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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 3, 1963)
Thurs., Oct S, 1963 Page t-B Herald & News Klamath Falls Flame Fruits For Dessert Gather the fall harvest of fruits for cold-weather desserts, and en hance their rich color and flavor with elamorous hot sauces. Serve them ablaze, for extra ex. citement. Try Tipsy Oranges, the outer skin, or zest, peeled away and slivered into a liquor basting sauce that takes on intense or ange flavor, the whole fruit glazed with caramel topping. Winter pears make a brilliant dessert, the halves stuffed with. a soicv mixture of brown sugar, butter, and candied ginger, baked in a white wine sauce brightened at serving-time with flaming Vod ka. Cubes of sugar in the Vodka make the flame burn more wv idly, last longer. Baked bananas make a magnif icent ending for a winter meal, Baking heightens the fruit's fla vor, turns it into an exotlo des sert. A light gilding with tart jelly, a crisp coat of macaroon crumbs, and the bananas are ready to be served dramatically, ablaze with rum. TIPSY ORANGES 6 thick-Bkinned oranges 3 tablespoon whiskey or Vodka 1 cup orange Juice 2-3 tablespoons sugar 2 tablespoons butter 2 tablespoons sugar y cup whiskey or brandy With a very sharp knife or a potato peeler, cut the thin outer orange rind, or zest, Irom three of the oranges. Cut the zest into slivers, cover with three table. spoons whiskey, and let stand 30 1 minutes. Combine with orange juice and sugar to taste, and boil five minutes, until the syrup thick ens slightly. Meanwhile, carefully; peel all the oranges, removing the white pith but leaving the or anges whole. Arrange in flame proof serving dish. Cream butter! with two tablespoons sugar and top each orange with two tea spoons of mixture. Broil six Inch' es from source of heat until the topping carmeUzes. Watch care fully to prevent burning. All this may be done ahead. Just before serving, add the prepared syrup to the dish and cook over medium heat for 10 minutes, basting often or until the oranges are heated through. Warm V cup whiskey or brandy, set It aflame, and pour it into the dish. Spoon the blazing syrup over the fruit until the1 fame dies. Serve at once, with whipped cream, If desired. Or chill the oranges In the syrup and serve them cold. Makes six servings. GINGERED PEARS 8 firm winter pers 1 tablespoon chopped can dled ginger Vi cup brown sugar Vi cup soft butter 1 cup sweet white wine 2 tablespoons brown sugar Vi cup Vodka 3 sugar lumps Peel, halve, and core the pears. Combine ginger, Vi cup brown su gar, and butter, and fill the ca ties. Arrange filled halves In a baking dish, pour the wine around them, and bake In a 350 degree F. oven for about 30 minutes, hasting often, until the fruit is tender enough to be pierced with a fork or skewer. Just before re moving from the oven, sprinkle each pear half with one teaspoon more brown sugar. To serve, heat Vodka In a metal spoon with the lump sugar, set it aflame, and pour over the hot fruit. Makes six servings. MACAROON BANANAS A bananas , 2 tablespoons melted butter Salt, white pepper, pow dered cloves "i cup tart jelly (currant or elderberry) 1 generous cup macaroon or stale cake crumbs V cup rum Choose uniform, barely rips ba nanas with still-green tips. Peel them and roll In melted butter. Arrance in a baking dish and sprinkle lightly with salt, white pepper, and powdered cloves. Bake In a SIM) degree F. oven about 15 minutes, until the fruit looks