Herald and news. (Klamath Falls, Or.) 1942-current, March 07, 1963, Image 16

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Herald and news., March 07, 1963, Page 16, Image 16

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Newspaper Page TextHERALD AND NEWS. Klamath Falls. Or. Ttnirsd.y, March 7. 1963 f AGE 5 B , . t , .stX 1 r r . s I 1 y TRICK OF THE LEPRECHAUN This recipe to honor St.. Patrick's Day is quicker than a wink. It is a dessert miracle. All you need is five minutes for the magic. Two envelopes unflavored gelatine, cup sugar, ' cup powdered instant coffee, 'A teaspoon salt, 3 cups water (divided), 'A cup Irish Whiskey. Melt gelatine, sugar, salt and instant coffee in a saucepan. Stir in I cup of water. Place over low heat, stirring constantly, until gelatine and sugar are d'ssolved. Remove from heat. Stir in re maining two cups of water and whiskey. Pour into eight stemmed glasses or a four CUP mld. Chill until firm, garnish with whipped cream. Save on Grigsby's Smokehouse WHOLESAL IC COMPLETE FINANCING Buy Now! First Payment in 45 days. Free Delivery! ALL CUT AND WRAPPED FREE! Front Whole or Hind Quarter Half Beef Quarters Half of a Half Beef For those families who do not have facilities to handle a full half boef ... All the cuts you get in a halt beer including steaks, m roasts, ground beet. Approximate MJ JLMC weight 130 lbs. lb. FAMILY PACK No. 1 For those families who cannot handle a Half of a Half Beef . . . Consists of Vi of a half in cluding all cuts plus a pork shoulder cut into roasts and steaks. Should last the average family about 2 months. $4319 FAMILY PACK No. 2 SC319 For the family who wants a larger selection of meats. Same as Family rack No. 1. with ham, bacon and sausage added. A real savings. TRIMMED BEEF LOINS 69 USDA grade "Good" wcll-trim-med, ready to cut. 40 to 50 lbs. of T-Bcnes, Sirloins, Club Steaks. C lb. PRIME RIBS Cut into rib steaks or prime Rib Roast. USDA grade Good. WHOLE-HOGS 39 Cut and Wrapped Yes! We have that famous, flavorful Mt. Mahogany Sugar Cured HAMS and BACON lb. 59c New Feature -BEEF BACON CALL US FIRST FOR CUSTOM SLAUGHTERING AND SAVE MONEY! Grigsby's Smokehouse Open t a.m. to 5 p.m. Men. thru Sat. Rte. 3 Box 66 Old Midland Rd. TU 2-076? Factors In Food Coffee "slurping" frowned on in most circles is actually encour aged in an important division of the United States Department of Agriculture. Experts in the fruit and Vcge table Division of the Agricultural Marketing Service say there's no better way to really taste cof fee. And since the taste is the most important factor in rating it quality, actual sampling or "cup ping" is an important part of the coffee inspection, which is a vol untary service offered by the di vision on a fee basis. Almost all coffee is imported as green bean coffee. When the cof fee is to be inspected by USDA. the samples of the green beans are submitted to the Division's Wash ington office for grading and cup ping. Coffee inspection requires a high degree of skill and ex perience. The green beans have lo be examined for defects. The area where the coffee was grown is important loo, because coffees from different areas have char- lacteristic flavors, some good. some not so good. Then comes the most im portant part tasting the coffee It lakes a complete knowledge of coffee and its many flavors. Two shipments of coffee may look exactly alike, but locked inside the beans are particular flavor factors that mean the difference between a rich, full-bodied cup of coffee and a harsh, bitter one. ' To inspect coffee properly, the inspector must know all of the subtle meanings of the various fla vors. He must be able to weigh the desirable qualities such as smoothness, full body, and acidity against those of rankness. harsh ness, mustiness, and so forth. Such skill comes only from a thorough knowledge of the prod- luct itself and many years' experi ence in food taste-testing. Coffee inspection requires both an edu cated mind and an educated pal ate. Two different types of coflnp inspection are offered lo institu tional users. Under one of these plans, AMS inspectors take sam ples of the green coffee beans i prior to roasting. These are sent to Ihe Washington, DC, labora tory. The beans are roasted, brewed and cupped. Then an inspection certilicate is issued on the overall quality of the lot ol green codec. Under the second plan, an AMS inspector is on hand in the plant where the roasting is done. He inspects the grade and cupping quality of the beans and, in addi tion, observes the blending, roast ing, grinding, and packaging op erations lo make sure that all con tract specifications are met. This is the more comprehensive plan, hut it is also the more ex pensive. It is usually used only on relatively large lots of colfee, 25.000 pounds of ore more. With either plan, however, users of the AMS codec inspection serv ice receive an expert appraisal of the coffee they purchase. The inspection is thorough, and the re sult is the considered judgment of men well qualified lo discern the cupping qualities of good colfee. Tt jm -ft ' " js-yk . . j iiMii',A FOR LENT This dish is attractively garnished with lemon curls and cherry tomatoes. It is a wonderfully good family dish to serve hot or cold. Salmon Loaf Is Economica The pleasures of the Lenten table