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
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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-
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Mon., Tue., Wed.
Doumak
10-oz. bag
Van Camp's
Big No. 2V2 Tin
w
w
6 : 59'
V ' " Kj PLASTIC
I JJ BOTTLE
lite
Non-frreasy, non-oDy contains
no mineral oil to broil and bake
your skin. Gives you a super-ut,
sraper-aae tan I
OPEN NITES till 9 SUNDAY 1 till 6
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Ttnti Ja TV Johnston's Giant 9-inch Size J (fiSt
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Wnard Charcoal !LVi.
l-inmr 11 mii 1 1 11 i hi 1 1 1 mi lirtrt -41-- - m... iimiiiBMM
Snack Items 3i$1 TiMT
Ripe Olives 4i$l gSh -
Dill Rckles Sym )e c
Swift's Premium Norbest Grade A
TOMATOES fplTj B
VA and Firm J if f t IL Sturdy, Convtni.nf KIT CBT " " J
(,..f.. f Extra Nice ((lU i pk, . )) S I 3) S U t& 1 'b.
. " 2-lb. Bskt. . J a a
Kc J J xiML Jh7h Salads p"' 396
I S 5 V HhnM LVKA All Price, in This Ad
'jmmmmmmmmmmammmtz f"N trrecnve mm Wednesday
fiif
Dfrniait.s.tS!r
Watermelons
Sweet Corn
New Potatoes
ancy Lemons
Large, Tender
Well Filled Ears
New Crop
U.S. No. 2'i
Full of Juice
Tangy Sweet
JHI
7149'
10139'
6129'
CORN
CHIPS
Reg. 49c Size
43'
TWeT
We Reserve The Right To Limit
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