Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 13, 1963)
7 . . ;rj - Cheddar's Our Choice for OT Cheese-Cranberry Bread fl oown mill IVi cups cranberries, eat ia halves Yi cap sagar 1 capa low V cap sagar 1 tablespoon baking powder Yt teaapooa aah Yi cap coarsely chopped walanta 2 teaapooaa grated orange peal 1 Yt capa finely shredded sharp Cheddar cheese 1 egg, slightly tea tea 1 cap adlk Yt cap batter, melted aad cooled 1. Mix cranberries and cup sug ar together until well blended. 2. Blend next four ingredients to gether in a Urge bowl. Mix in the sugared cranberries, nuts, orange peel, and cheese. 3. Beat the egg, milk, and butter together. Add to mixture in bowl; stir just until dry ingredients are moistened (do not ovennix). 4. Turn batter into a buttered (bottom only) 9x514x2-in. loaf pan and spread evenly into corners. 5. Bake at 350F about 1 hr., or un til a wooden pick inserted in center comes out clean. Remove from pan to cooling rack and cool completely before slicing. To store, wrap and refrigerate. One loaf bread Salade la Petite Yt cap aagar 4 teaapooaa aalarored gelatia 1 cap boiling water W cap learn Jake Yt cap cold water 1 SVi-os. caa crashed pineapple (do not draia) 1 cap shredded aild Cheddar cheese 1 cap chilled whlppiag ereaaa, whipped 1. Blend together sugar and unfla vored gelatin. Add boiling water remit Weeklv, October 11, ISM MONTH This cranberry-nut bread tope a Uet of dittinguieked favorite because of the nippy fiovor 4Um Mhj&M flMjulitmr i'miuii fm in it WV vnW g aftanojMnajvv vdOwl O fWfWW OP Ww fff and stir until sugar and gelatin are dissolved. Blend in lemon juice, cold water, and crushed pineapple with sirup. Chill until gelatin is the consistency of thick, unbeaten egg white. If chilled in the refrigera tor, stir occasionally; if chilled over ice and water, stir frequently. 2. Fold in the cheese and whipped cream. Turn into a 5-cup mold, rinsed with cold water. Chill until firm, about 3 hrs. Unmold onto chilled serving plate and garnish with crisp salad greens. 8 to 8 Merving Tomato-Bacon Souffle I aiedin-aised toatstoes, puled, chopped, aad drained 1 tablespoons flaely chopped onion 1 tablespoons hatter t dove gar He, atiaced IV capa rye bread cabea 8 slices bacon, diced aad pea broiled (reserve S tables psoas drippings) 3 tables poooa batter . tablespoon tear Yi teaspoon aatt W teaspoon Accent W teaspoon white pepper fi teaspoon dry Bastard H teaspoon paprika lYi caps milk 1 caps shredded sharp Cheddar egg yolks, beaten nntil thick egg whites 1. Mix tomato, onion, and seasoned salt together in a bowl; set aside. 2. Heat the 2 tablespoons butter and garlic together in a skillet Add bread cubes and brown lightly on all sides; set aside. 3. Heat the reserved bacon drip pings and the S tablespoons butter together in a saucepan. Blend in a mixture of the next six ingredi ents; heat until mixture bubbles. Remove from heat t. " 4. Add milk gradually, stirring un til blended. Bring rapidly to boil ing, stirring constantly; boil 1 to 2 min. Remove from heat; add cheese and stir until melted. 5. Pour cheese sauce slowly into beaten egg yolks, beating constant ly. Add bacon pieces. 6. Beat egg whites until rounded peaks are formed (peaks turn over slightly when beater is slowly lift ed upright). Spread over cheese mixture and gently fold together. 7. Toss toasted bread cubes with tomato mixture. Turn into a 13x 9x2-in. pan and top with the souffle mixture. 8. Bake at 300F about 1 hr.; or until silver knife inserted half way between center and edge of souffli comes out clean. Cut into squares and serve immediately. About It tervinge 0IA I s-i x - .$ K ? a jwt&'&vik - J Family Weekly Cookbook MELANIE DE PROFT, Food Editor Frozen Cheddar Cheese Salad Sensation 1 l-IK, lS-oa. can green-gage pilau, drained aad pita removed K cap lemon Jake 2 tablespoons sugar K teaspoon salt 1 cap shredded Cheddar cheese 1 cap chilled whipping cream, whipped 1 or 2 drops green food eoloriag 1. Cut plums into small pieces. Mix in the lemon juice, sugar, salt, and cheese. Fold in the whipped cream, then blend in the desired amount of green food coloring. 2. Turn mixture into a refrigerator tray. Freeze until firm, S to 4 hrs. 3. Before serving, thaw slightly; cut into squares or wedges. 'Serve on crisp salad greens on chilled in dividual salad plates. About 8 eervingi Baked Apple and Cheese Dessert S caps sliced apples (about S mediant -sized) Y cap irmly packed brown sugar 1 tablespoon lemon Juice V4 cap law Vt teaspoon salt Yt teaspoon ground cinnamon Yi teaapooa ground mace W cap batter 1 cap finely shredded sharp Cheddar cheese 1. Arrange apples in a shallow 16 qt baking dish. Sprinkle with cup brown sugar and lemon juice. 2. Blend together the remaining sugar, flour, salt cinnamon, and mace. Cut in butter until mixture is crumbly; mix in the cheese. Spoon mixture over apples. 3. Bake at 3507 about 80 min., or until apples are tender. Serve warm with cream. About t eervingt Nippy Cheddar Savories yt cap batter 1 cap shredded sharp Cheddar 2 tablespoons mayonnaise 1 teaspoon prepared mustard 1 teaspoon lemon tales K teaspoon celery salt Few grains white pepper 12 thin slices white bread 1. Cream butter until softened. Add cheese gradually, beating until mix ture ia fluffy. Thoroughly blend in next live ingredients. 2. Trim crusts from bread and flatten each slice with a rolling pin. Spread each slice with 1 tablespoon of cheese butter. Roll up tightly, cut in half, and fasten with wooden picks. Brush lightly with melted butter; place on broiler rack. J. Broil about 8 in. from heat source for 2 min., or until toasted. Remove picks. It $avoriei Femily Weekly. October II, IMS & & I he! An -Tijr I - V 'V J I r New... from the people who invented Toll House Cookies THE AUTHORITATIVE BOOK OF DELICIOUS DESSERTS Toll House Cookies, frozen mousses, chocolate desserts by the score, straw berry pancakes, butterscotch apples, Syrian coffee, puddings, punches, par faits . . . they're all here in Nestle's deluxe Perfect Endings Cook Book I Each and every one over 350 indexed recipes was perfected in the Nestle Test Kitchens, where so many of your favorites originated. You'll love the 28 full-color photographs, too. You'll see many of the wonder ful things you can make, and how to arrange and serve them. Illustrations on each of the 192 pages add gaiety and charm. And there's an important extra: the washable cover swivels back and stands up for easy use in the kitchen. " Nestle's makes the very best chocolate and the very r- 1 best desserts. You can be- tlln MM come a dessert authority, i 5E"D 1 ,0: Nesll""s P""" Endings, P.O. Bo mm, , too; send for Nestle's Perfect 1 Garden City. N Y. Money back It you .re not com (...,.. I pletely satisfied. Endings right now. I , I CepyrtgM 1963. Th Nfitlt Companr. Inc. l ..."nnoac ;;;.i..J. ADDRESS t CITY ! ZONE SIAT E . I
