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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 10, 1960)
C MAIL TRIBUNE, Medford, Or. 9 me I Our Low Prices Do Not j Indicate Inferior Quality We guarantee unconditionally I everything we sell. If for any rea- I - son you are not completely satis- 1 fied with any purchase yeu make I here, your money will be cheer- I fully refunded! hi . f hn.. home-maters U-TMW A f Pf TS SP I, -W NOD TO ST. PATRICK Shamrock salad gives the nod to St. Patrick as we decorate favored canned peach halves and snowy cottage - cheese with appropriate designs cut from green peppers. Add a bit of green food coloring to mayon naise or other dressing for a further color note. Feeding the Family By ZOLA VINCENT Food Editor Cheddar Is Big Chees. Along Oregon's Milky Way Lenten season spotlight is on cheese because of its high quality protein and other val uable autrients famed for satiety values or "staying" qualities. And there is "no doubt about it - the "big chece" among dairy foods is natural Cheddar with cottage cheest cond in consumer de mand. Dairying looms large in the economy of our state with milk and its many satellites zooming along far outdistanc ing, all other agricultural crops. Whether you call it Cheddar, American or store cheese, this variety represents approximately 80 per cent of all cheese consumed in our country today. dCheddar is available, mild to sham in flavor, in rindless, flavor-fresh packages sized to suit all needs and at surpris ingly low cost. Most versatile of cheeses, it is ideal for every hour of the day, any course of any meal. "As is" or com ind with any of the galaxy of macaroni products, it also has in affinity for an astrono mical number of egg dishes; combines with meat, fish, poultry, fruit and vegetables. Chees. Car Cheese should be kept re frigerated in a covered con tainer, wrapped in foil, waxed paper or transparent plastic film; or in its original con tainer if pre-packaged. Keep it away from strong-flavored foods. For best flavor and easy cutting, allow cheese to come to room temperature be fore serving. Storing in re frigerator is not recommend ed. Cheese Cookery Cheese should always be cooked at a low temperature. Stringiness and curdling will result when prolonged cook ing or high temperatures are used when cooking by moist heat. When dry heat methods are used, prolonged baking 'or high temperatures will pro duce leatheriness. The tem perature for baking should never exceed 350 degrees. If cheese is used as a topping on baked dishes, it usually is combined with crumbs. Cheese usually is ground, grgted or cut fine before being added to other -dishes. One cup grated Cheddar cheese equals about four ounces. Breakfast Cheess For a welcome change, start the day with a cheese omelet or a sprinkling of grated American over the shirred eggs. Some people like their breakfast toast spread with cream cheese and sprinkled with .cinnamon. There are turdy folks who want a piece of sharp Cheddar with then cut of apple pie at breakfast. Fluffy Souffle A fluffv cheese souffle is good eating at breakfast, lunch or dinner. This one is easily, quickly made. For six servings: Melt one-fourth cup butter; blend in one-fourth cup flour and add one cup of milk, one half teaspoon salt and a dash of cayenne. Cook over low - heat, stirring constantly until sauce is very thick. Add two cups (one-half pound) medium aged Cheddar cheese and stir until cheese is melted. Remove sauce from heat and stir in the beaten yolk of four eggs. Beat egg whites until stiff. Slowly