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 . . .
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