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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 6, 1963)
PAGE -B HERALD ANT) KEWS. Kl.malh Fall.. Or.. Thunday, June , 1963 - I Summer Goodness In Fruit Salad .... fiA -si. C 4 RECIPE FROM AFAR From the heart of Austria comes Raspberry Linier Torte, a dessert so delicious it belongs on every table throughout the world. Raspberries will soon be ready so this recipe is timely. Linz, Austria, Noted For Torte What a difference a day makes, 24 little hours." accord inR to a favorite old son. A person can become a year older, a pay- heck richer, or enjoy Heavenly Fruit Salad. In just 24 little hours, a med ley ot succulent summer - ripe fruits sauced with rich Creamy Dressing harmonizes into n blend of tasty eating. Fruits such as sweet seedless grab's, sun ripened bananas, succulent pine apple and juicy Bing cherries join together to make a refreshing dish. Not to bo overlooked is the tart good taste added by fresh oranges.1 and the summery flavor of rijw melon balls and dark purple plums. Miniature marshmallovvs give the faint flavor of candy-sweetness. The high note in this salad is the Creamy Dressing a tangy. sweet-sour mixture of eggs, or ange juice and delicious dairy fresh sour cream. The Heavcnlv Fruit Salad is appropriately named as it tastes even better the second dav than it did the first. For a quick change, this salad comes with a second dressing- fresh sour cream spooned right from the carton and mixed with the fruits. It blends in just 24 hours to the same luscious flavor as the Creamv Dressing. Although there is more work to the cooked Creamy Dressing than to the Quickie Dressing, it's well worth your while to prepare it. The uses are many as garnish for fresh or canned fruit salad and cup, as topping for fruited gelatinj alad, or as the sauce over grilled! fruit to accompany meats CHKA.MY DltKSSlNG Yield: 2 cups 2 eggs 2 tablespoons sugar 2 tablespoons orange juice 2 tablespoons vinegar 1 tablespoon butter Dash of salt 2 cups dairy sour cream In a small saucepan, mix egg: with sugar, orange juice and vinegar. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in butter and salt. Cool: then, fold in sour cream. Chill while preparing Irults. SALAD I cup seedless green grapes 1 cup diced banana 1 cup diced fresh pineapple 1 cup pitted Bing cherries t cup diced oranges 1 cup cantaloupe balls 2 plums, sliced 2 cups miniature mai sha- mallows, or 16 large marshmallows, quartered Combine fruits and marshmal lows. Fold in Creamy Dressing: poon carefully into serving bowl. Chill 24 hours to allow fruit and dressing flavors to blend fully Garnish with fruits and sprigs of mint, if desired. QIICKIE DRESSING Two cups of dairy sour cream. or more, depending upon desired creamincss, used right from the carton can be used in place of tile Creamy Dressing. Alky , X V ' ' .a:- xHr'i linn Ii i nnirt li- iiiiM.lrtr.i-4 "SIMPLY DIVINE" Marinate assorted fruits in creamy dressing or sour cream for a Heavenly 24-Hour Salad that is one of the most delicious put -together by good coolcs. The dressing harmonizes into a blend of tasty eating. In Austria, there is an ancientl but romantic old town of I.inz lucked into the countryside. This little town is famous for the plump red raspberries that have grown there in great profusion for many years. Years ago, the good cooks of Linz created a delicious rich dessert using their abundant rasp-: berries with two other specialties creamy custard and rich, sweet pastry. They named it Lin zer Torte, after their little town. A truly elegant and fine flavored dessert, Raspberry Lin zer Torte has a crisp, cookie like crust flavored with cinna mon, cloves and lemon. Ground almonds give the crust a nutty flavor and crunch. Though it is Cook's Tour NEW YORK (UPI1 Barbe cuing has gone from big feasts to big business via little feasts in the backyard. Old-time political barbecues fea tured 1,000 to 1.500 pound cattle, quartered and roasted over open fires. Halved sheep and whole pigs were cooked the same way. An estimated 10.000 persons ate .SO oxen and a herd of sheep at one such cookout in West New York, N.J.. says Col. Edgar Gar hisch, president of Grocery Store Products, Inc. Garbisch. a retired Army colo nel, added that this summer alone 81 per cent of American families are expected to buy $100 million worth of cooking equipment and $750 million worth of food for 1.3 billion outdoor meals. In popular usage, the noun, barbecue, means any meat, poul try or fish cooked on an open fire and basted with a sauce. But the word's origin is disputed, said the colonel. Some historians trace it to the medieval French prac tice of spit-roasting whole animals from "barbe" to "queue "whisk ers to tail. Others credit the Spanish "bar hacoa." a dual-purpose wooden framework used-either for cook ing or sleeping. European inad ers of lfith century Mexico cooked meat on such a device. So did American Indians, who supported the cooking food on green twigs held in place by four forked sup ports. Smoke from the green wood also flavored the food. Col. Gar