add yolk mixture' to egg whites, blend ing carefully but thoroughly. Pour into an unoiled two ouart casserole and bake one hour in a 300 degree oven. Serve at once. . .Collage Cheese Tricks For Popular Salad Plates Second only to cheddar in popularity among cheeses ,nowy. esh nutrient - rich coUage cheese offers many excitfng new ways to perk up menus. Here are combina to certain to be enjoyed by all members of the family, good luncheon party sugges- W They'd of California cling pcacles combines ideally with popular cottage cheese for offering with mayonnaise, French dressing, fruit dress ing or a combination of may onnaise and sour cream. This can be further dressed-up in an infinite variety of ways with bits of green pepper, pi miento, green or red maras chino cherries, chopped nuts. Roll cottage cheese balls in finely chopped nuts. Stuff prunes with cottage cheese. Combine cottage cheese, grated carrots andor shred ded cabbage. Garnish spoonfuls of cot tage cheese with cubes of fruit flavored gelatine or to mato aspic. When making gelatin fruit salads, press spoonfuls of cot tage .cheese down in center just before gelatin thickens. Spread thin slices of dried beef with mashed or sieved cottage cheese and roll up like a jelly roll; cut in one half inch slices. Dip half moon slices of avo cado in lemon juice and sur round cottage cheese mound. Minted Pears - For a touch of "wearing of the green," mint pears like this. Serve as dessert or as salad with cream cheese flut ing around edges; sprinkle generously with slivered al monds. Pour liquid from canned pears and heat with a few drops of green coloring and oil of peppermint or a few mint leaves. Turn off heat; add pear halves and'leave in hot liquid until tinted the shade of green desired. Re move from liquid, drain and chill in refrigerator. Arrange on mint leaves if any are handy. Parly Notions for St. Patricks' Day Fun Sure and the 17th will be a fine night for a shindig! Sing Irish songs and dance to Irish tunes and of course decorate with green and white crepe- j papers and other Irish motifs. Color scheme can easily be carried into the food you serve. This could be fun for j the family, too! Ice cake or cookies in green, j decorate with shamrock : or j clay pipe design. j Make salad or salads in j shimmering lime - flavored j gelatin. For added zest and a bubbly appearance, use pale dry ginger ale in making the gelatin. White cake frostings take j on a proper seasonal tint with i a mere drop of green vege- j table coloring. Better measure j this; no pouring from the bot tle, or ooops! Lemonade and other bever ages might just as well take on a green glint. How about green ice cubes easily made by "tinting" wa ter in ice cube pans. Guacamole with its already- green coloring of the avocado is ideal. Toss a handful of finely j chopped parsley into the ' mashed potatoes. Or a hand- j ful of green pepper or finely chopped green onion tops. A lime gelatin souffle salad with avocado and grapefruit would delight all. Pistachio ice cream or lime sherbet. Or top vanilla ice cream with a mint sauce as a colorful ending to a St. Pat rick's Day dinner? Lettuce Dressing Equal parts of mashed soft i avocados and sieved cottage cheese makes a delicious and unusual dressing for lettuce wedges. Season with salt, pepper, finely chopped onion, lemon juice and horseradish. Carrol Dress-Up. Next time you serve whole honey-glazed carrots, tuck a generous sprig of parsley in for tops to pret ty them up. CONVENTION TRADE Chicago -About 10 million convention guests visit hotels to attend about 18.000 meet ings a year averaeinz two days. LIFE SPAN Life span of the common sparrow is about four years. STEWING Soran's Fresh Cut Up. 2 lbs. & Up or (2)1 EACH VEAL ROUNDS HEN TURKEYS ib.7' Boneless, No Waste s,.. 