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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 1, 1963)
i. r. 1 I Italian-Born Man Is National Winner Carmen Tirella, an Italian-born chef whose culinary career be gan when he joined the Marine Corps in 1931, lias been named a winner in the eighth annual Na tional Sandwich Idea Contest, Tirella's colorful sandwich, the Open-Faced Stromboli, combines layers of beef tenderloin, Smith field ham and Mozzarella cheese on trimmed French bread slices. The sandwich is broiled and served with an interesting array of garnishes fried artichoke hearts, broileJ tomatoes, pickled sweet red peppers, gherkins and ripe olives. The unusual Stromboli is a man - sized sandwicn ana a sandwich men are sure to en-iov. The National Sandwich Idea contest is co-sponsored annually by the Wheat Flour Institute and the National Hcstaurant Associ ation. The 20 best winners were announced at the National Res taurant Convention held at Mc Cormick Place, Chicago. If Tirella's creation is selected the Grand Champion Sandwich of the year, he will have the op Dortunity to realize his dream of world travel. The grand prize is an all-expenses paid tnp-for-two, anvwhere in the world plus cash award of $500. The second prize winner receives $1,000 In cash, and the third prize winner $500. All three winners are given an all-expenses paid trip to Newj York City In July for the corona tion luncheon festivities and an nouncement of the winners. During his more than 30 years in restaur it food service, Tirella has worbid at some of the finest rcstauiants on both coasts. Now he's executive dining room chel of tlie Martin-Marietta Corpora tion in Orlando, Fla. Tirella is married and has three grown children. When away from the kitchen, he enjoys playing golf. OPEN-FACE STROMBOLI SANDWICH 18 Vi-inch slices French bread, trimmed ' 18 l'A-ounce slices beef ten derloin (1 pound, 11 ounces) Butter or margarine Salt While pepper 18 paper-thin slices Smithfield ham or salt-cured Virginia ham (6 ounces) 18 1 -ounce slices Mozzarella cheese 9 pitted ripe olives, halved 18 Browned Artichoke Hearts 6 Broiled Tomato Halves 6 leaves lettuce 18 small pickled sweet red peppers 18 gherkin pickles 18 sprigs parsley Toast bread on one side. Brown beef tenderloins in butter or mar garine in hot skillet. Place ten derloins on toasted side of bread. Season with salt and pepper. Cov er each tenderloin witn one nam slice and one cheese slice. Broil until cheese softens and covers meat. Place one ripe olive half over each slice of softened cheese. Placo three sandwiches on each serving plate. Garnish ' with Browned Artichoke Hearts, Broiled Tomato Half, lettuce leaf, feed peppers, pickles and parsley sprigs. Makes six servings. BROWNED ARTICHOKE HEARTS Beat two eggs. Roll as small artichoke hearts in three table spoons enriched flour, then dip in beaten egg. Brown in hot butter or margarine in skillet until gold en brown. BROILED TOMATO HALVES Spread six tomato halves with butter or margarine and sprinkle with Parmesan cheese. Broil until golden brown. Number of ingredients: 19 Number of utensils: 12. Total preparation time: 30 min utes. PAGE -B HERALD AND NEWS, Klamath Falls, Oregon Monday, July 1, ij SWEET BREADS BROILER MEAL Quick broiler meals on lazy days, when you feel like spend nig as little time as possible ui the kitchen, can be full of sur prises. Take the unique grill combina tion of Canadian-style bacon, pineapple and sweetbreads. It's on the table in a jiffy and yet is such a treat to eat. The use of a iess - frequently prepared meat attracts attention, too. Sweetbreads fall into the class ification known as variety meats I and are considered a delicacy by many gourmets. Introduce