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HERALD AND NEWS, Klamath Falls, Ore.
Thursday, March 7, 1K3
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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.
-
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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
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N'Cjrjf j for perfect duality il .
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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