arc. fortunately, not re- structed to those whose religion requires the observation, for Len ten fare are tempting dishes for everyone. And simpler dishes are a pleasant change from the rich foods of the winter social season fish is always in demand be cause it is economical and nutri tious. Economy is always a ma jor factor to be considered in planning meals, but not to the sacrifice of nutrition. Plenty ol vitamins, minerals, and proteins are necessary to guarantee radi ant health for your family. And (or all these requirements, salmon is one of your best bets. High in vitamins and minerals it is an exceptional source of protein and is low in saturated fats. It pleas- intly combines these elements with a delicate flavor that ap peals to every palale and an ap petizing color. Combine a pound can of sal mon with half a pound of cooked macaroni, a touch of an herb. a kiss of a sauce, and presto, you have a dish that makes a handsome meal for the entire iamilv. A loaf of dark bread, a tossed salad, a simple dessert are the only extra touches you need Here are two recipes for maca roni and salmon loaves, both de licious, nutritious, and economi cal. SALMON MACARONI MOUSSli 1 cup elbow macaroni 3 cups milk ',2 cup U stick l butter or margarine 1 1-pound can salmon 6 eggs 1 4-ounce can pimicnto. drained and chopped 2 tablespoons chopped onion or green onions 2 cups soft bread crumbs 2 teaspoons salt Dash cayenne pepper 1 cup grated American cheese Cook macaroni in fi cups boil ing water for 10 minutes. Drain and rinse. In a small saucepan combine milk, bulter, and the li quid from the can of salmon. Heat until mixture is hot and butter is melted. Beat eggs until light and beat in the hoi butter milk mixture. Add pimicnto. macaroni, onion, bread crumbs, sail and cayenne, flake salmon, add, and mix lightly. Turn mix ture into an oiled loaf pan ll'i x 4'j x 2U and sprinkle with grated cheese. Bake in a pre heated 350 degree f oven for 50 to W) minutes. Serve hot or cold, with a favorite sauce, if de sired. Serves B. DII.I.Y SALMON LOAF 1 1-pound can salmon Milk 2 cups fresh bread crumbs '4 slices, crumbed i 2 egg yolks 1 cup elbow macaroni, cooked, or 2 cups cooked U cup cream 4 tablespoons melted bulter or margarine 1 teaspoon salt '.j teaspoon paprika 1 teaspoon dill weed loptionali ' teaspoon red pepper 4 cup minced parsley 2 green onions, chopped, in cluding tender green pari 2 egg whites Drain liquid from salmon into a measuring cup and add enough milk to measure a total of 1 cup liquid. In a small saucepan combine milk and bread crumbs and stir over moderate heat un til hot and well blended. Remove from heat and beat in egg yolks Pour sauce over the macaroni Flake and add salmon. Add cream, bulter, salt, paprika, dill, red pepper, parsley, and chopped green onions and mix well. Beat egg whiles until stiff and fold into tlx? salmon-macaroni mixture Oil a 6-cup loaf pan and line with overhang edges of pan (or easy removal of loaf to serving plat ter. Oil foil. Turn in salmon-mac aroni mixture and bake in a degree F. oven for 1 hour Remove Irom oven and let stand (or S minutta. Run a spatula around sides between foil and pan and invert on serving plate Carefully remove foil and garnish with watercress' or parslev and wedges of lemon. Serve with lem on sauce. LEMON SAI CK In saucepan melt '4 tup but tcr or margarine. Stir in 2 la oiespoons uour ana add cup hot milk. Stir with a wire whisk and cook over moderate heat until sauce is smooth and thickened Remove from heat and stir in '4 cup lemon juice and 1 teaspoon grated lemon rind beaten with 2 egg yolks. Add salt and pepper to lastc, Return to heat and cook. stirring, for 2 to 3 minutes, be ing careful not to let the sauce boil. 1 v..;- " '0 ;:! U$rM III' Ci - -'.'i'W'i iff 1 " , sJ If a 1 .V OMMli.lwi-1-r. 1 1), 1. NEW SEASONING If there's a woman around who's cooking for a man, this recipe will be well received. Pilsner Chicken The mellow beer flavor of Uiis latest dinner - in - a skillet will make il an instant masculine favorite, greeted with gusto and guaranteed lo banish forever the idea that chicken is "sissy stuff." You star this easy dish with fry ing chicken: from then on it is a unique blend of the good things you simmer it in bouillon, beer. and convenient canned tomato sauce for color and nourishment, plus robust seasonings that inv pari the he-man flavor. Once he's taslcd this, he's sure to want repeat performances for the bow ling team, for instance. or the poker club. It might even inspire him to become a chef and do it himself. 1 frying chicken, cut up Flavor abounds in this new chicken way to prepare fowl. Serve with sauerkraut. 2 onions, chopped '4 cup poly-unsaturutcd oil 1 clove gallic, minced 1 green pepper, chopped 1 tcason salt 'i leaspoon paprika 1 (8-ounce) can tomato sauce , 1 1 1 1-ouiiccl can beer I cup chicken bouillon 1 cup uncooked rice 1 cup cooked peas (or sliced ripe olives' . In large skillet, brown chicken in oil : remove chicken and set aside. In remaining oil, saute on ion, garlic, and green pepper for 5 minutes. Return the chicken: add salt, paprika, tomato sauce, beer, and bouillon. Cbvcr and sim mer 20 minutes. Add rice; cover and cook additional 20 minutes or until rice 's tender. Add peas. 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