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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 21, 1960)
Easy To Make - Milk Drinks ' - Now that the weather has turned ' nippy, the time has come for all ' good parent! to come to the aid sf their teenagers, v-y ', For It's- a vise parent whose son or daughter feels free to invite the gang over, either .on the spur of the moment, or for planned, Informal record parties. The formula is surprisingly sun' pie, the effort required, practical ly nil, and the reward, over whelming. ' ' Simplicity and hands off are Km rules for sueeess. It won t make any difference whether the Bath ering spat is the front room with the rugs rolled back, r a base ment parr room, complete wiui . ping pong table. . . If there's plenty of milk In the , refrigerator, the kids - have the base for all kinds of nourishing i do-it-yourself treats.. If there's ice ! cream in the freezer besides, the i possibilities are practically Urn- I lUess. , For example, half a cup of choc ' olate syrup, a quart of milk and ' a half-pint of chocolate or vanilla Ice cream shaken till trotny win serve four thirsty record rats. If there happen to be four good and-ripe bananas sitting 'around, let the kids toss them in the blender (or squish them up with a hand or electric mixer) then add that half cup of chocolate syrup, quart of cold milk (grad- ' ually at first) and a teaspoon van- . ilia. Wliomp it up good, then serve with a scoop of chocolate or vanilla ice cream on top. Maybe someone's allergic to - chocolate, or the crowd wants to try something different. Well, if i that ping pong game left them panting, or the record's particu larly strenuous, there's a fast re fresher ready by mixing four cups cold milk with a cup of maple syrup, topped with a scoop of van illa ice cream. Incidentally, to day's teeners are rediscovering the fun of making their own Ice cream it's a peg for a party in itself whether with a modern electric freeier, or the old-fash ioned, hand-crank type and nothing tastes better! A little more work, but worth it is a frozen orange juice punch. First, mix up a small can, ac cording to directions. Then, beat up as many egg yolks as you can afford (up to six) and add a quart or mere of milk, two tablespoons sugar and the orange juice. Boat it around some more than fold in the ogg whites, stiffly beaten, sprinkle with nutmeg and you're in! If the youngsters have been out ice skating or freezing their toes at somo other winter sport, they'll probably be more in the mood for hot cocoa when they arrive, and don't ever knock it as a teen age favorite. Something a little different is the hot spiced variety, and it's a snap. Make the cocoa your regular way, but for every quart of milk you use, toss in one-eighth teaspoon cinnamon and a half teaspoon vanilla. Then top it off with whipped cream and just me sure you've made plenty! Hot eggnog is a mightly wel come warmer, too and so simple to concoct, too. Just beat together two eggs, a quarter cup of sugar and a touch of salt. Gradually add a quart of hot milk, rum ex tract to taste, and top with whip ping cream, sprinkled with nut meg. , The good thing about an these milk refreshers is that- they'll kand on their own. If there happens to be a batch of butter cookies around so much the bet ter, but it's not vital. What's important is for the gang to feel welcome. Keep it simple, keep hands off, and be rewarded by seeing your teen