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!