this delightful meat variation to your family, if sweetbreads aren't already familiar to them. Four serving broiled, chilled or in creamed dishes, sweetbreads should be pre-cooked. .Meat cook ery expert Reba Staggs says that a little vinegar or lemon juice added to the water keeps tnem firm and white. Sweetbreads Canadian Style Bacon Pineapple Grill ' 1 pound sweetbreads 1 quart water 1 teaspoon salt 1 tablespoon vinegar or lemon juice C slices Canadian-style con, cut V4-inch thick 6 pineapple slices 2 tablespoons butter or mar garine, melted Wash sweetbreads. Add water, salt and vinegar or lemon juice Simmer 20 minutes. Drain. Re move membrane and divide sweet breads into 6 servings. PI a c e Canadian-style bacon slices and pineapple on broiler rack. Insert broiler pan and rack so the sur face of the meat and pineapple is about 3 inches Horn the heat. Broil 4 minutes, turn meat and pineapple. Arrange a slice of Canadian-style bacon on each pine apple slice and top with sweet breads. Brush sweetbreads with butter or margarine. Continue broiling 3 to 4 minutes or until lightly browned. 6 servings. Put a small piece of cellorhanst i.-inp over the salt and uennpi- shakers before packing them in your picnic basket. The tape will keep tne snaKers trom spilling. ft OPEN-FACE STROMBOLI SANDWICH , - , ., , . Manor House Grade A Flash Frozen Pan-ready young fryers. Fresh frozen within minutes of processing. POUND... BARBECUED CUBE STEAKS Have fun with a family dinner by presenting ono of the favorite flavor additions for meat . barbecue sauce. The, meat choice Is beef cubed steaks, so popular with home- makers for their case of prepara tion. You may call them "minuto" steaks. The meat has been cubed by a cubing machine to make it tender. You could speedily cook cubed steaks by panfrying or panhroil ing. This time, to make It special, the meat is braised In tho barbe cue sauce. Tlie nippy sauce flnvor will then blend with the beef, states Reba Staggs, homo econom ics expert in tlie field of meat cookery. Barbecued Cubed Steaks arc destined to please all, even the children, and tlicy ro ready In less than one hour. BARBECUED CUBED BEEF STEAKS 8 cubed beef steaks V cup flour 1 teaspoon salt V teaspoon pepper C tablespoons lard or drip pings 1 medium onion, chopped 2 tablespoons brown sugar Vi cup lemon Juico or vinegar 1 cup catchup 2 tablespoons Worcestershire sauce 1 cup water 1 teaspoon salt V teaspoon pepper Combine flour, 1 teaspoon salt and Vi teaspoon pepper. Dredge steaks with seasoned flour. Brown in lard or drippings. Add chopped onion and brown lightly. Mix re maining ingredients and pour over steaks. Cover tightly and cook slowly until meat is tender and sauce thickens, about 45 minutes. 8 servings. BONELESS Bar-S and Del Monte Sweetheart. Just heat and serve. Franks Safeway brand. Always fresh, tender and juicy. 1 -lb. pkg. 4c Lunch Meats Assor,ed Fresh,y sli6ct. Pkg. 411.00 Captain's Choice Breaded Scallops TQtnA CtAtl U.S.D.A. Choice Compare the trim! Boneless, waste-free, Choice beef Top Sirloins rhlirlr VlAaLr Try tenderized and vnuin Alcana ch charcoal broiled 7 oz. pkg. 4C . 98c . 1.4? ib. 69c POTATO CHIPS Lunch Box f f t 3"pack m 1134-oz. EST J 1 OUTDOOR BARBECUING Since June is National Barliecue Month, here's an important tip to keep in mind. Meat should never bo cooked over flames. Allow tlie coals to be just glowing or covered with a gray ash. Sugar -Sweet, Red -Ripe oroe Wote ims Ed. c Be sure to include one of these beauties in your holiday fun. Fresh, Crisp f A Sweet and tender, Celery IV 7 5.J9 Y Time to Stock Up! Zee Napkins Assorted Qnd a. 2?29c Aluminum Foil K ,chen c$ m H. 3c Dixie Plates Wh,,e 9 inch diTkble,0 19c Dixie teps For hot drinks Pk9. ,5 39c Table Cloth Picnic Time work SQvera. 