ager a confident, accepted mem' ber of the group. PAGE 4-D HERALD AND NEWS, Klamath Falls, Orrgoa Wednesday, Dee, tl, lfSf lamb Recipes, Pleasant Surprises ; Many beginning users el local , lamb cuts are pleasantly surprised at the delicious flavor, of even the less popular cuts which can - be easily prepared and which are a blessing on the budget The fol lowing recipes are favorites with Mrs. Margaret (Lyiffi).Ziegelmey. r of Klamath Falls. - " . . . KDUEE . , . " ' . ftps finely cracked; wheat (Ala or Smeed) . - 1 cups ground lamb 1 small onion 1 top. salt " ' Pepper tit taste -) 1 tsp. cinnamon ' ' ' Soak wheat in cold water for at , least t hours. Drain off water and with both hands blend in ground lamb. Grind onion and ' add with salt and pepper and cinnamon. This can be eaten raw or baked. If baked pat into bak ing pan and smooth over with cold water. Cut into diamond - shaped pieces.- Cut up pound butter and place over top. Put into 350 degree oven and bake until top shows a faint brown color. If eaten raw, place on platter and garnish with parsley . and sliced onions. Chill at least i a few hours before serving. LAMB EGGPLANT CASSEROLE : 2 eggplants I cups ground lamb tomato sauce salt and pepper - . 1 clove garlic 3 tbsp. parsley chopped fine Slice eggplant in U inch slices Cover bottom of skillet with oil and heat. Brown on each side in bot oil or until tender. Line bot tom of baking dish with browned eggplant and salt and pepper it Brown ground lamb and finely chopped dove of garlic. Drain off fat. Then spread ground lamb over eggplant in casserole and place remaining fried eggplant over meat Pour tomato sauce over - this, barely covering egg plant and meat and sprinkle chopped parsley over top. Place in oven and bake at MO degrees for hour, in is b delicious served over Rica Pilaff. RICE PILAFF 1 vermicelli cofl pound butter 1 cup rice salt and pepper to taste . Put' on to boil two cups salted water. In skillet melt butter and add vermicelli -coil, crushed into small pieces. Stir constantly un til vermicelli is light brown in color. Remove from stova and pour in 1 cup rice. Mix thorough ly in skillet and add immediate ly to boiling salted water. Add few grains of pepper and cover tightly. Reduce to lowest neat pos sible and steam for tt hour, stir ring only once. This amount four people generously, ROAST LEO OF LAMB (Syrian Style) 1 leg of lamb Vinegar 1 clove . peeled garlic Place leg of lamb in roasting pan with vinegar and peel garlic clove and slice in vinegar; Bake uncovered in 300 degree oven. Turn leg every 30 minutes. Al low 30 minutes per pound roast ing tune. SYRIAN SALAD .. . (Tobbule) 1 bunch parsley - 2 or 3 tomatoes H cup finely cracked wheat . (Ala or Smeed) - Soak wheat in cold water. Put! wheat In bowl and cover with cold water for at least one hour until it becomes soft. Wash par sley thoroughly and cut fine. Place in salad bowl. Cut washed tonia toes into cubes or small pieces and add soaked wheat. Mix thor oughly. Put into refrigerator to chill. Just before serving add tollowing dressing. GARLIC DRESSING Crush 1 clove garlic in small bowl with tsp. salt. Add V cup olive oil or Wesson oil and blend thoroughly. To this add 2 tbs. lemon juice and blend acain Sprinkle with coarsley ground pepper. Pour over salad just be fore serving and mix well. BARBECUE SAUCE (For Lamb Rlblets or Shanks) 1 can tomato paste Hi cups warm water ,M cup vinegar , 4 tsps. Worcestershire sauce tsp. celery -salt 2 tbsp. brown sugar ' Vt cup finely chopped onion clove garlic . 