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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 1, 1958)
err e are acmerea tere. . . 7 i Creamed Turkey and Avocado COMVIMIINCt f OOP IICIM TO PREPARE AND COOK: 1 HR. Vj cup butter or margarine V2 lb. mushrooms, cleaned and sliced cup finely chopped onion Va P flour Va teaspoon seascned salt Vt teaspoon white per Vt teaspoon ground nutmeg 1 V) cups cream 1 't cups quick chicken broth (use 2 chicken bouillon cubes to 1 'a cups hot water) 4 9-oi. cans boned turkey 2 medlum-stie avocados Lemon (ulce 1. Heat butter in chafing-dish blazer or skillet over direct heat. Add the mush rooms and onion. Cook, frequently mov ing and turning with a spoon, until onion is transparent and mushrooms are ten der and lightly browned. (Mushrooms should be tender but remain light.) With slotted spoon remove mushrooms, allowing butter to drain back into pan; set mushrooms aside. 2. Blend flour, seasoned salt, pepper, and nutmeg into butter in pan. Heat un til mixture bubbles, stirring constantly. 3. Remove from heat. Add cream and chicken broth gradually, stirring con stantly; cook 1 to 2 min. longer. Add mushrooms and turkey pieces. Cook mixture slowly until turkey is thor oughly heated. 4. Cut avocados into halves lengthwise and remove pits. Using a melon-ball cutter or 4-teaspoon measure, cut into balls. Sprinkle with lemon juice to pre vent discoloration. Combine with creamed turkey just before serving. Keep warm over pan of hot water. Serve over patty shells. 6 to 8 servings Patty Sheila a la Putt Pant TO PREPARE: 20 MIN. TO BAKE: 15 MIN. 1 9- to 10-os. pkg. pie crust mix Vi cup butter 1 tablespoon melted butter 1. Turn pie crust mix into a mixing bowl. Using a pastry blender or two knives, cut in the butter until pieces are the size of small peas. 2. Follow package directions for quan tity and method of adding liquid. 3. Gather dough into a ball and put onto a lightly floured surface. Flatten dough. Roll, from center to edges, into a rec tangle about Mi -in. thick. With a knife or spatula, loosen pastry wherever stick ing occurs, lift slightly, and sprinkle flour underneath. 4. Using a 3a4-in. scalloped -cookie cut- CONVf HIINCI I I FOOD IICIM w w - ----- - . i r 0 .VJk x- ter, cut one-half of the pastry into eight rounds. Prick them with the tines of a fork. With a spatula transfer four pastry rounds to a baking sheet. Brush lightly with melted butter. Cover each with a second round (making two layers of pastry). Brush with melted butter. 5. With the 3-in. sea Hoped -cookie cut ter, cut the remaining pastry into eight rounds. Then, with a 2-in. scalloped cookie cutter, cut center circles out of these rounds, forming pastry rings. Prick the rings with tines of a fork. Place a ring on top of each base on baking sheet. Brush with melted butter. Repeat, mak ing four layers in all. Place inner circles on baking sheet. ft. Bake at 425 F: inner circles 10 min.; shells 15 to 16 min., or until light golden brown. With spatula remove to cooling rack to cool. When ready to serve, spoon creamed mixture over patty shells and top with inner circle. 4 patty shells Spiem Peaek Salad Moldn TO PREPARE: 55 MIN. TO CHILL: 50 MIN. 1 V4 cups canned sliced peaches 1 cup reserved peach sirup 1 teaspoon grated lemon peel (grated through color only) cup strained lemon juice 1 tablespoon (1 env. ) unfavored gelatin S whole cloves 2 3-ln. cinnamon sticks 2 tablespoons sugar ' teaspoon salt 1 7-oz. bottle ginger ale 1. Pour the lemon juice into a small cup or custard cup. Sprinkle gelatin evenly over lemon juice. Letstand about 5 min. to soften. 2. Mix together in a saucepan the re served peach sirup, lemon peel, cloves, and cinnamon sticks. Bring to boiling, stirring occasionally, and boil 5 min. 3. Strain contents of saucepan and meas ure liquid. If necessary, add hot water to make cup. 4. Add softened gelatin to hot liquid and stir until gelatin is completely dis solvedNStir in sugar, salt, and ginger ale. 5. Chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir oc casionally; if chilled over ice and water, stir frequently. ft. Lightly oil eight fe-cup heart-shaped molds with salad or cooking oil (not olive oil); set aside to drain. 7. When gelatin mixture is of desired consistency, mix in the peach slices. Turn into the prepared molds and chill in refrigerator until firm. S. Unmold onto a chilled serving plat ter. Garnish with curly endive, and top molds with maraschino cherries having stems. 8 servings Che erne Fimmer Roll OCOMVfMMCI IOOOO KMtfl FOC UCtTI I f III UNO jj TO PREPARE: 35 MIN. TO BAKE: 20 MIN. (allow 2Vz hrs. for rising) Serve these elegant rolls with, a water cress butter. 1 14'i-es. pkg. hot roll mix 1 cup (about 4 os.) grated sharp Cheddar cheese. 1 egg 1 tablespoon water 1. Follow package directions for Richer Dough. Add cheese with the dry mix. 2. Knead dough and let rise according to package directions. 3. Lightly grease baking sheets. 4. When dough has doubled, punch down and turn onto a lightly floured surface. Divide dough into four pieces. 5. Break off a small portion of dough and shape into an oblong 2xl-in. and about 4-in. thick. Pinch both ends to points, making it 3-in. long. Place on baking sheet about 1 in. apart. Repeat, using remaining dough. Brush tops with a mixture of the egg and water. 6. Cover with waxed paper and towel, and let rise until doubled. 7. Bake at 375 F about 20 min., or un til golden brown. About 3 doz. rolls Note: If desired, sprinkle sesame seeds on baking sheets and place rolls on - seeds before baking. 10 family Weekly. June 1, 195
