Herald and news. (Klamath Falls, Or.) 1942-current, January 31, 1963, Image 18

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Herald and news., January 31, 1963, Page 18, Image 18

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Newspaper Page Textf AGE - Thursday, January 31, 1963 HKRA1.D AND NEWS, Klamath Falls, Orr. HOMEMAKERS LEARN CREATIVE COOKERY By RUTH G. DYER County Extension Agent Klamalh County homcmakcrs have had, or will have, a lesson in creative cookery with mixes through the Home Econmics Ex- tension program. Leaders have been trained through leader train- infi meetings which were held on Nov. 28. Jan. 22 and 23. Some of the home extension units have had the lesson in January, the remaining units will have the lesson in February. Through creative cookery with mixes, homcmakcrs will learn some ways to give package mix es a new look. They will earn to compare and evaluate time, cost and energy when using mix- cs versus "from scratch" meth ods. They wiD also learn some easy ways to plan meal variety using mixes. Leaders who gave the lesson to the units in January include: Altamont, Mrs. R. M. Zimmer man and Mrs. Dean Wandell; Bly, Mrs. J. D. DiUavou and Mrs. Dave Campbell; Bonanza, Mrs. John Urbach; Buena Vista, Mrs. Dorman Spiker, Mrs. Cyrus Tar- CEREAL TREAT Ileady-to-eat cereal Is extra nourishing when topped with banana-milk blend. In an electric blender or mixer, combine 1 fully ripe medium banana with 1-3 cup of instant nonfat dry milk and 2-3 cup of whole milk. Blend un til smooth. Makes 1 serving. water and Mrs. H. A. McClurg; Conger - Fairvicw, Mrs. F. Nida and Mrs. William C. Fcdcrhart, Fail-haven, Mrs. Charles Mallow and Mrs. Putt Roberts; Kcno, Mrs. Tracy Slusscr and Mrs. Joyce Barrett; Malin. Mrs. R. Halousck and Mrs. Cecil Jack son; OTI, Mrs. T. T. Buyer and Mrs. J. A. Crabtree. Leaders who will be giving the lesson to the units in February in dude: Crescent - Gilchrist, Mrs, A. Sherman and Mrs. Al Soukup Crescent Niteouts, Mrs. H. Begin cr and Mrs. David Allen; Wine ma, Mis. E. 0. Olson and Mrs Angclita Elms; Chiloquin, Mrs. Earl Hall and Mrs. Albert Brie co; Community Extension group, Mrs. Martha Harpei and Mrs Marian Bcntlcy; Henley, Mrs. Da vid Moran and Mrs. A. F. Her ringshaw; Klamalh Falls, Mrs M. E, Cooper and Mrs. Martha Andrews; Langell Valley, Mrs. H. Roberts and Mrs. Bud Harris. Lindlcy Heights, Mrs. J. W Stroop and Mrs. E. Colsnn; Mcr nil, Mrs. Dale Moore and Mrs, Jack Dcboy; Midland, Mrs George Andricu and Mrs. Thorn as McCusker; Poe Valley - Olcne, Mrs. Art Rice and Mrs. L. 0, Hunter: Shasta - Homedalc, Mrs, G. J. Shannon and Mrs. Robert Callagan. Homemakers who are interest ed in attending any of the meet ings in February may contact the unit or the County toten sion Offiae for information. Klamath Falls FEED LOT BEEF From T-P PACKING CO. U.S.D.A. Good Grade for PEAK QUALITY Without a Surplus of Fat and Waste! BUY BETTER BEEF AT OREGON FOOD STORES : DOWtlDSE YOUR HEAD! A 1 CONSOLIDATE YOUR BILLS INTO ONE, CONVENIENT PAYMENT! Yes, it'l