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HERALD AND NEWS. Klamath Falls. Ore.
Thursrlav. January 28. 10
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By Florence Jenkins, Food Editor
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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.
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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.
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