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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 7, 1963)
Hamburger Pie One-Dish Meal The ever-popular one-dish meal just add a salad or tome relish cs and a bread, and supper is ready has a new guise. It's Ham burger Pie with a "crust" conv prised of a tasty ground beef mixture accented with garlic and chopped olives. - Fill the pie with seasoned mashed potatoes after the shell is nearly baked. Sprinkle Parme san cheese and paprika over the potatoes, then broil the pie brief ly to brown the top lightly. Your favorite Creole sauce is a tempt ing accompaniment to this en tree. HAMBURGER PIE 2 cups Corn Flakes or 'j cup packaged Corn Flake Crumbs " rjnd r.-Jnit'et . 'teaspoon salt U teaspoon pepper ' teaspoon garlic powder 3 tablespoons chopped stuffed olives 1 egg 4 cups seasoned mashed no- tatoes (about 6 medium) 1 tablespoon grated Parme' san cheese Dash paprika 1 lablespoon chopped parsley If using Corn Flakes, crush into fine crumbs. Combine beef, sea sonings, Corn Flake Crumbs, and egg in large bowl, mixing lightly. Gently pat mixture into 9-inch pie pan to line bottom and sides (do not put on rim). Bake in hot oven 425 degrees F. about 15 minutes; tiien pour off any liquid from meat Meanwhile, prepare mashed po tatoes. Pile potatoes into hambur ger pie shell. Sprinkle with cheese and paprika. Broid 4 inches from heat about 2 minutes, or until golden brown. Sprinkle with par sley. Cut in pic - shaped pieces. Serve with Creole Sauce, if de sired. I Yield: 6 servings. ' .urn-.. HT PAGE S-B HERALD AND NEWS, Klamath Falls. Ore. Thursday, March 7, j Old-Time Salad Still Favorite HOW ABOUT THIS? An attractive, unusual way to serve meat and potatoes in one dish has been suggested by a breakfast food company. Looks like lemon pie but it is hamburger and mashed potatoes. The time - honored salad com bination of apples, celery and raisins takes on new interest when sweet canned cling peach slices are added. Leave red skins on the apples; with green celery and golden peaches it makes an at tractive color combination. The dressing is mayonnaise thinned with a little peach syrup. If your apples are mellow, you may like to add a dash of lemon juice as well. This "Old - Fashioned Sal ad" is a favorite for winter eat ing. OLD-FASHIONED SALAD 1 cup canned cling peach slices I 1 cup diced unpeeled apple 'j cup sliced celery 2 tablespoons light or dark raisins Lettuce 3 tablespoons mayonnaiie 3 tablespoons- syrup from peaches 3 tablespoons chopped un blanched almonds Drain peaches. Combine apple. celery and raisins and arrange on lettuce-garnished salad plates. Top with peaches. Blend mayon naise and peach syrup, and pour over salads. Sprinkle with al monds. Makes four or five servings. Cocoa Cake Moist Raisin Flecks of dark sweet raisins scattered through a light cocoa colored cake make this "Raisin Cocoa Cake" inviting in appear ance, and very good to eat. It's fine-erained and tender, a cake you'll enjoy serving oltcn. Either a fluffy white frosting or a rich cholocate one dresses up your baking beautifully. RAISIN COCOA CAKE 1 cup light or dark raisins i cup shortening 2 cups brown sugar t packed) ij cup hot water .1 tablespoons cocoa 2 eggs 1 teaspoon baking poder 1 teaspoon salt 'i cup buttermilk 2 teaspoons vanilla Rinse and drain raisins. Cream together shortening and sugar. Blend hot water and cocoa, and bring to boil. Cool. Stir into creamed mixture. Blend in uell beaten eggs. Sift together flour, soda, baking powder and sail. Add to creamed mixture alternately with buttermilk.' Stir in vanilla and raisins. Pour into tuo greased nine-inch layer cake pans. Bake in moderately hot oven '375 de- grees F.) about 23 minutes. Frost 2'2 cups sifted all-purpose flour as desired. '.i teaspoon soda I Makes two 1 nine-inch i lavers. 