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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 27, 1958)
Chert BouUlon K "H.i i 11 li ke! i-.VJL - W JS jryoya CONVINItNCI f) 'OOO IfCIM TO PREPARE: 5 MIN. 2 IOVj- to 11-oz. corn condented beef bouillon 2 dastiei Angostura bitters Lemon-peel curls 1. Chill beef bouillon in refrigerator. 2. Just before serving, mix together in a pitcher the bouillon and bitters. Add ice cubes. Serve in chilled glasses garnished with lemon-peel curls. About 6 servings 1.3 mmmm imperial Hock TO PREPARE AND COOK: 25 MIN. 6 4-or. frocen South AfHcon rock lobster tolls 1 3-os. plcg. cream cheese, softened cup heavy cream cup butter 3 tablespoons flour 1 teaspoon salt Vir teaspoon curry powder V teaspoon paprika 1 Vi cups milk 1. Drop frozen rock-lobster tails into boiling salted water to cover. When water reboils, cook for 1 min. Drain immedi ately and rinse tails with cold water. Remove meat, reserving shells. With a scissors, cut meat into pieces. 2. Beat cream cheese until fluffy. Add cream gradually, beating thoroughly after each addition. 3. Melt butter in a saucepan. Blend in a mixture of the flour, salt, curry powder, -Lobttter TaUn and paprika. Heat until mixture bubbles, stirring constantly. 4. Remove from heat. Add milk grad ually, stirring constantly. Return to heat and cook rapidly, stirring constantly, un til sauce thickens. Cook 1 to 2 min. longer. 3. Remove from heat. Add cream-cheese mixture in very small amounts to the hot sauce, stirring constantly to blend. Add the rock-lobster .pieces and heat thor oughly (about 3 min.). 6. Spoon rock-lobster mixture into re served shells and serve immediately. servings Note: Boiled rock-lobster tails are a fast and elegant treat. Drop frozen rock lobster tails into boiling salted water. Cook 6 min. from . tine water reboils. Drain. Serve immediately with generous servings of melted butter flavored with a few drops of lemon juice. 7 y'utmeg-Sour Cream Pantry TO PREPARE: 20 MIN. TO BAKE: 8 MIN. ' le crust mix for 1 -crust pie 1 Vi teaspoons sugar 1 teaspoon ground nutmeg 3 tablespoons thick sour cream 1. Set out six 3-in. tart pans. 2. Mix together the pie crust mix, sugar, and nutmeg. Prepare pastry according to directions on package, substituting the sour cream for the liquid. Shape pastry into a ball and flatten on a lightly floured surface. 3. Roll pastry about 116-in. thick and cut rounds about in. larger than over all size of pans. Carefully fit rounds into pans without stretching. Fold excess pastry under at edge and flute or press with a fork. Prick bottoms and sides of shells with fork. 4. Bake at 42$F about 8 min., or until lightly browned. Cool. Carefully remove from pans. Six 34-in. tart sheila Blueberry Tartu Prepare Nutmeg-Sour Cream Pastry. Fill each tart shell with fresh blueberries. Garnish tart-shell edge with sweetened whipped cream. Serve with additional whipped cream sprinkled with nutmeg. Or, spoon about Mi cup of the Lemon Cream Filling into each tart shell and top with fresh blueberries. iemonCream Filling COMVIHIINi FOOO RICtM TO PREPARE: 8 MIN. cup thick sour cream 1 toblespoon confectioners' sugar 1 pkg. Instant lemon pudding mix 1 y4 cups cold milk 1. Blend together the sour cream and confectioners' sugar. 2. Prepare pudding mix according to directions on package using the IV4 cups milk. Fold sour-cream mixture into the pudding. About 2 eupa filing Sardine Snack TO PREPARE: IS MIN. 6 slices bread, toasted Softened butter 6 very thin slices Canadian-style bacon 1 Vi teaspoons prepared English mustard 1 314-01. can sardines, drained French dressing Paprika 1. Set temperature control of range at Broil (500F or higher) . 2. Cut corners and side crusts off toast. Spread one side lightly with softened butter. Top buttered sides with Canadian style bacon; spread with a thin film of the mustard; arrange three sardines di agonally on each serving. Brush sardines with French dressing and sprinkle with paprika. 3. Arrange on broiler rack and put into broiler with tops about 3 in. from source of heat. Broil 2 to 3 min., or until thor oughly heated. Serve as an accompani ment to scrambled eggs sprinkled with minced chives. 6 servings Special Salad Bowl TO PREPARE: 23 MIN. 1 medium-slse head lettuce, rinsed, drained, and chilled 2 medlum-slxe oranges, rinsed, peeled, and sectioned 3 slices toasted rye bread 3 tablespoons butter 2 teaspoons celery seeds Vs teaspoon seasoned salt 12 cocktail onions, thinly sliced French dressing 1. Chill a large salad bowl. 2. Melt butter in a large, heavy skillet over low heat. Stir in the celery seeds. 3. Trim crusts from toast. Cut toast into Va- to -in. cubes. Put into skillet; turn and toss cubes until all sides are coated. Remove from heat and sprinkle with sea soned salt. 4. Break lettuce into chunks. Put into chilled salad bowl. Add orange sections and onions; toss lightly. Add croutons and toss lightly. Serve with French dressing About 8 ervinos 10 Fcitmlu Weekly. July 27. 195 1
