Herald and news. (Klamath Falls, Or.) 1942-current, January 28, 1960, Image 4

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Herald and news., January 28, 1960, Page 4, Image 4

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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 28, 1960)

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Newspaper Page TextHERALD AND NEWS. Klamath Falls. Ore Thursday, .lannarv 2R. IHfiO Our Way Of Saying "THANKS For . - - - - . - - - M flnn Your Patronaae"... With A Shower Of. PAr.ir .. Mh ka . i A rv 1 1 ws k amar i ha e nra 'I hnrcnav . amiarv vk ijmii tthi i i n inn I II i m in f i"-a ihi n ib u ' : - Mil rtrmR0iLrLvrvvviMV JUO r "is -Mi -FT A BUFFET of snacks it ideal for indoor entertaining, pecially if your home is small and your crowd it large. This photo and recipe suggestions are courtesy of the home economics department of H. J. Heim Company, the "home of the S7 varieties." SNACKS W'nter entertaining means (or n-oet of us indoor entertaining: and with the size of today's average home in suburbia, this means eith er limit the number of guests for dinner or invite everyone for an evening of fun and frolic with food that can be served without an elaborate table setup. A table of attractive, but easy to assemble hors d'oeuvres, dips, crackers, cheeses and party meats plus the favorite beverages of your guests can keep a crowd happy throughout the evening. First olf, here are three dips that are different. The first is a Mexican recipe Guachamole a blend of avocado, chopped pirn lento,, grated onion, vinegar and Worcestershire sauce. Serve it with Fritos, potato chips, corn puffs or shredded wheat wafers. , POTATO PUDDING From Malin last week came a typed recipe for Potato Pudding. The note was signed by Mrs. W. G. Oliver of Albuquerque, New Mexi co, and read: "Enclosed Is a very good recipe tor potato pudding which I think your readers will enjoy serving.' Here it is: POTATO PUDDING 3 medium Irish potatoes, grated 2'4 cups sugar 2 tablespoons cornmea' 1 teaspoon nutmeg Dash of salt 1'4 cups whole milk 2-3 cup margarine or butter Bake in a slow oven (330 de grees) and keep stirred. BUTTERMILK GRIDDLE CAKES Griddle cakes are favorite break fast fare, especially on weekends, with most American families. The National Dairy Council suggests this recipe for Buttormilk Griddle Cakes. Serve with Nallcy's Lum berjack Syrup for a special late Sunday morning breakfast treat. GRIDDLE CAKES 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon soda "i teaspoon salt 2 tablespoons sugar 2 eggs 2'4 cups buttermilk U cup V4 stick) melted butter Sift flour once, measure, add baking powder, soda, salt and su gar and sift into a mixing bowl Beat eggs; add buttermilk and butter. Add lo dry ingredients and stir only until dry ingredients arc moistened. Meantime, heat griddle and grease lightly. Ladle about 3 tablespoons of the batter onto griddle for each cake and cook over moderate heat until bubbles break on surface. Turn lightly and continue to bake until golden brown. Transler to warm plates and serve with butter and syrup honey or preserves. Makes 24 4- lnch cakes. HOT PEACHES Golden canned cling peach halves are delicious served warm s accompaniments to almost any entree. They may be heated gent ly in their own syrup or buttered ard healed tinder the broiler. Serve them plain or with their centers filled with interesting rel ishes to make gay aod flavorful garnishes. To enhance baked ham or corned beef dinners, serve hot cling halves filled with a mixture of apple butter and