Herald and news. (Klamath Falls, Or.) 1942-current, October 13, 1960, Image 15

Historic Oregon Newspapers

Herald and news., October 13, 1960, Page 15, Image 15

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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 13, 1960)

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Newspaper Page TextPAGE 1 C HERALD AND NEWS, Klamath Falls, Ore. Thursday, October 13, 1960 DOUBLE DECKER PORK CHOPS ESCALLOPED CABBAGE Cabbage, as bright and green V 1 quart soft '.i-inch bread cubes l'i cups chopped tart apples 'i cup chopped cranberries 1-3 cup sugar 1 teaspoon salt t teaspoon crumbled sage 8 pork chops, Vs-inch thick (about Hi pounds) Combine soft bread cubes, ap ples, cranberries, sugar, salt and sage. Arrange 4 pork chops in an (8-inch) square baking dish. Cover chops with stuffing and ar as it arrived from the garden or im.aprf "cabbace Datch." stars range remaining pork chops on top. Bake in a moderate oven 1350 degrees F.) for 1 hour. Invert onto serving platter. Yield: 4 servings. in escalloped cabbage. In a cas serole, alternate 3 layers of shred Ided cabbage (cooked for only 7 minnips) with 3 layers of soft, Mb. Can 69c 2-lb. Can $1.37 TWIN GIRLS GROCERY 601 E. Main enriched bread crumbs and crisp Ibacon bils, tossed together, over the top, pour a medium white sauce made with bacon drip pings. Bake at 400 degrees for 15 minutes. Opatija, Yugoslavia, has been a favorite seaside resort of the Greeks, Romans and Venetians for more than 2.500 years. W6A. :t 1 ' 'K;HM' Iff i?K M -"llr VtfJ IF YOU'RE IN THE MOOD to cook with apples, and this is the season for it, you will want to try this Wheat Germ Austrian Appls Cake, a deliciously tart and old-world favorite. It can be served at breakfast, lunch or for din ner. Choose Jonathan apples, now coming on the market In all their crisp beauty from Washington orchards. (See Story on Page I -C) DOUBLE DECKER PORK CHOPS and fruit stuffing is a dinner favorite for any man. Hearty and matched to a man's taste, this oven dish features two-high pork chops, between 'em a stuffing of apples, cranberries and enriched bread cubes. Try it for dadl UNFLAVORED GELATINE BASE FOR SALADS feu- .IS .! BREAKFAST MUFFINS ROYAL TREAT The most pleasant way to beginstand about S minutes before ra the day is with a tempting and unhurried breakfast to build a better family. That element of time is probably as important as the food served. For who can en joy food bolted in between xious glances at the clock? When you do allow plenty of time for the morning meal, it can be a joy. One simple but nour ishing breakfast Includes oven toasted rice cereal wilh fresh, frozen or cani;ed fruit and milk. For added interest, bake Honey Currant Upside-Down Muffins. Prepare the muffins ahead and reheat In the morning. If you prefer freshly baked muffins, try this shortcut Measure out your dry ingredients the night before, then cover and use them in the morning. HONEY CURRANT UPSIDE-DOWN MUFFINS 2 cups whole bran cereal 'it cup honey Hi cups milk 1 egg, slightly beaten 1 cup sifted flour 1 teaspoon baking soda M teaspoon salt cup currants Combine bran, '.4 cup of the honey and milk; let stand until most of moisture is taken up. Stir in egg. Sift together flour, soda and salt. Add to first mix ture, stirring only until com bined. Put 1 teaspoon of remain ing honey into bottom of each greased muffin cup; sprinkle with about 1 teaspoon currants. Fill about 2-3 full with batter. Bake in moderately hot oven (400 de grees) about 25 minutes. Let Sparky says: Clean Homes Seldom Burn I 'fj Oont tnc hrt a plact to startt moving from pans. Serve immed iately, currant-side up. Blender and designer, unfa vored gelatine makes salads beau liful of presentation. For a cool and new relish-type salad, diced tomatoes are combined with green pepper, onion and celery. The crisp blend of salad ingredients is then chilled until firm in a base of bouillon and unflavored gcla line. The jellied tomato relish can be made hours ahead of use and brought cool and fresh-of-fla vor from the refrigerator at meal time. If desired, garnish with cot tage cheese. Besides its beauty touch, unfla vored gelatine is an important protein food in its own right. The envelope amount of unflavored gelatine will gel two cups of liquid and up to two cups of the diced vegetables, enough for four to six servings. This all-protein gelatine is also low in calories, only 28 calories for the envelope amount. MOLDED TOMATO RELISH 1 envelope- unflavored gelatine 1 tablespoon sugar Vi teaspoon salt 1V4 cups waler, divided 1 bouillon cube 3 tablespoons lemon juice V tcapoon Tabasco 