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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 26, 1963)
(miwiry Expert S&8 Fir t ' 5 h ' 11'"! il H'1 m !U FISH EXPERT Mrs. Carolyn G. Sullivan, Regional Home Economist for the U.S. Fish and Wildlife Service Bureau of Commercial Fisheries, is a native of Oregon where she graduated from Oregon State University with a master's degree in Home Economics. Her previous experience has included teaching at Oregon State University in Corval lis, Oregon, and the University of Puget Sound, Tacoma, Washington; serving as western regional home economist' for General Electric Company, and as nutrition consult ant and executive director for the Washington' State Dairy Council. Mrs. Sullivan wiH preterit Fish Cookery Demonstration at the fairgrounds, Wednesday, March 27. Basic fish cookery will be demonstrated. Six easy-to-prepare recipes using fresh, frozen, and canned fish will provide new menu ideas and suggestions for including more fish in family meals. There will be door prizes and awards. Doors open at 12 noon. Good Fish Recipes CI. AM CHOWDER (4 servings) a cupful mimed onions 'i cupful while part of leeks 'j cupful of yreen peppers a cupful shredded celery 'i cupful tomatoes, skinned.; I drained of seeds and cut J small ' 1 cupful raw potatoes cubed ' 4 tablespoons butter ' 1 tablcspoonful Worchester- t shire sauce I ' 2 cupfuls little neck clams. ' canned , 2 cupfuls water Salt, white pepier, nutmeg, chopped parsley Braise onions, leeks, peppers' and celery in butter. Add flour. Stir carefully until absorbed. Add tomatoes, broth drained off clams, and water. When about two-thirds done add potatoes. Finish over slow tire. Put clams in last. Heat thoroughly, and season to taste. A sprinkle of chopped parsley is added when serving. salt, juice of 1 lemon Parchment paper Olive or salad oil Remove meat from bones, skin. cut into portion pieces, salt and season, and sprinkle with lemon juice. Cut round pieces of parch ment, dimensions of soup plates, and moisten with olive oil or salad oil. Saute onion and celery in one ounce of butter. Add bread crumbs, parsley, thyme, pepper, and salt. Bind with egg. P u t spoonful of dressing on paper. place piece of fish on same and garnish with shrimps, mushrooms, bacon, and a piece of butter. Fold paper over fish to make edges rneet and turn with finger in ward, lapping over a small por tion at the time, crimping it to close tightly. Bake 25 minutes at 350 degrees. Make incision in paper when serving. EASY OYSTER CASSEROLE 1 pint oysters Vt pound mushrooms 3 tablespoons butter or mar garine 1 can cream of mushroom soup 'z cup crushed oyster crack ers U cup grated Parmesan cheese 1 cup whole oyster crackers Place oysters in colander to drain. Cut stems from mushrooms and chop. Slice mushroom caps. Saute muchrooms in two table spoons of the butter until soft. Add .mushroom soup and heat, crushed oyster crackers and Par mesan cheese. Place a layer of the crackers in the bottom of a well buttered one-quart cas- erole. Add a layer of oysters, then some of the mushroom soup. Continue with remainder of cracker mixture, oysters, and soup. Melt remaining tablespoons of butter. Add whole oyster crack ers and stir to blend. Top casse role with crackers. Bake at 350 degrees (moderate oven) about 20 minutes or until hot and bub bly. Makes four servings. Richard Boone of the CBS Tele vision Network's "Have Gun, Will Travel" is a seventh-generation nephew of Daniel Boone. PAGE 2 HERALD AND NEWS, Klamath Falls, Ore. Tuesday, March 26, 193 HALIBUT BAKED IN PARCHMENT ' (4 servings) 2 lbs. halibut 4 slices bacon 4 mushrooms, sliced 1 cupful shrimps, blanched and peeled clean ' 1 cupful fresh bread crumbs 1 small onion, chopped fine 2 branches celery, cut fine 1 egg only 2 ounces butter 1 sprig chopped parsley Pinch thyme, white pepper, a f shopX0 I Till MIDNITE Y l3 1 VJwi tf Enjoy Low, Low I If ffi-Wj P"cet I 'If y-?yn T "A,,er Hour." A MARKET BASKET Store No. 2 So. 6th & Shosto Woy Open Till Midrtite Mori. Thru Sat. Open Sunday & Holidays 10:00 to 7:00 POLLY PACIFIC presenfs . . . A Potpourri of Good Ideas THURSDAY. MARCH 28 of ffce 3rd Annual Herald and News COOKING SCHOOL and FOOD FAIR rr Be sure to see Polly PocificBev Lyons) and her idea-packed program at the Herald and News Food Fair, Thursday at 1:00 P.M. You'll see demonstrations of new ideos far preparing familiar foods . . . you'll get han dy tip on ways to make your homemaking chares eosier with the modern electric help ers .. . you'll go home brimming with a host of ideas for preparing tasty and exciting family meals. Remember it's free to everyone! Valuable door prizes including handy electric opplionces! Pacific Power & Light . you Live Better . . . Electrically!
