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HERALD AM) NEWS, Klamath Falls, Ore.
ThursAuT, January 3, 19fi3
Pearadise
Salad Platter
Ever sn easy and always pleas
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LUNCHEON PLUS Serv. a friendly cup of steaming
coffee with this handsome platter salad, plus cheese
luncheon rolls and your reputation as a gourmet cook
will travel afar. Pearadise Salad is easy to make using
canned pears.
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"PLUM" PRETTY Using up left over ham is no problem when cooks can make as
handsome a dish as ham loaf from the bits that accumulate as the ham is served.
Trim every bit of meat from abound the bone when ham is boiled or baked to use in
these recipes
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UNIQUE FLAVOR Sour Cream Chive buns are made from another no knd iec!pe
that should meet favor with young brides, middle aqed matrons and qrandmothars, thuy
are so easy to make. The addition of chives or dill seed will add flavor that will sur.
prio the best of cooks.
Make Most
Of Holiday Ham
So handsome is this ham loaf
that the guests uill never guess
you made it from leftover ham!
What lifts it up to real party fare
is the tomato sauce combined uith
mayonnaise right in the recipe it
self for a very unusual blend of
flavors.
Next time vou have a luncheon
and want to serve specially attrac
live individual alads, try these
Ham W Aspic tarts. I se left
over ham for garniish and make
the spicy aspic from convenient
canned tomato sauce, perfect fla
vor contrast for the green pep
per and cottage cheese. Add dain
ty sandwiches, a dessert, and cof
fee for a luncheon guaranteed to
delight our Iricnds!
JI I.I.IKI) HAM LOAF
IH In 10 wrvingst
2 envelopes unflavorrd ge-'a
line
W cup cold v-ittcr
2 'fl ounce1 cans tomato
sauce
2 tablespoons lemon juice
' teaspoon paprika
3 and h cups ground cooked
ham
1 cup mayonnaise
I green popper, chopped
1 cup minced celery
Soften gelatine in waier. Heat
tomato sauce to boiling. Tour over
gelatine, stirring until dissolved
Add lemon juice and paprika. Chill
until umMslrncy of unbeaten eg:
while. Add ham, mavonnai.se and
green pepper. Pour into 2 quart
loaf pan or mold chill until tirm
(arnish with sliced, haid-coikcd
cgs and ripe olies.
HAM V ASPIC TARTS
i Makes A servings
1 paikage tinflavnreri gelatine
1 and 't cups water
1 bouillon cube
2 tablespoons sugar
1 "R-ounret can tomato same
2 tablespoons lemon juice
I clove garlic pressed
fi baked tart shell.
1 green peppr, sliced in
rings
1 cup cottage cheese
'2 teaspoon seasoned pepper
'or coarsely ground pep
per 4 thick slice boded Iwm. cut
m julienne strips
Soften gelatine in ' cup water
in a Imul Slowly a'd 1 cup boil
nig water, bullion rube and su
gar; stir until dis-oUed Pour on
tomato sauce, add nct four in
giedient. and stir well, rhi!!
until lliukencd. Sponn aspic into
tart s!kI1s and set in the refriger
ator until dim At srrving time
place a green pepjHY nng on
a.pic, Kill ring with seasoned cot
tage cheese liarnisb with julienne
h.im .strips Senc on a lettuce bed
ing a salad treat with Canned
Bartlelt Pear Halves in the lead
ing role. Couple delectable
Canned Pear Halves with crisp
apple strips, tangy pineapple
spears and avocado wedges. Su
gar-frosted grapes and canned
sweet Bing cherries round out
nur sparkling Pearadise Salad
Platter. Zippy sour cream is
sprinkled with brown sugar to
top one and all. A luncheon or
buffet table will be completed in
style when refreshing Pearadise
Salad Platter is part of the array
Adding the final fillip to a gour
met's delight are Cheesy Lunch
!eon Rolls. Slices of sharp ched
dar cheese are inserted between
layers of fantan type rolls. As
they bake, a luscious cheesy lay
er melts into the rolls. Guests
will ask for more, so have plenty
to pass a second time.
Serve a friendly cup of steam
ing coffee and your lovely lunch
eon created around Pearadise
Salad Platter is complete.
PEARADISE SALAD PLATTER
1 can II lb., 14 oz.l Barlctt
Pear Halves
4 canned pineapple spears
8 apple slices
1 avocado
Canned dark sweet cher
rics
Sugared grapes .
'i pint sour cream
3 tablespoons brown su;,ar
Crisp salad greens
Drain canned pear halves. Ar
range pear halves, pineapple
spears, apple slices and avocado
wedges in circular pattern on
salad greens. Add cherries and
frosted grapes for garnish. Short
ly before serving, sprinkle sour
cream with brown sugar. Serve
as dressing for salad. Makes 4
servings.
