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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 21, 1957)
THURSDAY, NOVEMBER 21, 1957 HERALD AND NEWS. KLAMATH FALLS, OREGON PAGE TWFNTV HOLIDAY FOODS 3 cup soft margarine or but ter 1 cup brown sugar, well packed l3i cups sifted flour 'i teaspoon salt i teaspoon soda l'j cups rolled oals. Mix margarine or butter with sugar. Sift flour, salt and soda to gether, stir into sugar mixture. Mix in rolled oats. Press and flat ten with hands half of this mix ture in a well-greased and floured oblong pan (13x9x2 inches). Spread cooked filling on top, cover with remaining crumbs, patting down lightly. Bake in hot oven (-100 degrees) 25 to 30 minutes or until lightly browned. While warm, cut into bars. Remove from pan to cool. Makes about 30, l':x2-inch bars. CHOCOLATE RAISIN CLUSTERS Melt 8 ounces semi-sweet choco late in a bowl over hot water. Re move from heat, add 2 cups Del Monte seedless raisins and stir well. Drop in clusters from tea spoon onto waxed paper. Let set until hardened. Makes approxi mately 36 small clusters. SANDWICHES A friend likes to grind hard cooked eggs and leftover weiners for sandwich filling for school lunches. Wonderful kitchen aromas are part and parcel of the joy of holi days. The homcmaker who gets her ideas early and gets much of the chores of making fruit cake, candy, cookies and puddings out of the way in advance has more time for last minute things that come along. It is year around good advice to plan a little leisure into every day if we could only follow it! Lists are a nuisance, but if you Del Monte, for example, suggests some easy recipes. Del Monte seed less raisins are good for eating out of hand, for between meal snacks and TV munching. They are traditionally high in iron and taste good. Mix raisins with nuts in the nut bowl. Or make raisin clusters: RAISIN BARS For the filling, mix 2 tablespoons cornstarch with 'j cup sugar, add a4 cup water, stirring until smooth, and 3 tablespoons lemon juice and 2' i cups Del Monte seedless rai sins. Cook over low heat, stirring constantly until thickened (about 5 minutes). Set aside to cook. For the crumb Mixture: APPLE CELERY STUFFING For your Thanksgiving or Christ mas turkey, toss together 6 cups soft stale bread crumbs, 2 cups chopped raw apple, 1 cup finely chopped celery, 'i cup finely chopped onion, l'i teaspoons salt. 3i teaspoon sage, H cup melted butter or margarine. Makes 6 cuds Bonnie Cat Food 20 OFF at your grocers now sit down with your holiday recipe file and figure out what you arc going to need for the family baking and a little extra for gifts, you'll be able to have materials on hand and -make what you want to at the time you want to make it. of dressing. DEL MONTE WEEK is a typical observance as a prelude to the holiday season. Shown is an assortment of just part of the line of holiday specialties including whole spiced cling peaches (with centers cut for easy serving and eating), seeded and seedless raisins, canned pumpkin with a pie recipe on the can, fruits for salads in several sizes (containing sliced peaches, sliced pears, halved apricots, pineapple tidbits and whole cherries in heavy syrup), and a full line of pickles. There is also the popular Pineapple-Grapefruit Drink which is a wonderful breakfast fruit juice and serves as an excellent base for gelatin salads. ' ' FUTURE FOODS From time to lime the U.S. De partment of Agriculture research ers release previews of pilot stud ies on new food processes. This month, the department notes several items which are not yet produced commercially hut are in the future picture for homeinakers. Convenience foods those which can be kept in the package at room temperature for an indefin ite period of time seem to hold the spotlight with the agricultural researchers. Potato flakes are being tested, for example. When the flakes are restored with hot water or milk they are taken to the table as mashed potatoes. These potato flakes are expected to follow the potato granules which are already on the market, being produced commercially