translucent, Meanwhile, melt Jelly and crush macaroons or stale cak to make crumbs With a pastry brush, coat each baked, still- varm banana with jelly, then roll it In crumbs. Ar rangp on a serving dish and bring to the table. Warm the rum, set it aflame, and pour It over the bananas. Serve aa soon as the flumes die. Makes six servings. Sausage Macaroni Here's a qulcky main dinh for one of those extra busy days. Put canned macaroni with cheese sauce in individual casserole or a baking dish. Top with drained canned cocktail sausage or stufled olives. Bake in a hot oven until heated through. COOKED OR RAW Have you ever placed a hard cooked egg in the refrigerator, and then forgotten if K was hard, cooked or raw, Try this test. Spin the egg. If It wobbles It Is raw. If it spins smoothly It has been cooked Here again! The great event that means arshmallows irocade Soap Fluf f-i-est brand 1-lb. package 25' Multi-Pack in a poly bag. 10 bars, 49 Town House, full flavor. 14 ox. btl. Tomato Catsup 5$100 Large Eggs 49 m M Cheese Safeway wasned Curd Cheese. Per pound 59 1 Extra Savings on S Brands NYLONS Truly Fine, lovely and sheer.. (Seam less 2 pr. $1.00) 00 51-15 3 pr. $ COFFEE Edwards Rich and Aromatic 1-lb. can 47 mil SEE! MUSHROOMS Freih. Complement to steaks. LARGE BROILERS :! Fresh whole, add flavor 8-oi. 59 59 Red Delicious Golden Delicious or Jonathan. YOUR CHOICE 0 FINEST PRODUCE Tokay Grapes Yellow Onions 3 & 19c Celery Hearts Fancy Yams Try thfvn hoked! lbs. wC Fruit Juice U.S. No. 1 Russet POTATOES j I All-purpose potato. 10-lb. bag Potatoes us No 2,:t. 1.39 50-lb. t ?! PRESTONE ANTI-FREEZE Cold weather ahead! Be prepared! Gallon in WW A-k'A fat!.... -Vi-, V Finest Quality, Town House VEGETABLES Green Beans, Beets, Corn, Peas, and Tomatoes. 303 can. Mix 'Em or Match 'Em. 00 h3 Mayonnaise H:--- i' 49c I J.ll-w.ll. Jft C MM ruaamgs mr Nfiiv.u viiccdC 8 . Pk9, : Jr Skylark Rolls 33c ; Instant Milk Lucerne. Makes 12 full quarts ; of delicious milk. Pkg. f , Oranqe Drinks. 29c Grape Drink 296 Party Dips 39c Shasta Jam 5? 'rh: 69c j Canned Beverages Cragmont. Lge. variety ifl r ! m '. i of fruit flavors. 12 01. I O S J R N ;. , , - Aspirin 21 c Multi-Vitaminse5:, 89c Envelopes 3?1 Book Racks 59c History of the U.S. n: t 99c Prima a(f.s!u. Tl I A.i 4 it e I... inurwgi, w. j tnru sunaay, Oct. 6 ot Softway in Klomorh Falls. Limit rights reserved. Bel-air "P-' -i; n nn ,, i n aH: ?,opicd ' l l I A A . Gelatin dessert. . , BL 1 i UTVO' !Xtd f A X I I ijUU(0) 23 fiavors to choose from- 3 o, PUa ) O J f Chiiairalk TTwiiraai 4i9c ife WrO 1 Thurs., Oct. S, 1963 P.ge 3-B Hfrsld & News Klamath Falls City Grade School Menus Monday, Oct. 7 Cubed Luncheon Meat with ' Buttered Potatoes Seasoned Green Beans Hot Buttered Polls Fresh or Canned Fruit Vt Pint Milk Tuesday, Oct. Creole Spaghetti Tossed Vegetable Salad Hot Hard Holls - Buttered . Fruit or Cobbler Vi Pint Milk Wednesday, Oct. 9 Beef - Vegetable Soup Cheese Stick Filled Sandwich (Meat or Egg) Fresh Fruit Cookie Vi Pint Milk Thursday, Oct. IS John Marzettl Carrot Chips Hot Vegetable Hot Buttered Rolls or Muffins Dish of Applesauce Vi Pint Milk Friday. Oct U Grilled Cheese Sandwiches Filled Celery Sticks Harvard Beets - Potatoes Fruit Jello li Pint Milk Laloni.26 oi. can Pineapple Juice: 0 KITCHEN CRAFT FLOUR 10-lb. W(Q)C 251b. $fl89 bag (O) 2 bag U Finest all-purpose flour assures you of perfect baking results each time. HI Busy Baker. Just a whisper crisper. 