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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 9, 1961)
i ' A ly RUTH KING Budget-Minded Meais Include Ground Beef milk HERALD AND NEWS. Klamath Falls, Ore Thursday, November J. 1961 j'liiniM wii (Mm pu in h Him iim li ,' owa j r t l mm i l 1 (j . ;fevx i : 1 It takes a variety of foods to supply the nutrients needed daily to promote good health and build resistance to disease. Almost ev ery food contains a number of nu trients, but no one food contains all the nutrients in the amounts the body needs. As an easy-to-remember check list, nutritionists of the US De partment of Agriculture have clas sified foods into four ciouds. PAGE 1-B j These are broadly labeled t h ejsins to thicken, about two to three meat group, the vegetable - fruit minu.es. sumiig consianuy. Mir group, the milk group and the in evaporated milk and bring to a bread-cereal group. By including oo'1- C slowly, stirring con certain amounts of foods from tantly. 10 minutes. Cover pan with cup water cup corn meal 1 tall can evaporated 1 1 2-3 cups Moll fat in a large saucepan Add onion and cook over low heat until tender. Add ground beef breaking up with a fork. Cook un til beef is well browned. Add salt and chili powder, then tomatoes, water and corn meal, stirring to mix well. Cook until mixture bc- w hi PLAYTIME PREPARATION Leaders for Home Economics Extension Units in Klam ath County have been trained by Mrs. Frances Hall, county extension agent, working with Mrs. Ruth G. Dyer, county extension aqent, in "Recreation for the Individual Fam ily." Meetings were at the county fairgrounds. Left to right are Mrs. Clinton Meyer, Mrs. Ted Buckingham, both of the Keno Unit and Mrs. Hall. Family Fun Ideas Given Homemakers By RUTH G. DYER .' County Extension Agent Home EconemicK "Recreation for the Individual Family," will be the lesson given in Home Economics Extension Unit meetings during the month of November. Leaders were trained Oct. 24. 25, and 26 by Mrs. Frances Hall, county exten sion agent working with Mrs. Dyer. Homemakers requested this les son at program planning meetings held last winter. The value of homemade recreation in the devel opment of old-fashioned "togeth erness" in the family will be dis cussed. Homemakers will learn some' simple games and puzzles ( y & GOOD PROSPECT Desserts may come and desserts may go but "Almond Pie Bel Air" should go on forever! With a ground almond crust topped with a chilled, creamy gelatin-chocolate filling and garnished with crunchy al monds and cholocate bits, it's a conversation creation. Extra, Extra Specia Dessert With Flair which their families can play to gether. Families will be encour aged to take time for home play and lamily fun together. Anyone interested in receiving this lesson may attend any one of the meetings being held in No vember. Information about them may be secured from the unit or from the home demon stration agent's office located on the second floor of the Post Of fice Building. Or, information may be received by phoning TU 4-8151. This lesson will be espe cially appropriate prior to the holiday season. Leaders who were trained and the unit they' represent are as follows: Mrs. William Kunz and Mrs. Merle Jackson, Altamont; Mrs. Thomas Thomson and Mrs. Fred Morris. Bly: Mrs. Lloyd HanRins and Mrs. P. Willis, Bonanza: Mrs James Tetrick and Mrs. Donna VanMeter, Buena Vista: Mrs. Rob ert Doak, Chiloquin; Mrs. Gilbert Ballantyne and Mrs. Gary Nich ols, Conger-Fairview; Mrs. Earl Burger and Mrs. 0 r e n Bow man, Crcscent-Gilchrist: Mrs. Les lie Yates and Mrs. R. Clark, Cres cent Nileouts. Mrs. Tony Polsak and Mrs. Elmo Anderson, Fairhaven: Mrs. S. Hamsberger and Mrs. Robert Murphy, Henley; Mrs. Clinton Mever and Mrs. Henry Bucking ham, Keno: Mrs. V. H. Barleen, Klamath Falls; Mrs. G. H. Rob oris and Mrs. M. Spillane, Lan- gell Valley; Mrs. Marvin Barrett and Mrs. Ray Billings, Lindlcy Heights; Mrs. Jim Bunnell, Malin; Mrs. Jack Liskey, Merrill. these groups in the daily diet, the body needs for protein, min ! erals. vitamins, carbohydrate and fat will be met. Chief sources of protein are foods in the meat group, which includes not only meats of all types, but fish, poultry and eggs. Vegetable sources, such as dry beans and peas, lentils, peanu's and peanut butter, though not complete