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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 28, 1960)
PAGE ft C HERALD AND NEWS. Klamath Falls, Ore. Thursday, January 28, 1960 TO ROAST A PORK LOIN, place it fat side up in an open low-sided pan. Insert a roast meat thermometer info the thickest part of the meat, not touching bone. Roast in a slow oven (325 degrees I until the thermometer registers 185 degrees. A 3-pound roast will require just under three hours; a 5-pound roast, a full three hours; 8-pound roast at least three and one-half hours. Glaze, if desired with a mixture of cup brown sugar, I tea. ipoon dry mustard, 'i teaspoon powdered cloves and I to 2 tablespoons of vinegar, a half hour before roast is done. Photo and recipe suggestions from Martha Logan Kitchens of Swift & Company. Roast Pork Hurrah for roast pork! Many, homeniakcrs find menu planning a complicated project. Family food preferences must be balanced with budget allowances and sound prin ciples of nutrition. That is why a tender, delicious pork loin roast Is something lo shout about. The delicate flavor of roast pork cooked to perfection is a family favorite. For special occasions a Brown Sugar Mustard Glaze ap plied one-half hour before the roast comes from the oven makes the meal a company-best ' affair. Fresh pork is always served "Well done." For most accurate results the meat is roasted to an internal temperature of 185 degrees as in dicated on a roast meat thermom eter. In these days of a plentiful pork supply, prices at the meat coun ter are attractive and selection of cuts is almost unlimited. It is smart shopping to purchase a rcast large enough to make a sec ond appearance in meat sandwich es cr a tasty pork and onion cur ry later in the week. Allowing one-half pound of pork roast per serving is a handy guide when buying the meat. The shouting about roast pork doesn't end with flavor and econo my. Its nutritional value is no small matter. Pork is a good source of complete meat protein of high quality. In addition it is an exceptional source of the B vita min known as thiamine. PORK AND ONION CURRY 2 cups cubed cooked pork 1 medium onion, thinly sliced 2 tablespoons butter or mar garine 2 tablespoons flour V teaspoon thyme 1 teaspoon salt i teaspoon curry powder 'a teaspoon pepper 1 cup milk Pan brown pork and onion in butter in a heavy skillet. Sprinkle flnur, thyme, salt, curry powder and pepper on top. Stir gently. Add milk and stir until smooth and bubbly. Cover. Cook over low heat for 10 minutes. Serve on Chinese noodles. FREE A 16-pagc booklet on "How to Conduct a Teen Age Pizza Party" is available from Food Specialties, Inc., Worcester, Massachusetts, manufacturers of Appian Way Pizza Mix and Sauce. This colorful booklet with illus trations includes seven pizza var iations. It tells you what to do from inviting your guests right down to serving the pizza. It even explains how to make an authen tic replica of an Italian Chef's Cap. Just mail your name and ad dress to Food Specialties, Inc., One Appian Way, Worcester, Massa chusetts, or Food Specialties, Inc., San Jose 25, California. BREAD CRUMBS To prepare soft bread crumbs pull day-old bread into crumbs with fork or fingers. For dry bread crumbs, remove crusts from stale loaf and dry bread slices thoroughly in a slow oven. Crush with a rolling pin or put through lood grinder or blender. GLAZED PEACHES Hot peaches make an exciting difference in ordinary menus. Even leftovers or thrifty entrees look and taste better with a hand some, hot, canned cling peach garnish. "Currant Glazed Peach es" take no time at all to prepare and yet they are so rewarding in flavor. Serve them with such sim pie dishes as creamed chicken or tuna and rice; send them along with crisp hash or pan fried ham try them with meat pie or beef patties. To make "Currant Glazed Peach es," measure a little brown sugar into the centers of canned cling peach halves. Drizzle with lemon juice and broil until lightly browned. Then, . spoon melted currant jelly over the peaches and broil a few minutes longer until glazed. CURRANT GLAZED PEACHES 1 (No. 2'2 can cling peach halves Brown sugar 2 tablespoons currant jelly Drain peaches thoroughly and arrange cup side up in shallow baking dish. Place a teaspoon of brown sugar in center of each peach, and drizzle about 'A tea spoon lemon juice in each. Broil about four inches from heat until lightly browned. Meanwhile melt jelly; spoon over browned peach halves, and broil a minute or two longer, until glazed. Serve hot with meats or poultry. Makes five to six servings. K , , " - r hi tn ner s rrozen DINNERS Turkey, Chicken, Swiss Steak or Ham. 12-oz. Delrich Margarine ri RAISINS To plump raisins (seedless va ricty), wash them and spread them in a single layer on a cookie sheet in a moderate oven until the raisins puff up and lose their wrinkles. BEWARE Of IMITATIONS LOOK FOR THl HAPPY LITTLE DOG TOPS IN QUALITY! IOW IN PRICE TERIFIQUE Ch "Voila! Ze chocolate bon bon is put into ze ice cream wiz ze touch of a great artiste". Meadow Gold has done it stirred chunky pieces of rich dark chocolate into creamy Meadow Gold Ice Cream. Get a half-gallon today. One taste and you, too, will say, "terrifique ! " TT ocoiaTe Bon Bon ICE CREAM t.iMiMM'iMiiiiliiir null 8 km . n n mwini t.3 iism'irH nir"' i ... . At Your Grocers or from your Medo-Land Route Man! jjpH!iiiwwi MIX or mpcAviintwu Ml' MATCH m BROCCOLI BRUSSEL SPROUTS -A- CAULIFLOWER SUCCOTASH it BUTTER BEANS I. ; A Keal uoiiar ways vaiue t ? ) Pkgs. i i - w j i r rr i STOCK-UP YOUR FREEZER WITH THESE BETTER BUYS! FROZBItOOOS Mix or Match 'Em . . . Buy Now & Save! jjjlpiEiy" IpT' m jMisizzB j lpsEa? 1 Peas Cut Corn Mixed Vegetables Peas and Carrots Leaf Spinach Green Beans French Fries French or Cut Pkgs. $ STRAWBERRIES S 5i$i Raspberries Peaches Boysenberries 10-oz. 12-oz. 01. K G S. "FLAV-R-PAC" Lemonade n 6-oz. Tins For "FLAV-R-PAC" Orange Juice 1' 12-oz. $' Tins 'Ship Ahoy - 8 01. Package ireaded Shrimp Chefs Indivrduol eat Pies Chicken, .Turkey or Beef Chef's Tamales Beef, Chicken, Package Turkey or Cheese 3:s! III
