i ' A
ly RUTH KING
Budget-Minded Meais
Include Ground Beef
milk
HERALD AND NEWS. Klamath Falls, Ore
Thursday, November J. 1961
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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
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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.
FLAV-R-PAC
FROZEN
Zucchini Squash
10-oz. 19
QcUdsh'A
FINE FOODS
"D.llv.tv Service"
1420 Eiplonod. TU 2-2511
KSWjALl,
MORE PROIIHT
PER mm , Q
WITH
CHAMPIONSHIP
FLAVOR
in PUMPKIN PIE
n tisj "grandmotiief's secret"
tor itraordmary pumpkin pie.
'Id '.i lj;poon Crescent Maple
m to the filling tor 1 10 inch re.
The llavw majic depends on Cres
cent's secret formula 'or ihij imi-tat-nn
maple flavorine
RESCENT
Sect Vt'ehftt $ct MM
Ml m j I X . I
WISE U - I
PETS 110RE FiflUfill
AND THRIVE ON ITS II H M fi 9fclZ?
WHOLESOME GOODNESS ij'lpU
Here's your chance to stock up on Vets' "Nutri- 111 rggtfj J)l
tion-Rich" Dog Food, and save U on each can Af Ybup 1
. . . 8a ve lc when you Duy a dozen cans: """" "
rrorn Tour
M.do-Land
Route Man
nrtil'T nCI V . Rrahthw bargain
j UUIl I ULLHl offer while supplies last!
Fresh Cottage Cheese
Penny for penny, cottage cheese surpafa
almost every other food for energy-giving
proteins . . . with fewer calories! 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-'