PAGE I
HERALD AND NEWS, Klamath Falls. Ore.
Thursday, January 10, 1963
(MALI) AND N'EtVS. Klanulh Falls, Ore.
Thursday, January 10, 1963
PAGE 7-B
Market Basket Store No. 2
So. 6th and Shasta Way
OPEN TILL MIDNITE
MONDAY THRU SATURDAY
OPEN SUNDAYS 10:00 to 7:00
Ger FREE TV TOPICS of Either Store
. t
:7 y7
LIKE CHOWDER? Hera is a Shrimp Cheese Chowder that chases meal-planning
doldrums. It is rich and hearty fare for cold weather, it's made with froien condensed
cream of potato soup. Add some shrimp and shredded cheese and you have a meal in
no time. Brown and serve salt sticks to complement this delicious chowder.
MERRY MEAL FOR MID-WINTER
4 SZJ
While Old Man Winter whips
the bare trees with snow end wind,
homemakers yearn for new ways
to chase the mid-winter dol
drums. After the rush and excite
ment of the holiday season, Janu
ary schedules seem dull and un-i
interesting.
One of the happiest thoughts to
relieve this situation Is an infor
mal supper party and it need not
be lavish. (Entertainment budg
ets are usually pretty well deplet
ed at this tune of year.) A chow
der a big, hearty, steaming hot
chowder can be the center of at-:
tention!
Chowder is practically a meal
in itself . . . and it's little or no
bother to make with wonderful
versatile frozen condensed soups
in the freezer. A can of frozen
condensed cream of potato soup
starts the kettle simmering for
this Shrimp Cheese Chowder.
Serve it in a big copper kettle
Ladle it into hearty mugs for
"sipping and spooning. Accom
pany it with a basket of brown
and serve salt sticks and a hi.
green salad. Plenty of rich hot.
coffee and pieces of your prize
devils food cake complete the par
ty meal.
SHKIMP CHEESE CHOWDER
V cup sliced celery
1 tablespoon butler or mar
garine 1 can (IO'4 ounces) frozen
condensed cream of pota
to soup
1 soup can water
1 can 15 ounces I shrimp,
drained
1 cup cooked green beans
Vi cup shredded mild process
cheese
y teaspoon pepper
In saucepan, cook celery in but
ler until just tender. Add remain
ng ingredients. Heat until cheese
is melted and soup is hot. Stir
now and then. Makes 3 servings.
i 1 u ; , v X.J --m! ' .'h;
l J'',' 4 mMmmmmMMttieiMi!',' , k . - J
' j I, ' f 1 1 t'ZrJi ,;
Mii(iWl-.illiA4lWafc
2 "
So Easy To Serve aJJ lul (Q Hs) Full of Vitamins
Blended Juice sassa I m 3 -1.156 "2.19
k Orange Drink 'itvgr. 3 - 69c 6 '-1.33
Orange Juice si 3 -1.45 6 -2.85
v Prune Juice s - w& 3 -1.39 6 -2.69
lyPineapple-Orange 3 - 79c 6 1.53
Pineapple-Apricot war 3 -79c 6 1.53
Orange-Apricot 3 - 99c 6-1.89
Pineapple-Grapefruit war 3- 59c 6-W
Tomato JuiceT "iLY,f 3 -75c 6-1.45
Market Basket's
Own! Farm Fresh!
--r,. 1
AA LARGE
Hnr. tSl'; L CCD, 1
"""" i ' i
M-D Toilet
Tissue
Pkgs. of 50 Reg. Size Diamond Book
Matches
Mrs. Chessher's Frozen Drun
Chicken
roll
pak
35
10
Mrs. Chessher's Frozen Drumsticks or Breasts
Mb.
pkg.