in protein value may well be used occasionally as alternates. In order to meet the body needs for protein it is recommended that two or more servings of foods from this group be eaten daily. To bring this about on a limited food budget takes some planning. This is where ground beef comes to the fore. Being all meat with nothing to waste and being budget-minded, this is a meat to include lrequently in meal plans. Here are two sugges tions for using ground beef one a good dish for supper and one for dinner. Prepared with evaporated milk they supply at the same time part of the needed daily quota of milk and thriftily, too. CHILI MUSH 2 tablespoons fat I medium onion, chopped 1 pound ground beef I'a teaspoons salt 2 teaspoons chili powder 1 can (No. 21 tomatoes When the occasion demands an eaordinary dessert, "Almond Pie Bel Air" fulfills the specifica tions to the manner b ;rn. This is regal dining, from its flaky al mond crust right up to its chocolate-almond garnish. The gelatin chocolate filling is chilled until V teaspoon salt Soften gelatin in 'j cud cold milk. Heat remaining milk with 1 square chocolate, to boiling, stir ring occasionally. Dissolve gelatin in hot milk mixture. Stir in su gar, salt, rum and almond ex tracts. Chill until mixture thick a lid. turn heat as low as possible and cook 30 minutes longer, stir ring every 10 minutes. Serve hot. Makes six to eight servings. MEAT BALLS AND TOMATO RICE 1 pound ground beef cup corn meal 1 medium onion, chopped 1 teaspoon salt Dash of pepper 2-3 cup evaporated milk 2 tablespoons flour ' cup shortening ' cup chopped green pepper I teaspoon salt 1 teaspoon chili powder, if desired 2 cans iXo. 2i tomato juice 4'j cups i I cup uncooked rice Mix together thoroughly the meat, corn meal, half of the chopped onion, one teaspoon salt, pepper and evaporated milk. Shape mixture into 12 balls. Roll each ball in the flour to coal. Melt shortening in large frying pan over medium heat. Add meat balls and brown on all sides. Push bajls to sides of pan. Add the re maining onion and green pepper and cook until tender. Add the re maining teaspoon salt and chili powder. Pour tomato juice over balls and bring to a boil over high heat. Add rice and stir to moisjen. Cover pan, reduce heat as low as possible, and cook 40 minutes, or until rice is tender. Makes six servings. OLDTIME CAKE STILL PLEASES thick, then beaten to a light and ens and mounds on a spoon. Beat fluffy texture before whipped cream is folded into the delightful mixture. Ground almonds in the unusual golden crust sets off the pie to perfection. Serve this des sert chilled and discover a new flavor thrill. ALMOND PIE BEL AIR I envelope plain gelatin 1") cups milk 1 1 1 oz. ) square unsweetened chocolate cup sugar 'j teaspoon salt "i teaspoon mm extract "i teaspoon almond extract 'i pint whipping cream until light and fluffy. Whip cream! until stiff. Fold cream into gela tin mixture. Turn into Almond Crust. Shave remaining 4 square chocolate. Garnish pie w ith choco late and halved toasted almonds. Chill until firm before serving Almond Crust Grind almomls Uiing fine blade of food chopper. Blend with all remaining ingredi ents. Pack lightly into 9-inch pic pan. Bake in a moderate oven '330 degrees' 10 to 15 minutes until golden. Cool belore filling. Makes 1 "it-inchi pie (8 to 10 .-ervinss '. RAISIN BONBONS Taste surprising California rai sins, peanut butter and honey blend into a quick and easy treat for the younger set. Rinse 1 cup raisins in hot water and drain on paper towel. Put through food chopper using coarse blade. Blend in 2 tablespoons peanut butter and 1 tablespoon honey. Form into small balls and roll in chopped nuts. Makes about 12 (1-inch) balls. BANANAS SUPPLY NUTRITION If you have a child who needs an "appetite booster," try supple menting his diet with bananas. They are a real convenience food and so easy to serve in a number of wavs. They're a wonderful ad dition to the undernourished child's diet, as well as the child with a healthy appetite. Children can cat bananas out-of-hand or for even more nutrition, prepare a milk shake by simply mashing a fully ripe banana and shaking with a cold glass of milk. For variation. as well as extra color and taste. try a spoonful of chocolate or strawberry flavored syrup. Tucked away in many memo ries Willi