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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 27, 1963)
Klamath 4-H Clubs Meet 'PACK f HERALD AND NEWS. Klamath Fa Ms. Ore. Wednesday. March 27. WW IIEM.EY ROOTERS SWINE Cl'B The Henley Rooters met on March 15 at tlie home of t h c president of the club, Cheryl For ster. Members each gave a report on a breed of pig. giving its origin main characteristics, color and size. AH common hog terms were defined and discussed. Robert Millard is our new mem ber, Karla Bray was a visitor. Scott Walters, news reporter. KAGKK hkateks The fourth meeting of the Eager Beaters was held on Feb. 25 at Mrs. Virginia Kent's home. Aft er the meeting we each had a turn at setting the table prop erly. After setting the table we each made cinnamon toast and hot cocoa. We served what we had prepared so that we could taste the food. It was very good We compared the taste of our own cinnamon toast and the way the book says to make it. We all agreed that this was much better. Unda Kent. News Reporter. VAQl'KKOS HORSE CIX'B The meeting was called to or der by Linda Parisotto, at the home of Scott Johnston. Lee Hoi liday read the by-laws. The min utes of the last meeting were read and approved. We talked about 4-H display in Charlie Read's window. Lee Holliday is chairman of the display. The secretary, Diane Colby, gathered the monev for our bri dles. Some of tlie group were shining shoes on March 9 for 4-H Club Week Don't forget tlie Monte Fore man school, May 4. 1963, and also the playday on May 12. Refreshments were served bv Mrs. Johnston. Dave Howard, news reporter. HOUGH RIDERS HORSE CI.UB The Dairy Rough Riders held a meeting on March 11 at the Porter Willis home in Dairy. The meeting was opened by president Larry Mitchell. Old and new busi ness was discussed briefly. Our guest speaker, Dr. Reitan, spoke to tlie club members on the un soundness of the feet and legs of the horse. A new member, Virginia Fal koski, has joined the club bring ing the membership to ten. Re fieslimcnts were served by Mari lee Willis and the meeting was adjourned. Shirley McKee, news reporter. I.VNC.l:l.I. VALLEY CHAPS The first meeting of the Lnngell Valley Champs swine club was held Dec. 12 at the home of Mrs. Eli Rosandich at 7:30 p.m. The purpose of the meeting was to elect officers for the coming year. They are: Steve Botens. presi dent: Raymond Strove, vice pres ident; Patsy Koandich. secre tary: I.ydia Rosandich, news re porter: Wilma Albert, song lead er. Other members this year are Carol Struve. Robert Scott, and Sylvia Rosandich. The club's meeting schedule for the year was discussed. It looks like they will have another inter esting year. The club leader, Dick Botens, explained the points of a good club, and the members dis cussed their reasons for joining the pig club. The next meeting will be on Jan. 9 at the home of Mrs. Art Struve at 7:30 p.m. Anyone interested in joining the club is invited to at tend the next meeting. Lydia Rosandich, News Reporter - KLAMATH COOKIES CLUB The ninth meeting of the 4-H Klamath Cookies was called to order by president Roxanne Whip ple. Our leader, Mrs. Whipple, in troduced our club members to our new co-leader, Mrs. Eileen Roberts. Rhonda Redfield gave a demonstration on how to make orange sponge pudding. Sharie Colas brought cookies for refreshments. Janice Blind was able to obtain a window at the Broadway Clean ers for our National 4 II Club week display. Saudy Miller, news reporter. Good Kitchen Meets All Needs "Much surface appeal is put into kitchens of new houses so they seem new and modern. Don't be misled, for the kitchen that looks most glamorous at first glance often turns out hopelessly inadequate. This warning appears in A. M. Watkins' book. "Building or Buy ing the High-Quality House at the Lowest Cost." According to Wat kins, a good kitchen meets three main requirements: . It conforms to the work-tri angle principle. 2. It provides adequate storage and counter space. 