Green Beans rn'l. JST 6;79c 1211.55
Green Beans ZtT, "f.,v,;.' 611.29. 122.49
Sliced Beets 35",' Lv.t' 6;79c 1211.55
immm Cottage Cream or Reg. Value Z.A70 Ct
UOri1 Whole Kernel, 303's 6 for 1.00 0?7C I Z? 1 .00
Del Monte Cream Reg. Value rrm in ..fa r
UOm Style, 303 tin, 6 for 1.34 Oj I . I Y I 2?Z. 35
Sweet Peas l8, 6e?;rVia'ou5e 689c T2FT69
Green Peas atl" ft,va 6L29 122.49
Squash ;oyt:Zucchini ?Lva 6 69c 12H.33
Spinach 679c 12H.55
Tomatoes ST. 689c 12H.69
Tomatoes HN: tin, R6eLv2a.'0uo 6H.69 123.35
Tomato Sauce rHB. R6C9orV5te" 645c 1289c
Tomato Catsup rr-ze YV 679c 12H.55
Drifted Snow
10-lb. bag
USDA GRADE GOOD and CHOICE, WELL TRIMMED
PRIME RIB SIRLOIN TIP RUMP ROAST
COOKY MUNCHERS PLEASE NOTICE! Watch the cooky jar when you get a
whiff of some tantaliiinq odor in the kitchen. Mom is probably baking these honey,
fruit cookies that stay fresh for ages if appetites are not too lusty.
Honey Cookies
For a honey treat, mix up e
b.iti'h of Mixed Fruit Honey
Cookies ajwt serve either plain
or Rflyly decorated.
Kaon petite cookie Is a bit ol
spicy, fruiti-d Roodncss. Honey not
only contributes its own delii io;
llavor, but olso Runrantecs fresh
ness.
Mixed Fruit Honey Cookies are
pood travelers mot too liaRilei
Tangy Cheese
Salad Mold
1 envelope unflavored gela
tin V cup cold uator
2 tcasixions cornstartch
' teaspoon salt
2 cups milk
1 cup shredded sharp Ameri
can cheese
3 ci!R yolks
Salad preens
Tomalix's
Sollen Relatin in water. Combine
cornstarch and s.ilt: Rradu.Oly add
milk. Cook over boiling water,
slirrinR constantly until slightly
thickened. Add chee.se; stir until
melted. Add Relalln, stirring until
dissolved. Beat CRg yolks; lowly
add hot milk mixture. Itcturn to
double boiler and cook until mix
ture coats spoon. Pour into 31.
cup mold, which has been rinsed
In cold water. Chill in refrigera
tor several hours until firm. Un
mold on bed of salad greens and
serve w ith tomato wedges. Makes
4 to 6 servings.
Send them to sons and daughter
in college. They will arrive oven
fresh and if packed with care,
in one piece.
MIXKI) Htl lT
IIONKV COOKIKS
2'i cups sided all-purpose
flour
l'i lcas(n hiking soda
't leas)on salt
I tablespoon cinnamon
1 teaspoon i-loves
I tablespoon cloves
P cups confectioners' sugar
14 cup finely rhopHd mixed
candied fruit
cup finely chopped nuts
1 teaspoon grated lemon
rind
.1 egs
2 tablespoons orance
DO IT YOURSELF OR
WE'LL DO IT
FOR YOU
Grn Srompa
BOB'S
Self-Service Laundry
& Dry Cleaners
lni Main TU 4-9234
jim-e
1 cup honey
Sift together flour, baking soda
salt, cinnamon, cloves and sugar
Wend in fruits, nuts and lemoi
i irai. neai eggs, orange juice am:
lioney logetJier. Stir in tlour mi
one iiiiiii wen mended. n;u-e in
reli igeralor several hours or ov
ernight, hop by leaspoonlul:
onto a greased baking sheet. Pee
orate as desired. Bake in a mod
crate oien (375 degrees F. about
B minutes or until light brown
Homove (rum sheet immediate
ly-
Makes about 9 doen cookies
WPP?
annate
d Steaks
Pullman-shape, all meat, Swift Premium
Canned Picnics 3 1 1.98
Swift Premium all meat skinless
Wieners 2 Pk9,.79c
Swift Sweet Rasher
Sliced Bacon u 39c
i
C&H Powdered
or Brown - 1-lb. pkg.
