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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 13, 1958)
PAGE EIGHTEEN HERALD AND NEWS. KLAMATH "ALLS. OREGON ' THURSDAY, FEBRUARY 13, 1953 JAMBOREE 1 i V -v X. X I 77 'CiIHJP n V , . : ', 4ir r r MAN BITES DOG for child will be the them at the Big Y Market on Saturday, at 4710 South Sixth, with all proceeds going to the March of Dimes campaign. Shown with the "biggest pup in town" are Jack Hinsley, March of Dimes chairman; Ron Phair, member of the United Fund Board and owner, with Dick Howard, of the Big Y Market; Bill Riley, Southern Oregon representative for Mailliard and Sehmeidell and White Satin sugar, and Doyle Anthony, Klamath Falls manager for Swift and Company. The group of gour mets are standing behind the cotton candy making machine which Ron Phair purchased recently to assist in making more money for drives and campaigns in Klamath Falls. Jet Pups will be on sale (along with coffee and cotton candy) from 10 a.m. to 4 p.m. on Saturday to aid the March of Dimes. All of the proceeds from the Jet Pup sale at the Big Y Market, 4710 South Sixth, on Saturday will go to the March of Dimes cam paign. This will mark the first time Ron Phair has put his cotton can dy making machine into operation lor a campaign. He purchased it partment, and Doyle Anthony, lo cal manager for Swift It Company. The batter for the Jet Pups is made from Albers Cornmeal, dis tributed in this area by H. D. Mc- .Master who also has Friskies. Mustard and relish are courtesy of .Valley's, Inc., for whom Ike Lalum is sales representative. noa Miner, n. j. iieinz Co. r,rlhhat H !T be, l0anC2 repVeseniative. wlil add t e p ckles out to churches, fraternal a n d ,' u,i,h tnA .it p. f No sandwich is complete with out collee, of course, and MJB youth organizations for carnivals and other types of organizational money making projects. Dick Howard and Ron Phair also have made available on a loan basis the Big Y's little pony ride and coffee making equipment, as well. Nearly a dozen Southern Oregon representatives of food companies are getting into the weekend act to promote the sale. The Swift & Co. premium wein- ers are courtesy of Dick Howard, who operates the Big Y meat de- INSTANT COCOA ' Look for the bright red pack age with the familiar Nestle's cup on the label. It is the same won derful hot chocolate treat you can order at your favorite soda fountain. The instant cocoa con tains rich whole milk and can be made quickly by adding hot wa ter or not skim milk for extra nutrition. Serve Nestle's Ever Ready Cocoa for a morning waker upper these cold mornings or for lunch or dinner or an evening snack. Top with plump marshmal- low lor an extra treat. Coffee will be served by Jim Whel an, the MJB representative for this area. Carnation Chocolate Milk will be served the youngsters by Gordon Brattain, the Carnation salesman. To insure the Jet Pups being properly cooked, Best Foods salad oil will be used courtesy of Chuck Shepherd, Best Foods salesman. White Satin Sugar will be used to make the cotton candy and, of course. Bill Hiley will be trying to sell more and more cotton can dy for the March of Dimes. You'll recognize him, even without his clown suit. The whole gang Invites you out to have an enjoyable snack In a good cause. As Ron Phair says, "On Satur day, man bites dog for child." KRAUT DINNERS National Kraut and Frankfurter Week is February 6-15 this year. Never heard of it, before? Well, it might not be a bad week, at that. Here arc some of the suggestions from t h e home economics kitchens of Theodore R. Sills & Company, promoters of the idea. POTATOES KRAUT-STUFFED Rub four medium-sized potatoes with a small amount of shortening and bake in 400 degree oven for 50-60 minutes or until done. Cut In half and scoop out the potato. niasn wim Butter or marcar ne. milk and salt and pepper. Add a 1-pound can of sauerkraut which you have drained. Blend. Refill po tato shells with mixture. Top each with a frankfurter half. Broil 3 or 4 inches from source of heat for 10 to 15 minutes or until thor oughly heated. RAIL SPLITTER'S KRAUT DINNER (Serves four) Melt 2 tablespoons butter or mar garine, add 1 medium sized onion sliced. 1 medium sized apple, cored ana sncca ana saute until tender Add 1 teaspoon celery seed, 1 tea spoon dry mustard and a 1-pound 11-ounce can of sauerkraut, drained. Mix lightly and turn into lightly greased oven-proof serving platter. Combine Vt cup butter or margarine, 1 teaspoon dry mus tard and mix well. Add 1 pound frankfurters, cut in half length wise and cook over low heat 5 minutes or until frankfurters are lightly browned on both sides. Top kraut mixture with frankfurters HERB BUTTERS Add a flavor treat to toast sticks served with soups and salads with herb butters. Thyme, orcgnno and basil are among the favorite flav ors. Leftover rolls cut into sticks and toasted make fine accompani ments for soup. When adding dry spices to butter, crush In the palm of your hand and season with restraint. and mustard mixture. Bake in moderate oven (375 degrees) 45 minutes. KRAUT ERIN (Serves four) Combine 1-pound can undrained sauerkraut, ' teaspoon salt, 2 tablespoons coarsely chopped on ions, '.4 cup water and heat to boiling. Add a 10-ounce package oi irozen green Beans and 4 frank furters. Cook, covered. 10 minutes or until beans are tender, stirring occasionally. SAUERKRAUT CONFETTI (Serves four) Combine 1-pound can tomatoes, 1-pound can undrained sauerkraut, to teaspoon caraway seeds, 2 strips bacon, cooked and crumbled. Mix well. Add 2 sliced frankfurters. Simmer 8-10 minutes. ORIENTAL SAUERKRAUT (Serves four) Combine 1-pound can undrained sauerkraut, 4 frankfurters, sliced, to cup green pepper strips, Va cup chopped onion, to cup water. Cov er; cook over medium heat 10-15 minutes. 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