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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 13, 1960)
MGK ft C HERALD AND NEWS, Klamath Falls, Ore. Thursday, October 13, 1960 SHRIMP CACCIATORE DELIGHTFUL For after-skating refreshment! serve hot spiced apricot whole fruit nectar with thin slices of fruit cake and fresh doughnut 1 1 1 T.' Ik. Knntnn lint ktt READY NOW Tha winter crop of Calavo avo cados is on the market. Cut but- l pounds fresh or frozen ider. Then add remaining Ingredi- shrimp 1-3 cup olive oil (or other fat) Vi cup minced onion Vi cup minced green pepper 2 cloves garlic, minced J No. 2 can tomatoes 1 can (8 oz.) tomato sauce Vi cup red New York State wine 2 teaspoons salt Vi teaspoon black pepper '1 teaspoon allspice 1 bay leaf, crumbled Vi teaspoon thyme Dash cayenne pepper Shell and devein shrimp. Cook ents. Simmer rapidly, uncovered,! wy-npe avocaoos imo naive .,. mi. am u, lengthwise and fill with curried shrimp and heat through. Serve with spaghetti, rice or toasted shrimp. Place in a slow oven , fc" j , , ' and bake 15 minutes to heat thelor ln an 'd-'hioned Ironston. croutons. Makes 8 servings. diaiu 1111 uugii. kict 15 nun vi golden brown latticed potatoes. NEW FLAVOR Mashed avocado adds a delight ful new flavor to French dress ELEGANT ENTREE Bake this elegant entree for TRY THIS dinner guests. Arrange chicken Make your creamed turkey ele- ing. Use your favorite recipe for breasts in baking pan, dot with gantly ncn ty adding some a simple dressing, men just oe butter or margarine and seasonichunks of mea,y riPe olives- The fore you're ready to dress your with herbs. Pour chablis or sau-iPieces of shiny "t olives alsolsalads combine equal parti terne wine around chicken and add interesting color contrast to French dressing and mashed Ca hakp at s.-,n Hcorpps haiinB frp. this popular entree. 'lavo avocado. quently. About 15 minutes before serving time, add cooked arti choke hearts and baste them gen erously with wine butter sauce. 3 to 5 minutes in simmering wa ter. Then heat olive oil in large! skillet. Add onion, green pepper and garlic, cook gently, stirring occasionally, until onion is ten- Serve with browned rice casserole. French style green beans and a tossed green salad. r 1 . '' .74, BRUNCH BRUNCH MEANS EASY ENTERTAINING Brunch Is a form of entertain .lng easy on the hostess and ' guests alike. For the busy moth er, a midweek brunch does not conflict with evening or weekend plans for the family. And for the working girl, Saturday morning or Sunday-after-church are con venient times to have friends in. Brunch is also an easy little meal to plan, built around one or two main dishes and an ample supply of coffee. The meat in the menu is usually one of the standard breakfast favorites; sau sage, ham or bacon. Eggs, hot breads and fruit are also right at home at brunch. Brown and serve sausage Is a good brunch meat as . it Is so little bother. It comes already shaped in patties or links, and cooked except for the last min ute browning. Because it has been cooked in advance, drippings are kept to a minimum. This makes possible some interesting recipe combinations of hot bread and sausage, baked -together. A na tional home economist for the meat packer who created brown 'n serve sausage, recommends a Sausage and Muffin Bake. In this recipe, bakery English muffins and brown 'n serve patties are baked in a spicy sauce to create a major sensation at serving time. Sausage patties and eggs baked In individual custard cups are an other scene-stealer. Try either of these dishes at your next forenoon gathering. They are easy, and yet fancy enough for company, FALL BRUNCH Fresh Fruit Bowl ' Sausage and Muffin Bake ' J Applesauce Coffee ' Mints SAUSAGE AND MUFFIN BAKE