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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 26, 1963)
Delightful Seafood Recipes Will Be Told, Demonstrated At Third Annual Cooking Show (Continued from Page 3 per in butler until tender. Blend in flour. Add milk gradually and cook until thick, stirring constant ly. Add seasonings, egg, and crab meat. Place in 6 well-greased in dividual shells or S-ounce custard cups. Bake in a moderate oven. 350 degrees F., for 20 to 25 min utes or until brown. Serves 6. Serve with parsleyed potatoes, buttered beets, citrus fruit salad, hard rolls, brownies, coffee, tea, milk. SHRIMP AND MACARONI SALAD I (To Re Demonstrated Ry I Caroline Sullivan t Wednesday, March 27 I 3 cans M'i ozs. each) tiny shrimp I 2 cups cooked elbow macar oni 1 cup chopped celery 1 cup chopped cauliflower Vt cup chopped pickle Vt cup chopped parsley or par sley flakes '.i cup mayonnaise 3 tablespoons garlic flavored French dressing i teaspoon monnsodium glu tamate 1 teaspoon salt Vt teaspoon pepper 1 teasxxn celery seed 1 teaspoon grated onion or onion flakes 1 tablespoon lemon juice 3 hard-cooked eggs 2 tomatoes Lettuce Drain shrimp. Cook and drain macaroni. Combine shrimp, ma caroni, celery, cauliflower, pickle and parsley. Toss together light ly. Combine mayonnaise, dress ing, monosodium glutamntc, salt, pepper, celery seed, lemon juice, and onion. Add to shi imp-macaroni mixture and mix together. Serve on lettuce and garnish with egg and tomato wedges. Serves 6. Serve with crispy cornbread, chocolate sundaes, colfee, t e a, milk. OVEN FR1KD ItAINItOW TROUT (To Re Demonstrated Ry Caroline Sullivan Wednesday, March 27) 6 pan dressed rainbow trout, fresh or frozen 1 tablespoon salt 1 cup milk 1 cup bread crumbs, browned 4 tablespoons salad oil o. other fat melted Thaw frozen fish. Clean, wash, and dry fish. Add the salt to the milk and mix. Dip the fish in the milk and roll in crumbs, place in well-greased pan. Pour melted fat over fish. Place pan on shelf near the top of a very hot oven 500 degrees F. and bake 10 to 12 minutes or until fish flakes easily when tested with a fork. Serve immediately on a hot platter, plain or with a sauce Serves 6. SAUCES TAKTAKK SAUCE 1 cup mayonnaise 1 tablespoon minced pickles I tablespoon paisley flakes 1 tablespoon minced capers (optional I 1 tablespoon onion flakes Combine all ingredients and chill. LEMON CREAM SAUCE 2 3 cup sour cream 2 tablespoons fresh lemon juice 2 tnllesioons chopped onion 2 tab!esoons chopped par sley '. teaspoon salt Combine all ingredients and chill. Serve with creamed new pota toes, kernel corn, radishes, cel ery, carrot sticks, re bread, rhu two crisp, colfee, tea, milk. SOUTHERN RAKED FILLETS 2 pounds fillets, steaks, o. portion fish I teaspoon salt Dash pepper 1 teaspoon nutmeg ' cup orange juice 1 teaspoon grated onincc rin.l V cup butler or vthvrYfrt.' melted Cut fillets into serving - size portions. Place in a single layer in a well-greased baking pan. Combine remaining ingredients and pour over fish. Bake in a moderate oven, 350 degrees F., for 20 to 25 minutes or until fish flakes easily when tested with a fork. Serves 6. Serve with baked potatoes. stewed tomatoes, tossed salad greens, whole wheat bread, choco late tapioca pudding, coffee, tea, milk. SEAFOOD MOUSSE 2 cups flaked or canned fish, crab meat, lobster meat, or shrimp 1 tablespoon unflavored gela tine ',4 cup cold water 'i cup boiling water ',i cup mayonnaise or salad dressing Vt cup catsup 2 tablespoons lemon juice li cup chopped celery 2 tablespoons