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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 1, 1963)
Cook's Tour NEW YORK (UPI) When warm weather and unexpected' guests arrive together, plan a quick and easy but fancy can- opener meal. Here's a menu for 4 persons: clear mushroom soup garni, sa vory chicken, spiced peaches, parsley potatoes, macedoine salad assorted breads and crisD crack ers, and peanut balls au chocolaL Both the menu and the following recipes were developed By Mrs. Mary Troy, home economics con sultant for a manufacturer of tin 'coated steel for fond cans (Jones & Lauehlin Steel Corp.). Prpnare 4hA iwanut halls first. and store them in the freezer for PAGE 10-B HERALD AND NEWS, Monday, July 1, 1963 Klamath Falls, Oregon r - " Tf" fi'L J7 REAL COOL EATING This colorful salad combines good looks and delicious flavors, uses canned tomato sauca. A Lazy Day Cooler When days are hot and lazy, crisp foods with tart flavor are especially welcome. The fruit and vegetable in Apple-Tomato Aspic provide crispness, the tomato! sauce and lemon gelatin the tart ness. Easily made in the cool of : Picnic Hints CHICAGO (UPt)-An Inexpen sive cooler is a picnicker's best insurance against food spoilage, says the American Institute of Baking (A1B). Few protein foods are travel safe without refrigeration, an A1B spokesman added. Those that are include jams, jellies, preserves and certain types ot cheese, but not cottage or cream cheese. Both smoked thuringer and hard salami sandwiches with mustard butter travel well. All other protein foods should be well-chilled when you start, and kept that way in an insulated bag or cooler until mealtime. If you lack a cooler, the AIB suggests these four sandwich fill ing recipes that stand up without refrigeration for an extended pe riod. For almond apple butler, grad ually stir Vi cup of butter or mar garine, melted, into '.i cup of ap ple butler until well-blended. Add 'A cup of sliced blanched almonds. Makes cup, enough for four sandwiches. -nA tangy filling Is made by margarine with 1 teaspoon of pre pared mustard, V cup of creamy style french dressing, 8 slices of crisp bacon, crumbled, and 1" cups of chopped celery. Mnkcs oups, for 7 sandwiches. ' Crunchy filling is a mixture of Vt cup each of chopped salted peanuts, chili sauce, cliopped cel ery and 1 (5 ounce) jar of sharp cheese spcad. Makes l' cups, for 7 sandwiches. For nippy cheese filling, blend well together 1 cup (4 ounces of grated American cheese, 2 table spoons each of chopped pimicnto, chopped ripe olives and chopped green onions, and 1 tablespoon of creamy french dressing. Makes I cup, or S sandwiches. the morning, it is ready simply to turn out on greens in the evening. Arrange each individual serv ing in a nest of salad greens and serve it as a first course. Or give variely to cold dinners by poaching filleted or sliced fish in lightly seasoned water (or half water and half wine); chill; coat, if desired, with mayonnaise. Serve with Apple-Tomato Aspic and potato chips. For flavor and texture balance, dessert might be a vanilla angel cake with frost ing of the same flavor. APPLE-TOMATO ASPIC Servings - 6) 1 package lemon flavored gelatin cup hot water 1 )8-ounce) can tomato saute Vi teaspoon salt 1 cup diced apple 1 cup diced celery Sour cream Dissolve gelatin in hot water. Add tomato sauce and salt. Chill until partly set. Fold in apple and celery and pour into six individu al molds. Chill unlit firm. Un mold, top each with sour cream, and serve on salad greens. Pan I rout Sesame fi-8 Servings Skillet, 12-inch 6-8 trout, approximately 8 ounces each, cleaned a cup it stick) butter, melted vi cup sesame seed, toasted I tablespoon lemv juice Lemon wedges uiptional) Pat trout dry with paper towel ing. Place melted butter in shal low pan. Dip trout in butter, then roll in sesame seed, coaling both sides; pour remaining butter into skillet. (More butler may be need ed for 8 trout.) Saute trout on each side about 10 minutes, turn-: ing only once. Remove trout (to serving platter or dinner plates). add lemon juice to skillet with drippings and heat a few seconds pour over trout. Serve with lemon wedges, if desired. the coating to set. With a scoop of a tablespoon, shape Vi pint each of vanilla and chocolate ice cream into small balls, allowing 3 per serving. Roll each in coarsely chopped canned salted peanuts, using a total of i cup. Just be fore serving, spoon heated, canned chocolate or milk chocolate syrup over ice cream, using a total ofl 1 cup of syrup. For salad, drain and combine 1 18 ounce) can each of kernel corn, tiny peas and sliced or julienne carrots. Add 1 small cu cumber, peeled and diced. Toss with V cup of trench dressing Chill. Serve on lettuce with ripe: olives for garnish. The soup combines 1 HO'i ounce) can of condensed beefj consomme, 1 soup can of water, and 1 (4 ounce) can of sliced mushrooms w ith their liquid. Heat to serving temperature. Fold V4 cup of mayonnaise into 1 stiffly beaten egg white, and float 1 gen erous spoonful of this on each serving, or sprinkle each with a pinch of dried parsley or mint. While the soup beats, empty 1 il pound) can of peach halves with. syrup into ;i saucepan. Add ', tea spoon of whole cloves and ! tea spoon of cinnamon. Heat. Reserve a few spoonfuls of plain or seasoned syrup to mix with a few spoonfuls of herb-flavored gravy coloring to brush on a J-j pound 4-ounce canned chicken' from which you have removed any adhering yiiy. Place the chicken in a shallow pan in a preneaiea WAHiegree oven about IS minutes. Bastel once or twice with the seasoned syrup. While the chicken heats and glazes, drain 1 (1 pound) can of small white potatoes. Place them .in a saucepan or skillet with 3 lin 4 Lablesnoons of melted butter or margarine, salt and pepper to taste, and 1 tablespoon of chopped parsley. Cover and heat, stirring or shaking to prevent sticking. Serve the chicken on a large platter, alternating the healed, drained peach halves and the po-i latoes in a border around it. t'.MM-MH For a tempting salad, combine crisp greens, California avocado slices and purple onion rings in bowl. Toss with a dressing of 2 finely chopped hard-cooked .eggs, 'i cup salad oil, 3 table spoons wine vinegar, a touch of garlic salt and freshly ground I pepper. MARKET BASKET , IF WMMar Yes! We've Got Legal Fireworks, Sparklers 4th of '5r r gs. juiy .More nours: Jff 9th & Pine Store will be closed jjf all day. OPEN 10:00 7:00 For Your Shopping Convenient 'VjS? Wn Till Mitdniahf- r - j Mon., Tue., Wed. 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