ing bacon starts with proper cook ery. Here are some important tips to remember when pan - frying whole slices of bacon for family meals. Place unseparated slices of bacon In an unheated -skillet and heat slowly, turning and separating the slices as the heat loosens them. Remember to keep the heat Tow throughout fry' in g and don't pour off the drippings as they accumu-1 late. You 11 find that letting the slices float in the fat during cook ing makes possible a more even, complete browning of each slice. When the bacon is as crisp as you like it, use tongs to remove each slice and drain on absorbent paper napkins or toweling. Serve sweet smoke flavored ba cqn as the main meat feature or combined in economical skillet or casserole meals. For an easy skil let dish that can be prepared in h short time, here's a tempting combination of bacon, herbs, and rice. BACON AND HERB RICE , Yield: 5 servings 1 pound sliced bacon, cut into 2-inch pieces Vi cup chopped onion 1 cup uncooked vice 3 cups water teaspoon salt 1 bay leaf -2 teaspoon celery seed Vai teaspoon powdered marjor am ' 4 teaspoon powdered thyme Pan-fry bacon in a heavy skil let, until browned and cri.sp. Re move bacon and drain on absorbent paper. Pour off all but 4 cup of the drippings. Brown onion and rice in drippings. Add water, salt, bay leaf, celery seed, marjoram and thyme. Cover. Cook about 30 minutes or until rice is tender and no water remains. Top with bacon. Cover and cook an additional 5 minutes. Serve hot. BACON C'HKESEBIRGERS Yield: 4 servings 8 slices bacon 4 slices sliced American pro cess cheese 2 cup milk 2 tablespoons chili sauce 1 teaspoon pickle relish 4 hamburger buns, split and toasted Pan-fry bacon until crisp. Re move bacon and drain on absorb ent paper. Pour off fat. Crumble 4 slices of bacon. Cut cheese slices Into slivers and place in skillet. Add crumbled bacon, milk chili sauce and pickle relish. Stir and heat in skillet until cheese melts. Ladle a spoonful of cheese mix ture onto the bottom, half of the 4 split buns. Cover each with a slice of crisp bacon. Top stacks with the top bun halves. : -sill , i ... . - BRUCE KUT'N-BLOK with a hideaway cutlery drawer it a per fect wedding or shower gift,, providing knives and work sur face in one handy unit. It is suitable for kitchen or dining room, cocktail bar, mtfelc bar or barbecue pit. The durable lacquer finish wipes clean in a jiffy. Anti-skid rubber button feet can't scratch table or cabinet tops. Other Bruce cutting blocks are available in different styles and sixes. FRAGRANCE SHOWER A fragrance bridal shower is a j novel idea. Invite the (tuesls to I bring gifts o! scent to the bride-to-be. Presents can ratine from a luxurious bottle of her favorite per- lume to bath accessories such as softeners, soap, dusting powder or body lotion. This is a good way to start an evening party where each guest makes a tea towel for the bride-to-be. A hemmed towel can be brought by each guest and each towel can be monot;rammed with the bride's initials or the guests, as the homemaker-to-be decides. POLISHED COTTONS I The polished cottons In both I prints and solids and in combin ations of the two are seen this spring. The polish adds a satiny finish which gives extra depth to the colors. Many ot them drip-dry and need no ironing. Each year more special finishes and process es are Introduced to make cot tons more practical. Sanforised treatment make them shrink-re-sistanl and even soil-resistant fin ishes make lor "easy care" cottons. PACKING TIES To pack neckties 'rtr.kle-free In your luggage. Ir; folding them flat in a magazine. AU GRATIN POTATOES cheese sauce, a little chopped on ion and plenty of salt and pepper Dice those left over baked or jor an oven-baked casserole of au boiled potatoes and combine withlgratin potatoes. siKvio Yl lr "Nl K'sraoaaNrs unci te ' BEWARE OF IMITATIONS ' IOOK FOR THf HAPPY llTTtf 0O6 TOPS IN QUALITY! LOW IN PRICE DRAPERIES If you are redecorating with new cotton draperies this spring, here's a point from professional decor ators: Never skimp on the num ber of yards you buy. It is better to use more yardage of an inex pensive material than to skimp on more expensive cloth. Fullness and grace are essential. GAY DECEIVER Paint can work miracles in a t tiny kitchen. 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Merrill and Klam- w o i ii a S ath rails, vpen o .m. v TUn kiHnf lMm w a lii a uaii'wa Avar lAOn Ymi kuw only the lean heart of the ham for jurt a few cents P.M. . . . closed Sunday more than you pay for an ordinary ham with all the shank and skin and fat to throw away! Regular HAMS Half or AQr Whole "I'V MORRELL'S Canned Hasns E Z Cut Hams Famous Idaho Turkeys Ready to eat - 9 to 13-lb. Average Those Famous Morrell-full half or whole Completely Cooked, With That Wonderful Baked Flavor! - Oven Ready -9 to 12-lb. Average Pan Ready Fryer Turkey iff Cello Pkgs. Radishes Fresh Corn Carrots Asparagus Oranges and green onions Tendor, all green Snoboy bunch , "10c 2pk?' 25c .h. 1Gc : I 5-lb. Cello Bag C lb. Fresh Fryers ond Rabbits 100 Pure, Lean Ground Beef Sausage 3 89l FRESH r n a dc Crater Lake or Medo-Land BUTTER , 5 9 Pund Kool Aid 8 deliciou Movo,,4 Pk. 25c 65c 2.,.. 33c 29c pkg. Upton's Tea 48 b0" Popcorn 3 Minu"' y,llow Kleenex 400'' Aluminum Foil ,2u, 29c Scot Towels 819 ,0" 33c Easter Egg Dyes ,kf. 29c Tomato Juice 0,1 Ro'-" 46 " 25c Niblet's Mexicorn u" 2,Jk Peas Rr' Club D r" D'mp,,' 303 Fruit Cocktail Uhb1 103 25c Borden's Starlac H'r,rilk' 75c Cashew Nut Spread ior 69c Modoc Peaches .. v, , 33c Hawaiian Punch rt 49c Wesson Oil Gol. 1.98 Bradley or Simple Simon Frozen 49' family size each SNOWDRIFT With Coupon On Tin Page 17 3 1b. 73 11 I lul EGGS LwhitA. MM S 49c quart Vll vk MAYONNAISE J. Hills Dale Half Slices PINEAPPLE no. 1 flat tin SWIFTNING 3 pound Uivision st. n ")' GRIGGS Shasta Way Sunshine Krispy Crackers 4C 2 pounds Wondorfood Marshmallows Red Sour Pitted CHERRIES Diamond A 183 can Nabisco Cinnamon Crunch 3 C i pun "id o
