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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 21, 1960)
fAGE 2 B HERALD AND NEWS, Klamath Falls, Ore. Monday, Nov. 21, 1960 IIERALD AND NEWS, Klamath Falls. Ore. Monday, Nov. 21. 13(50 PAGE 3 B 1 I 1 1 'K Tt i t t 4 , , 'Hi -H BITS OF PIMIENTO and green pepper give a festive look to thii cheddar cheese salad. Use cucumber curls and wedges of bright red tomatoes about base and fill center with crisp leaf vegetables. Molded Cheese Holiday Salad ' Sumptuous holiday meals usual ly mean overeating. If you are like many homemakers a light yet nourishing luncheon or supper entree will be a welcome sugges tion. Molded Cheddar Cheese Salad with Vegetables Is just such an entree and with the green pepper and red pimicnto it is a very festive looking dish, too. Nutriti ous is the word for this molded salad since it contains two dairy foods, milk and cheese, that are two important high quality pro tein foods with added vitamins THANKSGIVING USA Let's make It a Thanksgiving USA dinner. Into our traditional harvest menu, we can use a date paean pie with a Southern ac cent, ovster stuffing with a sea coast flavor, and a garnish of spiced oranges from Southern Cal ifornia or Arizona, black bean soup with lemon, Louisiana baked sweet taters, white onions, lima beans, corn slicks and rolls, but ter or margarine, celery, olives, carrot sticks, radish roses, nuts and cider. Good eating all the way. OYSTER STUFFING Enough for 14 to 16-pound turkey One pint oysters, drained and chopped: 1 cup chopped on-i ion, 1 cup (2 sticks) margarine, 1 tablespoon salt, A teaspoon pep per, 1 teaspoon poultry season ing, 114 cups oyster liquor and hot water, 3'A quarts (14 cups) small bread cubes (firmly p: iked), 'A cup chopped parsley. Saute onion in margarine until soit. Combine seasonings with broad cubes. Add margarine with onion. Add chopped oysters and parsley. Add oyster liquor and stir lightly. Stuff bird lightly; do. not pack. SPICED BAKED ORANGES Three whole, medium oranges; S6 whole cloves, Vt cup water, I These Cookies i- Good Keepers Spicy, flavorful mincemeat gives zest to these easy-to-make cookies. The recipe makes lots but they are good keepers. The ingredients sugar, cereal, mince meat and nuts make these cook les particularly nutritious quick- energy snacks. Mincemeat drops are good trav elers, too wonderful for the lunchbox or for sending to the college student or serviceman. MINCEMEAT DROPS 1 cup beet sugar M cup shortening 1 tablespoon dark molasses 1 egg 1 cup sifted all-purpose flour Vi teaspoon baking powder 1 teaspoon salt 1" teaspoons cinnamon 1i cup prepared mincemeat 2 teaspoons vanilla 1 cup rolled oats 1 cup chopped walnuts Cream beet sugar and shorten ing together. Beat In molasses and egg. Sift dry Ingredients to gether, stir into creamed mixture alternately with mincemeat. Add remaining ingredients. Drop by toaspoonsful onto well greased cookie sheets. Bake in 350 degree oven for 10 to 12 minutes. Yields about 6 dozen. cup sugar, Vn teaspoon salt, Vi cup light corn syrup, 1 teaspoon grated lemon peel. Remove very thin layer of out side yellow peel from orange with grater, Drop whole oranges care fully into boiling water. Cover, boil gently 'k hour or until or anges are tender. Remove from water; drain. Cut oranges in half and stick cloves into round sur face. Place orange halves close together, cut side down, in shal low pan. Combine remaining In gredients in saucepan; stir over low heat until sugar is dissolved. Pour hot syrup over oranges. Cover pan. Bake in medium oven (350 degrees) about 45 minutes or until well-glazed. Baste oranges occasionally with syrup mixture. Serve hot or cold; cut side up. DATE PECAN PIE Two tablespoons butler or mar garine, melted; 4 cup light cream, 2 tablespoons flour, 54 cup sugar, 1 teaspoon salt, 1 c u p dark corn syrup, 2 eggs, Vi cup pecan halves, 1 cup finely chopped dales, 1 teaspoon vanil la, 1 unbaked 0-inch pastry shell. ' Melt butter or