HERALD AND NEWS. Klamath Falls. Ore Thursday, .lannarv 2R. IHfiO
Our Way Of Saying "THANKS For
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Your Patronaae"... With A
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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.
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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
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Orange Drink 0-C I
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Reg. Multiple You Ssv '(iS
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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!
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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
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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
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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
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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
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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!
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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!