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