margarine; cool, stir into cream, tct aside. Mix flour, sugar and salt together in bowl. Add corn syrup and blend well. Beat eggs in with a fork, one at a time. Stir in cream mix ture, then nuts, dates and vanilla. Pour Into unbaked pastry shell. Bake in hot oven (400 degrees) 15 minutes; reduce heat to mod erate (350 degrees) and bake 30 to 35 minutes longer, or until filling Is firm except for center which should be slightly less set. HOLIDAY FARE Now that the holidays are al most upon us correct serving tern p ratures for the best enjoyment ol vines are more important than eve- Experts on the subject like tin 'Intners of California fine win suggest serving white wines we'' chilled, two to (our hours In the refrigerator. More and more these days, red wines are being served slightly cool. The same is true lor dessert wines like port tokay or muscatel. "Room tem peratures" nowadays frequently arc too warm a temperature for serving wine. Much care and skill goes into producing fine wines. A little thought on proper serving makes for a greater enjoyment of them. Wines then make every meal holiday fare. Newspaper SPOT ADS are inexpensive and minerals. Tastewise the cheese adds a tangy flavor along with the other Ingredients. For a suggested menu serve Molded Cheddar Cheese Salad with Vegetables, tomatoes and cu cumbers, herb-buttered bread, warm apple cobbler wilh cream and hot spiced chocolate milk. MOLDED CHEDDAR CHEESE SALAD 2 teaspoons salt 1 teaspoon dry mustard 2 tablespoons sugar Dash of pepper sauce ' 1 envelope (1 tablespoon) un flavored gelatin 2 eggs, slightly beaten 1 cups milk 1 cup shredded sharp Ameri can cheese OA pound) Vi cup vinegar y cup pepper relish, well drained 1 cup chopped celery Vi cup chopped pimienlo Mix salt, mustard, sugar, pep per sauce, gelatin, eggs and milk in top of a double boiler. Cook and stir over simmering water un til the mixture coats a metal spoon. (Do not have water touch ing top part of boiler.) Remove from heat at once and add cheese; stir until melted. Stir In vinegar. Chill until mixture is consistency of unbeaten egg white, then fold in pepper relish, celery and pi micnto. Pour into eight Individu al molds or a l'i quart mold and chill until firm. Unmold and gar nish with vegetables and salad greens. Serve with French dress ing or lemon mayonnaise. Makes eight servings. Wonderful Safeway 1 ",;f nv. s - We Will Be Closed All Day Thanksgiving Day Thursday, Nov. 24th We know how a homemaker takes pride in serving a sumptuous Thanksgiving feast for her family! She puts a lot of time, thought, and loving care into this ... the biggest holiday meal of the year. We take the same kind of pride in bringing Safeway shoppers the very best in fine foods for this occasion. Much time, thought and special attention has gone into choosing the wide variety of good things we feature for you this week! v HOT HORS D'OEUVRES Serve tasty, hot hors d'oeuvres at your next party to keep the conversation flowing. Heat large pitted ripe olives in a little olive oil or butler and roll in grated Parmesan cheese. Keep them warm in chafing dish; serve on picks. Have - -" Dinner LIVE-FRESH DRESSED-FROZEN Mongolian Pheasants Grown and processed at GREEN ACRES PHEASANT FARM Klamath Falls Phone TU 2-5741 Cranberry Sauce Mincemeat Mince Pie Lucerne Egg Nog Lge. " AA" Eggs Libby Pumpkin Del AAonte Corn OCEAN SPRAY whole or jellied styles BORDEN'S. What's Thanksgiving dinner without a sreaming-hot mince pie. Fine quality. Thrifty price OR PUMPKIN PIE. Famous BEL-AIR premium quality frozen pies. Ready to bake. 24-oz. Reg. 49c. Rich, non-alcoholic. Finest quality money can buy. CREAM O' THE CROP. Ranch - fresh, candled and graded by hand to make sure each egg is perfect. Fancy quality. A must for festive Thanksgiving menus. Finest cream style golden bantam. 3300 SLQc cans QJ 49" 39' 59' $125 28-oz. jar 8-in. pies Full Qr. Canned Yams yc Candied Yams Bel oir "prem,um';4ePnIt9. 