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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 26, 1963)
PACE 1 HERALD AMD NEWS, Klamath Falls. Ore. Tuesday. March ?6. 1963 j DELIGHTFUL SEAFOOD SALADS Luscious Rock-Lobster Salad Purchase 3 6- to B-er. frozen rockdefester tails (or Ue 3 6-ox. dam rocMobiter meat) If UHiig canned rock lobster, chill In tlie can in rcfrigerataf. Drain and cut inte chunks rhen ready to prepare salad. To Cook Frozen Ravk-TMhster 7Wi7s Bring to boiling in a heavy saute put or kettle 1 V qti. water 1 Vt tespeeni sail Add frozen or thawed rocllolnter tails to kettle. Cover; bring water again to boiling, reduce heat and simmer for 7 to 12 min. Dram tails; cover with cold water and drain again.' Using scissors or a sharp knife, cut through thin shell on underside of each tail. Insert fingers under meat and carefully pull it out. Coot moat; chill in refrigerator. Cut into chunks when ready to prepare salad. tV.r: E&act cooking time depends on weight. Cook ro(k lul)f ur tails 1 mm. longer than their individual weight in ounces. (Lor ex ample, cook a 6 oz, rot k-lohster tail 7 min.) Add 2 min. to total cooking time if frown tails were not thawed before cooking. To Complete Salad Prepare 1 cup diced celery Vt cup slivered unblanched almonds 1 tablespoon minced scaltions or onion Tut into a large bowl, reserving about 2 table spoons of the almonds fot garnish. Add the rock-lobster meat. Blend together 34 cup mayonnaise 2 tablespoons cream 2 tablespoons lemon juice Vi teaspoon sugar XA teaspoon satl xs teaspoon crushed dried tarragon leaves Vt teaspoon white pepper Add to the ingredients in the bowl, toss lightly to mix thoroughly. Chill. Serve m ft chilled Salad bowl; gam Mi with reserved almond s and ripe olives, 6 servings I.unciou$ Rack-Lobster Smlatt Lobster Paradise Crub meat or shrimp muv be substituted for part or alt of the Mister meat, or the pineapple shell may he filled U tih a mixture of crub meat, shrimp and lobster meat. Prepare and chill Russiqn Dressing For two servings, have ready t 2 cups (2 6-ox. cons) chilled lobster meat, cut into pieces, (or use . cooked fresh lobster meal) 2 serving bowls (each large enough lo hold crushed ice and pine apple half) 1 medium-stze fresh pineapple, chilled Crushed Ice Prepare Pineapple Shells. Cut part of the fruit into small, thin slues. Reserve remaining pineapple for use in other food preparation. Prepare and set aside 4 Carrol Curls 2 Green Pepper Rings 2 thin lemon or lime slices 4 teaspoons finely chopped celery 4 thin strips of pimlento Vi teaspoon chopped pimiento Vi teaspoon chopped ripe olives Set out 2 teaspoons capers Toss the lobster meat lightly with some of the pineapple pieces. Spoon mixture into shells, Arrange the remainder of the pineapple pieces around the lobster mixture. Fill the bowl? with crushed ice. Arrange the filled shells on the ire beds. Garnish the lobster mixture with the green pepper rings. Spoon the celery into the green pcper rings and top with the capers. Lay the pimiento strips crosswise over the rings. Put the lemon or linve slices at the base of each pineapple crown and garnish slices with the .chopped pimiento and olive. Arrange on the ice -riU, at both ends of each pineapple, carrot curls and Ripe or green olivet Just before serving, garnish dressing with 1 teaspoon caviar Serve the salad immediately with the dressings 2 servings Crab Meat Salad Jt adds a touch of elegance to any meal and is something special at luncheon or supper - A Base Rccijte Prain, remove and discard bony tissue, and separate contents of 2 6' -ox. cant crab meat (about 2 cups, drained) ' Prepare and mix with crab meat V. cup diced celery Mix together and add cup mayonnaise teaspoon pepper Toss lightly to mix thoroughly. Chill in re frigerator. When ready to serve, pile Salad lightly in lettuce cups. Serve with Lemon or lime wedget About 4 servings Curried Crab Meat Salad Follow A Recipe. Mix j cup chopped ripe olivet -andor ?j cup coarsely chopped toasted, blanched almonds with the celery. Omit the pepper, increase the may on runse to 1 cup and blend in 2 teaspoons lemon juice and 1 teaspoon curry powder. If desired, while salad is chilling, prepare and chill 4 Tomato Shells When ready to serve, lightly fill the shells with salad niutuie. ZIPPY BEAM SALAD Marinate canned blue lake green beans overnight in French dressing with onion rings and a dash of sweet basil and dill. Serve in lettuce cups. Garnish with sour cream and pimiento strips. Add instant minced onion to your favorite biscuit recipe and use tomato juice for the liquid. Roll out and cut into heir1, shaies Bake and serve hot w ith butter for breakfast, lunch or dinner. Pan - broiling meat? First heat the lieavy skillet, in which the- meat is to be cooked, until a drop of water will .siixle in it. Serve better meals for your family regularly with Save the cooking school beef recipes . . . serve beef in new ond different ways. KLAMATH COUNTY COW BELLES GIVEAWAY Erv Savio, Oregon Food Stores manager, will provide a luscious prime pot roast as one of the door prizes to be awarded at the Cooking School. Registra tion is all that is required to be eligible for one of the many valuable prizes that will be given each day. ,1,1 -f V 1 T , f,4 V. A NEW PERSPECTIVE A new eye-level "picture window" oven is a principal feature of the General Electric Ameri cana electric range, shown here by Fred Floetlce, HAP CO manager. The range also has a full size standard master oven. with Fancy food, party food, fun food they all taste better with 7-Up. Seven-Up wakes up your taste bud , . . lets you taste the full flavor of wliat ever you're eating Any food' a feast with 7 -Up. Featured at the COOKING SCHOOL! SEVEN-UP BOTTLING CO. of Klamath Falls