19c Pancake Mix KitchenCraft4,b pkg. 49c Biscuit Mix Mrs w i9hf 5 40,, pkg. 39c Dixie Cups 7 oz 5ize Pkg. of 48 59c Cfiec These Low Shelf Prices Hamburger site, jumbo f Af golden-ripe fruit f Yellow Onions ib. I U Bananas 6 .b, 4V Beautiful Prices Limit effocfivo Monday, July 1 through Wednesday, July 3 at Safeway in Klomath Falls, rights reserved. COPYKKlHT im, SAI-KWAY STOnES. INCORPORATED LEMONADE Scotch Treat frozen juice. Mix with water and serve. ca. 6-01. can SALADS LucerneCole Slaw, Health Sal ad, Macaroni Salad, Potato Sal ad. Pint Ctr. Cream of Rice Hot Cc"CQl 01. pkg. 47c Mushrooms s2sQk- Picces2&0, 2?39c Chow Mein Noodles LN00 cy con 2s35c Soup Mix Wy,er's fd- 415v: 0c Minced Clams Snow 5 ,df-x 3jc Suntan Lotion Copper,one 4 0, tube 1.35 Alka Seltzer HeQdache r"trge ,iM 47c Your Skill At The Gril The outdoor barbecue has be come as American as the morn ing cotlee break. Now, with the barbecue season in full swing, families from Maine to California are enjoying outdoor entertain ing. This is the time of the year when the men don tlie chef's apron, take skewer in hand, and show off their culinary talents. The mouth-watering aroma of herb-seasoned stuffed fish roast ing over the charcoal fire will excite the appetites of guests, and neighbors as well. This sav ory stuffing has a unique and luscious taste which enhances the flavor of any fish. Large fish. such as red snapper, sea bass, cod, blue, and striped bass are Desi lor this summer-time feast To round out your barbecue, we suggest an appetizer of clams casino; and for dessert, nothing compares with the wonderful fla vor of patty shells filled with ice cream and topped with peach slices. BARBECUED STIFFED FISH 4 to 5 pound fish Salt and pepper 2 cups packaged herb seasoned stuffing 1- 3 cup snipped parsley 2- .1 cup water 1-3 cup melted butter Melted butter for basting Wash and clean fish. Thorough ly dry inside of fish and lightly season with salt and pepper. Combine herb-seasoned slufiing. paisley, water, and one-third cup melted butter; toss lightly. Use this mixture to stuff fish. Secure opening with skewers or heavy thread and place fish in folding wire grill. , When fire is ready, barbecue fish about 15 to 20 minutes on each side, basting occasionally w ith melted butter. The time may vary, depending on the weight of the fish and the heat of the fire. Serves 6 to 8 CLMS CASINO 'z cup butler clove garlic, crushed 2 tablespoons snipped pars ley 2 teaspoons lemon juice ! 1 teaspoon oregano 3 dozen hard-shelled clams In saucepan melt butter; add garlic, parsley, lemon juice, and oreganu. Cook over low heat un til! all ingredients are well blend ed. Open clams and discard the top shells. Pour off some of the clam juice. Brush butter mixture over each clam. Clams may be cooked over hot coals or baked in oven '425 degrees F.i for 8 to 10 minutes. Serves 6 to 8. PEACH PITF 1 package liozen patty shells 1 quart ice cream sliced peaches Prepare patty shells according to package directions. Place a scoop of ice cream in each patty shell and garnish with 3 or 4 peach slices. Serves 6. I FOURTH OF JULY AND SANDWICHES Oregon-grown fryers and broil ers are both plentiful and rea sonable in price right now and you'll find them in all our local markets. Chicken and picnics and Fourth ui Juiy go together. Here is a chicken casserole for which you can use larger chickens, up to five pounds. Young chickens are better than stewing hens for this dish. NAKED CHICKEN SANDWICHES Si cup butter or margarine, softened 2 teaspoons prepared mustard 12 slices enriched sandwich bread, trimmed 1 cup shredded clieddar cheese 2 cups coarsely chopped cooked chicken l'j cups cooked drained green peas HO-ounce package, frozen I ' cup