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
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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