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
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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
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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.
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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
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Bnu Unleni, Stiltd Bum
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For
Thurs.,
Fri.f
Sat.,
Sun.,
and
Mon.
Tues,
SUNSHINE lTi-oz. Pkg.
Hydrox Cookies
Arden's
Delicia
Assorfe'd
Flavors
Half
Gal.
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CAMPBELL'S 10'2-oi. tins
Two For
Itomato
SOUP
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60-oz.
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White Star Chunk l UMJCfc QaOjfefc- 1
Tuna 29M4fs
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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
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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
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GRAPE
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DRINK
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Whole
2 - W
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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
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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'..
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