1 ilir, fWwMMi I f rloi iriiifrnrHliri lillinMTTri'lilMIMMwnrTTIIflr finff iii I 1 1 -T itnifi rVhWita II S3 Subtle Seasoning Veal steak invites subtle season . ing and gentle cooking. It gets r both in (his unusual recipe titled Savory Veal Steak. Rose, the deli- cale pink wine produced in Cali fornia, tenderizes as it flavors. For a dramatic final touch, sour cream and grated Parmesan cheese are spread over the meat a few minutes before the cooking time is finished. The Rose used In the recipe Is an excellent mealtime accompani ment for veal. Veal is compatible, (.no. with white dinner wines such as California Saulerne or Chablis. SAVORY VEAL STEAK (Makes 4 or 5 servings) Hi pounds veal steak 2 tablespoons flour 3,i teaspoon garlic salt Vi teaspoon basil 3 tablespoons cooking oil ' cup California Rose 1-3 cup commercial sour cream 1-3 cup grated Parmesan cheese Cut steak into serving pieces; dredge with flour mixed Willi salt and basil. Brown meat on both "sides in heated oil; drain off any excess fat. Add wine to meat, cover and simmer until meat Is tender, about 33 to 40 minutes. .Combine sour cream and cheese; spoon over meat and continue r cooking 5 to 10 minutes longer. 'Remove meat to serving platter, stir pan juices to blend and serve over meat. n ABY FOOD Gerber's strained 4'2-oz. size MARGARINE Cdldbrook. Tops in flavor. Mb. ctn. ,0, o for $en TISSUE Truly Fine, facial Box of 400 for $ MUSHROOM Shady Oak, pes. & stems 4-oz. can for $ SNACK Morrell's lunch meat 12-oz. can for DOG FOOD Pooch, Reg. & Liver Tall cans for 5l CORN -BEANS Bel-air, Corn, Cut frozen Kernel & French Beans (q) for Creamed Ham And Avocado Whether served at supper or al a Sunday brunch for friends, "Easy Avocado Ham Supper" be longs In the winner' olrcfe. Creamed liam and California avo cado are served warm over iiot biscuits or for a different twist, over crisp waffles. Speaking of twitts, it's Oie twist that is the .secret of cutting an avocado from California. Cut the fruit length wise into halves, twist the halves apart Gently, whack Uie seed with Uie knife blade and twist the seed out carefully. EASY AVOCADO HAM SUPPER I cup diced smoked ham U cup butler or margarine cup f'wir 3 cups milk Salt . Popper 1 California avocado Hot baking powder bis 1 cuita or waffles ' Saule ham in butter until well rooked and browned. Blend in f flour. Add milk and cook, stirring - constantly until thickened. Season to laste with salt and popper. Cut avocado lengthwise into halves; re move seed and skin. Dice fruit into h;mi mixture and heat through. Serve at once over hot biscuits. Makes 4 sewings. HELP! SPINACH Bel-air, leaf & chopped Bel-air French Fries. pkgs. $ 1W lowest Snow Star, Vanil la or Neapolitan. $1 Gallon. tf J g LLr 4k Busy Boker' Coeonu. Choe. Chip, m f u , i . " iUSDA CHOICE $mmm STEM P IN 20 Ste USDA "Choice" Full Center Cut Round USDA "Choice" Beef Bone-in Center Cuts Sirloin Tip Roast or teak Bonclew, Trimmed of excess fat Waste Free! USDA "Choice" lb WE YEARS! 3?S1 7!$1 Chili Con Carne SStSST" 4?51 69 2s69c Oatmeal, or Sugar. 14-oz. Chili Beans So !r 900d ond Jpicy- Blue Bell, 3-pack ll'4-oi. pkg. Potato Chips Lumberjack Syrup Best for hot cakes 22-oz. size Favorite Foods For Lenten Season Chunk Tuna Sli. Cheese Safeway, 3 vtys. 8-oi. pkg. 3:$1 00 Sea Trader makes the best casseroles. 6'i-or. can Shrimp Gulf Belle, cccktoil. 4Vi-oi. can 2:89 c moo FrH-!ets Porter's fine quality 14-oz. pkg. 3:$1 00 v m fm wmm USDA "Choice" Cu end Wrapped. Full Half. 100 SATISFACTION GUARANTEED Prices effective or your Safeway Stores in Klamath Falls, Thursday, Mar. 7th through Sundoy, March 10th. Etry cut at mtat Sofewoy tellt ii guaranlttd to plton. Prcpar any cut your fatarira way. It yog ara not lottifitd, will talund yeur purchata prict. HERALD A.VD NEWS, Klamath Falls, Ore. Thuredav, March 7, 1963 PAGE 7-B Kitch ien Kanaes Make Advances Bv FR.WCES C. HALL County Extension Agent Shopping for a new kitchen range? You'll see more variety in all price models, some luxury fea tures in tlie loner price ranges, and a whole new line of compact langes that will fit a cabin at the beach or a small kitchen. The features formerly available on higher-priced ranges have been added