by at least two plants in Idaho. Some new sweet potato products are aimed at the snack shelf. Deep fat fried sweet potato dice, juli enne strips and chips for flavorful nibbling are being tested. Two new ways of preserving fiuit juices are under experimen tation. In the near future, we will ' see super-concentrates and pow ders, the USDA says, on our gro cers' shelves. Apple and grape juice super-concentrates under test are reported to yield fresh-tasting juice after being kept at room temperature for a year. Oranae juice powder is manufactured for such wholesale users as the Armed Forces and institutional food serv ices. Lemonade and pineapple pow ders have also been developed. Tomato powder will probably be the next new item to appear, at your grocer's, according to USDA. Another processing method un der test is dehydrofreezing. which will reduce the bulk by half in freezing fruits and vegetables. The resulting product will be so low in moisture that you can just spoon out the amount to bo reconstituted for the meal and return the pack age to the freezing compartment. Dehydrofrozen foods are not yet on the market, but when they be come universal, you can double the amount of processed food in the home freezer. Oregon's population is expected to show a gain of 72 per cent in the next 20 years. Your grocer will be able to at least double his stock by means of the new bulk-reducing processes without increasing sales area in his store. One thing is a sure bet, however. The Department of Agriculture's polysyllabic words will probably he cut to "instant" by the foodi manufacturers and distributors by the time you and I see the product. ; Milk Belongs With Every Meal Fresh, wholesome Grode "A" Milk complements any food. Serve Ir with every meol! ..a perfect party dip! W I, , ' 'S ii j . II VU Mil II r...uo( an t ROD'S dressings Dupont nyioni Offer On very Jar ROQUEFORT CHEESE BLEU CHEESE (Both carry the imported seal) SOUR CREAM THOUSAND ISLAND for an endless variety of exciting party dips. Delivered fresh daily tt your poctr's refrijtratsd dairy and delicatessen cases! ROD'S CARRY A DOUBIE-YOUI-MONET-SACX GUARANTEE 1 I iBI' Three n u Three Tillamook ages . . . three Tillamook tastes! Now mildly aged . . . medium aged... or well aged... but always full, lull flavored natural Cheddar at every age to satisfy every taste. Available separately ...or treat your family to all three in the handy new Tillamook Family Pak. Dependably the same every time you buy it. lamook means rea cheese aged ndfutdlly Thanksgiving Feaiures ai Piggly! Jewel Oil Docs Food ushrooms PlymOUth jL. Sfl Colored Cubes Brand O No-1 Cuolity -Trv ,,! for. . . SERVICE SATISFACTION ECONOMY Grapes 2-29' Olives Oys Wyandotte, Ripe Mediums -7-ox, Tins Pacific Brand, Small Size, fancy, 8-ox, tint ers ince Meatt Pennant Brand 26-01, jar 39' I Ocean Spray Whole or Sauce, op Corn falnufr Party Time White or Yellow 28-ox. pkg. ickies Mops Peaches 8-oi., complete with handles 29 39 39 49 4.-95' Oregon, New Crop Heinz Sweets Pint Jar Green, Crisp Celery Cauliflower hcad Decoto brand j) j b Carrots IL Large Size Avocados Bananas We have plenty of sweet potatoes - yams - cranber ries and apples to fill your needs. Marshmallows Doumak ' Pixic 2pk9,.39c Pennant Jelly Grope, apple, mixed fruit. 12-oz. 1?C We've got 'cm! Fresh Turkeys They're the best order yours NOW! We'll take your order for Fresh Ducks and Geese, too. First of the season Fresh Crabs USDA Choice Beef Roast Fresh for Roasting or Stewing - Colored Hens ib. 49' 39' All Sweet MARGARINE Lb. 31 MJB COFFEE u. 95- Nabisco Sugar Honey Tea Lip'on ' B,0k Vl ,,85c 48 ba9,67c Soup Mix ' Nn'al:r 3,0,45c Facial Tissue P0Bd'- 300 "unt 2,0r39cl Dog Food Po,d l5.o, .in, 3 for 45c Roman Meal Cerco' .9e. . 39c Baby Meats Chopped or 5,rQincd 2 for45c Lux Soap f3c bBa229c Lifebuoy Soap Re9b0" 3 ror 35c Lux Liquid 22-oz. 73c Lux Flakes i9e. 37c Breeze, Surf Giant size 87c Spry i"9 3.lb. .i 99c Mb. Box Grahams Brownie Mix or da,Bcbny Zldl Pk3. 37c 37 Cake Mix Fo,Frui,Coke' pk,49c mirk mMsnmmsn 1 7th and Pin Open Sundays and Evenings
