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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 27, 1963)
1IKRALB AND ES, Klamalh FaUs, Ore. ISM PACE for DELICIOUS Leftover lamb fakes on a new sfvle spring when it becomes Lamb Whirl, pepped up with seasonings and handy canned tomato sauce cradled in a biscuit crust. Lamb Whirl Is Welcome Springtime Food Dish Welcome as the sweel Spring time itself are fresh ideas to use lip leftovers from the ever popu lar Iamb roast, better yet when the dish looks new and invit ing. Even the first morsel of this one lives up to its promise of an exciting "difference." With all the whirl and flourish ef a pimvheel, this dish contributes green pepper, pickle, onion, and mustard to make yesterday's lamb zippy, and the canned to mato sauce blends them all into a perfect filling. Easy to do, loo. Just open the convenient cans ef good rich tomato sauce with; a beer can opener and mix with the other ingredients. To give each individual slice of Lamb Whirl a delectable "fin ish" combine the remaining to mato sauce with sour cream and spread gently over them. LAMB WHIRL (Servings 4-6) 2 cups finely chopped or ground roast lamb 1 teaspoon salt Vi teaspoon pepper 1 tablespoon polyunsaturat ed vegetable oil 2 (8 - ounce) cans tomato sauce 1 small onion, finely chopped Vt cup finely chopped green pepper 2 tablespoons sweet pickle relish V. teaspoon dry mustard Biscuit dough 1 1 a cup rec ipe) 1 cup sour cream Combine in heavy skillet the lamb, salt, pepper, oil, I'i cansl tomato sauce, onion, green pep per, pickle relish, and dry mus tard. Cook over low heat 10 min utes. Cool. Turn biscuit dough onto floured board and roll into a rectangle 'i-inch thick. Spread meat mixture over dough to with in 'i inch of edge. Roll up like jelly roll; moisten edges with wa ter and seal. Put roll on greased cookie sheet. Bake at 450 de grees F. for 30 minutes or until crust is browned. Slice while hot and serve with sauce made by lieating sour cream and remain ing tomato sauce together. Update Kitchen With New Range Tired of your old kitchen? One of the new, one-piece electric ranges can update it without ex pensive remodeling, since they slide into place without costly in stallation, yet give your kitchen smooth, built-in look. Requiring no installation beyond being connected with the elec tric circuit are the free-standing ovens below the surface elements,' some have one oven above and one below. ' Another range that requires no installation has one or two eye level ovens. These can be hung from a wall or set on a cabinet. Built-in units that require a minimum of installation are the "drop-ins" and "slide-ins" which tome with adapter bands to in tegrate them with cabinets and counter tops. Svnsiu Cok Slow A Baae Reripm F rep re, shred or cftee fin and combine in deep bowl y4 lb. cakboe (about 3 cups) Yi lb. carrots (about 1 cup) Toes lifhily with Ya cup fin f roon pepper silvers - Add I mixture ef and toss until vegetables are well coaled Yx cup Cooked Salad Dressing 1 tablespoon limon ulco 1 teaspoon celery seed Dace salad in refrigerator to chill until time to serve. Paik lunch portions into containers; cover containers lightly. 6 servings Apple Slow Fellow A Recipe. Omit carrels. Substitute li cop (about 2 oz.) raisins and 2 medium size apples, washed, quartered, cored and chopped coarsely. Sprinkle lemon juice over chopped apples before mixing with cabbage. Garden Potato Salad A Base Recipm Hmrty but pretty t with vegHables galore. Wash, cut into halves and cook covered in boiling salted water to cover 6 medium- lie (about 2 lbs.) potatoos Cook about 20 min., or until potatoes are ten der when pierced with a fork. Drain potatoes. To dry potatoes, shake pan over low beat. Peel potatoes, cut inlo cubes and place into a deep bowl. Meanwhile, prepare 2 Hard-Cooked Eggs Slice into bowl with potatoes. Toss potatoes and epgs lightly with 1 cup chopped celery Vt cup (1 medium-slae) chopped onion Ya cup choppod groan papper and a mixture of loospoons sort Ya teaspoon monosodium glvtamate teaspoon poppor Add and blend unlil vegetables are well coated Ya cup French Droning Place into refrigerator and chill at least 1 hr. Gently mix in before packing about cup Mayonnaise Pot lunch portion into container; cover tightly. Sprinkle top with paprika, finely chopped pars ley r slice more hard-cooked egg over salad. (Pack lunch portions of salad greens.) 4 to 6 servings SfuffocJ Tomato Sheik A Bae Kocipo For Temaio Shells Rinse and cut slice from tops of 4 firm lomolooa Scoop out centers of tomatoes with a spoon. Invert and set aside to drain. Fur Filling Blend tope I her Yi cup (V lb.) dry cottage choose Ya cup chopped cucumber Ya cup chopped celery 2 tablespoons choppod green pepper 1 toblespoon minced onion 1 tablespoon Mayonnaise Yj reaspoen salt Ya teaspoon monosodium gtutamate Few grains pepper Spoon filling into tomato shells. Place into container and cover tightly. Place into re frigerator and chill until time to pack lunch. 6 sewings Meat-Vegetable Salad A tlasm Hmvipe Set out VA cups diced, chitted, cooked meat or powttiy Prepare Yi cup (about 1 medium-slie) grated carrot V up chopped celery Toss diced meat and vegetables lightly with to 1 cup cooked peas Ya cup chopped sweet pkkle 6 ripe olives, pitted and chopped and a mixture of W teaspoon salt yA teaspoon monosodium glufamale teaspoon popper Add and loss until vegetables are veil coated Ya cup French Dressing Place inlo refrigerator to chill at least 1 br. Before parking lunch portions or serving, gently mix in 1 cup Moyennotse Pack fur lunch in container; cover tightly. Of spoen iuto a roll. Carry portion of salad greens, wrapped sepa rately. 6 servings Sea Food Salad Follow A Recipe. Substitute for meat 1 cup (7-07. can) tuna, 1 cup (6'f oz. can) crab meat (bony tUsue removed) or 1 cup (7JX-oz. can) salmon. Drain and separate sea food into chuul.s with a fork. Add 1 tablespoon lemon Juice with the French Dressing. WKf&SB MeBbatAu Visit The BAR Y S At the 3rd Annual COOKING SCHOOL AND FOOD FAIR Learn New & Better Woys of Serving Doiry Products 1" ikAMATH BASIN GRM'A.' MP MCDUCIRS OXFORD the first real rennemeni inuunc china in 100 years rf Pure white Oxford is the most translucent bone china ever! Remarkably liht in weight and refined in appearance . . . it is nonetheless amazingly strong. Jts shape reflects the classic tradition of bone china, yet has a freshness in harmony with the nwod of today. Whether you prefer 24-K gold or gleaming platinum, you're sure to find an Oxford pattern to suit your taste. Do come in soon and see Oxford! LEXINGTON Place Selling: Jinnrr, MnlmJ, butler plates, teacup A gutKcr $23.95 LADIES! Brand new brides or experienced house wives . . . Gorcelon's invites you to come in ond register your fovorite potterns. I F.XINGTON Combination CuQee-lea Pot .... J2t.0C Sea Gorcelon's Beoutiful Toble Settings ot the Cooking School i IT I If 522 Main Ph. TU 4 4361 i i. mi' nun
