J p.
4a
The Bend Bulletin, Thursday, June 16, 1955 Once a Week Rule
For Serving Liver
zSpring Time for New Slant
07 Old Favorite Chicken
" Spring Is the time to try a new
tuant on the family favorite chic
Dten. Here are unusual chicken re
J'P08 that are simple for the cook
nd pleasing for the family.
Too, there's no need for argu
ment about who gets the favorite
piece of chicken. Give each mem
ber of your family the piece of
chicken they like best by buying
packages of aJl breasts, all drum
sticks, oil thighs or all wings.
Chicken Tomato Curry
1 package (1 pound) Swanson
Frozen Chicken Breasts, Drum
sticks, Thighs or Wings
hi cup flour
1 teaspoon salt
teaspoon pepper
1-3 cup Swanson Butter or mar
per i
M even
I I i temr
calories
in
Bireley's
Grapefruit
drink
It's non-carbonated
SEVEN-UP
BOTTLING CO.
Bend, Oregon
2 tablespoons flour
1 can (17 ounces) tomatoes
cup finely chopped onion
M cup finely chopped green pep
per ,
1 clove garlic, minced
1 teaspoon salt
lA teaspoon white pepper
xk teaspoon curry powder
teaspoon thyme
2 cups hot cooked rice
Parsley
Thaw chicken parts according
to package directions. Coat with
flour seasoned with salt and pep
per. Heat butter In large skillet
until sizzling hot. Fry chicken
turning to brown evenly. Kemove
chicken from pan. Drain fat from
pan leaving 2 tablespoons. Blend
in flour. Add remaining ingred
ients except rice; stir. Place chick
en in tomaio mixture and simmer
30 minutes or until chicken is ten
der. Stir occasionally. To serv?,
place chicken in center of large
Heated platter; pile hot rice
around outside of chicken. Pour
sauce over chicken. Garnish wjiJi
parsley. Makes 2 to 3 generous
servings.
I Fried Chicken Mondiitnin
j 1 package (1 pound) Swanson
i r rozen Chicken Breasts, Drum
sticks. Thighs or Wings
cup flour
1 teaspoon salt
teaspoon pepper
cup Swanson Butler or Mar
garine
2 ta!lesjKons Swanson Butler or
Margarine
'A cup minced onion
1 tablespoon flour
cup thin cream
teaspoon salt
I can (17 ounces) whole ker
nel corn, drained
Paprika
Parsley
Thaw chicken pads according
to package directions. Coat with
flour seasoned with salt and pep
per.lleat H cup butter in large
skillet until sizzling hot. Fry chick
en turning to brown evenly. After
browning, fry slowly about 45 min
utes longer or until tender. When
chicken is almost dune, melt 'J
tahlesHons butler in small sauce
pan. Add onion and cook until ten
der. Blend in flour; gradually add
cream. Cook over low heat stir
ring constantly until thickened.
Add salt and drained corn: he.it
gradually. Put corn on hot platter,
sprinkle with paprika. Arranu
J fried chicken on top; grnntsh with
The reputation of liver, one of
the most healthful of foods, now
has been well established. Many
homemakers serve their families
tiiis iron and B vitamin rich meat
once a week.
It's a good idea to offer liver In
a variety of ways liver loaf, liver
pat lies, hraised liver with vege
tables, in addition to the usual
panfried liver.
I.lvt r mid Oniun 1'uttW
1 pound beef or pork liver
1 medium onion
10 crackers (2 by 2 inches)
2 eggs
2 tablespoons milk
1 teaspoon salt
Uird
Cover liver with toiling water
and let stand 10 minutes. Kemove
skin and veins from liver and put
through meat grinder (fine grind!
with onion and crackers. Add
slightly beaten eggs, milk and
salt. Drop by spoonfuls into a few
rablcsHons hot laid; flatten with
a spatula and fry each side un.il
brown and crisp. 4 servings.
Here's a new and different dres
sing for a fruit salad : Combine
one cup of mayonnaise with half
a cup of real New Orleans molass
es and three tablespoons of lemon
juice. Mix well, Serves four. This
is particularly good on a pear,
cream cheese and date salad.
parsley. Makes 2 to 3 serving.!
Chicken ChlneHO
1 package (1 pound! Swanson
Frozen Chicken Breasts, Drum
sticks, Thighs or Wings
Salt and paprika
2 tublespwns Swanson Marga
rine
Vi cup minced onion
1 can ( 2 ounces) mushroom
pieces, nniineci
cup water
1 cup diced celery
2 teaspoons cornstarch
Ja teaspoon sugar
V, teaspoon salt
2 tablespoons cold water
1 teaspoon soy sauce
Thaw chicken parts according
to package directions. Sprinkle chi
cken wiKi snit and paprika. Brown
in hut fat. Saute' onion and mush
room pieces with chicken. Add
water; cover pan and simmer chic
ken for 25 minutes. Add celery
Combine cornstarch, sugar, salt,
cold water and soy sauce. Mix
well. Add to chicken mixture; stir.