to lower-priced models. These include more automatic cookery, more precise controls, ipstyled back splashes, and easy-lo-use clocks. Some ovens hold cooked meat at rcady-to-eat tem peratures for up to six hours. Free standing ranges now come with eye level oven and broiler. Some models have slide-out sur face units which have become more popular because of an at tractive built-in look. Some ranges slide in between cabinets or at the end of a line of cabinets. Chrome trim may be added at each side' to overlap counters, lo prevent crumbs from dropping between range and cabinet. Designed for apartments, trail er homes, and the family cabin fewer than 21 inches of floor space. They are available in both gas and electric. Special features available in electric ranges are fog-proofed oven windows, bright er lighting within ovens, and broil er controls that cook meat rare "medium" or "well-done." Recent models have many easy-to-clcan features such as oven linings which pull out. simplified broilers, and drop down oven doors. In higher priced models, a ther cooking above or in another loca tion. Also new, is programmed oven cooking. Controls automati cally change one temperature set ting to another usually from "cooking" to "keep warm." This allows food to be cooked, then held several hours without overcooking. EASV AND CHEESY Use potato soup mix as the basis for creamy cheese sauce. mostatically controlled surface Empty 1 (3 ounce i envelope of unit automatically cycles the heat! potato soup mix into a sauce-pan. off and on to maintain the heat selected. Some panels have lights to show when units are on, an important salety feature. In gas ranges, shoppers will find under counter oven and broil- are compact ranges that take up er combinations, installed w ith Slowly stir in 1 cup of water Add a dash of cayenne pepper. Cover and simmer 7 minutes. Add 2-3 cup of grated cheese. Stir un til cheese melts. Stir in 1 cup ot milk and heat well but do not boil. Makes 2'j cups. EYE-BRIGHTENERS th, A II- SAVE GOLD BOND REQUIRES LESS BOOKS PER GIFT! this Mtaas ; Mert gifts f astir GOLD BOND stamps! (f SAVE PIES Bel-air frozen fruit pies 24-oz. for COCKTAIL Town House, fruit bits No. 303 can (o) for $ ittla extra troubla will make a gala lunch for tha day when you itave the youngsters all to yourselt. It there is no home-baked brown bread on hand, open a can taken from your emergency shelf. Cocoa Peanut Logs can be whisked up in a jiffy. DRESS-UP LUNCH FOR KIDDIES TISSUE Chiffon bathroom tissue 2-roll pack (q) (d) Rolls $ A simple weekday luncheon witli your youngsters can some times be practically a party if you take a little time to give the food extra attention. Slice Bos ton brown bread for some of the sandwiches. Use a crinkly cutter for the carrot strips. And or dessert, prepare Coca Peanut Logs. This easy confection, although unbaked, will soon become a favorite "cookie" in your family The crisp little bars require Just three ingredients semi-sweet chocolate pieces, peanut butter and cocoa sweetened toasted rice cereal. For children who eat lunch away from home. Cocoa RINK Lalani, Pineapple-Grapefruit 29-oi. can for $ CORN Town House, creamy style No. 303 can for $ PEAS Smith's Early June No. 300 can f0r $ en reanut Logs are also a good lunch eon dessert. COCOA PEANUT LOGS 1 cup (6 - oz. pkg.) semi sweet chocolate pieces 1-3 cup peanut butter 4 c u p i (cocoa sweetened toasted rice cereal) Melt chocolate with peanut but ter in heavy medium-sized sauce pan over low heat, stirring con stantly until well-blended. Remove from heat. Ada Cocoa Krispies, stirring until coated with choc olate mixture. Press mixture firmly into lightly buttered 9x9 inch pan. Let stand in a cool place until hardened. Cut into bar Yield: 33 log - shaped bars, ('if"' J?-v inches. Note: in warm weather, bars may be refrigerated. Barbecued Meat Balls Hi ia ZD(?