the simple way to take core of mony small, nagging bills. You can harrow enough to pay off your small bills, then make one, conven ient payment each month. Your monthly payment is usually far less than the total you ore paying now. Come in and let us go over your money prob lem! with you. Check These Loan Examples: LOAN No. PYMTS. AMOUNT $100.00 12 $10.05 $200.00 18 $14.54 $300.00 20 $20.16 $300.00 24 $28.86 $1000.00 24 $53.89 For Fast Service Call or Visit SUBURBAN Finance Company Town & Country Shopping Center Ph. TU 4-7759 U.S.D.A. GOOD swsss TIACC Boneess, We Trimmed Reg. 98c Discount 29c per lb. Per Lb. YOU PAY ONLY BETTER (ft K E 5 U.S.D.A. Good Grade Beef Just enough fat for flavor and tenderness. Well trimmed of ex cess fat and bone wfh more good eating. I.,,,..-..,,,...!.." V .".'I'll; Thursday, January 31, IK PAGE 1-9 HERALD AND SEWS, Klamath Falls, Ore. Reg. Price Discount You Pay P-9- P'i" Discount You Pay Per Pound Per Pound Per Pound Per Pound Per Pound Per Pound POT ROAST Blade .69 .14 .55 BRISKET BOIL .29 .10 .19 POT ROAST Round .75 .16 .59 SHANK BOIL .49 .10 .39 POT ROAST Bonde" .98 .20 .78 OXTAIL .29 .06 .23 RUMP ROAST .89 .20 .69 BONELESS STEW .8? .20 .69 RUMP ROAST B 1.19 .24 .95 CHUCK STEAK .79 .16 .63 RIB ROAST Sand 9 .89 .20 .69 RIB STEAK .98 .20 .78 TIP ROAST 1.19 .24 .95 T-BONE STEAK 1.29 .31 .98 HEEL BOIL .89 .20 .69 ROUND STEAK .98 .20 .78 RIB BOIL .49 .10 .39 ROUND STEAK Bondc" 1.19 .24 .95 PLATE BOIL .29 .06 .23 Sirloin Steak Bonclc" 1.69 .34 .1.35 Reg. Prict Discount You Pay Per Pound Per Pound Per Pound CUBE STEAK 1.29 .31 .98 TIP STEAK 1.19 .24 .95 FILLET STEAK 2.19 .50 1.69 FLANK STEAK 1.29 .31 .98 Porterhouse Steak 1.39 .41 .98 NEW YORK STEAK 1.98 .43 1.55 GROUND BEEF .49 .10 .39 GROUND CHUCK .69 .14 .55 GROUND ROUND .89 .20 .69 LIVER .59 .12 .47 HEART .39 .08 .31 TONGUE .39 U.S.D.A. GOOD SIRLOIN SUAE Reg. 98c Lb. Discount 20c per lb. YOU PAY ONLY SUMP j ant f ni MtAMPK Apples; Apri Peai Applesa auce TT 711.00 icots r2S.w.h.0,e 451.00 Peaches !d2".F; 551.00 North Coast i f 1 ftA ' No. 2'2 4?1.00 Tuna Kr.! 511.00 Fruit Cocktail No' 'tin, 551.00 Instant Potatoes KltV... 751.00 Spinach Si iK.. 751.00 SpinachNoB,u3oS3ky 851.00 Tomatoes no'S t,, 551.00 Tomatoes Nu8e3Sok3y tm, 751.00 Tomato Sauce fi'L 1351.00 Tomato Sauce ii'Jr. 751.00 Pears NBo09,2Bo::,ctt' 451.00 Pork & Beans Non 2crp 451.00 Corn Nr39oe3Who,e. Kc,.nt!.or Creom.. . 851.00 Blackeye Peas Sraoo 851.00 Kidney Beans Sr3oo 851.00 Olives no9 ?trifl Ripe : 551.00 Pineapple rr 451.00 New Potatoes .o 1151.00 Fruit CocktailTNr3oo 651.00 TunaKnsyp:nk" 651.00 Asparagus Noew3Doop 451.00 Tomatoes 551.00 Stewed Tomatoes SOST. 551.00 Dog Food DK. 1551.00 Corned Beef Hash n1, 351.00 Green Lima Beans N3no3 651.00 Green Beans Srffi 851.00 Hominy w3ite." 6Me: 951.00 Peas CNr!S3Tendcr 751.00 Pine.