chopped sweet pickle 2 tablespoons chopped stuffed olives Vt teaspoon salt Salad greens Drain canned fish or remove any shell or cartilage from shell fish. Soften gelatine in cold wa ter for 5 minutes. Add boiling water and stir until dissolved. Cool. Blend mayonnaise, catsup, and lemon juice. Combine all in gredients except salad greens; mix well. Pour into mold and chill until firm. L'nmold on salad greens. Serves 6. Serve with buttered broccoli, spiced bran muffins, rhubarb pie, coffee, tea, milk. CLAM AND CHEESE DIP (To Re Demonstrated By Caroline Sullivan Wednesday, March 27) can (7 or V.i ounce) minced clams 1 3-ounce package cream cheese Vt teaspoon salt 2 teaspoons grated onion or onion flakes 1 teaspoon Worcestershire sauce 3 drops Tabasco sauce 2 teaspoons lemon juice 1 teaspoon chopped parsley or parsley flakes Potato chips Drain clams and save about 4 tablespoons liquor. Soften cheese at room temperature. Combine all ingredients except potato chips and liquor; blend into a paste. Add clam liquor one tablespoon at a time, beating after each addi tion, until desired consistency is obtained. Chill. Serve in a bowl surrounded by potato chips. Makes about 1 pint dip. TUNA APPETIZER TRAY 2 cans '62 or 7 ounces each) tuna ',i cup mayonnaise or com mercial sour cream 2 tablespoons chili sauce or catsup 2 teaspoons mild horseradish 1 tablespoon lemon juice '2 teaspoon Worcestershire sauce Assorted raw vegetables Drain oil from tuna; add to mayonnaise and beat until blend ed. Stir in remaining ingredients. Mix dressing with drained tuna; turn into center of serving dish. Serve with cucumber slices, dia gonally cut celery, tomato wedg es, cauliflower flowerettes or oth er vegetables. Six servings. BARBECUED FISH (5-6 servings) l'i pounds fillets of haddock, bass or perch 2 tablespoons chopped onion 1 tablespoon shortening or salad oil . ' cup tomato ketchup Vt cup vinegar 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar '2 teaspoon salt Heat oven to 375 degrees F. i moderately hot). Place fish in greased shallow baking pan. Brown onion slightly in shorten ing; add remaining ingredients; simmer five minutes. Pour over fish; bake for 30 minutes or un til fish is tender. Garnish with parsley. First "wooden nickel" was is sued by the chamber of com merce of Tenino, Wash., in 1932. PACE 4 Tuesday, March 26, 1903 HERALD AND NEWS, Klamath Falls, Ore. JPI M BIG HAM A fully-cooked boneless ham will be one of the door prizes each day to be given at the Cooking School by Big-Y Stores. Jack Hallmark, one of the Big-Y owners, shows one of the prize hams. Visit The dai my BAR At the 3rd Annual COOKING SCHOOL AND FOOD FAIR Learn New & Better Ways of Serving Dairy Products El KIAMATH BASIN GRADE ' A iMltK PROOttCtRS AtfN IV' i' They Cost No More! Famous MONARCH RANGES Outstanding Electric and Combination "Lifetime" Ranges Since 1896! ( i fite MummMian"';!: - 1 ill i ' I I 1 s- Monarch Electric Range with Kitchen Heater. B19, 'lifetime" oven bokei 12 leaves of brcod or nine pies . . . Amcrico's eosiest to clean oven. Deluxe, fully automotic, with 4 Super Speed surface units. Kitchen healer burns either wood or cool. See this one! Monarch Ranges from Less Cal-Ore Bonus & Hofter's own Gener ous Trade - In Allowance. 17995 CALORE ELECTRICAL LEAGUE ONUS QUALIFICATION rou OLD WAIEU HE ATE! OF NV tyfi . tpDliei -o curchjse of new electric wuiDrrwnf itv ZEST ?:yL."r.b" i' .1. oood f.h i.. J. i 1 T . Po lh Mlling dol.,. 0r eocio r.b 10 Ami 2ln ,u,h.i..d 1 v wttn imut - ' FREE DELIVERY EASY TERMS! Ph. 4-4878 833 Klamath Ave.
