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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 31, 1963)
i Vpeciatties. (hroun Thursday. October 31, 1963 PAGE IB HERALD AND NEWS, Klamath Falls, Oregon Pork, Apples 'N' Sauerkraut Sweet-Sour Pork Balls While H)icurus was still in his cradle, the ancient Chinese chefs knew all about epicurean (nods. Soups, savories and most of all, sauces, were being cooked as proof of Uieir proverb "A wise man always cats well." One such sauce has a favored place in the Cantonese cookery of today. A little bit sweet, a little sour, it does marvelous things to crisp cooked vegeta bles ki combination with pork balls. You'll find all the ingredients for pork balls Cantonese at the corner grocery, from evaporat ed milk which keeps the meat balls plump and tender, to soy sauce with ks hint of Oriental flavor. Serve this sweet-sour dish over rice for a colorful, gay entree. PORK BALLS CANTONESE 1 pound ground pork 1 teaspoon salt 1 Few grains pepper P l cup finely chopped onion !j cup evaporated milk Sweet-Sour Sauce Vt cup blanched whole al monds, toasted and sail ed 4 cups hot cooked rice Combine ground pork, salt, pepper, onion and evaporated milk in a medium size mixing bowl. Mix gently until all ingre dients are blended. Divide and sliape mixture into 12 meat balls. Place in a shallow baking pan and bake in preheated mod" erate oven (350 degreest until nicely browned, about 35 to 40 Lobster -And Fruit . Here is a luscious lobster sal ad recipe from the country life chapter of a new cookbook. Lobster salad is greatly im proved by the addition of pieces of ripe melon or some white grapes. The combination of fla vors is interesting and delicious. This tempting main-dish salad is served along with golden twist brown and serve rolls, and sliced lemon or lime wedges. LOBSTER SALAD (Serves 4) 1 pound cooked lobster, cut in pieces I cup diced ripe melon (cantaloupe or honeydew I or 1 cup white seedless grapes I cup mayonnaise I cup sour cream Mix together the mayonnaise and sour cream. Toss together the lobster and fruit and mix with the mayon naise aqd cream. Chill well hefore serving. ANIMAL CEREAL A new animal-shaped oat cereal is lightly coated with brown sug ar, good as snack food or with milk or cream as a cereal. The S-ounce box contains horse, cam el, lion, donkey, hippo, elephant, goat and rhino shapes. I nmrtnl in Ik T NOVEMBER 3RD Weekend Issue Exclusive tyewilnesi Seport Attending Nure Describes Birth: "I WAS THERE WHEN THE QUINTS WERE BORN" by Mrs. Alfred Kirchgosler Plut Other Exciting Sloriet ond Features for the Family ARE YOU CRUEL TO YOUR PET . WITHOUT KNOWING IT? ROMY SCHNEIDER UKE MOTHER, LIKE DAUGHTER? THE HAMS WHO SAVE SIGHT CASE OF THE CAPITAL BURGLARIES Plut Other Feotures In Family Weekly with your copy of the SUNDAY minutes. Arrange the pork balls on a serving dish. Spoon Sweet Sour Sauce over them and gar nish with almonds if desired. Accompany with a bowl of hot fluffy rice. Makes 4 to S serv ings. SWEET-SOUR SAUCE 1 can (14 at.) pineapple bits cup vinegar U cup sugar 2 teaspoons soy sauce 2 tablespoons water - 14 tablespoons cornstarch 1 tablespoon butter 1 cup sliced celery 4 cup sliced green onions i cup green pepper strips, V-ineh wide 1 large tomato, cut in wedges It's a time of plentiful pork again! It's also the apple sea son, so why not combine pork and apples in a main dish? Here's a new combination sauerkraut fans will love. Pork shoulder steaks bake on top of apples, sauerkraut, onion and caraway seeds. The results . . . a real palate pleaser! According to Reba Staggs, meat expert, pork steaks need braising. Therefore, the baking dish is covered for half the cooking time to hold in the steam for moist-beat cooking. PORK STEAKS AND AND APPLE-KRAUT 4 pork shoulder steaks, cut 4 inch thick 2 tablespoons lard or drippings 1 teaspoon salt teaspoon pepper I tablespoon prepared mustard 1 tablespoon prepared horseradish 1 can (1 pound 13 ounces) sauerkraut, drained 1 medium apples, chopped 4 cup chopped onion 1 teaspoon caraway seeds Brown pork steaks in lard or drippings. Pour off drippings. Season steaks with salt and pep per. Combine mustard and horseradish and spread over steaks. Combine sauerkraut, ap ples, onion and caraway seeds. Place in a 2-ouart baking dish. Arrange pork steaks on top of sauerkraut. Cover tightly and bake in a moderate oven (350 degrees i 30 minutes. Uncover and continue baking 30 min utes. 4 servings. 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