Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 13, 1959)
PAGE 14 B HERALD AND NEWS. Klamath Falls. Ore Thursday, August 13. 1959 i ID S GARNISH looks like Wyandotte ripe olives doesn't it? California Foods Research In. ititute fooled us this time and cooked this fryer with Tokay grape halves. (You can serve Wyandotte olives on the side with the relish tray I. ' CHICKEN TOKAY: - Barb ecue Sauce Handsome Tokay grapes are in the market now so enjoy them to eat out of hand. Their hand some color invites you to start nibbling: their sweet flavor and crisp texture make you glad you accepted the invitation! These ver satile grapes are a delightful addi tion to fruit cups and salads. Use small clusters to garnish salad and sandwiches. However you use them, you'll find Tokays make pleasant eating. Here's quite an unusual use for Tokays, to get your cooking out of a rut. For "Cricken Tokay," brown chicken breasts, then sim mer until tender with chicken broth, lemon juice and a dash of allspice. Thicken the liquid for a sauce, add halved Tokay grapes and heat just a minute longer, so grapes are hot but still crisp textured. Served with fluffy rice, it's delicious to eat and pretty as a picture, with colorful Tokays and a sprinkling of vivid parsley over the golden chicken. It's a dish simple enough to suit con servative appctities, yet elegant enough for discriminating guests. , CHICKEN TOKAV 0 frying chicken breasts' Salt Pepper 1 tablespoons butter or mar garine 114 cups chicken broth Dash allspice J'-i tablespoons fresh lemon juice l'i tablespoons cornstarch 2 tablespoons cold water l'j cups halved seeded Tokay grapes , Chopped paisley Sprinkle chicken with salt and pepper. Brown slowly in butter. Add broth, allspice and lemon juice, and simmer until tender, about 30 minutes. Stir cornstarch into cold water, add to liquor in pan, and stir until sauce boils and is clear and thickened. Add grapes, and heat gently a minute longer. Serve at once, sprinkle with parsley. Makes 6 'servings.! . i ; Note: 1 large frying chicken may be substituted for the chicken breasts, if desired. QUICK CLOSINGS The rate of applying metal clos ures to jars has increased tre mendously from 25 a minute in 1908. Today, machines can handle more than 1,000 baby food jars a minute. . INSTANT RISE Instant col lee has more than quadrupled in sales since 1951, most of it packaged in glass be cause jars can. be quickly and easily rcscaled, and the homemak er can tell at a glance when the supply Is low. Planning a barbecue? Here's a new barbecue sauce that does wonderful things for hamburgers, chops or spareribs. "Western Bar becue' Sauce" is a mixture of cat sup, bottled seasonings and spices with enough California red dinner wine to give the sauce a subtle and interesting flavor accent. With (your barbecue meal, serve more of the same California red dinner wine you used to prepare the sauce. Many California wines are available in 'A gallon jugs,' a con venient size for entertaining. WESTERN BARBECUE SAUCE 1 medium sized onion y cup butter or margarine , 14 cup catsup . 1 tablespoon Worcestershire , sauce . i cup California Burgundy, Zinfandel or other red din . ner wine , 14 cup wine vinegar 1 tablespoon fresh lemon juice 2 tablespoons brown sugar . 1 tablespoon prepared mus tard 1 teaspoon salt 14 teaspoon black pepper , V teaspoon cayenne pepper Chop onion and cook slowly in butter until golden. Add all re maining ingredients and simmer fve to 10 minutes. Use to baste hamburgers, chops or spareribs while broiling or barbecuing. SALAD SURPRISE Here's something very special for your next bridge club lunch eon or when you're entertaining friends from out of town. It's simply a fruit salad plate and hot bread, but both are quite dif ferent and very, very good. Here's the ingenious combination suggested by Jean Porter of the C and H Sugar Kitchen: A beauti fully arranged fruit