.HERALD AND NEWS. Klamath Falls, Oregon
Thursday. August 1, 19M PAGE J C
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. 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.
Chill if desired. Heap ice cream
balls and melon balls into canta
loupe halves. Serve at once.
Makes four servings.
Ideal Location
DOWNTOWN
Business or Office
Inquire
GUN STORE
fe WINTER 0Mm
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A Small Deposit will hold the
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They're Arriving Daily!
Girls New Fall Skirts
and Matching Sweaters
Now's the time to lay away those smart new sweat
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ore arriving eoch day. Select from Empress or
Cam'ee sealers . . . full fashioned, slip on's and
cardigans. Your choice of orlons. fur blends ond
mohoirs. Washable wool, reversible skirts by Dor
lenette, Pam Foster, and Holiday Sportswear. Come
in tomorrow to see our complete selection!
512 Main Free Parking 5th & Klamath
MARSHMALLOWS -- 2 & 49c
Swansdown
12 Kinds To
Choose
FRESH ROASTED PEANUTS
PEAK SEASON n "
2 Lbs. 69
Del Monte 12-oz. Si
Wieners L " '
Our Own Brand! Lean
PORK
SAUSAGE
Swift's Slab
BACON
Medford, Golden Kernel
POST
FOfT OPEN EVERY DAY
IriLlS 9 A.M. UNTIL 9 P.M
Children's Size
c CANVAS SHOES
Pair 88
C I Good Quality - Short Handle
CAMPER SHOVELS E.,
99
SPRINKLER-SOAKER 8EJtt?Sfc.
69c
A.C. Weights - 10, 20, 30, 40
MOTOR OIL
Cants tH:encd 69c
KSS 3-29c jm
2 Gal. 49 125 Ft. Heavy Duty
Ti"l I EXTENSION CORD
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