1 cup peeled and chopped tomato Vt cup chopped green pepper Vt cup chopped celery 2 tablespoons minced onion Mix together gelatine, sugar and salt in saucepan. Stir in 'A cup of the water; add bouillon cube. Place over low heat, stir ring constantly, until gelatine and bouillon cube are dissolved. Re move from heat; stir in remain ing cup water, lemon juice and Tabasco. Chill until the con sistency of unbeaten egg white. Fold in vegetables. Spoon into six individual molds. Chill until firm. Unmold on crisp lettuce. If desired, garnish wilh cottage cheese. Yield: six servings. EVERGREENS Now is a good time to plant. Select from the Widest Assortment in the Klamath Basin. Open Sundays 11 a.m. to 6 p.m. LANDSCAPE NURSERY 200 So. 6th Phone TU 2-5553 "V -MB. BAKER'S WALNUT-WINE SQUARES Walnuts and wine make a new dessert from a long-time favorite fig bars. Crumble fig bars to make 1 quart. Add 'A cup chopped walnuts and Vt cup muscatel wine. Fold in 1 cup heavy cream, whipped. Pour into a square pan chill for several hours. Cut into squares for serving. STUFFED LEG OF LAMB There comes a time in all fam ilies when only a good roast will satisfy. One of the best of roasts is boneless stuffed leg of lamb. The stuffing will be particularly pleasing when canned, crushed pineapple and a small amount of crushed mint are added to your favorite stuffing made with en riched bread. M3SL XtPPt BEWARE OF IMITATIONS LOOK FOR THS HAPPY LITTLE DOG TOPS IN QUALITY! LOW IN PRICE Why Oregon's first lady, Mrs. Mark 0. Hatfield, buys only fryers with this LABEL i this FRYER grown in OREGON o .' Y S...t..t. J It V 4 4. v M ,1 V X .' 4m fi ? ;1 OREGON-GROWN FRYERS "'' So sayi Antoinette Hatfield, wife of Oregon Governor Mark 0. Hatfield. "I insist on Oregon-Grown fryers because, (1) I'm supporting an Oregon industry, and (2) they are fresher." The frenher the fryer ...the finer the flavor t hat's why Oregon-Grown fryers carry the "Grown in Oregon" label . . . to assure you that you're buying the freshest chicken in the market. Next time you buy fryers, look first for the "GROWN IN OREGON" label on the package. Tlump, meaty, farm-fresh fryers that are tender-grown in Oregon's mild-green climate . . . chilled within minutes after leaving the farm , . . rushed to U.S.D.A and State-inspected processing plants . . . and on to your grocer in refrigerated carriers ready for you to cook and serve at their full flavored best. Oregon-Grown fryers are so fresh they need no added preservatives. Courtesy of THE OREGON FRYER COMMISSION I oiuoon I 9row ORIOON HONEY OVEN-BAKED CHICKEN 1 2-o-2-lb. Ofoon Fry, V ewp horny Quorttrtd V cup pftoortd muitanJ Vt fvaipoon Mlt 1 fablipoen frtth hmt u!c 3 tbtp. burtw or morgarin tootpoon tart FnhMt ovmi to 350 iffrrM. Melt butter in nhallow taking pan. Arrange chicken tn pan, tkm id down. Spnnkle with Ji teaspoon aalt. Comhine honey, miwurd, lim juice and 1 teaspoon salt. Brush chicken with this mut ure. Bake 30 minutes brushing occasionally with the honey mixture. Turn chicken, hake 20 to 25 min ute longer continuing to brush chicken occasionally with honey mixture. Before serving dnxile chicken with any remaining honey mixture. A REPEAT OF A SELL-OUT LAST WEEK! FLAV-R-PAC CORN or FRENCH FRIES .'T100 (o) pkgs '"uurtewtt I FLAV-R-PAC BROCCOLI or Brussel Sprouts PKGS. FLAV-R-PAC ORANGE JUICE Tins HBAT M SEl Super Market By FLAV-R-PAC 7 10-oz. pkgs. 00 Super Market Strawberries E,o.(Q(ac Willison's" Buttered Beef Steaks Pkg. of 4 - 3-oz. Steaks MIX OR MATCH 'EM STOCK UP & SAVE! Reg- Multiple SAVE Green Beans 03 B.! .15 81.00 .20 Spinach n0pU .23 51.00 .15 Mashed Potatoes .13 91.00 .17 Chili Con Cerne fir.rtin .29 41.00 .16 Pineapple Juice JM. :..31 41.00 .24 Tuna Sr? , .29 51.00 .45 Grated Tuna n'L .23 61.00 .38 Peanuts ZT'L .39 31.00 .17 Ripe Olives .29 51.00 .45 Clam Chowder St". B .29 41.00 .16 Fruit Cocktail dnc;M3o? .27 51.00 .35 Mandarin Oranges n.,0.Mon ..29 41.00 .16 Peaches Kl'ToaV-..... .25 51.00 .25 Prune Juice L?n" .49 2 .79 .18 Sliced Pineapple n0"!-. .; .39 31.00 .17 Pineapple JiTiu'.Z .23 51.00 .15 Spinach i? .16 71.00 .12 Tomatoes ONo.M303Vs,lidPKk .25 51.00 .25 Stewed Tomatoes .25 51.00 5 Tomato Sauce EST. .10121.00 .20 Catsup Mio.r.byDc.,Mon.,.: ......27 51.00 .35 Applesauce iTVoT: 17 71.00 .19 Apricots .rbr!o3Ho,v" .19 61.00 .14 Crushed Pineapple Si .29 41.00 .16 Peaches FNTlVo3V"low..cliB9 .19 71.00 .33 Corned Beef Hash Sr', .39 31.00 .17 Grapefruit Juice .CTi':.!.... 35 41.00 .40 Tomatoes"' .25 51.00 .25 Dog FoodNMr? .10151.00 .50 Dog Food Zr! T,, .10111.00 .10 If You're Not Shopping Here You're Spending Too Much! I 1 PRICES EFFECTIVE THROUGH SUNDAY NIGHT OS O :6)