raisins. Beef itnd lamb meals arc especially ap petizing accompanied by broiled peach halves tilled with chopped chutney or piccalilli. Dress up warm cling garnishes too; serve them with a filling ot buttered. herbed crumbs, or with a sprin ling of chopped nuts. The other two dips come right from the bottle. One is Mustard Sauce, a sweet-sour sauce bor rowed from "down under" in Aus tralia where it is a popular ac companiment lo meats and fish. Try it as a dip for Swiss and Mucnstcr cheese: tiny, hot Vicuna sausages; cauliflower (lowerettes and cucumber sticks. The final suggestion is Heinz Barbecue Sauce, a zippy blend of tomato and spice that goes well with cheese, pepperoni, cubes ol ham or the sausages. GUACHAMOLE 1 medium-sized ripe avocado 1 tablespoon finely chopped pimionto 2 teaspoons Heinz Apple Ci der Vinegar 1 teaspoon Heinz Worcester shire sauce 1 teaspoon grated onion teaspoon salt Peel avocado; put through pota to riccr or sieve. Arid remaining ingredients. Chill. Serve as a dip. Makes 'A to 1 cup. If you have a tiered plate or tray, fill it with an assortment of these party-looking canapes. CURRIED COCONUT BALLS 2 packages (3 ounces) cream cheese, softened 2 tablespoons well-drained Heinz India Relish or Sweet Relish 'A teaspoon curry powder Salt to taste Coconut Blend first 4 ingredients. Drop from teaspoon into coconut. Roll to form balls. Serve well chilled. Makes 30-35 balls. CINNAMON NUT BALLS 2 packages (3 ounces) cream cheese '.i cup minced Heinz Candied Dill Strips or Krink-L-Chips 'A teaspoon ground cinnamon Salt to taste Finely chopped pecans Blend first 4 ingredients. Chill. Drop from teaspoon into pecans. Roll to form balls. Serve well chilled. Makes 30-35 balls. DILL CARAWAY BALLS 2 packages (3 ounces) cream cheese V cup minced Heinz Dill Pickles Vi-'j teaspoon caraway seeds Salt to taste 2 hard-cooked eggs, sieved 3 tablespoons minced parsley Blend first 4 ingredients. Chill. Drop from treaspoon into mixture of eggs and paisley. Roll to form balls. Serve well chilled. Makes 30 33 balls. Note: These may be prepared ahead of time and frozen. Care fully wrap in foil or freezer paper. Thaw at room temperature but serve well chilled. Dill Carawav Balls can be frozen but they must be coated with egg and parsley mixture after thawing. STIFFED CELERY 1 package (3 ounces) cream cheese, softened 3 tablespoons Heinz Hambur ger Relish or Barbecue Rel ish Celery Combine cream cheese and rel ish. Stuff crisp celery with mix ture. Chill. Makes approximately i cup cheese filling. BACON AM) EGG BOATS 6 hard-cooked eggs i cup mayonnaise 1 teaspoon Heinz Mustard 3 slices cooked, crumbled ba con Cut eggs in half lengthwise. Re move yolks: mash until fine. Blend in remaining Ingredients. Refill whites. Makes 12 halves. U" ft At"1' ror you our funvly CARTER'S FINE FOODS 1420 tiplonade St, Klomoth Felll rfl LARGE ' (Genuine D U.S. Government Inspected Graded "GOOD" Round Bone Cuts . . lb. 55c All Lean, No Waste BONELESS BEEF STEW Morrell's Eastern Lean Sliced BACON G,:BEFU9'-3i$139 Country Style Seasoned Just Right PORK SAUSAGE Lean - Thick Sliced pi Fresh Side PORK ,5-8 GENUINE Tillamook GENUINC rajgWU MEDIUM lb. 4 COFFEE S. 98' FLOUR . $1" SYRUP "HT 29' Margarine 6i$r RIO LINDA - 48-01. Jar Dill Pickles SPRECKELS SUGAR 10-11). (P)c 69l I py I ' 1 It I ! I II IPpjMfaCA &. 