Herald and news. (Klamath Falls, Or.) 1942-current, July 10, 1958, Image 13

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Herald and news., July 10, 1958, Page 13, Image 13

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Newspaper Page TextHERALD ANT) NEWS. KLAMATH FALLS. OREGON THURSDAY, JULY 10. 1958 THURSDAY. JULY 10. 1958 HERALD AND NEWS. KLAMATH FALLS. OREGON ' PAGE S--B HEY KIDS! "ST it's at Oregon Food No. 4 1315 Oregon Ave. ail this weekend! mm hdeus ADD SEE THE DONKEYS r ii PAGE 4 B .. i- - i r)7AEi r'A A VE-" 11 11 " " 11 11 11 11 " 1111 11 11 11 " 11 11 11 " 11 11 11 11 11 " iJ'-4fr'JJ yhy Wilshire rT3 fiSSiv vneese jpreaa . u m . . Green Ripe Pitted I r(fiB CD A PROPER TOOLS and an easy menu make outdoor eating fun. That doesn't mean you can't go fancy on the fixin's, ither. Use foil wrap for heating food that is already cooked, grill the meat entree and serve an easy cold bev erage such as Nestle's Nestea, the instant tea which will dissolve in tap water and needs then only to be iced. GIVE FLAVOR LIFT TO OUTDOOR MEALS More and more dishes are being dapted (or the open grill and back yard fireplace. There are still some imp!e rules or a pleasing menu and they include a retrcshmg bev erage, preferably chilled for sum mer pleasure. Nestle's Nestea, the instant tea for making hot or iced tea without tea bags, is the answer to many a homemakcr's prayer. Mix with tap water, add ice and fill a b i g pitcher. For a decorator touch, add notched lemon slices to each glass and colored sipping straws. A simple dessert for an outdoor meal is a big bowl of frosted mel on balls. Cut honeydew or cante- loupe melons in half; remove seeds. Scoop out balls from the edible por tion with a fruit ball cutter, or cube the melon meat. Drain on a paper towel, then roll melon balls in gran ulated sugar, cover the bowl with waxed paper and store in the re frigerator until thoroughly chilled. Since July is Hot Dog Month, you'll be serving franks often for the next few weeks. To make sure you have a supply on hand, get jars of Stahl-Meyer's all meat or all beef franks. The Stahl-Meyer cocktail frankturts in the 6-ounce jar come 30 little franks to t h e jar. Try them for a appetizer course with a bowl of heated Heinz Tomato Ketchup to dunk each one Macaroni Salad Ripe olives make so many sum mer foods more interesting. Take an ordinary macaroni salad, add a generous measure of ripe olive wedges and you've not only changed its appearance but im proved the flavor and texture as well, Serve Olive Macaroni Salad with a cold meat platter, crisp french bread and iced or hot cot lee. OLIVE MACARONI SAI.AD 1 cup uncooked macaroni (or 2 cups cooked) 2-3 cup ripe olives 2 hard-cooked eggs l'a cups chopped celery H cup chopped piniiento V4 cup chopped green pepper V4 cup chopped sweet pickle 2-3 cup mayonnaise 1 tablespoon vinegar 1 tablespoon grated onion teaspoon salt Black pepper to taste Salad greens Cook macaroni in boiling salted water until tender. Drain and rinse with cold water. Chill. Cut olives Into large pieces. Dice eggs. Com bine macaroni, olives, eggs, eel ery, piniiento, green pepper and pickle, hilend mayonnaise, inegar, onion, salt and pepper. Pour over salad ingredients and mix lightly Garnish with salad greens. Makes 6 servings. STOKING KOOD Vacuum packed foods such as pickles and relishes should he stored on a pantry shelf as long as