HERALD AXD NEWS. Klamath
Falls, Oregon
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Thursday. August 1. 1963 PAGE 3 C
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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
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:'.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