Herald and news. (Klamath Falls, Or.) 1942-current, January 19, 1961, Image 11

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Herald and news., January 19, 1961, Page 11, Image 11

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Newspaper Page TextI "f f m 1 jrr .C- v- jr 3V C ' "ti I HERALD ANU N:ws' KlamathFalls. Ore. j Thursday, January lsTlwi PAGK 1-B j ' SET THE TABLE with menu steeped in American history . . . only serve it 1961 style with frozen prepared loin of pork dinner accompanied by French fried potatoes and juicy apple slices. Spoon tapioca pudding, garnished with maple syrup and nuts,, into dessert dishes. ' PORK DINNER U.S. FAVORITE ; Of all the domestic animals none claims a more historic past than the pig. China, of course, has long honored it as a symbol of prosperity. Columbus brought it to our shores on his second jour ney and in the settling of western frontier towns with the conversion of the animal into bacon, ham, spareribs and other cuts was a great event. It's not surprising then to find that pork is still a great favorite in the American home. However, ways of serving this meat have changed with time. Today we are fortunate in being able to slip into the oven frozen prepared loin of pork dinner. This dinner . . . unlike those of the past ... is complete with ten der slices of pork loin, smooth, rich gravy, French fries crisp and golden, and juicy, lightly spiced apple slices. And to top it off the 10-ounce container goes into a 450 degree or hot oven for only 25 minutes. When heating more than one increase the time a little to make sure every portion of food is piping hot. Two suggestions for personaliz ing loin of pork dinner are CRANBERRY SAUCE Fold aluminum foil back to un- cover meat section ot dinner. Place slice of jellied cranberry sauce on meat. Reseal. Heal ac cording to label directions. CURRY POWDER Fold aluminum foil back to un cover meat section ot dinner. Sprinkle surface lightly with cur ry powder. Reseal. Heat accord ing to label directions. A mixed green salad and a des sert also claiming an historical past . . . tapioca pudding ... are fine foods for a perfect loin of pork dinner. BRING SUMMER GOODNESS to the wintertime table with the use of frozen straw, berries. This is a delicious, easily prepared dessert for a nippy evening. STRAWBERRY DUMPLINGS STRAWBERRY DUMPLINGS STRAWBERRY SAUCE 2 tablespoons butter or mar garine 2 tablespoons sugar Hi teaspoon salt 2 1 pound packages frozen " strawberries 1 cup boiling water DUMPLINGS 1 cup sifted enriched flour l'j teaspoons baking powder Dash salt - cup sugar 2 tablespoons butter or mar- gai me -a teaspoon vanilla extract 1-3 to 4 cup milk Combine all ingredients fori Strawberry Sauce in order given in large, heavy skillet or large saucepan. Bring mixture to boil ing. Kcnupc neat and simmer gently, about five minutes. Mean A LIVELY COMBINATION of desert grapefruit and seafood is an appetite-enticing way to begin a company dinner. This one calls for grapefruit and lobster. CALORIE WATCHERS WILL LIKE THIS while, prepare duumplings. Sift to gether flour, baking powder, salt and sugar. Cut or rub in butter or margarine until mixture crumbly. Add vanilla extract to milk. Add milk to flour mixture and stir only enough to moisten flour. Drop by spoonsful onto boil ing sauce. Cook, uncovered, five minutes. Cover and steam gently IS minutes. Serve dumplings warm with sauce. Makes four servings. The new winter crop of desortj grapefruit is plentiful now and will be available until late in the spring. You'll find both ruby and white varieties. This winter grapefruit from our western des erts docs wonderful things to the foods with which it is served. Pleasingly tart, it adds a flavor bounce, a liveliness, to any meal of the day, be it breakfast, lunch or dinner. And it's nice to know that this versatile fruit contain.