39' SAUSAGE SPECIAL Old Fashioned Seasoning 3 t T Mix 'Em or Match 'Em and SAVE Reg. Multiple You Save Applesauce, Appletime Fancy No. 303 .16 71.00 .12 Apricots, Bayview Whole KMH .29 41.00 .16 Cherries, Del Rogue Pie No. 303 .23 51.00 .15 Presto Logs .10 121.00 .20 Asparagus Spears, Libby PICNIC .25 51.00 .25 Green Lima Beans, D-W 303 .19 61.00 .14 Corn, KounfyKist whole kernel 1Z oz. .16 81.00 .28 Corn, Kounty Kisf, cream No.. 303 .16 81.00 .28 Peas, Tastewell "n. 3o3 .12 101.00 .20 Sweet Potatoes, Cock o the Walk 303 .2 1 61.00 .26 Tomatoes, D-W Ex Std. No. ZV2 .23 5 1 .00 .15 Tuna, Avalon Chunk VaS .29 41.00 .16 Marco No. ! .10 131.00 .50 SORRY Wc Ran Out Last Week. , SPUDS U.S. No. 1 Klamath Sandland 10-lb. Poly Bag ORANGES ONIONS GRAPEFRUIT LETTUCE Lge., sweet Mi. narcii VOX. VI II Box U $1198 N. S. No. 1 Locals 4 lbs. Large Sweet Texas Pinks Large Crisp Green Heads 12 2 for for 29 BALLOON PRIZES Saturday Only! Absolutely FREE Every adult to come in our store during the hours of 9 a.m. to 6 p.m. on Saturday will receive a balloon with a FREE PRIZE. Prizes will include a Fostoria Steam and Dry Iron $1 98 Radio. Every balloon has a winner. Low Every Day Prices PLUS Thrifty Green Stamps at Our Med ford Store Green at our KEG. SIZE PKG. QUART FROZEN DESSERT, OR MELL0RINE Vl Gal. FROZEN STRAWBERRIES SUPERMARKET 10 oz. Frozen Pies, Apple, Boysenberry, Peach LCdief br JELL0, ASSORTED FLAVORS SALAD OIL, BEST FOODS BAGLEY PEACHES FREESTONE No. 2 M BAGLEY OR CRATER LAKE PEARS No 21: MARGARINE, Delrich Colored Cubes NEW DETERGENT, "Oregon Food" cantpkg. MAYONNAISE, "Oregon Food" QUART SALAD DRESSING "Oregon Food" quart PINK SALMON, Del Monte PRUNE JUICE, Del Monte NO. 1 TINS QUART BOTTLE .59 61.00 31.00 6.45 .39 51.00 4100 1.00 .59 .49 .39 .59 .39 Nulade EGGS Large Dozen Lbs, Folgers COFFEE Drip or Regular 2-lb. Tin 65 1.29 Spreckels SUGAR Powdered or Brown 10 lb Continued by Popular. Request.'.. DEL MONTE GREENBACK SALE Reg. Multiple You Save No. 303 No. 303 No. 303 Del Monte Fruit Cocktail Del Monte Grapefruit Golden Poppy by D.M. Figs Del Monte Mandarin Oranges Del Monte Cling Peaches s. Del Monte Cling Peaches Sliced Del Monte Sliced Pears Del Monte Sliced Pineapple Del Monte Crushed Pineapple Pineapple Juice, Del Monte Del Monte P'apple-Grapefruit Drink 29 Del Monte Green Beans, Cut Del Monte Cream Style Corn Del Monte Whole Kernel Corn Del Monte Peas Mission by D.M. Pumpkin Del Monte Spinach Del Monte Tomatoes Del Monte Stewed Tomatoes "Premium" Tomato Juice by D.M. Del Monte Tomato Juice Del Monte Catsup Del Monte Tomato Sauce Del Monte Tomato Sauce Del Monte Tiny Dill Pickles Rose, by D.M. Green Beans Del Monte Pineapple-Grapefruit Sauce 27c 51.00 35c 11 -oz. liced or Halves No. 214 or Ha!vei-N. 303 No. 303 No. 2 No. IF 46-oz. -oz. No. 303 No. 303 No. 303 No. 303 No. 303 No. 303 No. 303 No. 303 46-oz. No. 300 20-oz. 8-oz. No. 300 1 5-oz. No. 303 14V4 41.00 8c 61.00 14c 41.00 16c 41.00 32c 51.00 25c 41.00 16c 31.00 17c 61.00 31.00 51.00 25c 51.00 10c 61.00 20c 51.00 5c 8c lie 27c 19c 29c 33c 25c 29c 39c 18c 37c 25c 22c 20c 21c 22c 51.00 10c 11c 121.00 32c 15c 81.00 20c 25c 51.00 25c 25c 51.00 25c 29c 41.00 16c 14c 91.00 26c 29c 41.00 16c 10c 121.00 20c 17c 71.00 19c 39c 31.00 17c 15c 81.00 20c 29c 41.00 16c MEDFORD ASHLAND 13th and Central 1475 Siskiyou Blvd. PRICES EFFECTIVE THROUGH SUNDAY
