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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 2, 1964)
V A V Mttri It 5 0f ' ,i 5 POTLUCK FAVORITE No on. will mina poriucK when it rurni out to b L.ngne fmbottie. This favorite recipe with broad flat noodles baked and served with a tomato, cheese and meat sauce, is easy to duplicate at home even if the plans call tor 25 or 50 guests. JpecialtteA : l in TURKEY, CHINESE STYLE Individual Turkey Casseroles combine turkey chuunks, seasoned creamed sauce and Chinese vegetables in a flavorful main dish. ; Try Turkey Oriental Style Deciding how to cook (he tur key the first time Is easy. But when it comes tn using the re maining meat, choosing a way to cook it becomes more diffi cult. Good cooks know that this is the time a cream sauce comes In t h e rescue. Kor a cream sauce, combined with a small amount of meat, fish or poultry in a cawerole tvpe dish, stretclies Uw meat a long way and adds variety, ton. It's even possible to give the last of the turkey fureipn airs. In tlieie Individual Turkey Cas seroles, ginger and soy sauce flavor the cream sauce, the tur key is combined with Chinese vegetables and served over rice. A topping of chow mem noodles adds the final "Orient al" touch. ; The recipe provides not only t flavorful ni.iin dish but nl.-n god nutrition. Cooking with milk hrl you know that your HAM-OLIVE PATH Here is a pate so attractive and delicious that it doesn't seem possible it's so simple In make. Add chunks nf meaty ripe olives and a little catsup, mustard and melted butter to deviled ham. Press into small mold. Chill and unmold. Serve with crisp rrai-kers. family is getting the recom mended daily requirement four or more glasses of milk for chil dren and teenagers; t w n or more glasses for adults. INDIVIDUAL TlltKKV CAS-SKHOI.KS 1-3 cup butler li cup flour l'i teaspoon salt ' teaspoon pepper l'i to 2 teaspoons curry pow der, or to taste 's tcasMHn ginger .1 rups milk t tablespoon soy sauce 1 l ib. can Chinese vegeta bles, drained 2 cups sliced turkey chunks 'about 10 ounces 2 cups cooked rice 1 3-oi. can chow mein noodles Melt butter in saucepan Blend in flour, salt, popiH-r. cur ry powder and ginger. Add milk and soy s;uice; ctxk, stirruig romtanlly. until sauce is thick ened and miooth. Fold in vege tables and turkey. Place an equal amount of rice in six 10 ounce individual casseroles; top each with an equal amount of turkey mixture and noodles. (Bake in a moderate oven. ITTS degrees, until hot ami bubbly, aUnit 13 minutes. Makes s i x jcrvmus 'S.H.eT" 1 mm t r,B-- i;iv, Lasagne Imbottie A couples' potluck supper or church supper frequently fright ens the inexperienced or experi enced hostess. To most it seems an impossible task to turn that quick and easy recipe for four into a dinner for 23 or 30. But easy to follow recipes, home type equipment and fine quality ingredients will bring suc cess every time. Pure pork sausage packaged in a one pound roll can be sliced and formed into patties or crumbled and used as an in gredient in this recipe. A gay red and white wrapper and the iwo most trusted words in meat identify this sausage as quality food. Broun the pork sausage until the pink just disappears. Be cause the sausage is pre-sev soned only the Kicotta and Mozzarella cheese need be add ed to make the lasagne stuff ing. Layers of tomato sauc. noodles and then the meat and cheese mixture are put into 13 x 9'i x 2 inch baking pans. The lasagne is baked for 43 nvr. utes and then cut into squares and served with additional cheese. A crisp tossed salad and crusty bread are the o n I y other accompaniments needed. LASAGNE IMBOTTIE (Yield: 50 servings) Preparation time: About 2'i hours. Cooking time: Sauce. 