HERALD AND NEWS, Klamath Falls. Ore
Thursday, March 16, 11
PAGE 5-B
I' swmmp, -J, . t 1 it
TOP O' THE MORNING PEARS
PEARS ARE ROUND THE CLOCK FRUIT
We've often been warned that; a rich caramel coating and served
only the early bird gets his break-1 hot or cold as the perfect fruit
fast but in this case everyoni
early, late or on the hour will
have his fill! Fluffy pancakes
an array of little sausages and
caramel-flavored pear halves ate
accompanied by steaming cups of
coffee, a daytime story with a
happy beginning.
Pancakes have a new measure
of popularity evidenced by the
number of restaurants devoted
solely to perpetuating them for
breakfast, lunch or dinner. This
versatility is outdone only by
their menu-mate :n this instance,
canned Bartlctt pear halves. Here
the pears are gently swathed m
foil to the rich sausages.
Pears in plain or fancy dress
are an eminent visitor to the
breakfast menu, but they also
serve with distinction as a salad
or dessert fruit or meat or ac
companiment. Muny people prefer
canned pears chilled, just as they
Ml cup sugar
i cup pear syrup, heated
cup butter
teaspoon maple flavoring
STUFFED EGGS served with sardines are a standby in
Norway where few meals ere served without fish. Vary
seasoning in egq yolks to suit teste.
Sardines And Eggs
Are Norwegian Habit
Norwegians grow up learning to
enjoy their sardines at almost ev
ery meal. Born in Kristiansand,
Norway, Beiger M. Heedc, a New
York businessman, yachtsman and
gourmet, recalled some of the
ways his mother used to use sardines.
"She served them at breakfast: the yolks and mix with the pic-
with shirred eggs and in omelets, jcalilli or India relish and may.
he said. "She breaded and fried onnaise. Season to taste. Stuff the
them, baked them and used them eggs with tiiis mixture. Top each
Place sugar in a heavy skillet"1 salads' casseroles and sand-1 with a whole Norway sardine and
" iink.. Al.'n (.int. A,,f nf tha n i ilanr'jla l'ilh i-iccrrncc et r t A
Refrigerate until
2 tablespoons mayonnaise
Piccalilli or India relish to
taste
Salt and pepper to taste
24 pimento strips
Hard cook eggs and cool in very
cold water. Hemove shells; cut
eggs in half lengthwise. Scoop out
or saucepan over low heat: stir
constantly until sugar has melted
and changed to a light brown
syrup. Remove from heat; grad
come from the can; for others I ually stir in hot pear syrup and
this is merely the starling point
for a number of flavorful dishes.
Even toddlers reach for pears for!
they like the sweet mellow flavor
and smooth texture that are the
prize attributes of
lett pears. ,
TOP O' THE MORNING PEARS
8 canned Bartlett pear halves
butter; return to Mat and boil
moderate.lv until smooth, stirring
constantly. Add maple flavoring
and pears, cut side down. Cool;
gently until pears have light coat-
canned Bart-line of svmp. Serve either hot or
cold; Syrup remaining after pears
have been removed may be served
on pancakes. Makes 8 servings.
with lemon sections. And of
course they were made into
canapes when she gave her won
derful big parties."
Here are two of his Norwegian
mother's favorite recipes:
SARDINE
STUFFED EGGS OLAF
(6 servings)
1 (34i - ounce) can Norway
sardines
6 hard cooked eggs
'jjuifff
pimento strips.
ready to serve.
' SARDINE
CUCUMBER ROUNDELS
Use toas'cd rounds of bread
about 2V inches in diameter
Lightly spread each with butter.
Place a ih;n slice of cucumber
each and dab with mayon
naise. Top with a whole Norway
sardine.
r
WATCH YOUNG EYES sparkle when these chocolate bunnies show up for Easter fes
tivities. Best part about these clever little guys is that they are so easy to make.
Set each one in a nest of green paper grass with colored eggs spilling from a gar
den hat for color.
Puffed Rice Fur For Easter Bunnies
Here come some of the sweet-Ismail hands to handle. Preschool
est bunnies of the Easter season.'ers will enjoy making small
all ready to hop and jump right '"Easter eggs" out of the choco-
- rr
' -A u i ; ; V ?.t,v.
"CRAB ACAPULCO'
eat, is
is lovely to. look at, delightful to
savory combination of crab meat in lubtly-fla-
vored avocado half-shells. This is party fare that will de
light guests. :
Avocado-Crab Dish Surprise Combination
Avocados are practically a sta
pie food item in Mexico where
they're served in many unusual
ways, including hot! Try them ill
Crab Acapulco, a tasteful en
tree of savory crab meat in avo
cado half-shells. This delightful
main dish goes into a slow oven
just long enough to heat the
avocados briefly, but only briefly,
ZIPPY BEETS AND GREENS
A vegetable dish with real coun
try flavor Is Zippy Beets and
Greens. Combine drained canned
beets with a bit of the liquid and
drained canned spinach. Add vin
egar, sugar and Worcestershire
sauce to taste, and a dash of
hot pepper sauce: heat.