3. It is pleasant to work and cat in. The work-triangle principle re fers to the proper relationship of the refrigerator-freezer, sink, and range. According to a Cornell University study, a triangle drawn from refrigerator-freezer to sink to range and back should total between 12 and 20 feet. If it's much more, too much walking is required. . Home economists and kitchen designers arc quick to point out that one of the best ways to meet Watkins' third requirement is to use modern labor-saving appli ances such as today's automatic electric range. All tviws of electric ranges now on the market are designed to pro vide the popular built-in look. Tins means that whatever type is chos en w ill help make a kitchen more attractive. In addition, the variety of designs separate built - in cook tops and wall ovens, free standing, high-oven, and drop- in or slide-in models permits a wide choice of kitchen layout. making it easier to locate the basic kitchen work centers where htev are most convenient. An automatic electric range also nyikes cooking easier and ploas- .tnter by helping to free the home- maker from the kitchen while food cooks. In our country the per capita poultry consumption is tliirty- ight pounds a vear. In the coun tries making up the European Common Market, it's only twelve pounds a year. Serve better meals for your family regularly with HF Save the cooking school beef recipes . . , serve beef in new and different ways. KLAMATH COUNTY COW BELLES Sweet-Sour Meal Balls 30 min. l.nsily-mmik meal balls in saltct II i'(i jtM- right Jim or. Set out heavy skillet. Crind contents of 1 I2-oi. cm luncheon meat Mix thoroughly with m cup uncooked rolled eats 2 tablespoons flaw V4 cub milk 1 egg, well beaten 1 'i tablespoons prepared mustard 1 teaspoon Worcestershire seuce Shape into 6 ball. licit in the skillet. 1 tablespoon butter er margarine A.I.I hill? and brown over medium heat, turn ing occasionally. .Meanwhile, prepare Pwcel-Sour Sauce. Pour over balls in'killel. Stir constantly, basting kill. Cook until sauce thickens. Serve bam balls with sauce. fw Stteet-Sottr Sauce Blend together Yl cup Brmly packed brown sugar 1 tablespoon flour Stic in Yj cup water Ya cup vinegar 1 tablespoon white corn sirup 6 whole cloves Remove cloves before serving. 0 servings Panbroiled Lamb Chops IS min. aV Be Krripa Heat a heavy skillet. Wipe with a clean, damp cloth 4 lamb chops, cut about ' in. thick Place chops in skillet anil brown meat slowly. Maintain a temperature which allow s juices to evaporate rather than collect in pan. Willi too low heat, the meat will simmer in its own juices and become dry and leas tender when cooked. If necessary, turn meat occasionally for even browning and pounoff fat as it accumulates. For each pound of meat, mix together 1 teaspoon salt Yt teaspoon monosodium glutamate Y teaspoon pepper When chops are browned on one side, turn and sprinkle one-half of seasoning mixture over top. Brown other side and sprinkle remaining seasoning over it just before serving. Allow 10 to 12 min. for complete panhroiling time. Test for doneness by cutting a slit along the bone and noting color of meal. 4 servings Lamb Kabobf min. A Base Recipe 'or tlie most lanlali-Jnf Jlor, marinate lami or kijney at Iras! 24 hours in alliance. Wipe with a clean, damp cloth IV4 lbs. booed lamb shoulder er leg Cut into 1,'j-in. cubes. Cover lamb with mar. inide and set in refrigerator for at least 24V hrs., turning meat several times, for MariliaJe Mi thoroughly y, cup tarragon vinegar Ys cup salad ail 2 teaspaons salt 34 teaspoon monosodium glutamato Yl teaspoon pepper 1 bay leaf Yz clove gortic . Fur Kafoins Set out six ft in. skewers. Clean ' cut into halves from top to ba?e and set aide , 4 small (obout 1 lb.) anions Clean ( do not 'slice)", remove stems and set aside 12 large mushrooms (Mushroom stems mav be used in other recipes as desired ) Wijie with a clean, damp cloth 6 chicken livers Cut into halves and wrap around chicken livers 3 slices bacon Thread onto each skewer in the following order: lamb, onion half, mushroom and liver;, repeat, ending with mushroom. Do not crowd pieces on skewer. Brush meat and vegetables generously with Melted butter er margarine Arrange skewers on broilcrrack. Set temperature control of range at Broil. Place broiler rack in broiler with tops of kabohs about 3 in. from source of heat. Broil 15 to 20 min., turning kabobs several times and brush--ing with melted butler or margarine. Test for doneness by rolling a slit iu'lamb cuius and. noting color of meat. Sprinkle kalbs willi a mixture or 1 teaspoon salt Y teaspoon monosodium glutamate Yt teaspoon pepper Scrc at one?. 6 serving Liver Kabobs "J min. Follow A Recipe. Substitute veal or calf's liver for lam'n; wiite with a clean, damp rlotli and cut into culies. Omit marinade ami chicken livers. Thread the bacon, liver, onions and mushrooms on skewers as desired. Broil about 10 min., or until liver is browned".- COOKING SCHOOL EXTRA! QUICK RECOVERY rnwT to ruvv.ii.iin ' WATER You Poy 1) Bffv HEATER On.y "1) 0RE "A"' '0NUS L,F,CAT," rout DID tANGS of shi nr ttmie Alft WATlf HEATEI Of t " " I 33- PURE l WATER f NO i I rush A r,,, of tew electric wuioment ffpoce v V tu.lh ! 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