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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 20, 1963)
Vwf,4 .sl . -T.r 'HE A,, ... P M - . ''-si'- 4,. J;- ;- - T.rtw! ; . - ..v.:s-t:.,.J ft5 -. ',- . .- -' J- ' .H OfV" Company Fare Takes Little Time The simplicity of many icsion-l al French recipes has made them international favorites. A special ty of the province of Lorraine is a delicious cheese custard tart cheese M ounces' , Custard Filling U teaspoon dill weed Sift together flour and salt. Cut or rub in shortening until mix called Quiche Lorraine. A French'ture is crumbly. Sprinkle with wa- favorite for more than 500 years, tcr, mixing lightly until dough be the original Quiche was simple! gins i stjc.( together. Turn out fare. Imaginative cooks added oth- on lightly floured board or pastry er ingredients to turn this once cloth and press dough together. peasant mainstay into such gla- Roll out to 'inch thickness and PAGE 2-B HERALD AND NEWS, Klamath Falls, Ore. Thursday, June Z0, 1W.3 VEAL SPECIALTY morous dishes as Crabmcat Lor raine Pie. i Crabmeat Lorraine Pie features a flaky pastry shell layered with fit into 9-inch pie pan. Trim and flute edge. Rinse crabmeat, flake and remove filaments. Sprinkle over bottom of pastry shell. Cover boned and cut in two-inch cubes, and two shallots, chopped. Drain I excess fat. Place veal in oven proof casserole. Add ' cup of fsauterne, salt and pepper to taste. i a dash of paprika and one Veal aila risotto Milanese is an' cup of chicken stock or' con- Italian specialty of Casserolesomnle- Kitchen I Cook, uncovered, for one hour Render enough veal or beef;r until lender, in preheated 300 , , degree oven. Meanwhile, . saute suet to cover bottom of a heavy , , finei,, skillet. Saute in it until brown I chopped, and one teaspoon oft three pounds of leg of vealjoregano in one tablespoon of hut-1 iihiwiiwii m iiiimni' iunm ter. In a cup, stir 'i cup of sau tcrne, a little at a time, into two tablespoons of arrowroot or six tablespoons of flour. After meat is tender, add both these mix tures to it and bring to boil. Adjust seasoning. Garnish top with ' pound each of mush rooms, cooked and chopped, and ham cut into match-stick lengths, and U cup of chopped fresh parsley. Serve to 8 with saffron rice. T reheat, allow 30 minutes in a preheated 350-degree oven. flaked crabmeat, Swiss choose andiwith cheese. Pour Custard Filling X Cr " v . jr , ,ti,r-ir.itr,.iir--l-V ItflMh"" I ' MmmmmSUtl , CKKirtW -tTv rt i GET READY FOR HONORS You'll tally a grand slam I meat Lerrain Pia at your next bridge luncheon, score at , hostess when you star this lutciom Crab- I I f.l.J 1W cups cottage cheese lat least five minutes. Add boil-lion and salt to taste. Pour on tO AVRrfin Jf3 flU . : J ... .. , .... Lf l,k.no mivlnro ,H hill Layered Salad 1 tablespoon unfavored gela tin (1 envelope) cup cold water i cup boiling water 1 tablespoon sugar V teaspoon salt 2 tablespoons vinegar H cup chopped celery i cup shredded uncooked carrot Vt cup finely shredded or chopped cabbage 1 teaspoon minced green onisn Salt to taste Salad dressing Salad greens Divide gelatin into two equal portions (Vi teaspoons each), and soften each in two tablespoons of cold water for at least five mm utes. Add boiling water to one portion and stir until dissolved. Add sugar, salt and vinegar and set container in cold water for! ing water to one portion and stir until dissolved. Add sugar, salt and vinecar and set container in I cold water or ice to chill until the consistency of unbeaten egg white. Fold in celery, carrot and cabbage and pour into six in dividual gelatin molds, filling al most half full. Chill until sticky firm. Set second portion of gela tin In container into a pan of hot water 'and stir until dissolved. Add cottage cheese, minced on ion and salt to taste. Pour on top of cabbage mixture and chill un til firm. Unmold on beds of salad, greens or in crisp lettuce cups and garnish with mayonnaise or any desired salad dressing. Makes 6 servings TRY THIS Fresh green asparagus spears taste even better when accented with a lemon-butter sauce and a generous topping of crisp toast ed slivered almonds. a creamy dill ,and onion sparked custard. The company-special pie takes little more than an hour s preparation time from mixing bowl to table, making it an ideal party luncheon entree. Crabmeat Lorraine Pie rates a high nutrition score also. Essential nutrients provided by the enriched flour used in the pastry plus the protein-rich filling make a top nu tritious dish of Crabmeat Lorraine Pie. Enriched flour used in all your home baking and included in the flour products you buy sup-j plies an important nutritional bon us of three B-vitamins and the mineral iron. Crabmeat Lorraine Pie needs only a crisp green salad to com plement its creamy richess. For dessert serve pineapple-strawberry fruit cup and your favorite bakery- fresh cookies. P.S. File the recipe to use (or special Friday and Lenten fare for your family, too. CRABMEAT LORRAINE PIE I'i cups sifted enriched flour 'i teaspoon salt 'a cup shortening 4 to 6 tablespoons cold wa ter 1 cup crabmeat I6'i ounce can' 1 cup finely shredded Swiss over cheese and sprinkle with dill weed. Bake in hot oven MOO de grees! 35 to 45 minutes or until silver knife inserted halfway be tween center and outer edge comes out clean. Allow to stand 5 minutes before serving. CUSTARD Fpj.ING 3 eggs, beaten 1 cup milk 1-3 cup chopped onion 1 teaspoon salt Dash pepper Blend ingredients and pour ovei crab and cheese. Makes one 9-inch pic. 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