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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 21, 1960)
HERALD AND NEWS. Klamath Falls. Ore. Monday. Nov. 21, 19G0 PAGE 1 C (Mossy ripe olives are "nat ir-i als" for holidiiy apixMicr Irays, 'since their dill, rich flavor and wonderful texture enhance so many other foods. i DunnR the festive season ahead. when uni'NXTtcd guests may' pop in. it's no trick at all to fill pitied ripe olives with such' lidhils as almond slivers, carrot or green onion strips or thin slices of rolled up Italian salami. Roll them in a little olive or salad oil so they'll stay glossy. Give them color contrast by roll ing in chopped parsley, or skew er them w ith cubes of cheese and serve as kebabs. Hot ripe olive appetizers, iiiick and easy but so good, really don't take long to fix, cither. You might wrap 2-inch strips of ba con around glossy dark olives and fasten with picks. Rroil until the bacon is crisp and brown. Drain on paper towels and serve iiot and zestv from the oven. Kor "Cheddar Cheese Biles," fill pitied ripe olives with tiny cheddar cheese cubes and wrap in savory, hcrh-flavorcd biscuit dough. Bake until lightly browned. enf . . u.,. (P Plives f ' V- " iX1 . Tr j,, 1 i .1 - . v , RIPE OLIVES ADD LUSTER to a collection of appetizers. Here they ere ttuffed with 4!$4 , " . ' I . f ' . , J " Italian salami, carrot stripj and almond slivers; wrapped in bacon and broiled, and in Planted By Franciscans Hot and delicious, they will make a hit with the menfolks. Ripe olives lend their meatmess and flavor to dips. too. Add' them, chopped, to a mixture of1 deviled ham, commercial sour cream and seasonings, and you have "Deviled Ham Dip," uick and easy to maVe several hours before the company arrives. Serve with potato chips, crackers or Mcll.a toast. DIKIIDAR C'HEESK BITKS 1 iR'j oz.i can pitted ripe olives 1-3 cup cheddar cheese, cubed 1 cup biscuit mix teaspoon thyme l teaspoon orcgano 2 tablespoons melted butter 3 tablespoons milk Draji olives. Stuff with cheese cubes. Combine biscuit mix and herbs. Stir in butter and milk. I'sing lingers mold a teaspoon of dough around each olive, cover-! ing completely. Place on baking slice! Bake in hot oven (400 de grees i 10 to 12 minutes, or un til lightly browned. Serve warm. Makes about 4 dozen. Factory Made . . . Factory Finished CHOICE OF NINE WOOD FINISHES See Our Display at 1960 So. Sixth (Klamath Valley Lumber Bldg.l Complete Kitchen Service Evenings By Appointment JUcUncdA JtildwJU I960 So. 6th Sr. Horn Phone TU 2-2820 Phone TU 2-4778 OFFER YOUR FAMILY a bit of good old-fashioned Southern hospitality with a Thanks giving dinner from the South. Slices of fried ham, candied sweet potatoes, corn cakes and tossed areen salad with onion rinqs. Not all families across these United States 4,..l... lino I u i Kvy, HAM, YAMS AND CORN FROM THE DEEP SOUTH "Tis no accident when ham 'n' yams and Corn Cakes show up on the same menu for this trio has long been known to be insepar able. Our Southern friends tell us that this is a meal to delight anyone's fancy, even on Thanks giving. The mcll-in-lhe-mouth C o rn Cakes are prepared with an egg batter and canned whole kernel corn. Cooked to a handsome brown on a griddle or in a skil ft these cakes with golden corn nuggets peeping through are an attractive addition to any meal. The canned sw eet potatoes, candied w ith brown sugar and butter, are filled with good old-fashioned fla vor. The ham slices are turned fre quently while cooking, and 'the fi nal touch to the meal is red gravy made with the ham drippings. Add about a cup of water to the drippings and cook until most of the water evaporates. CORN CAKES S eggs 1 can (12 or 16 ounce whole kernel corn 2 tablespoons cream 1 tablespoon melted butter, or margarine 2 tablespoons flour 1 teaspoon salt Dash pepper Combine beaten egg yolks with drained corn, cream, butter, flour and seasonings; mix well. Fold in stiffly beaten egg whites. Drop by teaspoonfuls into a hot greased skillet and brown on both sides. Six servings. CANDIED SWEETPOTATOES 3 tablespoons butter 6r mar garine 't cup brown sugar (firmly packed) Vz teaspoon cinnamon '4 cup canned orange juice 1 can (1 pound. 