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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 20, 1963)
o PACE -B Thureday, June 20, 13 HERALD AND NEWS, Klamath Falla, Ore. ' i'ivr v I- I' Wmp USE LEFTOVER ROAST Lamb stuffed peppers of shining spring green hold leftover roast and nee sparked with new flavors and blended with handy canned tomato sauce. Want to keep the bright green color of the peppers? Rub each one with melted butter or bacon fat before popping into the oven. LAMB STUFFED PEPPERS Here's a seasonal way to serve stuffed peppers that makes theml newlv welcome with their appetiz ing annearance as well as the new flavors for leftover spring lamb. Cut the peppers lengthwise cat and incidentally hold more stuffing. This stuffing is Middle Eastern in feeling, with a blend of rice, lamb, oregano, and raisins which give the unique flavor. What really mixes them harmoniously while contributing the right amount of moisture Is the conveni- Potato Pointers Wrapping baking potatoes in foil is convenient and attractive however you get a steamed rather than a baked potato This is similar to the difference between a dry heat roast and a pot roast. j Uncovering potatoes after lliey ' have been boiled and drained helps keep them from getting weey. For the same reason It s good to prick or break open baked polatoes when they come from the oven. Rubbing skins of baked potatoes wilh fat before baking makes them tasty, but takes away the crisp nutty character which many eaters of baked potato skins en joy. When cooking potatoes, save time by boiling an extra amount for the following day's meals. Cool, cover and store in the re frigerator, and use later for hash browns or potato salad. This haves time and electricity, But will result in some vitamin C loss. Second-day mashed polatoes can be appetizing fore. Season leftover potatoes w ith onion, salt and pep per, add one or two beaten eggs (depending on amount of pola- toesi, and flaked canned salmon or tuna. Drop patties in hot bacon fat or butter, and fry until gold en brown. New potatoes boiled with jack ets on, then peeled and served with butter and chopped parsley or chives, arc always an eye-ap pealing favorite for spring meals cnt canned tomato sauce just open the can and add to the mix ture for instant flavor and blend ing with a minimum of effort. This recipe is worthy of adding to a good cook's collection for an other practical reason you can make the stuffing in advance and freeze it until you are ready to stuff and serve the peppers at the end of a busy day. LAMB STUFFKD PF.IM'EHS (Servings 4) 4 large green peppers 2 tablespoons poly-u.nsatur.it ed oil 1 onion 2 carrots, shredded 3 cups cooked rice 2 cups diced cooked lamb 1 IB-ounce) can tomato sauce 1 teaspoon seasoned salt i teaspoon oregano V cup raisins Cut green poppers in half length wise. Remove seeds and mem branes. Cook peppers in small amount of boiling, salted water about 10 minutes. Drain. Saute1 onion in oil, until lighlly browned Add remaining ingredients and cook until rice is lightly browned. Fill green peppers wilh lamb mix ture. Place in shallow baking pan. Bake at 350 degrees for 45 min- ules. W I HTAMI h 11 Summer Avocados It's (lie time of year to enoy tlie delectable summer varieties of California avocados in re freshing tossed salads, fruit and vegetable molds, sandwich spreads, party dips, main dishes I ant desserts. The velvety smooth fruit Insidel summer avorados is the same! lij:hl green-yellow color as in win ter varieties. But the skin may be tlie familiar winter green or