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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 28, 1963)
peciaitl in Jf d By RUTH KING "ASUS t y f ) n jj ' j r--',' .u 74-Wls , .... l, A' Ml !! ! - . .UA. " Mfc.y - "7" C-4 -' .!" , II "lml I " 1 " " 1 ;. - r- J . ' " "' ' , , . ij . J -i in -dm iiii'iiia inrnBhr'iiii HKRALI) AND NKWS, Klamalh Kails, Urr. .; :.'!;.b!-!j,!. MRS. AMERICA? MAYBE! Virginia McGaughey, a busy homemaker and mother of three, two daughters and a son, plans meals carefully to give the maximum of nutri tion on a food budget. She does all the food shopping for her family of five, watch es sales to save and knows the value of cheaper cuts of meat, tastefully prepared. She likes to cook. A recipe submitted to judges of the Mrs. America Contest in New York . is published this week. Mrs. McGaughey is one of three Oregon finalists screened from 20 women who entered. Chicken Casserole Mrs. Earl E.' (Virginia) Mc Gaughey, candidate from Oregon for Mrs. America, shared this: recipe wilh readers this week. It is one she submitted to the judges who will name the new Mrs. America in April. Mrs. McGaughey said it is gen-' erous enough in proportions to be used for a family reunion, a church supper or other large group. Cook one large or two smaller chickens, to make the equal of five pounds. When well done, bone. Use plenty of water while cooking to make ample broth. DRESSING 12 cups of bread, broken fine 2'2 cups of chicken broth, more moisture if desired. - Corn bread can be used if liked. 3 tsp. salt 2 tsp. rubbed sage ',2 tsp. pepper Mix well SAUCE Use l'i cups of fat skimmed from broth. If not enough, fill up cup with margarine. l'i cups all-purpose flour 3 tsp. salt l2 tsp. pepper (Continued on 6-R) Thursday, March 28, 19K3 PAGE 1-B FILBERT-TUNA CASSEROLE Filbert-Tuna Dish For Lent Hm i iwn m .mmi n n wwmihw miimi iimctihiiiiihi mi mumiwiu 1,1 i-iin nil irf nuinir4-''- r i rr M: low at Tower Furniture... a DMTTE GROUP Just Jfox YOCT It's really fun to choose your dining group here . . . whether you hove just o little place for "breakfast for two," a breakfast room . . . dining area even a ".real" dining room. And the low prices will surprise you. EVERY GROUP HAS BEEN REDUCED FOR THIS ONCE-A-YEAR CLEARANCE. BUT COME EARLY 5 Pc. Dinette Set A gay group in bronzetone that will give years and years of service. Comfortable chairs, covered in gay vinyl. Table has ex tension leaf. Reg. 64.95 Now Only 7 Pc. Dinette Set Deluxe group with six matching chairs. Table has extension leaf. Self edging. Finest quality. , i : Reg. 119.95 Now Only 41" l)i)95 No Money Down x ijjOjl !) jffjjj W fTgj Open Fri. Till 0 hrkihg iot djant (. flic most dazzling menus are often created from the simplest touches combined with a little originality. Oregon filberts are one of the interesting touches that lift a recipe into the realm of I "dazzling and different." These dainty round nuts are a delightful touch of crispness and flavor in any dish from salad to dessert Filbert Tuna Casserole features! filberts in a delicious casserole to highlight Lenten menus as well as other season's menus. Oregon filberts are the interest ingly different nut that adds so much delightful flavor and tex ture to cookies, candies, breads, meats and desserts from Simple to elegant. Oregon is the largest producer of lillwrts. for it is here that the gentle climate comes with perfect soil conditions to produce lovely filbert trees and their delicious fruit. Bring out the flavor of Oregon filberts by toasting them for 20 minutes in a 275 degree oven, then rubbing them while still warm between rough terry towels your hands to remove the thin skin. This dry blanching produces rich toasted nut that comple ments any flavor combination. The filberts combine dcliciously with versatile tuna in Filbert Tuna Casserole with an casy-lo- do sauce of condensed cream of mushroom soup. Wide buttered noodles complete this tasty Len ten dish. Once you prepare this convenient, llavoriui dish, vou will add it to your repertoire for every season. KILBEKT TL'XA CASSEROLE 'k cup filberts l ean ((' 1 ounces tuna 1 can condensed cream mushroom soup Spring Meal Lamb-Peaches May-in-March feelings, whatever the weather outside, are easy enough to produce at mealtime Plan a lighthcartcd, pretty menu and serve it on a spring-like ta ble. Broiled lamb chops accompan ied by Currant Meringue Peaches ought to accomplish the trick for