HERALD AND NEWS, Klamath Falli, Off.
Tiursdav, January 3, 19S3
PACE I-B
A Different Blend
up from each with vinegar, oil
dill. Tabasco and salt. Blend well
tpt
Combine cooked beans, drained
pineapple, pickles, green pepper
and celery. Add dressing; mix
8 kfe
TV ifft tangy flavor of
canned pineapple chunks blends
with an exotic array of vegetables
and herbs to create this exciting
h cup wine vinegar
cup salad oil
l teaspoon dried dill
' teaspoon Tabasco sauce
' teaspoon garlic salt
1 small green pepper, cut in
strips
1 cup thinly sliced celery
1 large tomato, cut in small
wedges
Cook green beans as package
directs just until crisp-tender.
Drain and cool. Drain pineapple
gently unlil thoroughly combined.
Cover and chill several hours
Garnish with tomato wedges.
Serve cold. Makes about 10 serv
ings. new holiday salad. It's a San
Francisco original ... as zesty
and colorful as the city itself
Pineapple Vinaigrette. Nob Hill
1 19-ounce) package frozen
Italian green beans
1 (1-pound 4-ouncei can pine
apple chunks
1 (12-ounce) jar swee
mixed pickles
Many good cooks like to use a
combination of butter and a bland
oil when they orown chicken or
meat; the oil helps to slow down
the browning of the butter.
By RUTH KING
and pickles. Combine 1-3 cup syr
JpeclaitieS S)
lit $w
f t
J
vj J;
VERSATILE PINEAPPLE With the holidays ahead there will be lots of entertaining
around festive boards and new ideas for the menu are welcome. Here is one salad
that may be served with almost any meat course, Pineapple Vinaigrette, Nob Hill.
V 'v' - J
HIDDEN GOODNESS Flaky pie crust conceals the tender meat and vegetables in
this new version of the American stew. Lard, the standby of good cooks, is used for
crust.
Bonny Beef Braid A Fancy Favorite
Beef slew, a favorite winter'
meal, is hearty hut fancy in a
latticework selling of pie douah
made into a Bonny Beef Braid.
Serve with a tossed salad,
baked squash seasoned with cin
namon, blueberry miitdns, fruit
compote and coffee.
Homcmakers who know that the
proof of the pie is in the crust,
insist that there is nothing finer
than lard for producing extra
flaky pastry. When you select the
lard with hich shortening power
it is our assurance of meil in-the-mouth-tmdcrnes
in prize
winning pies and fancy meal
hraids The results will cue vou
personal pride and. give jnur
family gastronnmiral deliint. It s
odorless and tasteless and serves
all your hakinc and frying needs
Lard is easily kept on your cup
board shel(hecause it stays fresh
without refrigeration. The handy
markings on the carton do away
with messy measuring. Vou sim
ply slice off the amount reeded
The douch (or the Bonny Bee!
Braid is rolled out to a rectancle
measunne 20 by 14 inches. To
keen the douch of uniform thick
ness lift the rolling pin at the
edge of the rectancle wncn tne
lengthwise sides of the rectangle
ar lii into strips and the beef
stew spooned down the center, the
strips are hmugnl over tne oeei
slew in latticework fashion to
make a braid Because the beef
ttew has been cooked the braid
is placed in the oven just to
lichllv brown the crust.
BONNY BF.FK BRAID
Yield: rrvine
PASTRY
3 cups sifted four
l'i teaspoons salt
' cup lard
4 to 6 table.-poons water
FILLING
1 pound beef stew meal, cut
into "j-inch curies
2 tablespoons lard
1 teaspoon salt
, H teaspoon garlic powder
i teaspoon pepper
. ' teaspoon paprika
1 hay leaf
t cup sliced mushrooms
2 cups water
I eupj cubed pfrtalo
1 cup sliced carrots
2 lablespooons flour
i cup cold water
Melt two tablespoons laid in a
skillet Add stew meat and brown
well. Blend in sail, garlic pow
der, pepper, paprika, hay leaf,
mushrooms and water. Cover and
immer over low heat about two;
iiouis. Stir in potato and carrots
and cook until vegetables are len
der. Mix together flour and water.