11
USDA Good
in Wine Sauce
Morrell's Pride Pure Pork
Sausage Rolls 2S 65c
Mild, Flavorful
Cheddar Cheese u. 39c
Market Bosket's Famous lean, fresh
C33
Lumberjack
22-ox. Bottle
USDA Grade Good cut, wrapped and quick
frozen. No money down! No payment till Mar. 1st.
mm
Ground Beef 3 lb,. 1.29 Locker Beef Qtr.nt lb. 45c Bce'b. 5k
Banquet 8-inch Size - Your Choice: Apple,
Peach, Cherry, Coconut Custard, or Custard
New Banquet Frozen
Cooking Bag Items
Just drop Plio bag in boiling water, let cook for 5 minutes
and serve! No fuss or pans to clean! Each bag serves one.
Beef Stew
Creamed Chicken f p
Gravy with sliced beef BW K
Sliced Turkey with giblcf isLfL G
gravy LmI
Chicken and Noodles
Mission Brand
$00
Pear Nectar
Buffet Tins
P A Pi P C
Applesauce STg. VLv,t 6;89c 1211.69-.
Fruit Cocktail jfz iL't 6-1.19 12?2.29
Fruit Cocktail Sr 6:1.29 12I2T4?
Grapefruit 3c,r,?.; y-g 611.19 1212.29
Grapefruit 6IU9 121249
Peaches l S','.,' 6:1.29 1212
Peaches "zrS StTS, 1tU9 1229
Peaches j 6ih59 1209
Pear Halves ffS fl'S 6;99c 1289
BagleyPears2; 6YL49 12S219
Apricots ;va -qui 121129
Pineapple u'Cn. jii v' ah 95 1959
?(? , , ' V 10-lb.
Wow! Look at this top of the crop pro
duce buy! Klamoth U.S. No. 1 Netted
Gems potatoes. They're locally grown and
pocked especially for Market Basket.
Chet's Frozen
Tamales
Beef, Chicken, Turkey, Cheese
2 in
Pkg.
pkgs.Jj
Kubla Khan Pork
Chow Mein
13-oz.
Pkg.
4
Medford Red Delicious
20-lb. Box
$49
Meat Pies
Aluminum Foil
Paper Towels
Ice Cream
Bonqutf Fraten Tune,
Chicktn, Turkey or
8ef Your Choict
Koiier
12"i25'
Roll
Northern
Jumbo R0II1
CD19
Large Tender
Bunch - Each
Artichokes
ii - 11 tt n m.
t C htW mm m s
nil r. r-r a e rmut m
II II lit.
II II II" 1
CroHr LaVt . Vi Got.
Fret Somplts Fri. lr Sol
New Chrry Vanilla
5:$1
29'
3:89c
87'
All grocery dept. specials in
this ad good thru Wed. Meot
ond Produce specials good
thru Sunday, subject to stock
on hand.
Fancy Fresh
eoch
I a?' ;f" ;W -5t
Bulk - Your
Choice Reds,
Pintos or
Small White
We Reserve The Right To Limit
With everyone rushing tliese,
days rom here to yonder and
dropping in without a moment's
notice," hotcsses must be pre
pared to serve refreshments at
I he drop of a hat and with no
fuss and feathers. Here is a sim
ple, rich, and "sure to get com
ments" dessert. It can be whipped
up so quickly guests will scarce
ly know you have opened the re
frigerator.
GKAHAM CRKAM TORTE
1 pint heavy cream
a cup confectioners' sugar
1 te:isxm rum flavoring
Among the good things that
come in small packages are foods
styled in single-serving sizes. In
dividual portions are not only
quick to serve, but also have time
saving advantages during prep
aration. Ramekins of a casserole
combination or souffle, for cxam-l
pie. bake in a shorter time than
docs a family-size baking dish of
the entire mixture.
