Herald and news. (Klamath Falls, Or.) 1942-current, April 25, 1963, Image 12

Historic Oregon Newspapers

Herald and news., April 25, 1963, Page 12, Image 12

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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (April 25, 1963)

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Newspaper Page TextVex rrriv r-- J ,-jmK K-iii ... J- -J-: V-.g';-ww - ' . " - -" It i " ' " i mm m i ' 1 j-.'TlPf u ', '' . j' f ' ' v- I these Dert a Vour family will lorget late winter's chill winds when they sni(( the tragrant w armth of these spring-;.-eiky Apricot Hulls. In- tnguuijjiy inapca and shiny with a bright oriinge glaze, these dcli- ions rolls are made from a basic sweet yeast dough. Apricot Rolls at breakfast or snack-time do much toward con tributing to your family's good health, too. Home - baked and TIME TO CHANGE Appetites jaded from heavy win ter meals? Chase away the late winter doldrums with nd delicious rolls, pretty wHh Orange Icing. Apricot Rolls 5 cups sifted enriched flour (about 2 egRS Melted butter or margarine Sugar Orange Icing Pour boiling water over apri cots and albw to soak. Mean while, soften yeast in water. Scald milk. Measure sugar, short ening or nil and salt into large bowl. Add hot milk, stirring until HERALD AND NEWS, Klamath FallJ. Oregon Thursday, April 2S, 1963 PAGE 1-C commercially produced enrkliedsugar is dissolved and shortening bread and enriched Hour products is mc,ed. Cool to lukewarm. Stir contribute three essential B-v.ta-'jn about V, runs flour and beat these pert a I . : .Z' v- ;Jr,x -;.v;'N. la I differenet. HeaD cocoa-flavored whipped cream in the center. mins and the mineral iron you and our family need daily. Bits of dried apricots add ap pealing fla""" and color to the yeast douuh. The Iwirlv shape, reminiscent of the elegant rolls found in old world pastry shops, is easy and run to achieve Wind strips of dough around ynuri finger, twisting the dough as you wind. Slip the twists onto a baking sheet. Some of the roll: may topple slightly as they rise, adding to the charm of their appearance. Since the recipe makes two dozen Apricot Rolls, why not freeze some for a mealtime sur prise later on? To do so, bake! and frost the rolls as directed, and cool thoroughly, then wrapl rolls in moislure-vapor proof ma terial and trecze. To serve, un wrap and warm the rolls in s moderate oven (350 degrees F.' about 20 minutes until heated through. APRICOT ROI.1.S 1 cup chopped dried apri cots U cup boiling water 2 packages yeast, com pressed or dry cup water (lukewarm for compressed yeast, warm for dry 1 cup milk i cup sugar '.4 cup shortening or oil 2 teaspoons salt I Cow Belles Corner well. Blend in softened yeast, ap ricots and eggs. Stir in enough more flour to make a soft dough Turn out on floured board or pas try cloth and knead until smorth and satiny, about 5 to 8 minutes. i Dough may feel slightly sticky.) Sahpo into smooth ball and place in greased bowl, turning to; grease surface of dough. Cover and let rise in worm place (80 to 83 degrees K.i until doubled. about l'j hours. Punch down. Di vide dough in half and let rest 10 minutes. Roll each half of dough to rectangle, 12 x in inches. Brush with melted butter or margarine and sprinkle lightly with sugar. Fold dough in half to form rec tangle, 8 x 12 inches. Cut into x 8-inch struts. Wind each strip around index finger to form an upright spiral, twisting strip while winding. Slip off finger onto un- greased baking sheet (placing 8 rolls per sheet), sealing ends to top and underside. Brush with melted butler or margarine. Let rise in warm place until light, about 45 minutes. (During rising and-or baking some of the rolls may topple slightly.) Bake in moderate oven (350 degrees F.i 20 to 30 minutes or until golden brown. Brush hot rolls with melt ed butter or margarine. When partially cooled, drip Orange Ic ing over rolls. If self-rising flour is used, omit salt. I By MRS. TED HYDE Hamburger can he dressed up with foreign flavors from many lands. In our country we are proud of our heritages from many lands. Recipes from faraway places arei part of that accepted heritage. Like the people who brought them, the recipes have gone into the melting pot and emerged some what changed, having been adapt ed to the customs and tastes of their new homeland. Ground beef is an important ingredient in many of these recipes: Almost every family has its fa vorite variation on spaghetti and meat sauce, but perhaps some have not tried lasagna: LASAGNA 6 to 8 serglngs) 5 cups meat sauce 1 pkg. (1 lb.) lasagna noodles boiling salted water 1 lb. ricotta or cottage cheese 'i cup grated Parmesan cheese 'i lb. Mozzarella cheese, thinly sliced Measure meat sauce. Cook noo dles in boiling salted water ac cording to package directions until almost tender: rinse and drain well. Spread half the drained noo dles "ver the bottom of a lightly oiled baking dish 13x1x2 inches. Using half of each of the three kinds of cheese, spread alternate layers on top of noodles, cover ing each layer with meat sauce. Repeat, starting with noodles and ending with Mozzarella slices. Bake in moderate oven 1350 de grees) for 30 minutes or until hot and bubbly. MEAT SAUCE (Makes about 2'i quarts) 1 cup onion, chopped 2 garlic cloves, minced cup celery, minced Lt cup olive or salad oil 2 lbs. ground beef 2 teaspoons sugar I teaspoon oregano l'j tablespoon salt ORANGE ICING 2 cups confectioners' sugar 3 tablespoons milk '4 teaspoon orange extract 1 or 2 drops yellow food col onng, if desired Blend together all ingredients until smooth. Makes 2 dozen sweet rolls. 