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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 16, 1963)
Cookbook r (Continued from page 8) Spicy Pickle Pinwheel Bread 2 cups biscuit mix W cup milk Vi cup drained sweet pickle relish 1 8-oi. pkg. cream cheese, softened 2 tablespoons milk Vi teaspoon salt Ys teaspoon black pepper Vi cup grated carrot ', cup finely chopped green pepper Vl cup chopped scallions including tops 1. Add cup milk all at once to biscuit mix in a bowl; stir with a fork into a soft dough. Turn onto a lightly floured surface and knead lightly about 10 strokes. 2. Roll into a 14x1 1-in. rectangle. Spread with relish, roll as for jelly roll, and set on a greased baking sheet. 3. Bake at 450F about IS min., or until lightly browned. 4. Meanwhile, blend cream cheese, remaining milk, salt, and pepper. Stir in vegetables. Set aside. 5. Remove bread from oven to cooling rack and cool on baking sheet about 10 min. Cut into -in. crosswise slices. 6. Spread slices with the cream cheese-vegetable mixture. Serve immediately. It to 16 slice Baked Hominy Dessert 1 qt. milk Vi cup butter, cut in pieces 1 cup long-cooking hominy grits 1 teaspoon salt 1. Heat the milk to boiling. Add the butter, then gradual ly add the hominy grits, stirring constantly. 2. Bring to boiling and boil 3 min., or until mixture becomes thick, stirring constantly. Remove from heat 3. Add the salt; beat at high speed of an electric mixer for 5 min., or until grits have a creamy appearance. 4. Turn mixture into a buttered 1-o.t casserole. 5. Bake at 350F for 1 nr., or until lightly browned. 6. Serve hot with light brown sugar, cream, and fresh blueberries. 6 to 8 servings Note: This is an excellent meat accompaniment when drizzled with melted butter and sprinkled with shredded Parmesan cheese. Brown Moravian Cookies Pennsylvania Dutch country again will hold its folk fair this summer, June t9 through July 8, in Kutztown, Pa. Trestle tables piled high with wonderful authentic food delights, for which Pennsylvania Dutch cooks are famous, will include this molasses cookie. 4 cups flour Vi teaspoon baking soda 4 teaspoon salt 1 teaspoon ground cinnamon Vi teaspoon ground clores Vi teaspoon ground ginger 1 cup firmly packed light brown sugar Vi cup butter Vi cup lard IVi cups light molasses Vi teaspoon cider vinegar 1. Blend the first six ingredients together in a large bowl. Add the sugar and mix well. 2. Cut in butter and lard. Add molasses and vinegar grad ually, mixing thoroughly. Chill dough thoroughly. 3. Using a small amount of dough at a time, roll out about Vk in. thick on a lightly floured surface. Cut with fancy cookie cutters. Transfer to greased cookie sheets. 4. Bake at 350F 8 to 10 min. About 8 dot. cookies Use butter, if desired, but then cookie is not authentic. t JO tr - 1 nirwA utoug disco v ur&sg i 'I , TredKarUd bror born a Dixie bow ratiring fortk to aptut the O.S.A. I wi mm m$m hie UNDEE THE PILLSBURY COLORS HANDSOME TO GAZE UPON I j t - - - - -1 - - - f l'i O w oUioarta( Xoyal XXuab&nda, ' ' Dew Children, and IToble GKaoeta BE ALERT! I r Seize this ooooxtunitv ' Is v'h ol your grocer's awnmuaiu II , 'J ' - ; V"' ' '' . V '' ,- ' ' t l Family Wttttly, Junt II, 1M) 3 ijiiifl-ia. vw
