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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 2, 1961)
OeopSm'oko Flavored , " r WAY Shank End S" , 'V' , Photo shows ham with Honey glaze, but you may prefer another glaze, such as tangy Mustard, Brown Sugar, Pineapple, Crab apple, Orange Juice, or ' Marmalade, Apricot Pre . serves. Current Jelly or -Cranberry -'-y : : J.',. ffl Fomous brands with a mild and fragrant smokey goodness in every morsel to assure wonderful flavor! Our fancy hams average from 10 to 16 pounds with loads of lean, juicy, tender meat. Perfect for several delicious meals . . . get your Safeway ham today! (C Butt Half lb. avg lb. 4?c Whole Ham 10-16 lb. avg. lb. Manor House Fryers c. Thure., Nov. 2, 1961 Page 1-B Herald & Netti Klamath Falls Center Ham Slices Breakfast Favorite lb. Whole, Split, or Cut-Up 1 a) lb. 11 M utter Lucerne. Reg. 74c Sweet-cream. A terrific value uaker in 12-oz. can, or GREEN GIANT, 303 can whole kernel corn Regular or quick cereal Mb. print cans for $00 Exf ra large kk Eggs ilk Tissue Individual roll or 4-roll packs 42-oz. pkg. Cream 0' The Crop Doz. Rolls for "USDA CHOICE" Locker Beef Sale Safeway cuts and wraps all meats exactly the way you want it . . . absolutely FREE. Fortquarter Hlndquarter Full Sidei 39 57" 45'b Candi-Cane lb. Butterhorns Mrs Tea Rolls Skylark Rolls Bakery Items 00 Crunch - sugored Pkg of 16Jk 25c C:b,. Mrs. Wright's Folner's Coffee mm. lananas Look at this special low price! Thursday thru Sunday, only. Pick up a bagful today. Wright's oven fresh pkg. of 2 Skylark, extraf resh cello pkg. pkg. of 10 Poppy seeds pkg. of 10 41 mi POTATOES Klamath Russets' Clover Honey rCdIIUI DUIICI chunky Empress pure golden Big 5-lb. co .'1 00 Nu Mode creamy, A0f lB-oi. ar 9 Limit Please BETTY CROCKER CAKE MIXES Reg. 43c value. Choose from 10 vorieties 4 pkgs. $1 00 Betty Crocker Frosting Mix L.mon Arnitl r Cholr fudJ. Chtrry Fluff, pkg. Mlf, t rt.mr JOr hilt pk. Cottage Cheese Pt 25c 5 49c 1 Go1 98c Men's Fall Sport Shirts 1.49 Cut Beans Del Monte . 4395c Gelatins 7;,'. 10 ...49c YAMS A must with Safeway Ham! 2 29c u.s. No. 1's lbs. 9 Grand Stuffed Crisp Celery Cranberries Fresh 0ceon Sproy Cauliflower Snowywhi,e heods Remember: We Give Gold Bond Stamps Avocados LQ 9e s ze F'r da bch. 19c 2,V:49c 2 heads 29C each 19C Pficet In thij adverliss nenl a r f(eciiv Thursday through Sun Hoy, Nov. 2, 3, 4, onrl 5th of Safewoy In Klom. oth Fallj. We reserve lh right to limit, 40 Years Serving The Northwest HmM MM, IM I I" MMM. Mm Chicken Breasts Menu 'Delicacy On French menus, chicken liter ally reigns supreme, because the term "supreme" means the breast of chicken, the most prized portion for elegant recipes. The flavor. shape and size of the cl.scken breast make it ideally suitable for lovely sauces, attractive arrange ment and individual service. Contrary to what might be sup posed, tlie luxurious supremes cost relatively little and are re markably easy to prepare in all sorts of interesting ways. What's more, a chicken breast offers an unusually generous amount of pro- tein per serving and an unusual ly low calorie count. So the hostess who chooses chicken breasts for entertaining gets a three-way bar gain in flavor, price and nutrition. Bone It Yourself Customarily, chicken breasts are skinned and boned before cooking. If you find this prospect alarm ing, you can have them boned by the butcher at the super market. If you want to try' your hand at it and it's much easier than it sounds proceed as follows: Hold the chicken breast skin side down. Split the inside surface down the middle by making an incision with the point of a sharp, thin-bladed knife, about half way back from the neck end and mov ing the point firmly away from the neck. With the fingers, pull the two sides of the breast gently in opposite directions and the back center bone will come out. Pull out the two sections of this bone. Starting at the center and work ing on one side at a time, insert the knife blade just under the rib bones, and carefully scrape the bones free of the flesh, pulling up the bones as you proceed. When you reach the outer edge lof the breast, the bones may be readily detached. Finally, scrape away the flesh from the wishbone at the neck end,, working the same way, and remove it. If desired, the boned breast may now be halved lengthwise to make two pieces. Boning the chicken breasts mer its the small effort required be cause they are much pleasanter to serve and eat that way. Perhaps the supreme gets its name because it carries the deli-. cacy of chicken flavor to the ulti mate point. At any rate, there is no doubt that its flavor takes well to almost any type of sauce and to several methods of preparation. The French cook their supremes by one of three basic methods. Cooking a blanc (white) calls for sprinkling . the . skinned, boned., breasts with lemon juice and bak ing them in a hot oven (450 de grees for eight to 10 minutes. Cooking a brurt (browned) means lightly flouring the breasts and sauteing them in butter until they brown. The third method, called pane, demands coating the breasts successively with flour, egg and bread crumbs and cooking them quickly in hot butter. Once the breasts are cooked, they may be served with any veg etables or garnishes preferred or with a wide range of sauces. Elegant Roast The usefulness of the supreme, however, is by no means limited to preparation by classic French methods. For instance, you can cut a pocket in each breast, fill it with an herb stuffing, and roast the stuffed breasts. To give them elegance, serve them with a cream sauce enriched with egg yolk and slightly seasoned with lemon juice and paprika. And to make them de luxe, add finely chopped truffle to the sauce. You can also leave this hemi sphere entirely and prepare chick en breasts by one of the Chinese methods, methods just as classic in their way as those of the French. Skin and bone the chicken breasts as usual and cut the meat into strips. The Chinese believe in cooking food as briefly as possible to retain maximum flavor and crispness, and the small strips will cook through In short order. Mushrooms, peas and onions make a fine trio of vegetables for a Chinese chicken dish, ginger and soy sauce give it the characteris tic flavor, and a little cornstarch thickens the sauce to the right consistency and simultaneously lends It translucence. Once you've cut up your chicken and vegeta bles, the whole procedure takes 'I less than 10 minutes, and the re sultwell, try it once and you'll undoubtedly try it many times thereafter. ROAST HERB STUFFED CHICKEN BREASTS 6 large broiler-fryer breasts, boned 3 teaspoons Ac'cent Salt and pepper cup butter or margarine, divided Vi cup finely chipped onion 2 tablespoons finely chopped parsley 'a teaspoon each, rosemary and basil I'i cups prepared stuffing mix i cup boiling water 2 tablespoons finely chopped black truffles Halve breasts. Cut through thickest part of each half-breast to form a pocket. Sprinkle with Ac'cent, salt and pepper. Melt Vt cup butter In saucepan. Add onion and cook until tender but not brown. Add parsley, herbs and 1 (Continued oil Page 5-B J
