Herald and news. (Klamath Falls, Or.) 1942-current, July 18, 1963, Image 18

Historic Oregon Newspapers

Herald and news., July 18, 1963, Page 18, Image 18

Image provided by: University of Oregon Libraries; Eugene, OR

About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 18, 1963)

Prev Page of 30 Next Prev Issue Next Text PDF JP2 (2.7 MB) Clip/Print Image

Return to Top

Prev Page of 30 Next Prev Issue Next

Newspaper Page Text- y v,.,. . -i I page a-c Til' r'tif& FROM THE COUNTRY Try this Pennsylvania Dutch . dinner for soma Sunday. Chive Cranberry Rice and Cran , " berry Apple Streusel go well with the baked chicken .-breasts. Pennsylvania Dutch Menu You-!! think you re down on the farm when you try this Penn lvanla Dutch dinner. There's a sweet and sour rice dish to serve with Baked Chicken Breasts and Hollanflaise Asparagus- For des sert! a Cranberry Apple Streusel Pie a royal menu. -.' Baked Chicken Breasts Asparagus Hollandaise Chive Cranberry Rice Tossed Salad Cranberry Apple Streusel Pie CHIVE CRANBERRY RICE ; 3 tablespoons margarine or butter i cup finely minced celery M cups water ; 1 cup Cranberry Juice Cocktail , 2 tablespoons grated orange rind l'i teaspoons salt 1 cup white rice 2'i tablespoons frozen chopped chives . 'Melt margarine in saucepan idd celery and saute about five inlnutcs. Add water, cranberryl 'juice, orange rind and salt. Bring lo; a boll; add rice and two ta blespoons of the chives. Cover, jeduce beat and simmer 20 mln jttes. Sprinkle with remaining' thawed chives and serve. Makes four servings. CRANBERRY APPLE STREUSEL PIE CRUST Vi cup sugar I'll cups flour !i pound butler or margarine, melted KILLING HERALD AND NEWS, Klamath Falls. Oregon Thursday, July II, 1K3 Raisins -Vegetables In New Salad n Iiaisiiu became a commercial product in Caliiornia in IB77. Now all the raisins in United States and more than hall the world's supply come from a 75-mile radius in the San Joaquin Valley. This one of the few areas in the world where climatic conditions are ex actly right for growing and sun drying raisin grapes, two sen ous hazards can wreck the crop late frost and early rain. As vet nature has never wiped out a complete crop. A consoling ihouolit is that growers can be protected hy rain insurance. Cranbe'rry Capers .Mix a mashed ripe banana Willi one-third cup brown sugar and one pound can jellied cranberry sauce. Spark with a dash of cin namon and ginger, then heat for a super chicken glaze. Have a can of frozen cranber ry sauce on nana to suco lor quick summertime salads Raisim offered to consumers are the finest and cleanest ever placed on the market. Sun dry ing is still the only method of producing dark sun tanned rai sins. The beautiful tangy gulden raisins are dried mechanically indoors. It's a fact that it takes four pounds of Thompson seedless grapes to make one pound of rai sins. This exciting new salad recipe was developed by the California Raisin Advisory Board. The in teresting combination of contrast)- llavors and textures are most appetizing in the creamy molded ring. 11 s a beautiful raisin relish salad to serve with cold meats for luncheon or buffets or to team up with your barbecue special- tics. CREAMY RAISIN -MUSTARD RING 1 cup dark seedless raisins 2-3 cup sugar 1 envelope unfavored gelatin 2 tablespoons dry mustard I teaspoon salt 4 eggs !j cup cider vinegar 1 cup water 1 teaspoon prepared horse radish 1 tablespoon lemon juice 2 tablespoons finely chopped green onion 2 tablespoons finely chopped pimiento !j cup finely