2 tbsp. lemon Juice ' ' H tsp. salt Vi tsp. chili powder Combine . all ingredients in i saucepan. Bring to a boil, re. dues heat and simmer 20 min utes, stirring frequently. Makes about 2 cups or enough for about s or pounds ribs or shanks. TO BARBECUE LAMB R1BLETS OR SHANKS Cut lamb rlblets in serving pieces. If lamb shanks are used leave whole or without cutting approximately or pounds. Brown on both sides in 400 de gree oven. Drain off fat and add barbecue sauce. Roast in 300 d gree oven uncovered for one hour. PUDDINGS To avoid the wrinkled Inn thai forms .on cornstarch-type pud dines, sprinkle a little snenr nvnt ine surface after cooking is com- ipietea and pudding has been poured into serving dish nr dinhm ana wnue pudding Is warm. (fere's Where Swfi fed Ckrbtass Mcsey 'Fish supply five to 10 nor w of the nation's supply of animal protein lor human food require' ments. One average serving of fish furnishes more than immiph animal protein to meet the usual dally need. MSMSsTWWWWWWIMIK rifura us Just what th Santa ' In your family aaada end Own visit hhihii, un typical lew aaamauti at thm $100 . 12 .... $10.05 $200 .... 12 $20.0 $300 .... 20 .... $20.1 S0.13AII FG1AKCE CO. Tewa A CsmUt llisaslaa Center ' TO 4-77S 'LY I IT' ' HERALD AND NEWS, Klamath Falls. Orrgoa r Wednevla.v, Dec. 31, 1960 PACE 5-D r....il....t.11.M We Will Close At 7 P.M. Christmas Eve To Allow Our Employes To Be With Their Families! ALSO CLOSED SUNDAY! Kaiser 18"x25' Aluminum Prices Effective Thursday A.M. A Johnston 8" Frozen ft ni DJ Sh 3 IL Af ' '"'in. M'nCe' jf SSSZ" Pumpkin f I . Custord M - Schilling's Cheese Dips I 4 Flavors M Reg. 1.49 M aft aft, 1 rui AM Fancy, Small, Home Cured Hickory Smoked Hams SHANK HALF (BUTT END 59c) lb. Deeper in the breast more white meat Major leg tendons removed-easier to carye Beautifully cleaned and dressed legs ticked k BUTTERBALL turkey fits your oven better NOES Ml Morrell'i Chef! Fully Cooked, No Waste Fancy Center Cuts (1)2 Swift t Premium Canned Hams LOWEST PRICE Grade "A" Not "8" per lb. or Small Size, Best for Dressing Low Cost Own Country Style jar A real treat - Select from the largest display in town! Mb. HAM ... 4.69 4- lb. HAM ... 3.99 3- lb. HAM ... 3.29 5- lb. PICNIC .. 3.39 4- lb. PICNIC .. 2.79 3-lb. PICNIC .. 2.39 Hens. 10 to 14 lbs. Toms, 18 to 24 lbs. Sharp Mammoth Wisconsin for Dromedary DATES Pitted . Mb. 49' Spruce Smoked Clams "Oysters Spruce Tiny Whole Oysters Kl I Spruce Pieces and Stems Mushrooms 4 Asst. Flavors Vi Gal. M.do-Bel All Jersey Ice Cream Medo-Bel All-Jersey Cottage Cheese Kraft Miniature fvlarshmallows v il. Prestont 11 Window v DE-ICER tU-L V Reg. 1.49 I II 1 ,mn ' r V ' iR Uy Grade AA Large EGGS 4511 3f9)c I " CLJ . Z Doz. ' Philadelphia Cream 3 1 0QC 8 10 c 01. L for LI 01. 07 Cheese Spreads 6-01. , Del Monte Juices ;,2?-o. rrin Pineapple - Orange Pineapple-Pear Del Monte -rV Sliced Crushed Nflat Tidbits ; Bufiet Tin I r I . II if (Q)m fe. sskseaal BaBBBI sajsaaal BkgaoF wr m w vw mt-z rrev. JY -XL' Ballard or T r t m Pillsbury k 8 V7 Spruce Mandarin m Tubes W'tflr I n 1 - I Oranges I Heinz. 0 1 Seme in JellO f 14-oz. bottle, myy M c4 tip V 11 "41 J Del Mgnte Cling m Karo SYRUP Red Label Hunt's Spiced Peaches l'a-lb. . Bottle VA in Nalley's Small Sweet Picldes 12-oi. -1 y Vzr Del Monte Tiny Whole KOSHER DILLS Peaches Hi' A'- jy S&W Fancy l Ol Olives ;-4 Del Monte Pumpkin 2; 39' BISCUITS KETCHUP NAPKINS 8-Ounce Bottles LOW COST SURPRISE SPECIALS! 