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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 22, 1961)
, , : It XvH PAGE ! B HERALD AND NEWS. Klamath Falli. Or. Thursday. February 23. 1Mi PEEPER AT SNOBOY APPLE exhibit, lower left, it not identified but the know that Snoboy Red Delicious Applet are good eating. Pacific Fruit and Produce Com pany, 8I0 Spring Street, arranged this table of colorful, perfect applet at Low Coit Market, Town and Country Shopping Center on South Sixth Street. These applet come trom the famous Wenatchee-Yakima Valley chards to you. or- Try These Apple Recipes i' SPACEMAN'S APPLE SALAD 2 packages lemon - flavored gelatin 2 cups hot water '.I 2 cups cold water :: 2 tablespoons lemon Juice ' 'i teaspoon salt Vt teaspoon cayenne pepper : 3 Delicious apples, cored and ; cubed . 1 cup grated carrot '- Tips, of Romaine leaves Dissolve gelatin in hot water, ;-' add cold water, juice and season' iings. Pour half the gelatin into; VM quart bowl. Put in refrlgerB' j" tor, tilting so gelatin acts at an angle, chill until firm. Chill re imaininc gelatin until syrupy, add apples and carrots. Pour over first mixture, replace bowl level in re frigerator until set. Unmold, trim with Romaine, apple eyes and mouth cut from blossom ends of j apples. Make antenna strip of am- minum foil. Serves eight, V CIDER CAKE " Two big spicy npplc-rich lay ers put together with cooked ap- ,'plo filling. Will serve 12, so It'1 thrifty! Use all-purpose flour in .'this recipe and you'll have fine ! results! , ; ; All measurements are lovel. Sift flour beforo measuring. ; Have all ingredients at room ; temperature (about 70 degrees) Preheat oven to baking temper, lature, 350 degrees (moderato). Grease and flour two cake pans, 8-inch diameter, l'A or 1V inch f deep. Sift together into a mixing bowl CIDER CAKE APPLE CIDER FILLING Measure Into a small saucepan t 214 cups sifted enriched flour ; 3 teaspoons double action baking powder 1 teaspoon salt V4 teaspoon ginger Vi teaspoon nutmeg or mace : 1V4 cups brott-n sugar (firmly ; packed, free from lumps) 5 Add- cup higli grado vegetable ; shortening '; H cup apple cider, poured over ; V4 cup coarsely grated, pared . - apple ' 1 teaspoon vanilla . - Beat two minutes by clcctrir 'mixer on medium speed, or beat ; vigorously with a spoon, appro!- ;mately 150 strokes per minute. :. Scrape sides and bottom of bowl ; frequently. Then add ; to-ft cup wholo eggs, unbeaten ; (3 large) cup ground, or very finely ; chopped, nuts ; Beat two minutes more, scrap :ing bowl frequently. (Although the total mixing time is lour minutes, :when beating by hand you may J rest as otlcn as. necessary; but I be sure total bcatjng time re .'mains four minutes.) Pour batter linto prepared pans and bake in ; pichcated oven for 30-35 minutes ' Remove from oven and let layers (stand in pans a moment before! turning onto wire racks to cool. ;Vhen cold, put layers together ! with cooked Apple Cider Filling. Spread sides and top of cake with Cider Frosting. Before serving, -let cake stand in a cool place to "set." ubout one hour. Twelve servings. I Vi cup coarsely grated, pared apple 1-3 cup strained orange juice 1-3 cup sugar U teaspoon salt Tir to combine ingredients, then bring to a boil. Blend in 3 tablespoons cornstarch, mixed with 1-3 cup apple cider Continue cooking, stirring fre quently, until thickened and smooth, about 3 minutes. Remove from heat and add 1 tablespoon strained lemon juice Cool thoroughly, before spread ing between cake layers. CIDER FROSTING Measure Into a small mixing bowl 3 tablespoons soft'1 butter -. Mi cup sifted powdered sugar Cream together until fluffy. Then add alternately 3 cups sifted powdered su gar Vi cup apple cider-x Beat until frosting is smooth and creamy. x-Note: If frosting seems tool stiff, add more cider a few drops at a time-until of desired consis tency. , APPELBEIGNETS DUTCH APPLE FRITTERS Nothing so very Dutch about apple fritters, so why not try this Dutch way of preparing the batter, and see whether this isn't as simple a recipe and as light and delicious a result as you've ever had. Take one can (12 ounces) of beer and 114 cups of sifted flour Mix slowly so as to avoid getting lumps. In it, dip '4-inch slices of peeled and cored tart apples. Fry in deep fat at 3!)0 degrees until golden brown. Drain on crumpled, absorbent paper. Keep hot and crisp on a paper-covered sheet in very low oven. Sprinkle liber ally with ixmdcrcd or superfine sugar at the dinner table. Makes about 30 to 40 apple fl itters. r i ' IIIMimr TIM!,,,,. .' J "-.. '. c f,'. 