-, bountiful supply of ascorbic- acid (Vitamin C), so necessary for robust - health. Appetite-satisfying as well, it truly is a weight- watcher's friend. Half a medium- size grapefruit contains only about SO calorics, while a cup of sections amount's to around !K). Although popular as a break- last Hint sectioned, as juice or in halves it also gives lively flavor to salads, desserts, en trees and appetizers. "Grapefruit and Lobster Cocktail," a zestful concoction of desert grapefruit sections and seafood, is an en ticing way to begin a company dinner. Even the calorie-watchers can savor it with clear con GRAPEFRUIT AND LOBSTER COCKTAIL 3 desert grapefruit 1-3 cup each catsup and chili sauce , Juice of 1 lemon teaspoon Worcestershire sauce ... 2 drops tabasco sauce 3 to 1 pound cooked lobster or shrimp meat Watercress for garnish '. Halve grapefruit,' cut out sec- You can improvise a steamer by using a wire rack in the bot tom of a large covered kettle. tions and remove and discard membranes. If desired, cut two thin strips, about i inch thick. almost halfway around each side of the giapefiuit shell to form a "handle' for the grapefruit baskets: tie strips together with thread at the top. Mix together catsup, chili sauce, lemon juice, Worcestershire and tabasco sauces; chill. Combine grapefruit segments and juice with lobster or shrimp. Spoon into grapefruit baskets and chill at least 1 hour. At serving time spoon sauce over each serving and garnish with watercress. Makes 6 servings. kidney 'n meat liver 'n neat chicken rceityiaix chopped fish 5 Moss CAT FOODS ..'IIIJjHsMsMMMH '1 . .. .v ... .... - - f 4AMBIN0S, SCALLIPOPS. Salmon-Cheese Curlicues . . . these are some of the inter esting canapes you can make with easy-to-prepare sardines, scallops and smoked salm on. Canned sardines and frozen scallops are available everywhere and are true budget foods. Smoked salmon is more expensive, but if combined with cream cheese, a little will go a long way. For the Salmon-Cheese Curlicues, use as long a slice of smoked salmon as you can buy. Spread it thickly with cream cheese. Chill for sev eral hours. Roll up and cut into 'A inch slices. Place on toast or round crackers. Interesting Canapes To Make 14 BAMBINOS 1 jar (5 ounce) olive and pi-: miento cheese spread M clove garlic, minced very fine 4 cans (4 ounce each) Maine sardines 8 to 10 medium radishes 5 to 6 scallions 1 can (4 ounce) pimienlos 18 finger rolls (hard, or soft poppy seed) Blend cheese spread with garlic! pieces crosswise. Cut drained pi micntos into thin slivers. Slice fin ger rolls almost in two, leaving a hinge. Spread with cheese mix ture. Over this place a layer of radishes. Next, the whole sardine, one to a roll. Top with scallions and pimicntos. Close rolls. For hors d'oeuvres service, cut in half crosswise with sharp knife, but: arrange with halves remaining to- V4 cup minced parsley ' V4 cup grated Swiss cheese H cup mayonnaise' 10 to 20 wooden skewers from your butcher (or sucker sticks or food picks) Following package directions begin preheating oven for scal lops. Bake as package directs. During last five minutes, sprinkle bread crumbs in flat pan and place New Recipes Use Fresh Horseradish cethcr. Wrap in transparent plas-!in oven to brown lightly. Stir tic wrap and chill until ready to .once during baking. When use. If desired, skewer each por- ; and let stand, retrigeraico uniu:.- .itn food pick Makes lg ; ready to use. Drain sa"ncs-iBambinos or . 