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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 21, 1957)
lifcMALU ainu NKWS. KLAMATH FALLS. OREGON THURSDAY, NOVEMBER 21, 1957 THURSDAY, NOVEMBER 21, 1957 TIERALD AND NEWS. KLAMATH FALLS. OREGON PAGE TWENTY THREE Special - At All Oregon Food Stores and Bon Bazaar! Reg. 23.95 West Bend Due to These Low Prices, We Must Reserve the Right to Limit! PAGE TWENTY TWO Automatic, Electric FRY PANS 2k..: AT,-) NOW ONLY v Grocery prices effective Thursday thru Wednes day; Meats and Produce Friday and Saturday. CRISP, RAW APPLE slices, on a bed of greens, topped with a Bortlett pear half garnished with a dollop of ginger-accented cream cheese makes about as pretty and delicious a salad as you can dream up. The photograph and recipe suggestions are courtesy of Pa 1 cific Kitchen. Seattle. Pear Ginger-Cream Salad It's surprising what can bo done with a few simple ingredients and a little im.'iKinulion. Most house wives, for example, have the mak ings of this "reynidise" Ginger Cream Salad on hand all of the time. Chances are this simple sal ad will he greeted with exclama tions of surprise and delight and no wonder, fur it combines crisp red apple slices with juicy, .spicy canned Barllclt pears. The flavor of both fruits is accentuated with balls of cream cheese which have been rolled in gingersnap crumbs. Of course, there's no need to mention that the flavor of gin gersnaps and canned pears go to gether like small boys and pea nut nutter. This is a salad which is extraor dinary enough to serve at bridge luncheons or company dinners. but which can be whipped up in a liny tor that hurry-up dinner, When you're busy and want to whip up an easy dinner, serve this salad with meat loaf, baked po tato and buttered green beans. Your salad problem is all but solved the minute you fasten an opener to a can of Bartlett pears. They're a delicious salad just as they come from the can, ar ranged on a plate of salad greens and garnished with nothing more than a dab of mayonnaise or a marashino cherry. For a hearty luncheon salad, team canned Bart lett pears with collage cheese or two or three other Iruits. Because they re so shapely, so tasty and tender, canned pears are tho basis for more simple but unusual sal-! ads than perhaps any other fruit. That's why homemakcrs with a flare for creative cooking keep several cans of Bartlett pears on hand always for desserts, break fast fruit and meat accompani ments as well as for salads. DECORATIONS Roll out large gum drops lo! make candy decorations for cook-1 ies or cakes. When they have been 1 rolled flat, you can cut them with a knife or kitchen scissors into flowers or any other design you wish. Green ones make artistic i looking leaves for the multi-colored flowers to decorate the white frosting on a cako or cupcakes. Or, arrange candy-coated almonds daisy-lnshion and select non-pa-reils for centers. Candy is simple lo use and comes in endless va-' riety, i PEARADISE ... GINGER-CREAM SALAD 6 canned Bartlett pear halves 2 red-skinned apples 1 3-oz. package cream cheese 1 tablespoon milk or cream I cup gingersnap crumbs Endive or other salad greens Arrange endive or salad greens on individual salad plates. Wash and slice apples into thin wedges; arrange 4 or 5 on each plate. Place canned pear half atop