plate, plus yummy frosted orange rolls served warm. Iced or hot coffee or tea go well with this. The fruit plate is built around an unusual, and unusually good, strawberry and cottage cheese salad mold. See recipe below.) Then there's a generous triangle of honeydew or Persian melon heaped high with balls of cantaloupe, honey dew, and watermelon these mar inated overnight in lemon juice and sugar. A bowl of mayonnaise or other favorite salad dressing may be passed separately. To fill in the "corners," and add inter esting contrast, there is a peach half topped with coconut; a chunk of banana rolled in chopped wal nuts; and a few bite-size roll-ups of pastrami or boiled ham cen tered with pickles. (You wrap the meat around the pickle, pin with toothpicks, then cut the whole thing into short lengths.) TWO-TONE STRAWBERRY MOLDS Halve 2 cups strawberries, add about 1-3 cup C and H pure Cane Superfine Dessert Sugar (it dis solves ever so quickly), and toss gently. Dissolve 1 package strawberry-flavored gelatin in 1 cup boiling water. Drain juice - from berries and add enough cold water to make 1 cup; add to gelatin. Pour a little of this clear gela tin into each mold; chill slightly, then arrange a few halves of ber- ies over it, pretty side down. Add enough gelatin to cover the ber ries, then chill until firm. To rest of gelatin add 4 pint cottage cneese. Pour over gelatin in molds and return to refrigerator. FROSTED ORANGE ROLLS 1 package granular or com pressed yeast Vi cup lukewarm water l.egg 2 tablespoons C and H pure Cane Granulated Sugar 1(4 teaspoons salt 2 tablespoons melted butter 1 tablespoon grated orange ' peel cup orange juice 3 cups sifted flour Soften yeast in water. Beat egg in mixing bowl. Add yeast, sugar, salt, butter, orange peel and juice. Stir in flour. Beat until smooth, adding a little more flour if neces sary to make a soft dough. Turn out on lightly floured board and knead until smooth. Return to greased bowl. Grease top, cover nd let stand in a comfortably warm place until double in bulk about 1 hour.) Punch down, form into 2 balls. Roll each separately into a circle about V-inch thick. brush with melted butter and sprinkle with a mixture of 1 cup and H pure Cane Granulated Sugar and the peel of 1 orange. With long knife cut into 12 pie shaped wedges. Starting at wide end, roll up each long, slender triangle of dough toward narrow end. Set on greased cooky sheet, making sure that the tip is under the roll. (This will keep it from unrolling as dough, rises.) Cover with damp cloth and let rise again until double in size. Bake in 425 degree oven about 15 to 20 min utes, or until nicely browned. Let cool a few minutes, then frost with Orange Frosting and serve while still warm. (Or, If you bake them early, reheat unfrosted rolls in oven, then frost just before serving.) Makes 24 rolls. ORANGE FROSTING 1 tablespoon soft butter or margarine 1 teaspoon grated orange peel 1 cup sifted C ' and H pure Cane Velvet Smooth Pow dered Sugar Matin A J I1WTT J- I Your Grocers! Regular $1.25 Value at big savings! k' - .'itPci -v;v;4 ("iir , , - , ""';! ' . A-"1 lor bowl filled with' ' ' ', : jii-seJ4 : otta9e I - Filled' with delicious rW7;W ;;MEPQ-UND iM!lliM :'f"'' NONt'! A beautiful modern bowl with downs of household uses! , Unique double wall construction keeps hot foods HOT, and cold foods COLD . . . longer! Prevents messy rings on all furniture. Crafted of lovely, heat-resistant STYRON,' designed for years of carefree use. Eight lovely pastel shades, with air-light unbreakable plastic cover to match the white petal trims. So beautiful, so practical you'll uie them every day fori refriperotor storage dasstrls cereals rfips salads ' hot of cold soups ' candies LIMITED TIMI OMERI Oil YOURS TOOAYI At your grocers or from your Medo Land Route Man! Team the delicate goodness o f fresh creamed Medo - Land Meadow Gold Cottoge Choese with