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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 7, 1963)
PAGE i-B HERALD AND NEWS. Klamath Falls, Ore. Thursday, March 7, 1963 Seafoods Both Healthy 'N' Good thyme Dash cayenne pepper 2 whole hay leaves 1 lemon slice 2 cups cooked rice Thaw frozen shrimp. Cut large delicacy of tender, white-mea'ed nuts cup milk 2 teaspoons lemon juice ' cup melted butter Paprika If halibut is frozen, let stand Mi minutes at room temperature. sprigs of parsley. Makes 4 tt I halibut. The Haliout Association ervings. H.ALIBl'T STEAKS WITH EASY OYSTER SAUCE 1 pound halibut steaks, fresh or frozen 1 can frozen oyster stew, un diluted 1 14 oz.) can small whole mushrooms Salt and pepper to taste If halibut is frozen, let stand of North America recommends making balls of the extra stuffing to help take care of ravishing teen-age appetites. There an ancient proverb that say, "Eat to live, Thy prayers SHRIMP CRKOLE ' POUND RAW PEEL shrimp in half. Blend flour into BAKED STITTED HAL1BIT STEAKS 4 small halibut steaks, or 4 fat and brown, stirring constantly Add witter gradually and cook un til thick and smooth, stirring con Place two steaks on bottom of a greased shallow ovenware serv repeating. Think not life was made for eating." There a still 1 pound raw peeled and cleaned shrimp, fresh or large ste.ik halves, fresh or ing dish. Saute onion in butler or margarine. Add herbs, salt, pep frozen 6 tablespoons finely chopped onion ' cup butter '4 teapsoon dried marjoram, crumbled 1 optional) va teaspoon dired thyme 'op tional' 1 teaspoon finely chopped parsley 1 teaspoon salt ' teaspoon pepper 3 cups soft bread crumbs 'i cup finely chopped toasted a lot of truth in this, for though eating thould rightfully be a frozen cup flour 1-3 cup melted fat or oil 1 cup hot water stantly. Add remaining ingred ients except rice. Cover and sim mer 20 minutes. Remove bay leaves. Serve over rice. Serves per, bread crumbs ana aimonns Mix well and moisten with milk at room temperature 30 minutes. Combine thawed oyster stew and pleasure, ue are all aware of tlie Spoon part' of stuffing over fish perils of overeating. mushrooms in a large heavy skil let. Simmer halibut gently in this sauce for 20 minutes, or until it flakes easily with a fork. Serve 6. and make tiny balls trom re We have comt to realize the 1 can '8 councesi tomato Winter nights call for some maming stuffing to place around fish. Cover fish in dish with re maining fish steaks. Brush tops dangers of overweight and could fauce 'i cup chopped green onions and tops '.i cup choped parsley '. cup chopped green pepper 4 small cloves garlic, finely chopped l'a tcajpoons salt 'j teaspoon crushed whole thing different to warm the heart and satisfy sharp appetites. When be wie to take a tip from people in less prosperous countries, who. the north wind blows, it's time to with lemon 'made by adding lemon juice to melted butter 1. hot. Makes 3 servings. relying on low fat seatood and cereals for protein, are less like get out of the menu rut and serve something festive, like the retaining some for basting while cooking. Sprinkle with paprika Thp easiest wav to remove fat ly to be overweight and have a Baked Stuffed Halibut Steaks sug gested here. Carefully blended from souo stock and Craw is to lower incidence of heart disease and strokes. Bake in moderate oven 3id de chill the broth or sauce; the fat I-JT-" A.- herbs give a peppery piquancy to the stuffing, in contrast to the grees for 30 minutes. Serve gar- rises to the top and hardens and Try these recipes: Inished with lemon slices and I may be lifted off in pieces. 7 almonds, pecans or wal SOUTHERN STYLE Got down into th Southland and you'll find Shrimp Creole on menus in the finest restaurants. Southern cooks use lots of seasoning as does this reci p for a dish that will delight those fond of shrimp. Boneless Turkey Is Rated High By FRANCES C. HALL County Extension Agent "Boneless" turkeys were a hit with most homcmakers who tried them last Thanksgiving. The success of one of the new est products of the Oregon turkey industry has been reported at the mnrhiKinn of a retail market test ;'and consumer acceptance survey "conducted by Oregon Mate uni versity marketing specialists. Of the SO homemakers, sur veyed, 41 said that they would buy boneless turkey again