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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 1, 1959)
and nil MiHadly s Kittelbera By Florence Jenkins, Food Editor Thursday, January 1, 1959 KLAMATH FALLS, OREGON Page 1, Sec. B &-$&s&sh&hfr&& -Jar - MEXICAN CHICKEN PIE Here's a bit of budget magic for I he lean days alter the holidays Mexican Chicken Pie" makes 8 big servings from 1 Ihrilty stew ing chicken. It s on the order of a tamale pie, but infinitely more delicious. Ripe olives add their rich, mel low flavor to a delicious tomato mixture, which is wonderfully sea soned with both chili powder and canned green chilis. Corn meal is cooked in chicken broth to make it extra good. The corn meal and the tomato mixture are layered in a baking dish with the chicken i left in generous-sized pieces, please!) and plenty of grated cheese. Spoon a little of the corn meal in an attractive pattern on top: and at serving time, tuck in shiny whole ripe olives and a bright sprig or two of parsley. "Mexican Chicken Pie" is really a colorful dish, and a delicious one, to set before family and friends. The perfect accompaniment is a big qreen salad topped with tart fresh grapefruit sections and creamy avo cado slices. MEXICAN' CHICKEN PIE 1 4'i to S pound) stewing chicken 1 quart water 2'i teaspoons salt llcups yellow corn meal 1 U-ounce) can green chilies 1 (No. 1 tall) can ripe olives (l'j cups) 1 (No. 303) can tomatoes COLD WEATHER sharpens appetites and here it a recipe from fhe Martha Logan kit chens for Veal Cutlets with Seasoned Rice. A piping hot, robust dish is in order at the end of a winter day. A recipe for veal cutlets with mushroom stuffing is also in-eluded. CUTLET DINNER Veal is young tender meat that ts appetite satisfying and which takes well to those combination dishes that have rib-sticking pow er. The delicate flavor of veal1 doesn't overpower other ingredi ents, but instead, has excellent harmonizing qualities. Because veal cutlets' are lacking in fat, they should not be broiled, but should be cooked by moist heat. When buying, allow about '4 pound of boneless veal and 4 pound of the bone-in variety for each serving, remembering that those with hearty appetites will be back for seconds. Veal pre packaged by the meat dealer (self- service) may be placed in the re frigerator in the original wrapper and used within two or three days. Just right for a winter's eve supper are Veal Cutlets with Sea soned Rice. Add a vegetable and spiced peaches and the meal is complete. If your family is large or you're expecting guests, you can double the recipe. VEAL WITH RICE Yield: 4 servings 4 veal cutlets Salt 2 tablespoons fat lMt cups beef bouillon Vt cup chopped onion Vt teaspoon finely chopped gar lic 1 cup finely chopped celery 1 tablespoon Worcestershire sauce Vi teaspoon oregano 2 cups cooked rice Salt veal cutlets on both sides. Melt fat in a skillet. Add cutlets and brown well on both sides. Add bouillon, onion, garlic, celery, Wor cestershire ' sauce and oregano. Cover and heat slowly for about 20 minutes. Add rice. Cover and continue heating for another 5 min utes until rice is hot and the meat is tender. Scoop rice and vege table mixture onto the serving platter. Top wiih veal cutlets. Serve immediately. VEAL CUTLETS WITH MUSHROOM STUFFING Yield: 4 servings 4 veal cutlets 2 cups Vi-inch bread cubes 2 tablespoons finely chopped onion 2 tablespoons finely chopped green pepper i cup sliced mushrooms 2 tablespoons Worcestershire sauce Vi teaspoon dry mustard 2 tablespoons shortening. Prepared mustard - - Salt Toothpicks i tablespoons water Combine bread cubes, onion, green pepper, mushrooms, Wor