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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 7, 1958)
-HERE'S AN IDEA you can vary to suit your own family's taste. Pancakes, of your favor ite type, filled and rolled and cheese-topped, make a tasty and filling entree. Shown are bran pancakes with meat filling. The general idea can be adapted to Mexican, French or American cooking and it is such fun to experiment. The early American version, of course, are thin pancakes filled with creamed left-over steak and topped with gravy. CHEESEBURGER PANCAKES No matter where your travels may take you this summer, you'll no doubt find many varieties of pancakes among the native ap petizer, entree and dessert special ties, for this dish enjoys great Versatility. If you're planning to stay close to home this year, however; you can "go native" in your own back yard by serving delectable Cheese burger Pancakes a perfect meal for outdoor dining. Made with nutritious whole bran cereal, this easy-to-prepare dish combines the flavor of well-seasoned ground beef with the tanginess of melted cheese for a deliciously different mealtime treat. CHEESEBURGER PANCAKES 114 cup Kellogg's All-Bran (whole bran cereal) 1 2-3 cups milk 3 eggs M cup sifted flour 1 teaspoon salt 1 tablespoon salad oil 1 pound ground beef 2 cups finely diced celery Vi cup finely diced onions 2 tablespoons salad oil 2 cups grated processed American cheese teaspoon chili powder 1 teaspoon salt V teaspoon pepper 1 cup (1 8-oz. can) tomato sauce 1 cup beef stock or beef bouillon Hi cups grated processed American cheese Combine All-Bran and milk; let stand about IS minutes, stirring oc casionally. Beat eggs well; add flour gradually, beating until smooth. Stir In salt and salad oil. Combine with All-Bran mixture. Bake 'pancakes one at a time in a well oiled skillet (614 inches across bottom) turning once. Use V4 cup batter for each pancake, tilt ing skillet so that batter covers bottom of skillet completely. Stack baked pancakes on plate and set aside. Fry meat, celery and onions gently in heated oil for about 20 minutes, stirring frequently with a fork. Drain off fat. Stir in cheese, chili powder, salt and pepper. To make sauce, combine tomato sauce and beef stock; heat to the boiling point. Spread each pancake with a spoonful of meat filling; foil loosely and place side by side in a shallow baking pan. Spoon hot sauce over pancakes; sprinkle with cheese. Bake in moderate oven (375 degrees) about 20 min utes or until cheese is melted and pancakes are piping hot, . Yield; 6 servings, 2 pancakes each. You can use corn muffin mix with which to make dumplings for chicken stew or fricassee. I- QUICK AND EASY, this Cartwheel Salad permits each person to select his choice of salad fixin's and with an as sortment of dressings on the table, such as Nalley's Spec ialty Dressings, each serving turns up as an individually pre pared salad bowl. Cartwheel Salad What looks so cool and inviting as a crisp salad when the ther mometer is soaring? Ninety-five degree days are mighty rare in our high desert country, but sum' mertime can be hot, just the same. A main-dish salad, made with meat, cheese or eggs, is one. of the best summer menu ideas you 11 find. It needs only hot rolls, simple dessert and a beverage to become a complete meal. Vacuum-packed luncheon meats and cheese are perfect for hearty salads and for snacks. The vac uum packaging retains the good ness of the meat and cheese for days, so it's safe to keep a supply in your refrigerator without losing freshness or flavor. Have a variety on hand for hot-weather eating. Cube cold meats and use them in hot scalloped dishes, creamed, over toast or English muffins, or in soups or deviled eggs. Salads are fun to prepare, too. Let your refrigerator chill a bou quet of fresh salad greens. You can get all the ingredients ready in the cool morning hours, but don't blend them with the dress ing until you're ready to serve (The oil will wilt the greens.) Any mixture containing mayonnaise should be refrigerated until serv ing