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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Sept. 22, 1963)
-CTT-T.r-,-; )v.)n iy a i y 'i v'H !'!-- J'1" " 11 1 Family Weekly Cookbook" MELANIE DE PROFT, Food Editor In J tsg Sfr- 'SP vr) - ... J c Beef Ring De Luxe 2 lbs. lean ground beef 2 teaspoona Mlt cap minced onion 1 tablespoon prepared mustard 2 eggs, beaten Vi cap Milk 2 cape aoft bread crumbs 1 5 -ox. caa water chestnuts, drained and aliced Glaied Carried Apple (see recipe) 1. Mix the meat, salt, onion, and mustard to gether. Add a mixture of the next three ingredi ents with the water chestnuts; mix lightly. Spoon into a greased 5-cup ring mold and pack lightly. 2. Bake at 350F for 50 min. Remove from oven and let stand 5 to 10 min. 3. Unmold onto a warm serving plate. Fill cen ter with hot cooked rice and sprinkle with chopped green onion. Garnish with curried ap ples and parsley sprigs. Spoon sauce from the apples over the meat ring. About 8 servings Glazed Curried Apples add a provocative flavor contrast to fluffy cooked rice and Beef Ring De Luxe. J? and Recipe-Pickin' Time LXJZ, Glazed Curried Apples yt cap tatter-vr atargarine 1 tablespoon carry powder 1 cap water cap Irmly packed dark brawn aagar I tablespoons lemon Juice 4 medium-sised apples, halved, pared, and cored Whole doves 1 tablespoon cornstarch 1 tablespoon cold water 1. Melt butter or margarine in a skillet. Blend in curry powder and heat until bubbly. Stir in 1 cup water, browni sugar, and lemon juice; bring to boiling. Add apple halves, cover, and simmer gently until tender, about 10 min.; during cook ing, occasionally turn and baste the apples. 2. Remove apples with a slotted spoon and place, cut-side down, on a cooling rack; stud generously with the whole cloves. 3. Meanwhile, mix the cornstarch and cold water together. Stir into sauce in skillet Bring rap idly to boiling, stirring constantly; boil 1 to 2 min. Return apples to skillet to reheat and coat with sauce. 8 curried apple halves family WMkly, Srptrmbrr W, 1M1 ENTERTAINING j. SEC OR EIGHT 3- 3 M Ytir tavltattm Body. Horo't a cookbook that It chocMfuN of momn end roclpos for IwiclMoiHf tostr oMWfSf buffotaf coctttoJI parti, or snacks. roans FOR ONLY SOf BACH POSTPAID rot Mauir wsmiy books 1U M. Mkhlasia Chimps 1, HC id mm - .... i mm ! SOt each. (Sotirfoction pyorawlBtJ or toiwy rafatdad.) ! J Chy Zone StaM I MM ar Writ. UelW- Fresh Tomato Juice Cocktail 2 lbs. ripe tomatoes, eat in pieces 1 Vt teaspoons sugar Yt teaspoon seasoned salt 4 teaspoon basil, crushed 3 tablespoons lemon juice 1 teaspoon Worcestershire sauce Vi teaspoon prepared horse-radian Vi teaspoon fresh onion juice 6 drops Tabasco 1. Put tomatoes into a blender container and blend until smooth. Pour mixture through a fine sieve to remove seeds. 2. Mix remaining ingredients into tomato juice. Chill thoroughly. 3. Top each serving with freshly ground black pepper and garnish with a lemon slice. About 8 servings Note: If desired, freeze the cocktail until of mushy consistency. Serve in stemmed glasses; sprinkle with grated lemon peel and insert short straws in each serving. Broiled Bacon-Cheese Canapes 4 os. sharp Cheddar cheese, cut in pieces 1 slices bacon medium-aised green pepper 2 teaspoons grated onion 2 teaspoons mayonnaise 2 doa. 2-in. bread ronnaa 1. Put cheese, bacon, and green pepper through the coarse blade of a food chopper. Blend in the onion and mayonnaise. 2. Toast bread rounds on one aide. Spread the topping on untoasted side. 3. Arrange rounds on baking sheet or broiler rack and set under broiler 3 in. from source of heat; broil until topping is bubbly and light golden. t dot. canape's (Continued on page 10)