cestershire sauce, and dry mus tard in a bowl. Toss to blend in gredients. Melt shortening in i skillet. Spread mustard on both sides of the veai cutlets. Sprinkle with salt. Brown cutlets in the skillet. Remove and place about 1-3 cup of stuffing on one half of each piece of meat. Fold the other half of the meat over the stuffing and fasten with toothpicks Return the stuffed cutlets to the skillet, Add water. Cook covered over low heat for about 30 minutes or un til meat is fork tender. At the end of the cooking time remove the cutlets and place on a warm platter. Make gravy by adding 1 cup of water to the drip pings in the pan. Heat to boiling. Make a paste of 1 tablespoon of cornstarch and 1 tablespoon of wa ter. Stirring constantly, slowly add this mixture to the hot liquid in the skillet. Again heat to boiling Serve gravy over the stuffed veal cutlets. RESOLUTIONS FOR. THE NEW YEAR CHEESE FANS Here's an extra-special bread for that very special occasion. Golden Cheese Fans" take on the shape of fancy Danish pastry but are really rich biscuit dough biscuits with a savory cheese- onion filling. Tucky to the eye, they are really very simple to make. Roll biscuit dough into a rec tangle and spread with a filling of grated cheese, butter, instant minced onion and parsley. Roll up like a jelly roll and cut into thick slices: then make 2 cuts part way througn each slice. When spread apart, tne biscuit resem bles a fan with the luscious onion- cheese filling showing through in swirls. GOLDEN CHEESE FANS 2 cups sifted all-purpose flour . 3 teaspoons oaking powder l teaspoon salt 1-3 cup shortening H cup milk 2 cups grated American cheese 1-3 cup melted butter or marg arine 1 tablespoon instant minced onion or, Vi cup finely chopped raw onion Vt cup chopped parsley Sift flour with baking powder and salt. Cut ir. shortening until mixture resembles coarse meal. Add milk and siir to make soft dough,. Turn out onto lightly floured board, and roll to rec tangle about 10 x 14 inches. Com bine cheese, butter, onion, and parsley, and mix well. Spread over dough. Roll as for jelly roll, to make 14-incn roll. - Cut into 8 thick slices and place on lightly greased baking sheet. Make 2 ad ditional cuts part way through each slice, and spread apart like fan. Brush with additional melted butter, if desired. Bake in hot oven (425 degrees) 15 to 18 min utes, until browi.ed. Serve hot. Makes 8. 1. I will start each day with a good breakfast fruit or juice, ce real with milk, toast and butter or margarine. 2. Every day I will drink two or mcfre glasses of milk, whole or skimmed. 3. Two moderate servings of meat, poultry, fish or eggs will be part of my daily meals. 4. I will include a daily serving of citrus fruit for vitamin C, a serving of dark green or deep yel low vegetables for vitamin A and two or more servings of other fruits and vegetables. 5. Cereals and breads, whole grain, enriched or restored four or more servings will balance out ijiy meals with their contribution oi protein, minerals and vitamins, plus convenient goodness. 6. If I am overweight I will de crease my calorie intake by eating smaller servings of these recom mended foods; if 1 am underweight I will try to eat larger servings at regular meals or include an ex tra meal sometime during the day. 7. I will try to get some exer cise regularly each day rather than exercising strenuously on week ends. 8. I will have a thorough physi cal examination, including teeth and eyes, and will follow my doc tor s recommendations. 