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