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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 15, 1963)
.HERALD AND NEWS. Klamath Falls, Oregon Thursday. August 1, 19M PAGE J C jits' ' i-r-"' " : f V;l ''A . V ' f ' . Factors In Food U.S. Dept. of Agriculture With stocks of canned tuna atiadd milk and cook, stirring, until a fairly hich level now, accord ing to L'SD.Vs Agricultural Mar keting Service, no doubt this ver- I lured at many western markets. wniie it certainly iK-ps up ap- TVtipi'K :)larie Anf kanHuirhps. tuna also is the backbone of a number of easy-do entrees. Here 2re some tempters: TINA FLORENTINE 1 pound fresh spinach 2 cans i6'i-7 oz.) tuna, flaked 3 tablespoons flour 'i teaspoon salt l'i cups milk i cup grated Swiss cheese ' cup light cream li teaspoon cayenne 'i cup dry bread crumbs 2 tablespoons melted butter Cook soinach until harolv ton- aer, about 3 minutes. Drain well and chop fine. Place in a grsed " vnup line. riflLe 111 a (jlWHU dUU I.WIV UllUI UUl IHH baking dish. Drain 2 tablespoons brown. Blend in flour, curry pow- . ..w... .una imiu a aaui-cpuii thickened and smooth. Add grated cheese, cream and cayenne; stir until cneese is melted. Add tuna neat, four tuna mixture nvor spinach. Toss crumbs with butter ana spunnie over tuna. Place in broiler and heat until crumbs are browned. Makes about 5 servings. (IRItlEl) TINA 2 cans i6'j-7 oz.) tuna, flaked i cup minced onion U cup flour 2 teasoons curry powder 1 teaspoon salt ' teaspoon ginger 2 cuds milk '.j cup chopped toasted almonds 1 teaspoon lemon juice 2'j cups hot cooked rice Chopped parsley or chives Drain oil from tuna intn K.niro. 'pan or skillet: heat. Add onion and cook until tender but not der, salt and ginger. Gradually I'vtn tuna imu a BdUCl'lJdll. uu , Dun ami f;inC! . uiuuuaiiv Blend in flour and salt. Slowlyladd milk and cook, stirring, until thickened and smooth. Add tuna haat well. At serving time, stir in almonds and lemon juice. Spoon over hot cooked rice. Gar nish with chopped parsley or chives. Makes 4 servings. TI NA DIVAN l'j pounds fresh broccoli 1 can I9'i oz.) tuna, flaked ' cup flour t teaspoon salt 2 cups milk 1-3 cup grated Parmesan cheese 1 tablespoon lemon juice Cook broccoli in boiling, salted water until barely tender. Drain and arrange stalks in a greased, shallow baking dish. Drain oil from tuna into saucepan. Blend! in flour and salt. Gradually add milk and cook, stirring constantly until thickened. Remove from heat: add cheese and lemon juice Stir until cheese is melted. Spoon tuna over broccoli; cover witlv cheese sauce. Bake in a moderate oven, ,3 degrees F., lor 20 min utes, until heated through. Makes, 4 servings. TINtA LOAF 2 eggs 'a cup milk 2 cups soft bread crumbs i cup minced onion 1 tablespoon minced parsley ' teaspoon thyme 1 teaspoon salt 4 teaspoon pepper 3 cans (6'2-7 oz. I tuna, flaked Parsley sauce Combine eggs, milk, bread crumbs and seasonings in a mix ing bowl. Mix well, then blend in tuna. Turn into a foil-lined loaf pan. Bake in a moderate oven. 350 degrees F., for 45 minutes. To serve, garnish with lemon slices and pass the parsley sauce. Makes servings. PA1CSLEV SAICE Combine 1 can condensed cream of celery soup with 'j cup milk. Stir over low heat until hot. Add 2 tablespoons chopped par sley and serve w ilh Tuna Loaf. PARTY PEAR PICKUPS Slice fresh California Rarllptt pears into wedges, snrinkle with lemon juice, wrap with slices of prosciutto or dried beef and sonar uilh nicks. Sprvp nn n cork. tail tray with assorted crackers and cheese. Try A Dip That's Different No one ever has too many; recipes for party dips, so make way for delicious "Creamy Avo- cado Dip. Cream cheese, Cali fornia avocados and green onion tops are the chief ingredients in this fast-to-fix palate-pleaser. In addition to-being a "natural" for aips, caiuorma avocados are ideal in summery sandwich fill ings and soups. They also dress up scrambled eggs for special occasions; simply fold in small cubes or balls of avocado just before the eggs set. CREAMY AVOCADO DIP 2 California avocados I tablespoon lemon juice 1 package 18 oz.) cream cheese h teaspoon salt I I teaspoon Tabasco 1 tablespoon finely chopped green onion tops ' Dip chips Cut avocados lengthwise into halves; remove seeds and skin Force fruit through sieve or whiz in blender with lemon juice. Soft en cheese: stir into avocado mix ture along with salt. Tabasco and onion. Serve with dip chips. Makes two cups. ; - Helpful Hints To remove water stains from car interiors, make a solution of one cup of salt to one quart of water. Rub on with soft cloth. On nylon fabrics, use a commer cial spot remover. Have you noticed small pits of rust on your patio utensils? Make paste of lemon mice and salt and rub well over the rusty spots. Careful washing and thorough dry ing will keep rust from coming back. Chili pequins will give an au thentic taste to South-of-the-Bor- der favorites such as enchiladas, tacos and tostados. Spilling salt used to symbolize a broken freindship. PICTURE PRETTY lea cream balls in tinted And nUin flaked coconut loin melon Da i n useiout la irorniA CAntA aiiqa ha r she tor KAinbov ca LrBsm And l. a n . tflloupe." Roll vanilla ice cream balls in colored coconut if you're in a hurry. Dolled Up Dessert . Children w ill certainly go in a big way for "Rainbow Ice Cream and Cantaloupe." But don't be surprised if their elders also sur render to the appetizing charms of ice cream balls rolled in plain ;and tinted flaked coconut and served in California cantaloupe half-shells with melon balls. Besides being an eye-catching variation on the popular dessert combination of cantaloupe and 'ice cream, this colorful concoc tion eliminates last-minute scur .rying about the kitchen. Prepare the ice cream balls hours or even la day ahead of time and store them in the refrigerator freezing jcompartmcnt. If you like, chill the cantaloupe. Then assembly of the dessert is no trouble at all at meal-time. You might accomany it with an assortment of cookies RAINBOW ICE CREAM AND CANTALOUPE 1 package '7 oz.) flaked conut 2 or 3 tablespoons strawber ry gelatin powder 2 or 3 tablespoons lime gela tin powder 1 pint vanilla ice cream 2 California cantaloupes Divide coconut into three parts. Leave one part white. Add straw berry gelatin powder right from the box to one part; shake in covered jar until evenly tinted. Add lime gelatin powder to one part and tint in the same way. With teaspoon measure, shape ice cream into small balls. Roll an equal number of balls in each color of coconut. Place in freezer or freezing compartment of re frigerator until serving time. Cut cantaloupes into halves; scoop out seeds. Cut six melon balls from each half with teaspoon measure. 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