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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 1, 1963)
HERALD AXD NEWS. Klamath Falls, Oregon a fcKi npw TJFZrri f J l r;V Jilt 11 Jill 1 I (I Ik .WW i i i y ? v it Thursday. August 1. 1963 PAGE 3 C r 1 I -A k X) . . r "x FRANKLY SENTIMENTAL Raspberry Sweetheart will be a delightful, festive des serf at a bridal shower or an engagement party. It is a decorated yeast bread glaied with confectioners' sugar. Special Dessert For The Brides if f vv . EATING OUTDOORS? Then try these grilled spare. cookery fans. If you wish, dress the ibs with a tangy plum glaze that will please all outdoor I orange slices. pip J J :'.irfi i.nv K J i platter with broiled Fruit Glazed Spareribs Sparenbs, favorites for back-i yard cookouts, slied Iheir familiar barbecue sauce for a fruit glaze,! producing a crusty, tangy-flavoredl treat. The glaze mixes a can of plums, which you strain through a sieve with concentrated orange juice and a bit of Worcestershire sauce. It's spread on the ribs only during tite last ' Hour of grilling. Any extra may be served as a sauce. Reba Staggs, meat ex pert, says that spareribs should grill slowly about four to five Inch es from the coals. SPARERIBS TAXGY PLUM GLAZE 3 pounds spareribs 2'i teaspoons salt 1 can (1 pound, 14 ounces) plums U cup frozen concentrated orange juice !i teaspoon Worcestershire sauce i Place spareribs on grill four to live inches from glowing coals Season with salt. Grill about one hour, turning occasionally. Drain plums, reserving Vt cup juice. Force plums through a sieve. Add the M cup plum juice, oraoge juice and Worcestershire sagce to the sieved plums. After spare ribs have cooked one hour, spread part of plum glaze over ribs. Turn and grill 15 minutes. Spread more plum glaze on top side, turn and grill an additional 15 minutes. Serve any remaining plum glaze over spareribs. Four to six servings. QUICK MEAL Canned boned chicken is a won der to have handy when guests are present at lunch or 6upp;r. Here is a refreshing Chicken Waldorf Salad. ix contents of a 5-oonce can boned chicken with two tablespoons mayonnaise and y teaspoon lemon juice. Add two cups diced red apple (with skin left on), one cup diced celery, and y cup chopped walnuts. Serve to four in crisp lettuce cups. C One of the nicest things about brides is the fun of giving a party for the bride-to-be. And sentiment can run riot. Use your prettiest tea set, decorate the table with ribbons and roses, bake a festive heart-shaped roll of yeast bread, glaze the heart with confectioners' sugar tinted pink. For a cozy kaffee klatch in the kitchen and "woman-talk" make the same recipe and serve in fig ure eight roll. Factors In Food USDA Marketing Service Colorful, flavorful summer veg etables add appetite appeal and valuable nutritive values to warm weather meals. At their best now, are green beans, beets, carrots, celery, sweet corn, cucumbers, leafy greens, lettuce, green and dry on ions, green peppers, potatoes, soft. squash and tomatoes. Chances are western menu-makers will find them featured at local markets. Be sure to trim salad vegeta bles before storing in the refriger ator. Remember, too, most sum mer vegetables need only to be cooked in a small amount of wa ter until just tender and served immediately. Here are some ways they perk up summer meals: GREEN BEANS Add butter, seasonings and a sprinkling of dill weed to barely tender cut beans. Or, serve creamed with mushrooms. BEETS Tiny whole buttered beets, sea soned with a little thyme; Harvard-style, or use pickled ones in salads, as an entree garnish. CARROTS Snip fresh mint over barely ten der cooked ones. Or. sprinkle ilh chopped toasted almonds. An other: Serve with lemon butter sauce. CELERY Fill raw stalks with a favorite dip mixture an appetizer or sal ad garnish. Cook until barely ten der in pot roast gravy or chicken stock. SWEET CORN Roast in husks over gray coals. Peel back husks; remove silk; re place husks and tie securely. Soak 15 minutes in cold water, unit, turning several times, for 15-20 minutes. Husk, butter, season and enjoy. CUCUMBERS Fill hollowed-out halves with shrimn or crab salad. Slice for appetizers or salads. Use, chopped, in sandwich fillings. LEAFY GREENS, LETTUCE Toss up in vegetable combina tions. Shred and use in sandwich es. For subtle flavor, add out side lettuce leaves when you cook fresh peas or beans. GREEN PEPPERS Crisp salad and sandwich in gredient; peppy topper for cooked fresh vegetables. Slivers are a crunchy addition to a relish as sortment. POTATOES Slice unpared potatoes; pal dry; brown in hot fat; add sliced on ion, perhaps a little water. Cover and cook until tender. Also, pota to salad, soup, pancakes, bread, doughnuts. O'Brien, escalloped, ly- onnaise. SOFT SQUASH Cook until barely tender