PAGE 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
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