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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 2, 1961)
irv. HKRALD AND NEWS, Klamath Falls, Ore. Thursday, March 2, 1961 r.GK IB nd shure there is a bit ef IRISH EYES WILL SMILE with this St. Patrick's Dav fare qreen in the makin's. It features stuffed fish fillets poached in celery parsley sauce. For dessert make tiny individual apple pies with cheese shamrocks and the lepre chauns will bless you. March 1 7 Calls For A Ce brati on An' did ye hear the news that'siaccompany this main course serve goin round? Tis St. Patricks Day ... 11 day for celebration! Always welcomed during the Len ten season! Green is the color of the day, of course. A few green-tinted car nations (fresh from the florist or made of paper! on your table will set a begorra mood. Fitting the food to the occasion is easy. What could be more ap propriate lhan delicious fish fil lets stuffed with a shrimp mix lure and poached in a colorful Celery Parsley Sauce. The sauce is expertly made with canned con densed cream of celery soup. To tender green peas laced with sliced mushrooms. Oh! for the luck of the Irish! Dessert . . . frozen individual ap ple pies baked lo a golden brown and topped with cheese sham rocks. Coffee naturally . . . bill if the affair is to be extra fes tive why not Irish coffee! STUFFED FISH FILLETS 1 cup dry bread cubes 1-3 cup finely chopped shrimp 1 tablespoon finely minced on ion Dash pepper .4 fish fillets (about 1 pound I small clove garlic, minced 1 tablespoon butter or mar garine 1 can UO'.'i ounces) condensed cream of celery soup 1-3 cup milk Combine bread, shrimp, onion and pepper. Place about id cup mixture in center of each fillet fold over and fasten with tooth picks. Cook parsley and garlic in butter a few minutes. Stir in soup and milk- heat. Add stuffed fish cover and cook over low heat about IS minutes or until fish is done. Spoon sauce over fish stir now and then. Makes 4 serv 1 tablespoon chopped parsley ings. -tf,- nin ii nam iMinm.nmi Savory Lamb Shanks With Pineapple Sauce z::t '? ggr -f-t -tX w"?1 ; J I V ' ) BACON BOASTS FLAVOR AND APPETITE APPEAL DRESS UP that old favorite, chicken or turkey salad, with almonds, qrapes and can died dill pickles. Serve it with spiced peaches and hot rolls . . . and be sure to ask for Oregon grown chicken at the market. Pickles Perk Up Your Chicken Salad Slices of crisp, brown-sugar cured bacon are an open temp-j tation to bacon snitching. Sur rounding fluffy scrambled eggs, bacon is a welcome invitation to a hearty breakfast. Fresh fruit and toast or rolls are finishing touches to this meal centered around the high quality, complete protein found in bacon and eggs. Although a skillet is most often used for cooking bacon, pan-fry ing is not the only cooking meth od. To broil this handy meat, separated slices are arranged on broiling rack and placed 3 to 5 inches from the heat source. A quickie way to separate the slices as the bacon comes from the refrigerator is to slip a rub ber scraper between slices and "peel off" as many as needed. Broiled slices should be turned to cook uniformly. To be sure of serving bacon with the prized sweet smoke taste, experienced homemakers look for the brand name of the two most trusted words in meat. Oven baking bacon is a dandy cooking method when a quantity of slices is needed. A rack set in a baking pan is the equipment to use for baking bacon. The oven should be hot, that Is 400 degrees. At this temperature the bacon will brown in 10 to 12 mm-utes. Cooking several extra slices in the morning provides bacon bits for many uses. Crumbled into French dressing, an otherwise plain lettuce salad takes on new interest. The same is true for cream soups or hot vegetables. HEARTY BACON BREAKFAST Banana Orange Fruit Cup Bacon 'n Egg-Tomato Scremblc Butter Popovers Strawberry Jam COFFEE Bacon .V Egg-Tomato Scremblc Yield: 4 to 9 nerving 1 pound sliced bacon 2 medium size tomatoes 2 tablespoons chopped onion t cup sliced mushrooms 6 eggs, beaten 2 teaspoon salt '. teaspoon thyme Pinch of Rosemary To pan-fry bacon, remove de sired number of slices in a group. Place in heated skillet. Slices sep arate easily when heated. Cook slowly. Turn often to cook and brown evenly. Remove bacon from pan and drain on absorbent paper. Keep warm. Pour off all but 2 tablespoonfuls of drippings. Cut one tomato in wedges. Sati!e wedges in bacon drippings. Re move to platter with bacon. Add onions and mushrooms and pan- fry 3 to 4 minutes. Chop other! tomato and add fo onions. Cook! a few minutes longer. Combine i beaten eggs and herbs. Stir into pan and cook until eggs are just set. Serve eggs with bacon and garnish with saulced tomato wedges. BACON AND CREAMED EGGS Yield: 4 lo 5 servings I pound sliced bacon So many homemakers forget the good lamb cuts such as shanks which lend variety to menus. This 'recipe for lamb shanks is made extra spcii.il with the addition nl pineapple and could be a sav- orv dish tor your next budget menu. Serve this nearly dish with a fluffy rice, crisp combination sal ad, green beans and Lemon Chil ton Pie for dessert. I.AMR SHANKS AND PINEAPPLE 4 lamb shanks Salt and pepper 4 tabK'spoons salad oil or ba con drippings 1 large onion, chopped 2 cups wafer 1 No. 211 can cups pine apple tidbits 