if it is available and 30 replied that they would serve turkey more often if they could buy it in this form. Although the Oregon turkey In. dustry has been a leader in de veloping boneless turkeys and has one of the better products for sale, boneless turkey has not gen erally been available in retail stores. During the test, boneless turkey was sold in some Klamath Falls markets. Consumers had a choice of two kinds. One was rolled like a log with light and dark meat mixed. The second was molded into the shape of a turkey, with light and dark meat separated asl in the regular turkey. To suit Individual taste dilfer ences, most consumers said they liked to have the two meats sepa rated. More than two-fifths of the homemakers surveyed bought boneless turkeys weighing less than six pounds. One of the things most liked about boneless turkey was the flavor. Convenience, ease of pre paration, carving and slicing were other plus factors mentioned. Of the 23 who had reheated their turkeys since the first roasting, 20 said the flavor was the same as when it was first served. Dislikes mentioned in Die sur vey Included dryness, the fact that boneless birds can t he stuffed and Grade School Menus no giblets. Two persons thought It wasn't as festive looking as a whole bird. Practically all the dislikes men tioned can be overcome. Dryness was most likely caused by over cooking, because research conduct ed at OSU shows that the reconr mended temperature for whole turkeys is too high for boneless turkey. Retailers were also complimen tary about boneless turkey. Stores plan to carry the item through the Christmas holidays. Retailers indicate that they believe boneless turkey is an item with "considerable potential" and one that could develop in popular ity as boneless ham has done. The survey indicates good ac ceptance of tlie product if avail able in sizes desired by consum ers. However, introduction of bone less turkey on the retail market should be accomplished by an ed ucational and promotional pro gram to make consumers aware of it and how it should be pre pared. Monday, March 11 Roast Pork and Sweet Pota toes wiUi Marshmallow Topping Buttered Green Beans Home Baked Hot Buttered Rolls Pear Gingerbread cake with sauce or Whipped Topping W Pint Milk , Tuesday, March 12 Pizza Pie Waldorf Salad Buttered Corn Pudding Cookie tt Pint Milk. Wednesday, March 13 VegetablfriBeef Soup Raw Vegetable Finger Foods Filled Sandwich (meat or cheese) Chocolate cake tt Pint Milk Thursday, March 14 Barbecued Beef on a Bun (Hnmebaked Buns) Sunshine Salad Hot Buttered Vegetable Fresh Pear or other fruit tt Pint Jlilk Friday, Marrh 1.1 Tuna a la King on Home made hot Biscuits Buttered Spinach and tt Egg Dish of applesauce and Cookie tt Pint Milk CURRIED CHIPPED BEEF 4 ounces dried beef, (1 cup. shredded ) 2 tablespoons minced onion 2 cups medium cream sauce unsalted 1 teaspoon curry powder 2 tablespoons minced pars ley Rinse dried beef in boiling wa ter; drain, Sauto onions in butter before adding flour when making cream sauce. When sauce is done, stir in curry powder, minced parsley and dried beef. Heat through and serve over browned rice. Makes six servings. You can make a cover for a rolling pin by using a child': white stocking with the foot part cut off. I MADE IT MYSELF bolides!! ... and saved ... and so easily. With Snru- ance vou just add water. Everything is in the mix and . . mixing lakes only minutes. Mtlure and your oven dn the rest. Coils less than ordinary bread. AT GROCERS EVERYWHERE Each p.ehg makti 4 lirq. I04it Write lor jree recipe booklet RUSSELL SPRUANCE CO. 01 Ml, Gr.il f.lli.MoKl. O-J'Jri ni March Special -Reduced! HOME FREEZERS 7-M I"JJR VWH"! 1 ,iTfl9?,t''',ji of Frozen Foods! Model D-18 Upright U LI LI k 7J hiy&fU "" ! Our March Special Price! t rsss-sssss. "w.: UPRIGHT 13 11 a MODEL D-tl Modcl D-23 UPRIGHT Molds 791 Pounds unsurpassed craftsmanship with exclusive contact freezing aJ",m.. all refrigerator :5... Vern Owens' Cascade Home Furnishings 412 Main Ph. 4-8365 IIAS61S 10 1 1 KM-' ' nurn y k , s.. . f 6-oz. INSTANT COFFEE BUTTERNUT A DRIP OR REGULAR ALTA COFFEE 100 FRESH LOCAL 3 PP If If 1V mm GRADE AA SMALL DIAMOND 50 BOOK MATCHES Carton GOLD-CREST LIGHT HONEY 5-Lb. Tin 0 c J J Dundee - Quality Foods PEAS -TOMATOES CORN GR. 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