chopped onion 2 tablespoons chopped pi. miento teaspoon salt '4 teaspoon pepper Duttcr or margarine, soft ened I'i cups condensed cream o! chicken soup (10'i-ounce HERALD AND NEWS, Klamath Falls. Oregon Monday, J:dy 1, 196J PACE S-B can I 4 eggs, beaten 1 1 a cups milk Bacon curls Watercress sprigs Blend cup butter or mar garine and mustard. Spread on bread. Arrange six bread slices, buttered side up. in greased 12x 8x2-iuch baking dish. Reserve one tablespoon cheese. Combine re maining cheese, chicken, one cup peas, onion, pimiento, salt and pepper. Spread chicken mixture evenly over bread in baking-dish. Cut remaining six bread slices in half diagonally. Spread plain sides with butter or margarine. Place over chicken filling, mustard-butter side down. Blend soup, eggs and milk. Pour even ly over sandwiches. Sprinkle with reserved cheese (Or, for indivi- place one slice of bread in each of six casseroles. Divide filling, remaining bread and soup mix ture evenly among the six.) Bake in slow oven 1325 degrees F.) about 1 hour and 10 minutes, or until set and lightly browned. Garnish with reserved peas, ba con curls and sprigs of water cress. Serve at once. Makes 6 sandwiches. PARTY ENTREE Cream puffs are commonly thought of as a fancy dessert. But here is a way cream puffs (it into the main course. Prepare a medium white sauce, add diced cooked ham, slivered almonds and green pepper strips. Serve in cream puff shells. Be ready to enjoy the holiday out-of-doors! Plan for fun and good food around a barbecue! To help you prepare for this favorite summer pastime, we're featuring a tremendous variety of cook-out values in all departments throughout the store. Stock up now for outdoor and indoor meal needs at low, low prices. Shop Safeway today Vienna Sausage 2I49C Sweet Pickles Zim 55 c Zippy Relish 'K4F1 00 Look At These Values! ' "V - Barbecue Sauce 0pe" fL, 39 c 10'$1 oo 12-oz. Cragmont, fruit flavors. Canned Beverages Marshmallows FM""V . 25 c Coney Bunss""rb"s,,buns8 ci. 33 c Sandwich Bread "SSSRi 35 c 3 n r: I if, P$fif these ffiir:d. ! a open KfEfe- lii r-a-i.r'--' I r -fca: sir- Q A.M. i A 12 ..-a ....... . .. I - T222.1- . , I EgT--t-ar .. .. " t I LIBBY VALUES Pineapple Juice SpaMin 33 c 39 c Vegetable Cocktail Corn - Peas Corned Beef Hash I Veg. Juices 46-oz. can Cream corn or sweet P"! $ 1 00 n 5 1 peas. 303 ca Ail-Around fav orite 15'2-oz. 45 c Corned Beef 0h s'00d,"H" 59 c Charcoal Briquets Satellite brand. Makes quick, hot coals for the best in barbecueing. 10-lb. bag 49 20-lb. Bag 97 Charcoal Lighter Wizard lighter fluid. Start your barbecue fire the easy way. 32-oz. 59 c ressing eans Piedmont 32-oz. jar Hipe Olives Grape Prink Medium M Van Camp'-i No. 2 can Libby's, select, and pitted Tall can 4 oF$HOO R U Bread-Making The New Way Love that home-baked bread? American housewives now can So to the corner store and buy Frozen Bread Dough that will flood the kitchen with the very same delicious aroma as does the dough mixed by hand. Now, you just thaw the frozen product that comes in plastic bags, mold it into loaves, let rise and bake. This new time-saver has been perfected and is being produced in Portland. From this basic dough the homemaker can bake not only bread but a great variety of wholesome and delicious baked goods. Watch for it on the gro cer's shelves. Here's how to make three reci pes from frozen dough. Other complete instructions come In tho lilMe pamphlet in the plastic bag containing the dough. According to the manufacturer, the dough can be stored frozen for a year without harming the rising quali-' tics.