2 tablespoons cornstarch 2 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon vinegar H cup short slivers of green pepper I clove garlic, chopped or pressed Season l!imb shanks with salt and pepper. Heat oil in a large. heavy skillet: brown shanks slow ly on all sides. Add onion and water; cover and simmer very gently lor about 2 hours, or un til meat is tender, turning and basting shanks occasionally. Pour Top volc-pctter among main dish salads is probably the chick en salad. Simplest version, of 1-3 cup grapes 'a cup mayonnaise 's teaspoon salt 1 1 a teaspoons apple cider vine gar "Combine first 4 ingredients. Blend mayonnaise, salt and vine- lightly with next 6 ingredients. Mound on bed of lettuce. Garnish ' with egg slices and sprinkle with course, is cubed chicken, chopped paprika. Makes fi servings, celery, chopped hard-cooked egg.! Waldorf chicken is a delightful mayonnaise or salad dressing and variation of this salad. Foi" flic necessary seasonings. i hard-cooked eggs, substitute ' We vote for pickles in our chick I cup diced, unpeeled red apples, gar. Mix lightly w ith chicken mix en salad, however. And we think If the apples are sweet, add a turc. Chill. Spoon into lettuce you will. loo. once you've tried bit more lemon juice. (cups: garnish with "watercress, these templing recipes. Here's another chicken saladj.Makes 4-6 servings The first is called Piquant Chick- that comes out a winner. It's en Salad, lor the chopped sweet galled Almond Chicken Salad, and pickles add just such a perky fla-lit combines grapes, candied dill vor nole. For pickles lo chop, you strips and toasted almonds with can use the whole secls, ghcr-jlhe chicken. The candied dill kins, cross-cuts, sweet pickle strips, comparatively new on the sticks or sucet pickle lidbils. Or. market, are as crisp a pickle as if you like, you can use the ceo- you'll find. They follow the pub nomical and convenient sweet J lie's preference for a sweeter, less pickle relish. It's a fine chop, of heavily spiced pickle. "Refresh course ing" is the word for candied dills. PIQUANT CHICKEN SALAD jThey are our choice of pickle 2 hard-cooked eggs for Almond Chicken Salad, al- .1 cups cubed, cooked chicken though if you like a more pro-2-1 cup chopped sweet pid) nounced flavor, you can substi 1 cup chopped celery jiute any of the sweet pickle va- 1 teaspoon salt Iriclies. 1 teaspoon lemon juice ALMOND CHICKEN SALAD 'j cup mayonnaise or salad 3 cups cubed, cooked chicken dressing 2-3 cup chopped candied dill From center o( eges. nit 3 on strips cup blanched, quartered, toasted almonds Mb. 69' 4-lb. 2-lb.l" 2.73 BIO Y MARKET 4710 So. 6th St. 4 slices and keep for garnish: chop remaining eg;s. Mix eggs TOWER FURNITURE'S WEEKEND SPECIAL I Win filUIIIVJJ Matching Box Springs ir Hollywood Legs and Headboard NO MONEY DOWN on Approved Credit 4MI, Z?r Green Stamps Open Fri. Till 9:00 mi'1' J!wy 12th and Main 4 hard-cooked eggs, chopped 10' i ounce can condensed cream of mushroom soup U cup milk teaspoon leaf marjoram teaspoon leaf thyme To pan-fry bacon, remove de-'papor. Crumble 8 pieces of bacon sired number of slices in a group. Place in unhealed skillet. Slice's separate easily when healed. Cook slowly. Turn often to cook and brown evenly. Remove bacon from pan and drain on absorbent and reserve the rest. Keep warm. Combine eggs, soup, milk, mar joram, and thyme in a saucepan Cook over low heat until hot Serve on toast or split English muffins. Top with crumbled bacon. Serve with remaining bacon slices. off and reserve broth; set shanks aside. Drain pineapple, reserving syrup. Mix cornstarch and brown sugar in a saucepan: gradually add pineapple syrup, stirring un til mixture is perfectly smooth. Stir in l1; cups of the reserved ' lamb broth, adding water if need ed to make thai amount. Cook, stirring, over medium heat un til mixture boils, thickens, and be comes clear. Add soy sauce and vinegar; stir in pineapple tidbits, green pepper, and garlic. Pour sauce over lamb shanks; heat gently for a few minutes before serving. Serves 4. Menu suggestions: Perfect com- pamoas to tins dish are rice to which a generous amount of fine ly chopped green onion and-or parsley has been added, and peas or green beans. For ) 'j jour f ami . y your tutus BOTH LOOSE TEA and TEABAGS CARTER'S FINE FOODS 1420 Esplanade Street Klamath Falls FULL SIZE PACKAGE cr n i cr V : :"iV : 'd H3 y this week only at your grocers t new Formulai a new formula for better health and longer lifel Protein and calcium are two Ingredients necessary to trie good health of your pet. Formula 27 contains high quality protein. ..more protein per ounce than sirloin steak and richer In calcium than fresh whole milk. Formula 27 Is a complete, balanced diet; no additional meat Is required. ntM PUti StTt $OXI Buy a package of Formula 27 within the next 7 days, cut off the top that contains the price mark and mail with a letter telling u the nam of your dealer and where you purchased it. Send this coupon along with a letter lo let ut know the kind, weight and age of your dog end how he liked Formula 27.. .to Rou Food Company, 817 Eott 18th Street, los Angeles 21, Calif. We will mail you a certificate good for 1 FRE box ef Formula 27. One offer to a family. Formula 27 is mac naturally. .so... naturally ifs hciter o 9