Yield: 4 servings Vi pound package brown 'n serve .sausage patties 4 small English muffins 6g Ya cup milk 1 teaspoon salt H teaspoon pepper teaspoon marjoram Vi teaspoon rosemary 1 pound can applesauce Red food coloring Split English muffins in half and toast. Beat eggs together with milk. Add salt, pepper, rose mary, and marjoram. Pour egg mixture into a lightly greased 12 by 714 by 2 inch baking dish. Place toasted English muffins in two rows In baking dish. Place sausage pattie on top of each muffin. Bake in a moderate oven (350 degrees) for about 20 min utes. Tint applesauce pink with red food coloring and serve with the sausage and muffin bake. Anoth er pleasing way to servo the ap plesauce is to add a few tiny cinnamon candies just before serving. BAKED SAUSAGE AND EGGS Yield: 8 servings FOOD TIPS POPULAR SWEET Hot peach desserts are popu lar in winter. Place 4 canned cling peach halves In a shallow hak ing dish. Fill their cups with a. mixture of V4 cup each flour and brown sugar, 2 tablespoons but ter ana teaspoon cinnamon. Bake In a moderate oven about 20 minutes. Serve with cream. NEW FRUIT SALAD Fill avocado halves with well drained canned fruit cocktail com bined with fresh grapefruit sec tions. Top with a dressing of sour cream with a dash of lemon juice and sugar, and sprinkle with toasted almond slivers or toasted coconut. This makes an elegant salad for bridge clufi refresh ments. Open-faced chicken sand wiches go well with it, too. TINTED SUGAR To dress up cookies, cakes and desserts sprinkle tops with col ored sugar quick, easy, and In expensive. With a fork blend vege- lame 100a coloring into H cup ugar; 8 drops for light color, 12 drops for medium. 24 drops for dark. Let sugar dry on wax paper at room temperature. Store in small screw-top Jars. 8 eggs 2 teaspoons salt Vt teaspoon pepper 14 teaspoon marjoram 3 tablespoons butter or mar garine Lightly grease the sides of 8 custard cups. Place a sausage pattie in the bottom of each cup and break an egg on top of each. Combine salt, pepper, and mar joram. Sprinkle each egg with some of the seasoning. Dot with butter. Bake in a moderate oven comes in particularly appropriately in October which it also Shrimp Fiesta Month. The famous cacciMore with succulent shrimp is suggested for an unusual party dish. It is suggested that it be served with red wine and thick slices of Italian bread. 14 pound package brown serve sausage patties 'n I (350 degrees) for about 20 min utes or until eggs are firm. LUXURY LUNCHEON The next time you have the "gals" over, serve hot baked crab. Combine 1!4 cups crabmeat with 1 (10'4-ounce) can undiluted celery soup; season with chopped green pepper, instant minced onion and Worcestershire sauce. Blend in 3i cup coarsely cut ripe olives and Vt cup mayonnaise. Turn into a casserole or baking shells, top with bread crumbs, and bake in a moderate oven until heated through. GOOD IDEA Top the batter of your favor ite quick raisin coffee cake with this mixture. Combine y cup each honey, sugar, soft butter and flour with 'k cup chopped almonds. Bake as usual. Announcing The Opening of Mary's Bargain Shop 4536 So. 6th St. Used Clothing at Reasonable Prices! WHEEL-IN DRIVE IN NOW OPEN FOR BUSINESS! 3801 ALTAMONT DRIVE featuring: Ciar-Go Broiler Vi CHAR-GLO CHICKEN (with trimmings coffee) 99c CHAR-GLO HAMBURGER STEAK (trimmings coffee) 99c CHAR-GLO HAMBURGERS 34c Stop in for tho best! Lyon's Root Beer, Coke, Orange,. Complete Fountain Service. Delicious Ruth's Pies, Medo Bel Dairy Products, Farmers Bros. Coffee fresh always! Roy's Barber Shop Open Next Door. We Serve B reakfast" All Day! HOURS: 9 A.M. 9 P.M. Phone TU 4-9873 For "Toke Out" Service Inside or Outside Service. 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