Peanut Chews Autumn Treats
! 1
SECTION A
THURSDAY, NOVEMBER21, 1963 275-63
1
4
Cooler, Brisk Days Of Fall
Stir Up Smallest Appetites
At no other time of year do Filling:
people who love to eat have
such a marvelous tune! . The
fall's for gourmets
Something sweet and snack-'rallies or football games.
lable is in order when friends
gather for an autumn evening.
.Something like Peanut Loconut
Chews. I
This confection, cut into
jsquares or bars, is made 'With
io cn-toasted rice cereal, coco-i
nut and peanuts. It teams de-
I liBhtfulty with hot chocolate or
tart cider. Prepare Peanut Co- and cream in saucepan. Cook
i-onut Chews to have on hand to a temperature of 240 de
; tor the enjoyable moments of grees F. (soft ball in cold wa
l. sociability following fall p e p ier), stirring occasionally. Com-
. . . Bit" OF GLAMOUR blnc rlce real, coconut and
brown mushrooms and onion in, " - "r oeanuts in buttered i.rrn wi
uivc lie citanis aiiu mincunizs ' -
Paanut Coconut Chw
1 cup sugar
1 cup dark corn syrup
1 cup cream or top milk
5 cups oven-toasted rice ce
real 1 cup shredded coconut
1 cup salted peanuts
lomDine sugar, corn syrup
V0!
Chicken Livers Savory
Hungry folks at your supper;
)table will enjoy this flavorful
idiih. It makes an appetizing
imain dish for Saturday or Sun-i
I day brunch too. Or made up
jin two or more large serving!
(dishes it is perfect for buffet!
I meals. Or prepare it for a guest skillet.
cooler, brisk days of fall pro
vide fine excuses for eating
heartily, and athletic pursuits,
like football and hockey, stir up
bis appetites. Not to mentioniMtat Loaf
the wealth of harvest foods!
For a real gourmet appetite
teaser, surprise your connois
seur with a meat loaf filled
with sour cream and mush
rooms. Mushrooms and onions are
first browned in a little butter
;and then combined with smooth,
; mellow sour cream for the fill
ing. The meat loaf features
Ki-nniut hppf snarked with sea-
soilings and Worcestershire; ai-u
sauce. Holleit, oats are mixeai rui saiau vaneiy, mannaie
with- the meal, loo, for they; canned blue lake green beans
jlielp lock in the meat juice:! j in a zesty mixture of bottled)
ianri nivn ti,n mrai Inuf simprinr! herb dressine. siiins of erpen on-1
,, . , , """'" '"itcxture. Half the meal mixturei'on, capers ann oiceu pinuento
1 cup fresh or canned sliced butler in medium-sized frying
mushrooms, drained :pan. Remove from heat: add;" '1 u V!1' , , u " Iv. Press mixlnre inin ! hnpr.
Um.r nr.,.,,, Miv iii..i -.;i It""'". '"1I"S u none: -. . . . . - ---- -.;
;an extra bit of alamour with a 0UI on sruP- m,!t'n orougu-
un,il; Chocolate Sauce. .Melt
1 six-
ed 9 x 9-inch pans. Cut into
gravy
2 tablespoons vegetable oil
2 large rid apples
Flour
Cinnamonsuaar
i cup chopped onion sour cream. Mix lightly
2 tablespoons butler or mar-combined. jounce packase semi-sweet chc-is"""C3 "llcn
ntl"c ror meat loaf. rnnihinp all nlutp nioppc in i., pun hnxm-
: ingredients; mix well. Plaee;over low heat, stirring to keep
'half of input mivtnrf in :halt,i!Wpll hlpnrlprt A III 3. pnn n,-ur.
l -j ID. ground beef ibaking pan. For bottom half of "tcd milk and mix well until
-.t vup ruueu uais jquiiK or uaf, shape this meat mixture! smooll- mums about l'
om tasmonea, uncooked) il0 form an oval base. I.piil.iIi. cujs of delighlfully smooth
Iwise down the center make a'sallcc-.-hallow
"well" fur thp r,ii;,, I 1
Spoon filling into well." Shapc!CL0RFU-L DESSERT
! remaining meat mixture over! , , ''.
filliiic mukini. n r;n:. i. icolorful fall dessert, muld to-.
covered. Seal bottom and too j . . uu. O
niP.il mivti.Pn. ....., D..i.. . uiiiKCiiiics in straw- ,
1-3 cup dairy sour cream
2 eggs
2 teaspoons salt
U teaspoon pepper
1 teaspoon Worcestershire
sauce
2 3 cup milk
Heat oven to moderate Oiujnieat mixtures together. Bake in'!
degrees). For fillinc. liahtlv ,, n,..,i,.,,.i .. ,s . "cn'i' Gelatin
. :;-."--:.. wju uegiees) svrlll)s ns ..,., r ,,, ,(.,,,
Use the fruit
,uu, i uour. uet stand 5 in.n.;and add nu,mcg
ouinig. spice.