36 hors d'oeuvres, Trim and wash radisnes ana snce ' very thin. Peel and wash scal lions and cut into four to six " pieces lengthwise, then one-inch SUNNY BREAKFAST IDEA For a bright beginning to any day, start with warm, golden peaches, whipped honey butter and hot waffles. To make honey butter. SCALLIPOPS Horseradish is the root of cocli- liaria armoracia, a plant native! to Europe and brought to this country in sailing ships. It is used to spice up various foods. Many years ago it was ground and used as a poultice for chest colds, sometimes mixed with on ions. It is not widely grown in the United States because it takes a certain type of soil. That type, combined with the right growing conditions, has convinced a group of farmers in the Tulelake coun try that it should be a profitable financial venture. But profits must come from sales. Processing plants are far apart and imports of the "root" from Japan depresses the local markets ... so ... the answer to more money "in pocket" for Tulelake growers was a venturej this year into the retail market with "ready to cat" horseradish, the good old-fashioned kind, bitey and hot as many prefer, and also something brand new, a combina tion of catsup and horseradish and horseradish and mustard ... en tirely different blends that will delight horseradish fanciers . . . Grinding is done in a sterile fac tory at Tulelake. The attractive bottled product is on most grocers' shelves in our own home town and others 'round about. Paul Christy, Tulelake rancher who raises horseradish, and who dreamed up the new blends, re ported this week that cooperation among folks in Tulelake to help get the new venture launched has been terrific. Because we were "practically raised" on horseradish in the bunch grass country of Nebraska, we hunted up some ideas for us ing it in the preparation of meals and here they are: CALVES LIVER SOUTHERN STYLE This recipe is from the heart of the Old South. People who don't like liver but who must eat It for vitamin content, say it is su of garlic has been seasoned. Add one teaspoon fresh ground horse radish, .stir well, peat to boiling and pour over liver. Serve at once. FRENCH DRESSING a la Renfrew In this French dressing, a la Renfrew, that tang is attained, so desired by those acquainted with the European cuisine. If you don't dunk your bread in this, say the experts, after eating the let tuce, you'll miss something. This will serve 12. 1 cup olive or salad oil 't cup tarragon vinegar " cup garlic vinegar cup eschalot vinegar 1 tsp. cracked black pepper 1 tsp. salt 1 Ibsp. sugar ' 1 level tbsp. prepared horse . radish 2 tsp. paprika Blend dry ingredients, put in a screw top fruit jar or salad dress ing decanter, add oil, vinegar and horseradish and shake well each time before using. Keep in a cool place. This dressing Vnakes a browned, add two teaspoons of the pc-b. Don't cook liver all the way paprixa 10 crumos. nace parsley, Swiss cheese and mayonnaise in separate dishes. To make "Red 1 package (7 ounce) frozen Scallipops" roll one-third of the breaded scallops 4 cup fine bread crumbs ,3 teaspoons paprika, about scallops in mayonnaise (use -a knife to even the coating) then bread - crumb paprika mixture. Last dust tops lightly with plain paprika. Insert point of skew- Green Scallipops whip 2 tablespoons honey with 4 cream 1 .2'i-oz.) can deviled cup butter t'4 pound- Hcat ham. 1 teaspoon instant minced cup canned clins nvruo. adding a teaspoon of whole iloves. Spread warm waffles with whipped bttter and top with poaches. Sweet enough to double DIP WITH ZIP "Eleeant Ham Dip" is as simple cr. To make to make as it is delicious. Combine roll one-third of the scallops in 1 cup 8-oz.) commercial sourjmayonnaise, then in parsley. sxewer uicse, 100. 