2-lb. pkg. II Snow Star. Vanilla, Chocolate, Strawberry Neapolitan. (Gallon 98c) 12 Gal. . J 1 5 a MnvinfiPn n n l X P C7 re All meat and vegetable base soups to choose from. Reg. can 1 T Tender. Juicy. Full art USDA "Choice" risnrrsr: UUMB I SMCCE PCM C All first cuts - no "heel" cuts at Safe way. ' Lean, fully smoked. Delicious! t 1 t A f ill M r1 Lb. J M 1 Bone-in oven roost. CHOICE beef. lb. Rump Roast Fancy Bacon Beef Shanks Economicol lb. Sofewoy or Armour Star 7?c ib. 69c Breaded Shrimp Skinless Franks Sa,TV pk9. Sirloin Tip ccr t00. 79c 49c 89c Tokay Salad Joining the parade todav of molded salad hits is "Tokay Salad Mold Italienne," a tempting au tumn melange with overtones ot sunny Italy. The star attraction of this sal ad spectacular Is radiant Flame Tokay grapes, presently at t h e neignt oi llielr season. The halved and seeded Tokays are folded into a mixture of lemon gelatin and Italian dressing with slivered sa lami, diced green pepper and crumbled blue cheese, then chilled until firm. No extra sal ad dressing is needed when you serve this eye - catching palate pleaser. Removing the seeds from To kay grapes is no trick at all if you cut the grapes a little oft- center. The seeds are customarily found In the larger half, so just riip them out with the tip oi the knife. Since Tokays are one of the fruit Joys of the fall season, en joy them frequently In salads, des serts and various sauces for meat and fish. They make delightful out-ol-hand eating, oi course, and are ideal as tuck-ins for lunch boxes. The rosy-hued grapes may also double as rich-looking din ing table centerpieces before be ing eaicn. TOKAY SALAD MOLD ITALIENNE Hi cups Tokay grapes 1 package (6 oz.) lemon gel atin Vi teaspoon salt 2 cups boiling water 1 cup cold water 1-3 cup Italian dressing Vi cup diced green pepper Vi cup slivered salami Vi cup blue cheese, crumbled Salad greens Halve and seed Tokays. Dis solve gelatin and salt in boiling water. Stir in cold water and Italian dressing. Chill until mix hire mounds on spoon. Fold in grapes, green pepper, salami and cheese. Turn mixture Into eight inch square pan. Chili until firm. Cut into squares; serve on greens. Makes six to eight servings. Pork And Rice In Casserole Pork chops and rice aren't what you'd call a new combination, but prepared In this manner you'll have to admit it's an inno vation. These pork chops bake on top of rice pudding accented with rai sins and cinnamon, wnue tne chops are browning the rice can be cooking. Tie remaining ingre dients are then mixed In a n d placed in a baking dish. Arrange the chops on top, cover and bake. The milk will be absorbed by the rice and raisins. 1 This dish is particularly ap- proprlate right now for pork and rice are two of the season's most plentiful foods. Keep on the look out for pork "specials." FORK CnOP-RICE PUDDING CASSEROLE 6 loin or rib pork chops, cut 1 inch thick 2 tablespoons lard or drippings 1 teaspoon salt Vi teaspoon pepper 1 cup rice Vi cup raisins 3 cups cold water Vi teaspoon cinnamon 3 to 4 tablespoons sugar 1 teaspoon salt l'i cups milk Grease n 12xS-inch baking dish. Brown chops In lard or drip pings. Season with 1 teaspoon salt and pepper. Add rice and raisins to cold water. Bring to a boll, stir, cover tightly and simmer 13 to 18 minutes or until rice is tender and water Is absorbed. Stir cinnamon, sugar, 1 teaspoon salt and milk into rice-raisin mixture. Pour Into baking dish. Place seasoned chons on rice mixture. Cover tightly and nan in a moderate oven (350 de grees F.) 30 minutes. Uncover and continue baking is minutes, e servings.