RUTH CAMPBELL BIGELOW
This FineTea Named Itself
Hie big swing these days is to United States had to be served
very special tea with orangul "nameless" to a large social
and spice. You sip and discover gathering. But imagine! the
constant comment u created ac
tually suggested its name.
SPRINGTIME NOTE
For a springtime touch to
company dinner, serve a first
course of asparagus soup topped
with crisp almonds. Stir a spoon-
tui ot bneny wine Into soup
wlnle heating. Garnish each serv
ing with dainty almond slivers
and a thin lemon slice.
since too much heat may destroy
that wonderfully delicate fruit fla
vor.
So buy several glossy green.
shapely avocados. Use Uiem in
table arrangements, if you wish,
until they yield to gentle pres
sure when held in Uie palms of
your hands. Tlien they're ready,
deliciously ready, to eat.
The distinctive avocado flavor.
incidentally, is due to valuable
fniit oils which, in turn, contain
unsaturated fatty acids, good news
for those concerned about choles
trol. ;
CRAB ACAPULCO
V clip butter or margarine ;
V4 cup silted all-purpose flour j
1 2-3 cups milk 1
"A teaspoon salt
1 teaspoon Worcester-
. shire sauce
Generous dash cayenne
pepper
2 tablespoons fresh lime or
lemon juice I
3 tablespoons Sherry wine
1-3 cup grated sharp American
cheese
I 2 cups cooked crab meat
4 avocados
Salt
Toasted coconut or toasted
sesame seeds
Melt butter and blend in flour.
Gradually blend in milk and cook
and stir until smooth and thick
ened. Blend in salt, Worcester
shire sauce, cayenne, lime Juice,
Sherry and cheese. Add crab
meat and cook just until heated.
Cut avocados in halves and re
move seeds and skins. Place in
shallow baking dish, sprinkle with
salt, and heap with crab mixture.
Bake in slow oven (300 degrees)
15 minutes, just until warm. To
not bake longer.
Makes eight servings.
lb.
75c kfcM
49
Oregon Food
Stores
All 3 Lootlont
Ivtrttt t Jtnnlngt
Qolditia :
JJ WHEEL
CHAIRS
lUntelt end Salts
f FROM
1 "nuooio 4
Auttiriid Ivtrttt A Jtnnlngs Dtoltt
Rentals and Sales
In The Village Court
9th t Main ' Ph. TU 1-3475
out of your kitchen
Made with chocolate caramel
and readv to - eat cereal, these
late dDated cereal.
After the bunnies have done
their decorative best on your
bunnies have distinctive personal-Easter table, detach the ears;
ities all due to the angle of then slice the heafls and bodies
their ears! , with a sharp knife and you'll have
Jelly beans and gum drops
make pretty rabbit features, but
we found that in a pinch light
colored raisins could be used.
The teen-ager around the house
or Mamma will do best at fash
ioning these holiday favors be
cause they're a little too big for
some delightful tasting Candy to
pass around.
CHOCOLATE EASTER
BUNNIES
6 cups puffed rice
1 cup sugar
l2 cup cocoa
i teaspoon salt
these ingredients have been skill
fully blended for a bright new
taste in tea. the recipe for which
actually dates back several cen
turies. But onlv for the past 10
vcars has it been "pre-packaged"
by a well known manufacturer.
Here's the story on the tea that
literally named itself.
The lady responsible for its
subtle blend was a "tea-taster"
at heart. She felt something was
missing from tea . . something
which if discovered would make
tea an even more popular bever
jage. Kuth camprjeu uigeiow re
called lliai in Uftliy uncm-uu
days, the special treat in the tea
cup was a slice oi orange ami
carefully selected spices. These
were added after the tea was
brewed, hut fortunately in those
j cup water
1 cup light corn syrup
1 tablespoon butter or mar
garine , Jelly beans and gumdrops,
or light-colored raisins
Heat puffed rice in large shal
low pan in mouerme ue- at ,)and
greet) oven for 10 minutes Pour, such How.
iuvu w ,. .r Fiii'plnw wanted a
getlier sugar, cocoa, salt, water
and corn syrup in a saucepan.