- CINNAMON ROLLS Remove dough from package. Place on plate or tray and let thaw 'til pliable. Place on floured or cloth cov ered board and roll out with roll ing pin into rectangular shape ap proximately 12 by 14 inches and " thick. Brush with beaten egg, milk or melted butter. Sprinkle with cin namon as desired and 3 teaspoons- till of sugar. Scatter raisins if de sired. Starting at long end of dough, roll toward you into a spi- al, pinching trailing end to roll between fingertips and board. Roll will be about Hi inches in di amater and 12 inches long. Using sharp knife, cut into sec tions li-inch wide and place on greased cookie sheet about lj inch apart. Brush with salad oil and let rise 'til doubled in size. Bake at 365 degrees F. in pre heated oven for 20 minutes, or un- il bmwn. When slightly cool, frost or sprinkle with powdered su gar. CLOVER LEAF ROLLS Let dough thaw to room temper ature until soft and pliable. Cut into 16 equal size pieces. Cut each of these 16 pieces into 3 equal pieces. These may be placed in a greased cup cake pan as they are and oil lightly between pieces. If round tops are desired, the pie ces may be rotated between the palms of your hands slightly cupped in a circular motion until round and then place 3 to a cup cake pan and oil between pieces. Salad oil or melted butter may be used to oil between the pieces. Place in a warm place and let rise 'til double in size. Place in preheated oven at 365 degrees and bake approx. 20 minutes or until brown. Brush with melted butter upon removing from oven, remove im mediately from pan and serve. PECAN CRISPIES Remove dough from package. Let thaw to room temperature. Make up same as for Cinnamon Rolls, but before rolling up spread dropped nuts over sugar. Cover bottom of tray with inch layer of granulated sugar. Cut pieces off one-inch diameter roll about W-inch thick. Place 2 pieces at a time on sugar in trav and cover with sugar. Roll thin with rolling pin to approx. 2-inch- es by 3-inchcs size. Place with edfies iouching on well-greased baking tray and let rise 'til near ly double in height. Bake on bot tom shelf of oven at 375 degrees l' for 20 minutes or 'til bottom is glazed golden brown. Serve hot wilh glazed side up. or Orange Lucerne Half gal. Cream O' EThe Crop. flQS $ doz. $1100 Delicious Flavors Ice Cream Cherry Vonillo Peppermint Condy Choc. Chip Almond Choc. Marlhmollow Macadamio Nur Burferbricklrt Butte -finger i LUCERNE 71 Banana Nut Vanilla Chocolate Maple Nut Choc. Marble Neopotiron Butter Pecan Holf Gal. o COFFEE MJB Brand 2-lb. can 1 -Ib. can 49c Instant MJB ,.. 1 97 49 6-oi jot CP) PLUS Sh The Added C 9r Bonus of fir. i n criMn 99c STAMP! m w t COPYRIGHT 191, SAFEWAY STORM, INCORPORATED I TOMATO JUICE Libby's 46 oz. can $ 0 R Celebrates Fourth Sanely Red. white and blup meals run he a barbecue treat for a safe and sane Fourth of Julv. Try ham steaks sizzled over wood charcoal briquets, creamy potato salad, blueberry pie. Or serve grilled hamburgers with a dressing of blue cheese and pi miento strips. A red checkered paper tablecloth helps set a fes tive air. Sparklers lend whito maeic to the deep blue twilight hours, and can be lighted In tho rosy em bers of a wood charcoal briquet fire. f 1 i Rhubarb Bake ' -8 Servings Preheated 350 degree oven Shallow casserole, S to i cup 2 pounds :hubarb, cut Into 1-inch pieces (approx. 2 qts.) 1-2 cups sugar (depending on tartness of rhubarb) Vi teaspoon salt 1'4 cups dairy sour cream Mi cup firmly packed light brown sugar In a saucepan place rhubarb with sugar and salt; cover and al low to simmer in own juice, stir ring occasionally, until just ten der (will cook down to approx 1 qt.) In casserole, layer In the fol lowing order: 2 cups rhubarb sauce, cup sour cream, and Vi cup brown sugar; repeat. Bake 12-15 minutes. Servo warm cr cold. Note: If rhubarb is exceptionally juicy, thicken slightly with tapio ca. . j
