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