1 ounce) vac uum pack sweetpotatoes .Melt butter in heavy skillet; add brown sugar, cinnamon and orange juice. Simmer a few min utcs and add sweetpotatoes. Cook over medium heat, turning fre quently to coat sweetpotatoes with the glaze. Four to six servings TLTTI FRLTTI GELATIN WHIP Rainbow hued Tutli-Frulti Gel atin Whip makes a most attrac' tive dessert and it's good tasting, loo! Prepare a package of rasp berry flavored gelatin according to package directions using syrup drained from a pound can of fruit cocktail as part of the liquid. Chill until partially thickened; whip with rotary beater until frothy. Whip a half cup of whipping cream and fold into gelatin with a teaspoon of grated orange rind. Serve topped with fruit cocktail. DE-IXCIOIS BAKED BEANS Delightful and delicious are De Lucious Baked Beans. Put canned baked beans in a shallow casse role. Top with drained canned apricot halves. Sprinkle with brown sugar and dot with butter. Bake in a moderate oven until healed through. NUTRITIOUS . 1 When those chilly mornings ar rive, be sure your lamily starts the day with a good nutritious breakfast. Bread, rolls, waffles,! muffins and pancakes made with enriched flour contribute food energy and nutrients to that all- important morning meal. Safe guard your family's health with plenty of enriched flour products coupled with generous amounts of fruits and vegetables, dairy prod ucts and meats. SWEATERS SKIRTS... Look like-New" When BROADWAY Cleans Them! You'll wont oil your fine clothes back to their original freshness for the holiday season. Check right now and call .Braadwoy. The only work you do it lift the phone. &V Green Stomps BROADWAY Cleaners I A GOOD CUP OF COFFEE 4615 S. 6th Ph. TU 4-6403 PUMPKIN PIE and Mcdo-Bel ICE CREAM ' . :-vvf Y; -Iter" So good you fcnow thty were modi for toch other. What a delicious woy to top off your Thanksgiving dinner rich, creamy smooth MedoBel ice creom in oil the flavors of the rainbow. From your grocer or your route men's refrig erated truck. It you art watching calories, Itrt Mcdo-Bel Low Fat Ice Milk. Medo-Bcl Dairy Products What is a good cup of cotfee? We believe it is a great deal more than something hot to drink. It is courage in the morning. Refreshment at noon. Congeniality with friends along the afternoon's way. And restoration when the day has ended. It cheers the gloomy, wakes the sleepy and soothes the tired. It is drink for the body; food for the spirit too. And when you brew Hills Bros. Coffee, you can be sure that all these goodnesses are there in overflowing measure. For 82 years, three generations of the Hills family have devoted their efforts to providing you with coffee that is delicious, deeply satisfying and always uniform in quality. We are insistent on the same standard of quality in our instant product. We have purposefully made it to be the instant that is most like good, rich ground coffee in the cup. , When you lift a cup of Hills Bros. Coffee to your lips, you enjoy the alluring aroma, the dark golden-brown color, and the rich, deep satisfaction you associate with good coffee and all it means to you. And that is true whether you buy your Hills Bros, Coffee in the instant or ground form. Because both are made by the same people, with the same care, and following the same aim: To give you a good cup of coffee every time. INSTANT OR GROUND HILLS BROS i r a cheese dressing Ifit'sHalley's.. it's good! 0 o J! Jt.. . W I v cHEESt DRESSING f 101 Klamath Ave. Phone TU 2-4606
