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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 25, 1963)
Lure Your LABOR DAY GUESTS with a Trout Catch Trout Amandine with Pineapple Brush 6 whole trout inside and out with lemon juice. Coat with flour. Heat 6 tablespoons butter or margarine in a large skillet. Add trout and brown on both sides. Season with salt and pep per. Meanwhile, heat 2 tablespoons butter or margarine in another skillet over low heat. Add -Vi cup slivered blanched almonds and stir oc casionally until golden. Sprinkle 6 canned pine apple slices with paprika. Place pineapple in skillet with almonds and brown lightly on both sides. Arrange trout on a warm serving platter and top with pineapple slices and almonds. Garnish platter with water cress sprigs and lemon wedges. 6 servings Bacon-Nut Corn Sticks 1 cup flour , Vt cup sugar 1 teaspoon baking powder Vi teaspoon baking soda Vt teaspoon salt 1 cup yellow corn meal Vt cup coarsely chopped pecans 8 slices bacon, diced, pan-broiled, and drained on absorbent paper 1 egg, well beaten 1 cup buttermilk 5 tablespoons butter or margarine, melted and cooled 1. Blend the first five ingredients together. Thor oughly mix in the corn meal, nuts, and pan broiled bacon pieces. 2. Blend the egg, buttermilk, and butter or mar garine together. 3. Make a well in the center of the dry ingre dients and add the liquid all at one time. Stir until dry ingredients are just moistened. 4. Spoon mixture into 12 hot, greased cornstick pan sections. 5. Bake at 425F about 15 min., or until golden brown. 1 doz. corn sticks X'tSatllT" THE CASSEROLE COOKIIOOK Cittsrole Sarpristal Hara'l a priitd cookbook of deap-Aavorc-d Itc-wt and other tempting onc-diih mtolt plus dtlc-ctabl dciitrti and tip for frooiing caittroUl. Get your copy now. YOURS FOR ONLY 501 E4CH POSTPAID TOl rAMHY WIIKLY BOOKS 133 N. Michigan Ave., Chicago 1, III. Endoiod find $ . for which plc-ato tend mo poif. pold copioi of "Th Commit Cookbook" 50 each. (Satitfoctlon guorantood or monoy rtfundod.) Nam Addrcu City Zono Print or WriH Ixlbly Trout Amandine with Pineapple keynotes a menu including a tossed salad and hot corn sticks. Family Weekly Cookbook MELANIE DE PROFT, Food Edu Hot Potato Salad 6 medium-Bized potatoes, cooked, peeled, and cut in '(-in. slices 12 Blices bacun, diced I'i cups chopped onion 1 cup plus 2 tablespoons cider vinegar I Vi tablespoons sugar I I i teaspoons salt 4 teaspoon Accent Vt teaspoon black pepper . While preparing potatoes, pan-broil the bacon Family Wkiv. AufHtt J5. 1M in a large skillet, reserving 6 tablespoons of the drippings. Set the bacon pieces aside. 2. Return reserved drippings to skillet Add the onion and cook until transparent, stirring occa sionally. Stir in the last five ingredients and heat mixture to boiling. 3. Add the bacon to the potato slices and pour the hot dressing over all; toss lightly to coat evenly. About 6 servings I Fiesta Melon Mold I 1 cup orange juice I 5 teaspoons unflavored gelatin ) Vt cup water Vt cup sugar f Vt cup lime juice - Yt cups watermelon juice (press pulp against I sides of a fine sieve to extract juice) ' J Vt teaspoon salt y( to 1 cup cantaloupe balls i j Vt to 1 cup honeydew melon balls 1. Soften gelatin in the orange juice; set aside. 2. Mix water and sugar together in a small saucepan. Bring rapidly to boiling, stirring until 'sugar is dissolved. Boil 3 min. 13. Remove from heat; add softened gelatin and ;stir until gelatin is completely dissolved. Blend I'. in the remaining fruit juices and salt ' 1 4. Chill gelatin until slightly thicker than the con sistency of thick, unbeaten egg white, r 1 5. Mix in the melon balls. Turn mixture into L a 1-qt. mold, which has been rinsed with cold water. Chill until firm. i j 6. To serve, unmold onto a chilled plate and, if ; j desired, accompany with bowls of sweetened ! whipped cream and chopped salted pecans. I j About 8 servings Lemon Sponge Cake Squares 6 egg yolks (about Vi cup) 1 teaspoon lemon extract 1 teaspoon grated lemon peel 1 Vi cups sugar 1 Vi cups sifted cake flour 1 teaspoon baking powder Vi teaspoon salt Vi cup water 6 egg whites (about Vt cup) Vi teaspoon cream of tartar 1. Line bottom of a 13x9y2x2-in. pan with waxed paper; set aside. 2. Beat egg yolks, lemon extract, and grated peel with one-third of the sugar until blended. Add remaining sugar gradually, beating thor oughly after each addition. Beat until very thick and lemon colored. 3. Sift the flour, baking powder, and salt to gether. Alternately add dry ingredients in fourths and water in thirds to egg yolk mix ture, beating only until blended after each of the additions. 4. Using clean beater, beat egg whites until frothy; add cream of tartar and beat until stiff, but not dry, peaks are formed (peaks remain standing when beater is slowly lifted upright). Gently fold into egg yolk-flour mixture and turn batter into pan. 5. Bake at 325 F 35 to 40 min., or until cake surface springs back when lightly touched at center. Remove from oven to cooling rack and let stand 10 min. in pan. 6. Run a knife around sides of pan to loosen cake. Turn onto cooling rack and immediately peel off waxed paper. Cool completely. Cut into squares for serving. One 13x9-in. coke Lemon Sponge Layer Cake Line the bottoms of three 9-in. round layer-cake pans with waxed paper. Follow recipe for Lemon Sponge Cake Squares. Divide batter equally in pans. Bake at 325F 15 to 18 min. Fill and frost the cooled layers. Three-layer 9-in. cake For Filling and Frosting: Blend fresh or fro zen (thawed and well drained) raspberries with sweetened whipped cream. Spread generously between cake layers. Frost sides and top of cake with additional sweetened whipped cream and decorate with a circle of raspberries, if desired. m life 111 :((( I B SAUCY RIBS 1, Parboil and drain 3 to 4 pounds spareribs. (Serves 4 to 5 people.) 2. Brush ribs with Open Pit Barbecue Sauce. Rich, thick, and tomato-y Open Pit Regular. Or new Open Pit Smoky the barbecue sauce with real hickory smoke in it 3. Srlll over glowing coals until browned and glazed, frequently turn ing and brushing with Bauce. ?jn of Open Pit, Barbecue Sauces! SAVE 104 and discover the old-time flavor A Opn Pit Barbecue Seuca is a spe cial blend of delicate spicoo and smooth tomato paste. Good for basting because it's thick. 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