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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 10, 1963)
HERALD AND NEWS, Klamath Falls, Or. Tliorsflay, VM tX ttffi ' i Ai-v ill' , 4ar f,- uxsfk sr v & r i frsft hj.y vv -isv v - 0 try Turkey Mare Often Orit? ?lm-sA a year is ot nearly often enough to serve a beautifully browned roast turkey and stuffing. This is especially true when the turkey is pur chased frozen and already stuffed with a well-seasoned bread stuff ing. The turkey goes from wrap per to roaster and into the oven in a matter of minutes. Perhaps you have never thought of turkey and stuffing as a con venience food. That is because vou are thinking in terms of hopping the celery and onions or cutting up the bread cubes yourself. That is why it is good news to homemakers to find froz en stuffed turkeys are now avail able year, around. These turkeys carry a well-know n brand name and the stuffing is based on an oft-requested favorite from t h e frozen turkeys that have been stored in the refrigerator over night or up to 18 hours before roasting. If longer storage at home is planned, the frozen stuffed turkey should be stored in the freezer at zero degree F. After brushing the turkey with melted butter and topping lightly w ith a tent of foil or covering w ith the roaster lid, depending upon School Lunch Program Good With National School Lunch Week Oct. 13-19, attention is drawn to tlie school food services throughout the naiton that have benefited millions of children at all school age levels. This year's keynote is "Nutri tionally Strong . Mentally Alert." The Food Distribution Division the roasting method selected, the lot the United States Department turkey is ready for the oven. While the turkey is a-roasting. there is time for a bit of show, off "saucery" to delight family or friends. What could be more elegant than a Delicate White Grape Sauce? The fresh yellow color comes from egg yolks blended into the smooth sauce. Halved white grapes enhance this delicacy which is spooned lavish ly over the slices of light or dark of Agricultural Marketing Service Martha Logan Test Kitchens. Directions on the frozen stuffed mcal ana s"l"nS. turkey wrapper are given for DKUCATE both open pan and covered pan WHITE GRAPE S.UCE roasting. Since most homemakers I Yield: 2 cups buy the turkey one day and roast j 2 chicken bouillon cubes it the next, time schedules are for ' 1'3 cups water supervises this important pro gram at the national level, and establishes the high standards maintained by every school re ceiving school lunch assistance. Klumath County schools are no exception. Children attending classes in the elementary schools and the high schools have access to the program to a Ty A pattern, Including protein-rich foods, fruits or vege tables, bread, butter or marga rine and milk. The program cost approximate ly im million last year. Chil dren paid more than half this amount themselves. In addition, local school lunch oper ations received $103 million in serves the nation as a solid and secure investment in its futufe. Tjis program also helps to ex pand markets for America's abundant farm products. Store leftover egg whites up to 10 days by putting them in a tightly covered container in the refrigerator. State educational agencies arc!casn assistance and $175 million 2 tablespoons butter 2 tablespoons flour l' teaspoons lemon juice 2 egg yolks Pepper 'a cup halved seedless grapes Dissolve bouillon cubes in boil ing water. Melt butler in a sauce pan. Blend in the flour. Add the bouillon and lemon juice while stirring. Remove from the heat. Stir a little of the hot mixture into the egg yolks. Beat egg yolks into hot mixture. Season with pep per. Add gracs. Serve hot with roast turkcv and stuffing. responsible for administering the program in the states, while di rect management of the lunch rooms is assumed by local school systems. In each participating schools the lunch program is op erated on a non-proiit basis. Lunches are served tree or at re duced prices to children who cannot afford the full price. Lunches arc planned according SHOP'! SAVE!! at th Salvotion Army FAMILY SERVICE STORE 111. Orrgon Avrnur Oprn D(lr 10 Till & P.M. NEW TRICK" WITH TURKEY Frozen, stuffed turlcoys now on the market cut down preparation time and are as delicious as with your favorite family dressing. worth of foods donated by the federal government. The total value of all foods used in the program exceeds $800 million an nually, nearly four-fifths of which is bought by the schools in their own local markets. Hy safeguarding the health and well-being of today's children who will become tomorrow's citi zens, the school lunch program COMPLETE TREE SERVICE BAKER'S LANDSCAPE NURSERY 4200 So. ith TU 2-5SS3 SMALL APPLIANCE REPAIRS VACUUM CLEANERS Most Makes $ ft 95 Plus 0 Parti Complete Overhaul Irons Mixers Electric Fry Pons Coffeemakers Fans Toasters Heaters WORK GUARANTEED REX APPLIANCE REPAIR CENTER 162 E. Main TU 4-3353 i Rcvfr-, , , ,,.