CID7.ESE LUNCHEON ROLLS
I'se favorite recipe for lantan
rolls or purchase refrigerated
butter-flake rolls. Slice sharp
checldar cheese into about one
inch square pieces. Insert cheese
in two or three places in lop ol
panned rolls. Bake at 375 degrees
for 12-16 minutes.
Yeast Buns
Delicious
With the revival of home bread
baking sweeping America, new
recipes thai sound like many
grandmother used to cherish arc
adding interest to the culinary
art. Warm breads and rolls, fra
grant from the oven add much to
anv meal.
SOIR CRKAM
AND CHIVE BINS
(Makrx I dozen)
cup sour cream
2 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine
' cup warm water
1 package or cake yeast, at
live dry or compressed
24 cups unsifted flour
1 ecu
I1 tablesxxns (hopped chives
or fresh dill seeds
Mix sour cream, sug.tr. halt
and margarine together. Bring'
to a boil; cool to lukewarm. Mcas
use w,nm water into large warm
bowl. Sprinkle or crumble in
yeast; stir until dissolved. Stir in
sour cream mixture and one cup
Hour. Beat until smooth. Add re
maining flour, egg, and chives or
dill seeds; beat until smooth
t"oer; let rise in wami place
lice from drft. until doubled in
bulk, about .lit minutes
Stir down batter. Spoon into
greased mutt in cup, filling about
half full. Let rise in warm place,
free from dratt. until doubled in
bulk, about 2'-.T minutes
Bake in hot oe 4 decrees
F 1 about l.'i-Jo minutes or until
done Sene w.itm
Try
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STAMPH
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IBptOAD'SSJ
V. ORCsTN 'A
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TV DINNERS
Chef's Frozen
1 l-oi. Size
49
MEAT PIES
Chct'i Frozen
8-oz. Size
FRENCH FRIES
25c
Sno-Peak Frozen
1 'j-lb. Poly Bog
2
' FLAV-R-PAC
rPEAS, CUT CORN,
'MCUT GREEN BEANS,
MiPEAS & CARROTS
IValb. f
Poly
Ran? . I
wl
Gorton's 14-oi. Pkg.
Fish Sticks
Booth Brsodtd lb. pkg.
Shrimp...
59c
99'
CRISPI FRUIT P
8plnch $00
ml
I1RF.EN 'i
LEMONADE GRAPE JUICE ORANGE JUICE
M.C.P. 12-ox. Tim FLAV-R-PAC 12-ox. rim PURE SUN Frozen 6-ox. tini
g o $jOO for $00 jQc eoch
Factors In Food
v..
lirpl. of .Agrlajlhirf .linm pirnish Slue unpai rl rrarv
1'RKSII I'KAKS I' losMiisc ami rcmnvn the core
Juiev (rosh pears provide an Plflf rmt in a huttrrnl ta-w
role, .sprinkle with a nuture ot
M.c.ir. nnnjnion nni lemon juue
B.tke a!nni;uie the liam until
rM-wiallv ilelichtful winter eat
itn plfHsnre and the delicious fruit
i;is boon desiRnated hy the I'mted
Males IVpartnienl of Asricultvire
s one of the Plentiful Foods for
Jiinuaiy.
Western consumers are fortunate
bei-ause v inter pear production is
c or.cenlrated in the three Pacific
C'oat states and supplies are es
jovially ahundant in this area.
Be sure to have plenty of this
ahiindanl fruit at home, washed
and chilled, ready for appetite
satisfaction anytime- Also take ad
vantage of the mealtime potential
of baked pejira. Heatins fresh
prars hinhliijhts their natural mel
low. SAeet goodness.
Pear Kings era a tasty baked
lender, ahout ;n nimutes
Minted IVar l'imxite rcfre.-lies
mid-mlor menus '1'mt a lemon-orani;e-Mi(;ar
syniu preen with
food colonns AilH unpaied, quar
tered pears and hake ai .v rle
grees V. until trmler. atntit W
minutes. Kcjnoe pcais. .Vason
syrup with a subtle accent of
oil of peppermint, 'id Sxin
som. over each txirlion of hot
pea s. viarniMi with sreen mara
schino cherries
I .
Linn am on
1
A rotary beater often does won
dera in removing lumps from a
sauce !
I
toore flavors
f.-.-it. W ? 9 t' t't
cp i P s,' I s i 'rr
CRESCENT
Taste it
toasted!
Great way to
s!a1 the day!
The ligM brown bread with
natural who!e gra n goednessl
fKED BY
mm
Bakers of HOLSUM
Your local bakary
11 jf Cut Corn O Peas & CarrotsS
w'j Peas O Leaf Spinach
WA ite $11 oo ))
T7j FLAV-R-PAC sJpER MARKET pR0ZE;
SSES strawberries
ml K
Pggfj BR0CC0LI SPEARS TTNv
.T3r. BRUSSEL SPROUTS
iklf ( CAULIFLOWER ...(l, V A
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