HERALD AND NEWS, Klamath Falls. Ore.
Thurday, February 7. ISM
PAGE 3-C
Vogue STAINLESS STEEL
'WATERLESS" COOKWARE
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A TREAT Pretty to the eye end good to taste ! this easy-to-make cherry parfait
,tauce served as topping for wedges of light angel rood cake. ,
CHERRY PARFAIT
Give your dessert making
bgnst and your family a treat with
a very special Cherry Parfait
i&auce to serve over wedges of
feathery light anpel food cake.
Flavorful canned sweet cherries
ad whipped sour cream are fold
ed into cooled cherry gelatin mix
ture. The sweet good juice drained
from the cherries is used for part
of the liquid in the gelatin, of
Bourse, along with the peppy ad
dition of grated orange peel.
Either plump juicy light canned
cherries, the Royal Annes, or deep
dark red Bings or Lamberts may
,he used in Cherry Parfait Sauce.
This inter-change of light and
dark sweet cherries is true in most
recipes using sweet canned cher
ries. Picked at the peak of the
season in the Pacific Northwest,
the excellent quality of this su
perior fruit is preserved by can
ning for year-round enjoyment.
You'll love the cheerful deep
pink and smooth delicate texture
of Cherry Parfait Sauce. It's
quick to make, too, since the gel
atin only needs to chill briefly
before folding in the sour cream
and cherries. The sauce can be
held at room temperature, until
serving time since you want it
to be thick but not set.
CHKRRV PARFAIT SAl'CE
1- can (1 lb.) light or dark
sweet cherries
m
1 package cherry - flavored
gelatin
1 cup sour cream
1 tamespoon grated orange
peel
Angel food cake wedges
Drain cherries, reserving syrup.
Add water to syrup to measure Vt
cups. Heat cherry syrup and wa
ter. Add gelatin and stir until dis
solved. Chill' briefly until cooled
but rot thickened. Fluff sour
cream with a fork or beat until
smooth. Stir into cold gelatin mix
ture along with grated orange
peel. Chill 15 minutes; fold
cherries. Chill 5 minutes, then hold
at room temperature until ready to
serve on angel food cake wedges.
Makes 8 to 10 servings.
PRINCESS SANDRA
Dairy
Sand
Princess
ra Tibeau
1 .
"Happy birthday, Oregon
was the greeting ol American
Dairy Princess Sandra Lee Ti
beau (Tee-bowl as she arrived at
Governor Mark Hatfield's office in
Salem to begin her official visit
to the state.
Princess Sandra presented Gov
ernor Hatlield with an ice cream
birthday cake" from the dairy in
dustry in commemoration of Ore
gon's lMth anniversary.
Princess Sandra practices what
she preaches evidenced by the
beauty and vitality she exudes,
To keep pace with the busy
chedule of public appearances
that she faces in every state.
Princess Sandra admits that she
couldn't do all the things she does
without a good well-balanced diet
which always Includes at least
three glasses of milk daily, not
to mention the other delicious dai
ry products.
While in Oregon for only four ac
tion-packed days. Princess Sandra
will speak at the Oregon Dairy
Industry's annual banquet in Cor-
vallis; attend the O.S.I). U. of
0. game; make numerous radio.
television and newspaper inter
views in Corvallis, Eugene, Mc
Minnvillo and Porlland: allcnd
and speak at "Dairy Day" at
the Portland Boat Show, and speak
at several other meetings while In
the state.
Miss Tibeau was selected from
31 slate finalists representing
some 30.000 initial entiants dur
ing the Sth annual princess con
test held in Chicago, 111.
Just turned 20. Princess Sandra
is 5 ft., 7 in. tall, weight 130
lbs., has light brown hair and
blue eyes. She has three younger
sisters, Deanna, 17. Chci i. 12. and
Toni, 11. Their parents. Mr. and
Mrs. Alex A. Tibeau, of Auburn.
Wash., operate a 292 acre farm
with 41 head of registered Hol-
sleins producing 450,0110 lbs. ol
milk per year.
