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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 28, 1960)
PAGE 2 C I HERALD AND NEWS. Klamath Falls. Ore. Thursrlav. January 28. 10 r, p s , ' 2 a i ,. iAt t il' i', 7'j , By Florence Jenkins, Food Editor Km 1 v A 1 W S m vi 11 mSBSM; 1 1 1 r, , , .,"' ' :. oil I ,..,. ci ' . imn f 3;Vir twin . ,; UU 'mmwiinw , I, w. , ZtizT i w MiiiM inn ifiliiiliiiiniii i inrnirrrr-fmii'iWi rtnmri-1l rrlr'irnTTT l""""lnr',T"""tf,nfifi,iJinmrT THE THIRD CARLOAD of Snoboy Indian River Grapefruit for the current promotion arrived in Klamath Falls in time for diitribution to local markets. The mechanically-refrigerated can maintain constant temperature from the time the ripe fruit is packed for shipment. The consumer is assured fully ripened, thin-skinned fruit, heavy with juice and plump meaty segments when Snoboy Grapefruit is the choice. Wilbur Siegner, right, Klamath Falls man ager of Pacific Fruit and Produce, is shown with his assistant, Glenn Mudder, left, assisting with the unloading of the thousand cartons contained in the carload. "SHRIMP IN TRAPS" combine seafood and rigatoni, the large, ribbed tubular macaroni. Manicotti can be used in its place, or you can make your own pasta just like noodle dough, rolled thin if you are an expert. Serve with cooked broccoli salad, whole kernel corn, French bread and a plate of ripe olives and carrot curls. Grapefruit Lois of people like to cat. grape fruit as llicy would cat an orange. The fully ripened Snoboy Indian lliver Cirapcfruit are easily peeled and the membrane comes otf wilh- oii' much trouble, making il a deli cious fruit to eat out of hand Snoboy grapefruit arc sized. You buy smaller ones for squeezing Hie juice or you can buy the big ones which look so pretty on the plate, halved lor breakfast or any other meal. Many persons like to save their breaklast grapelruit for a final touch of sweet with lunch. However you prefer to eat it, and vhelhcr you prefer the pink 01 natural. Snoboy is a health-giving delicious fruit. Here is one of snoboy s own recipes for Kish fillets with Grapefruit Sections to serve as a luncheon dish: 1 pound fresh or frozen fish lillcts l4 teaspoon salt in teaspoon Tabasco 3 tablespoons melted butlci or margarine Paprika 1 Snoboy grapefruit, sectioned 1 tablespoon finely chopped parsley Place lillcts on aluminum foil on broiler pans. Add salt, Tabasco and poultry seasoning to butter brush fish with half the mixture. Sprinkle with paprika. Place in preheated broiler two inches be low medium heat. Broil until lish is easily flaked and moist, about 1U minutes or maybe 12 minutes Curing last three minutes, place PASTA AND SHRIMP Shrimp and spaghetti tans will applaud this novel main dish that we've clubbed Shrimp in traps. The "traps" are rigatoni, the 'i'rge, ribbed, tubular macaroni. The shrimp are cooked and cut in halt, then stuffed into the pasta . . . hence the name. Actually this elra step takes but a few min utes and makes the dish a conver sation piece. The sauce is a rich, full-llavored tomato sauce, based on concentrated tomato juice, that versatile product that does a triple - play as sauce, puree or juice. Worcestershire sauce, minced parsley and celery seed add flavor interest. So docs a top ping of golden cheese. You can use American as Called for in the recipe, or grated Swiss or Roma-! nc. SHRIMP IN TKAPS Vi cups rigatoni 1 pound green shrimp or 'i pound cooked, cleaned, split lengthwise) 1 can Hi'.i ounces) Heinz Con centrated Tomato Juice, dil uted with one can water 1 teaspoon sugar 1 tablespoon minced parsley 1 teaspoon Heinz Worcester shire Sauce ' teaspoon celery seed i cup grated American cheese Cook rigatoni in boiling, salted water; drain; rinse. Heat oven to 350 degrees (moderate). Stuff rigatoni with shrimp. Place in one quart casserole. Combine juice and next four ingredients; pour over rigatoni. Eake, covered, 30 min uies. Remove cover; sprinkle with cheese. Bake 15 minutes. Makes four servings. CKII.INGS Consider the ceiling as the fourth wall of the room and paper it to show olf your decorating tal ent when remodeling. The choice o' patterns, textures and colors today is as wide as the sky. Paper in perfect taste can be found for not too much money. Y'ou may choose grass cloth paper for the ceiling, candy-striped paper or roses lor the ceiling of the daugh ter's own bedroom. Willi walls painted the background color of me paper, a lew cut out roses coming down the corners of the room can give an arbor effect. If the paste bucket has scared you off, many papers now come precut and prepasted. They can b dipped in water and hung by the homcmakor. Partake sauce An easy way to make Tartare Sauce for fish is to combine in stant minced onion with mayon naise, chopped sweet or dill pick le, horseradish and chopped parsley. BEANS Heat canned blue lake green beans in their own liquid, then drain and toss with slivers of cooked ham, chopped mushrooms and melted butter for an elegant vegetable treatment. CUSTARDS Individual baked custards lumec. out and drizzled with California Port Wine are an invitation to fine eating. Make the custard with an extra egg yolk or two for deep golden color and extra richness. Chocolate wafers, crisp almond ookics or chewy macaroons go well with this elegant dessert as does a small glass of Port wineJ NORWAY SARDINES can