nostalgic delight arc certain foods first tasted in child hood. Southern recollections of Ambro sia introduced to us that simple1 but delectable combination of sliced oranges sprinkled with su gar and heaped with snowy coco nut, freshly grated. ' Our maternal grandmother used her cutglass punch bowl for serv ing, ladeling portions into match ing small dishes. Perhaps you remember youri grandmother stirring her Tutti Frutti in a cylinder-shaped crock, mixing gently the divine concoc tion of fresh fruit and brandy . . . or perhaps when apple connois seurs talk of russets, some of you pine, remembering a golden, sun lit afternoon in the orchard be hind the red barn with "Blossom Crick" murmuring nearby ... no apple ever was sweeter, crispcr. jucicr or more filled with flavor than that small, rough-skinned fruit picked for you and dropped into the apron of your pinafore by a doting grandfather. Recently we dug out a file of old-fashioned cakes, and found the Marguerite Cake, sometimes called "Swoon Cake" in Virginia because it was such a rich com bination of penuche flavor and plump raisins. The same recipe has popped up a few times in the years since, even in Canada, but never has the same combination of ingredients been duplicated Here is Marguerite Cake, fit for queen: MARGUERITE CAKE F cups sifted cake flour 1 teaspoon baking soda ' j cup butter (or today's mar garine) 1 cup firmly-packed light brown sugar 3 tablespoons dart molasses then from an oaken bar rel in the root cellar) "4 cup buttermilk 3 large egg whiles (save yolks for filling I Raisin filling Confectioner's sugar Grease and lime with waxed pa per two 8-inch round layer cake rfrr --""vm- r.-rr A i nr 'i 3 I- , iff:. 4-v ; i.;,p-rvt'!' .,..s,vj' . t rC.J.lV:,ft.Z.''.V ii i h'fyKmiimmmmmmmmmmW'tr'trtrmrm ' 'i iMH iwrnr'nm iiit'T ""' SOMETHIN& NEW A new scientific process, that develops the natural tenderness of beef as the beef ani mal grows, is making possible completely new tender meat cuts to the buyer. The use of a natural food enzyme, papain, is used in the process by a nationally known pack ing company. As a result new types of meat cuts are ap pealing in markets in most of the 50 states. Many more cuts of meat will be choice with little waste and cuts of meat once ground into hamburger will now appear on tha Almond Crust , . square unsweetened ( J -f 1. Min tnacliwt halvoH hlanrhpd ' ' almonds ALMOND CRUST 1 cup blanched almonds ' cup soft butler or marga rine 'i cup brown sucar. packed 4 teaspoon almond extract MOOSE Crab Feed Sat., Nov. 11 x ( old is something new. Many of the old-time classics are real dis coveries to modern generations who have never before experi enced the d e I i g h t s that made Grandmother's table famous. One such treat, are genuine dill pickles, today available from thel northwest's leading pickle packer Fermented slowly to develop maximum flavor, genuine dills are canned in their own natural pickling brine, further enltancing their flavor. They are made in pans: grease paper. Sift together 'both regular style and in garlic- Something Old Is News Today This is the age when somethinglmin C and body-building miner- the flour and soda. Cream butter and sugar and stir in molasses. Beat in until just smooth each time, the flour in four additions, alternately with the buttermilk. Beat egg whites to stiff peaks and fold. In. Turn into, prepared' pans and bake in moderate oven (350. degrees) for 25 to 30 min utes, until cake tester or tooth pick comes clean. Cool in pans on wire racks for 10 minutes; turn out on racks, remove paper and turn layers right side up. When cold put layers together with rai sin filling. Sift confectioner's su gar over top. NOTE: No salt is included in this recipe. RAISIN FILLING 3 egg yolks (reserved from cake) 'a cup milk H cup firmly packed light brown sugar 1 cup raisins (rinsed in hot water and drained) 1 tablespoon butter (or mar-l garinc) 1 tablespoon vanilla (not tea-' spoon) In a heavy saucepan beat egg yolk slightly: add milk, beat to combine. Add sugar, raisins and butter. Cook and stir constantly over medium-low heat until vis ibly thickened; mixture should look like thin white sauce. dinner table as tender as prime cuts once did. Here is t lean but tender Manhattan Oven Roast. Cooked in a low sided pan or on the turninq spit, tha roast slices