in small amount of water. Add but ter, salt, pepper and a bit of mar joram, basil or dill weed. Or, lor flavor bounce, add a little lem on juice. TOMATOES Sprinkle halves with seasonings, crumbs and a pinch of fines herbs. Broil until tender. Use with egg, crab, shrimp, chicken ' tuna salad. STRAWBERRY TARTS Glamour Dessert Since milk and dairy products have been designated by the Unit ed States Department of Agricul ture as July Plentiful Foods, a canny menu-maker might consid er the merits of condensed milk. This convenient dairy product- evaporated milk which contains 42 to 44 per cent sugar, USDA's Agricultural Marketing Service says belongs on the emergency shelf as well as the pantry shelf, since it is so adapatablc. Use it, for example to make1 these easy-do tarts, a glamour dessert for a summer's day: Almond Crust Strawberry Cream Tarts: Prepare 2 sticks instant pie crust mix and add 2 cupsi finely chopped toasted almonds. Form pastry into 8 tart shells; prick with a fork and bake 8 to 10 minutes at 475 degrees. Add enough water to a 15-ounce can of condensed milk to make 3 cups of liquid and blend with 2 packages vanilla pie filling. Cook, stirring constantly, unlil mixture comes to a boil. Pour into tart shells. Cool. Serve topped with slightly sweetened, sliced straw berries. Garnish with whipped cream. Calories? Oh. ves! RASPBERRY SWEETHEART Makes Two Hearts 'A cup milk ' i cup sugar 1'4 teaspoons salt Vi cup Pi stick) margarine cup warm water 2 packages or two cakes of yeast 2 eggs, beaten 4'i cups unsifted flour (about) 1 cup raspberry jam Confectioners' sugar frosting Scald milk; stir in sugar, salt and margarine. Cool to 1 u k e warm. Measure warm water into large, warm bowl. Sprinkle or crumble in the yeast; stir until dissolved. Stir in warm milk mix. ture, eggs and three cups of flour. Beat until smooth. Add enough additional flour to form a soft dough. Turn out on lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease the top. Cov er, let rise in warm place, free from draft, until doubled in bulk, about one hour. Punch down.-Divide dough into four equal pieces. Roll each piece into an oblong 16 by 6 inches. Spread 'A cup of raspberry jam on each oblong. Roll up as for a jelly roll. Seal edges well. Form into a heart shape after placing two rolls on greased baking sheet. Repeat with remaining two rolls. Cover. Let rise in warm place about one hour. Bake at 350 de grees (moderate oven) about 20 minutes or until done. When cool frost with confectioner's sugar frosting tinted pink for brides. PEACHY CHICKEN Here's a peachy trick for beau tifully browned chicken, either barbecued or pan-fried. Drain the syrup from a 1 lb., 13 oz. can of cling peach halves; add one to two tablespoons of soy sauce to syrup and baste chicken with mixture. Heat peaches in foil on the grill or in the pan during the last few minutes of cooking, brushing with the syrup mixture. Bargains Galore! at th Salvation Army FAMILY SERVICE STORE 1749 Oregon Avtnua Open Daily 1(1 a.m. Till S p.m. 1800 FREE STEAKS AT STAKE ! It ''i. Wotch lor S0WBALLS IN HB68ST!.. NOW! With Electronic Test Equipment For Better Than Found In Most Service Shops . . . WE CAN HOLD OUR SERVICE CLOSE TO THAT OF ENGINEERING STANDARDS. There is NO ADDED COST for this superb service. FOR ALL TV AND OTHER ELECTRONIC SERVICE CALL . . . Klamath's Finest BILLY GOLDEN TV TUT;; SUNDAYS AND EVENINGS, TOO!! Merrill and Malin Thun. Bsnonia Evtry Orhr Tuet. LOW'S 100 Fresh Local Gr. AA Small 3 Doz. H00 HOSTESS, FROZEN FOODS BY LIBBY 10-OZ VEGETABLES Peas, Corn, Spinach, Broccoli, Mixed Vegetables, Peas & Carrots, etc. POTATO C Blue Bell Big 4 Pak 4 25c Bags Sunshine Lg. 3 Stack H. Rl SNACK I-oO CRACKERS v 10Oi Pkgj ITom Scott Sealed in Freshness ixed Nuts Carry J!lllIIIIIIjjgj ii""Ui"'mi (ltd (Ml EMil II1311I1IH III. mum"'"" HIM-' ib Steak U.S.D.A. Good Smoked Spare Ribs For Barbecuing 49 c lb Boneless Danish Pork Shoulder Cooked - Skinless 2 - 179 Swiff's Turkeys 10 to 16 lbs. 33 IC lib IPersonol Size Borj- ivory Soap Bo? 12179- Sunny Jim Pancake SYRUP 1 MOTETS A 59' Gerber's .Strained Baby Food ' 10- Dundee No. 303. Quality Peas-Corn-Gr. Beans jj 11 1 m 1 1 ml a s a Garden No. VA Can Tomatoes Libby's Fancy All Green Spears Asparagus 1 loo jjr Cans Q Libby's Elberta Freestone Peaches No. 111111 El Cans Libby's Ripe Halves Apricots r . i r meapesr or rne season m Cantaloupe " Extra Fancy Large lb. 49 Tomafoos 9d'L"a' 1 Cucumbers 310c Peppers-- 3?14c PeachesE: 2 29c All-Jersey MILK MEDO-BEL'S M HALF GAL. CTNS. 200 Medo-Bol Real Churned BUTTERMILK A Refreshing Summer Drink 22 No. 303 Cans rA00A Libby's Fancy For Summer SalaJs Fruit Cocktail 58 P Cans El WHITE STAR CHUNK Tl IMA No. Vi F 0 R Eiiimrniiii Cans A WALDORF BY SCOTT TISSUE 3 En) Roiis o5 5s o Large No. 2 Vi Cans Hunt's - 14-oi. Catsup "651 0 S5
