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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 2, 1958)
Thursday, January 2, 1958 MEDFORD (OREGON) MAIL TRIBUNE NINS IF YOU'RE NOT SHOPPING AT THE GROCETERIA YOU'RE PAYING TOO MUCH EXTRA FANCY NO. 1 - FRESH DRESSED rlra li. UullS IMIAIMsIn -T MEAT TYPE T J mimhoh DrawB L0 J ft j " Meat Prices in This Ad Good Through Sat., Jan. 4, 1958 CUT UP AND PACKAGED U.S. GRADED CHOICE STEER SLICED IEEF LIVER 4 tf: SWIFT PREMIUM OR DENCO BRANDS SLICED BACON Sealed Cello Wrapped OLD FASHIONED STYLE LICED bologna YOUNG TENDER GRAIN FED Pork Loin BOAST RIB Vi, LOIN END CUT OR WHOLE, LOIN Wa Will Gladly Cut In Chop For You KLAMATH CREAMERY-CRATER LAKE BRAND mmmmi m Med SWIFT PREMIUM BRAND-SEALED CELLO WRAPPED ID BEEF Enough to Serve 4 YOUNG-TENDER MEATY - FRESH CUT SMALL SIZE SPARE MS L-u3nJjib.1 A New Barrel of Kraut Now For Sale 15c lb. 2 lbs ...29c LIVE BETTER FOR LESS IN 1958 WITH GIMCETERDA R3ESIK DEDUCE For Those Lunch Boxes or After-School Snacks No. 1 HANDS OF GOLDEN . . . U. S. No. 1 - Klamath Russet For the Lady that likes a . Larger Potato we have a six-ounce mini mum size pack. Just right for baking or french frys. KLAMATH PREMIUM PACK Reg. 55c each, You Save 21c 10 lB.!T 45c 2 for 89c POTATOES 25 lb. Plio Bag (QjC Reg. $1.19 you save 30c Delicious Apples Extra Fancy Yakima Head Lettuce sw.t PQrSnip$ White, Firm, Medium Size Hawaiian Pineapples Dry Local Onions 2 lbs. 25c I7c lb. I5c lb. 75c lb. 4 lbs. 25c CHECK US FOR SELECTION, QUALITY AND EVERY DAY PRICES. IF YOU DONT FIND WHAT YOU WANT, TELL US AND WE WILL TRY TO GET IT FOR YOU. GOOD RUMP ROAST Ah, the good meat flavor of a top grade beef rump roast after the fancy foods of the holiday season. The budget too will react favorably to this idea of two different meals from the same economical beef cut. All about this is included in today's food volumn. GOLD HILL Surprise Party Is Held Gold Hill Mrs. Pet Newn- ham was surprised on Christ mas eve, when several of her friends arrived at here home, and presented her with a television set for a Christmas present. About 90 of her friends in Gold Hill area contributed for the gift. Those who made the presentation on behalf of the large numbers of "well wishers" were Mrs. William Troll, Mr. and Mrs. Harry Newnham, Mrs. Lorraine Becker, Ray Cannon, Mrs Gertrude Cannon, Barney Governor, and Mr. and Mrs John Cogswell. Mrs. Newnham returned to her home shortly before Christmas, following several weeks in a Medford hospital, after an automobile accident. She had also spent several weeks convalscing at the home of Mr. and Mrs. Stanley Brown prior to going to her own home. On Christmas Day, Mrs. Newnham was a guest for dinner at the home of Mr. and Mrs. Tim Hallwood and fami ly on highway 99 north, Several pupils participated in a piano recital held at the home of their teacher, Mrs. John Bruce, on highway 99 south of Gold Hill, beginning at 3 p.m. Monday, Dec. 23. Among those who played was Steven Gustafson, who in addition to three Christmas carols, played a Chopin num ber. Others playing were Gail Ann Lewis, Terry McManama and Robert and Steven Bruce. A vocal and piano solo from the Messiah was provided by Gregory Applin. Pupils unatrte to take part in the recital were Stephen Andrews and Darlene Olson. Pupils and guests sang Christ mas carols. Refreshments were served by the hostess, Mrs. Bruce. north. Also home for the holi day vacation was the Eskew's daughter, Miss Donna Eskew, who is a student at Southern Oregon college. ' Mr. and Mrs. Allen Petty and daughters, Debbie and Jan, and son, Steven, of Cor vallis visited Mrs. Petty's parents, Mr. and Mrs. Law rence Smith, of Sardine Creek. - " Mrs. Smith daughter-in-law, Mrs. Douglas Smith, who also attends Oregon State college, went to Ft. Ord, Calif., to spend Christmas with her husband, Douglas Smith. Pat Foley recently arrived home from Ft. Ord, where he is serving with the Army, to spend Christmas with his par ents, Mr. and Mrs. Harry Foley. , Mr. and Mrs. J. V. and son. Jeffrey, of Cedar-Hills, spent the Christmas holidays with Mrs. Lanford's parents, Mr. and Mrs. Donald Ferguson, Gold Hill, and His mother in Medford. Richard Ferguson also was home for Christmas from Pendleton. Mrs. Lanford is the former Carma Ferguson. Feeding the Family By ZOLA VINCENT Food Editor Others arriving to spend the holidays here were Mr. and Mrs. Wendal Jones and youngsters, Linda, Stevie and Sandra, from Detroit, Ore. The family visited his parents, Mr. and Mrs. Fred