Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (April 25, 1963)
HERALD AND NEWS. Klamath Falli, Orfjoa Thurtday. April M. 19U PAGE J-C CHICKEN FOR A FEW OR FOR A BIG CROWD SPRING DISH IS COLORFUL Chicken barbecues are a spring ular method for cooking chicken ' teaspoon red pepper 'j teaspoon black pepper 1 teaspoon chili powder cup catsup 3 cup water ' cup chopped green pep per, if desired Wash chicken pieces and dry. Melt butter in 11 by 7 by l' inch baking pan in a hot oven 1 400 degrees F.i. Remove baking pan from oven. As pieces of chick en are placed in pan, turn to coat ith butter, arrange skin side down in a single layer. Bake in a hot oven (400 degrees F.I 30 minutes. Combine onions and re maining ingredients and simmer 30 to 40 minutes. Turn chicken. Pour barbecue sauce over chick en. Bake another 25 to 30 minutes. Serve hot or cold with sauce. CIIICKEX BARBECLE Yield: 2i servings 6 chickens, cut up for frying l'i cups (3 sticks 'butter 6 cups sliced onions 2-3 cup vinegur 2-3 cup Worcestershire sauce '3 teaspoon red pepper 2 teaspoons black pepper 4 teaspoons chili powder 4 i cups catsup 4'a cups water 3 cups chopped green pep per, if dcs.rcd Wash chicken pieces and dry. Melt 24 of a stick in each of four 13 by 9'i by 2 inch baking pans In a hot oven (400 degrees F.. Remove baking pans from oven. As pieces of chicken are placed This colorful tomato and aspar soncd stock base . 1 teaspoon of Mel Yen Sea- soiling teaspoon of lemon peel U teaspoon of basil 1 teaspoon of arrowroot 14 cup of water 2 large ripe tanoatoes Cut tough stem ends from as paragus and steam 15 minutes or until just tender. Meanwhile, melt butter in small saucepan and blend in chicken stock base, Mei Yen, lemon peel and basil. Mix arrowroot with water, add to but ter and cook, stirring constantly, until mixture boils and thickens-. Chop tomatoes coarsely, add to sauce, and cook 2 to 3 minutes longer. Turn asparagus out onto heated serving dish. Spoon 6auco over it. Makes 4 servings. time favorite for families of four and is especially good (or cooking large amounts. This way t h e chicken takes very little watch ing and is turned only once. Tender-grown chicken is usual ly found cut up, packed in a tray and ovcrwrapped for easy exam ination and protection in t h t market. The transparent wrap is a good safeguard against sur face drying of the chicken in the home refrigerator. WESTERN STYLE CHICKEN BARBECLE Yield: 4 servings 1 chicken, cut up for frying ' cup ('2 stick' butter 1 cup sliced onions 2 tahiespoons vinegar 2 tahiespoons Worcestershire sauce agus dish will add a taste of or large gatherings of 25. And Ihe same barbecue chicken recipe is delicious whether made in fam ily size or in quantity. The spicy barbecue sauce is what makes the. Western Style Chicken Barbecue a favorite with Dad and the kids and with all he neighbors. The chicken is baked in the oven and served hot spring to your dinner menu. Don t druwn out its subtle fla vor with an emphatically seasoned main dish like spaghetti or cur ry. Team it, instead, with chops or poultry and, perhaps, a baked potato. ASI'ARAGLS AU PRINTEMPS 1 pound of fresh asparagus 2 tablespoons of butter I teaspoon of chicken sea or cold with the sauce. Crisp coleslaw and hot rolls complete the menu tor a backyard barbe cue. Cooking for a crowd is really not such a frightening experience. With just a little planning and advance preparation it can be as easy as cooking for four. Oven frying chicken has become a pop gle layer. Bake in a hot oven 1400 degrees F.I 30 minutes. Com bine onions and remaining ingre dients and simmer 30 to 40 min utes. Turn chicken. Pour barbe cue sauce over chicken. Bake another 25 to 30 minutes. Serve in pans, turn to coat with butter. arrange skin side down in a sin- hot or cold with sauce. BARBECUE AT ITS BEST 1 4.1 -L T - . .. I I WIDE OPEN These delicious open-faced seafood sandwiches have a new flavor, lemon-lime gelatine which is used as a glaze with sardines, eggs and tomato slice;. SANDWICH TREAT FOR LUNCH When