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
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