Midget Meat Loaves, made tn
muflin pans, have not only brief
h.-ikinir time, but also annealing with wheat germ, lemon juice and
lemon rina, neai egg wnues umu
stiff but not dry; fold into eggi
yolk . mixture. Set eight 5-
ounce custard cups in shallow pan
V. -
DELICIOUS AND RICH Simplicity end eleqance is the keynote of this delectable
torte tender layers of Graham Crackers in harmony with whipped cream, fruit and
nuts.
Graham Cream Torte
54 Graham crackers
2 ripe bananas, very thinly
sliced
1 cup chopped walnuts
Whip heavy cream with con
feclioners' sugar and rum fla
voring. Arrange 9 graham crack
ers in a square on a plate. Spread
with a tliin layer of whipped
cream; top with sliced bananas.
Repeat 4 more times. Top with
another layer of crackers. Frost
sides and top with remaining
cream. Coat sides with chopped
nuts, reserving a few for decora
lion on tup. Chill about 3 hours
Cut into 9 squares.
Hot Buttered
Rum With Cider
A warming drink for a cold
night! Combine one quart cider
or apple juice, Yt cup light or
dark corn syrup, and two table
spoons margarine or butter in a
saucepan. Heat until margarine
is melted and mixture is hot but
not boiling. Pour one to two ta
blespoons rum into each serving
mug or cup. Add cider mixture;
stir. Sprinkle with cinnamon or
nutmeg, or serve with cinnamon
stick as muddler. Makes six to
eight servings.
Individuality In Small Dishes.
. cup flour
Vt teaspoon salt
3 eggs, separated
l'i cups milk
i cup wholo bran cereal with
wheat germ
1-3 cup lemon juice
2 teaspoons grated lemon
rind
Mix together sugar, flour and
salt. Beat egg yolks until thick
and lemon-colored; stir in milk.
sugar mixture, whole bran cereal
llavor to recommend them as an
entree. Canned onion soup stirred1
into ground beef along with
nackaged corn tlnke crumbs con
tributes to the goodness ot the
meat. Add both flavor and an at
tractive garnish by pressing ol
ive halves or cheese cubes into,
the tops of the little loaves before
baking.
Desserts, too, are a singular suc
cess, l-emon uipcane runnings.
baked in custard cups, consist of
a tart lemon pudding topped with
a cakelike layer containing wholcj
bran cereal with wheat germ.
Puffs of whipped cream or halved
mil meats give a tasteful finish-
ng touch.
Individual collcecakcs ac-
serilws fragrant Coffcecake Bran
Muffins. To make them, layer a
mixture of brown sugar, chopped
nulmeaus, flour and cinnamon be
tween spoonfuls of your favorite
whole bran cereal mullin baiter
muffin cups. Bring the muf
fins to the table oven-warm.
MIIMiET MEAT LOAVES
3 cups corn flakes or H cup
packaged corn flake
crumbs
l'i pounds ground beef
1 teaspoon salt
', teaspoon pepper
1U cups ilO'i-oz. can) con
densed onion soup
3 stuffed olives, halved
6 't Inch cubes Cheddar
cheese
If using corn flakes, crush into
fine crumbs. Mix together
ground beef, corn flake crumbs,
seasonings and soup. Spoon mix
ture into 12 ungrcascd three-inch
muffin cups; press lightly to
shape. Top half of meat loaves
with olive halves; press cheese
cubes into remainder. Bake in
moderately hot oven 1400 degrees
K.i about 20 minutes,
Yield: six servings, two loaves
each.
LEMON CUPCAKE PUDDINGS
1 cup sugar
Factors In Food
U.S.
r
I Trv &fA
i
Dept. of Agriculture
POTATOES
For Hearty Winter Meals
One of the most popular vege
lablcs for hearty winter meals-
potatoes are hi abundant supply
in western markets.
The USDA's Agricultural Mar
keting Service reports that potato
prices are expected to remain
relatively low tins winter as hen
vy storage stocks are available.
Plan to serve a parade of po
tato and meat platters this winter
while potatoes are in such plen
tiful supply.
