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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 21, 1959)
PAGE 6 C HERALD AND NWS. KLAMATH FALLS. OREGON THURSDAY, MAY 21, 1959 "'.V11 " rJ- ' , GLORIFY HAMBURGERS with good-tasting pickle sauces. Sour Cream and Relish, Sweet Pickle and Egg Sauce and Piekls Tomato Sauce are three tangy recipes introduced by the National Pickle Packers Association for National Pickle Week, May 2 1 through May 30. 7 arffJu HOME MADE BREAD is usual fare in a great many Klamath Basin homes. General Mills, nakers of Gold Medal Flour, suggests variations in bread(laking which have been tested in the Betty Crocker Kitchens in Minneapolis. The batter method is used and the bread shown, which has been brushed lightly with butter while still warm to give it a lovely "bloom," is Herb Batter Bread. Nutmeg, sage and caraway seeds give the bread its unusual flavor. Herb Bread A tantalizing aroma floating from your kitchen . . . fresh, homemade bread taken from the oven . cooled and cut to reveal the source of the mysterious scent a subtle blending of nutmeg, sage, and caraway seeds! Herb Bread baked in little loaf pans, just individual enough to salisly each person at the tabic Serve on miniature bread boards with small knives so everyone can help themselves. A variation of white batter bread. Herb Bread is one example of a hreadmaking method many home makers will enjoy using. Although batter breads are yeast breads, there's no guesswork to rising time, it's quick and easy and good eating too! In half the time it takes to make kneaded yeast bread, you have crusty, moist bread to serve. With batter bread, there are only two short rising periods. No kneading is necessary at all and the br?ad forms its own shape when spread into the pans. For well-shaped loaves, batter must be spread evenly In the pans. 1 Here's a tip on culling batter bread. It possible, use a sawtooth knife. Cut ill a sawing motion rather than pressing down. Make slices slightly thicker than usual NEW COOKS Beef on the table means praises for the cook. Many a new bride is discovering what her mother knew long ago beef, as the larg est selling meat in the country, is bound to please. And new and not so new homemakers can keep those compliments coming by re membering these basic steps, . An easy rule to remember when cooking beef is that all cuts fall into two categories, tender a n d less-tender, and are cooked accord ingly. The tender cuts are cooked by dry heat and the less-tender ones by moist heal. Tender cuts arc those from the part of the animal which has been least exorcised, the muscles along the backbone rib roast of beef and the broiling steaks. All are cooked by dry heal. The remaining cuts of beef need moist heat cookery (braising or cooking in water) and include short ribs, stew meat, and pot roasts. Your family will love the bread with the delicate herb flavor baked right in! HERB BATTER BREAD Hi cups warm water (not hot 110 lo 115 degrees) 1 package active dry yeast 2 tablespoon' soft shortening 2 teaspoons salt 2 tablespoons sugar 3 cups sifted Gold Medal flour Vt teaspoon nutmeg 1 teaspoon sage 2 teaspoon caraway seeds In mixer bowl, dissolve yeast In warm water. Add shortening, salt, sugar, and half the flour. Beat 2 minutes, medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour, nutmeg, sage, caraway seeds, and blend in with spoon until smooth. Scrape hatter from sides of bowl. cover wiin cioin and let rise in a warm place tH5 degrees) until dquble lahout 30 minutes.) If kitch .'n is cool, place dough on a rack over a bowl of hot water and cover completely (bowl and dough) with a towel. Stir down batler by beating about 25 strokes. Divide baiter into fi miniature greased loaf p:ms. 2'j x 4'j x l'a. Smooth out tops of loaves by flouring hand and patting into shape. Let rise in warm place (85 degrees) until bat ter just reaches lops of pans (about 40 minutes). Heat oven lo 375 degrees (quick moderate). Bake 30 to 35 minutes. or until brown. To test loaves. lap top crusts: they should sound hollow. Immediately remove fromj pan. Place on cooling rack or across bread pans. Brush top with soft shortening. Do not nlace in direct draft. Cool before cutting, i PEANUT MARMALADE Combine Vi cup peanut butler with cup orange marmalade. Excellent on brown bread. PEANUT HAM Combine cup crunchy s tt y 1 r peanut butter with -j cup dev iled ham, 2 tablespoons mayon iv.ia and 1 laoleapnons sweet pirki rlih. Sprwd aa r BEWARE OF IMITATIONS LOOK FOR THt HAPPY UTTLt DOO tCPPt 5 ' Eft V.