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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 21, 1960)
COOKIES . AH"1 cookies can be used M gifts, lra ornaments, stocking fillers or handy snacw ior unev pected visitors and hungry carol- fir. ; cookie cards are made from basic molasses cookie recipe jhe game dough can be cut into other special shapes to suit the holiday season or into animal or geometric shapes (or enjoyment at ether times of the year. The white ornamental frosting can be tinted with vegetable coloring.' : CHRISTMAS CARD COOKIES ; 1V cups sifted flour : V teaspoon baking soda ; Vi teaspoon ginger Vi teasDoon cinnamon H cup light, mild or dark mo lasses Vt cud soft shortening 1 teaspoon grated lemon rind Sift dry ingredients together. In a saucepan, bring molasses and shortening to a boil. Cool slightly. Stir in flour mixture and lemon nind. Chill well. On lightly floured board, roll doueh out to tt inch thickness. With sharp knife, cut dough into 4x6 inch rectangles. Or with Christ mas cookie cutter, cut out San tas, reindeers, angels, etc. Place on greased cookie sheet. Bake at 350 degrees S to 10 minutes or until done. When cookies are cooled, decorate with ornamental frosting put through a pastry tube or clean envelope. Decorate with silver dragees and tiny vari colored candies. Makes about 3 dozen cut out cookies. PAGE t-C HERALD AND NEW!, M inula Mis, Orrfaa Wtdaetday. Dm. II, UM Herald and News Want Ads Will Work For You Cookie Hospitality Since friends have the pleasant habit of dropping in during the holidays, be ready to serve them "Almond-Topped Cookies" along with the coffee or eggnog. These elegant, almond-flecked rounds are easy to make, not too rich, yet really delicious. The finely chopped nuts add a nice crunch!- ness. They also lend distinction to salads, quick-to-fix casseroles and vegetables. ALMOND-TOPPED COOKIES cup butter or margarine cup granulated sugar 1 egg yolk . ,(;'.- 1 tablespoon vinegar. 1 teaspoon vanilla V teaspoon almond extract Z Vti cups sifted all-purpose flour ft Vt teaspoon salt t V teaspoon soda , k 1 egg white j cup f Inely-chopped un blanched almonds 1 tablespoons powdered sugar Cream butter and granulated UEar well. Beat in egg yolk, vine gar nd flavorings. Sift flour with1 salt and soda; blend Into creamed mixture. Chill dough thoroughly. On lightly-floured board, roll dough about U-inch thick and cut with floured cutter. Place oq lightly-greased baking sheet Beat egg white lightly with fork and brush over tops of cookies. Com bine almonds and powdered sugar and sprinkle over each Cooky Bake on lightly greased cooky sheet in moderate oven 3S0 de grees F.) IS, to 18 minutes. Re move, to wire rack to cool. FOOD TIPS; MUFFIN MEAT LOAVES Meat loaf mixture, baked in muffin tins, saves cooking' time, : The individual serving is a wcl come change. Children will en joy these individual loaves. NOTE TO CARVER A large roast is more easily carved if it is allowed to stand for about 30 minutes. Have the knife sharp and carve against the grain. TIME SAVER Separate ground beef during . cooking with a potato masher when making chili,, browning meat for casserole dishes, etc. PEACH AND CHUTNEY Serve chutney-filled cling peach halves hot or cold with chops ' roasts or meat salads. GOOD GRAVY Sour cream give a restful fla vor to lamb gravy. ' RIGHT PROPORTIONS , Basic proportions for the more common seasonings for ground meat are one teaspoon salt, Vt teaspoon pepper and two to four tablespoons