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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 8, 1961)
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M-k. rtMPtS, J 'KLLtrt co Spencer Giltt.Ai lt Spencer Uctf. 01 TOU T V ?5 JUST " KLIUt II UK Din t TUC! Dm't PUU! Din t STRAIN! Ota't TWIST! Dtn'tSTRUCtlE! Adonrk Citr. N. J. TO MSUCf 4 HKMfl WIIMOUt MCI. SIMS 10DAY-- f.f.i '"" WtT.!r - I mull f.ltakM atth y "HI, -Eft" K I liraiflM) at eae. my ereMetwaiitttn It: Stealer Aired Q Peaty filrile I emlete S4.lt ea. Veo nay aattaaa. city leee Mete Make check er .a. payakle ta Becetcr Qifti CaeyrleM M ftecMcc flim. AllaotU City. N. . --------- B Name. Rich, Hearty, and Fit for a Party (Continued) Fresh Pear Pie to prepare: 25 min. to bake: 40-45 min. . Paatiy for 2-craat 8-ia. pie (yottr favorite recipe or a prepared mix) 4 large ripe pram, waahrd, qnarlrred, cored, pared, and aliced (about 4 cupa) enp ngar 3 tablrapouna eonutarch Yt Iraapoon ground nutmeg Few grains aall 2 tableapoona lemon juice 2 tablespoons butter or margarine 1. Line pie pan with pastry. Roll out re mainder for top crust, cut a decorative de sign in pastry and set aside. 2. Sift the sugar, cornstarch, nutmeg, and salt together; set aside. 3. Sprinkle lemon juice over sliced pears and mix lightly; toss gently with the sugar mixture. Turn filling into pastry shell. Dot top with butter. 4. Moisten edge of bottom crust with water for a tight seal. Carefully lay top crust over filling. Press edges to seal and flute edge. Sprinkle top with sugar. 5. Bake at 450F 10 min. Reduce heat to 350 "F and bake 30 to 35 min. longer, or until crust is light golden brown. 6. Serve with butter-pecan ire eream or vanilla ice cream with chocolate saure. One 8-in. pie Blueberry Pudding de Luxe CONVINIINC, too. ticiri to prepare: 15 min. to bake: 45-50 min. 2 12-oz. pkgs. f rosea blueberries 4 teaspoons lemon juice Yi teaspoon ground cinnamon cup sifted flour Vi cup sugar Yl cup butter, softened 1. Thaw blueberries according to directions on package. Drain one package. 2. Empty undrained package of blueberries into a 1-qt baking dish and add the drained blueberries. Sprinkle evenly with lemon juice and cinnamon. 3. Sift the flour and sugar together into a bowl. Stir in butter until blended. Turn onto a sheet of waxed paper. Cover with another sheet of waxed paper and gently roll out dough to fit size of baking dish. Peel off one sheet of the waxed paper, thor oughly prick dough with fork and gently lay over blueberries. Peel off remaining waxed paper. 4. Bake at 375 F 45 to 50 min., or until top is lightly browned and blueberry mixture is bubbly. Serve hot with sweetened whipped cream. About 6 servings Note: Blueberry mixture will not com pletely All baking dish, thus allowing room for bubbling of mixture. Family Weekly. January 1, 1961 Double-Fudge Brownies to prepare: 35 min. to bake: 35-40 min. Vi rap butter 2 sq. (2 oz.) unsweetened chocolate cup sifted flour Yi teaspoon baking powder teaspoon salt 2 eggs 1 cap sugar cup pecans, coarsely chopped 12 os. scniisweel chocolate pieces 2 tablespoons butler 1V4 cups miniature marshnuillows Yi cap pecans, coarsely chopped 1. Melt cup butter and the unsweetened chocolate together over simmering water. Set aside to cool. 2. Sift the flour, baking powder, and salt together; set aside. 3. Combine eggs and sugar; beat until mix ture is thick and piled softly. Blend in cooled chocolate-butter mixture. Mixing until well blended after each addition, add dry ingredients in thirds to egg mixture. Stir in cup pecans. Turn the batter into a greased 9x9x2-in. baking pan; spread evenly into corners. 4. Bake at 350F 35 to 40 min., or until wooden pick inserted in center comes out clean. Cool completely on cooling rack. 5. Melt the semisweet chocolate and 2 tablespoons butter together over hot (not boiling) water. Remove from hot water and stir in the marshmallows and Vz cup pecans. Immediately spread over the cooled brown ies in pan. Cool completely. Cut into 1 in. squares. 3 doz. brownies A $10 PRIZE-WINNING RECIPE from a FAMILY WEEKLY reader Mrs. Lson Balicsr, Monterey, California , Eggplant Amandine to prepare: 30 min. to heat: 40 min. 1 medium-size eggplant, sliced, pared, and cut in small cubes Vi cup butter cup slivered blanched almonds 1 small onion, finely chopped 4 cup finely chopped parsley H cup cracker crumbs 2 eggs, slightly beaten 2 tablespoons milk 1 cup thinly sliced Cheddar cheese 1. Cook eggplant in V4 cup boiling salted water until just tender. Drain thoroughly. Mash with a fork and beat until fluffy. 2. Heat 1 tablespoon of the butter in a small skillet; add almonds and heat until light golden, stirring occasionally. Using a slot ted spoon, remove almonds to a shallow pan and heat in a 225F oven 15 min. 3. Brown onion lightly in butter remaining in skillet Mix onion with the parsley and fold into eggplant. 4. Heat remaining 3 tablespoons butter in the skillet. Add cracker crumbs and toss to coat crumbs. Blend with eggplant mixture. Stir in cup of the almonds. 5. Combine eggs and milk and blend into eggplant mixture. Turn into a greased 1-qt. baking dish. Top with the cheese and then the remaining V cup almonds. 6. Heat in a 350 F oven for 30 min. Remove from oven. Sprinkle with paprika and gar nish with additional chopped parsley, if de sired. Return to oven and heat 10 min. longer. About 8 servings
