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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.
If self - rising flour is used,
omit salt.
No. of ingredients: 11 j
No. of utensils: 17 I
Total preparation time: 1 hour
and 15 minutes 1
Slice cream cheese with a piece
of thread to get thin, even slices
without crumbling.
e
D
Fill Your Locker or Freezer NOW!
Same Low Prices!
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Old Midland Road
Custom Slaughtering
Ph. TU 2-0769
JiS! .
FULLER!
gunqmgp painty Jobs ated-buy gallons and savg
11 1 1 S
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Our Flm Quality Houm PMfrt fof
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painting snaootKgidiags?
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FULLER
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hOUSE PAIN'
Our Finest Houm Paint lasts 2 Years Longer
52.65,
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5
Q.
.P. Fuller
2899 South 6th
Phone TU 4-6377
We're Loaded With
G-E DRYERS!
Must Clear .
Model DA-610X $ A ft 95
DRYER 1
Mofchei Woihtr
at right
With troela
Model DA-110 G-E
DRYER
Operates on
110 Voltt!
Drici Big
12-Pound Load!
Sillier Special
With
Trade'
Your old refrigerator up to 10 years old, in
operating conditi6n.
I Top freezer hold 105 lbs. of foods
O Automatic defrost in refrigerator
section
O Use flush to wall - No coils behind
GE Filter-Flo
WASHER
1 frftfrhQZ
........
With
Trade
3 water levelt, 2 waih tempera
turet, linqle speed. With exclu
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and drum and big 12-lb. capacity!
Many Other Washers & Dryers All Sale Priced!
G-E
ELECTRIC
FAN
Keep Cool!
10-Inch
St 288
. Specials from Happy's Bargain Basement
IWpo timed Hot Point
Automatic Washer1.: M50
s65
Mntfomorr Ward
Refrigerator lacalltnl
REMEMBER . . .
We have complete
service facilities tor
ell G-E Appliances
end all mokes ef
TV. (Credit, gladly).
Refrigerator M5
Rcpeictitd Hot Point
aO 14 a . I . (a
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Norf
Automatic Washer
Portable TY
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Table TV
Serve! Got
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Apt. Sua,
tietlltnt
M75
l50
30
$55
M25
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.FULLER
PAINTS
1001 Moin
Ph. TU 4-8183