chopped onion for each pound. FRANKFURTER PINEAPPLE KAROBS Cut each skinless frankfurter into five pieces. Alternate on skewers with pineapple chunks Brush with salad oil or barbecue sauce. Broil, turning uu crown. Place In toasted, split frankfur ter rolls. Remove skewer. CUSTARD SAUCE ON APPLES Spoon California Muscatel or - Port wine over baked apples as they come from the oven. Let them cool, then serve with soft . custard sauce delicately flavored with a little of the same wine. Serve baked custard with a small glass of Muscatel for a light, spring dessert. .... ROAST BEEF, DEVILED Looking for a new serving idea for leftover roast beef? Then try this one: spread slices of cold roast beef on both sides with mus tard. Sprinkle with bread crumbs, and broil until brown. Serve with bouillon, thickened with flour and flavored with catsup and Worces tershire sauce. ' THE YOUNGER GENERATION thrills fo the making of goodies at holiday time. Left is pert end pretty Peggy Ann Schoenwald, ell of six yean old, who holds a Jap anese cook book for her mother, Mn. William L. Schoenwald, wife of en Air Force captain. Mrs. Schoen wald has been at Kingiley Air Force Bate for 18 monthi. Peggy Ann sayt the knows two wordt in Japanete, "Sayonara" and , "Adiot." Center it petite and blue. Internationa Recipes Liked SPRITZ COOKIES Vi pound butter Vs pound margarine Vi pound sugar (1 cup plus 2 tbsp.) 4 eggs Vi pounds (six cups) sifted flour Vanilla sugar Cream butter and margarine, add sugar gradually and beat un til fluffy. Beat in eggs one at a time, then stir in flour and mix until batter is smooth. Chjll dough for several hours, put. through rookie press, using the tip with the small star opening. Cut off sections about 4 inches long and twist into S shapes. Leave over night, then bake in moderate oven, 37S degrees for about 12 minutes until very lightly browned. While still warm roll in vanilla sugar which can be purchased in small packages or It can be made by crushing seeds of a vanilla bean and adding them to confectioner's sugar. Keep in well-closed jar about a week or so before using Makes 6 dozen. . .. . .. BERMNF.RRROD , (Berlin Bread! Vt cup soft butter ."; W cup sugar ' tsp. almond extract 2 pffffs . . . v cups sifted flour (all-pur- poso) ,1 tsp. baking powder Vt Up. salt 1-3 cup chopped, unblanched almonds. . Cream butter, sugar and almond extract thoroughly. Add eggs, one at a lime, and continue creaming until light and fluffy. Sift flour with baking powder and salt and add to creamed mixture, mixing until smooth. Stir in almonds and with 2 teaspoons spoon dough onto cooky sheet in strips and cut af ter baking at 350 degrees until light brown. SUKIYAKI (Serves Four) , Hi lbs. sirloin steak, cut ba con or paper thick lv x 2'i" 2 large onions sliced thin 2 bunches of green onions . (cut in 2" lengths) T' Vi cup of mushrooms (fresh sliced or canned) . 1 head of cabbage (small size sliced) .. . . 1 can of Takanoko (bamboo shoots sliced) 4 stalks of celery (cut diag onally in Vi" pieces.) 