you plan a luncheon or evening of entertainment, your guests will be enchanted with these handsome open-faeed glazed sea food sandwiches. They arc easy to make and have the ad vantage of advance preparation and refrigerator storage, plus boasting a new flavor in gelatin lemon-lime. Combined with the lemon - lime gelatin to make this unusual glaze are spices and tomato juice. The mixture is then slightly gelled and poured over the prepared open faced sandwiches. Use any kind of bread for ti.J sardine combina tion we suggest rye. There are many interest ing combinations of foods to go with this glaze: sardines with egg and tomato slices . . . shrimp with sliced egg . . . and canned crab meat with grapefruit sec tions. A tray of these will make a most attractive piece de re sistance for a party. OPEN GLAZED SANDWICHES with Savory Tomato Glaze l'i cup;. tc-TOto juice ' teaspoon peppercorns 'i bay leaf 3 teaspoon salt ' teaspoon whole cloves 1 tablespoon chopped onion, t cup chopped celery 1 regular size package '3 ounces) lemon-lime flavor gelatin 2 tablespoons vinegar 'j cup cold water 6 to 8 open faced sand wiches Combine tomato juice, pepper corns, bay leaf, salt, cloves, on ion, and celery. Cover and sim mer about 10 minutes. Strain. Dis solve gelatin in the hot liquid. Add vinegar and cold water. Chill until slightly thickened. Place open-faced sandwiches on a rack and pour the slightly thick ened glaze over the filling, al lowing ' cup glaze for each sand wich. Chill until glaze is firm. Makes a generous 2 cups of glaze, or enough Jor 8 sandwiches. Suggested Sandwich Combinations: 1. Sliced Egg, Sardine, and To mato. Use buttered rye bread. Top J each bread slice with 3 slices of hard-cooked egg, 3 slices of toma-' to, and 4 sardines. 2. Sliced Egg and Shrimp. Use; buttered whole wheat or white bread. Top each slice with 3 egg slices and 5 cooked jumbo shrimp. ; Garnish with sliced stuffed olives, i Glaze as directed. 3. Crab Meat and Grapefruit. Use buttered rye bread. Top with ! diced celery, flaked crab meal, and grapefruit sections. Garnish with green pepper strips. Glaze as directed. DIAPER SERVICE U. finni.h all $ If I B d.llvtr. Month R I 1 CHERUB DIAPER SERVICE Bob's Self-Servict Laundry 1711 Main TU 4-9234 J First man to fly an airplane oer the South Pole was Col. Beint Balchen. who flew Admiral Rvrd across it on Nov. 29, 1929. I 1 :2 A 1 Qxut'to-Cmi I uriupninrnF? nciiarMrcKj SELL THE MOST!! WiJtl 3 9th Anniversary SALE NOW SN PROGRESS Free Prizes, Huge Savings On Paints & Floor Coverings Green Stamps, Too! floor covering 520 Klamath Ave. Medo-Bel MELLORINE Vi M A C Gallon &df WlL Gal-flM wJHf T T T BIG 40-OZ. SIZE m "T BESTFOODS . QUICK S Mayonnaise 7 ' Crescent VANILLA 2-oi. 39 Dole Crushed PINEAPPLE E 43 e Delsey Asst. Toilet TISSUE 'C 2's . 27 Regular KOTEX 12's 39 Facial Tissue KLEENEX 300'i 23 Kleenex Aist. TOWELS 31 c Giant COTTAGE CHEES CARNATION FULL PINT Centennial Pinto, Red or White rge 40-oz. size S&W 303 tins Beans Vanilla Wafers Standby Corn c Hormel Chili1' Sliced Beets Peeled Apricots Kidney Beans Applesauce Whole Kernel Corn Tomato Catsup 2 lbs. Sunshine 12-oz. ream Style, 300 tins S&W whole, 303 tins S&W Red, 303 tins S&W, 303 tins S&W, 303 tins S&W King Size 20-oz. , mm 59c 5100 29c nr 51.00 4W TOM'S MEAT MARKET Always a Butcher to Serve You! Featuring U.S.D.A. "Choice" Aged Beef Meat Prices Good Through Saturday Tender, Well Aged U.S.D.A. "Choice" T-BONES Sirloin Steak U.S.D.A. "Choice" Beef "89 M Pureto, Smoked, Whole or 4Q(f naHl Shank End b-17 Cornish Hens - 79e Swift's Franks 31.00 Remember Tom's Meat Market for well aged, U.S.D.A. "Good" or "Choice" locker beef. We cut and double wrap free. 4 o l n nr&t White Star Chunk TUNA Ti"' 5 Grape Juice I Asparagus mm Nabisco C Grahsm Crackers Hi L i Large and Tender Snoboy Fresh Orange Juice Full Qt. 49 FINE FOODS 1420 Esplanade Ph. TU 2-2511 9 a.m. 6:00 p.m., Closed Sundays! Plenty of Free Parking Right to Limit Reserved! Prices Effective Thursday Noon Grocery Prices Good Throug'i V'ed. 1 1 ' 8