Cook about 2r minutes more or
until chicken is lender. Stir oc
casionally. Celery will be slightlv
minchv. Makes 2 to 3 servings.
ME AT'
CAlE IE D T A )A
f L ur IV 70
MEAT PRICES CUT TO THE BOHE
Center Cut Chuck I
Pot Roasts
ib 39'
First Cut Chuck
Pot Roasts
ib 29'
Sirloin & Rib
Steaks
ib 49
Our Special
Ham Loaf
Country Style
Pork
Sausage
ib 25'
4
S3
Our Famous
Ground
Beef
3 ibS 9'
Ms.
LOCKER MEAT SPECIALS
Baby Beef
Front Quarters Ib. 27c E We Nov Sharp Freeze
u- j r x iu -jt Your Meat FREE of
H.nd Quarters Ib. 37cChargc New Modcrn
By The Half Ib. 31c I Method.
BEND MM COMPANY
Phone 2
"The Working Man's Market"
Bud Houston, Owner
4 FREE DELIVERIES DAILY 933 Wall St
ml
Kt iiTilFi
Bird's Eye
I
KI!Mi
Pan
Ready 1
.1 Ib. 10 oz '
Lake Valley K-P
Cheese Luncheon
Meat
2 Ib.
12 oz
Loaf
tin
69 29
Wilson's
Ham
6 Ib.
tin
5
98
All
Meat
Serve Him
Ham and Eggs
For Breakfast
Fresh
Eggs
Doz.
55
Serve with Wilson's
Sliced Canned Ham
For The Man Who Smokes
PRINCE ALBERT ,
Tobacco 16 oz tin
GEO. WASHINGTON
Tobacco
VELVET
Tobacco
Red Dot Cigars
Van Dyke Cigars
King Edward Cigars
Roitan Cigars
Reg. Size Cigarettes
16 oz tin
16 oz tin
Box of 50
Box of 50
Box of 50
Box of 50
carton
89c
79
89c
$3.50
$4.50
$2.75
$4.50
$1.69
TWO HANDY ITEMS FOR THE FISHERMAN
Chef Boy-Ar-Dee
Spaghetti and Meat Balls 491
in the Large Tin
Dennison's
ili Con Carne 49
in the Large Tin
Bargains in Washing Powder
Reg. 31c Large Size
CHEER
Reg. 59c Giant Size
NUBORA
Reg. 65c Giant Size
SURF
pkg. 25c
pkg. 4
Pkg. 55
CANTALOUPES
California 45 Size
2 for 39c
Cnlifontia lioynl
APRICOTS
StMMllCSS
GRAPES
nine
CHERRIES
Aslrwhln
APPLES
No. 1 Whilp Slinftir
NEW POTATOES
21 & $r
n,. 49
33"
.... n
10 . 49
Everybody's talking
about
SOUP MATES
How to make
new soups
from two
soups
BEEF SOUP 3 '"45c
mixed wilh
BEEFN000LES0UP 3 for 45c
Combine I can f toth ieupf add
I Vi wottr, helf irv, .
TOMATO SOUP , 3 for 33c
VEGETABLE SOUP 3 for 37c
Conb 2 toni VegtlobU Soup with
I tot Tomato Soup, add 2 cant
wattr, htal. ttrva,
CREAM OF
CELERY SCUP 3 for 37c
mixed wilh
CREAM OF
ASPARAGUS SOUP 3 for 3?c
Wit lOupi, itir vnll imoo'h. odd
tVj col water Or mk, hta bvt do
nor 0'l.
Kwality Kash Market
Phone 303
FEATURING J'HJtUB STEER
HI
Your Local
BEEF
Grain Fed
4-H Steer Pot Roast Ib. 49c
Grain Fed
4-H Steer Rib Steak lb 69c
PICNICS
Lean small size shoulder
LB. 39c
Grain Frd
4-H Round Steak Ib. 79c BACON
Sliced Vol Pak, Hormel
Short Rib of Beef Ib. 27c oriole
Swift's, Cookrd, B(nulrs, V h can LB. 45c
Canned Picnics can $3.59 '
Frying Chickens
Salmon, Halibut, Oysters, Kip- Stewing or
pered Salmon, Red Snapper Roasting Hens
Hi-C Orange and
Grape Ade
46 oz.
Tin
4 ans $1
Sunshine 1 Ib
HI HO CRACKERS box
Sunshine 12oz
HYDROX COOKIES pkg.
Sunshine Butterscotch 9 oz
CARAMELS pkg.
29c
39'
OOc
i.1
CRISCO
3 lb
can
75e
(JJac
Whnli- Dill
PICKLES
69"
Whole Dill Pickles 24 oz. jar 35c
Kosher Dills 24 oz jar 39c
Sweet Sliced Dills 24 oz jar 45c
Dundee, No. 2 tin OQc
WHOLE DILL PICKLES
Finer, Paper
NAPKINS fit 10e
Dole, No. 1 Sliced, No. 21 1 Crushed '
No. 211 Chunk Style Your Choice
PINEAPPLE 5 for $100
Bird's Eye Frozen 6 o tin
LEMONADE 2 for 29c
v.