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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (April 11, 1963)
Spicy Treat Looking for a new breakfast Spring Look For Easter Ham each "flower" on a pick. Top the flowers with a bit of pars ley. Insert 3 or 4 picks Into pine peciaitiei. - - - s fry , ' - v .IS ? f-i Ves. W i to ' ' "' Ha ' ij'V ' Bv RUTH KING ifess HERALD AND NEWS, Klamath KalU. Ore. Thursday. April 11, 1963 PACE 1 C 4"r ' ? A... ? b.-Jt!i tv- 1 ; treat? Try French-style pancakes rolled around crisp bacon and ac companied by warm spicy peach es. Place drained canned cling peach halves on broiler rack. Dot with butter and cinnamon. Broil until warm and lightly browned. For each 6-inch pancake, beat to gether 1 tablespoon each flour1 and creamy cottage cheese. 1 egg and a pinch of salt. Pour into lightly buttered frying pan, cook ing about 2 minutes on each side. Spread with butter and a light prinkle of sugar. Roll around a strip of cooked bacon. Parboil green peppers before stuffing, then bake them in a moderate oven. Cover the stuff ing with buttered crumbs. CHICKIE CATCH-A-TORY To make bake two seven or eight-inch diameter cake layers, using favorite recipe or mix. Use one layer for body and cut head, tail, and feet from second layer. Cut and assemble on cake board. Frost in. white. Outline entire form of Chickie with yellow frosting, using pastry tube. Outline wing in yellow and use green for wing lines and grass effect at feet. The eye is dab of red frosting or a cinnamon candy. Use Plentiful Foods For Easter Since pork has been named an The salad might be a colorful, April Food-of-the-Month by the combination of greens and hard- United States Department of Ag riculture, wise homemakers can build their Easter menus around juicy baked ham without throw ing their budgets for a loss. In addition to pork, carrots and potatoes also will be abundant, they are also on the plentiful list. Other April plentiful foods are eggs, canned freestone peaches and ripe olives. So there's your Easter dinner. Buy the ham of jour choice, score the fat and stud with whole cloves, then bake according to the directions on the package. COLORFUL MEAL Serve the ham garnished with diained, canned freestone peach halves, centers of which are filled! with currant jelly, tart cranberry sauce or simply sprinkled with a bit of spice. Accompany with baked stuffed potatoes add a bit ol chopped chives or green onion, for zesty flavor buttered car rots and mushrooms. Pass a rel ish tray of radishes, celery slicks and ripe olives. cooked egg slices and the fam ily's favorite dressing, or deviled eggs on greens. For dessert, meringue shells strawberries and topped with whipped cream, or angel cake with ice cream and the berry topper. Coffee, of course. HAM TIMBALE 2 cups ground cooked ham. 50 minutes, until center is firm. Makes 4 servings. USE LEFT-OVERS If you're left with ham after the big meal, here's one delicious easy way to return it to the ta ble. What's more, this entree is a busy-day special, since it can be made in the morning, refrigerated and put in the oven about an hour before dinner. 1 cup medium w hite sauce. 2 eggs beaten, and t teaspoon dry mus tard. Mix all ingredients and turn into greased shallow baking dish. Set dish in a pan of hot water. Bake at 350 degrees, about Spring Pruning Fruit and Shade Trees Evergreens and Ornamentals Baker's Nursery Colt TU 2-5553 DRESS IT UP What better garnish can be found for this Easter ham than Pineapple? It dresses it up and de fines flavor too. To give your Easter ham the look of spring, garnish with little cups of carrot and pineapple flow ers with bright green parsley for foliage. Remove ham from oven about ' hour before serving and cut diagonal lines across the fat to form a diamond design. Cover the surface with your own special glaze and return the ham to the oven. After it has completed its cooking schedule, attach small pineapple wedges on food picks in center of each diamond. A pineapple garnish in paper cups sprouting carrot posies will give the perfect finishing touch to your Easter ham platter. For those leftovers which are alwavs anticipated, try the recipe for Ham-Creamed Corn Skillet. PINEAPPLE GARNISH S-ounce can pineapple tid bits, drained i cup mint jelly 1 teaspoon lemon juice 1 tablespoon syrup from pineapple tidbits Small paper souffle cups Parsley Thin slices of carrot Combine one can of pineapple tidbits with mint jelly, lemon juice and pineapple syrup. Fill small paper cups with this fruit mixture. Garnish each cup with a sprig of parsley. To make carrot flowers, cut fluted edged circles from thin slices of carrots. Fasten apple mixture in paper cups, makes it look like a flower pot. HAM-CREAMED CORN SKILLET 4 to S slices cooked bam U cup chopped onion 1 tablespoon butter 1 -pound can cream-style corn Vt teaspoon pepper 1 teaspoon dry mustard Vt teaspoon paprika 2 tablespoons chopped pi mento 'i cup grated cheese Fry onion in melted butter in a skillet until onion is tender but not browned. Add remaining in gredients. Cook over low beat un til cheese is melted, stirring oc casionally. Top with ham slices. Cover skillet. Heat 10 minutes over low heat. Serve hot. City Grade School Menus Monday, April IS Luncheon Meat k Potatoes Pickled Beets Peanut Butter Sandwiches Fruit Cup "2 Pint Milk Tuesday. April 16 John Marzetti Green Beans. Buttered Hot Buttered Homemade Rolls Dish of Applesauce Cookie '2 Pint Milk Wednesday, April 17 Oven Baked Chicken Mashed Potatoes and Gravy Bread & Butter Sandwiches Cranberries Fresh Pears h Pint Milk Thursday. April 18 Vegetable Beef Soup Finger Foods Filled Sandwich Deep Dish Apple Cobbler Cheese Wedge 'j Pint Milk Friday, April 15 Baked Beans Hawaiian Waldorf Salad Hot Buttered French Bread Jello Pint Milk WHOL MEAT ESAU PRCES COMPLETE FINANCING Buy Now! Payment in 45 days. Free Delivery! First USDA GOOD & CHOICE ALL CUT AND WRAPPED FREE! Front Quarter Whole or Half Beef Hind Quarters 41 lb. BEEF LOINS USDA Good and Choice. These loins are trimmed, no flank or kidney left in. Just sirloins, T-bones, club steaks, and a little ground beef. Cut and wrapped! PRIME RIBS Cut into rib steoks or prime Rib Roost. USDA grade Good. WHOLEh -HOGS Cut and Wrapped 39s Grigsby's Smokehouse Open 8 a.m. ta 5 p.m. Mon. thru Sot. Rt. 3 Box 66 Old Midland Rd. TU 2-0769 7K 7K 132 PRIZES IN ALL! It's new and different. It's from Aunt Jemima. Select-a-Prize Sweepstakes. No jingle to write. No statement to complete. Just fill in the coupon below. And if you win, you pick out the prize. 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