10 mane yci low Scallipops," roll one-third of the scallops in mayonnaise and tard. and tabasco sauce, salt and Swiss cheese. Serve as hot as pos dcddot to taste. Thin with a little sible (although Scallipops arc good milk, if necessary. Serve withlcold, too.) Makes 10 to 20, or hors crisp crackers er eretiels. Makes peach sKces in their!n'n. 1 teaspoon prepared mus- r ... nnil lnk.,AM n,,.A Call BnH through, it makes it tough. Cut with a sharp knife to see if inside is still pink. Then serve as direct ed below: 1 pound of calves liver cut thin 1 tablespoon melted butter Put both in iron skillet over hot flame and sear both sides of liver immediately. When liver is well browned on both sides remove to a hot platter. Into same pot put 2 tablespoons butter. 3 table spoons vinegar Into which a clove dessert! abeat 1 eup of dip. instant miiced d'oeuvres' for six Note: For p'arty service, use a onion adds just the right mild'small head of lettuce or cabbage . . t rt . r 1 r . I. . n w n l,,n.,n ' ' in flftd'A,. ih-ina 1 on ion invar m umo navor uiai 0 umi , i.v-v. i Nk far lunch: jelly sandwich-ldocsn't grow alronger. No annoy- as a holder for scallipops. Before as dipprt in ejg-aod-milk aadog pannf or chopping of onions istarting recipe, use one skewerj frwd until browe-w far Pre te do: just Measure iestart nmced to rale the boles to receive the toast. onion and it s ready to o. jeMfttr u splendid marinade for tougher cuts of meal. Use to baste leg of lamb or veal. Use a bit of horseradish in stuff ing for green peppers . . . add horseradish to taste to piccalilli . try horseradish in cole slaw. especially good with sour cream dressing . . . add it to a cooking of chili sauce ... try this for canapes, 1 small can deviled ham, tablespoon of pineapple and cream cheese, 1 dessert spoon horseradish.. Mix well and spread on small crackers . . . use a dash of horseradish when cooking green beans ... use in chow chow . J . in pot roast with vegetables . . . in meatloal . . . try it in a plain omelet and with macaroni and cheese v . . good loo in scalloped potatoes and seafood cocktails . . . try the new blend of catsup and horseradish or mustard and horse radish, brain children of the Tule lake Horseradish Growers Associ ation, grown in Tulclake's rich soil and ground in sterile surround ings in a Tulelake factory. "CONVENIENCE WITH CANNED foods" Food Editor, Melanie DeProft, tells how to make easy main dishes with an unusual twist I BE SURE TO READ To remove brown stains from glass baking dishes put three ta blespoons of baking soda into each casserole and fill with hot water. Soak for a few minutes then wash. If there are stubborn stains, rub w ith a damp cloth dipped in j soda. Do not scour glass cook ware w ith coarse abrasives. They may weaken the skin or surface and weaken the g!s in spot. COOKBOOK SECTION . January 22nd issue with your SUNDAY VsUtt TOWER FURNITURE'S GIGANTIC JANUARY CLEARANCE Continues! Lowest Prices! Best Values Ever! CHECK EVERY ITEM! 2 Only Platform ROCKERS ,, 14" 1 Only - Early American platform - ROCKERS with wing sides. Reg. $59.95 ..... 39M CI rfD I A MDC R9- $14.95, brass and black Beige, wool nylon Reg. $69.95 9x12 RUGS Reg. $14.95 COFFEE TABLES Reg. $59.95 S-iece CHROME DINETTE NM;"L '49" Mahogany 995 '49" 6 With extra leaf and serving labia ,99 Reg. $149.95 8-piece DINETTE SET Reg. $189.95 Maple DINING ROOM SET Sftj 139" Reg. $269.95 DAVENO SET DoB.tL8:rri J 199 95 Reg. $159.95 Gold color DAVENO & ROCKER , ,. '77". Reg. $149.95 . . ; DAVENO Choica of colors, sleeps 2 1 Only Freight Damaged DCHDOnU CCT Walnut, full size bed and double dresser '89" '77" Reg. $159.95 - Blonde or Walnut BEDROOM SET StlTZ ''"k,,M ' 129" bed and chest Reg. $299.95. Limed oak, blonde or walnut RCnDirtlLJ CCT Tr'Ple Cesser with tilting $ WBbbVW Wive Iting $ JOO 95 mirror, bookcase bed & chot Green Stamps Even at These Low Prices! UtDOTB A. OPEN FRIDAY TILL 9:00 4 E-Z TERMS 3J mm