1 MJB Drip or Regular COLT Crater Lake we s 1 and 2 Pound lb. 9 FraiG Del Monte 303 tins 0 01 or PINEAPPLE-GRAPEFRUIT Del Monte 303 Tins Del Monte 29-oz. FOR SALAD Del Monte 303 Del Monte Seasoned Green Beans Asparagus Del Monte All Green 300 Tin Hi-Ho NALLEY'S SALAD DRESSING Chutney French Fruit Salad Cheese Dressing One of Each 79 Reg. $1.27 Value! SAVE 48c Crackers Sunshine Mb. All 6 roll or 3 roll Christmas Vrap 14 Price Big, Tasty, Red Rome Pillsbury Pie Crust Sticks 29' Twin Pack Circus Mixed Nuts Gulf Bell Coektoil or Broken SHRIMP 3:$1 Sunpakt Crab Meat Vi tin Vi Tins Right To Limit Reserved 3800 So. 6th Fill Their Christmas Stocking Christmas ORANGES 2 25c Snoboy, Fancy pkg. CraGuLbemes a ens) mas Ocean Spray Fancy No. 1 Foney Golden Hands Holiday Nut Asst. Fancy Mixed Nuts J Qv Almonds ib. Oregon Y r. . ... . , Your Choice Walnuts Filberts .b 39 c Pecans b. 69 c Fancy Dancy Tangerines Fancy Golden Banona Squash Sunkist Lemons lbs. Shrim Olive Aspic Favorite Seafood And Olive Aspic "Shrimp Olive Aspic" is a hiiRht idea for the holiday party buffet. Rich red pimiento, dark, glossy ripe olives and pretty pink slirimp lend their colors to this make-ahead salad. I The tansy gelatin mixture, sea soned with onion, catsup and sweet pickle, enhances this favo rite seafood, and the ripe olive wedges add wonderful flavor and texture interest. Unmold on a bed I of crisp greens and fill the cen ter of the mold with' additional greens, shrimp and ripe olives. SHRIMP OLIVE ASPIC 2 envelopes plain gelatin Vi cups water 3 tablespoons sugar 3 tablespoons lemon juice 1 tablespoon vinegar 1 teaspoon salt 1 teaspoon grated onion 2-3 cup ripe olives t cups cleaned cooked shrimp S tablespoons diced pimiento . 2-3 cup mayonnaise ', . 3 tablespoons catsup 2 cups finely-chopped celery 2 tablespoons chopped sweet pickle . Salad greens Soften gelatin in Vi cup water. Heat remaining cup water and dissolve gelatin in it. Blend in sugar, lemon juice, vinegar, salt and onion. Cool. Meanwhile cut olives into pieces reserving a few large wedges for bottom of mold. Arrange a few whole shrimp, ol ive wedges and bits of pimiento in pattern in bottom of 8-inch ring mold. Cover with a few spoonfuls of gelatin mixture. Chill until set. Coarsley chop remain, ing shrimp. Cool remaining gela tin until slightly thickened. Blend in mayonnaise, catsup, shrimp. celery, pickle, remainder ' of ol ives and pimiento and spoon over clear layer. Chill until firm. Un mold and fill center of ring with salad greens. Makes I to 10 servutgs. QUICKIES FOR BUSY BUSTLING HOUSEWIVES Here are some quick and fillin' fixin's that will help you through those busy days when you are rushing from "doing up" the Priscilla curtains to tying a bow for Junior on the package he is wrapping for "Crampaw." They all use chicken which is plentiful this month. CHICKEN BLUE CHEESE ' SANDWICH Chicken Blue . Cheese Sandwich will tempt anyone, anytime. To prepare, combine .1 cup diced; chicken with 1 teaspoon lemon juice and 1 tablespoon - mayon naise or salad dressing. Spread this mixture on buttered bread, split rolls or muffins. Top with crumbled blue cheese and broil until the cheese melts. Serve Im mediately. For parties, the bread can be cut into fancy shapes, making a' hot hors d'oeuvre. CHICKEN AND NUT FILLING Combine 1 cup cubed chiclten with V'4 cup chopped nut meats and 4 stuffed