chopped celery 1 cup whipping cream Coarsely chop raisins. Combine sugar, gelatin, mustard and salt. Blend in beaten eggs, vinegar and water, took over simmering water until mixture thickens about 15 minute; stir frequent! to keep smooth. Add horseradish. lemon juice and raisiris. Cool. When mixture begins to jell, fold vegetables and stiffly beaten cream. Spoon into six-cup ring mold. Chill until firm. Unmold on serving plate. Makes eight servings. . Ik . in m mm i i , f , . j " i - --a Si i ' iff i.j.r CREAMY RAISIN MUSTARD RING s . Next lime you make chicken J salad, try tossing m Uny'culwsM of chilled cranberry sauce lor sparkling touches of color. Spice a can of whole cranberry! sauce Willi cinnamon ana nut meg: then add a drained can of grapefruit sections. Treat dad to icy cranberry juice ith a scoop of lime sherbet in your prettiest cocktail glass be-. fore dinner. Use cranberry juice in place ol water and bake your quick cook ing rico right along wnn your chicken. Just cover with toil an 1 cup brown packed) 3 tablespoons tapioca i teaspoon nutmeg Vt teaspoon cinnamon , 4 medium cooking apples, peeled and sliced 1 tablespoon butter 1 can Whole Cranberry Sauce Crust: Mix sugar and flour, add melted butter and stir with fork until crumbly. Spread '.i of mix ture into 8" pyrcx pie plate and press onto bottom and sides. Filling: Combine brown sugar, tapioca, nutmeg and cinnamon. Add apples and carefully stir un til apples are coated with sugar mixture. Dot with butter. Kill pie shell. Cover with whole cran berry sauce. Sprinkle remaining! crumbs on top. Bnke at 350 de grees F. for 45 minutes. sugar (firmly cook 45 minutes at 350 degrees F Add a spcciali touch .to those left over chicken salad sandwich- ... .. .... i cs. MaKe mem open lace aim top with fancy shapes snipped from cranberry sauce. Mix a drained can of .crushed pineapple with grated orange rind and jellied cranberry s'auce for a lip smacking accompaniment for oast chicken. Combine one pound can of cran berry sauce with x cup honey and two teaspoons lemon juice. Chill for a colorful honeyborry dip for cold fried chicken. Like tangy flavor? Try mix ing two tablespoons sweet pickle relish with your next cranberry sauce. Perfect with chicken. 30-MINUTE MIRACLE For late.in-the-day shopper: working girls, here is a quickie meal you can prepare in canned meats to the rescue. Luncheon Loaf Winner One for the money, two for the show, three to get ready, din ner's ready to go! One of the best buys for anybody's money Is canned pork and beef luncheon loaf. This tasty fully cooked meat loaf heads the list of convenience canned foods or a variety ol three-ingredient main dishes. With bright currant jelly spread crushed pincapplo on top for fla vor and show, a pair l luscious loaves aro ready for the oven. A casserole of seasoned iuaslied sweet potatoes or yams accom- papies the meat loaves into the oven. By the time the coffee is made and the salad tossed, its time to set the table and serve. A complete dinner Is on the table in 30 minutes from the time you stepped Into the kilch- en.! ! A trusted brand name is the, shoppers' best guide when buy ing canned meats. In a luncheon loaf It assures tender beef, ami PATIO FAKE Nothing is cooler than supper on the patio In the evening breeze. For an easy to make meal, which tastes delicious al fresco, try this. In saucepan, combine a lSU-ounce can ana- ghetti in tomato mucc with cheese and, cup sliced or chopped ripe or stuffed olives. Heat, stirring gently, now ami then. Serve to two or three with crusty French bread and a re (reshuig tped green ulad. succulent pork blended with in-i viting spices that speak a man's language. This is mighty impor lant when the canned meat is the chief ingredient in a lliice ingrcdient main dish. A casserole that also is as easv us 1 . 