1 0 JtJ A FAVORITE CASSEROLE dish for thoia meatleit days it Salmon lor Tuna) Vegetable Catterole. Combined with froxen vegetables, it it topped with parsley biscuits and baked until biscuits are golden brown. fish and Seafood pies for lent For Lent, it Is. the fish pie. a hearty combination of seafood, vegetables and pastry that makes satisfying main dish for any meatless day. The "pie" or pastry can be a flaky bottom or top crust, or it can be rolled or drop biscuits ar ranged in picture : pretty fashion on top. The fish can be salmon, tuna, haddock or one of the popu lar shellfish. The vegetables , quite often leftovers. The binder' a condensed cream soup, al ready beautifully seasoned and the perfect short-cut to a satin smooth sauce. Among specific recipes, a fa vorite calls for either salmon orl tuna depending on your (am lly's preference. While the vege tables called for are the frozen mixed vegetables, you can substl tute leftover canned or frozen peas, beans, corn or carrots. A variety of vegetables, of course, makes the dish more Interesting. Minced parsley adds color to the drop buscujls that top the fish and vegetable mixture. SALMON OR TUNA VEGETABLE PIE 1 package (10 ounces) frozen mixed vegetables 1 can (104 ounces) cream of mushroom soup, undiluted ' 1 teaspoon mustard ',4 teaspoon Worcestershire sauco 4 cup milk 1 can (8 ounces) salmon, drained, broken into bite- size pieces 2 tablespoons minced parsley 2 cups prepared biscuit mix Heat oven lo 425 degrees (hot) Cook vegetables in unsalted wa ter; drain. Add soup and next 4 ingredients; heat. Turn into 8-inch baking dish. Add parsley to dry CUSTARD-FRUIT PIE Top this pretty custard-fruit pic!hiscuil niix: pr01""'e mix foUow' with a lender high meringue. Line ing package directions for drop biscuits. Drop half of biscuit. dough by spoonfuls onto hot salm on mixture. Drop remaining! dough onto cookie sheet. Bake 15 17 minutes or until golden brown. Serve with extra biscuits. Makes 4 servings. 1 can (fi'j ounces) tuna, may be substituted lor salmon. Tuna, mixed vegetables, diced potatoes and condensed cream of celery soup are baked together beneath a regular pic crust for iTuna Pot Pie. Be sure to slit GOLDEN GLOW CAKE the cms! In several places to in A quick trick for an unusual sure Its crispness and lo prevent B inch pie pan with pastry Spoon 2 cups drained canned fruit cocktail into pastry shell. Com bine 2 egg yolks, 2 cups milk, Vi cup sugar, Vt teaspoon salt and 1 teaspoon vanilla. Pour custard over fruit cocktail. Bake in hot oven for 15 minutes, then reduce heat to moderate and hako 30 min- utcs longer or until custard Is set. Top with meringue and bakc In slow oven for 15 minutes. enough ste'm to push it off. This recipe makes one large casserole or five or six individual pies. TUNA POT PIE 1 package (10 ounces) froz ' en mixed vegetables. VI cups of leftover vegetables may be substituted for frozen mixed vegetables 2 cans '10'a ounces) Con densed Cream of Celery Soup, undiluted Hi cups diced, cooked potatoes 1 can (64 ounces) tuna, drained, flaked Pastry, using 1 cup flour Cook mixed vegetables accord ing to package directions, drain. Heat oven to 450 degrees F. (hot). Combine soup, vegetables, pota toes and tuns !n 2-quart casser ole. Roll, pastry '4-inch thick. Place loosely over top of pie; trim edges to allow Vi inch 'ov erhanging border. Fold edges un der; press to inside run of cas serole with fork. Cut slits in top to allow escape of steam. Bake 25 