Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 5, 1963)
!." w "w v -A 'n : P 1 - toft vts. , T U J im Tomato and applesauce provide a flavor complement for spicy .meat balls in this skillet dish. THE SCANDINAVIAN COOKBOOK Skill! If you know tho ftitivo Smorgoibord but not fho dittinctH Scandinavian oupi, uat and h diihm, and do om, you'y Ul ton long without this bookfvt of duKcioui roclpot. YOURS FOR ONLY 50f! BACH POSTPAID TOl FAMI1T WHKLT SOOKS 15J N. Mkhlaaa Chicago 1, III. tnckmd nd t far wnkfc pt tond M poftpoid j of "Tho Scondinarion Cookbook" 50i ood.. (SatirfocHon guaranty or nonoy refunded.) Nnmt Addrou Cy Zon. jjLV Ml WHN tcalMy Family Weekly Cookbook MELANIE DE PROET, Food Editor Meat Balls in Apple-Tomato Sauce 1 lb. (round beef 'A lb. ground pork 4 teaspoons grated onion 1 egg, slightly beaten 2 8-oi. cans tomato sauce 1 cup applesauce Vi cup soft bread crumbs 1 teaspoon salt ', teaspoon black pepper 'A teaspoon ground allspice Yi teaspoon ground nutmeg 3 tablespoons cooking oil I clove garlic, crushed 1 tablespoon flour 2 tablespoons brown sugar 1 teaspoon salt ti teaspoon black pepper 1. Combine in a mixing bowl the meat, onion, egg, lA cup of the tomato sauce, cup of the applesauce, bread crumbs, 1 teaspoon salt, V teaspoon pepper, allspice, and nutmeg; mix lightly but thoroughly. Shape mixture into balls about 1 in. in diameter. 2. Heat cooking oil with garlic in a skillet. Add meat balls and cook over medium heat, turning occasionally until browned. Remove meat balls and set aside. 3. Stir flour, brown sugar, and remaining salt and pepper into drippings in skillet and heat until mixture is bubbly. Adding gradually, blend in remaining tomato sauce; bring to boiling and boil 1 to 2 min. 4. Mix in remaining applesauce and meat balls; heat thoroughly. About S servings Note: If desired, mix cup cooked chopped onion into the sauce. Savory Pot Roast 3- to 4-lb. beef pot roast 2 teaspoons salt (blade, chuck, rump, teaspoon black pepper or round) 3 tablespoons fat 2 tablespoons flour 4 medium-sized onions, 2 tablespoons paprika thinly sliced 1. Coat meat with a mixture of the flour, paprika, salt, and pepper. 2. Heat fat in a large skillet or Dutch oven over medi um heat Add meat and brown on all sides. 3. Lift out meat and put about one-third of the sliced onions in an even layer in bottom of pan. Put meat into pan and arrange remaining onions on top. 4. Cover tightly and cook over low heat about 8 hrs., or until meat is tender. e to S servings Glossy Ginger Carrots 1 lb. small whole carrots, 1 tablespoon honey Dared 'A cup butter 'A cup thawed frozen orange juice concentrate Vl teaspoon ground ginger Vl teaspoon salt 1. Melt butter in a heavy skillet; blend in orange juice concentrate, honey, and a mixture of ginger and salt. 2. Add carrots to sk!11etvand cook, covered, over lo?r heat about 20 min., or until tender; turn twice. Garnish with snipped fresh mint leaves and serve at once. i to 6 servings Zucchini in Sour Cream 2 tablespoons butter or margarine 6 medium-sized zucchini, thinly sliced (about l'i lbs.) 1 large green pepper, cut in fine strips 4 teaspoon Bait teaspoon celery seed 1 tablespoon grated onion 1 cup dairy sour cream 2 tablespoons butter or margarine 1 cup small bread cubes Vl cup chopped blanched almonds Garlic salt Paprika 1. Heat 2 tablespoons butter in a 1-qt. top-of-the-range.casserole. Mix in the vegetables, salt, celery seed, and onion. Cover and simmer 5 min., or until vegetables are almost tender. Add sour cream gradually, blending well; heat thoroughly (do not boil). 2. Meanwhile, heat 2 tablespoons butter in a skillet over low heat Add the bread cubes and nuts; sprinkle with garlic salt. Stir frequently to brown all sides. Spoon-bread cubes and nuts around edge of mixture in casserole. Sprinkle top of vegetable mixture with pap rika. Serve at once. 6 to 8 servings Note: If desired, omit almonds and sprinkle shredded Parmesan cheese over top. Double-Boiler Chocolate Souffle 4 egg yolks 1 teaspoon vanilla extract 4 egg whitea 'A teaspoon cream of tartar 1 cup milk 2 sq. (2 ox.) unsweetened chocolate 3 tablespoons butter or margarine 3 tablespoons flour Vi cup sugar 1. Combine milk and chocolate in a saucepan ; cook over low heat stirring occasionally, until chocolate is melted and mixture is blended. 2. Meanwhile, melt butter in a heavy saucepan ; stir in the flour and cook until mixture is bubbly. Remove from heat and, adding gradually, stir in the milk-chocolate mixture; blend in the sugar. 3. Return to heat and bring the mixture to boiling, stirring constantly. 4. Beat egg yolks until thick and lemon colored. Adding gradually, beat chocolate mixture into egg yolks until thoroughly blended. Mix in the vanilla extract Cool to lukewarm. 5. Using a clean beater, beat egg whites until frothy; add cream of tartar and continue beating until rounded peaks are formed (peaks turn over slightly when beater is lifted upright). 6. Gently fold the chocolate mixture into the beaten egg whites until thoroughly blended. 7. Butter inside of top section of a 2-qt metal double boiler; turn mixture into it. Cover and set over boiling water (water should rise to no more than one-half of the height of double-boiler top). 8. Keeping water gently boiling, cook 60 to 70 min., or until a silver knife inserted halfway between center and edge of souffle comes out clean. -9. Run a spatula around edge of souffle and invert onto a serving plate, or spoon into individual serving dishes. 10. Serve immediately; garnish with sweetened whipped cream. About 6 servings I (TTiiZ i KENT . THE CIGARETTE WITH THE NEW MICRON ITE FILTER i 1 Refines away harsh flavor... refines away rough taste... for the mildest taste of all! jjj I THE FINER THE FILTER, THE MILDER THE TASTE rmlly Wnklv, Hoy I, ISM family Weekly, May S, 1MJ IH1 f. leillwJ Co
