Vex rrriv r-- J
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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!
LIVER
CALL US FIRST FOR
CUSTOM SLAUGHTERING
AT YOUR LOCATION
Daily Service Coll Anytime
Latest Style State Licensed
MOBILE UNIT!
Special Rates If We Cut and Wrap
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ft
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Buy one roll gel another for a penny!
Pa'terns, designs, colors by the doiens!
Tenures, screen print, and (lochs, ds
!incive imports. Most rolls are pre
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120 i KOO
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Second roll, juil 1f3
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CALIFORNIA - TULELAKE - Tuleloke Hardware
OREGON -KLAMATH FALLS-Swan Lake Moulding Co.
LAKEVIEW - Adam's Home Service
MERRILL - Merrill Lumber Co.
Phone TU 4-6377
FULLER
PAINTS
j
covering
Optn t .m. to 5 p.m. Men. thru Sot.
520 Klomoth Ave.
Rtt. 3 Box 66 Old Midland Rd.
TU 2-0769
MUM