time. Instead of serving salads sepa rately, cheat the dishpan and ar range everything in your favorite large salad bowl or chop plate. A few bright radishes tucked here and there will make a gay and attractive garnish. Make your salad look pretty without any fussy arranging. Why not serve buffet-sty!e on the porch? Supper's a party when you have tnis Handsome uartwneel balad it looks cool, tastes cool, and is so easy on the cook! faMiady'sKifcfliemi Advantages Of Using M.C.P. Fruit Pectin By Florence Jenkins, Food Editor Thursday, August 7, 1958 KLAMATH FALLS, OREGON Sec. B Page 1 M.C.P. Jam and Jelly Pectin is jam and jelly insurance. You get perfect results every time. Using this product you can make even strawberry and cherry jelly successfully. M.C.P. Jam and Jelly Pectin saves money because you get ap proximately one-third more glass es from the same amount of Iruit. It saves time and work because you can make jams and jellies in minutes instead of hours. M.C.P. Jam and Jelly Pectin retains the full natural flavor and color of fruits and berries, even the most delicate, because the long periods of boiling are eliminated Each package contains complete and easy to follow recipes. The summer season is short at best, so take advantage of the late strawberries, the plums, peaches and pears as they come along The apricot crop is short this year and the price will probably not get down to the low of former years. midsummer brings an abun- A sense or initiri rugs ar every woman s heart when midsummer brings an dance of fresh fruit and the compulsion to "put up" fruit for winter is upon us. Few there are who can resist the call to fill the pantry shelf with delicious spreads. If you are one of those who can't resist, your grocer has M.C.P. Jam and Jelly Pectin to insure success in your venture. so substitute glasses of other jams and jellies if you prefer. There is an immense amount of satisfaction in the making of your own jams and jellies and the grati fication is doubled by the pleasure derived from their eating during the snowy months of winter. DISHWASHING TIP Don't wrestle with sooty black pans when you finish cooking out of doors. Just rub the outside of pans with a bar of soap before you put them on the fire. Save Time, Space, Money . . . Freeze SAME LID VAPOCAN Horn Frtnlng Centtintrt Ms 3 Sim Hp Sjjfci-" 10-5c Sove on PEACHES Freeze in VAPOCANS! be sure... 1.' t t . fey- sane r mi, , A suaar w CARTWHEEL SALA D Cut thin strips of Salami and Sharp Aged Cheddar Cheese. Ar range on top ot favorite green salad and garnish with slices of hardcooked eggs and radish roses. Just before serving, toss with your lavorne dressing. SALAD ENTREE Here's an idea to add to your salad file. It uses the menfolks' favorite, a can of pork and beans with tomato sauce. Mix 1 pound can of pork and beans' with to mato sauce, 1 cup diced cooked ham, 1 tablespoon minced onion, 1 tablespoon prepared mustard and a dash of black pepper. Chill. Serve on crisp lettuce, garnished with' mayonnaise, if desired. Makes 4 generous servings. aKe if from me... 'if, ffiw DRINK 3 GLASSES EACH DAY CURRIED PINEAPPLE A good companion for fried chicken is curried pineapple. Simp ly brush melted butter or marg arine on drained pineapple slices. Dust curry powder lightly on top and broil briefly. Picnic-barbecue treat . . delicious anytime! "Sorry, I just couldn't wait!" "That Dr. Ross' sure does taste good . . . and a fellow simply can't wait! The meat, liver, chicken and vegetable-beef flavors really hit the spot!" Dittos The West's LARGEST SELLING Qualify Pet Food! , more meat and 4 tempting flavors! plan let's aBcrflC Nalley's Polish DILLS Full Quart Golden Feather OLIVES Swift's PIGS FEET 9-ox. Can 25 28-oz. Jar 69 S&W Barbecue BEANS 2 Blue Bell . 39c Six Potato CHIPS foi 45' 35 U.S. No. 2 Potatoes I49 50 lb. Bag U POTEET'S 1 3VI JS! A. 1" We Serve You Personally! Swift't Fresh 2Vi to 3-lbs. We cut them Free! Fryers lb. 39' Smoked Pork Chops Park At Its Best lb. 79 Swift's Worthmore Sliced Bacon Mb. Pka. 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