29c Sweet Potatoes Town Hou" h,ovy23sr 29c Town Houss out or illeed r 303 $ 1 00 7 eom I Green Beans C-.n... D Town House sweet 'n tender I 303 $ 1 00 i amy rcas w am Pineapple Lo,oniili"d;heovy,yrupN.. i n 35c Cling Peaches Hou" holves er 3 $ 1 00 Paarhoc Town House, freestones) rCQtnES holves or slices 3 2'j $ 1 00 cam I Fruit Cocktail Town Housa ,oncy quolity 4 L" 1 2 More Holiday Favorites! Pitted Olives Town HouM r"" i ... 39c 5Vi $ cans 00 Ripe Olives Town House standard size A N- 1 $ 1 00 Stuffed Olives Empress Handy reu:. Frozen Peas BEL-AIR "Premium quality." All the flavor and goodness of freshly picked tender all green peas. 303 16-oz. pkgs. 21 29 Cucumber Chips Large Shrimp Med. Shrimp Cocktail Sauce s,oke'y', finest Zippy fancy dill slices 16-ox. or Sea Trader foncy quolity 4'i-oi. ean Sea Trader fancy quality 4'i-ei. can 12-e. battle Tomato Juice T6wn House Fu" ,lov46r.o.. B 1 39c 25c 49c 49c 29c 29c 1 d roO0 ,00 nl 1 o Z C' - Orders gladly filled for Banquets Luncheons Parties Restaurant and Commercial ORDERS LUCERNE Premium quality sweet cream GRADE "AA" BUTTER Naturolly, you'll want th finest spread money can buy for your holiday dinner. Here it is: De- 1-lD. licious creamy fresh Lucerne but- print1 ter. 59' Lucerne 36 1E Pint 03C Whipping Cream Half & Half Lucerne,2Cream nrt 29c Gold Bond Stamps mean MORE gifts, BETTER gifts for LESS total stamps Save them regularly for EXTRA Safeway savings Fancy Golden Gold Rush variety. Ex cellent mellow flavor. Ik U Ocean Spray Cranberries n, 9 Crisp Pascal Celery B SL !()' Avocados sr - . 29' No. 1 Potatoes KlaZL!:7Lany 1 0 b'obs 79c Juice Oranges w' iu,cy ,hin ,k nned lb. 15c Red Delicious Ex,r0 ,ancy Nor,hw,s 0Dpl" ,b. 19c Emperor Grapes For dC3iC" 0,ld snockl lb. 15c mm mm Cauliflower "ompac, snwv wf,,,e 'o Boiler Onions M ld "avor; for cr,omi,9j.b. b09 29c Celery Hearts Ex,ro cn6er: frcsh' erisp k 29c Fresh Nuts f''ber,s' winu,s' Br0jii$, Aimords Remember these itemi for your Holiday meoli Cucumber i, Green Peppers, Sweet Potatoes, Frcsh Dotes, Brussel Sprouts, Lettuce, Radishes, Green Onions, Vine-ripened Tomatoes, and Fresh Mushrooms. Prices in this advertisement ore effective through Wednesday, November 23, at Sofeway in Klam ath Falls. We reserve the right to limit. ; kw ...for the best l nauKsg tvtng even f Foods forFeasting Care In Cooking Preserves Flavor U.S. GRADE "A" YOUNG, 1960 CROP Plump, broad-breasted, oven-ready birds. Flash-frozen to protect and preserve delicate flavor and superb quality. Every turkey guaranteed to please you 100. 8-16 lbs. Perfect for the smoll fomily Beltsville Roaster Turkeys Manor House - flosh-froien, oven ready 17 lbs. & over Stuffing, Dressing Spices Stuffing Bread Mrt WriaM ' unseosoned l9.. m Stuffing Mix Mrs ClJbbisons Diced' s7Tl. Pk9. Poultry Seasoning Crown Colony finest . Crown Colony Rubbed Sage .,..,. Chopped Walnut Meats Tiflord brand Apple Pie Spice Westag Vanilla lmi,ation flovorin9 6-oi, pkg. Crown Colony tnhances flavor 1 li-ox. tix 16-ox. btr. 31c 29c 19c 19c 59c 35c 39c F RIB ROAST 5)c "USDA CHOICE" beef . . . scien tifically aged for peak tenderness, flavor and good eating . . . care fully trimmed of all excess fat, bone and waste. Here's a terrific value on the "King of Oven Roasts" $439 5-lb. tin f J U.- Morrell's Pride. Fully Lannea nams cooked, boneless Pacific Oysters Ground Beef F esh daily; if doesn ' cook aw ib. 49c Fresh pack; medium size CQ 12-01. jar 0C HAMS Fully smoked, skinned, short shanked, grand eating. A festive favorite. BONELESS PORTION No waste, easy to carve TfO roast. 2 to 2V2 lbs. Ib. 7C Butt End Piece .b. 59c Ham Cntr. Slices b. 98c Wh. or Shnk. Half 59c Select These Items For A Hearty Breakfast Special "K", lOVi-oz.; Post Tens, or Carnation Instant. Mix 'em - match 'em. Orange Juice Cereals Instant Coffee Raspberry Twist BEL-AIR "Premium" frozen concentrate Safeway 100 pure coffee. Why poy more Curtsy Oven-fresh pastry feature. 