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
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4710
South
Sixth