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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Sept. 1, 1963)
I Family Weekly Cookbook SPORTS MELANIE DE PROFT, Food Editor Barbecued Ribs 4 lbs. back ribs 3 cloves Korlic. crushed in a garlic press Yi cup cooking oil 1 cup chopped onion 1 8-oz. can tomato sauce cup water Yi cup lemon juice 3 tablespoons Worcestershire sauce Yi cup firmly packed brown sugar 1 teaspoon salt Yi teaspoon black pepper 1. Rub ribs with crushed garlic; cut into serving sized pieces. Place the ribs in a large, shallow pan; set aside. 2. Heat oil in a skillet; add onion and cook until tender, stirring occasionally. Blend in tomato sauce, water, lemon juice, Worcestershire sauce, brown sugar, salt, and pepper; bring to boiling, reduce heat, and simmer 5 min. 3. Pour sauce over ribs and marinate 2 hrs. at room temperature, or overnight in refrigerator. 4. Remove ribs from marinade (reserve for brushing) and put on grill or in a basket broiler 5 in. from coals. Grill 1 hr., or until done, turn ing and brushing frequently with the marinade. About 6 servings Vegetable Goulash 1 Yi cups fresh corn kernels (cut from about 3 ears) 1 cup chopped onion 1 cup chopped celery ' cup chopped green pepper 1 1-lb. can kidney beans and liquid 1 8-oz. can tomato sauce 1 teaspoon Accent 1 teaspoon brown sugar ': to t teaspoon chili powder Vn teaspoon black pepper Combine vegetables, tomato sauce, and a mixture of remaining ingredients in a large saucepan; stir to blend. Cover and bring to boiling; reduce heat and simmer 1 hr. Turn into a warm serving dish and serve hot. About 6 servings Tomato-Cream Slaw 1 cup dairy sour cream ' cup mayonnaise Yt cup tomato sauce 2 tablespoons cider vinegar 2 tablespoons sugar 1 teaspoon celery seed 1 small head cabbage, coarsely shredded 1. Blend together in a bowl the sour cream, may onnaise, tomato sauce, vinegar, sugar, and celery seed. Refrigerate at least 1 hr. for flavors to blend and dressing to chill. 2. Put shredded cabbage into a bowl and chill. 3. Just before serving, pour the dressing over the cabbage and toss lightly to mix. About 6 servings Family Weekly, September I, 1963 Seasoned Spreads for Corn on the Cob Cook corn in boiling salted water just until ten der. Serve a platter of piping hot corn with small bowls of Curry Butter and Herb Butter. Let guests season with salt as desired. Curry Butter Whip cup butter or margarine with 1 tea spoon curry powder until butter or margarine is light and fluffy. Chill until ready to use. Herb Butter Follow recipe for Curry Butter substituting teaspoon crushed dill weed and teaspoon crushed chervil for curry powder. Pan o' Rolls CONVENIENCE FOOD Yi cup butter or margarine 1 clove garlic, crushed in a garlic press or minced 2 tablespoons finely snipped parsley 2 8-oz. containers ready-tobake biscuits Yi cup shredded Parmesan cheese 1. Heat butter or margarine and garlic in a small skillet; stir in parsley. Remove from heat. 2. Separate biscuits; dip each in the garlic but ter to coat. Overlap 15 biscuits around the outer edge of a 9-in. round layer-cake pan; form an inner circle by overlapping remaining biscuits. 3. Drizzle any remaining butter over top of bis cuits and sprinkle evenly with Parmesan cheese. 4. Bake at 425 F 15 to 20 min., or until golden brown. Serve hot. 20 roils Salted Peanut Cake 1 cup (about 5 oz.) salted peanuts, finely chopped cups flour teaspoon baking soda cup butter or margarine teaspoon vanilla extract Vi Yt 1 1 cup sugar 1 egg, well beaten (until thick and piled softly) Yi cup buttermilk 1. Blend the flour and baking soda together thor oughly; set aside. 2. Cream butter or margarine and extract. Add sugar gradually, creaming until fluffy. Add egg in thirds, beating thoroughly after each addition. 3. Alternately add dry ingredients in fourths and buttermilk in thirds, beating only until smooth after each addition. Mix in peanuts. Turn into a greased (bottom only) 8x8x2-in. baking pan. 4. Bake at 350F about 50 min., or until a cake tester inserted in center of cake comes out clean. 5. Remove pan to cooling rack; cool completely. Sift confectioners' sugar evenly over the top of the cooled cake. One 8xS-in. cake I 7 Uki'rK: to."?.- vSW An outdoor meal of savory Barbecued Ribs, THE CHEESE COOKBOOK The Tangy Touch! Dip into this cookbook for everything from tatty macks to hearty main dishes. The piquant flavors of cheese will odd just the right touch to souffles, meat sauces, and salod dressings. mm J ft. ... " .:"-r.S iT r . 2 ysyA hot Vegetable Goulash, and tasty Tomato-Cream Slaw. . YOURS FOR ONLY 50? BACH POSTPAID Trrj TO: FAMIIY WEEKLY BOOKS .... . ... i?j n. micnigan mvo i imago i, 111. Enclosed find $ '. for which pleose send me postpaid comet of "Th ChsAiA Cookbook" (a) 50tf each. W JrfST (Satisfaction guaranteed or money refunded.) Address City Zone State Print Write leatbly Chime of the Times Who's happy to see summer go? Who doesn't mind the thought of snow? Who buys new clothes without a qualm? Whose countenance becomes more calm? Now how could it be any other? Ring out the answer, Bchool bells Mother! Lavonne Mathisan "Cleopatra? Let's Pretend On rainy days my children play a game that goes like this "What would you be if you could be an animal?" They haven't asked me yet, but I have an answer ready for them. I would like to be a guppy because: A mother guppy never has to take care of the vacationing neighbor's guppies; She can be sure her little guppy isn't going to bring home half a dozen strange guppies for some jellyfish sandwiches; She never has to housebreak stray dogfish ; Or explain why Pappa guppy can't afford to buy a sea horse; Or even put the catfish out at night; And, best of all, she doesn't have to clean Pappa guppy's fishing catch. Suzanne Douglass . .'3-ll, !$ff '' Quips and Quotes The office worker came to work with some news Monday morning. "We fust had another baby," he casually told his fellow employees. "That's the seventh." After congratulations, his cowork ers waited around expectantly, but the new father simply sat down and began to work. "Well," one employee said, "where are the cigars?" The father looked up wearily. "Lis ten," he said, "after the seventh, you don't pass out cigars you bum ciga rettes." Gloria Bremer Who's in it?" The bride-to-be was going over lust minute arrangements with the caterer and was explaining how the receiving line would be set up. "My father will stand near the door, my mother next to me, then me, and then . . . then well, what's-his-name will be on my left." James Shurluck Mai de I'Automobile Of late, when I drive, I grow carsick, Nor need I drive fast or drive far. It isn't the motion, it isn't the sway, It's rattles and squeaks and repairs and decay Quite frankly, I'm sick of our car. Richard Armour Family Weekly, September J, 1962