vou. Your meal is on the table in a jiffy, too. For the meat, you could choose either rib, loin or shoulder chops. The shoulder chops are usually the most economical, states meat ex pert Iioba Staggs. I he tilled peach halves can cither bake in the oven or broil until golden brown. Serve them hot on the platter with the lamb. BROILKD LAMB CHOPS Currant Meringue Peaches 6 to 8 rib, loin or shoulder lamb chops, cut 1 In ; inches thick Salt Pepper Currant-Meringue Peat he Set regulator for broiling. Place chops on broiler rack. Insert boil er pan and rack so the top of 1-inch chops is 2 to 3 inches from the heat and 2-inch chops is 3 to 5 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Chops cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches thick require 20 to 22 minutes. Serve with Currant .vieringue peaches. 6 to 8 serv ings. Currant-Meringue I'rarhn 2 eg whites '1 cup currant jelly 1 can '1 pound 13 ounces cling peach halves, drained Beat egg whites until stiff. Heat currant jelly into egg whites un til thoroughly blended. Place peach halves cut side up in shallow baking pan. Top peach es with generous spoonfuls of currant-meringue. Bake in a moder ate oven (350 degrees' 10 to 1; minutes or oruil until meringue becomes lightly browned. Yield B to 8 large peach halves. jr .V V ' v --'- j 1 can (3 oz.l mushrooms 'a cup sour cream 1 tablespoon parsley flakesl Toast filberts in a 275-degrce oven for 20 minutes. Hub while still warm with a rough terry towel or between 'your hands to remove the thin skin. Slice thin. Combine tuna, undiluted soup and mushrooms with liquid in skillet or saucepan. Bring to a simmer and heat gently S minutes. Re heat, stir TROPICAL TREAT It soon will bo pis cherry time. Tart red cherries are a welcome ad dition to spring menus. Until cherry picking time substitute canned cherries for this delicious dessert, Hawaiian Miss Takes Honors move trom it-ream and parsley flakes. Ar range over hot noodles anil sprin 01 kle with lilherts. Makes 4 serv- lings. An attractive Hawaiian high school senior, Myrna Yee, from the Island of Oahu, Hawaii, walked off with lop honors In the 13 National Tart lied Cher ry Recipe Contest announced in the Pump Room of the Ambas sador East Hotel in Chicago. Miss Yee won out over thous ands of contestants entered from souriliigh schools coast-to-coast Her entry. Tropical Chcrrv coconut from her island home in America's newest state. Miss Yee, representing the con test's Western division, will use her lop-prize of $1,500 scholar ship to pursue a college career in the field of home economics. The other three regional final ists representing Central, East ern, and Southern states re ceived $300 scholarships each. They were Judy Baer of Durant Pie. combined the tart-flavor of: Iowa, (Cherry Button cookies! America's traditional pie fruit Janice Blethan, Rockland. Me with the exotic flavor of flakcdl idlazed Cherry Braidi; and Ella Charlene Holmes, Des Arc, Ark.. (Cherry Topped Custard). The National Red Cherry Insti tute, sponsors of the event, also awarded four second prizes $300 scholarships and four regional third prizes $200 scholarships. In addition, there were 40 regional runner-up prizes Sunbeam Mix masters, and 100 regional runner up prizes 25 record albums for the next 25 best recipes in each region. (Continued on 6-B) Easter Gift for your Child! HAPPY EASTER BW'uw.iTO.Mjiiij iiiiii 11 i.ii.iMiin.yn.m.y'W'it'AWJ.' wwme; i jihwiiiwwww ' BOG COtORING KIT UWj T " 5 - - - MjJki m ' v i ' ' ' ' y " ' x ' ' wnD CD' AX A; A , -TV ' " I , fvfmmmmm ' Inside each packaged Armour Star Franks jW? " -tH ":':S1L 1 pack of fun tor any youncster, this Egg Coloring Kit (Yau Mothers t. Sj ' CS' y, ' t will like it, too - no mess anil bother as with a lot of dyes.) ' ' ' f ! Kit contains cut-outs for malting a Bunny Egg and a Clown Egg, B , x A f r" jf; 'V blight "printed" vegetable pamts (enough to decorate thtee doien ft l"'t"l ' ' ' ' - ' ' ' eggs), colorful egg designs for your young artist to copy, and easy iVVjfVL Ife mhihhdiihiii ..-.c-.v ur-tx-'i 3J 1 directions. OCVV ' Sri" ' I Celalljhisfree in every package of Armour Star Franks-Ihe franks IkK t ' ' 't t I- as nourishing as steak It's our way of wishing you Happy Easter - ' iC" 'f " '? ' T ! 'Sr & j as well as happy eating1 See specially marked packages In your store A'tL ' jrv sw : " ' ' ' ' ' ' '"A , y-V ' SCK 3 People Read SPOT ADS yen are new. 12th and Main Ph. TU 4-8858