they are unopened. Once opened, however, it is wiser to set them in the refrigerator. it'll i diil-n i-irL-tt Fold a small amount of confec tioners' sugar, rather than granu lated sugar into whipped cream ncn sweetening me popular top ping. The cream won't get watery o quickly if it stands a short while. in as it is picked up with a i cocktail pick. Heinz Ketchup is in the family size now, you know, the big bottle containing one pound four ounces of the delicious tomato ketchup. If you prefer serving iced coffee, try Nestle's Decaf Coffee make up as spicy iced uollce. f or lour tall glasses, make three cups of not double strength colfee using using Nestle's Decaf Coffee. Pour the coffee over 2 cinnamon sticks 4 whole cloves, 4 allspice berries and let stand for one hour. Drain and pour coffee over ice in foui tall glasses. Add sugar and cream Or, you can add 1-3 cup of sugar to the spice mixture for infusion while it stands. If you want to make your own pickled watermelon rind, here is a recipe from Sugar Information, inc.: WATERMELON PICKLES 3'i pounds watermelon rind or hi medium-size melon 3 cups vinegar 1 cup water 5 cups sugar 5 sticks cinnamon 1 tablespoon whole cloves 1 tablespoon whole allspice 2 thin slices lemon 2 thin sUces lime Pare rind and remove all p 1 n k portion of melon. Cut rind into bite size pieces. Soak rind overnieht in brine made by dissolving M cup sail in one quart water. took rind in fresh water until tender; drain. Combine vinegar, water and sugar and place in medium-sized kettle. Cook over me dium heat, stir until sugar is dissolved. Put whole spices in a cheese cloth bag and immerse in liquid mixture. Add lemon and lime slices and boil mixture until syrupy or about 20 minutes. Add rind, a few pieces at a time and cook until rind is clear. Pack in hot sterilized jars, cover with boiling syrup. Yield: 3 pints. "He ciluaifs takes SANTIAM Blue Lake Strinqless GREEN BEANS wherever he qoes ...... Don't Strike Out! Real Home Run ENERGY Comes Fcom MILK!! Drink 3 Glasses Each Day! WIN A Colorful Sun Umbrella and Outdoor Table Set YOURS-FOR BEST SUGGESTION HOW TO IMPROVE OUR STORE) Get Entry Blank when you do your shopping today I Winner of this contest will be ENTRIES CLOSE July 12 Olives Large "AA" NuLaid Eggs Gold Hill No. 1 Del Rich announced in our ad July i7! Margarine Doz. Colored Cubes 5 lbs. Cling Halves No. Vi' Sliced Clings No. Vi Cling Halves 303't Halves 303' 46 oz. tins Bonito Type, Flakes, Marker Vi't Boniro Solid Pack - Market LOOK WHAT YOUR DOLLAR BUYS Mix 'em or TAUATA 1ITIOI7 Del Rogue TUNA TITKIA wnnNo. vis fWIV TV! Jk Ocean Beauty - Chunk 1 UIN A no. vu SALAD VEGTS BL ACKEYE PEAS iVC"TT?nO Market Small Market No. 300 Market No. 300 8 oz Half hill Minced Vis Hunts Treasure No. 300 Market CLAMS FRUIT COCKTAIL WllJUJUl MjiMMJmfX MJMJfl1J No. 303 PRUNE JUICE PEACHES juganpe 24 oz. ... Modoc Freestone No. 303 JU ADC Hunts Treasure fHAtld 8-oz. tins PINEAPPLE 0ur ;Ma rket PINEAPPLE JUICE NMoar ASPARAGUS TIPSpET KIDNEY BEANS 303 PORK and BEANS r?0o CHILI BEANS TV, SMALL RED BEANS".""? GREEN BEANS Ro8::Red S eed GREENBEANScB:uteNDo303 GREEN BEANS DiZl... tY3 Market, Golden Cream No. 303 PAD! Party Time' whle Kernel Willi No. 303 rADI Cottage, Cream Style lUIf N No. 303 TURNIP GREENS PJjjg Market, Blended IJI Ml Q Bel Canto Early June trH,iD No. 300 PEAS iw";3 SPINACH Hr 30. SPINACH",!' 