4 isgy 2-89' 89 35' Safeway Meats . . . Guaranteed to please Beef Rib Steaks closely trimmed Ib. 98c L. I. Ducklings f ,V;"Vven ,b. 55c Diiia Dai-L CnrtriA Delicately seasoned Frozen Veal Steaks Manor House 6 ib. 3-oi. 4?c $ 1 00 I 6-oi. jar Cuiiflr RsrAn "Premium" sliced sweet ft. Jnlll) DdlUll smoke flavor l ib. pkg. 0C Oven-ready Geese. 6 to 10 pounds and Fresh Dressed Turkeys available on special orders. Almaden Wines Bur9undy' Sou,erne Paradise Wines Sweet voie,l" Cal-Ore Wines wt vor,e,es Yino Paisano Ga,, wini Famiglia Cribari RedW,n' CJ- Di Croomont. conned 1ft 12-01. $1 jOOla "OP Fv lavBrS IU com I Fifth Half Gal. Half Gal. Half Gal, $ 19 $ J 39 $ J 39 S 1 39 Half S 1 39 Gal. 1 Alka-Seltzer Speedy Relief Lge. Pkg . 54c NEW Skylark BROWN & SERVE ROLLS Enjoy the delieiout aiiorfmenr of "premium qualify" dinner rolls from tafeway't modern Portland Bakery. Eoiy to prepare. Skylark Twin Rolls White Twin Rolls Ush" Multi-Grain Rolls Heo' n "rve Mixed Rolls Wh le orid i-vom pkg. of 12 35c pkg. of 12 35c pkg. of 12 35c pkg. of 12 35c NEW Skylark Premium Quality WHOLE WHEAT or WHITE New richer recipe! Softer, better tostmg It's the great est' Try it today. 22V'j-oi. loaf 33c Mrs. Wright's Bread While Or wheat lge. 31c Here is a recipe for smothered pheasant that is equally pood for grouse or quail, and is bound to please the mightiest o( hunters. Clean the pheasant grouse or quail and cut in serving pieces. Roll in seasoned lour and place in a Dutch oven Brown the meal slowly on both sides in 'j cup o( hot fat, turning once. Top with two cups of sliced onions. Next, pour over one cup of water, milk, or light cream. Cover tightly and cook on top of the range over low heat or bake in a slow oven i325 degrees until tender, or about one hour. Serve with gravy made from the drippings. Partridge and woodcock may also be prepared this way or in sour cream. Roast wild duck, goose, or tur key is perfect in the mam course slot when stuffed with quartered onions and apples. Truss the bird if large and place breast up on a rack in a shallow roasting pan. Brush with salad oil, melted but ter or margarine, or lay bacon slices over the breast. If the bird is of uncertain age, you may want to pour about one cup of boiling water in the pan. Roast in a slow to moderate oven 1.125 degrees to 350 degrees I for 15 to 20 minutes per pound or until the bird is tender. Baste fre quently, and discard the stuffing before serving. If the duck or goose has had a fish diet or the bird is not so young, stuff with pared carrot or quartered potato and precook in simmering water for 10 minutes. Then remove the stuffing, and stuff with the apple-onion mixture before regular roasting, says the book. If you're among those who pre fer the real gamy flavor, roast tender young ducks whole or split in half and place in a very hot oven (450 degrees just long enough to acquire a crispy brown !crust, about 20 minutes. Here is an ideal and delicious stuffing to go with pheasant, duck, goose, or any of the small, er game birds. Toss together four cups of dry bread cubes, one cup of chopped celery, '2 cup of chopped onion, l'i teaspoons of poultry seasoning or sage, l'i teaspoons of salt, and '4 teaspoon of pepper. Add 1-3 cup of melted butter or margarine, then just enough hot water to moisten, and mix lightly. This mixture is also good with pork shoulder, says the meat cook book. To top off this hunting season main course, add baked or whipped potatoes, the vegetable of your choice snap green beans or limas a dish of cranberry rel ish or sauce, and a mellow pump kin or tangy apple-pie. Cranberry Sauce On Holiday Menu A dish of cranberry sauce will enhance a menu anv time during the year. But, holiday time is v hen these red, red berries are a special treat. Cranberries make holidays brighter days. And. bright they'll be with the record crop in this holiday season. Canned whole or jellied cranberry sauce is wonder- lully convenient to use. While lur key and all the trimmings are under way in your kitchen, canned cranberries are ready to chill and serve, or use in your favorite rec ipe. For a tasty change, serve Froz en Cranberry