olives, sliced. Add just enough mayonnaise to hold ingredients together. Spread on buttered bread slices. This is also good served broiled, open-faced style. CHINESE CHICKEN SALAD One cup cubed chicken, Vt cup each diced celery and drained bean sprouts, combined with a tangy French dressing, Is good cither for sandwiches or salads. To serve as a salad, mound onto crispy lettuce leaves and garnish with finely chopped or grated green pepper. CHICKEN ALMOND SALAD Toasted almond slivers are a natural "flavor-mate" for chick en. To 1 cup cubed chicken add V cup toasted almonds and M cup chopped celery. Combine 14 cup mayonnaise with Vk table spoons lemon juice and H tea spoon grated onion. Stir the may onnaise into the chicken mixture. Pile attractively onto shredded lettuce and garnish with tissue thin slices of red radishes. CHICKEN NUT CROQUETTES For variety, try adding some chopped nut meats to your fa vorite mixture use 1-3 cup nut meats for each cup of chopped chicken. Serve with a parsley, flavored white sauce. CHICKEN PANCAKE WEDGES A package of pancake mix and a cup of cubed chicken are easily transformed into a tasty entree. Start with this cream of chicken sauce: prepare l'i cups of me dium thick white sauce, season with salt and pepper and add the cup of cubed chicken and eup sliced mushrooms. Heat to serv ing temperature while frying pan cake. The pancake is made accord ing to package instructions, but add a dash of nutmeg and a touch, of grated parsley. . and make enough batter to serve 4, Pour the batter in a greased, hot skillet to make one large' pan cake. As soon .as brown on. one side, turn and continue cooking until pancake is golden brown on second side. Immediately place pancake on warmed platter, and pour half of the chicken sauce over the pancake, then fold the cake in half and top with, re maining sauce. Sprinkle . .with grated parsley and serve. - If serving more than four, .dou ble the sauce recipe and make two large pancakes, keeping the first pancake warm in the oven while the second one cooks. Pour , the sauce over the first pancake, add the second one and then the remaining sauce. Cut into six pieces as you would a pie and use a spatula to serve. No Bake : r Brownies T Here's a quickie recipe that can be made at the last minute If the cookie jar has been raided just before Christmas.- 1 cup chopped nuts : 2 cups miniature marshmal- . lows 1 ' : ' 4 cups graham crackers,; " (about 52 squares) : 1 cup confectioners sugar (unsifted) ' 1 recipe Best-Ever Chocolate Sauce. Mix nuts, marshmallows, gra ham cracker crumbs and confec tioners sugar in a large mixing bowl. Make t recipe of Best-Ever Chocolate Sauce by recipe to fol low. Pour over graham cracker mixture, then mix until all crumbs are moistened with- the chocolate sauce. Turn into a well-buttered 9-inch square pan and press down into even layer. Chill until firm Sprinkle top with confectioners su gar if, desire. Cut into squares. Makes 25. . Best-Ever Chocolate Sauce ' 1 package (6 oz.) semi-sweet chocolate pieces (1 cup) . . , ft can of evaporated milk . Add chocolate to milk in a small saucepan. Cook and stir over low heat until chocolate le melted and. sauce is smooth.. 7' J 4 f ' l II J CABINETS 0 Factory Mad ... Factory Finished CHOICE OF NINE WOOD FINISHES', See Our Display at 1960 So. Sixth ; (Klemeth Valley lumbar IMa.) ' ' :.) ', Comaltta Kitchen tervke Iveeinti Iv Asfeietfnes.' JOomoth JGkfaju J; Hera. Miene TU 2 UU TO M77I
