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
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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