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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 21, 1963)
A Favorite With A Crowd k.j in ' : For a laste experience so satis fying guests won't guess ho little it costs to feed the crowd try our Mushroom Casserole. The mushrooms and the tomato flavor cast a stellar role when added to the Lenten favorite macaroni and cheese. This recipe serves 10 to 12 gen erously and it can even be dou bled for larger groups, if you w ish Prepare ingredients in casserole ahead of time and bake about the time the guests arrive. An addi tional blessing is that this Mush room Casserole can be covered and kept warm if guests aren't ready to eat when you planned MISHROOM-CIIKKSE TASSKROI.R pound elbow macaroni 14 cups ' 'i cup salad oil 1 medium onion, chopped 4 cloves garlic, pressed 8 ounces i two 4-ounce cans i sliced mushrooms, drained 1 can HS'i ounces! meatless spaghetti sauce with mush rooms 1 can ( 10' j ounces I condensed tomato soup ! teaspoon salt 4 teaspoon pepper I1 pounds process American cheese, sliced Cook macaroni fallowing pack age directions. Meanwhile heat oil in skillet then saute onion and garlic. Remove from heat and add mushrooms, spaghetti sauce, undiluted tomato soup, salt and pepper. In two I quart casseroles, layer macaroni, cheese, and to-" mato-mushroom mixture. Bake, covered, in moderate oven (350 degrees for 30 minutes, then re move cover and bake for 10 min utes more. Makes 10 to 12 serv ings. Or in event one very large cas serole is used, increase baking time to 1 hour. Double recipe for larger groups, if desired. ONION-PARSLEY RICE Combine a little instant minced onion w ith uncooked rice: prepare rice as package directs. To serve stir in butter or margarine and chopped fresh parsley. ' Vi: By RUTH KING Rjf1 1 Si. " XTN-J HERALD AND NEWS, Klamath Falls, Ore. Thursday. March II, 1963 PAGE 1-B . '. ' ' ' . 1 jQy " W:'-Jf . V MUSHROOM-CHEESE CASSEROLE IZfl m ft it. r,,- - - W ...... .. .. ..i.-. : i ;mi:.:i-m ! "if i WA' '.U'TIv - fixings .and pepper, ugntly hrown m elbow macamni, '. teaspoon oil riltl.ffltr-H'H.TOl . f l,fB!. w v:7iML.. . s If: .. .... cud of melted butter or marca- nennor and '4 Inasnoon nf nreo. m hum nmmi 11 l c iiumHt u ' l'."..'-A ... E'ViJ jt iiLM&ii" n-t0Kr ' i f(f Macaroni-chicken skillet is an . ' " ' " . ,. 1 9 1 1 I-? J f7t: , rl : F -yone.diShmeal.DredgelTdd,UrtU.unce.canoirutC CARTER'S FINE FOODS LgMflr. fFITIlt HUTt M W ' ;' V Pound' frying chicken, cut intojlomato juice. Bring to boil. Add and macaroni are tender. Serves 1420 "P"" Vffit3&B3fi3$ I'JtM.lJ Ullfil'gJaSh' I r iH 4 Vr". ;-?W-- mfj-S serving pieces, w ith flour, salt I gradually 2 cups 18 ounces) of 4. Klamath Falls gJJjjfMklmjjtf K5s:' ... W M&rFTl -l SvTX73 FINE FOODS 1 1 .jiii mum l, : ; i x v l u u i n vz tarfK 111 I I Ml WW I MADE IT MYSELF . . and saved baiidotl You can, loo . just as easily, Spruanco mixes in minutes and you just add water. Mouth watering goodness every time. Costs less than ordinary bread. AT OlOCaS miYWHERI - H'nie for frre recipe booklet Jlr 441. Groat Fall. FOR LUNCH Cheddar cheese adds piquancy to this egg-spinach combination that will be hailed with delight by the family. Egg 'N Spinach Casserole Good "Sunny-Side Up" describes colorful egg 'n' spinach casserole brimming with good cheddar cheese and oh so easy to prepare. Crisp relishes, hot rolls, a baked apple and beverage complete a tasty and satisfying lunch with a minimum of kitchen time re quired. Wisconsin natural cheddar cheese, a favorite of the connois seur was selected for this dish. Cheddar cheese has a mellow cured flavor and may be pur chased either mild, medium or sharp to suit a family's fancy. The flavor of the cheese sharpens as the cheese ages so that truly vin tage cheeses may be aged a year or more. Natural cheddar cheeses are packaged in chunks, wedges and stick shapes as well as sliced. Refrigerator storage is best for cheese. Unopened, the original wrapper provides