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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 15, 1963)
Jpecialtied SsSSSte,. k II I v i- in . : By RUTH KING .. t iti imiiii i iii jr s a i 7 . I M ; p A'F-.. A lfm. Jal BANANA LEMON SAUCE FOR FROSTING Tasty Change From Frosting u?ar and spire and every thing nice combine to make a simply delightful spice shortcake. However, this isn't the whole storv that makes this cake a dessert well worth top-billing on any menu. The real secret: just wait until you serve Banana Lemon Sauce as a replacement for cake icing. It's moat unusual and has a special flair that is even more outstanding when a small bowl filled with sauce is placed in the center of a cake that has been baked in a ring mold. Just fol Jow these recipes for a tantaliz - Glass-Packed Instant Taters ' Nothing delighted grandmother at summer's end more than her neat rows of glass jars filled with the harvest's surplus. A few vegetables, like potatoes and tur nips, were stored away in bulk in the "cold" cellar. Imagine her surprise, however, at finding po tatoes on the modern homemak .er's pantry shelf and in a hand some glass jar! The new glass-packed "instant" potatoes are now on the market in eight western states, 38 coun ties in New York state and 27 (Pennsylvania counties. They'll line up alongside the jars of instant coffee and instant milk, an added reminder that ours is the age of "instant everything." The potatoes have been scaled under sparkling glass to protect their fresh flavor. And, of course, you can always see how much is left instantly. These instant mashed potatoes have been developed by the Betty Crocker Kitchens of General Mills in the new family size. The glass jar tone pound, three ounces! is compact yet holds 24 hearty serv ings; it is easy to open and just as easy to screw airtight, re sealing all of the fresh flavor. Servings can be accurately measured serve as much or as little as you need without fuss, muss or waste. Homemakers will surely welcome its convenience and its 24 big servings. Food Tips Cracked bay leaves help bring out the flavor or roast lamb. Team them with parsley. Beau Monde, oregano, garlic powder and lemon peel but use the mix ture sparingly in a marinade. Better to go loo lightly than too heavily on seasonings. Want a "quick and easy" sea soned butter for meats or vegeta bles? Cream a quarter of a pound of butter and mix in Beau Monde seasoning and crushed Fines Herbes to taste. Cool for several hours before serving. ing treat. SPICE SHORTCAKE 2' cups sifted cake flour 1'? cups granulated sugar 1 teaspoon sait 3 teaspoons double-acting baking powder 1 teaspoon cinnamon !i teaspoon ground clove ' teaspoon allspice li cup soft shortening 1 cup milk 1'2 teaspoons vanilla extract 2 medium eggs Preheat oven to 350 degrees Grease well, a V? ring mold. Into a large mixing bowl, sift flour, sugar, salt, baking powder, and spices. Drop in shortening, add cup milk. Beat at medium peed on mixer for 2 minutes. Scrape bowl and beaters. Add re maining cup milk and 2 eggs. Beat for 2 minutes. Bake for 30-35 minutes or until cake tester inserted in center comes out clean. Cool for 10-15 minutes and remove cake from pan. When cake is cool, sprinkle lightly with confectioners sugar. Serve with Banana Lemon Sauce. This can be baked in two l'i inch deep fl inch layer pans. Bake at 350 de grees for 25-30 minutes. BANAA LEMON SAUCE '. cup sugar 1 tablespoon cornstarch Dash salt Dash nutmeg 1 cup boiling water 2 tablespoons butter l'i tablespoons lemon juice, fresh, frozen or canned 2-3 bananas Mix well, sugar, cornstarch, salt and nutmeg. Gradually add boil ing w ater and cook over low heat stirring constantly until thick and clear. Add butter and lemon juice. Blend thoroughly. Slice 1 banana into sauce and garnish cake with additional banana slices. Sauce may be served warm or cool. MUSHROOM CLAM SOUP Here's a soup Dad will like Mushroom Clam Soup. Cook a small onion, finely chopped, in butter until tender. Add 2 cans condensed cream of mushroom soup, a 7'i oz. can of minced clams with the broth and 2 cups light cream: mix and heat. Makes 6 tasty servings. Leftover Meat, Vegetables Good Cold pot roast or meal loaf, or