apple slices and put ginger-cheese ball in cen ter. Serve with choice of dress ings. GINGER-CREAM CHEESE BALL 1 3-nz. package cream cheese I tablespoon milk or cream 'i cup gingersnap crumbs j Soften cream cheese, combine with milk. Divide into 6 equal por tions; roll in gingersnap crumbs, making soft balls. ' i TIP TO YOUNG COOKS Icing is best when it is as soft as possible but it shouldn't be runny. How do you know when you've beaten enough or added enough confectioners' sugar? A tip in Betty Crocker's new Cook book for Boys and Girls suggests you spread a little frosting along the inside of the mixing bowl. Does it run? Does the contact with air harden it a bit? On the basis of this test you can tell if more beating or confectioners' su gar is needed. PUNCH for the holiday punch bowl. freeze pineapple tidbits with mar- chino cherries and water in tiny ring molds. These can be made ahead of time. When the punch is in the bowl, add the small ice rings. They will last a long time and look attractive as the ice melts. For a holiday motif, use a red cherry and a pineapple chunk on green pick as a garnish lor each punch cup. Put the Pitcher on the table! The Milk Pitcher, that is! And make sure it's filled with fresh, loco I Grade "A" Milk , . produced on Klam ath's finest dairy farms, dis tributed by Crater Lake and Medo-Lond. First Of The Season CRABS Lute Fisk Finnan Haddie Complete Stock Of Fresh Sea Food! Wholesale and Retail Qh&Msmi Seafoods 2836 So. 6th Phone TU 2-0161 I t ART LINK LETTER PRESENTS CHASE A SANBORN'S "COFFEE JACKPOT SPECIAL" SAVE . . . and give yourself i All Amenta knowi Art linklerfar, and ha' Rot news for all America. It's Injunt Chasa & Snnlinru's "CnftW. .ln. kpot Special." A wonderful chance to aave 20 on the one and only full-bodied coffee. T:,n, in Art l.inUeUfr't "Ihutt Parti," SAou. on CBS rud,o and daytm TV. On iw paptr or Urn, and ttatwn. INSTANT CHASE A SANBORN the full-bodied coffee DOLLAR STRETCHERS APPLESAUCE r so; 71.00 BOYSENBEBMES VXl 41.00 FRUIT COCKTAIL Hr3oo 51.00 PINEAPPLE CHUNKS 41.00 PINEAPPLE JUICE ST"! 41.00 peaches Tisrz: , 61.00 peaches rro3c,i:9 61.00 peaches re.ove.nl: 41.00 asparagus tips i!irB -Mo,kef. 61.00 SLICED BEETS 91.00 GBEEN BEANS Tlo3'A''Cui 61.00 GREEN BEANS 303 81.00 PORK 8 BEANS HNr30o 101.00 PORK 8 BEANS rv, 51.00 GREEN LIMA BEANS 61.00 PEAS S:w 3Do3p 71.00 PEAS 101.00 PEAS T'. 61.00- PEAS iTSi 81.00 NEW POTATOES ST. 101.00 SWEET POTATOES mHo1" 61.00 PUMPKIN UTaoa . 91.00 CRANBERRY SAUCE cNTfoo 61.00 CORN Tastewe ,,'Gt.n3co3am 71.00 Royal Red - Whole Kernel Salt Free m I m a No. 303 X.UU IATOES K::k303P",el 71.00 Market - Peeled m I a No.- VA 51.H0 TOMATOES 11:2 .P"k. 41.00 tomatoes re3V3s:e:e.d. 61.00 TOMATO SAUCE T8rrur: 131.00 TOMATO JUICE HNur3oo 111.00 TOMATO JUICE HJS, 41.00 TOMATO JUICE T 51.00 CAT FOOD noc,si .m, .111.00 DOG FOOD rn, 111.00 GRAPE DRINK IL 41.00 TUNA 41.00 TUNA nT'TJ"6 F,ake" Morket 61.00 VIENNA SAUSAGE i:TZ 101.00 Luncheon Meat 39 Flour KDK79 alad Oil Cottage Cheese IFOR THE BEST IN FOOD VALUES . ..AND THE BEST IN STAMPS . Hills Bros. COFFEE Drip or Regular 1 -lb. can C&H Pure Cane Brown or Powdered U.S. Premium Blend 0 Crater Lake Large "AA" Farm Freth IK Vi Gal. Market Maple Flavor Syrup MARKET COFFEE Tin m Dutch Maid Colored Cubes Party Time Medo Land Frozen Dessert V: Gal. Cheese Decaffiened Coffee! Nestfe's Decaf 4iao; 97c Nestlo's NESCAFE 4 1.19 ressing VlL!.