HERALD AND NEWS. Klamath Falls. Or.
Ttnirsd.y, March 7. 1963 f AGE 5 B
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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.
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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.
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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.
Juniper berries are used as a
flavor accent in marinades for
w ild duck, . pheasant, quail, goose
and other game birds.
k .Fuller's
paste it dp
fix-it u
e
J save up to U a roll until mar.13
reg. 59 to$350 values
GRASS CLOTH t800.B-,850v.lu.. $400.nd$450.
roll
PRE-PASTE VALUES -SAVE UP TO 77 A ROLL
169275 $149to$l98i(
simply moisten and hang.
no fuss-no bother, pre trimmed
i roll
EVERYTHING TO MAKE PAPERING EASIER!
7 I Piece Wallpaper Tool Kit ,QQ
contains all necessary wallpaper, brushes and r : CP J
tools to help you do a professional job. L
Wallpaper paste, rtg. 38( 29 lb. "I f8'
DAP spackllng paste, reg. 65 49 Vt pt. U $2.79
Tnlc BruiJi
ki ni
m Sit
ill y3 o
ftrtootftritf
SrtnAonfr
m mi
in IV
PAINT IT UP WITH BRIGHT NEW FULLER COLORS!
FulUr Spray Paint
m4k9t (Minting lunl
full rangit of 18 eWt
plut primert, tlri
and vfnitht. dursblt
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J 99
Fuller Oloas
Plastic Varnlah
with a beautiful wttf proof
alcohol ptoof fimth.
rag- 2.34.
PlaaMe
Drop
Cloth
b'( 9' i 12'si covart
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rag. 4S.
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Saf 'n
Sturdy
Wood Stop
Ladder.
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PLATE GLASS MIRROR SALE!
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fashion
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10 COtori.
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waihahtt durabla.
colors malch
Wall Fashion LmIvl
89
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fULLER
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nd long lifa.
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wathabla. rdoal for doort,
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cotort malch our
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W.P. IFuDSes- ii
rVAUJ'WtR-MIRRORS
Co.
2899 South 6th
Phona TU 4-6377