During her reign. Princess San
dra will travel over 100,000 miles
visiting some 45 states a.v the
official spokesman for the dairy
farmer-members of the American
Dairy Association. By "speaking
up" for milk and milk products
on radio and television, address
ing food conventions, banquets and
meetings, working wilh newspa
pers to generate interest in dairy
foods and the dairy industry. In
addition to becoming a full-time
employe of the association the
Princess receives complete ward
robe and' a cash scholarship
award of $1,000.
Sandra was editor of her high
school paper, member of the honor
society every year and selected
for membership in "Who's Who in
American High Schools Today."
She was a 4-H member for nine
vears and reigned as Chapter
Sweetheart of Future Farmers tor
four years. Currently a college
sophomore, she has taken a year's
leave from the Cornish School of
Allied Art in Seattle. Wash., to
serve the dairy industry.
Princess Sandra s Oregon lour
is sponsored by the dairy farmers
through their Oregon Dairy Prod
ucts Commission.
Note to new cooks: Don't store
onions or potatoes In the refrig
erator.
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DISPLAY IN
OUR STORE
SEASONING'S THE THING Many cooks are discovering the use of canned soups
for giving that extra touch that delights the palate. These meat patties are nestled
in a sauce made with canned onion soup.
Serve Party Meat Patties
Me.it patties aie a favorite of
(HI! They're even a welcome to
Hie palate of the most discrimin
aline pnurmet when cooked in a
jesly sauce. For the sauce, use
versatile canned onmn soup mix
and ketchup. This handy soup
mix is a manic inciedient in all
of your rooking. From simple
everyday dishes to party fare, it
uil! pne you prue winning re
"iu!L. For dinner lomcht lealure Par
ty Meal Patties as the entree anil
(or des.-ert floatins island pud
dins. PAItTY MEAT PATTIES
1j pounds ground heef
LINCOLN BIRfiERS
Here's an ensy way to lins
tjjr culinary hell at a Icen-acers'
jrty: Cut niM nines ir.lo uedc
A; (cimhuie with srniind berl.
catsup. .(!t. pepper, instant
minced onion and a h;l of mar
joram. Shape inlo x I - inch
"logs," Broil or pan-!ry. turning
-woe. to desired donencss. Serve
TS lonj h"t huttered buns. i
Sliced almonds will fne an oth-!
erwtse sunpie layer eke t h e
glamor and appeal 01 a rnr:
doeuvre. Whether ou u-e
blanched or unWanthe.) aimonds.
1 them a hfht oven-toasting
Spread them Ihmlj.- in a pie pan.
pop tnto a slow tn moderate oven
and wakh carefully fr a pa!e
j.'fldrn cior (n devcln"
1 cup waler
1 can i Pi ounces i onion soup
mix
"4 cup ketchup
Mix pound beef wilh two ta
Uespoons onion soup mix; shape
inlo six patnej In skillet. bron
patties: pour off excess drippings
Slir in water, soup mix. and ketch
up. Cover: cook over low heal
for 15 minutes, Stirling now and
Ihen. I'ncover. rook until desired
consistency. Makes six seivings.
Wilh canned onion soup mix . . .
turn thinly sliced vea! into a sn"r
net's delight, too:
SAICV VE.M. AU ORATIN
I'j pounds' thinly sliced veal
cut let
3 tablespoons flour
2 tablespoons huller or mar
garine l'; cups w;i!er
1 can 1 P ouni rs onion
rot in ... tool ruou ...ran nun
MARKET BASKET
9tfc nd Pm Strttti
Klamath Falli
soup mix
2 tablespoons parmenan
Cmikod riff
Cut into sorvinc-M.f pirccs
Pound tlour into veal with meat
hammer or eHpe of heavy mucpf.
In killct. brown meat in butter,
add water, 5oup mix, and cheese
("over and conk over low heat (or
15 minutes or until trnder. Stir
now and then. Serve with rite
Makes six ser.viniiV
LOOK! NO WIRES! Put it all in Your Dish Pan!
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TOTEM
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Ph. 4-8886
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