Sauce Relish as your holiday main dish accompa niment. This fluffy, citrus fla vored relish is a winner teamed with meat, fish or poultry. FROZKN CRANBERRY SALTK RF.MSH 1 can (1 pound) whole cran berry sauce 1 tablespoon grated orange rind Juice of one orange 1 teaspoon grated lemon rind 2 tablespoons lemon juice 1 cup water 1 egg white Combine all of the ingredients except the egg white. Turn into SO.MKTH1NG NEW Bright, colorful table settings are a must for all holiday entertaining. A do-it-yourself table cloth of jersey makes an unusual and at tractive basis for a buffet table Choose bright red or vibrant green jersey in keeping with the holiday theme. Be sure measure ments provide for an adequate amount of fabric for overhang. Decorative trimming can be any number of appliques in con trasting colors, such as candy canes, wreaths or poinseltias. a freezing tray. Freeze to the mushy stage; remove to a bowl and beat with a rotary beater. Fold in stiffly beaten egg white; servings return to the relrigerator and freeze until firm. Serve with meat, fish or poultry. Ten to 13 SPEKPANNEKOEKEN (Bacon Pancakes) 2 cups flour h ounce yeast cake 2 cups of lukewarm milk tor slightly less for thicker pancakes) 1 egg Salt to lasle Vt to 'i pound bacon square, sliced 'a to Vt" thick Margarine or other short ening In a bowl, mix flour, softened yeast, half the milk, egg and salt to a smooth batter. Keep stirring while adding the rest of the milk. Cover and lei rise one hour. Lightly brown the bacon. Grease uid heat an Iron skillet. Pour in some of the batter, place three or four pieces of bacon evenly on it, and cover with more batter. Brown quickly on both sides and serve at once with molasses or brown sugar. Makes two iarga of four smaller pancakes. This is a traditional Dutch win ter dish which serves as a full course dinner. True lovers of a Dutch pancake meal insist upon having an apple pancake for des sert. Instead of placing the bacon in the pan, tart apple slices are added to the remainder of tha hatter. Apple pancakes, too, are served with molasses or brown sugar. Freeze-Dried Foods In Supermarkets Freeze-dried foods are begin ning to appear in supermarkets. Before long what's now a trickle could turn into a flood. The pre servative process is simple . . . the food is dried in a vacuum chamber where It is kepi at zero temperature. The result; dry, brit tle meal, fish, fowl, fruits and vegetables, from which all but about two per cent of the mois ture has been removed. Then the foods are put Immedi ately into airtight cans or pouch es where they will keep at room temperatures for years. The food is reconstituted to practically Us normal weight, flavor and texture by dropping It Into water for a few minutes. In addition to tha long-term preservation, big ad vantage is compactness and ease of shipment and storage. Prices for freeze-dried foods won't be much higher than for canned, froz en and dried products. Oregon State College food tech nologists have helped the Army develop successful freeze - dried hams. Now on the shelves are soup mixes with a well known brand name containing freeze. dried chicken. Check your labels. After processing they may ba stored indefinitely without refrig eration. Two sweet reasons for buying SPRECKELS SUGAR ry VIJ Jk-.w. WAS.',? .' (' V SPRECKELS' i on SUGAR Ll t-. A l- ft SPRECKELS POWDERED SUGAR finer, fluffier, blends faster to give you perfect frostings every time! Try the basic Quick 'n Easy Fluffy Frosting recipe on every Spreckels Powdered Sugar package. LITTLE GOLDEN BOOKS Illustrated Encyclopedia! 1 Mognltiunt Volum A Ntw World e( Knowlidgf. VOLUME 12 NOW ON SALE A Safeway Exclusive Offer 1 f 3 a2 SPRECKELS SUGAR SPRECKELS BROWN SUGAR with that old-fashioned molasses flavor. Sprinkle it on hot cereals, use it in baking . . . sweet things happen when you cook with Spreckels Brown Sugar 1 Bonus reason for buying Spreckels Sugar: You can't buy any betterl It's no wonder. . .WESTERNERS ARE SWEET ON SPRECKELS SUGAR 4
