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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 19, 1961)
nan.. Jam. 11. INI Pit" 4-B Heraltf Stmt Klamath Falls fa $IS721I 'in SARA WIUIAMS Henley Girl Wins Honor Sara Williams was named win ner of (he Betty Crocker contest at Henley High School. Senior girls taking home eco nomics are eligible to participate in this nationwide contest. Sara's paper Willi be entered In the state contest to compete with the winners from other high schools in Oregon. She is the daughter of Mr. and ,Mrs. Bryant Williams of the Spring Lake District and plans to continue her education at Oregon State College next year. Fresh Lemons And Scallops Fresh and frozen fish is plentl ful on the markets just now. only a whisk away from the Pacific. Particularly good are scallops, those small circular bits of white meat that adapt themselves to many ways of preparation. If you like fish, you'll like these reel pes. BROILED SCALLOPS l'i pounds scallops, fresh or frozen 1-3 cup butter or other fat, melted . . Vt teaspoon salt . Dash white pepper Dash pabrika 2 tablespoons chopped parsley cup butter or other fat, melted 3 tablespoons fresh lemon juice Lemon wedges . Thaw scallops if frozen. Re move any shell particles and wash. Cut Urge scallops in half. Place on a greased broiler pan. - Combine butter, salt, pepper, -and paprika. Brush scallops with s soned butter. Broil about 3 inches from source of heat for 3 to 4 min utes. Turn' carefully. Brush other side with seasoned butter and broil 3 to 4 minutes longer. Sprinkle with parsley. Combine butter and lemon juice; serve wih scallops. Garnish with lemon wedges. Serves 6. SCALLOP ASPIC 1 pound scallops, fresh or frozen . 1 quart boiling water tablespoons salt ' 1 tablespoons unflavered gela tin Vt cup cold water lli cups tomato juice 1 teaspoon sugar Vi teaspoon salt Vi teaspoon Worcestershire sauce H teaspoon onion salt 3 tablespoons fresh lemon juice Lettuce Lemon cream dressing Parsley Thaw frozen scallops. Remove any shell particles and wash Place in boiling salted water. Cov. er and return to the boiling point, Simmer for 3 to 4 minutes, de pending on size. Drain. Chop seal lops coarsely. Soften gelatin in cold water for 3 minutes. Heat to mato juice to the boiling point: acta getaun and stir unto dissolved Add seasonings and lemon hiiee Chill until almost congealed. Fold in scallops. Place in 6 individual molds; chill until firm. Unmold on lettuce; serve with lemon cream dressing. Garnish with par-J siey. serves e. LEMON CREAM DRESSING 1-3 cup sour cream 1 tablespoon fresh lemon juice 1 tablespoon chopped onion 1 tablespoon chopped parsley Vi teaspoon salt Combine all ' ingredients and chill. Serves 6. BAM N BEAN BAKE Convert the last bits of your ham into a tasty green bean casse role.' Season cream of celery soup witn a tablespoon of Sherry wine ana a dash of prepared mustard. Fold in cubes of ham. drained canned blue lake green beans, chopped celery and shredded cheese. Turn into shallow casse role and top with buttered crumbs or crumbled corn chips. Bake in moderate oven about 30 minutes. Good accompaniment: candied yams baked along with casserole. Never wash wooden salad bowls. Rub the inside before you use the first time with salad oil thor oughly and repeat this treatment occasionally. Rinse bowl Immedi ately after each use and dry thor ' oughly to prevent warping. ZEE TISSUES Finest bathroom tissues. Choose from white, pink, oqua, and yellow. ' Reg. 41a value Save 12c on 4 Choose any combination of these radyftweetened cereals Sugar Frosted Flakes, 10-o ; Sugar Smacks, 9-oz.; Sugar Pops & All Star Oat Cereal, 8-oz. 1 AMI 3 f ACKA&ES 89' LOCKER BEEF SALE! USDA Choice Forequarters . Hindquarters , FULL SIDE lb. ib 59c CUT AND WRAPPED FREE!! 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