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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 13, 1957)
NEW WAYS with illy OOKI MEiANIE DE MOFT, Director CulilMry Artt Inttifotc 9 Cu ..... tr-, - ' . jT'.'-i , ' 7 Vi ,,gaMTn nir'l - V "Recipes of imagination" for foods you've undoubtedly served often in other ways. And, this week, a new recipe contest for the teen-ager of your family with a BIG PRIZE! The fine flavor of economical Iamb shoulder chops blends with, and is glorified by delectable pineapple . . . perfect with rice. Exotic Riem $ Ian tliowldar chop -ln. tHklr. 2 tabicifMM Iwttar 1 ImpoM salt Vj taospoon Accent 1. With dull edge of knife, lightly scrape meat surfaces. Cut through fat on out side edge at 1-in. intervals, be careful not to cut lean. 2. Heat butter in a large heavy skillet. Add the lamb chops and brown on both sides. Sprinkle chops with salt and Ac cent after browning each side. 3. Place one pineapple slice on each chop. Pour cup of the pineapple sirup over chops. 1 No. 2ys can ptnnppln slkos, trains: d (mtrvt strvp) 2 teaspoons cornstarch 4. Cover and cook over low heat 40 min., or until lamb is tender when pierced with a fork. Baste occasionally; add hot water if necessary. 5. When lamb chops are tender, remove to a serving plate. Pour off liquid and return 2 tablespoons to the skillet Mix in cornstarch. Add the remaining pine apple sirup and cook 5 min., stirring con stantly. Spoon sauce over chops. Serve immediately. 5 serving ft 1 tmdlwiii Uol chooaed Cmprr Vmmlt Chop Pisjmstmt Here's another equally delicious presentation of lamb shoulder chops . . . cooked in an exotic "sauce of distinction" 5 Immh iliMMsr chap, -bt. Ifcick 2 taMcoawcau bottar Vt ap twerl pkkl HcffM fa CVS ffJfTfJfJOtl vlfM4vT tssp'mtstsw 4 fMspoora utmar 1. Brown chops as in recipe for Golden Lamb Shoulder Chops; omit seasoning. J. Mix together the sweet pickle liquid, vinegar, water, sugar, dry mustard, salt, and pepper. Pour over lamb chops. 3. Cover and cook over low heat about 40 min., or until lamb is tender when oh 7 1 'A 4 fabliam caswr 6 Iwhlaiaaimi woMr 2 tablcipoom capari pierced with a fork. Baste occasionally; add hot water if necessary. 4. When meat is tender, pour off excess liquid. Mix into chops in skillet the caper liquid, water, and capers. Cook 3 to 5 min. to heat thoroughly. Serve im mediately. 5 servings P ( onion V, cop I 1 clovo gariU, crUBMod bi o goHk prots or mined ( thin, popory ovfor skin romovod) 1 cop uncooked rice Vt teaspoon tatt '4 tooipoon around cinnamon teaspoon around allspice 2 cops boiling water 2 tablespoons blanched, slivered almonds 1 tablespoon better V4 cap golden raisins Vl cap boiling water 1. Heat butter in a large heavy skillet or saucepan. Add onion and garlic and cook over medium heat, occasionally moving and turning with a spoon, until onion is transparent. 2. Add rice gradually, while constantly moving and turning with spoon. Cook 2 to 3 min. 3. Mix in salt, cinnamon, allspice, and the 2V4 cups boiling water. Bring rapidly to boiling. Cover and cook over low heat until water has been absorbed and rice is tender (about 20 min.). 4. Lightly brown almonds in butter. 5. Add raisins to Vi cup boiling water. Again bring to boiling. Pour off water and drain on absorbent paper. Toss almonds and raisins lightly with the rice. Swromas LMmekm Smlmd Mmldm V, cop ondHoted evaporated nsllk 1 pbg. Hnia-Havored gelatin Vt teaspoon sort 1 cap vary hat water 1 meuTlam ilia cacaaiber, rinsed, pared. grated, and drained (aboat cap) I a ft cap i 2 tablespoons chopped parsley 1 taMaspoaa prepared horse radish 1. Set a bowl and rotary beater in re frigerator to chilL Chill evaporated milk in freezing compartment of refrigerator until icy cold. 2. Put gelatin, salt, and white pepper into a bowl. Add hot water and stir until gela tin is completely dissolved. 3. Cool; chill in refrigerator or in pan of ice and water until mixture is slightly thicker than consistency of thick, un beaten egg white. If chilled in refrig erator, stir occasionally; if chilled over ice and water, stir frequently. 4. Lightly oil six cup individual molds with salad or cooking oil (not olive oil) ; set aside to drain. 5. Mix grated cucumber, cottage cheese, mayonnaise, green pepper, parsley, and horse-radish together. When gelatin mix ture is of desired consistency, stir in the cottage cheese mixture. a. Using chilled bowl and beater, beat evaporated milk until very stiff. Fold into gelatin mixture. 7, Turn into the prepared molds and chill in refrigerator until firm before un molding. S servings Sote: To unmold, run tip of knife care fully around edge of mold. Invert onto greens on chilled serving plate and re move mold. (If necessary, wet a clean towel in hot water and wring it almost dry; put hot towel around mold for a few seconds. If mold does not loosen, repeat.) 20 romlly Weekly. October 13, 1957
