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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 31, 1963)
PAGE !C HERALD AND NEWS, Klamath Falls, Oregon Thursday, October 31, IMS I Vf ?, ".-TTr'-r . --,L'IJI""7X.:ss : j: : BUSY :-will ' " Y BEES Honey ii on of nature's most delicious sweets. This Honey Bun recipe soice the kitchen with mouth-watering erome. Once made "you'll be in for it," because the family will never forget end you'll be "doomed." , ' Honey Buns Good To Eat :The term "honey bun" may : -Bring a variety of things to .'rhind the gong from South : -pacific sung by a girl in a sailor suit, the character in a children's story book, a pet name of endearment, or even a hair-do. 'COOL WEATHER DISH Canned onion dry soup mix turns a fall favorite into something special. Hot Frank and Potato Salad has a lesty sauce of onion dry soup mix, -Sour cream, vinegar, brown sugar and seasoning. Perfect ;for those hearty cool weather appetites. :;. Canned Dry Soup In Tater Salad '.';V'ith the crackle of leaves Underfoot and the crispness of '.foil In the air, appetites under 'go a transformation. How ap pealing the taste and aroma of :a hearty rlb-stlcklng meal .again! '- potato salad makes the tran sition with the appetites. A fav orite ol the summer menu, this -turns into a winter dish of long standing fame. The flavor takes .on a hefty zing ... and it tcomcs piping hot to the table. : The Germans brought us the basic rccipo . . . and the Penn sylvania Dutch have foatured it on their tables for hundreds of years. How appropriate in this modern day to be ahle to turn -to the ultimate in canned con venience foods canned dry soup mixes to impart the old fash ioned goodness to this dish. ; Canned onion dry soup mix turns this Hot Frank and Potato Salad into a supper scene -"stealer." Saucing the potatoes -and frankfurters is a mixture of 'canned onion dry soup mix, vin " eRar, brown sugar, parsley, cel ery seed, and sour cream. : Serve It with a favorite green Vegetable and spice cake for ;dcssert. HOT FRANK ;.j AND POTATO SALAD : 1 pound frankfurters, cut , : diagonally In 1-Inch pice- es " ; I 1 tablespoons butler or ' marRarlne 1 can (1H ounces) onion dry soup mix 1 tablespoon flour 1 cup water 2 tablespoons vinegar 1 tablespoon sugar Generous dash pepper cup sour cream 4 cups sliced cooked pota toes 1 tablespoon chopped par sley ",i teaspoon celery seed In skillet, brown franks in but ter. Remove from heal; blend in dry soup mix and flour. Grad ually add water, vinegar, sugar, and pepper. Bring to boil, stir ring until thickened. Partially cover; simmer 10 minutes, stir ring now and tlien. Blend in sour cream: add remaining in gredients. Makes 4 to 6 servings. However, the best kind of Honey Bun is the genuine, edi ble kind made of rich dough, golden honey and other goodies. Rolled up in the delectable dough are plump raisins, spicy cinnamon, and crunchy nut meats. As a final triumphant touch you shower them with a sauce of butter and honey be fore baking. They come out of the oven hot, sweet smelling, and deliciously glazed with hon ey. Honey Buns will be relished at a leisurely weekend break fast. They will delight at a Sun day brunch. They will add flair, flavor and fragrance to a spe cial luncheon. They will be complimented, coveted and copied. Above all they will be re membered with mouth-watering vividness the next time some one mentions Honey Bun. HONEY BUNS 3 nips sifted all-purpose flour H teaspoon baking soda ' teaspoon salt 2 tablespoons sugar 2-3 cup shortening 1 cup buttermilk U cup melted butter li cup brown sugar, firmly packed I 1-3 cup raisins 1-3 cup chopped nulmeats 1 teaspoon cinnamon 4 cup honey Sift together four, baking soda, salt and sugar. Cut in shortening. Add buttermilk and blend lightly. Turn nut on a lightly floured board. Knead gently about 30 seconds. Roll dough out into a rectangle 21 x 12 inches. Brush with two tablespoons of the butter. Com bine brown sugar, raisins, nut meats and cinnamon. Sprinkle two tablespoons of this mixture in the bottom of a greased nine-inch round pan. and the remainder on rolled dough. Roll up as for jelly roll. Cut into one - Inch slices and place cut side down in pan close togeth er. Bake in a hot oven (400 de grees F) 20 minutes. Combine remaining two tablespoons but ter and honey and pour honey mixture over buns. Continue baking 10 minutes longer. Makes tin dozen buns. 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Combine! 2-3 cup of peanut butter with Vt cup each of mayonnaise and chopped, cooked bacon, 1 tabta spoon of pickle relish and salt to, taste. Toast 8 slices of bread on one side. Spread peanut butter on untoasted sides and broil until browned. squash, hashed brown potatoes, bread sticks and a red cabbage salad. MIDGET MEAT LOAVES 3 cups corn flakes or cup packaged corn flake crumbs l'i pounds ground beef 1 teaspoon salt teaspoon pepper Hi cups UO' i oz. can I con densed onion soup 3 stuffed olives, halved 6 'i-ineh cubes Cheddar cheese If using corn flakes, crush into fine crumbs. Mix together ground beef, corn flake crumbs, seasonings and soup. Spoon mix ture into 12 ungreased 3-inch muffin cups; press lightly to shape. Top half of meat loaves with olive halves; press cheese cubes into remainder. Rake in moderately hot oven (400 de grees) about 20 minutes. Yield: 6 servings, 2 loaves each. :l J V ' f( f ... 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