- I SPREAD American Tastewell Market -4 Roll Pack Tissue Thanksgiving Produce Buys! i Large, fresh picked Utah Type Stalk Fresh Picked Northwest lb. Cranberries New Crop! Southern Variety Puerto Rican 3 ibs. Eled Yams Fuerte, Thin Skinned Avocados Large Size! each Instant Coffee Netle's MORSEL For Marshmallow Fudge 'C 6-oz, pkg. Ncstle's King Size BARS 3 M Nestle's Chocolate DRINK Swift's Premium Fancy, Grade "A" Butterballs Oven Ready 16 to 24-lb. ' Swiff's Premium fancy Grade "A" Butterball (a lb. Turkeys Oven Ready Roasting Chickens UPTON'S SOUP MIX Tomato Veg., Chicken A , ,. lf c . NOODLE Pic I3C S'n F'nest! Fresh These are even ready 8 to 16 pounds 3 to 4-lb. Average U All Ready SI We hove Imported CHESTNUTS for that Thanks- a giving Dressing! - V ! A W4 Swift's Premium Butterballs Oven Ready Beef Vegetable Green Pea Onion :j All Ready Stuffed-Oven Ready ;i Turkeys Genuine Long Island Loin Entf 2-3-lb. Ave. lb. Oven Ready 4-5-lb. Crater Lake Pint Tub 25' STARLAC Tht HEART of MILK 12 Q"C 89c f jC ioran s Finest! Fresh m Country Style Pork fj-M 2 35c I Fryers Sausage 3 lbs I 2 1 35c Pork Loin Roasts Leon Meaty Country Style f y' fttf Qn . $1 t00 HlUCh! 49;. 49 Duckling W J apple'. MK SAUCEfll INSTANT- )y Vfinm" APPLE CTIPjj I r4 IMIi UN u t t SWANS DOWN NEW INSTANT Apple Chip Cake Mix is being featured in local gro cery stores. Thspoint of purchase display carries an envelope with free recipe sheets giv ing additional suggestions for using the new cake mix which contains actual bits of apple. Like other General Foods Corporation's cake mixes, it is easy to use, quick and delicious. Serve it hot or cold, baked in a sheet, loaf or as cup cakes, frosted or unfrostad, with or without apple sauce on the side. It produces a cake which satisfies fall appe tites for heavier desserts. Delectable Dessert A fins dessert to serve for din ner or with afternoon coffee dur ing the holidays is Spicy Pineap ple Dessert Cake. It's an unusual dessert with a tantalizing flavor of pineapple and spices. Since it is a rich dessert re sembling a very moist steamed pudding with a crunch brown sugar topping, small servings are in order. It may be served with a light cream or hard sauce if de sired. SPICY PINEAPPLE DESSERT CAKE Ha cups all-purpose flour oecial em Bonnie Gat Fond 20 OFF at your grocers now. Large can. Made with fresh ocean fish, nature's be.st food for cats. 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ' teaspoon nutmeg 1 cup sugar Vi teaspoon salt 1 No. 2 can pineapple tidbits 1 egg 2 tablespoons salad oil 1 cup brown sugar 1 tablespoon flour Vi cup chopped walnuts Sift flour, measure and sift again with baking powder, soda, spices, sugar and salt into mixing bowl. Measure pineapple tidbits and syr up and add water, if necessary, to make 2 cups. Add to dry ingredi ents along with beaten egg and salad oil. Mix well and spread evenly into a greased 9-inch square pan. N Combine brown sugar, flour ana walnuts and sprinkle over the top. Bake in a moderately slow oven (325 degrees) for 1 hour. Best when sewed warm. Serves 8. " AiKlhmr fin Product of Standard Brands he l ill III I I II I I I II I i Tfe tfifrcl one's ;'(C-ii w- .Use coupon below. OrtClMU JrthK. x ! 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