(Gp Don't Forget,., is here! "RIf" Wilson's oil pure beef. 12 oi. Wilson's. Try it creamed 2'i Large green goodness! stalks. First-of-the-season i j Imported Holland gfC Gladiolus Bulbs rOtatOeS Pkd. JaflC UZiLJ Carrots Orange Pekoe Orange Pekoe Upton's 48 Tea Dags 'a -lb. pkg. l'i pkg. lb. $ U.S. No. 2 White Rose Porsnips, or Yellow Onions 1019 3s25c Dried Beef Lipton Tea Lipton Tea Instant Tea Ritz Crackers Nobisco ch"5' Procter & Gamble Lava Soap Hand Soop Zest Soap Ivory Soap Premium Duz Salvo Oxydol Ivory Liquid Downy For 0 reol glow. Reg. bar Bath lixa Pure - mild Pertenal lixa Beautiful dishes free. Detergent Tob'ets 23-oi 28-01. pkg Bleaches as It washes. for dishes. Fobnc Softener 49 'i 22 oi. btl 17e. btl. Creamy Pink detergent for dishes 12ei 49c 49c 67c 89c 49c 29c 2?27c 2H3c 4?29c 63c 49c 89c 69c 44c 39c OS Meat balls become buffet supper fare when cooked with a zesty barbecue sauce. This one has the usual hot things horseradish, Worcestershire sauce, chill pow der and dry mustard plus some extras such as celery seed and ripe olives to make it especially good. Of course, the longer a sauce simmers, the better the flavor is, so let it bubble along while you're browning the meat balls. With "Superb Barbecued Meat Balls," serve crusty, hot garlic bread; scalloped potatoes; green salad and fresh fruit for dessert. A tray ful of pears, grapes, apples, or anges and bananas would make a handsome centerpiece. Superb Barbecued Meat Balls SAUCE 1 (No. 2W can tomatoes 2 teaspoons chili powder 2 teaspoons dry mustard 1 teaspoon sugar ' teaspoon salt v4 teaspoon pepper Vi teaspoon allspice ,i teaspoon celery seed 2 teasoons prepared horse radish . 1 teaspoon Worcestershire sauce 1 cup chopped ripe olives MEAT BALLS 1 egg 1 cup fine dry bread crumbs 1 cup milk l'i teaspoons salt Vt teaspoon pepper 1 tablespoon grated onion 1 pound ground beef 2 tablespoons cooking oil Sauce: Heat tomatoes and chop or mash. Add all remaining ingre dients except olives, and simmer while browning meat balls. Meat Balls: Beat egg lightly. Add crumbs, milk, salt, pepper and onion, and let stand a minute or two. Blend in beef. Shape into small balls. Brown in oil. Add to sauce and simmer about 30 min utes. Cut olives into large pieces, and stir into sauce a few minutes before serving. Serves 6 to 8. LAME W m Cream O' The Crop. They simply don't come any fresher! THE WORLD'S GR'c'AT RELIGIONS in by the Editors of Three fascinating bonk about the Mirnrlf and Myjterien of Man's Great est Faiths. VOLUME 1 "Relidions of the East" Is title of firtt volume of set. NOW ON $ SALE ; Vnlumfs 2 and 3 on sale soon 1 39 per copy at same $1.39 per enpy price. '3-Volume Set... Exclusively at SAFEWAY EXCLUSIVE AT SAFEWAY Vogue Stainless Steel COOKWARE Now you can enjoy the luxury of a "matched set" of beautiful stain less steel at a new low price. $49 71....-..-.. .1 This week we feature the large 6-qt. Dutch Oven. Add glamour to your kitch- Edwards COFFEE Bake-Shop Fresh! Apple Rolls 45' Mrs. Wright's Caramel Apple Rolls. Pkg. Listerine Pink Vigoro 6 at. btl Plcnt food 53c i2i. bti. 89c 35-lb tack 2.99 Oatmeal Bread orWes,ernFQrm2k2trk 35c Oveniov Bread Whl,corWhnK. 31c i Minted Lamb Soup 1 pound boneless lamb stew meat, cut In 'A-inch cubes Vi cup enriched flpur Vi cup chopped onion (1 med ium onion) 3 tablespoons shortening or nil 3 quarts water I tablespoon lemon juice 1 chicken bouillon cube 1 tablespoon died mint leaves, crushed 4 teaspoons salt Vi teaspoon black pepper 1 10-ounce package frozen peas (about 2 cups) 8 ounces fine durum nood les Coat lamb In flour. Brown lamb and onion In hot shortening or oil in Dutch oven or largo saucepan. Add water, lemon juice, bouillon cube, mint leaves, salt and pep per. Mix thoroughly. Heat to boil ing, reduce heat and simmer 45 minutes. Add frozen peas. Heat to boiling, reduce heat and sim mer 15 minutes. Add noodles and cook 2 to 3 minutes or until noodles are tender. Makes 4 to 8 servings. Ilollandaise sauce is usually served with asparagus, broccoli or cauliflower; try It cometimes with snap beans and carrots. to please any cat. all tuna liver'n meat chicken fish meaty mix kidney n meat WM