be used in many ways in addition to topping for canapes. Here is a recipe for Norway Sar dine Antiboise land don't ask us to pronounce it). The pho to shows the completed dish as prepared by a New York chef to serve four persons. SARDINES Brisk wintery weather calls for hot nourishing meals to give the family that necessary well bal anced diet. With this in mind. one of New Y'ork's most prominent chefs dug deep into his bag of cul inary magic and came up with this inviting recipe for "Norway Sar dine Antiboise." INGREDIENTS 1 cup of milk 2 cups of flour 4 lira ounce) cans Norway sardines 8 small white onions, minced 8 peeled fresh tomatoes 2 tablespoons bread crumbs 2 tablespoons melted butter 1 small glass dry white wine 14 broiled Parisienne style potatoes 14 small ripe or green olives Drain the olive oil from the Nor way sardines. Dip the sardines in milk and roll in flour. Saute in butter and set aside. Heat the oil from the sardines in a small skil let. Add the minced onions and when browned, add glass of dry white wine. Cook until complete reduction of the wine and add the chopped tomatoes. Cook slow ly for 20 minutes. Pour into oval dish or pyrex and arrange the whole Norway sardines on top Sprinkle with bread crumbs and melted butter. Bake in moderate oven until brown. Arrange small Parisienne style potatoes and ol ives alternately around pyrex. Garnish with thin slices of lemon ind finely chopped parsley, as pic tured here. Yield: four generous servings. NEW OFFER "Add a touch of Geni-us," reads the new neck label on each of the four varieties of Wish-Bone salad dressing. An attractive green label dresses the bottle of Italian dressing which is so good on a tossed salad to go with a spaghetti or ravioli din ner or for marinating steak. The Wish-Bone cheese dressing has a new blue label (for blue cheese, of course). Use the dress ing on wedges of iceberg lettuce, as topping for steaming hot Klam ath baked potatoes or for season ing for dips or stuffed eggs. Both the French and the Rus sian dressings, appropriately, have red labels. The Russian dressing is wonderful as a topping (don't stir with the ingredients) for a Iruit salad marie of chunks of raw apple, wedges of pineapple and slices of banana. Or try it on avo cado halves. The Wish-Bone people are of fering a silver dollar for the re turn to them (Box 5490, St. Paul 4, Minn.) of a label lrom each of the four dressings, or 50 cents for three different Wish-Bone dress ing labels, or 25 cents for two dif ferent Wish-Bone dressing labels. The offer expires on April 30 this year. : ' I:-.:", if - . ;;- : "-ltlltV'WJ KH''" . -;'-:. ' f WISH-BONE dressings have come out in brand new dress and with a brand new offer from the Wish-Bone people which extends from now to April 30, I960. Wish-Bone offers cash for trying its line of fine dressings. FANCY DESSERT Unexpected company due for dinner with a half-hour's nolice'.' Put a can of fruit cocktail in to chill. When dessert time comes, whip cream, sweeten and flavor with lemon, vanilla, rum extract or grated orange rind. Fold in well drained fruit cocktail and spoon into serving dishes. Fingers of sponge or angel cake, or split lady fingers may be used to line the dishes if you wish. Top each serving with a red cherry from the fruit cocktail. Always keep a can or two of fruit cocktail on hand for hurry-up salads, appe tizers and desserts. ORANGE RINDS USEFUL Grate the rind from oranges to be squeezed for breakfast juice and add it to applesauce for de-' lightful extra flavor. AT TOWER FURNITURE NOW! Make a Deal and Get a 5 -Day Vacation in Reno Kf r iu your family your guest MARKET BASKET 9th & Pint Klamath Falls grapefruit sections on top: brush with remaining butter mixture Broil until fish is completely cooked. Garnish with parsley and serve to four persons. CABINET TOP SPECIAL Formica, Consoweld, Nevamar, Textolite, Pionite, Laminart LABOR and MATERIALS To Install Any Of The Above Laminates We Give j." Green Stamps McCollum HOME MART 2030 So. 6th TU 2-5885 SPECIAL! Fresh Jumbo Crabs 3)c CLEANED FREE Lb. Fresh Pacific Oysters ior59c FRESH BUTTER CLAMS FRESH OYSTERS IN SHELL OLYMPIA OYSTERS FRESH OCEAN PERCH -At Complete Line of Fresh and Frozen Sea Foods WHOLESALE & RETAIL OPEN 7 DAYS A WEEK If You Want Fresh Fish Come To . . . QhsibamiSsiaJiDodA 2836 So. 6th Phon. TU 2-0161 illUM Ml S3 ff Green Stamps 1 THREE ROOMS OF FURNITURE ALL FOR ONLY- 42-PC. 3-ROOM GROUP 11 -PC LIVING ROOM GROUP: superbly comfortabU sofa, sltaps two! Comfortable plot form rocker, cocktail table In blonde or mahogany or charcoal, 2 matching step-end tables, 2 decoratar pillows, 2 pic turai, 2 smart toble lamps, magasine rack. 8-PC. BEDROOM GROUP: Gorgcaus Mr. and Mrs. dresser with beveled tilting mirror, matching cabinet headboard and footboard, wonder fully comfortable innerspring mattress and bax springs, 2 boudoir lamps, 2 pictures. PLUS FREE 23-PC. DINETTE GROUP: Plastic top wood grain dinette xtensian table with 4 chairs and 18-pc, set of modern dinnerwar. Plus Free Vacation Now's the time to make your deal! Get 3 full rooms of better furn iture at one low price . . . plus get FREE 5 fun-filled days for 2 at Newt Crumley's fabulous Holiday Hotel in downtown Reno, Nevada Open Friday Night Till 9:00 mm I M no PARKING 10T ADJACENT ill I f t rtort 12th and Main Street . . . Klamath Falls Phone TUxedo 4-8858