for
e
little S
Add garlic cloves, on-
is formed in an oval for the! Chill several hours. Serve in sal-
gCSCATsJ
luncheon or the evening meal ion and chopped apple Cooki . . . .. nilineiad bowl with a garnish of dev-
for the family. Hearty, delici-i gently over low heat until soft; ..... u,,iied eggs, cucumber fingers amli
ous. it is flavored witn neiDs. ino gouien orown. nemove gar-: - ----- . . ,,,,tjny red tomatoes.
garlic, and onion. he cloves. Add chicken livers,! . , c, " 3 Z 7 ,Z . .. I
jSAMDWICH TREATS
lie cloves. Add chicken livers,
Chicken Livers-Apple Rings isalt, pepper, oregano and la
3 tablespoons butter or mar-jbaseo. Cook over low heat,
garine 'turning frequently until chicken
2 garlic cloves, peeled andllivers are cooked to desired de
slashed
'j cup chopped onion
1 cup chopped apple
2 lbs. chicken livers
Vs teaspoon salt
Few grains pepper
1 teaspoon oregano
Dash Tabasco
grce of donencss. Add mush-
meat is shaped to cover
filling.
Harvest fruits and vegetables!
Thin moist orange bread.
make perfect menu go-along. isliees. spread with date-nut fill-:
You might serve buttercding and -cream cheese, turn1
rooms, with tlieir brow. anu,SqUash halves, a leafy green "men uox sanawiciics into:
gravy. Simmer gently about 15;saad and crusty rolls with thejtrcats. Make them three-decker'
minutes. Meanwhile heat oil inimoat oaf f0r your main course. joncs. Spread thinly sliced or-l
anoiner skiiici. Lore unpeeieu!i frn i pnn fpalnr hl' npars. ai).!"1 uican uiui a menu oi
japples; slice crosswise; dustipes and grilpes topped withjcl,0,)Pcd Jrcsl1 California dates.:
Ilightly with flour and brown on!shcrbet completes the meal in cl"'PPed nuts and mayonnaise.!
'both sides in oil. Drain; sprin-ri, .... c...i .Cover with second slice spread'
1 can (3-oz.) sliced, broiled! klc with cinnamon sugar. Serve; i with softened cream cheescj
mushrooms with chicken livers on fluffy ua tne top slice and
1 can (lO'voz.) mushroomlrice. Makes 8 servings. I Makes 8 servings Itightly.
wrap
FAMOUS
FOR
FLAVOR
GUARANTEED
FRESH
Meadow Gold Milk
V
f fepPTT I
I I A Jfcv l t
i Ascolano I
RIPE OLIVES
Ascolano variety olives art fa
mous for their size, tenderness
and rich, nut-like flavor. They
have more olive meat in relation
to pit than any other canned
ripe olive variety.
Remember Obtrtl It's the
BIG olive!
Write for FREE colorful, lllus
trated olive recipe booklet.
YMi : ft 9 Wft jkHN bbiiiiiiii m-m m I ' .T-J
: 1
mM progressive roseburg stores give and redeem rtT II
. - II
U-SAVE STAMPS WITH CASH OR A WIDE VARIETY OF MERCHANDISE TO j?V 7l 11 11 l II fj.
HELP YOUR CHRISTMAS SHOPPING!! I I (( ) II II l I II )1
I SWIFTNING j NESTLES QUIK ) H,LLS BR0S j1
Jiff P-Mirt Bnmv i 55 SUCH)
rn rw aria m r-i v i n i m w m m m mm
vvmjuuuvuj y vy uzssuiu & jar v u freezer m
NEBERGALL'S USDA GOOD AND CHOICE AGED STEERS
CLOSE TRIMMED AND TENDER!!!
OR
CUBE Steak
FRIDAY 8 PM
Bank Nite
'400.00
mm
SNO-PEAK
S-BERRIES
Frozen 10 oz.
19
HI-WEST Frozen
PEAS, CORN
MIX. VEGETABLES
PEAS & CARROTS
6
10 or..
PKGS.
79
UMPQUA
PREMIUM
BUTTER
0)iI
Li
I
WHITE SATIN
BROWN
SUGAR
LB." V
Wf HOMEY g)(0lC
M mm (Cmh
GIANTSIZE
BLUE
CHEER
YOUR FRIENDLY HOMETOWN GROCER'
7 Days 9 to 9
TOP
SIRLOIN
Or Porterhouse
Tosty
GROUND CHUCK : 59' TENDERLOIN b 1.49
FRESH ROAST JAcI B0NE IN F0R FLAV0R
Leg'O Pork lb 4V Rump Roast
im ai i a nirnr usda good ... cut
WRAPPED, FROZEN..
, 69
59e
mwn v-ourxtu. jurviDU r.DAncAV r r. c
ta TURKEYS ib! 39c
HEN TURKEYS lb. 43c
Uf. -I-- I r L 0 r. r.. . I . II vnntrrur Kimpn vAnaw
e uiio nave rrein a iwui DUiieroau IUKICI UKUCK IUUAI
CRABS. 59
3
ARTICHOKES
Frefh, Tender, Tasty
.mm. c
mm
-71 V W
hzJif each
SNOBOY RED DELICIOUS
Apples 3 - 35c
U.S. No. 1 Sveel
I Potatoes