HERALD 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
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PAGE 4 B
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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