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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 2, 1961)
t A. -'-'5. "- : fT9 tyl V- jv' l RUTH Km ( (S. l ' , ' " '" 1". ' SjT - ,S" . "if HKRALD AND NKWS. Klaiia FJfc, le. 1isuy. February 2. 19l PAGE 1-B K v. . , ;: i ' Ccv:"2 : :'- "mmwmws . - ,-; -sjAMtat WW "3mu. tSB5!C., Ill J I - --. - . ' J. 'V, PIPING HOT LINK SAUSAGES and golden brown potato calces with toast or hot cakes are welcome tare on Monday morning tor family that must dash to catch the 8:20, nurse the family car to the office or use shanks mares to get under the wire for the day's business, the rest of the week. Potato cakes can be made In a jiffy with the new instant whipped potato flakes you'll find packaged at your grocer's. To Make Mashed Taters It Takes Five Minutes A leisurely Sunday breakfast is one of the pleasant events of family life, a time when the homemaker wants to serve some thing a little out of the ordinary. How about link sausages and plump, crisp potato cakes? These go-together foods make an unusu ally good breakfast that's guar anteed to satisfy all hearty appe tites. You can make a platter of potato cakes in jig time with a new convenience food instant whipped potato flakes. All the preliminary work of peeling, .boiling and mashing has been done for you. The potatoes come in the form of paper-thin flakes. In about five minutes you can make mounds of delicious. lump-free potatoes by adding milk: and the flakes to boning salted water and whipping briskly with a fork or wire whip. Make, aj much or as little as you need for potato cakes by using the new 16-serving package. For extra fla vor interest, add some minced onion or chopped chives. Here's how: BREADED POTATO CAKES (Makes about 7 (3!i-inch) cakes) l'-i cups water 'i teaspoon salt li cup cold milk 1 envelope Instant Whipped Potato flakes 1 tablespoon butter " 1 egg l'i cups bread crumbs 4 tablespoons butter ' for sau temgl Combine water and salt in medium-size saucepan; cover; bring to boil. Remove from heat. Add milk ' immediately, then Instant Whipped Potato Flakes and one tablespoon butter; stir gently with fork or wire whip1 until moisture is absorbed. Whip briskly. Mix in egg and 3i cup of the bread crumbs. Shape into 3Vinch cakes. Coat well with remaining 4 cup bread crumbs. Melt four table spoons butter in large skillet; sau te potato cakes until brown. Drain on absorbent paper. Serve imme diately. Variations: Any one of the fol low ing may be added to the basic recipe: 1. i cup chopped parsley 2. 1 (1-5-ounce) package minced onion or one medium size onion, chopped 3. Vi cup chopped chives 4. Vi cup celery flakes Gebraden-Reerug! Roast Venison 'Tisn't hunting season to be sure, but this recipe that comes from the "Dutch Kitchen" can be used equally well for roast beef. Marinate meat in any of several ways prescribed in cookbooks. Af ter 24 hours or more, wipe dry and lard with numerous narrow strips of fat salt pork. Roast in 315 degree oven, 25 minutes to the pound. Baste frequently with red wine and drippings. For gravy, skim off most of the fat. To the drippings, add one! glass red wine, 1 tbsp. brandy, one1 tsp. Worcestershire sauce, k cup1 sour cream. Stir, bring slowly to a boil, reduce heat, and let thicken slightly. Eggs Are Cheap If you're interested in feeding your family well on the smallest amount of money, serve egg dish es regularly. Eggs in comparison to the cost of red meat are the answer to the housewife's prayer, who must budget food money closely. At 63 cents a dozen, and prices right now are lower, a serving of two eggs costs about 12 cents. Eggs are a good supplier of com plete protein; so take advantage of their economy. Egg souffle can be a very spe-: cial dish served with a hot green vegetable, fruit salad, bread of your choice and a special des sert. Buy eggs from dependable pro ducers. Be sure they are marked with the producer's name and that eggs are produced on local ranches if you want quality. Eggs deteriorate rapidly after they