suitable protec tion. After part of the package has been used, the cheese should be covered tightly with aluminum foil or tight fitting transparent wrap and returned to the refriger ator. The old idea of wrapping cheese in a vinegar soaked cloth is not recommended. Although the vinegar may hinder growth of mole on the surface of the cheese, the vinegar flavor may be ab sorbed by the cheese. To enjoy cheese at the peak of quality and flavor, should be used within two weeks. EGG 'N' SPINACH CASSEROLE Yield: 4 servings 1 cup shredded cheddar cheese 10'j ounce package frozen chopped spinach 2 tablespoons butter or mar garine 2 tablespoons chopped onion 2 tablespoons flour i teaspoon salt ' teaspoon pepper 1 teaspoon Worcestershire l'i cups milk 2 ounce can mushrooms, chopped 4 eggs Cook spinach according to di rections on package. Melt butter in a saucepan. Add onion and cook about 5 minutes. Blend in flour, salt, pepper, and Worces tershire sauce. Gradually add milk, stirring constantly, until sauce is thick and smooth. Stir in cheese and mushrooms. Add spinach to sauce and pour into 8 inch square baking dish which has been rubbed with butter. Break eggs on top of spinach mix ture. Bake in a moderate oven 1350 degrees F.) about 20 to 25 minutes or until eggs are cooked Serve hot. VEGETABLE RAREBIT Yield: 6 servings a pound shredded cheddar cheese 10' z ounce package frozen broc coli spears 2 tablespoons butter or mar garine teaspoon dry mustard 5 teaspoons flour ' teaspoon paprika Dash cayenne 1 cup milk 1 teaspoon Worcestershire sauce Cook broccoli according to di rections on package. Drain and cut into bite-sized pieces. Place butter in top of double boiler. Melt over hot water. Blend in flour, mustard, paprika, and cayenne. Slowly add milk and Worcester shire sauce. Cook and stir until smooth and well thickened. Add cheese. Heat until cheese melts. Blend in broccoli and mushrooms. Serve hot in puff pastry shells. 1 Trv llsJc Salads Q n c ! m o rt o A o HI 7. SX&h SEW Gl Toast them in the oven and add a tablespoon or so to your fa vorite French ilressinj. Be sure they're Crescent imported from ' Nicaragua for perfect quality and appearance, fresh packed for per lect aroma and flavor. rhWFUT 9 . Special Purchase! Repeat of a Sell-out! Genuine Simmons BED SETS Simmons Innerspring Mattress, Matching Box Springs, Brass Headboard, Metal Bed Frame. All ror only $g(95 One Week Only! Excellent quality Simmons mattress and matching box springs with Simmons re liability. Tutted, vertical stitched border. Attractive brass hcodboard on roller metal frame. Big buy at this low price! In twins only. MorM nd Bo Sprinj S4Q83 Without Headboard 1 Framt Vl $5,95 Down $5 A Month 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 Price Good Through Wed. O Chicken Noodle O Vegetable Beef O Cream of Chicken O Cream of Mushroom Sunshine Krispie Mb. box 7'T 25- GRAPE JUICE 2-Lbs. Small, Tender 4-Lb. Plio Bag Sweet Navelt kW nil" E 3 i I m Mi Medo-Be . . i H m m r iiyiMra fT fri. Wl . ,. - Mil IVORY Iff u,"y " I I u in rz A ci aa in 111) f 1 " F k I I III I Iff t n I I I - - iimm r I r - 4;T 0 fBJM """'SJ 'ZZ j '-'.'.'.'-t ' ;- : W .i ,'HJir'. i f v r:-. ' V iaV mm mt mi ma am am am A m m am MrAT Extra Lean. TastV KCq. aaammm'iwm.mmmMaKm&m7X X J WX-aW aw ammm mm ma m I D c Meliorine Vi Gallons aE3C3aciaE3ncai Detergent Liquid 32-oz. King Size Flav-R-Poc Frozen 12-oz. DDDDDDDDnai Garden Fresh Produce PflTATflK ufn.:, I Vim VkkV Klamath ASPARAGUS ORANGES c TOM'S MEAT MARKET Always a Butcher to Serve You! Featuring U.S.D.A. "Choice" Aged Beef Boneless HAM Swift's Ready To Eat Fully Cooked Defatted No Waste And Only Lean, Tender S Fine Imported C LUNCHEON i MEAT i -lb. 99 Tm Cm i Swift'i Premium i' ! FRANKS j 311" Cube Steaks , 9 Extra Lean, Tosty Reg. Ground Round 69 Cubed and ready to cook Stew Meat Reg. 89c Lb. 69 lb. Ncbergall's Nescafe Instant COFFEE Sausage Rolls3P1 S B U.S.D.A. "Choice" Rib Steaks 10 -Oz. lb. D Aged Just Right Jar 10B EAST MAIN -ab. 79
