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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 21, 1959)
J THURSDAY, MAY 21. 19rtf WSRALB AW) HEWS, WLAWATW OREGON P?e 1C FREEZING ASPARAGUS Of all the vegetables, aspara gus are the queens when it comes VAPOCANS are to easy to use when you want to freeze fresh fruits and vegetables for later use. Shown here are fresh strawberries made into Strawberry Glaze for use next fall and winter in making Strawberry Cheese Pie. One pint of the frozen Strawberry Glaze will make a nine-inch pie. Vapocans, with their reusable lids, come in three sizes ene pint, one and one-half pints and quarts. Their square fides make them convenient for storing in your freezer and their flat tops make them easy to stack. FREEZE FRUIT NOW FOR USE IN WINTER Strawberry time is a lovely time. The beautiful red berries are on the market such a short time that one should take full advantage of Uiem while they are here. Their price is not expected to be as reasonable this year as during some previous years but the berries being received are of ex cellent quality and are choice ber- BEEF Beef for Fathers Day is the an nual promotion of the Klamath County Cow Belles. Hare are some suggestions for the care of beef after you have selected it, purchased it and taken it home. It's important to know how to care for that magnificent steak or handsome roast when you get it home! Meat is perishable and must be stored in the refrigerator im mediately upon your return from the meat market. Place meat in the coldest part of the refrigerator or meat compartment. ' Prepackaged cured or smoked meats and different kinds of sau sage may be stored in the refriger ator in the original wrapper. Fresh meats wrapped in market paper should be re-wrapped loosely in the original wrapping, in waxed papqr or in aluminum foil to al low circulation of air. ROASTS AND STEAKS The larger the cut of meat, the longer it may be stored. Steaks should be used within a day or two after purchase: roasts may be held for several days. Pork lamb and veal are slightly more perish able than beef. GROUND MEAT As ground meat and variety meats are extremely perishable, these should be used within 24 hours after purchase. Cubed meat such as stew meat also should be used within a day or two. COOKED MEAT To prevent drying out, store left over cooked meat in a covered container or tightly wrap it in alu minum foil or waxed paper in as large pieces as possible. For a leftover dish, cut up or grind the meat just before using. CANNED MEAT Always check the labels ot canned meats before storing. The larger sized cans of luncheon meat and canned hams require refrigera tion. When (he can has been opened, refrigerate the unused por tion and use as soon as possible. Smaller cans of ham or picnics may be stored without refrigera tion see lablc). rics. Don't postpone buying extra berries for freezing in the hope that they will drop very far in price. JIake your strawberry jam a few jars at a time. It is always better if you make small batches. When you are making jam, note tne convenient pouring spout on the new C and H sugar packages, too. Freeze berries the same wav When you see exceptionally nice strawoerrics on the market, buy a few extra baskets and put them away in the freezer for wintertime eating. Vapocans are ideal for freezing strawberries. And here is a sug gestion from the Vapocan people for making a strawberry glaze for winter pics. Here is the re cipe for filling for one 9-inch Strawberry Cheese Pie. Clip it for your freezer dishes file to use this winter. STRAWBERRY CHEESE PIE (Filling) 1 package vanilla wafers or sugar cookies 1 envelope unfavored gelatin i cup cold water 2 egg yolks Vi cup C and H sugar ' 1 8-ounce package cream " cheese Grated rind of 1 lemon Vt teaspoon vanilla 2 egg whites, striffly beaten 1 cup heavy cream Line ungreased pie pan with wafers. Soak gelatin in cold water for five minutes. Add egg yolks and sugar. Cook over low flame until slightly thickened. Soften cream cheese. Add hot egg yolk mixture to cheese, gradually. Mix until smooth. Add lemoa rind and Vanilla. Cool. Beat egg whites and Kold into cheese mixture. Whip cream and fold into cheese mix ture. Pour into cookie-lined pie pan. Chill until firm. Spoon thawed strawberry glaze over pie. Chill until set. STRAWBERRY GLAZE Yield, 1 Pint 1 pint fresh strawberries 2 tablespoons cornstarch . 