2 hours, baking, 45 minutes. Equipment needed: Two large kettles, five baking pans 13 x 9'? x 2 inches i. Suggested accompaniments: Tossed salad, crusty bread. Sauce: 6 garlic cloves, quartered 1 cup salad oil 4 2-3 cups (7 cans, 6 ozs. each) tomato paste 7 quarts '14 cans, 1 pound each) Italian plum toma toes 13 cups celery, diced 4 teaspoons salt 1 teaspoon pepper Stuffing: 5 pounds pure pork sau sage meat 34 pounds broad lasagne noodles 5 tablespoons salt 5 pounds Ricotta cheese 7'i cups Mozzarella or Sea- morze cheese, cubed 7'i cups Parmesan cheese, grated To prepare sauce: Cook garlic in oil in a heavy saucepan until it is golden brown, about 3 minutes. He move garlic from oil. Add to mato paste, tomatoes, celery, salt, and pepper to oil. M i x thoroughly. Cover. Simmer 2 hours, stirring occasionally. To prepare stuffing: Brown sausage in heavy skil let until pink disappears. Pour PAGE 2B HERALD AND NEWS. Klamath Falls, Oregon Thursday, January 2. l!Hil off drippings. Cook noodles with salt in boiling water about 15 minutes or uniil tender, but not soft. Drain. Combine cooked sausage meat, Ricotta and Moz zarella cheese. In each of the baking pans, pour H cup of to mato sauce. Cover w ith a layer of noodles, then a layer of sausage-cheese mixture, a layer of sauce, and a layer of Parme san cheese. Repeat layers un til all the ingredients are used. The top layer should be sauce and Parmesan cheese. Bake in a moderate oven (375 degrees F.) about 45 minutes or until bubbly. Cut into squares and serve with additional cheese. Variation: For American-style Lasagne use 7 cans (1 pound, 12 ounces each) of tomatoes instead of the plum tomatoes and 7 pounds of dry cottage cheese instead of the Ricotta. Suggestions: To prevent noodles from sticking together, immerse in cold water until ready to use. For ease in serving, allow la sagne to sit for 10 nv.dutes be fore cutting. SMALL APPLIANCE REPAIRS VACUUM CLEANERS Most Makes Complete $ O 95 Overhaul 0 Plus Parts Irons Mixers Electric Fry Pans Coffeemakers Fans Toasters Heaters WORK GUARANTEED REX APPLIANCE REPAIR CENTER 16Z E. Min TU 4-3353 to Em January Storewide FURNITURE SALE Now In Progress! Save! We Give H'M Green Stamps 12th & Main Ph TU 4 8858 Nx Witkand In JANUARY STH Fantura-Paoksd Xhu Our Man in Saigtm: I WITNESSED THE VIETNAM COIT by Peer J, Op&nhtimtr My ,foMt Intpiring Moment: LOVE DEMANDS AN ANSWER by Csthtrin Mrshll iViYoif RrH Wing "Super'Star": WHY I'M TEACHING MY SONS TO PLAY HOTKEY by Gortfi Htvj Plus Other Faturi And Artlola tn -Family Weekly with your copy of th SUNDAY made nafurally... naturally it's belief Start 1964 With Greater Savings From Buy Low! 7 Q! WW Jr B'-Z' b SJ MILK 79' W fcTsi U V- mJ U LwZ3 Li VS DiUlios Gallon Gerbers Strained 4'2-oz. Jars w jA BABY FOOD i&f kW 9 4 FINEST MEATS $nb vjj FRESHEST - LEAN V' PORK CHOPS 55 C 8c WIENERS s""k35c . Fresh-Ground Old Fashioned-Pure iST rrr e Extra fifif s - rum momue r ozr j " i MsMsHsnHsMMHnsaMsl 1M sV M W B K By RUTH KING SHiiipy 1 p t'i'Mi. ,&Ui,ifciiii i lmiif wiiwii i tit 1 1, i wiiiiuVSSfaI"'V Planters Big Family Size 48-oz. Jug PEANUT OIL Pet 12 Quart With Free Spatula POWDERED MILK 100 Fresh Local Grade AA Small Extra Special Medo Bels Delicious Dairy Product LOW FAT FROZEN Dozens DESSERT BI of V2 Gal. Flavors Hunt's Big No. 2Vi Tins PEARS FRUIT COCKTAIL oo 3:1 POLISH RINGS Each Hunt's Big No. 2Vi Tins , PEACHES or APRICOTS in Hunt's Big No. IV 2 Cans RED BEANS flavor. PORK & BEANS IT0 FRESH-LOCAL CRATER-LAKE BUTTER MJB INSTANT COFFEE ALfilr w MARGARINE 10 c 98 Dundee Quality Cubes 3149' BANQUET DILL PICKLES Nalleys 22-oi. Jar 39 TOPS IN PRODUCE 51 Crisp-Solid-Heads CABBAGE Largo-Swect-Seedless ORANGES Hunt's Buffet 8-oz. tins u..-' m x h t- 5 Hunt s No. Tall Tins C NEW UlRlC JMUwc c, POTATOES c" HU nDCri C kiCAT DAi I C Nolleys No. 1 Tal 3? 1.00 Klamath-Gem U.S. No. 2 Potatoes 20 I CCI ICC CUA1CD CAIT Plain or lodited 26 oi. 10c WHOLE SOLID TOMATOES Coni FANCY WASHINGTON Red Delicious A Oft? apples r' lr Open Hours v J9 A.M. to 8 P.M. rUOl UrrlUC 10am-7Pm kV' HAWAIIAN PUNCH TZ .... A'llJ 'JAM Large 46-oz. Cant r;- 4? 1.00 2?59c " ft ti 1 f Hit