2" CHIVT A fX1 Princes Finest siirirti,nNo Laurel No. 303 o. 303 TAVf A TPniTC Roja fea' Sloped AVlUniVJjtf No DOG FOOD CAT FOOD CAT FOOD 0. 303 Alert No. 1 Alert No. 1 Kol Kan No. 'js match 'em! 41.00 61.00 51.00 41.00 81.00 91.00 385c 41.00 . 51.00 61.00 41.00 61.00 91.00 41.00 91.00 51.00 71.00 91.00 51.00 51.00 131.00 . 81.00 61.00 71.00 71.00 81.00 91.00 91.00 .101.00 81.00 81.00 61.00 81.00 . 61.00 . 131.00 111.00 101.00 Crescent All Purpose Flour Nightingale Pure Black Pepper Ideal for Shortcakes Bisquick 10 lbs. 8-oz. 79" 9 Cream Flake Shortening Redwood Large Pkg. 3-lb. Tin 12-oz. tins 9 Spinach Mixed Vegetables Catsup Peaches Peaches Peaches Pears Pineapple Pineapple Pineapple Pineapple Green Beans Lima Beans Tomato Sauce Fruit Cocktail Tuna 303 Tins 7 1 5 -'1 Sliced No. VA Crushed No. 211 Tidbits No. 211 Chunks No. 211 Cut No. 303 No. 303 8 oz. I 303's Luncheon Loaf Betty Crocker Black Walnut Ft Cake Mix . ' Oreaon Food's Chunk Style No. Vi't No. 303 303't 46 oz. Tins 46 oz. Tins Oregon Food's Meats Are Best! Swift's Premium Franks swniess 55c 21b. Swift's Premium Bologna Lar9e Any Size Chunk 'Ji Hormel Tenderized Lightweight We Slice Them Free Picnics Top Quality Bacon Slied 3. '1 Sugar Cured Ground Beef Ground Fresh Hourly! ;r $120 lb 4Qc 1 CO lb. j n ..t' Tall Tins Peas Grapefruit Sections Grapefruit Juice Orange Juice Prune Juice Corn m Corn Pickles Sweet Pickle Chips 2 " 3 89 3-1 3 -1 39 Cream Style 303'i Whole Kernel 303's Sweet, 24 oz. 3-89 3 89' 5 -1 4-1. 5 -1 5 -1 5 -1 5 -1 5 -1 4-1 13 -1 4 -89' 4- 1 5- 89 4 89' 2 79' 2-89' 3-1 6 -1 6 59 ,or89 v r:,v ?S "r n& l : KIDS THIS RIDE IS YOURS!! We have bought the Merry - Go - Round for four days but you'll have to get your mommy or daddy to get tickets free at the cash register. Show starts at 3 p.m. Thursday, 12 noon Friday 10 a.m. Saturday and 12 noon Sunday and runs till store closing time at night. The monkeys will be there all four days to entertain you also. Six of the cutest little guys you ever saw, Cotton Candy For the Kids mm Produce Feature of the Week! 1 PEACHES Red Haven 80's. Only 300 lugs, No sales to dealers! Get 'em while they last! 15c lug $59 tM& A Also - a truckload of Red Bluff Elbertas and Red Havens 70's K- CsntdloupG"1 jxmbosib. these are giant mr am aaa IrH ears arriving fresh flL Ml VUI II from the fields today! O 69rS New Potatoes 49 46 Ounce Size fi Pineapple Grapefruit : m Pickles . 10 lb. plio pkg. Shop Oregon Food's Produce Dcpt'. Kosher Dills 24 oz. Fresh Dills 26 oz. syj$ Conning Headquarters for the Klamatb ft-. Bain. Nnw'i tha lime tn W ... . - - " ' ' u Jlr, have ,or vouf convenience, 14, 20, ond 28 $ 4W lb. lug,! " III Uif'jL ik- Grocery Prices Effective Thursday through Wednesdor If you're not shopping here - you're spending too much! i i OEBHGIIDM tommitrxR o me erogto o com CUT-UP TURKEY, barbecue-fried. is different nd delici. ous. Turkey has becom. a year-around dish. The eut-up fryers are young turkeys, averaging 3': to 6 pounds, dis jointed and cut-up, fresh-froien, tray packed. Cut-up.' tur key fryers may be broiled, fried, oven-fried, barbecued or casseroled. Allow slightly longer cooking times than you would figure for broiler-fryer chickens cooked by similar methods. Photo and recipe suggestions courtesy of Poul try and Egg -National Board. FRIED TURKEY Here's A midsummer mnallimn idea that combines outdoor taste appeal with top-ol-the-ranse cook ing convenience. It's