4 No. 30.1 cans tomatoes 2 cans (6 oz.) tomato paste Cook onion, garlic and celery in hot oil over low heat until soft, but not brown. Add beef. Brown over medium heat, breaking up with side of a spoon as it cooks, Stir in remaining ingredients and cover. Bring mixture to a boil Keduce neat ard simmer, slir-l ring frequently, for three hours, or until thick. Chi!': skim off fat Store sauce covered in refrigera tor or freeze in portion sizes until needed. NORWEGIAN MEAT BALLS (6 to 8 servings) 2 lbs. ground bcel 1 large raw potato ' 1 small onion 2'i teaspoons salt U teaspoon pepper ' teaspoon nutmeg or mace 1 teaspoon baking powder' ! cup heavy cieam 1 egg -: '4 cup butter or margarine Put potato and onion through meat grinder or grate potato fine and chop onion. Add nil re maining ingredients except butter or margarine: mix well. Shape into small balls and brown in ikillet in hot butter or margarine. Cover and cook over low heat for about 30 minutes, or until meat balls are well-done. Remove meat balls to a warmed serving disb. Thicken liquid remaining in pan for gravy: pour over meat balls. SWEET AND SOUR . MEAT BALLS 1 lb. ground beef 1 teaspoon salt 1 egg, beaten ; '4 cup flour 'i cup salad oil Combine meat and salt, form into 12-16 small meat balls. Com bine egg, flour to make batter: dip meat balls in hatter and brown in hot salad oil, turning to brown all sides. Remove from pan: drain off all but 1 tablespoon of oil. SWEET AND SOUR SAUCE' 1 cup beef broth or bouillon 1 green pepper ROSES 58 selections to choose from. No. 1 Grade only. Plant now for beit results. Baker's Landscape Nursery 6200 So. 6th TU 2-SSS3 Every Day Is A RUMMAGE SALE At SALVATION ARMY THRIFT STORE Hh A Kl.m.th III till ,l n.l (Continued to 4-C) ;l "Quality Plus Economy" ' Now or Buy Low -; ' Super Market i DiUlio's Dairy , All Guernsey Grade A . ! RAW MILK Reg. Price 79c Gal. . S 5 day Introductory offer S 69' , -unm-iiiiafnnmuBnM-r---. -1." HimrtiM umi iffi- if irTi i n in itffifi tir r j'lirtrriiiit'H'Hir'rrif rT"l' "" ' -.... -pp-.,, Ilmm ) HAIL TO THE BRIDE A luscious new chocolate vanil ice cream dessert with a bit of mint candy to make it BRIDAL SHOWER DREAM DESSERT June, the month of weddings, is just around the corner. If you're helping to plan a bridal shower, choose this Choco-Mint Ice Cream Ring for refreshment. It'll carry out your wedding-ring motif, and the girls will rave over its cool, minty flavor. Two harmonious flavors, mint and chocolate, are wedded in this frosty circle of ice cream. The topping on the finished ring is a sprinkling of crushed mint candies, in a pale, cool green, so that layer of candy goes into the mold first. Chill the mold in your freezer, then pack in the two pints of softened vanilla 1 c e cream, top with a second layer of crunchy crushed mints and return it to the freezer to hard en. The mints will absorb some moisture from the ice cream and become slightly soft, so they melt in your mouth. Chocolate comes next, an ample layer of creamy chocolate i c e cream that forms the base of the finished ring. Return the mold to the freezer, and while it's chill ing, you have time to whip up mounds of fluffy chocolate whipped cream for the center and the decoration around the base. Cocoa gives it that light choco- late-y flavor, and you'll be happy to know you can freeze the whole dessert, whipped cream and all. So you can prepare this delectable dessert well in advance and bring it out with a flourish at party time. CHOCO-MINT ICE CREAM RING (10-12 servings) Ring mold, 4'i - cup 4 cup green after - dinner mints 2 pints vanilla i c e cream softened 1 pint chocolate ice cream, softened 3 tablespoons sugar 2 tablespoons cocoa 1 cup w hipping cream Crush mints with rolling pin: sprinkle half into mold; set aside remaining mints, Chill mold in freezer. Pack vanilla ice cream into mold; sprinkle with remain ing mints; freeze. Pack chocolate ice cream into mold; cover and freeze. Unmold by dipping mold briefly into cool water; turn out onto chilled serving plate. Return to freezer to harden surface. Mix together thoroughly sugar and co coa. Beat whipping cream stiff; fold in sugar-cocoa mixture. Fill center of molded ring with choco late - flavored whipped cream. Slice and serve on chilled serving plates topped with whipped cream. HOUSTON BEAUTY SALON Is still open during remod eling Use 5th St. En trance. Ph. 4-3316 5 9th Anniversary SALE NOW IN PROGRESS Free Prizes, Huge Savings On Paints & Floor Coverings Green Stamps, Too! mm y floor WHOLESALE MEAT PRICES COMPLETE FINANCING Buy Now! Payment in 45 days. Free Delivery! First USDA BEEF GOOD & CHOICE ALL CUT AND WRAPPED FREE! Hind Quarters Fronr Quarter Whole or Half Beef 41l 4&56 ln. Half of a Half Beef For those families who do not have facilities to handle a full half beef ... All the cuts you get in a half beef including steaks, roasts, ground beef. Approximate weight 150 lbs. WHOLE - HOGS PORK tuts jvu yei 47?b 29! 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