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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
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For th
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SHAW
Stationery
729 Main
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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.
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CLEANERS
Mot Mokes
Complete $ Q 95
Overhaul 0
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Electric Fry Pans
Coflccmakers Fans
Toasters Heaters
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