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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 7, 1963)
'1 i PAGE i-B HERALD AND NEWS, Klamath Falls, Ore. Thursday, March 7, 1K3 n 1 . Z ' 1 : U 'i Ct 7j 'h I 71 1 WOULDN'T Y" BE KNOWIN'7 You may not bo eligible for wearin' o' the green but you'll delight anyway in theie Ireland-inspired desserts to make St. Patrick's Day menus sweeter. Curls of chocolate top the cake; whipped cream and a shamrock of angelica garnish the pie. - 1 ' I. I .r h w .' ' 1 f The simplicitv of this Chinese. itvL tastv dish will mlr i 14- nnl. ing to cooks. Mandarin Beef Bowl has enchanting blend of Oriental flavors, yet it is simple to make by combining convenient canned tomato sauce with easily available Mandarin Beef Bowl CONVENIENCE ing to cook simple to rr Asian foods, Desserts Fit for a mandarin or the head of any modern American dynasty is this simplified version of a complicated Chinese dish. True to Chinese tradition, It cooks quick ly, uses little meat, and includes beveral kinds of crisp vegetables. Like the convenient canned to mato sauce which blends the fla vors together, most of the oilier ingredients are readied by merely opening a can or package. It is the way vou cook them. I u s t enough to be crisp and crunchy. anaing corntfarch at the last min ute to make it all glisten, that lifts tins dish into a delight. To piej-aie it even more easily, use quick cooking rice. Served with little cups ot pip ing hot green lea. snicv curnm. ber pickles and rice cookies, this makes an excellent luncheon or nipper dish. And of course It can be served buffet stvle. MANDARIN BEEF BOWL (SarruiES C) 1 flank steak, about , pounds i cup poly-unsaturated oil 1 18 ounce l can tomato sauce 14 cups water 1 envelope beef.noodle soud mix 4 carrots, scraped and sliced C- diagonally i sulks celery, sliced diago 1 can bean sprouts, drained 1 (5-ouncel can water chest nuts 2 tablespoons soy sauce 1 tablespoon cornstarch cups hot cooked rice Slice steak verv tbinlv nn the diagonal, llicn cut each slue in fourths. Brown quickly in hot oil in largo skillet. Stir In (nmatn sauce, water, mid soup mix; add carrots, cook over low heat 13 minutes. Add celery, bean si pouts, water chestnuts, and soy same. Cook 10 minutes longer. Stir corn starch into 1 tablespoon water, add to moat mixture; cook Stir ling constantly until sauce thick ens. Spoon over rice. TOPS IN QUALITY! LOW IN PRICE (Try)! f Sesame Seeds ) in Salads In., I ,K., Ik. A .ii I ) i tiblfjnoon oi in In vnur ti f thfv'ft C'fSCfnl iiTOMtfi! Invm i) N'Cjrjf j for perfect duality il . 1 KttntKt. ttsh (Kkfll for en I RFcrruT '1 , V, '' MtfckH Smct III) ' Dublin Style Reach across the sea to a land of magic and enchantment, mer riment and good cheer, to intro duce new culinary capers into your holiday planning. Ireland is visited by increasing numbers of Americans each year uho delight in recounting talus of a warm and hospitable welcome and ever-green landscape, pic turesque villages, smiling col leens, sites of historic interest In every traveler's log is a chap ter which describes foods and eat ing customs. Visitors to tile Emerald Isle tell of lobster, tender and suc culent, and feather-light scones which accompany afternoon tea Steamu.g bowls of slick-lo-thc V3'iic .to sf?rt. tr-:p. drfy, an.( beef you can "cut with fork" are indicative of a hearty-eating, food-appreciative people. Centuries of tea-making skill are evident in a bracing cup of the natuonal brew. Irish soda bread is world-famous. Imaginative hostesses in Ameri ca like to provide menus which are food for conversation as well as fine eating. An Irish Coffee Layer Cake will be as popular as the famous bev erage for which it is named. The cake, delicately flavored with col fee, is frosted with whipped cream into which Irish whiskey has been folded. Handsome to look at and delightful to eat, this is a crea tion the most discriminating hos tess will serve with pride. Apple Pie, Dublin Style, is anoth er recipe to treasure. The pie is an adaptation of an Irish dessert railed Apple Naimh Chinn Oir Irish for Naomh of the Golden Tresses, a beautiful .maiden. ; Irish mythology, who took Oisini to Tir na n-Og, to the land of eternal youth. Traditionally the dessert is an apple filled with honev. lemon rind, sugar and butter, WTapped in pastry and baked. These recipes will tempt you to try other Irish specialties in add ing variety and interest to your menus, and perhaps stir your' thoughts toward a visit to the land of the Leprechauns. IRISH COFFEE LAYER CAKE 2'i cups sifted cake flour 1 tablespoon instant coffee powder V i teaspoons baking powder 1 teaspoon salt 4 egg whites (about i cup l'z cups granulated sugar '7 cup soft shortening 1 cup vater 1 teaspoon vanilla Sift together flour, coffee pow-, dcr, baking powder and salt. Beat egg whiles until foamy; gradual ly add 'i cup granulated sugar, and beat until stiff. Cream shor tening with remaining 1 cup granulated sugar until light and fluffy. Add sifted ingredients and tt.rr- -aHYji'iiait;y w 'cieamed