leave the hen house. Buy them from refrigerated trays and then get them home to your own refrigerator as quickly as pos-i sible. Use them several times a week creamed, scrambled, poached, fried, boiled, in omelets, in sal ads, sandwiches and don't over look that old-fashioned bread pud ding, made with raisins, coconut and flavored with vanilla ... for a change season with maple fla voring or lemon. .' i I irie v x j WHEN A CROWD COMES try this elegant but simple buffet that stars beef balls in red wine, a main dish easy to prepare, with no carving necessary at the table. Serve with shortbread and a salad. r mmrtLwWlUMir I X V" MRS. EVERETT ROCKWOOD. Mansfield, Mass.. looks over the Hess's Patio Menu which will soon feature the delectable prize winning Cape Cod Cranberry Cheese Pie she's prepared. Grand priie winner of the nationwide dessert recipe contest spon. sored by Hess's department store of Allentown, Pa., the New England homemaker leaves shortly for her priie winning trip to Mew York City and Allentown, Pa., where she'll be guest of honor at the restaurant which will introduce the recipe that earned her top honors from among 20,000 entrants. An original pie recipe, "Snow On the Mountain," submitted by Mrs. John S. Hamilton, this city, placed among the top 20 in the thousands submitted. Winners In Hess's Recipe Contest Told Mrs. Everett V. RotkwooH o( Mansfield, Majs., has been select ed grand prize winner from over 20,000 entrants in the Hess's Pa tio Novel Dessert Recipe Contest. Second place honors were award ed to Mrs. William Baker of liar- risbuig, Pa., while Mrs. Stephen Schwcinsbcrg of Ponliac, Mich., has captured third prize. The grand winner will lie award ed an all expense paid trip to New York by Hess's department store of Allentown, Pa., national sponsor of the competition. She will he accompanied on her visit by Yolande .Murphy, food editor of the Attleboro Dally Sun which acted as local sponsor of the contest. Arrangements have been made for their lour of the city's fa mous landmarks, including the U.N., Radio City and Wall Street as well as visits to New York si outstanding theaters and restau rants. While in New York, Mis. Rock- wood will be guest on radio and TV programs. Their visit will be climaxed with a trip by chauf- fcured limousine to Allentown. Pa., where they will be guests of honor at a special luncheon at the Palio Restaurant in the Hess department store. At this event, Mrs. Rockwood's prize winning rcciiie for Cape Cod Cranberry Cheese Pie will be of ficially introduced and will be featured at Hess's Patio all dur ing the following week. On the basis of the unprecedent-' ed success of the contest which was conducted by food editors, women commentators, newspa-i pers, radio and television stations in cities throughout the United States, Max Hess, president of Hess's, announced his plan to make it an annual event. On the basis of the entries received, he offers the opinion that modern American women are more Ulan holding their own as creative homcmakers in this age of frozen foods and packaged dinners. According to Hess, "Approxi mately 20.000 housewives submit ted well thought out dessert sug gestions that they themselves have created. This tremendous response seems to indicate tliat American women arc not, as pop ularly supposed, abandoning their kitchens. It's more likely to as sume that they are using the limo freed by labor saving devices and prepared foods, to better advan tage in planning special and un usual items for their family's pleasure and convenience. Our judges board of famous econo mists was especially impressed by the many fine suggestions which utilized many products that are produced in the entrants home states." Illustrating this comment Is Mrs. Rockwood's recipe which, ap propriately, uses Massachusetts' famous cranberries as its basic in gredient. Her Cape Cod Cranber ry Checso Pie is made as follows: (Continued on Page 6-B Satisfy Many Appetites Conveniently In Style ALMOND FROSTING : Frost gingerbread cupcakes with a tangy orange-almond frosting. Prepare packaged creamy white frosting mix, substituting orange juice for water. Fold in 'i cup chopped or ready-diced almonds and 1 teaspoon grated orange rind Need an idea for food at a fund- raisinc narlv. nnen house or fam ily get-together? Here is one just about guaranteed to please evcry lone and it's easy on the cooks. BEEF BALLS IN RED WINE 4 pounds beef round, ground 5 teaspoons salt ..i-ijj. a- .