9"uine diamond and it's yours I ifflSr tc3?r N b SKmTnimWfrfir'' Th'e " 9cnuin diamonds ' JEZTSiV V sS.fs ,IT rr-N. ' XXViyif W MWASSS K.." mined wirh imitation gemi. Toke SV?' v erftSr" V. jf&SiS. Mi nak' o'ldcction'Vn'y "J "I.SZZJ I 1 "... .: "n o day per cuttom.r, pleote. - - &7L S JfLZ0 'Xl l V. We oik that you ok. your ..lee. aMHHiKaaaaja j ffjrf slS In iwk 'Vr'" 'eweler fo' Crater Lake JF$Wtr . . M liyo) D0N T HAVE T make DC Apr mffiflYJ KtachedELY 'i'rs lots1" AT" SHASTA 1 TDll Orange Drink 0-C I l inn' 1 A, 11 f tfMw tiui.. Mm Luncheon Meat Reg. Multiple You Ssv '(iS rap UrTHii COFFEE t 55c OREGON FOOD AflAYOMMAISE - 49 OREGON FOOD SALAD PRESSiiMS t 39c ALBERS FLAPJACK FLOUR s 29' CHALLENGE INSTANT DRY MILK r 19 GOLDEN VALLEY APPLE CIDER 69' MARKET STRAWBERRY PRESERVES 39( Del Monte No. 303 .... Reg. .27 Multiple You Save 41.00 51.00 Fruit Cocktail Argo Figs &.itn 22 Grapefruit W 25 51.00 Mandarin Oranges fli? .29 41.00 Peaches MM-fitii 33 41.00 Peaches Dcli"s 25 51.00 Pears NDo3,'s,i."d 29 41.00 If you're not shopping here, you're spending too much! I Sliced Pineapple 39 31.00 .17 Pineapple &JJ9 41.00 M Pineapple JuicelM"" 37 31.00 .11 Pineapple Juice l&Del .33 41.00 .32 P-Apple G-Frt. Drink ..on: .35 31.00 .05 Asparagus W'n';0" 25 51.00 .25 Asoaraaus Dz'M.T....fl 41.00 .U Green Beans DNeo.Mr : c", .22 51.00 .10 Green Beans ft:" .25 51 nn 25 Green Beans wirr .. .19 61 00 .14 W Green Beans Ro!cV,.E&.D1o1",:...l5 81 00 .20 no Diced Beets nI bG;De! . .13 91.00 .17 lOCorn KHrjfri .20 61 00 .20 '25 Corn H.h.lloK3'"l:Dc'M.",. 21 51.00 .05 '16 .Peas 22 51.00 .10 .32 (Seasoned Peas KSJsr .21 51.00 .05 .25 Pumpkin .21 61.00 .24 .16 Pumpkin .12131.00 .54 (Hi c ttss? Reg. Multiple You Save sr. .19 61.00 .14 Del Monte No, Sauerkraut Spinach "Ml?.. - .16 71.00 .12 Spinach 25 51.00 .25 SomatoesM.5!!:!!"! 25 51.00 .25 Stewed Tomatoes 5:'." .25 51.00 .25 Tomato Juice 'zrJrl?, .29 41.00 .16 Catsup Dri. 21 61.00.26 raf.m.6l8 oo .inn iz Pumup 20-oz ,,j t.,uu ,iu TAmnU C.. Del Monte mil inf. Ort luiimiu jautc -.iu li i.uu .lm Tomato Sauce Nor. .17 71.00 .19 Chunk Tuna SM"" 33 41.00 .32 Drink 51.00 .25 Applesauce "nir.. 15 81.00 .20 Apples "'."''" 25 51.00 .25 Tomatoes ...23 51.00 .15 Dog Food r," 10 131.00 .30 n za in n i nn in Boysenberries srs. .29 41.00 .16 Yes, Folks, they're "Digginng for Diamonds" at all Oregon . Food Stores, start ing January 28th. Shown here at the Willard Hotel, launching the shower of FREE Diamonds . . . from left to right arc: Erven Savio, Mgr. of Oregon Food's 4480 So. 6th Street store; City Patrolman Carl Jennings; Miss Jane Taber, "Miss Diamond Hunt of 1960"; and Bob Beach, owner of Beachs Jewelers, who says: "Yes, the Diamonds went in"! In the background, looking on, is Marvin Brown, Manager of the Willard Hotel. ATTENTION ALL JEWELERS The Oregon. Food Stores kindly request that you notify them as you determine winning stones - So the winners may be announced! KLAMATH U.S. No. 1 POTATOES s JL J Snoboy Fancy CELERY HEART Fancy Red Washington Delicious APPLES 2:29 at y ivr MfreTw rttrM StiOBOY INDIAN RIVIR GRAPEFRUIT LARGE SIZE PRICES EFFECTIVE THROUGH SUNDAY NIGHT BANGO POPCORN 2-lb. Bag 29c MINUTE MAID ORANGE k JUICE Minute Maid ORANGE JUICE CRATER LAKE If You're Not Shopping Here You're Spending Too Much! P f5lc JllUJLbLLRllJJ U (UULLUJLbcLA tJi ir"m ti Hi i 1 1 ual' 1 KRii-.p rrpFf-.iur -rUBr-illrlU CllkinAV UlrtUT I IMPERIAL MELLORINE CRATER FREEZE UNIFORM PACKAGING is being accomplished by Snoboy. Shown is a six-count pack of -Snoboy Indian River Grape, fruit (picked for flavor). There is an eight-pound loose pack and the cartons, containing approximately 40 pounds of grapefruit, carry the same little Snoboy figure and blue trim. Snoboy also displays fruit in bulk. SNOBOY SPECIAL Everybody wins when buying tains a nationally