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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 3, 1963)
Junior TREASURE Chest EDITED BY RUTH DIXON Family Weekly Cookbook MELANIE DE PROFT, Food Editor Tha Elves and th Shoamakar By Helen Hudson Can you find the two elves hidden in the shoemaker's shop? et it ' r mm iv.iA.:v-.' Mak-Bliova Man By Harlon E. Hicks When properly filled in, the words in this puzzle read the same down as across. Can you supply the missing letters and learn the name of a Make-Believe Man (the longest word in the puzzle) ? Here's a clue: he can't be made until the ground is white! 1. A letter 2. Busy insect 3. To stay away from 4. Make-Believe Man 5. The runner was ----- with a Btopwatch 6. I often call my father " " 7. A letter RiddlesI 1. What did the picture say to the wall? 2. How do you write to a fish? 3. What year was beef the high est? Answers: 'uooia air) J3AO paduinf mod airj jbsX am :ui;i 0 au;i dojp 'z !aiu 8unq aABq mou pun aui pauivjj itaqx 'I Left Draw a Cat and Moum By Ann Davidow Clefs of music, Treble and base Id Make Cat and Mousey Face to face! Answers: ' 'N 'L !P8d "9 ipauitt '9 'utul -mous 'f !pi0A "8 tiu "Z !S 'I 10 ramlly VVMkly. March J. 1MJ Tnna-Tamale Pie 1 unbaked 9-in. pastry 3 tablespoons batter or margarine H cup chopped green pepper H cap chopped onion 1 1-lb. can tomatoes 1 Yt cups whole kernel corn 1 7 -ox. can tans, drained and separated in pieces Y enp uncooked yellow corn meal 1 tablespoon ehiH powder 1 teaspoon salt 1V4 cups shredded Cheddar cheese Sliced ripe olives 1. Heat butter in a saucepan or skillet; add green pepper and onion and cook until tender, stir ring occasionally. 2. Stir in the tomatoes, corn, tuna, and a mixture of the next three ingredients. Turn into the un baked pastry sheil. 3. Form a border with the cheese and garnish with the sliced olives. 4. Set in a 425F oven 15 to 20 min., or until crust is golden brown and filling is thoroughly heated. Cool slightly before serv ing. 6 servings Crab-Meat Stuffed Avocados 1 tablespoon butter or margarine Yx cup chopped mushrooms 2 teaspoons butter or margarine 1 tablespoon Roar Yi teaspoon salt H teaspoon while pepper Few grains paprika cap cream 1 eM, yolk, slightly beaten 1 6Vx-oa. can crab meat, drained and separated in pieces (bony tissue removed) 3 tablespoons chopped ripe olives 2 tablespoons grated Parmesan cheese 1 teaspoon lemon juice 2 avocados 1. Heat the 1 tablespoon butter in a saucepan; add mushrooms and cook until lightly browned, stir ring occasionally. Remove mush rooms with a slotted spoon and set aside. 2. Add the 2 teaspoons butter to saucepan and heat; blend in a mix ture of the next four ingredients and cook until bubbly. Remove from heat. 3. Add cream gradually, stirring constantly. Continue to stir, bring to boiling, and boil 1 to 2 min. 4. Vigorously stir about 2 table spoons of the hot mixture into the egg yolk; immediately blend into mixture in saucepan. Cook over low heat 1 to 2 min., or until sauce is thickened, stirring constantly. 5. Mix in mushrooms, crab meat, olives, cheese, and lemon juice. Re move from heat. 6. Rinse the avocados and cut into halves lengthwise. Remove pits. Brush the exposed surfaces with lemon juice. Fill cavities of avo cados with the crab meat mixture. Sprinkle with grated Parmesan cheese. Set in a shallow baking dish containing in. hot water. 7. Set in a 325 F oven for 20 min., or until thoroughly heated. 8. Garnish each serving with a pimiento strip pulled through a pitted ripe olive, if desired. i servings Creamed Oysters De Luxe 3 tablespoons butter or margarine Yt cup sliced mushrooms 1H tablespoons grated onion 1 tablespoon flour Yi teaspoon salt teaspoon white pepper Few grains cayenne pepper Yt teaspoon prepared mustard teaspoon thyme 1 cup cream 94 pt medium-sized oysters, drained (reserve 2 table spoons liquor) 2 tablespoons pimiento strips 1. Heat butter in a saucepan ; add mushrooms and onion and cook until mushrooms are lightly browned, stirring occasionally. Re move mushrooms with a slotted spoon and set aside. 2. Blend a mixture of the next four ingredients into the butter in saucepan; heat until mixture bub bles. Remove from heat and blend in mustard and thyme. Add cream and reserved oyster liquor gradu ally, stirring constantly. Continue to stir, bring to boiling, and boil 1 to 2 min. 3. Add oysters and cook over low heat 1 to 2 min., or until edges of oysters begin to curl. Remove from heat and stir in the pimiento and mushrooms. 4. Serve hot over toasted but tered bread rounds sprinkled with ground nutmeg, or on chow mein noodles. About 6 servings The amount of liquor in a pint of oysters varies. This recipe was tested using 2 tablespoons, but slightly more or less will not affect the recipe.