-. v- "---A ".ill i "l XM WitttlMttfii I in ( "-- fc UBBY'S FRUIT SALE PEACHES sor FRUIT COCKTAIL APPLESAUCE Graven-stein 5 a 1.00 Dundee 8-01. Cans Tiny - Whole OYSTERS Snows - Minced CLAMS 2-49' Pillsbury 8-lb. bag AA C PANCAKE MIX 98 Nalley's Lumberjack SYRUP 22-oz. bottle Mm M I UBBY'S FRUIT SALE APRICOTS Sir PEARS PEACHES 4i Co"! U Bartlctt Halves Elberta Freestone TO EXOTIC FOOD There is a hint of the South Seas in this Pineapple Fish Entree made with water chestnuts, macadamia nuts and preserved ginger, plus golden chunks of canned pineapple. Pineapple-Fish Sweet-Sour Entree Handsome golden chunks of canned pineapple and intriguing fish balls are the flavorful duo in this saucy sweet sour enlree. Kxotic Far Eastern flavors high light this most gourmet of com pany dinners. It is sensational for hors d'ouevres. too, rcsplendently elegant in a chafing li.-h. The brightly flavored sauce is a biend of canned pineapple, wine, vinesar and soy sauce. Fresh 1 (5-ounce can water chest nuts 2-3 cup macadamia nuts or al monds .r. 1 tablespoon finely chopped preserved ginger - 2 tablespoons soy sauce ; 2 tablespoons cornstarch 2-3 cup peanut oil Sweet Sour Pineapple Sauce Note: Canned salmon or tuna preen and red vegetables lend in-1 may he used instead of frozen sole viting colorful accents. Make the or halibut, sauce at the last minute so none Chop finely or grind fish, of the fresh flavor is lost. Bone-idrained water chestnuts and nuts less fresh or frozen fish is ground using fine blade of grinder. Com-w-ith other favorite Polynesian ' bine with ginger, soy sauce and foods water chestnuts, macadam ia nuts and preserved ginger. Khape the crunchy mixture into balls and fry until a crisp gold en brown. SWEET SOU! IMXEAPIM.K FISH BALLS 1 pound fresh or frozen or halibut cornstarch. Press mixture firmly into small balls about 1-inch di ameter. Heat oil in large skillet. Fry balls slowly to rich golden brown, turning gently to cook and brown on all sides. Drain on ab sorlcnt paer. Add In hot Sweet Sauce. .Makes 6 ole Sour Pineapple servings. to bone up i n how to prepare; a delicious, way of preparing YcniMHi. so maybe c couid take, ison steaks: Heat skillet Cow Belles Corner i By MRS. TED HYDE add beef suet or oilier fats to it This is the lime of the "deer, for juicier, more flavorful results. Livers and (or their squaws" j From an Indian tnond. here is en-with i time out from beef for a lew about '4 inch of bacon or other tips from out Indian friends onolt grca.-e. I!inc the steaks in the suhect. Proier skinning and warm water, dip them in flour cooling or? important to the final! which has been "greyed" with results. Remember, too, thai' pepper and garlic salt, and fry. the gamoy flavor is concentrated-After turning once, cover and in the fat. Also deer fat hardens 1 turn heat doun. Cook about 211 easily and has a tendency to. minutes or until done to jour cling to the roof of Hie mouth taste. when eaten, so trim olf as much' You may not want to take to fat as possible. the woods to try this as de- Standard methods for cooking scribed, but it can no doubt he Wl apply also to venison. Moist adapted to the backyard barbe heat cook'erv stewing, pot roa.-t- cue. This is for the sides of rilis. ins is recommended for cooking Build a fuc from dry willow o.der animals and tne les ten- sticks, skewer the ribs on a green der cuts Broihnj. trying and stick and hoid or prop it over oven roasting are suitable f 0 r the fire on forked limbs and cook steaks and leg roasts Iran thej about 20 minutes. If you do this jcunser animals. Venison is ha-, on your rotissene, it might be sica'lv a dry meat to bocin with.1 worth adding some willow sticks and since jou are probably re-jto your briquets for flavor, moving what natural fat there is,! Venison steaks cooked this way you need to add other fats dur-iare also delicious. Cook as you ing cooking. For instance if you1 used to conk hot dogs, on a stick. have any of the meat ground for- deorhurcers. have the butcher! (Continued on 3-F) SWEET SOL'R PINEAPPLE SAUCE ' 1 (13'2 ouncei can pineap ple chunks Water ' 'i cup vinegar 1 tablespoon soy sauce 'i cup sugar 3 tablespoons cornstarch 1-3 cup sauterne '1 cup thinly sliced celery '2 cup thinly sliced green on ion 1 large tomato, cut in small wedges Drain syrup from pineapple into measuring cup. Add enough water to make 1 cup liquid. Combine with vinegar and soy sauce; heat to boiling. Blend sugar, corn starch and sauterne. Stir into hot liquid. Cook and stir until sauce thickens and clears. Add celery, onion and pineapple chunks. Heat gently a few minutes. Add toma to wedges and keep warm until ready to combine with fish balls. Be careful vegetables do not overcook. WITH BUY LOW SAVINGS Libby's With Gr. Peppers & Celery Stewed Tomatoes SWIFTMG SWIFT'S Finest-Shortening SANDWICH BAGS BLEACH Finer Gallon Plastic Jug CATSUP HUNT'S 14 ox. 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