1 can of Shirataki (Japanese bean paste)' Vt cup of "KikkoMan" (soy eyed Sabrina, five-year-old native of Georgia with her German-born mother, Mrt. Frederick J, Doyle, wife of Chief Warrant Officer Doyle, Kingiley Field. The fam ily hat been at the bate tince latt July. Mrt. Schoenwald contributed the recipe for which the it famout, Sukiyaki. Mrs. Doyle shared her German Spritz cookiet and Ber linerbrod. , - sauce) Vi cup of water 3 teaspoons of sugar 2 tablespoons of Sake (rice wine' or white wine 1 piece or suet or add butter Arrange vegetables and meat attractively on large platter. (Do in advance and set in refriger ator). Place electric skillet on the center of the table and pre heat. Add suet or melt butter first. When melted add the meat (tt at a time and brown), then add '-4 of the vegetables, soy sauce, sugar, and wine. Turn' the ingred ients gently, while cooking about 5 or 6 minutes. Then add the rest of the ingredients and cook' ap proximately IS minutes. Serve with individual dishes of cooked rice and salad. Note: Sukiyaki Is a favorite Japanese supper, popular with Americans. The hostess cooks one pan of sukiyaki, serves it and keeps adding more meat and vege tables and seasoning as necessary as long as the guests keep eating. (The flavor improves with each cooking). : : r NO WONDER THEY CALL JOLLy TIME THE "EAsy-EATIN" ,P0PC0RNI ALWAYS POPS AND $e& DEFROSTING MEAT Frozen meat may be defrosted before or during cooking. It may be defrosted in the refrigerator or at room temperature before cooking, whichever is most con venient. Of course it will take longer to defrost it in the lower temperature of the- refrigerator than in the kitchen. Allow ap proximately 1-3 to Vi again as long cooking time when cooking frozen roasts. SPECIAL CHRISTMAS DINNER... -Roast Turkey With Dressing and Cranberry Sauce ' ' Salad ........... .....-Reliihtt Method Potatoet .,..Swert Potatoes Vegetablet :..Hot Rolls Choice of dettert 'Adults 1.50 Children 75c Smorgatbord Xmat Eve., New Yeer't Eve and Every Sat. Nite. BONANZA CAFE Bonanza, Ore. ' From of Course! But because they're FRESH - ' baked! ( READY BAKED ROLLS Flake Rolls French Rolls Potato Rolls Dinner Rolls Parker House Rolls Frenchettes STUFFING MIX -Cubed, Spiced STUFFING BREAD -Plain or ready-spiced Brown 'n Serve Rolls s PiP9 or your own oven! In white, Roman Meal, or Half 'n Half, Fluhrer'i brand new pack with six of each! Holiday Special! Holly Coffee Cake ,riKlfe,',,,rt,,,-,,,, .Aholiday And - Don't Forget Fluhrer'.s HOLSUM BREAD " Insist on Fluhrer'i at your Grocers. . , laked for you by your LOCAL lakary! AT YOUR Oregon Food Stores O Broccoli , O Brussel Sprouts O Baby Lima Beans O Onion Rings O Cauliflower YOUR CHOICE FROZEN FOODS S I FILL YOUR FREEZER and SAVE! Ml! or MATCH 'EM BEST BUY IN TOWN! O PEAS O CUT CORN O MIXED VEGETABLES O PEAS and CARROTS O LEAF SPINACH O GREEN BEANS O FRENCH FRIES O HASH BROWNS O CORN French Cut $ 00 FLAV-R,PAC ORANGE JUICE 12-oi. tins $joo Nehi or Por-T-Pak , BEVERAGES All FlavArs 2 3t Plus Deposit MEDO-GOLD MARGARINE "SUPER MARKET" 10-oz. Pkgs. ' STRAWBERRIES SPkgs.$f Del Monte Famous Food Buys! DEL MONTE SPINACH No. 303 tins 7 for 1 TOMATO SAUCE 12 I00 PRUNE JUICE SSKxtle 39 c TOMATO SAUCE ELr,LE, 7 r aVaeHBHBBHBHaeVHaiViHMsa DEL MOHTE SPECIALS Sfer.!00 CATSUP Del Monte, 14-si. Bottle FRUIT COCKTAIL n. 3 T STEWED TOMATOES N. rm. PEAS Del Monte, No. 303 Tim TOMATOES No. 303 Tint PEACHES Cling, Sliced or Holvet 303 Tim PINEAPPLE Tidbits, Cruthed, Chunk, No. 211 DEL MONTE SPECIALS 4 for 51 00 CATSUP Del Monto - 20 o. Bottle TOMATO JUICE 46 ... in. P'APPLE-GRAPEFRUIT DRINK 46 oi. Tint ITALIAN ZUCCHINI No. 303 Tim CREAM STYLE CORN Del Monte - No. 303 Tins 5 for 1 FAMILY STYLE CORN Del Monte -'No. 303 Tins 5 for 1 SAUERKRAUT Del. Monte - No. 303 Tins 6 for 1 TOMATO JUICE Del Monte No. 300 Tins 8 ' 1 00; . If You're Not Shopping Here You're Spending Too Much! PRICES EFFECTIVE WEDNESDAY THROUGH SATURDAY - CLOSED SUNDAY
