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.
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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