Stir into stew and cook for about
five minules. Set aside while mak-
Hot Cheese
Sandwich
2 cups ''a pound' shredded
sharp American cheese
1 lablc.-poon butter
I egg. beaten
i leaspoon salt
leaspoon p;ipnka
'i teaspoon prepared m u s-tard
1 teaspion Worcestershire
sauce
R slices bacon
R hamburger buns
2 large lomaiocs
Butter
Blend cheese with butler, e:;
and seasonincs. Cut each sl.co. of
bacon in half crosswise and par
tially cook. Spread bottom half nfj
each bun with butter then cheese
mixture. Slice each tomato
eight slices and place two slices
on each sandwich. Top sandwich
w ith bacon and bake, open-face, in
moderate oven. 3.V) degrees, alxnit
five minutes. Butter and heat top
half of bun Remove from oven
and place on top of bun on sand'
wich. Makes eight sandwiches.
ing pastry.
To make pastry, sift flour with
salt into a bowl. Cut in lard, us
ing a pastry blender or fork, until
the mixture is the consistency of
corn meal and small peas. Sprin-j
kle cold water, a little at a time.
over different parts of Hour mix-;
ture. Toss together lightly with
a fork. Place dough on waxed
)aper. Knead three times, Press
gently with the paper into a ball.
Il stand at room temperature
for 15 to 20 minutes.
I'sing a floured pastry cloth
and rolling pin. roll dough into a
rectangle about 20 by 14 inches.
Place dough on a baking sheet
On each side of the rectangle.
lengthwise, make four-inch cuts
in the dough, about one inch
apart. Place beef filling down
center of dough on uncut por
tion, leaving an inch of dough
at each end. Beginning at one
end. fold an inch of dough up over
Ihe filling. Bring one strip of
dough from each side, criss
crossing strips in the center. Con
tinue crossing douch lattice fash
ion. At other end of braid, fold
one inch of dough up over fili
ng and tuck strips underneath
braid. Bake m a hot oven '425
deerecs F. ) about .10 minutes or
until crust is brown. Serve hot
SARDINE 'V CHOPPED E(.G
Generously spread buttered
loast (incers with finely chopped
hard conked ecc mixed with may
onnaise Arrange two whole sar
dines dove-tail fashion on each and
garnish with small sprig of
fresh parsley.
INSIST ON
GOLD BELL BRAND
KLAMATH POTATOES
t
Your Fortf GKr'l
mm
3 B
IG REASONS FOR SHOPPING HERE...
MELLORINE
Holidays have delayed deliveries . . . some items in this
ad will not be available until Friday. Prices good
through Monday.
Log Cabin Syrup
start the new
year right!
Do yourself a favor . . .
start shopping here!
Friendly, personal serv
ice, plenty of free park
ing, wide selection of
foods, plus the added
convenience of a com
plete variety store and a
post office make Buy
Low a real, one stop
shopping spot. Come in!
24
ox.
Bottle
FISHER'S ALL PURPOSE
CHEESE
2 Pound
Loaf
Dundee 46-oz. PINEAPPLE
JUICE
249'
YAMHILL - No. 2Vi
PEARS
2" s49c II
GARDEN - WHOLE
APRICOTS
3 B9
DUNDEE BIG No. 2Vi Cons
Fruit Cocktail
.JSFMhci-
Er.r.c
Grade "AA" Small 32
lt PPEAn -.- dog
Peaches J:W &
Corn s, 3 49' w18
DUNDEE 9fnr F Star 5&i
BIG 18-ot. BOTTLES Jm TOr rar
Green Beans 3i49c Catsup 39'f Nkl
Bacon a n,JfAf CarrobJls . , r0c
SCubeMeaRs Bananas sft8fl7tl----'--o An,
kundBeef -Llmmm 3M9c
kiwi" irjfiaatoes50i89: aFSlc
te ,35 Crapefrua jH9j BLEACH G'49
Assf. Colors Polyethylene JBsfti Km I II II II 11 Kii All-Purpose II fljw q 189
WASTE BASKETS Rc9 88c vo' 49 c IJ3 Ijy P a g L 5) s 11 j
Kellogg'. ICCI
8-oi. pkgs. I
MISSION'S BEST-BET
MACARONI
or
SPAGHETTI .
4
Pound
Package
39'
SUNNY JIM - JAM
Strawberry
BIG
40-ox.
Jar
Mayonnaise J .
49
DUNDEE FREESTONE
MOULIN ROUGE - SEAMLESS
NYLONS SHiE,8UALITY ,A
A.C. 10, 20, 30, 40 WEIGHT Gal
MOTOR OIL r"
PRES-0-LOGS 10
&t COM FLAKE
Kellogg't
8-oi. pkgs.
Reg. 22c