9. Knowing that good nutrition and good physical and mental health are all interrelated, I will provide my body with the care and foods it needs for Grow, Go and Glow! Happy New Year! APRICOTS Use dried apricots to give bright color and rich flavor to winter meals. Rinse the apricots, cover with water and cook slowly until almost tender. Then sweeten to taste and add a little salt and a drop or two of almond extract. Simmer until completely tender, then cool. Serve as stewed fruit or spoon over squares of warm gingerbread or spice cake. DUTCH SCRAMBLE for a breakfast treat, serve "Dutch Scramble." Use 2 slices oi bread for every 6 eggs. Cut bread into small cubes and brown in butter. -Add a teaspoon of instant minced onion, slightly beaten eggs and a tablespoon of cream for each egg used. Scramble together over low heat until eggs are set. Birds are descended theirOEATHERS BEING -EVOLVED FROMgCALES? From the tactics of temt of the "birdi" in huiiMit todoy, thy 0- D" "i1" proven It depondability. -SL I fsssrLTIll I i,&w(r?))6fc:: , I.H,,fad, bill rM.-H.4V 2 tablespoons instant minced onion or. 'j cup finely chopped raw onion teaspoon garlic powder or. 1 finely chopped clove garlic 1 teaspoons chili powder 1 i8-ounce' can tomato sauce 2 cups grated American cheese Place cut-up chicken in large ket tle, add water and l'i teaspoon, salt. Cover and simmer until ten der, about 2'i hours. Cool chicken in broth, then remove skin and bones, leaving chicken in large pieces. Skim fat from broth. Meas ure broth and add water to make 1 quart. Heat to boiling, add teaspoon salt, and slowly stir in corn meal. Cook and stir until corn meal thickens, then cover and cook 15 to 20 minutes longer over verv low heat. Meanwhile, chop chilies and cut olives into wedges, reserv ing a few whole olives for garnish. Combine tomatoes, instant minced onion, garlic powder, chilies, chili powder. '2 teaspoon salt and to mato sauce, and simmer 10 min utes. Remove from heat and add olive wedges. Line bottom of large baking dish with corn meal, add a layer of chicken pieces and one of tomato mixture. Sprinkle with half of cheese. Repeal layers, reserving a little of corn meal to top the casserole. Bake in moderate oven 1350 degrees) ahout 30 minutes. Garnish with whole olives. Makes about 8 servings. M Jr . "Mama WYANDOTTE RIPE OLIVES add delicious flavor and an attractive garnish to a tamale flavored Mexican Chicken Pie. The Italian pottery plates shown are courtesy of Gump's, San Francisco. Recipe and photo are courtesy of California Foods Research Institute. CHECK THESE TERRIFIC All the grocery prices in last Monday's Ad still in effect'. Here are a few examples, plus more Red Hot Buys! Betty Crocker's Kitchen Favorite Bisquick srn 29C SERVICE MEATS! I Swjft'l OrinU CI Ifm I Flour 4'39c Bacon riuui -y swiff, Premium . Not Aeroniied Flavorful Maxwell House am L ua BT KBt C t Good to the (hQ1 f,7erS Avg". fb. VOTIGG lastdJoi." Lb. lyJ i Swift', County Fair jr. Sausage 5. r"1"-"-""1 c Beef j& 59Ui JVTUD 22... mi. ilall GROUND BEEF A.a. II JLJT PORK SAUSAGE 2 '95' II ' gutter .W'UcJj ; p p) LP d s m" a s-n 33 Local-made Crater Lake Vl Gal. Carton (o) (o)c (g)(0) White Steir Tuna Chunk Style Vi Size Tin TOP 0' THE CROP PRODUCE FROM KLAMATH'S GARDEN SPOTS Sunkist Navel Juice iQv Oranges V Bananas 2s29' Clean, Ready-To-Bake Cut KT Squash II GRAPEFRUIT GET FREE FORD TICKETS HERE! M' Ellen Strawberry Giant 28-oz. Jar Preserves Cottage Cheese Peanut Butter Pard Dog Food Crater Lake HOODY'S 16-oi. Jar 49 .25 39 5' . AO Tin, -Vi Jf Both Stores Open Till 7:00 Mon., Tue., Wed., Thurs., Sat. LOWEST PRICES lW Both Stores Open Till 8 P.M. Fridayi BOTH STORES CLOSED SUNDAYS So. 6th and Shasta Way Phone TU 4-40S0 HOME Of PCe&OHML 9th and Pin TU 4-3167 or TU 4-3168 Ph, L