minutes or until hot and gold en brown. Makes 4-5 servings. To make individual pot pies, di vide the ingredients into 5 or 8 in dividual casseroles or pie pans. Cheese biscuits make a pretty picture topping for this tuna pie. cake, golden and clowinc. Pre- 'he pare your favorite yellow cake mix, substituting apricot nectar for liquid. Bake as directed. When cool, frost and fill with a now- dercd sugar, butter, apricot nec tar frosting. For an extra special touch, garnish with toasted flaked coconut ! frozen mixed vegetables.) TUNA BAKE WITH CHEESE BISCUITS Vi cup chopped onion 1 tablespoon butter or mar garine . 2 cans (10'i ounces) Con densed Cream of Celery or Mushroom Soup, undiluted Vi cup milk I cup cooked peas, drained 1 can (8i ounces) tuna, drained, flaked 2 tablespoons chopped pimi- cnto 1 cup biscuit mix Vi cup grated process Ameri can cheese Heat oven to 450 degrees F (hot). Saute onion in butter un til tender. Stir in soup, milk peas, tuna and pimiento. Pour mixture into 2-quarl casserole or individual casseroles. Prepare biscuit dou.ih, following directions on package. Roll into rectangle 12 x 3 x V . Spread wilh cheese. Rr.ll as for jelly roll, starting with narrow edge. Cut into 5 or 6 biscuits; place cut side down on top of tuna mixture. filling from building up Bake 20 minutes or until mixture is hot and biscuits are done. Makes 5 to 6 servings. A truly festive looking dish is Shrimp Pie Mardi Gras. Its col orful biscuit topping is seasoned with cheese and pimiento. SHRIMP PIE MARDI GRAS Vi cup chopped onion 3 tablespoons chopped green pepper 2 tablespoons butter. or mar garine ' 2 cans (10V4 ounces) Con densed Cream of Mush room Soup, undiluted 3 tablespoons milk IVi pounds green shrimp, cooked CVi pound cleaned diced) 2 tablespoons chopped pimi ento 1 teaspoon Heinz Worcester shire Sauce Vi teaspoon salt Vi teaspoon pepper Baking powder biscuit rec ipe using 1V4 cups flour l4 cup grated process Ameri can cheese. 1-3 cup chopped pimiento Heat oven to 400 degrees F. (moderately hot). Saute onion and pepper in butter until tender. Add soup and next fl ingredients; heat. Pour into 2-quart casserole. Roll biscuit dough into a rec tangle Vi inch .thick; sprinkle with pimiento and cheese. Roll lengthwise, jelly roll fashion; cut into 'i inch slices. Place on top of shrimp mixture. Bake 25 min utes or until biscuits are thor oughly baked. Makes 6 servings. '$000 !i!$baeniaag ITS G5 L2)U Y's... IT'S BIG-Y's K FROZEN F ,' - ...... ' - ". IP Y "ts . v.X" taste the S& KMliIEl I Fill Your Freezer With These Savings Swift's Candlelight Frozen Pinners Turkey, Chicken, Beef, Salsbury Steak Gorton's Fish Sticks 10 oz. pkgs. Flav-R-Pac Frozen ORANGE i2 JUICE Or WELCH'S GRAPE JUICE V MIX MATCH 'EM ss ONION RINGS BROCCOLI CUT CORN BRUSSEL SPROUTS CAULIFLOWER "3 BABY LIMA BEANS mgffiB9 5" 10-ox. Peas Mixed Vegetables Peas and Carrots Leaf Spinach Green Beans F,,neh,0,Cut French Fries Butter Beans Mix or Match (o),or I 51 '3 Supermarket 10 oz. Frozen Strawberries 5 for $100 e Willison't Beef or Yeal Buttered Steaks 12 ei. pkg. 4 Steaks Ready to Fry 59 Crispia Frozen Hull Pies Berry Peach 8" Apple 39' "Do People listen Wlicn You Talk?" A New York Psychoanalyst the reasons why the answer to this question is sometimes "Nol" FEBRUARY 26th IN 2 TVGelcIy SUNDAY With The jJjeM? IS YOUR BEST BUY IfJ MILK! NO EX i KA COST! timm. i iKTHMtiiim mrrtitrrrlTar'rfnr'""- Science hos proved that Jersey milk has more of the body-building essentials needed tor good health and extra energy. And whot a delicious, "farm-fresh" flavor too! Stort serving All-Jersey Milk todoy . . . it's the milk with all the extras. AT YOUR STORE ... AT YOUR DOOR MEDO-BEL DAIRY Klamath Foils Ph. TU 2-4606 If IS7 Shrimp, Sparcribi, Sukiyuki DINNERS 59c Pork or Chicken Chow QQc Mein Chicken or Pork Fried Rice 39c, P9. Sweet and Sour Spare TQc Ribs 37 rm,,mnm i iiiniii mi i i. i m ., m.n , Z-P fljx Right Reserved to Limit Closed Sundays 4710 So. 6th BE SURE YOU ATTEND The Annual Klamath Basin HOME SHOW Feb. . 24th & 25th