Jones, while here. Many former residents spent the holiday season in Gold Hill, and vicinity. Among those arriving from college were the Misses Mil dred and Grace Gail, who spent their Christmas vaca tions in the home of their parents, Mr. and Mrs. Nor man Gail, Highway 99, north. Mildred a junior and at tends the University of Wsh- ington at Seattle, and Grace is a freshman at Oregon State college. Jerry Eskew who attends Oregon State college spent the holiday season in the home of his parents, Mr. and Mrs. Roy Eskew, Highway 99, Dinner guests Christmas at the home of Mr. and Mrs. John Cogswell were Luke Lawrence and John Clark, both of Gold Hill. Mrs. May belle Rains was a guest dur ing the evening. Mr. and Mrs. Lester Park er were host to a Christmas eve dinner at their home on Lamnman rd. Guests were Mr. and Mrs. Jim Parker, Gold Hill, Mrs. Beverly Lucas and son, Gilbert, of Medford Miss Judi Davis, Central Point, Dave and Linda Park er, and Jack Lucas, Gold Hill Christmas dinner guests at the home of Mr. and Mrs Lester Parker were Mr. and Mrs. Earl Remsen and son. Danny, of Butte Falls, Mrs Mrs. Beverly Lucas and son, Gilbert, Medford, Linda Park er and Jack Lucas, both Gold Hill. American consumers spend about 27 per cent of their dis posable domestic budgets to buy food supplies. 3 LAST RACE Speedboat of Italian hydroplane champion Ezio Selva turns over during annual Miami Beach, Fla. Orange Bowl Regatta's International Grand Prix killing the 56-year-old driver. Selva's pre-race statement "This is my last race" became a prophecy as his boat made a daring run for the lead then went into a crazy death dance on Bis.cayne Bay..." Help Budget to Normal With Rump Roast of Beef The cook for the small fam ily likes to take advantage of the larger cuts of meat but she does not want a leftover problem. A good solution for her is to buy a larger cut of meat like beef rump, have the meatman remove some steaks from it, and cook the roast and steaks separately in different styles. A thrifty roast of beef is rump. The top two grades of beef rump, prime and choice, can be roasted in the oven while the grades below that should be braised. All cuts of meat contain the same high quality protein, B vitamins and essential minerals. Buy a good sized piece of rump beef and have your meatman cut some steaks from it for braising. This gives you a roast for one day; Swiss steak or other braised meat for another day. Rump Roast Sprinkle meat with salt and pepper. Place fat-side-up on rack in open roasting pan. Insert meat thermometer through outside fat into thickest part of muscle so point does not rest on fat or bone. Do not add water. Do not cover. Do not baste. Roast in a slow oven, 325 degrees. For rare meat, roast 22 to 26 minutes per pound or until meat thermometer registers 140 degrees; for medium, roast 26 to 30 minutes per pound or until meat ther mometer registers 160 de grees; for well done, roast 33 to 35 minutes per pound or until meat thermometer reg isters 170 degrees. Braised Rump Roast Season meat with salt and pepper. Sprinkle with flour for a richer brown. Brown meat slowly on all sides in a little hot fat. Add small amount liquid. As liquid cooks away, a little more may be added. Cover tightly. Sim mer over low heat on" top of range or in a slow oven, 325 degrees, until meat is tender. A pot roast will take two to three hours for fork-tenderness. Swiss Steak Follow recipe for braised rump roast. Use canned toma toes, the stewed canned to matoes that have- onion and green pepper added, or toma to juice. The mixed vegetable juices are very good here too. Some like to add canned sliced mushrooms. Simmer one to two hours. Frankfurter Casserole Another satisfying low-cost main dish for ailing budgets so prevalent in January. Split eight frankfurters and ar range, split side down, in greased casserole. Saute one medium - size onion, minced. in one-fourth cup butter or margarine until si i g h 1 1 y browned; stir in one-third cup flour. Gradually stir in three cups canned tomatoes, three cups diced, cooked carrots, three tablespoons ketchup Season to taste with salt and pepper; pour over frankfur ters and bake in moderate 350 degree, oven about one- half hour. Six servings. Spanish Casserole Here we use bargain-priced freshly ground beef in a gen erous casserole that has vim and vigor thanks to a small can of green chili peppers and other virile seasonings. Cut two-thirds cup ripe olives into large pieces. Re move seeds from one four- ounce can green chili peppers