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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 29, 1959)
THURSDAY. JANUARY 29. 1959 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE 1 B I i "raw ""P UCRAFIV f'f PRESERVES 4P nCTt WAFF ."if b i rrr iiKWHIII IH Ill rltr OH tract .k. .'.-- B . . - 1 APPLEiXkXW PEACH JKRAH UUAWBER1 f KfcStRVK I v - - i I vr ... ,i iw hitlc i " -Wsye-' It JELW I . ,U I r 1 WW- aaa , "KM' " ' .. ' . . v " u I T t- - unn - , , AKRAR P PTDHUBfBB DDCCCDUtt r iuoi.riu TRIFLE KRAFT FOODS' line includes a wonderful assortment of jellies and preserves and mayonnaise in' addition to Its famous cheeses. The preserves are packaged in 20-ounce and 12-ounce sizes and the jellies in 20-ounce and 10 ounce sixes.' All of the jars have the Convenient "Twist Off" caps and all of the jellies and preserves meet stand ard specifications required for the use of the word "Pure.'' The line includes pure Strawberry Preserves, which are being featured this month; pure whole Grape Preserves, pure Apple Jelly and pure Peach Preserves. They're fresh fruit good. i COOK WITH KRAFT'S JELLIES & PRESERVES DON GUARD, Kraft foods, industrial representative for the state of Oregon, was making the Klamath Falls territory last week with Bob Van Laningham, South ern Oregon Kraft represent tative from Medford. KRAFT'S Kraft Foods has many facets lo its business. One of the big divisions is the Industrial department. Don Guard, 1505 Hallinan St., Os wego, Kraft Foods industrial repre- tentative for the state of Oregon, was in Klamath Falls last week covering the Southern Oregon ter ritory with Bob Van Laningham of Medford, Southern Oregon sales man for Kraft Foods. Guard was calling on commer cial accounts. The industrial line includes ice cream stabilizers, emulsifiers, stabilized chocolate nowder. assorted cheese flavor ings, dry sweet whey and animal feeds. The dry Sweet whey sounds, par ticularly interesting as it is used interchangeably, with dry nonfat milk solids in baking. (Interchange ably in this case is strictly the layman's version on its use, of course). 3ie cheese powder is very popu lar in Portland and other larger Centers. One bakery in Portland makes Party Cheese Bread which b a very popular item there, us ine cheese powder. Animal fppHc inplllHp Kaff-A milk replacer and Kaff-A booster pellets which are dairy Dy-proaucis used m cattle teeaing; rex pro ducts, a condensed milk by-pro duct, for poultry feed; Kraylets, a dry milk by-product for hogs, end Kray-nine, which is a basic fortifier for dog food. . In addition to the food lines, Kraft produces Kartasize which is starch additive for the making of corrugated paperboard. The scope of the company's pro ducts continually grows and in creases as its big research de partment brings out more items. TURKEY You'll find that dental floss is excellent for sewing up turkey or chicken. It slips through the meat more easily than thread with less tearing. Jellies and preserves are fine to have on hand for quick sandwich spreads and to use as topping tor ce cream, wattles or pancakes, dm these lovely pure fruit products' use need not stop there. Kraft Foods, with its line line oi pure jellies and preserves, has nu merous suggestions for recipes which use jellies and preserves as an ingredient in the complete dish. For vour free copy of lavor Ma eic recioe folder, write to Kraft Jellies i: Preserves, Box 522, De- nartment P. Chicago 77, Illinois. There follows just a few of Kraft's suggestions for using Kraft Pure Jellies and Preserves: DESSERT PIZZA Prepare pastry for two-crust pie following the directions on the package of Pillsbury Golden Pie Crust Mix. Form into a ball. Hat ten to 'i inch thickness; smooth edees. Roll out on a floured sur face to 1 inch larger than 14-inch pizza pan. f it loosely into pan; trim pastry edge. Prick generous ly with fork. Bake in hot oven. 450 degrees, for 8 to 10 minutes or until golden brown. Cool. Combine one B-ounce package Philadelphia Cream Cheese and Mm cup sugar, mixing until smooth and blended. Add z eggs, one ai a ume, beating well after each addition. Stir in 2 tablespoons lemon juice. Turn into the baked crust. Bake in a moderate oven,. 350 degrees 10 to 12 minutes. Cool. Lightly score to divide pizza into sections. Spread Kraft's Peach Preserves on 2 opposite sections Spread the remaining 2 sections with Kraft's Strawberry Preserves. Slice to serve. REGAL STRAWBERRY "PHILLY" PIE 1 8-ounee package Philadel phia Cream Cheese Vi cup sugar 3 eggs 1 teaspoon vanilla 9 inch pastry shell 1 12-ounce jar Kraft Pure Strawberry Preserves Whipped Cream Cream the cheese until soft and smooth. Blend in the sugar. Beat the eggs slightly, add the milk and vanilla. Slowly add to the cheese mixture, slirring until well blended. Pour into the pastry shell which has been baked in a hot oven 425 degrees, for 5 minutes. Bake in a moderate oven. 350 degrees for 25 minutes. Cool. Spread the strawberry preserves over the top and garnish with whipped cream. OMELETS Serve individual omelets with grape preserves, using Kraft's Pure Whole Grape Preserves. 4 eggs, separated 2 tablespoons hot water Vi teaspoon salt Kraft Pure Grape Preserves Beat pee yolks, add water and salt, then fold them into stiffly beaten egg whites. Make four indi vidual omelets by pouring tine mix ture into four portions of a hot, well creased griddle. Cook over low heat until the bottoms begin lo brown, then place in a slow oven. 325 degrees, until the tops are firm. Crease each omelet in the middle, spread preserves on half, fold other half over it and serve at once. PEACH SUNDAE Top individual servings of choco late, fruit or vanilla ice "cream with Kraft's Pure Peach Preserves, A soft custard, lady fh;ers. a little oranjio marmalade and sweet canned fruit cocktail make a de licious "Fruit Cocktail Trifle." This is a less rich version of the famed tnglish dessert though, to be! sure, you may add whipped cream and slivered almonds to make it richer, if you wish. Serve the pret ty dessert at the lable. spooning it from a handsome crystal bowl into individual serving dishes. FRIIT COCKTAIL TRIFLE 2 eggs 'i cup sugar ' teaspoon salt Vt cups milk teaspoon vanilla 10 lo 12 lady fingers '4 cup orange marmalade 2 tablespoons desserl wine ior syrup from cocktail l'j cups well-drained, canned fruit cocktail Beat eggs with sugar and salt. Add milk, and cook and stir over hot water until thickened. Remove from heat and blend in vanilla. Cool. Split lady fingers, spread with marmalade and sprinkle with wine. Line a glass serving bowl with lady fingers. Fill with alter nate layers of cooled custard and fruit "cocktail. Chill thoroughly. 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