1 cup C and H sugar 1 cup water Red food coloring Wash and hull fully - ripened strawberries. Cut '.' cup into fine pieces. Combine sugar and cornstarch. Add water. Add ber ries and cook over low flame un til smooth and thick. Add red col oring. Cool and combine with whole fresh berries. Pour into pint- size Vapocan, seal and place in freezer. Thaw before using. By Florence Jenkins, Food Editor PEANIT-CHEESE Mix 4 oz. grated American choose (softened to room temper ature with 1 tablespoon chili sauce; add i cup crunchy style peanut butter. Spread on whole wheat bread or crackers.- Apple wedges spread with crunchy style peanut butter are sure to please even the most fin icky eaters. , ,v jA ffrti ASPARAGUS from Washington is in good supply and good quality on our local market. Now is the time to freeze asparagus shows asparagus Tor wimerrime ue I no pnoiugiapii inowi a homemaker packing asparagus spears in Vapocans for the home freezer. Because Vapocans coma in three sizes, you can freeze for home consumption just the amount you need for your own family use. It's a good idea to pack a few quarts, too, for company meals. to freezing. They retain their gar and food value better than any other vegetable when properly pre pared and packaged for freezing. Select yountr. tender asparagus with thick, compact tips. Wash thoroughly, snip off the woody ends, and sort spears in three groups according to the thick ness of the stalk. Blanch large spears in water four minutes, me dium spears three minutes, and sm?ll spears two minutes. Cool immediately and drain thoroughly. Pack into Vapocans, pint, pint- and-a-half, or quart sizes depend ing on the length of the spears. Ry alternating tip and stem ends, vou can fit more asparagus in each container. Seal the ricid plastic lid by sim- olv pressing it down and mark the container's contents and freez ing date on the identification band. Place into freezer immediately. One pound of asparagus yields approximately one pint. A crate o' 24 pounds yields approximately JO pints. NOW IS THE TIME to freeze strawberries for good eating later. Vapocans ara the convenient containers to use for home freezing of these luscious berries. The Vapocan people give suggestions as to the best method for freezing straw, berries. FREEZING TIPS Cold water is the first step for freezing strawberries. Wash the nulled strawnerries in very cold water. The colder the water, the more it helps to keep the fruit lirm. PICNIC SPECIAL Traditionally, the picnic season starts with the Memorial Day weekend. Whether it will start in the Klamath Country next week re mains to be seen. But we know we'll have picnic weather and picnics and the so- called experts are predicting a long, hot summer for the high des ert. Stcinfeld's pickles come in big economical pickle barrel jars Known, throughout the Pacific Northwest for their crisp, delicious flavor, varieties include kosher dills, either whole or sliced sweets and jars of mixed sweet pickles in these big quart-and-a-half jars. Here s bteinfcld s own Potato sal ad: PICNIC SALAD Vi cup Steinfeld's Sweet Pick les, sliced i cup sweet pickle juice 6 medium potatoes, peeled and diced while hot !4 cup chopped onion (option al) 1 cup chopped . celery 6 hard-cooked eggs, diced 2-3 cup mayonnaise 2 tablespoons mustard with r horseradish Salt and pepper to taste Pour pickle juice over hot pota toes. Let stand till cool. Combine all ingredients thoroughly b u t gently. Chill till ready to serve. Garnish with additional slices of Steinfeld's Sweet Pickle and hard cooked or deviled eggs. Serves six. vhon freezing for future use In pies, puddings and preserves, pack unsweetened berries in Vapocans and press down the rigid plastic lids to seal. Drain the berries in a collander before packing. Dry sugar pack is best ijpr ber ries to be eaten as dessert fruit or in shortcake with cream. After washing and draining, add 1 cup of C and H Sugar for each five cups of berries. Mix gently but well. Spoon berries Inln square, wax board containers and seal by firm ly pressing down the plastic lids. Place containers in the coldest part of the freezer immediately Always label Vapocans and add the date to the label. You can write on the opaque strip across the lop of the reus able plastic lid, or if you want to see from the sine of the pack- nge what it contains, a strip ol stationery with the contents and date can be held asainst the side uf the Vapocan when the lid pressed down. The flat lops and square sides make Vapocans con venient for storing in the freezer When you are going te servo frozen, sweetened berries, do not nerniit them to completely thaw in advance. Thoy should reach the table completely firm and chilled but not icy. , COLOR FOR SPRING , Bright blues, lilacs and rosy reds are getting spring off to a bril liant start. 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