and chop peppers. Brown one pound ground lean beef in one-fourth cup California olive oil, stirring occasion ally. When meat is lightly browned, add one-half cup chopped onion, one minced clove garlic and two-thirds cup raw ':incooked) rice. Cook, stirring frequently, un til onion is transparent and rice is lightly browned. Add one eight-ounce can tomato sauce, one cup water, two teaspoons salt, olives and chili peppers. Heat to boiling Turn into two-quart casserole and cover closely. Bake in moderate oven, 350 degrees, about one hour. Six servings. Walnut-Raisin Bread From Santa's Bounty The chances are that Santa left some walnuts and raisins and that you've been think ing you'd like to make a fine bread by way of using them up. Here s how: 1 cup California walnuts 1 cup seedless raisins 3 cups sifted all-purpose flour V cup sugar 3 teaspoons baking powder lVfe teaspoons salt 1 teaspoon cinnamon 1 egg IV cups milk 1 tablespoon melted shortening Grind walnuts in food chopper using medium knife. Kinse ana arain raisins, am I BP-I nnilP together flour, sugar, baking fcWVW 31 J IrUIWU powder, salt and cinnamon. Add walnuts and raisins. Beat egg lightly and combine with milk and shortening. Stir into dry mixture, blend ing only until all of flour is moistened. Turn into greased loaf pan (about 8x4x2 inches). Bake in moderate oven, 350 degrees, 1 to 114 hours or until done when test ed. Turn out onto wire rack to cool. Sensational when spread with cream cheese or with cream cheese and mar malade. Chef's Salad Is Pure Pleasure A reminder that a chef's salad is one of the most satis fying of all suppers. Toasted French or French sour dough bread makes a perfect accom paniment. Fresh or canned fruit for dessert and the meal's made! Five servings. Cut two-thirds cup ripe olives into large pieces. Put in salad bowl with one quart broken salad greens, one-half cup diced sharp cheese, one half cup diced bologna or luncheon meat, two diced hard-cooked eggs and one half of a sliced cucumber. Combine one-fourth cup California olive oil, 1V4 table spoons wine vinegar, one tea spoon prepared mustard, li teaspoons salt, one-fourth tea spoon black pepper and stir together. Pour over salad and toss lightly to blend. Decorate top with tomato wedges and remaining cucumber slices. Toasted Herb Bread West coasters are famous for the ways in which they fix oven-hot breads for serv ing with salads and other spe cialties of the house. Here is the newest way with French bread to come to our atten tion. Rates raves. Vz loaf French bread V cup California olive oil 1 teaspoon water Vz teaspoon salt teaspoon dried mixed Italian herbs V& teaspoon garlic powder or 1 crushed small clove garlic 1 tablespoon instant min ced onion or Vi cup fine ly chopped raw onion Sliced bread slanche-wise as usual and arrange on bak ing sheet. Combine olive oil, water, salt, herbs, garlic pow der and onion in a saucepan. Heat a minute or two over low heat to blend flavors. Us ing a pastry brush, spread mixture over bread slices. Bake in a hot oven, 400 de grees, until bread and onions are lightly toasted; about 10 minutes. Serve immediately. You should have 14 or so slices; perhaps six servings. Saved-Over Turkey Must Be Handled With Care . Care of leftover turkey Is extremely important. If you're lucky enough to have any around the house, follow these suggestions for lots more pleasurable eating. Re move any stuffing from tur key. Remove remaining tur key meat from the bones. Re frigerate turkey meat, stuff ing, broth and gravy sepa rately. Use within several days if not in the freezer. Turkey pie is delicious; may be served ever so many different ways. Use other left overs such as gravy, carrots, peas, onions, potatoes, celery and green beans. Make a bis cuit topping, a cornbread top ping, muffin topping, potato topping using leftover mash ed white potatoes or leftover mashed sweet potatoes. Creamed Turkey. For a really delightful, flavorful and nutrition-packed change serve creamed turkey over hot curried cereal. This is made by melting one-third cup butter in shallow 9x13 inch baking dish in a slow oven, JOO degrees. Remove from oven and add one-half teaspoon Worcestershire sauce, salt, and one-half tea spoon curry powder; mix well. Add three cups shred ded wheat, shredded rice, bit size or other ready-to-eat ce real; stir until evenly coated. Spread over pan, heat in slow oven 15 minutes stirring ev ery five minutes. Serve hot BEWARE Of CITATIONS LOOK FOR THE HAPPY LITTLE DOG OPS IN QUALITY!
