Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 27, 1963)
HER4LD AND NEWS. Klamath Falls, Or. p Wednesday, March 27, ljyt j j ffCgy in.' ? J: 53 US Blunder Pea Soup Set out a l.1 a-jt. saucepan. BreaV apart ith a fori: ilie eontrnj of 1 pkg. (12 ox.) frozen pMf Set aitle. Set out 2 cupc milk pHt hilo ItlrnJrr container in order listetl, 1 Cup of ilie milk ami 1 tablespoon Hour 2 loblespoons buttor or morgarino Vl teaspoon salt Vt teaspoon monosoium glwtamato Yz teaspoon nutmeg Yi teaspoon pepper 1 smalt onion quartered Cover, turn on motor ami bleml. ftmitnue to liletid liile gradually adtling ouc-hdlf of peas. Blend until, contents of container are llior .ouglily mixed, about 1 to )i nun. Jnir con tents into saucepan. Pour ecorI cup of mill into container. Bleml, gradually adding remaining pea?. Stir container contents into: mixture in saucepan. Bring to boiling, stirring occasionally. Immediately pour lunch portion into preheated vacuum bottle; cover tightly. 4 sen tugs Main Dish Soup Follow A R:ipe.- Increase milk to 2! 2 rups; divide equally for two additions. Gradually add 1 cup culed, cooked ham, canned luncheon meat or bologna with last addition of pea?. Easy Tomato-Bouillon Soup A Rose Recipe Combine in a l!a ijt. saurcpan 2Vi cups (No. 2 can) tomato juice Vh cups (two lO'j-to 11-oz. cans) condensed beef bouillon Stir in Vi teaspoon celery seed Va teaspoon sugar teaspoon monosodium glutamale Vi teaspoon pepper Bring jtisl to boiling. Pour lunch portion into preheated vacuum bottle. Cover tightly. 5 or C servings Ky Jomntu-Itmiilluii Soup, Triple iVvker Saiilili, Mr-I.atses Ctipcako Tomato Soup with Potatoes rollow A ReWpe. Gradually add soup to Vi ups whipped potatoes, stirring coruUntlv. Heat thoroughly in saucepan. Tomato-Corn Soup Follow A Recipe. Combine 1 t.d le-poon chopped onion and )i cup chopped green pepper and cook until onion is trans parent in 1 tablespoon butter or margarine. Mix into 2!i clip (Xo. 2 can) cream-style com and blend into remaining ingredients before healing. Croutons A Base r7ect Melt over low beat in a laie, heaw Aiv 2 to 3 tablespoons butter or margarine Meanwhile, if deired, trim cruts from ' 2 slices toasted bread Cut bread into . to Jj-in. cubes. Put into skillet and toss until alt sides are coaled and browned; remove from heat. Cool; wrap tightly in waxed paper, moNlure vaporproof material or aluminum foil and park in tum'h to accompany oups. JIpoiU Vt cups Crvulons ' Tempter Croutons Follow A Recipe. Suh-tilute for the butler one of the Tempter Butter Spreads. Cheese Sticks Arrange on baking sheet 3 slices bread (white, whole wheat or rye) Toast bread slices on one side in a MM)CY oven. Spread unloaded side of slirps with mixture of 3 tablespoons grated Parmesan cheese 1 egg yolk 2 tablespoons melted butter or margarine Cut each slice into six strips. Return to oven about 15 lo 20 inin., or until lightly browned. JS sticks Made Easy Entertaining SARDINE SALAD ROYAI.E Tangy and tasty sardines from the cold mineral rich waters of the Norwegian fjords and garden fresh vegetables combine to make this appetizing sardine salad a unique family treat. Wonderful for arm weather menus. . INGREDIENTS 2 3a4 oz.) cans sardines 6 medium size tomatoes 3 celery stalks, diced I 2 medium size apples, cored, diced 1 small head Romaine let tuce 3 tablespoons mayonnaise 6 teaspoons mayonnaise (for garnish) -Seasoning to taste Method: Wash and trim the celery stalks. Dice. Wash the apples (do not rjeel). core and dice. Drain the olive oil from the sardines, cut sardines in half 'reserving six whole sar dines for garnish) and combine with diced apples, celery and mayonnaise. Slice off and reserve the top of each tomato. Scoop out the pulp, dice and add to the sar dine mixture. Season mixture lo taste and toss lightly. Stuff each tomato with the sar dine mixture. Replace the tomato tops and dab with a teaspoon of mayonnaise. Arrange a whole sar dine on each. Chill and serve. Yield: 6 generous servings. STl'FFED EGGS, OLAF INGREDIENTS 1 3ai oz.) can sardines Eggs, hard cooked Mayonnaise Piccalilli or India relish (Continued on Page 12) E3 Klamath 4-H Club Sessions DAIRY SPARER1BS The Dairy Spareribs had their first meeting in February at the home of Jack Rogers, club lead er. We chose our officers and they are Howard McGee, presi dent; Walter McGee, vice presi dent; Linda Cox, secretary; Jer ry Rogers, recreation leader, and Larry Mitchell, news reporter. Thu nnvl rmutmt, uc nn VcA 1 U, t.l ilUgCI 3 IIUIMC UIIU UUI club discussed our community! project. Some of our members came up with some good ideas Larry Mitchell, News Reporter president, on Feb. 25 at the home of Mrs. Jack Hayes, leader. We had our regular meeting, refreshments and a song. After the. meeting we practiced hem stitching like the hemstitching contest they have every year at U the fair. - Our meeting was then ad-O journed. Marlene Moore, !W News Reporter. U KLAMATH COOKIES CLl'B The eighth meeting of the 4-11 hlamath Cookies was called to or der by president Roxanne Whip ple at the home of our leader, Mrs. Hugh Whipple. Dawn and Roxanne Whipple gave a demon stration on how to make brown ies. Twelve members were present. Our next meeting w ill be on March 11. Sandra Miller, news reporter. MUSICAL MACHINES The second meeting of the Musi cal Machines 4-H sewing club was called to order by Judy Hayes COSTLY COLD BLOOMFIELD, N.J. (UPI) - The common cold costs U.S. in dustry about $5 billion in produc tion loss and wages, more than any other single disability, ac cording to Sobering Corp., b i g drug manufacturing concern. The average employe loses 2.5 days a year, due to colds, Scher mg said, and while the symptoms of the common cold are known to all mankind, its cause is still a mystery. IS THE VALUABLE COOKING SCHOOL COUPON GOOD Thurs., MARCH 28lh STANDBY FANCY CATSUP Reg. 29c SRrWY? TIP Efll lbs PASTEURIZED AND BOTTLED FOR YOU right HERE in KLAMATH FALLS n s 20-oz. F 0 R Limit one coupon per family. Enjoy the cooking school then check with Big-Y for oil the items you need to moke cooking more fun. Be sure ond bring this coupon with you to Big-Y Thursdoy. I L - 1 tf II 6 1 I L J s D D D D D D a a eS 4710 South Sixth