other well-cooked beef, takes on new life when combined with canned tomato sauce to make a stuffing for green peppers. There's a nice bonus of vitamins and minerals here. too. Be flexible in your measure ments of meat and vegetables use what you have available. Should the refrigerator yield a medley of vegetables green beans, peas, carrots, coin, pota tothe result would be equally delicious. Cornbrcad or muffins and pickled watermelon rind would round out the main course well. For dessert, why not coconut cream pic? BUDGET WISE STUFFED PEPPERS (Servings 61 6 small green peppers 1 onion, chopped 'a cup chopped celery 2 tablespoons pure vegetable oil 2 cups cooked diced beef 1 cup cooked corn or diced , cooked potatoes z teaspoon salt 'j teaspoon pepper 2 (8-ouncc) cans tomato sauce Slice off top of peppers; save top. Scoop out seeds; parboil pep pers 5 minutes in salted boiling water. In large skillet, saute on ion and celery in pure vegetable oil until tender and very lightly browned. Add beef, corn or pota toes, seasonings and 1 can toma to sauce. Stir until blended. Spoon meat mixture into green pepper shells. Replace tops. Place stuffed peppers in skillet. Pour second can of tomato sauce over peppers. Cover and simmer 10 minutes. Bargains Galore! at the Salvation Army FAMILY SERVICE STORE 1749 Oregon Avenut Open Daily IQ a.m. Till 5 p.m. Real Selections DoWaf KLAMATH FALLS MHiili-frmtirni Freezer Filler Sale! USDA Good Grade 45 c lb USDA Grade Choice Lamb . . . 49fh Good & Choice BEEF Half Beef 49s 59! 43 Hind Quarter Front Quarter Cut ond Wrapped Whole or Half PORK Cut & OO'b Wrapped 07 LARD 50-649 CUSTOM SLAUGHTERING Call Grigsby's for Fast Serv ice! We have our own state inspected, licensed mobile slaughtering unit for use on your ranch. Speciol rates if we cut and wrap! Grigsby's Smokehouse Old Midland Road E-Z TERMS Ph. TU 2-0769 HERALD AND NEWS, Klamath Falls. Oregon Thursday, August 13, 1963 TAGE 1 C -A ; V 1 VI m m m v. v PM I M ml BUDGET WISE Use left over meats to fluff green bell peppers for e money sav ing meal. Season with canned tomato sauce. MEATY" BEEF BURGERS Simple Menu For Outdoors It's so great to be out-of-doors that the whole family will want to cook out ami eat out often Mom won't mind either if the food is quick and easy to prepare. Clean-up should be easy too. Outdoor cooking may be done on the backyard barbecue or over a fire built in fireplaces in the park. But wherever the picnic is held be sure to have plenty of frozen beefburgers and pizza style paUies. They may not guar. antee picnic weather, for it might rain, but they will allow everyone to have a good time. For outdoor eating frozen beef burgers or pizza style patties are real favorites. The meaty burgers that bear the two most trusted words in meat are the ones to buy. Each is individually wrapped to protect the meat even after the transparent freezer bag is opened. A simple menu features the beefburgers or pizza style patties; served with Italian Vegetables in Puke. Zucchini squash, onion and tomatoes are seasoned and wrapped in foil and placed on the grill. About 45 minutes later fold the foil back and serve the veg etables hot in the foil poke. After the burgers comes a fix-your-own dessert. S'morcs are a favorite with the youngsters and grown-ups will think they're good too. Graham crackers, four squares of milk chocolate and toasted marshmallows are all the ingredients needed. The marsh mallow is toasted and then pressed between the graham cracker topped with the chocolate and another graham cracker. The S' mores are so good that everyone is sure to want "some more." ITALIAN VEGETABLES IN POKE Wash and scrape the outside !of 3 medium sized zucchini squash. Slice squash into Vt inch slices. Peel and slice thinly t medium onion. Core 2 medium to matoes and cut into quarters. Ar range the squash in center of a 12 inch square of foiL Top with onion slices and surround with quartered tomatoes. Sprinkle with salt, pepper, and a pinch of sweet basil leaves. Dot with 4 teaspoons of butter or margarine. Close foil and place over medium heat on charcoal grill. Cook about 45 min utes, rold foil back and serve hot in foil poke. 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