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
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Matching Box Springs
ir Hollywood Legs
and Headboard
NO MONEY DOWN on Approved Credit
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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
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a new formula for better health and longer lifel
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o
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