a cut-up tur key, barbecue-fried. try in skillet or electric trypan neenrdinff In inslrnrlinnc an1 than when heal is raHnr-nrf Hsnh with your favorite barbecue sauce. If me sauce is inick, dilute it three parts water to one part sauce. Complete this summer - magic meal with whole cranberry sauce and an egg-and-potato salad, gar- IlichoH with clir.n1 .nrtiKn cumbers. For beverage, try lem onade or limeade tinted with food coloring, for extra verve. BARBECUE-FRIED TURKEY 1 ready-to-cook fryer turkey, cut up, 3 to 31i lb. Fat for frying (part butter if desired) scant Vi-inch lay er 1-3 cup flour 2 teaspoons salt 1 teaspoon paprika a teasnoon Di'nunri nennpr V teaspoon poultry seasoning, marjoram or thyme Vi cup thick barbecue sauce xk cud water Rinse turkey pieces in cold water and drain well. Shake pieces, two or three at a time, in a bag con taining the blended flour and sea sonings. Save any leftover flour mixture for gravy. Brown In the moderately hot' fat turning as nee- essary to brown lightly and evenly US to 20 minutes I. Reduce heat, add ii cup of the blended barbe cue sauce and water. Turn pieces once or twice during this cooking to continue even browning and cooking. Cook until fork-tender, about 45 minutes. Add additional barbecue mixture as needed dur ing cooking. (It there is a' frying or sizzling sound before the turkey is done it indicates that' more sauce should be added.) Uncover last 10 minutes to crisp. Liver and precooked gizzard and heart (floured) may be added at this time. For a sauce accompaniment blend pan drippings with undiluted barbecue sauce. ELECTRIC FRYPAN Set dial at 3S0 degrees. Heat 4 cup fat (part butter). Add floured turkey. Cover (vent open) and cook 20 minutes. Reset dial at 300 degrees, turn pieces. Add Vi cup diluted sauce, cover (vent closed) and cook until fork-tender, about 20 to 25 minutes.. Note: White meat pieces are usu ally done before the dark meat. J " v FLEXIBLE is the word for summer shoe comfort. The Shoe Fashion Board of St. Louis presents the "Corelli" pump as a case in point. SOFT SHOES Fashion tells a soft shoe slory that's an entirely new concept in soft shoemaking. Not only soft leathers, hut shoes so flexible, they BEWARE Of IMITATIONS LOOK FOR THf HAPPY UTTLt DOG T0?S IN QAUTY! can he doubled back, so soft, your toes leave an impression on the uppers, so weightless, they barely make an impression on the scales. The "Corelli" pump, above, a scleclion of the Shoe Fashion Board of St. Louis, is but one of the many interpretations of t h e soft shoe trend in dressy pat terns. Unlined Dcldi silk, a finger print suede, fashions the shaped mid high heel and soft, toed tipper. Soft counter has just enough box ing to assure adequate support for the foot. Both outsnle and Insole are flexible and pliable, the insole cushioned for added comfort. Soft, smooth kidskin in match ing color is used for the collar around the topline. A matching band studded with metal nailheads girdles the vamp of the shoe. The Corelli pump is available in bright Bravo blue with silver studs: allspice or dark mint green with brass studs. MCANUT BRITTLE If you are using salted nuts in making brittle, rub the nuts be twon two layers of paper towel ing to remove much of the salt. Better getN i one 8 never i enough! ft ft ROOT BEER, oid-fashi oned, CANADA V creamy rich with a sparkle. Family 7DRY VI Size. Quality Value