PORK 'n1 TATER SCALLOP
Blend uncooked potatoes and an
onion flavored white sauce in an
ovcn-to-table casserole. Top with
Inch-thick pork chops. Cover and
bake about 45 minutes at 350
degrees F. Remove cover and
continue baking until chops brown.
Garnish with sliced tomato and
serve.
TUNA CUTLETS
Combine seasoned mashed po
tatoes, beaten eggs and tuna fish.
Shape into cutlets and roll in
crushed corn (lakes. Fry in shal
low fat until crispy and golden
brown.
HAM AND POTATO CAKES
Mix three cups each ground
cooked ham or shoulder and
mashed potatoes. Season with
chopped parsley, salt and pep
per. Mold Into llal canes ana try
in hot fat until brown, serve not
MEAL-IN-ONE CASSEROLE
Saute onion rings in hot fat.
Add round steak and brown slowly
on both sides. Place steak and on
ions In casserole. Add halved po
tatoes, turnips, whole carrots, cab
bage wedges. ' cup water and
seasonings. Cover tightly. Bake
about Pa hours in 350 - 375 de
grees r. oven.
Cinnamon
on Hot Cereal
Add i teaspoon or u to ecttl at
It cooks, or tprinhli nn iet.
tned Mini. Bi sun it's Crescent
because e pick only choice cis
nemos from the Far fast, selected
lor fiirt aroma, flavor and color.
CRESCENT
f 1J B. 1. t I
fill with lemon pudding. Pour hot
water into pan to about one-inch
depth. Bake in slow oven (325
degrees F.) about 45 minutes or
until cakelike portion is done.
Serve warm or chilled. Garnish
with walnut halves or whipped
cream, if desired.
Yield: eight servings
COFFEECKAE BRAN MUFFINS
A cup brown sugar, firmly
packed
Vi cup chopped nutmeats
2 tablespoons flour
2 teaspoons cinnamon
1 cup wholo bran cereal
cup milk
1 egg
Va cup sott shortening
1 cup sifted flour
2't teaspoons baking powder
'.-j teaspoon salt
V cup sugar
Combine brown sugar, nutmeats.
flour and cinnamon; set aside.
Combine whole bran cereal
and milk; let stand until most of
moisture is taken up. Add egg
and shortening; beat well. Sift
together flour, baking powder, salt
and sugar; add to whole bran
cereal mixture, stirring only until
combined. Spoon small amount of
batter into greased mullin pans;
sprinkle with layer of nut mixture.
Repeat layers, ending with muf
fin batter; fill pans two-thirds
full. Bake in moderately hot oven
(400 degrees F) about 25 minutes.
Yield: one dozen muffins, 2V
Inches in diameter.
CANAPE
No fuss, no bother with this
canape. Open and drain a can of
sardines. Mash the sardines and
blend with sharp cheese and
dash of lemon. Spread on thin
I'orktall wafers or toast strips.
Chocolate Sauce
Pudding
1 cup sifted flour
Vi teaspoon salt
Ji cup sugar
2 teaspoons baking powder
1 teaspoon vanilla
2 tablespoons melted butter
1 square unsweetened choco
late, melted
V4 cup milk
',i cup sugar
V cup brown sugar, firmly
packed
1 tablespoon cocoa
1 cup boiling water
1 quart vanilla ice cream
Sift tin flour once, measure.
add salt; i cup of orgar and
baking powder, and sift again.
Add vanilla, melted butter and
melted chocolate to the milk,
which has been allowed to come
to room temperature. Add to
dry ingredients, mixing thor
oughly. Spread in an eight-inch
square baking pan. Blend H cup
sugar, brown sugar and cocoa,
and sprinkle over the batter. Pour
boiling water over all. Bake in
a 350 degree oven, for about 40
minutes, or until done. Serve
warm with a generous topDing of
vanilla ice cream. Makes s i x
servings.
BREAKFASTS
BIG IN FLAVOR...
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ECONOMY
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