it may be dark, almost black; some of the skins are thick, some thin, some rough, others smooth. .Many summer avocados from Calilor- nu are pear-shaped while others are round and plump. Regardless of variety. Califor nia avocados are one of tlie mosl nutritious and flavorsome of all summer fruits. Discover their ver hatility in numerous appetizing treats such as this "Pineapple- Avocado t oolcr. PINEAPPLE-AVOCADO COOLER 2 California avocados 4 scoops pineapple sherbet 1 cup pineapple Juice Pinch salt Cut avocados longthwise into halves: remove seeds and skui Cube fruit into blender container or large mixer bowl. Add remain ing ingredients. .Mix smooth. .Makes three cups. PARTY SPRITZ Delightfully shaped, with a cookie press they're chocolate- dipped and rolled in nuts . . . Combine and beat till creamy 1 cup soft butter I cup sugar 1 3-oz. pkg. cream cheese 1 egg t teaspoon vanilla Sift together and blend in grad ually 2'i cups sifted flour 1 teaspoon baking powder '4 teaspoon salt Chill one hour Preheat oven In .175 degrees F. Fill cookie press and press cok- ics through star-shaed opening onto ungreased cookie sheet. Bake at .175 degrees F. Time. 10 to 12 minutes. Cool. Prepare: Chocolale Dip Frosting Combine in saucepan and bring just to boil over moderate heat. stirring constantly i cup evaporated milk Dash salt Remove from heat. Add and stir till chocolate melts and mixture is smooth 1 fi-oz. pkg. l cup' semi sweet chocolate morsels 1 teaspoon vanilla Cool till It begins In thicken somewhat about five minutes. I Dip one end of each cookie into Chocolate Dip Frosting I then in Finely chopped nul" or coconut, or in colored sugar Place on waxed paper till frost ing sets. Yield: approximately five dozen HI t ImAMr-- t IS Easy-To-Use Onion Sparks Sandwiches m MeaMirf mMant minced onion straight from its container for iimple-ln-prepare "Hartm 'n' Rrnn Spread. nippy Mndwieh fill BACON 'V KKAN M'UKAI) 2 cups baked bean U cup catsup or chili sam-o 3 teaspoon vinegar 1 tablespoon inlant minced onion Mrips cooked bacon, crum bled Mash beans; Mir in remaining u n t I I ingredients. Spread on buttered (plain or toasted bread, j Makes two cups Pi ii mi mn '4 MIX 'EM OR MATCH 'EM! Applesauce 711.00 Figs 61.00 FruiTCocktail ! y03nte 511.00 Grapefruit ZZ41.00 Mandarin Oranges sSTC ,.4195 PehncMr303... 55130 Peaches 3L89 D.,.. Gold Hill rears n0. 22 451.00 Pineapple Market Crushed nfl or Tidbits No. 211 OrI.UU Pineapple Juice KTl 451 JM Asparagus Dew Drop No. 300 1; 451.00 Green Beans R3opr. Cut 651.00 Green Beans 851.00 . Del Monte Cream or tOril Whole Kernel No. 303 551.00 Corn PNr330'le.y.:.WK:.:.cs.: 851.00 Peas' .551.00 Peas 851.00 Peas & Carrots noT 551.00 C.......I.......1 Del Monte JdUUMdUl No. 303 651.00 Del Monte Spinach Tomatoes 1 No. 303 No. 303 Oi 651.00 551.00 Stewed Tomatoes dnomT3551.00 Tomatoes 'kfe 751.00 Tomatoes 551.00 Vegetable Salad ND:.rr551.00 Tomato Juice St. Poppy. . 451.00 Catsup 14 Hunts oz. 651.00 Catsup Snidcrs Chili Pepper All tf 20 ox 4?1.UU Tomato Sauce VT. .1151.00 Tomato Sauce Z?Ze . .. 651.00 Ripe Olives Naodr Gcm 451.00 Cherries Indian Gem Rrp. r'1 Aft No. 303 OSl.UU Pork & Beans vNanC2.r 451.00 Kfdney Beans Srioo 8f1.00 611.00 s,ied... 751.00 Wax Beans West Trode No. 303 .. D-.l, Tostewcll Pickled Beets no. 303 Hominy 30.951.00 Spinach MNok,k 651.00 751.00 Spinach Dog Food n Blue Sky No. 303 Delight o. I Tins. 15:1.00 SARDINES 1Q( LAILA, IN OIL - No. V Tin iW Instant Mashed Potatoes 1 Ac PY-O-MY 30-Oi. I W Peanut Butter "SCc PETER PAN 12-Ox. 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