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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 21, 1963)
Ihuri.. Feb. 21, 19M Pig, J.c Hfrali & Nw Klamalb Falls, Try Serving Stuffed Spuds Ever stuff hakpci potatoes uith a combination of finely chopped onion, ground black pepper and sour cream? Or make quick se same seed dinner rolis from a mh plus toasted sesame seeds? BAKED POTATOES WITH - ONION SOt n CREAM " dressing Wash fi baking potatoes and pat dry. Rake in a preheated hot oven '150 degrees i 1 hour or until done. To test for doneness: Press sides of potatoes with fingers wrapped in a towel. Cut off a slice from Mhe end of each potato and scooo Tiut centers. Being careful not to lireak the shells. Mash until fluf fy. Add a little top milk and sea son to taste with salt, ground black pepper and butter or margarine. Pile into shells. Combine 'i cup .Sour cream with 3 tablespoons (finely chopped onion and spoon 'nver each potato. Garnish with paprika, if desired. Note: If desired, sour cream and onion may be beaten into the mashed potatoes. In that case, place the stuffed potatoes under Jhe broiler imtil tops are crusty Knd brown. SESAME SEED PARTY ROLLS 2 dozen party-size rolls) 14 1 1 ounce package hot roll mix 1-3 cup toasted sesame seeds I egg white Prepare hot roll mix according lo directions on packaie, adding 't cup toasted sesame seeds to dry mix. Let rise according to direc tions. Punch down and work dough on a lightly floured board kneading about 1 minute. Pinch off pieces of dough and roll be tween palms to 5-inch lengths. Shape into bow-knots. Place on lightly greased cookie sheets Beat egg white until foamy. Brush over top of rolls. Sprinkle with re maining sesame seeds. Let rise until doubled in size. Bake in a preheated hot oven MOO degrees' 15 minutes. To toast sesame seeds: Place on an ungreased cookie sheet, in a preheated moderate oven 35fi degrees' 20 to 22 minutes. Canned Corn Homestyle Corn Chowder will chase away winter chills. Cook sliced onion in butter or mar garine until tender. If using plump whole kernel corn, drain and add the liquid to the onions. If using the cream-style corn, add just enough water to cover the onions. Bring liquid to a boil. Add two cups diced potatoes, cover and cook 10 minutes. Add two cups corn, three cups milk, one cup diced cooked ham and sprinkle with salt. Heal thoroughly. Gar nish each serving with chopped parsley. Coi n Meal Loaf slays moist and tasly right down to the last drli cous slice. Add canned corn lo favorile meat loaf mixture and bake as usual. Corn-Sausage Pudding is an in triguing treat. Beat Iwo eggs, add luo tablespoons flour and season with salt and pepper. Beat until smooth. Stir in two cups cream style corn and ' cup milk. Pour into buttered nine-inch pie plate, a shallow four-cup baking dish or (our one-cup custard cups. Bake 20 minutes at Kn degrees F. Re move from oven, arrange drained, canned sausages on lop and bake until ru.-tard is set in the cen ter, about 20 minute. Senes lour. Creole Corn adds a zesly flavor lo wintertime meals. Cook a chopped onion in hullrr or mar garine until lender and lightly browned Add a one-pound can of tomatoes, sprinkle with sug.it'. sail r,A nAnnnr Simmer 10 minutes. dd a one-pound can of who','' kernel corn and chopped preen pepper. Simmer five minutes long-j jr. Serves six. "Ch:pied Reef a la Corn boasts i-H mm kernels in the subtley spiced, creamed uJiipped beef mixture. Tcorn Pancakes are a welcome f anal ion for pancake mixes. For approximately 13 corn cakes Combine one beaten egg, 'i cup miik. two labicsiioons salad nil hf me'ted shortening, one lahle spoon sugar and a one-pound can jif corn. Add one cup pancake "rmx, stirring only until (lour is; Vinistened. , '..prop batter by labepnnnfu! , ntn hot greasrd griddle and; spread each cake with back ol , poon. Cook un'il cakes are puf-j tfa. full o( bubbles and the edges! are cooked. 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