the flavor of fresh summer fruits! It's a quickie that's sure to perk up hot weather appetites. Try it today . . , with fresh-creamed Meadow Gold Cottage Cheese! Pht etnei rcipt tOBrty ic to, C and H Sugar KiKftwi SURPRISE lunch eon dish is suggested by Jean Porter of the C end H Sugar Kitchen. Home made rolls accompany a beautiful and unusual salad plate. COOL SALAD j ''Basket o' Grapes Salad" is chosen as the recipe of the month for its glamour and good eating. This novel salad is colorful and refreshing and an excellent way of serving luscious mid-summer can taloupe. Allow a half shell for each portion, filling the seed cavity generously with snowy cottage cheese. Then cover the cheese with handsome flame colored Tokay grapes, halved and seeded. Garnish with a perky mint sprig. Although no dressing is needed with this delicious fruit salad you may serve your favorite one, if desired. California mid - summer canta loupes are at the peak of their season during July and August. These superior vine-ripened me!- 1 tablespoon lemon juice About 2 tablespoons orange juice ' Add orange peel to butter. Grad ually work in powdered sugar and juice, a little at a time. Beat well until right consistency for spread ing. Frosting should be fairly soft. MM BEWARE IB0. Of MIT ATMS LOOK FOR THf HAPPY mm ooo TOPS IN QUALITY! LOW IN PRICE ons are richly flavored, deep apri cot in color, thick and meaty with . a relatively small seed cavity. Weight watchers are happy to know there are only 35 to 40 cal ories in the average half shell serving. BASKET O' GRAPES SALAD 2 California mid-summer can taloupes 1 pint cottage cheese 3 cups halved seeded Tokay grapes Mint sprigs Cut cantaloupes hi halves cross wise, and remove seeds.-Fill seed cavity of each half with cottage cheese, mounding it up. Cover with grapes, arranging them cut side down. Garnish each with a mint sprig. Makes 4 servings. Which Half Would You Serve? Fruit-Freeze makes the choice easy. See how it stops browning, preserves natural color and flavor .of peach on right. Wonderful for keeping fresh-cut fruit appetizing for hours before serving. Use it yourself for freezing and canning. Sim ple recipes on every can. One 981 can is enough to prepare up to 75 lbs, of fruit. At leading food and drug counters. . POet KXTRA VITAMIN C dd Praft-FfMM to fruit iukm Supplies twin tha minimum daily mquiramema at Vitamin C per aarvinf. Fruit-Freeze I- I r- i1 ' Just say "Charge It" on SRC . . . P A V A t:''tjh u" " 3-DAY CHARGE ACCOUNT J l I 1 ij&z or takt many months to pay roo and ca J girls' colorful dresses I JaJL few f t ourn" " , ': . . ' NiuV ! . h V)J 4S9 cotton fashions : 1 ! 'lljOsJJON--. ! rVJl L.Chorge It on SRCV.I lf fcTiiB ' pfk : Cinghems,. plaids, stripes checks ef, ' jjr W IP' H ': t - : solids. Some by famous Dan .Hiver jf . ; B t? '1 '' ' mills.;. aW innewest shades. 7 te 14! ""W Just Soy, "Chorg. It" en f k -tNJS Charge It1 I Saqri ftevolving Chorge If; ; "v M w5 Loce-trimmed cottons with tab MtMkt tar ar U j 4 S " Q.- iKIfOltkv pretty' ruffles 'n bows. White likaHulgrOiaHAttaaal tfi ES5e: , "'i n'y" S'IM 7 U" j-1 ' li fr L. V"' f Combad cottons packed four (!r ifi f Cj V? vt jrTT ' b09'(,W,','e "'y' re' yj ' I (3 ,lB YY Bouffanf slips $ 98 bodice and i, Charge It ...$ 2 ?8 lj Vs?ry 4 Smart Orion Ivy league pull- JWlIIiisNSV f'T ' Z J&i , "I"''" hone1 washable. f f"" 1 1 LLxlia S f f?fTkV' ligW r dork Osftrd gray 1 1 . J V ' ' a .a t i.ui s. r Classic cardigans Charge It Honeylane . cardigan in classic bulky Orion 'with 3i sleeves. Hand washoble! Noturol white. Sites 7 to 14. :: 1 Her favorite skirts $ O 98 a low 5 j Charge It Kieotea plain noneyione m; stum of Orion ond wool. Box or side pleats. Assorted Foil shades. Sizes 7 to 14. sparkling black patant shoas Charge It 1 Lovely black ' potent leather T strops sha con wear with plenty of outfits. Durable. So good look ing too! Sizes 8!4-3Va B-D.