-m ft. M. ,' . V t'J'i f. PICKLE WEEK The lowly hamburger was never more exalted than by the National Pickle Packers' trio of pickle sauces developed to serve a variety of tastes. For those who have the flair of a gourmet, sour cream and relish are highlighted. Another quick, delicious sauce is a com bination of hard-cooked eggs, sweet cucumner pickles, mayonnaise and mustard. The third is a low-calorie quickie that utilizes left-over Dickie liquid, tomato juice and spices. They all take minutes to make and are sure to give a relief to the hamburger routine at your house. Try these tangy pickle sauces during National Pickle Week, May 21 through 30. Whenever the menu calls for hamburgers, give them 3 new flavor and zest with any of these tempting recipes. Keep a supply of pickles on hand for all eating events during the summer months. The five most popular kinds are dills, sweet fresh cucum ber, sweet gherkins, sweet mixed pickles and pickle relish Large amounts of Vitamin C make pickles healthful as well as appetizing. SOI R CREAM AND RELISH Makes about 1 1-3 cups) 1 cup sour cream 1-3 cup sweet pickle relish '? teaspoon celery salt '.i teaspoon pepper Combine all ingredients; mix well. Serve with hamburgers, as desired. SWEET PICKLE 1 AND EGO SAUCE (Makes about l'.'i cups) 1 cup mayonnaise Va cup prepared mustard 4 teaspoon garlic salt or pow der ' cup sweet fresh Cucumber pickles, diced 1 hard-cooked egg, diced Combine all ingredients and mix well. Garnish with pickles, as de sired. Serve with hamburgers, as desired. PICKLE TOMATO SAUCE (Makes about 2 cups) 1 12-ounce can tomato juice ''i cup dill pickle liquid Vi teaspoons curry powder 1 tablespoon sugar Combine all Ingredients; mix well. Heat to serving temperature, stirring occasionally. Serve with hamburgers, if desired. Chill, and serve cold, if desired. PEANUT VEGETABLE Rlnnii 1.3 run eraled carrots. Vi cup chopped celery leaves, 'i cup peanut butter, 2 tablespoons French dressing and dash of salt. Spread on whole wheat oreaq. PEANUT-CARROT-RAISIN Blend i cup peanut butter with 2 tablespoons chopped raisins, Vt cup shredded carrots and 2 table-; spoons of saiaa Dressing, m i x lightly and spread on bread. PEANUT TRUNE To k chopped cooked prunes add U rim neanilt hlllllT. 2 tahleSDOOnJ lemon juice and 2 teaspoons prune juice; mix well and spread on bread. 11! s i 7 v i I" WINNERS WILL BE NOTIFIED MAY 23rd AT 9 P.M. BE SURE YOU HAVE YOUR NAME IN. HAPPY BIRTHDAY - OREGON! A f f f We Have Made These Dates The Theme of A A I A I lftl the Fincl Week of 0ur Pioneer Davs Ce,e- - I ?JSf I OaJ M bration. Look at These Values. T8c, 19c, 59c J xi Win Wilh Ihe fringe on TopK At litkilik l.flit, FImmt AiMnihli Not i Toy Hat Fno Thu Toj 3S HPH SpJ Kiln Pit Ctlloi x Gu Ctntitiugtl Cluleb Sell Stuttr Bnu Unleni, Stiltd Bum Hiidllgfali For Thurs., Fri.f Sat., Sun., and Mon. Tues, SUNSHINE lTi-oz. Pkg. Hydrox Cookies Arden's Delicia Assorfe'd Flavors Half Gal. N CAMPBELL'S 10'2-oi. tins Two For Itomato SOUP t mtm Giant 60-oz. Cookie jar $1149 U BUY LOW White Star Chunk l UMJCfc QaOjfefc- 1 Tuna 29M4fs Vi ham & POSTS SUGAR SPARKLED Nebergoll's Chuck Wagon Vi beef 1. Alpha "b ,,,IQt Breakfast Sausage lb. JV Bits k9' I I Ncbergall's or Swift Premium fftkm I DUNDEE YELLOW CUBES l FA. VVICllCIJ if Mi MARGARINE 3 ,b! 59c - - n ftf crrc - Spare Ribs Pork Chops 3 V Finer Hard Wheat ISf R ' ' . m 'd Flour ; II zJ I Jack Cheese DUNDEE FLORIDA SECTIONS Three No. 303 Tins GRAPEFRUIT 57 M-D . 80 Count White or Colors NAPKINS Two Pkgs. 18" AEROWAX SELF POLISH WAX W Quart VAN CAMP'S Giant No. 2'2 Cans PORK & New Larger Pkg. Swansdown, Devil, Yellow, White or Butterscotch 2 A9 DEL MONTE Big 46-oz. Tins d;mammmia TWO FOR I IHbMlW GRAPE FRUIT DRINK 5f APEJIC OTS - Dundee Whole 2 - W ZEE 100 Foot Roll WAX PAPER CHICKEN KAWWOS H3 POST OFFICE I J NEXT 1 ; TO i ' VEG. ( DEPT. ; Snappy Fresh TOPS IN QUALITY! LOW IN PRICE Green Beans 2 Tender, Sweet j Green Onions Dry Onions Okra r 2 lbs. Nej Crop bu. 39l ib.5 5 REAL GOLD Can Makes T Qt. ORANGE DRINK 6-or. Tins FOUR CANS BREAD 5 31' lMr"- MILK W 50' 19 BOHEMIAN CLUB g FTItHffiiittttu mmmm. 6pock VQ lOl C MSw' nonfatorvm.uk beer s Myirla-33'.. 49 wzmmwt