bisch added. Barbecuing had political over tones in late 19th century Amer ica. Opposing parties competed with each other to supply the largest amounts of food and drink for bi-partisan barbecues, said Col. Garbisch. Dainty hors d'oeuvres and cana pes were unheard of. Typical fare consisted of barbecued meat, sweet potatoes, corn, thick slices of homemade bread, and fresh and pickled cucumbers, washed down with hot black coffee, bran dy or whisky, and plenty of beer or wine. Plain salted water was used to haste the meat during cooking Dipney. the equivalent of today's barbecue saut. was daubed on at the carving table. It was a mix ture of sweet country lard, stronc vinegar, and red and black PfPPer- Here's a modern ail-purpose harbecue sauce for marinating and cooking meat or fowl. In a saucepan, combine 2 table spoons each of salad oil and vin eaar. 1 tablespoon of bottled gravy coloring. 'i cup each of catsup and finely diced onion. ' cup of water. I garlic clove, minced. 2 teaspoons of Worcester shire sauce. 2 drops of liquid red pepper sauce, I teaspoon of salt i teaspoon of chili powder, and ' teaspoon each of black pepper and dry mustard. Bring to boil. Cool before using as marinade. Several hours chill ing help the flavors blend Makes about I'i cups, cnouch for 4 to A steaks, or B hamburgers, or 4 split broilers. more moist than regular pastry dough, the crust is handled much the same. With leavening added, it rises on baking as a cookie would to form a thick, tender lay er. A creamy custard filling goes into the crust first. The custard must cool before it's poured into the crust. Then the bright red Raspberry Glaze spreads over the custard. Finally, a lattice work of crust covers the glaze and the torte is baked until the crust is richly browned. Here is definitely an elegant dessert that is nutritious, as well.. The crust is made with enriched flour, which means generous amounts of thiamine, niacin, ribo flavin and iron have been added. Enriched flour supplies these nu trients to all baked products you prepare. The baked foods you pur chase from your grocery also pro vide these enrichment nutrients for your family. Raspberry Linzer Torte is deli-! emus either warm or chilled. However, if served warm, the custard filling will not be as firm when it's cool, Be sure to store any leftover torte in the refrigerator. RASPBERRY 1.INZKU TORTE I'x cups sifted enriched flour cup sugar 1 teaspoon baking powder teaspoon salt 'j teasoon cinnamon ' teaspoon ground, cloves 1-3 cup butter or margarine li cup ground unblanched al monds Grated rind of ti lemon, about 1 tablespoon 1 egg Custard Filling Raspberry Glaze Sift together flour, sugar. baking powder, salt and spices. Cut or rub in butter or margarine until mixture is crumbly. Stir in almond sand lemon rind. Add un beaten egg and mix well. Turn out on lightly-floured board or pastry cloth and press together. Reserve one-third of dough and place in refrigerator while pre paring torte. Roll remainder of dough into circle 'inch thick. Fit into nine-inrh pie pan. Trm edge. Pour Custard Filling into tone shell and cover with Raspberry Glaze. Roll out remaining torte dough and cut into strips '2-inch wide. Arrange strips over glaze in lattice pat tern. Press several strips together to form one long strip and place around outer edge of torte. Crimp to form fluted edge. Be sure dough edge does not overlap edge of pie pan. Bake in moderate oven 1350 degrees F.I 40 to 45 minutes or until browned. If edge of crust browns too rapidly, cover with narrow strip of aluminum foil for last 15 minutes. Cool and serve Makes one nine-inch torte, about six servings. C't'STARD KILLING i cup sugar '.4 cup cornstarch '-.i teaspoon salt 1" cups milk, scalded 1 egg. beaten 1 teaspoon vanilla extract Mix sugar, cornstarch and salt in heavy saucepan. Gradually stir in milk. Cook over moderate heat, stirring constantly, until mixture boils. Boil one minute: remove from heat. Stir a small amount of the hot mixture into the beaten egg. Add egg mixture to remain-! ing milk mixture and blend well. Return to heat and cook about one minute more or until mixture thickens, stirring constantly. Re move from heat and add vanilla. Cool thoroughly before pouring into torte shell. RASPBERRY GLAZE i cup sugar 2 tablespoons cornstarch 2 cups fresh raspberries pint, cleaned i Combine cornstarch and sugar in saucepan. Add raspberries and stir gently. Bring mixture to boil and cook until raspberries are tender and sauce thickens, three to five minutes. If desired, use frozen raspber ries. Combine two tablespoons su gar and two tablespoons corn starch in saucepan. Add enough sirup from a one-pound package of thawed frozen raspberries to make a smooth paste. Add re maining sirup and raspberries and cook until sauce thickens, three to five minutes. COTTAGE CHEESE M'dB" - 19 c Fri7t ' pftS" I ii i "; l ? Dt w 'I I ; Reg. 79c 4 Bag . I Jji n. wjj l POTATO N CHIPS S OIL JT 4$9V I : HERSHEY t I JL. lOlC i CHOCOLATE tg I SYRUP II Mbs. each ft 2 'S 30 Nil I KJyc If.' 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