-. rtrnmnimn " " '"' '"'" ' ' """ 95 1 J TOWER FURNITURE Gives Green Stamps Decorctor Hand-Crafted Leather Top Tables IIP assess-..: One - Only 30x40 framed MIRROR 1-Only-Red - Used Daveno&Roc Deluxe ceffee table er mee'ere step toble or Lamp Tablet Masterfully designed, dramatically tai lored. Rich mahogany Cocktail Table with hand-padded genuine leather top trimmed with 24K gold and antique brass hardware. Or . . . Danish modern step table in hand some walnut finish. ker 49 As 50 All-Metal Folding Chairs .Onl, $fj 99 "O" 11 - each E-Z TERMS NO MONEY OPEN irJSi FRIDAY -ut e, TILL 9:00 On Approved Credit S&H Green Stamps v 'i teaspoon pepper . -r 'k cup minced parsley 8 slices bread 3 cups water i cup oil 4 medium onions, sliced 4 cups red wine 3 cups light stock 3 teaspoons powdered coffee 4 teaspoons cornstarch i cup cold slock or water Put meat, seasonings and par sley in a large bowl. Break the bread into the water and leave to soak for a few minutes, then pulp bread with spoon or hand. Add gradually to the meat. The mix ture should be soft and light. Form into small balls. Heat three tablespoons of the oil in a large skillet and brown the beef balls in this several at a time. Use more oil as needed. When all are browned, cook the onion slowly in the pan till golden. Heat the wine in a separate pan. When at boiling point hold a lighted match to it several times until the flame dies down 'This will remove a raw flavor that is found in stews and dishes which cook for some time. I Add the flamed wine with the stock and powdered coffee to the skillet. Bring to the boil, re place meat balls, simmer uncov ered for 20 minutes. Mix the corn starch with the '.4 cup cold stock or water. Pour over the meat balls and agitate the pan to mix without breaking up the beef balls. Cook a few seconds longer while checking the seasoning serves 25. Can be served with green noodles. Allow aliout three pounds for 25 people. SCOTCH SHORTBREAD 1 pound butter 1 cup fine sugar 3'j cups flour 1 cup almonds, blanched and ground superfine sugar Cream the butter, add the su gar and work unlil soil, but not fluffy. Sift in the flour and salt, add the almonds and work in, us ing one hand, or a wooden spoon. An electric beater can also be used, but the mixture should he blended rather than beaten. Whe mixed, divide into three parts. Press out each part on an un greased cookie sheet, to an eight inch circle. Pinch the edges with the fingers to decorate, and pricl: all over with a fork. Sprinkle with more fine Mii.dr and bake in n modcrale oven, 32.1 degrees for 15-20 minutes, until very pak golden. Remove from the oven, and cut each round into 12 wedges. Leave on tray to harden, belorc putting on rack tn cool. More in airticht tin inQ-il dry place Thirty six wedges ol crisp, delicious shortbread enough for 25 people allowing for seconds. We'll pay you to taste why so many people say: T... '.LI. x imaii utter aui s X. f T ' , "I'm an litter nut 3 t0UtBuirer!"! Io ' - ' "'A (i"' "- N, I y wji . .... f- - . ": - '"1 K : J I i .MJf Cup after cup, you'll find that "bonus blended" Butter-Nut flavor can't be mulched at any price. We're so sure, we make you this offer! Buy a can of Butter-Nut Coffee. ..clip the last 2 inched from the "key-strip"... mail with your name and address to Butter-Nut, P. 0. Box 913, Omaha, Nebraska... and Butter-Nut will wml you 2-"p. 71, ntln if -f-lrf mkfrt rMhill nr tt'trtftftt r l WeA SI, 1941. Of luantr la m family. Thlt ojfff limit ft! Hi ffiidti Orlnn. ...the bonus blend coffee ami wu iwa a, tmioa nwQf Jtt CO. vmk mimiu iiiti ' 3
