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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 30, 1963)
5 T A Every homemaker is a potential artist. With pots and pans for her palette, she can deftly blend the exquisite colors and flavors of food into eye-pleasing masterpieces. Cheese fits the picture perfectly. With its wide array of colors, it adds its own distinctive touch to the artistic scene. Personalities like golden Cheddar, Edam, Couda; deeply mottled Blue; creamy-light Swiss, Munster, Brick highlight the . ruby red of apples, the sunburst of eggs, the golden brown of toast, pancakes, waffles. Cheese helps the homemaker creofe this setting, whether she designs a simple supper or lunch, a gourmet brunch or midnight snack. The many flavored cheese family lends itself to every occasion as a fouch-up for an appetizer, as the motif of an entree or the accent of a dessert. l-yA1 'JKiJBl " iiJ"i i.. i ii i M imniiii. ek1 xt ' sv -r" Www "' .... Jfm I; if If fyfffkxs I ,l-Hl I 1,7 f , "JT" "" " ' " ' "" " -., j HIGHLIGHTING WITH CHEESE: Swiss Souffleed Waffei are someffiing to crow about. These meal-in-one-waffles will make your first or lost meal of the day daringly different. Swiss Souffleed Waffles 6 servingt 3 tablespoons butler 6 baked wattles, homemade or purchased V) cup (4V-oz. can) deviled ham Prehealed broiler 2 tablespoons butter 3 tablespoons flour Vi teaspoon solt ' teaspoon white pepper 1 cup milk 1 cup shredded Swisi cheese 2 egg yolks, slight! beaten . 2 egg whites Butler each woffle with Yi tablespoon butter; spreod with deviled hom. In o saucepan melt butter; blend in (lour, salt and white pepper. Groduolly add milk ond cook, stirring constant!, until thickened. Remove from heol ond stir in theese until melted. Slowly odd small omount cheese mixture to egg yolks, then return all to soucepan ond cook 12 minutes. Beot egg whites until still; (old cheese mixture into them, Pile souffle on top of wolfles, plocl under broiler ond heat 2-3 minutes, or until puffed ond brown. Serve immediately. - i PLEASE YOUR PALETTE: This open faced Cheddar sand wich is as delightfully homespun as a picture by Grandma Moses. It's as de licious at breakfast, lunch or brunch as snacicfime. Open Raced Cheddar Sandwich 4 servings 8 sausage links 2 red apples 3-4 tablespoons brawn sugar Preheated broiler 4 slices bread Butter 4 slices (1 or. each) Cheddar cheese Cook sausage until done; drain off fat. Core apples and cut into V4-inch slices. Sprinkle with brown sugar and placet undet broiler until sugar melts. Toast bread; butter. On each slice of foast place 2-3 apple slices and 2 sausage links;, top with Cheddar cheese slice. Place under broiler just until cheese starts to melt. Serve immediately. ft-I V 1 i ! 9 jlir nrn ( : SvtltE AND SAY CHEESE: Morning, noon or night, a fluffy golden omelet wins the blue ribbon. Surprise your family with a choice of omelet fillingst Blue Cheese-Bacon, Cheddar, Strawberry Cream. You can create other omelet pictures with your favorite cheeses. Cheesy Omelet Omelet pan, Qsmoll tkilht 3 eggs I tablespoon milk or cream 2 servings ' teaspoon salt 2 toblespoons butter I 3-ounce package cream cheese Beat eggs slightly; mix in milk and solt. In omelet pan melt butter; when hot add egg mixture. Move pan back ond forth to produce even cooking. As l.ollom layer of egg starts to cook, with a spatula lift portions to allow uncooked mixture to run underneath. Repeat until cooked as desired. Cut cream cheese in 3 slices ond arrange in center of omelet; fold or toll omelet at right angles to handle of pan and turn out onlo hot plotter. Serve immediately. Vorationsi Blllf CHffSf 8C0N QMEIET: Mix together 2 tablespooM crumbled Blue Cheese and 3 tablespoons crumbled, cooked bacon; sprinkle over center of omelel just before folding. CHtPDAR OMEtfT: Sprinkle 3 toblespoons shredded Cheddar cheese over center of omelet just before folding. . STPAWBiPBY CPtHM QMIUT: Blend together 2 tablespoons strawberry preserves ond 'A (up dairy sour inamj spoon half of it over center of omelet just before folding. Top folded omelet with remaining mixture and garnish with strawberries, If desired. ''C'rV. '4