Cook over low heat, stirring often
umil a lew uiups in tuiu yvuici i , ,,r,..K.,rt,I jn '
ever.
convenience package for the mod
ern homemaker. with the deli
cious orange and spice flavors al-
CAKE PUDDING
TUNA SUEY
Yi cup butter
1 cup sliced fresh mushrooms
(about (. pound) or
i cup canned sliced mush
rooms 'A cup sliced onion i
S tablespoons flour
2'i cups milk I
2 tablespoons soy sauce
1 6'4-or 7-ounce can (1 cup)
tuna, drained and flaked
1 1-pound 4-ounce can (2V4
cups) mixed Chinese vege
tables, well drained
'4 cup julienne strips green
pepper
1 cup chopped celery
V cup sliced ripe olives
Dash salt
Dash pepper
Chow mein noodles or
Steamed rice or
Buttered least cups
Melt butter in skillet, add mush
rooms and onion. Cook until on
ion is transparent. Blend in flour.
Add milk, stirring constantly
A delicious
upside-down eakeiaside. With same beaters cream h d , rabbits, form 5 large, arml; "frjends
. mivfVo haliM .1 hullpr n Lirup mixer how arid. .. . ... . . J1'' n lemis
pudding. As the mix Aire bakes a butter in large mixer bowl, add,has 'or bodies
delicate lemon custard forms on
the bottom and a tender sponge
like cake on the top. Lemon cake
pudding has a springlike appear
beet sugar gradually, whip until
fluffy. Beat in egg yolks.
flour, lemon juice, lemon rind and
Isnlt. Blend in milk. Carefully fold
ance as well as uavor wnen in Beaten egg wnites. four mio
served in f.lass sherbets with ai9 x 5-inch loaf pan. Set in pan of
dolloD of whipped cream and hot water, bake in 325 degree
topped with a maraschino cherry, oven 40 minutes. Increase heat to!j
Baking time given is lor the mu degrees, cane iu minutes iong-
size pan recommended. When us- er. Serve warm or chilled. Serves
ino n nan wil l more surtace ar?a.it'o
the result will not be the same
t I I.'-- I pnrlxnrl
unif-vs """ " " EASY BUT ELEGANT
..Antrtinit olv
H i Core and dice one apple and
CAKE PUDDING lone pear; peel and slice one ba-
4 eggs, separated nana: 1085 t08e'ner with liul;
3 tablespoons softened butter emn Ju' " ?ne P PlUed
1 cup beet sugar 'rh . California dates Serve
3 tablespoons all-purpose i' on crop salad greens
pour , topped with a sprinkling of
'4 teaSloon salt crunchy. toasted slivered almonds.
1-3 cup lemon juice lpfs yoi-.naise mixed with a
2 teasnoons grated lemon lllt,le grated lemon rind.
rind
lorm a nrm oau vn degrees on. . . , - . . k,..h.
b candy thermometer) Remove! bjl o
from heat and stir in butter. brewjng c!t
Gradually pour cooked syrup i:15tini! instine .nonin and acain.
over puffed rice, stirring until all in hPr search for the perfcctiCook until sauce is smooth and
'kernels are coated. Greaselhlend Oi served the lea to her thickened. Add soy sauce, tuna,
Chinese vegetables, green pepper,
celery and olives; season with salt
and pepper. Heat to serving tern
even idle Dass-
and 5 smaller ersuv then asked for a nenic
nnps for heads: nrpss together, i. :.... .t.:.. .,A. .r,1
c; ... ' r- o iii t tC ill. a llllu.-U(il iin ttti, mm
Olir IH!IC Innn-norwl nioonc fnr orc .l : . .I:J wolnra Kill lln nnl .nulr CnrtA
"'"r1-" p.vw .v. as ,np pxiieriiiiL'nis trew. su um.ioiu"., ""
To decorate, use jelly beans
for eyes and buttons, and gum
the list of namc3.
However, on the great day of
I at once over heated noodles,
drops for mouth; or dceorate withjthe unveiling, the tea which has
light-colored raisins. 'since become famous all over the
steamed rice or
toast cups.
Six servings.
in hot buttered
1 cup milk
In small mixer bowl beat egg
whites until stiff-peaks form, set
MORE S'MORES. PLEASE
RICE PEAR MELBA
Here's a dessert that children
especially like Rice Pear Mel
ba. Combine 2 cups cooked rice.
1-3 cup sugar, ' teaspoon each
of nutmeg and cinnamon: fold
in 1 cup heavy cream, whipped
S'morcs are an all-time hit with
kids and adults. Add crunch and
flavor by picssing lightly-toasted j Mound in sherbet dishes, top each
marshmallons in chopped or rea-jwith a drained canned pear half,
dy-diced almonds before sandwich-! cut side down. Pour melted red
ing between chocolate bars end! currant jelly over the pears. Chill
graham crackers. '.Makes 6 to 7 servings.
"' '" ' 11 Mi ' ' ' 1 '' iiiii lihiiM mii iiiii ' timmmtmrntM
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