well for serving on the dinner plate. Hot or cold it makes deli- . cious sandwiches. This roast, weighing up to AVi pounds will be medium done in about 2 'A hours. The same piece of beef cut into thick slices becomes Manhattan Broil Steaks, well done in 20 minutes under the broiler. flavored kosher style, Like otlvr things of the "good old days" canned genuine dill pickles are considerably less ex pensive than those packed in glass, the cans making a less expensive1 packing and handling operation. Something else worth knowing is that pickles are low. low, low in calories and Inaded with Vita-j MINIATURE RAISIN PANCAKES For a quick yet different touch to your breakfasts, in-between snacks or even tcatime goodies, try miniature raisin pancakes. Add I cup raisins to your favorite pan cake mix and drop by tablespoons full onto a hot griddle. Bake on both sides until golden brown. Top with butter and mixture of cin namon and powdered sugar if de sired. RAISIN RUM FROSTING Place 2 tablespoons cream, 3 tablespoons dark rum and 'i cup seedless raisins into container of electric blender. Cover and blend on high speed for 30 sec onds. Add 2 cups powdered su gar and 'i cup soft butter and blend until frosting is smooth. Makes enough to cover tops and sides of two 8 or 9-inch layers. als. The best part, though Is the de licious flavor canned genuine dills add to menus. And if you haven't discovered the excitement that cooking with pickles creates, we hope you'll try these soon. DILI.Y COLE SLAW 4 cups shredded crisp cab- hagc cup coarsely chopped dill pickles 'j cup chopped green onion, desired i Clip mayonnaise 2 tablespoons dill pickle juice Salt and pepper to taste Combine cabbage, pickles and green onion. Just before serving, toss with mayonnaise blended with dill pickle uice. Season to taste and serve promptly. Serves 4 to 6, DILLY BURGERS ... 1 pound ground beef i cup coarsely chopped dill, pickles (kosher style, pre ferred) 't cup minced onion 'a cup grated cheddar cheese Shape ground beef into 8 thin patties. Combine remaining ingre dients. Divide pickle mixture for 4 patties and place in centers of each. Top with remaining 4 pat- tics, heal edges well. Broil 3 to 4 minutes on each side. Serves 4. DILLY DIETERS DIP 2 cups uncrcamed cottage checje 'i cup chopped dill pickle 'i cup minced stuffed olives 1 teaspoon horseradish t teaspoon Worcestershire sauce Blend well. Serve with crisp car rot sticks, celery sticks, tomato wedges or low - calorie wafers. Makes about 2 cups. NON-FAT DRY MILK VERY NUTRITIOUS BIG NEWS FOR ALL DOG OWNERS! Speca Offer VETS' DOG FOOD try MAPLEir By FRANCES C. HALL County Extension Agent Home Economies Nonfat dry nfilk is a food In abundant supply and being distrib uted to needy families through the USDA's Food Distribution Program. Klamath County is par ticipating in this program. Nonfat dry milk is a wholesome dairy product made from fresh milk. Only the water and cream are removed. It has calcium ana other minerals. B vitamins, na tural sugar and high quality pro tein that make liquid skim milk such a valuable food. Dry milk mixes quickly with wa ter to make uum sKim mux. faim ply measure the dry milk into a bowl. Add water tf make a paste. Beat out any lumps. Add the rest of the water and stir until well mixed. This makes a good drink or liquid milk for cooking pur poses. , Dry milk may be added directly to other dry tngredienla in mak ing puddings, breads, or cakes. Water is used for the liquid, thus making it unnecessary to reliqul fy the milk. Dry milk may be added to rcci- , pes where fresh milk is used if you wish to enrich your cooking. , Some ways to use dry milk hi lyour everyday cooking follow: For biscuits, muffins cakes, use 4 tablespoons dry milk and 1 cup of water for every cup of milk called for in the recipe. Meat loaf and hamburgers, use V to 'i cup per pound of meat. Mashed potatoes, mash cooked potatoes, then add v cup of dry milk for each cup of potatoes. Use cither the water potatoes were cooked in or fresh milk to give right consistency. 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Serv ing for serving, Meadow Gold Cottage Cheese is tops for flavor becat)se it's made with fresh, fresh cream. Taste the difference today. Buy the two pound package. Get your proteins and save your pennies the deliciousjMeMoW-GoIi-'
