Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 19, 1963)
' 4 iviiLiviwrvnjJijJLj FIRSTS eg - a HORS D' OEUVRES, CANAPES, SHRUBS, COCKTAILS, and SOUP Family Weekly Cookbook MELANIE DE PROFT. Food Editor Although Shrimp and Artichoke Potage can be an appealing meal i in itself, it is a fine choice for the first course of a summer time menu. Shrimp and Artichoke Potage 2 tablespoons butter or margarine Vi cup chopped green onion Vi teaspoon thyme, crushed 2 10-os. cans condensed tomato-rice soup 2 soup cans water 1 cup cooked artichoke hearts, cut in pieces Seasoned salt 1 enp cooked shrimp pieces 2 teaspoons lemon juice 1. Heat butter in a large saucepan; add the onion and thyme and cook about 5 min., stir ring mixture occasionally. 2. Stir in the soup and water until welt blend ed. Sprinkle the artichokes generously with the seasoned salt; add with the shrimp to the soup. 3. Heat thoroughly; do not boil. Remove from heat and stir in the lemon juice. Serve hot. 0 servings Shrubs Fill 4- to 6-oi. glasses about a full with icy cold fruit juice (or a mixture of juices). If desired, before adding sherbet, spark with a dash of sparkling water. Float a smalt scoopful of sherbet (complementary or contrasting in flavor) on each serving. Double Orange Shrub Orange juice with orange sherbet. Pineapple Shrub Unsweetened pineapple juice with lime sherbet. Apricot Shrub) Apricot nectar with lemon or pineapple sherbet. 10 rmU Weekly. Mat If. 1MJ Deviled Toast Wings 2 4'j-oz. csns deviled ham cup mayonnaise 1 cup chopped celery Vi cup chopped pecans Vi cup chopped raisins 12 slices white bread Softened butter 1. Mix the first five ingredients in a bowl and chill thoroughly. 2. Trim crusts from bread, butter lightly on both sides, and cut each slice diagonally in half. Put each piece into a lVfexl-in. muffin-pan well so that points are up. 3. Toast in a 300 F oven for about 20 min., or until golden brown. Remove to cooling racks and cool completely. 4. Fill each "wing" with deviled ham mixture. t dm. "wings" Sea Food Cocktail Sauce Caribbee I cup mayonnaise Vi cup dairy sour cream 1 tablespoon lemon Juice 1 teaspoon snchovy paste Vt cup snipped water cress Vi tesnpoon tsrrsgon leaves, crushed teaspoon Tabasco 1 clove garlic, crashed in a garlic press 1. Rlend the mayonnaise, sour cream, lemon juice, and anchovy paste together in a bowl. Stir in the remaining ingredients. Chill the sauce thoroughly. 2. Spoon a chilled cooked sea food mixture of lobster, clams, shrimp, and crab meat into chilled sherbet glasses or sea shells lined with a small lettuce leaf. Top generously with sauce and garnish with sprigs of water cress. Serve with crisp crackers. About iVt cups sauce Tomato-Lime Cocktail on the Rocks Blend together 3'i cups tomato juice, 2 table spoons lime juice. 1 teaspoon Worcestershire sauce, 8 drops Tabasco, Vi teaspoon Angostura aromatic bitters, V4 teaspoon seasoned salt, and 4 teaspoons sugar. Chill thoroughly. Serve over ice cubes in 6-oz. glasses. Garnish with thin lime slices. About 1 quart (Continued on page 12) f ELEGANT DESSERTS j SwMt Dtlichts! j Hf't a cookbook with roctpot of tom ol the wctrld't J mott fobuloui dttMrts Crtm Br6l4, ftaktd Alatho, I MoutM Caft, and many othr havtnlf troati. j YOU US fOR ONLY 50 BACH POSTPAID ! TOi FAMIir WIIK1Y tOOKS j 1SJ N. Mkktoaa Ato Chicago 1, IH. Endoied find for which pleat tend me poil- j paid copiei of "Elegant Dim" 50 each. I Sotitfaction gworonteed or money refunded.) ! Nam j AddrSH l City Zone Stale