mixture, beating well after each iddition. Add vanilla and mix well. Fold egg whites into batter. Turn into 2 greased and floured 9-inch layer cake pans. Bake in moderate oven (375 degrees' 25-, 30 minutes, or until cakes test done. Place cakes on cooling racks and cool $ minutes. Turn cakes out on racks and cool thoroughly To frost cake: l'i cups heavy cream 1-3 cup confectioners" sugar 1-3 cup Irish whiskey Beat cream until soft peaks form; add sugar and beat until stiff peaks form. Cradually fold in w hiskey. Spread cream between cakes layers, around sides and over top of cake. Chill until serv ing time (at least 1 hour). Gar nish with chocolate curls, as de sired. (Makes 9-inch layer caket. APPLE PIE, DUBLIN STYLE To make pastry: 1 1-3 cups sifted all purpose flour 1 teaspoon salt 1-3 cup salad oil 3 tables)oons ice water Sift together floor and salt. Add oil and water and stir until mix urc lo;r.'.s bail and leaves sides of bowl. Roll pastry out, between sheets of waxed paper, to ' inch thickness. Fit into 9-inch plate. Trim and flute edges. To make filling: 1 cans (1-pound 4-ounces each' sliced apples L. nm tvmPV 1 teaspoon grated lemon rind h cup sugar 1-3 cup corn starch 'j teaspoon salt 2 tablespoons butter or mar garine riimhine undrained apples, hon ev lemon rind, sugar, corn starch and salt. Spoon apple mixture into pastry shell. Dot witn ouuer or margarine. Bake in hot oven i4ii dp'MeesI about 40 minutes, or until pastry is lightly browned. Serve warm or cold. Garnish as desired. Makes 1 9-inch pie. PEACH ALASKAS A a salute to Seward's Day being observed March 30 in Alas ka, make these sumptuous yet imnle "Peach Alaskas." Thor oughly chill a can of Hing peach halves. Freeze scoops ot vanilla ice eitdii'i hard. Prepare' a soft meringue. Working quickly, place ice cream in well drained peach halves, seal with a thick layer of meringue and broil until light ly browned. Pork Chops Butterfly Flavorful, tender, juicy and sur. prising that's what folks will say when you serve pork chops "butterfly" fashion. The shan and varied surface of the meat presents and interesting entree for family or company. Butterfly pork ichops are cut from the same area as rib or loin chops. They can hp made from either boneless pork strips or regular loin, boned out. While many meat markets car. ry butterfly pork chops, it is easy lo "butterfly" the meat at home the American Meat Institute ad vises. Purchase cither boneless pork loin or the bone-in meat. If the bone is present, run a knife between the bone and meat, free ing the meat from the bone. Cut Ihe loin into one-inch slices. Cut the slice almost in two, holding knife parallel to the surface of the meat. L'-.e care to cut' Oftty to op posite edge of chop so that meat is held together by a kind of hinge. Spread out the two sidi s of meat so that the chop lies (air ly flat. l NOTICE! I CHUM i9'' Rin n n pi n FINE FOODS 1420 Esplanade Ph. TU 2-2511 9 a.m. - 6:30 p.m., Closed Sundays! Plenty of Free Parking Right to Limit Reserved! Prices Effective Thursday Noon Grocery Prices Good Through Wed. TO BRING YOU LOWER PRICES ... we are eliminating our home delivery and phone order service as of Saturday, March 9th. The continuing rise in labor costs and other operating expenses would otherwise soon have to be reflected in the price you pay for your gro ceries. We feel that by eliminating this very expensive service (now used only by a few) we can maintain lower prices for everyone ... for everything you buy at Carter's. . i Green Giant Niblets 12-oz. Vac. Pac White Star Chunk Style Vi Tins S&W 14-oz Morton's 26-oz. Plain or Iodized D 6rI 5$100 S&W FINE FOODS STOCK UP AND SAVE S&W 303 tins Applesauce S&W Halved Yellow Cling Peaches 303 '" S&W 303 tins, stewed Tomatoes 51100 ;00 Tomato Sauce 11100 W xpiip' HOUND TOM'S MEAT MARKET Always a Butcher to Serve You! Featuring U.S.D.A. "Choice" Aged Beef FRESH Extra Lean Reg 89c lb. S&W large ripe pitted Olives7"""' S&W Sliced Cucumber Pickles 24 " QEsaaEacanca Florida Grown Fancy Slicing CUKES LOCKER BEEF U.S.D.A. "Good" Cut and Double Wrapped FREE! HIND Va 55 c lb. Vi The finest of steaks, U.S.D.A. "Choice' Boneless Top Sirloin Prime Rib Roast Sausage Rolls Fresh Frosted Scallops 1 Reg. 1.89 lb. well aged USDA "Good" and fflc "Choice. Oven Ready y 49 Nebergall's Ham & Beef Reg. 49c each lb 00 1 -lb. roll 31 79c oaoani Kleenex Dinner NAPKINS 50 Count 2s45' Kleenex Facial TISSUES 400's 27 6V2-O1. TUNA-MATS 3s33' U.S. No. 1 Potatoes Golden Delicious Apples Yellow Dry Onions 2i25c Margarine "Z'L.. 3 u, 1.00 Green Beans S;:,,;?" 2?43c n Meat Pies ChS" 'SSLl 27c Corn Dt:.lK:. 3i39c Apple Juice Ar 411.00 Spinach 2?29c Paper Towels r.... 451.00 Light Bulbs Ho6o.e7B5t,oowatt.. 6189c J White King n Chili H mm Regular KOTEX 24's 87' Soap Giant Sixe lormel with Beam 65c Frosting Mix Boeyomc;'wc;ire; Wil: 27c Voo 53c Dust Pans Burrite Plastic 29e 2?39c Asst. Jams o' 2 89c Mayonnaise N ?S'U 49c P Egg Noodles 02SoLbGood 2189c Pretzels 7.' 2?49c ICE (MAM Crater Lake Assorted Flavors Samples Fri. & Sat. - Reg. 99c Vi Gal. nally