known Pfluejfr Snoboy Florida Indian River Grapefruit. First, of course, there is the quality the consumer receives. The fruit is grown in the Indian River country where unique com binations of soil, soft ocean breezes ind sunshine nurture the grape fruit's natural fruit sugar and acid and bring forth the flavor bal ance into perfect harmony. This flavor balance produces grape fruit that is tangy yet sweet. Snoboy picks the cream of the crop and the label means what it says: "Picked for flavor." The fruit is carefully washed, graded by hand, sized and then hand packed For the current promotion, Pad fic Fruit and Produce Company has brought 3.000 cartons (three full carloadsl of Snoboy Grapefruit into the Klamath area. Special mechanically refrigerated cars maintain even tejnperature lo as sure delivery ol perfect rut. Each package contains a coupon which offers four grapefruit spoons, with special serrated tips for one dollar, The retail grocer comes in for his share of this special, too. Each grocer who puts up a spe cial display will receive a Snoboy citrus knife with his own name on it. Each retailer submitting a dis play picture of five or more car- Ions of Snoboy Indian River Grape fruit qualifies. Top prize is an all expenses paid trip for two to Florida. There will be 35 Florida fish-at- home kits awarded. Each kit con- pinning reel and rod, 200 yards of ne, lures, swivels, leaders and nkcrs even a liar's fish measur er. And with each kit comes a genuine live fish for a real, honest- goodness fishing battle . . . in the bathtub. OLD FAVORITE Here's a short cut dinner for a busy day. While hamburgers are broiling, heat canned blue lake green beans, drained and sprinkled with seasoned salt, in the lower part of the broiler pan, so they're llavored with drippings from the meat. Quick cooking rice and avo cado halves filled with French dressing complete the main course quickly. For dessert, put a bakery pie into the oven to heat as you sit down to eat. Broccoli Salad. Cooked green vegetables lend themselves to wintertime sal ads. The good cook varies the in gredients to suit the family taste. plus what happens to be in the house. Bermuda onion rings, com bined with cooked, drained spin ach and hard-cooked eggs, served over crisp greens might be one combination. Here's the Heinz' kitchen's rec ipe for Broccoli Salad. , 1 package (10 ounces) frozea broccoli spears- .... 1 can (2 ounces) flat ancftevy . . fillets' ! 1 pimientc, cut into. strips- ' 2 tablespoons Heinz Vinegar 1-3 cup salad oil. . ' , . .. ; Vi teaspoon paprika , ' teaspoon salt 2 teaspoon minced parsley , 1 teaspoon minced onion ' teaspoon celery seed Cook broccoli according to dt- cctions on package;, drain; chill. On individual lettuce-lined salad plates arrange broccoli. Arrange t anchovies and plmiento over broc coli. For dressing, combine vine gar and remaining ingredients. ' Shake well. Serve over salad. Makes four to six servings. GREEN VELVET SOUP Combine one 10' bounce can each of mushroom, asparagus and chicken soups. Add 1 can of water and 2 cans of milk. Heat over medium heat to the bailing point, stirring constantly to make smooth mixture. Reduce heat to simmer and cover and cook for 20 minutes. Add Vi' cup sherry, stir, and serve at once with a garnish of grated orange rind and toasted, slivered almonds. Walla Walla Com iDsiantjy perks u one-dish meals HOT ',; vegetate soW 6sh crodU'tt COM, ear- Put your vegetable right fate your main dish m Mi2, Walla Walla corn sdds color and flavor to meals. Rre Blue Mountains goodncee in each bit!