2 . 3 - combines the flavors of canned luncheon meat, shred ded cheese and canned whole kernel coin with reel and green sweet peppers. Twenty minutes in a moderate oven heats the foods and melts the cheese. MEAT N PINEAPPLE Yield: 8 Servings 2 cans ( 12 ounces cachi luncheon meal 'a cup currant jelly 8'i ounce can crushed pine apple, drained Blend together pineapple and currant jelly. Mako three slils in each loaf of luncheon meat rut ling about hallway through the loaf. Stul( each slit with some ol the pineapple mixture. Spoon joSLl C 'Q PARTY T GOODS For th Children's Parly SHAW Stationery 729 Main 1 I I i I . J i I I READY-TO-EAT silk - asst. colors new pepsi diet cola MEDO-BEL I I .p. ....,-s. 400 COUNT SUGAR FREE, 16-OZ. tVJCI I AINUE II rmtuiffliKtN m facial MpATin r tpM mtLLunmc i Donqucr r- i i iiir k.i i r"i m i it c 1 t i . Asst. ft I iia.nr lUiiuiruiijjuL II vwri ii in a . vljsb ji r.i r,. . i ur I r lr I II 2 I.F I LULU rack V!- MJ 11 ..-.... mg jtmm, ii pun fr&frfi r pop.up m rr r f h.k ul; i I 3 1 1 box 1 1 aamBs 1 1 1 SMflfflWMCV BUY I ' --.jsSSylss J 1 Ciftn Ctionniinrtl I BUY LOW FRESH MADE , l ' 4P1P I JIUp JIIUjJH LOU-Z-ANA COCKTAIL ' E- X-N. V vbv CAIICAfP MM SHMMP 3 a y as.2yft .SSL SL 'Wv. I FRENCH'S -18-0. A P - I J LiBsrsNO.303CANs PAA M Butt Half . . . lb. 59C fll I A IIB- ISa1UU U.S.D.A. Good - Boneless MW mi ...,.-.- . --40' St.. ' r-..'"Kt ! mm MB a am mm mm . bsbv ma ui"T"v .. :i-h ,- -v'ui . v. at br'-rm) u-HCT-r. . Q0 BOLOGNA Isp IV :h vss55sd FRUIT COCKTAIL 5) P ' m ' f - frS&VSgSa rRU" WUVIHIL c-" lU jtA, Jib ST DRINK s. r ,.- PEARS fl f0" i-Jo iO-'Tir Qvv ; Till r CHKJ . fc& . B j& ntMBA MAtMm hsstm? FLAVOR-AID feSV Cf .. :-? ..'1 """-- F S25Ji'.Trr 11 PWS F0R SUMMER DRINKS ';7?i TAKIIP ll A Q1 ? POTATOES 1 c S 12 ,., 2?c s. harried mothers. hurri.J I u...., t tfe "K" . mm m Detergent "AP- I ; hi iiuma 1 uiiiui u .m . . iTt Knai vr" bvk bh avs wl uhuh. h km n m the flash of an eyelash. It's I ST 1kv Ml WtiT FROZEN A f'S1 H H B PL BIB W H if BJIl I SAUCE & .a ikW A PEAS WgiMW : I W " 10-OZ. PKG. . H W VANO - 16 OZ. - IRONING IS SO EASY pJJiSfe'' Spray Starch 4c 1 cake mi m im Crisp - Cello Bagged til fRlf fl PiUsbury 2 Layer Size ', R ' White Satin Powder - Brown carrots ;i- W Mife- 25691 SUGAR s 15c I tmm limuaMm.iinia, n. ...... . .. j-. -i. j - T n T Extra Large Red Sheen ""vX tomatoes. 2 jl ASPARAGUS 3s100 Eory One Guaranteed Perfect T t R r fi 4 f tTfiPi llf I . Part! I Ban AMr . Seeded ft PEACHES 349' MyWWm.L0Vft M)inc of Iho nni.iiniiiR pineupple mixture on top of eaih loaf ol moat. Hake in a moderate oven :I50 clcnires K.I about 211 min utes. Slice and serve hot. MKAT 'N t'DHN CASSKltOI.E Yield: 4 ServliiRn 12 oum-e can canned meat 12 ounce ran whole kernel com Willi red and green sweet peppers 'it cup shredded sharp ehed- dar cheese Cut meat into four slices. Drain corn, rlacc corn in a one-nuart casserole. Sprinkle cheddar cheese on top. Arrance meat slices on top of cheese. Bake in a moderate oven 1350 degrees F.' 20 minutes. SMALL APPLIANCE REPAIRS VACUUM CLEANERS Mot Mokes Complete $ Q 95 Overhaul 0 lron Mixers Electric Fry Pans Coflccmakers Fans Toasters Heaters WORK GUARANTEED REX APPLIANCE REPAITt CENTER 162 E. Main TU 4-333)