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.
Deodorant Bomb
AIRWICK Rg. 89e
49
Strawberry Preserves
MARKET 40-Oi.
69
Congrctuiations . . . $60.00tWtnrjers. Mr. &
Mrc Mnnpl Raves of Chiloauih. $20.00 x
Ifm'V 3 Horseshoes . . . Yours Could be $5000.00.
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From the Valley. Now is the time rT
millions." Sweet, firm, juicy,
luscious, ripe.
Crate, 2.49 5 Cups H
Del Monte "
CHUNK
TUMA
No.00
Tins
CANTALOUPES
Large Size, vine
ripened. Ready
to eat.
Rich in 7 ttY
Vitamin A '
00
Santa Itosa P
Refreshing, tart
firm, juicy. Red
meated and Tempting.
White Spray '
CHUNK '
TUNA
POTATOES m 39c
CARROTS i-a5 25c
Bell Peppers i--r 25c
Delicious
Tomatoes
1 No. 2V4
Tins
35
FRESH D0NUTS
For your after church
breakfast. Baked 9-11
Sunday Morning.
FRESH DAILY 1
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your beautifully
decorated
WEDDING CAKE
BUTTERMILK PRUNE CAKES XT?.... 1.19
CHOCOLATE ALMOND DELIGHT 8s'h ' l& 79'
DANISH PASTRY 3 " 3 3?29'
100 WHOLE WHEAT BREAD
l-Lb. Loaf
Reg. 29c .. Special
25
ARGO
Tomato
Sauce
Dainty Pak
Peaches