-G. Fruit Drink SJir. 451.00 SUGAIR SPRECKELS (5) ffr su-iD. isag yj CHASE & SANBORN CWIFE AflAYONNiySE SAUDOIL ICE CREAAfl tottage u 2-lb. Tin OREGON FOOD QUART WESTERN CHEF QUART BOTTLE THRIFTY MAID V2 GALLON CRATER LAKE PINT 3-v Farm Fresh iCJL OC Dozen 11 Giant & (Q)C & J r .08 .31 HOT DOGS SATURDAY At Store No. 2 10:00 a.m. 5:00 p.m. FREEl FREE! COTTON CANDY For All The Kids Both Friday And Sat urday At The New Oregon Food Store Avalon And Shasta Way. PLAY HIT-A-DISK Win Valuable Prizes! No Obliaation Plav From 11 a.m. To 5 p.m. Friday and 10 a.m. to 5 p.m. Saturday. Lots of Fun, Nothing To Buy. (Adults Only) Join The Fun At The New Oregon Food Store. 9c Jolly Time POPCORN FLAV-R-PAC FROZEN ORANGE JUICE 2-lb. BAG 12-oz. Tin 19 43' CLOROX V2 Gallon STA-PUF Laundry Rinse - V2 Gal. 69' DERBY 12-or. Tins undi Jileaf 'JfK SNO-PEAK, Assorted Frozen Vegetables 8-01. pkgs. MARGARINE DOG FOOD Blue Bonnet yl'nrtC Burger Bits $109 (Sovc 41c) 4;Qy Save 36c 10-lb. Siie I PLANTERS PEANUTS CHEESE WHIZ Dry Roost AfC 8-oi. nC 14-oi. CrtC Sovc 20c 47 Jor 33 Jor 37 rV9r v If You're Not Shopping Here You're Spending Too Much! We Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avalon and Shasta Way Pficci Effcctivg Through Sunday Night Whil. Quontiticj LaU - Store Houn 9:00 A.M. . 8:00 P.M. LEI crp n n z u lyjiy Crisp & Firm Solid Heads CUCUMBERS YAMS CARROTS APPLES Large, Crispy Slicers, Only 25 Calorics Loaded With Vitamin A Ham and Yams. Always a Favorite A Storehouse of Nutrition Delicious in Stews Add Sparkle to Menus 3 Golden Delicious Sweet and Juicy 219c 2i19 Cello 1 Qt Bog, "J 2i19c BIG "G" CEREALS WHEATIES CHEERIOS TRIX FROSTY O's Fleischmanns Corn Oil (Save 25c) $ J 00 MARGARINE 3 lbs. Family Size (Save 35e) ROYAL PUDDING 1 33 c 120,000 Cash Give Away ai:il ntu Gknir, DDPMIIIM rAQHSl vwllll I I will wiiui '"3 ivmruwiri Pick Ud Your Cords At Any Oregon Food Store. No Purchase Necessary ... No Obligation! Lltf)1iniTfmmmiMimmmM)lll INI IT II 1111 llll II II IT II imjmjmmi m. mn- .-mm utt Imlil II ptnki tj ur pnti lkif Iku Mil Q ton if iiii ii noun KO ruKHlSIS NKEStlir 10 0IT1K Fill rtlHtHES 01 YOUI (lit (110 FREE PUNCH OK PUNCHES EACH WEEK When Iiii penthit ' Pmcii4 ! yn "If ritii.l p It 11. 001 (nh. " HOIIXIS t. ki ml nl I. IH kr ilkiriiirf itiri pnwnil. S THIS CARD MAY BE WORTH $1,000 CASHI o 25:25!25i25i25!25;25i25i25i25!2525;25!2525j25:2525 50505050i50i50l5050;50;50l50;505050!50l505050 FREE PUNCHES 1 234 jo78910H1213 PROFIT SHARING PREMIUM CARD CM 1- IO 3 ' V THIS IS YOUR RECORD OF PURCHASES fit, tt. Ur. He. IS4Jk PtwivM Uiii. MI tmltf ), tl. WtM If. F IhiampsI r jj t "- i n VVr ',t,K'N' si 0 ilTliTtnTl MM $i$i$i$i$il$i$i$i!$i$i$i$il$i$H$i$il$i$i $i!$i!$ii$ii$i;$i:$T;$i:$i:$i;$i;$i!$i;$ij$i$i$i$i ..... ly rniiviicu I jrMiiijn Pink Champagne CAKES S49 Special! PRUNE CAKE $29 CHUNK CINNAMON BREAD 39c COOKIES 35 doz. LEMON CREAM PIES Ic 69' A Complete Selection of Fresh Bakery Goodies From Our Own Bakery! ICY - HOT THERMOS $99 REG. $2.79 NOW Ladies' Blouses By"Camce" J J) 98 Values To $5.98 LADY LAURA HAIR CURLERS Foam Rubber and Brush Styles. Reg. $1.00 Now Toy Animals $419 Large Stuffed Animals Reg. $5.98 GREETING CARDS & VALENTINES Excellent Selection By Ambassador KRAFT JELLIES Grape, Apple O 10-oz. Q C Elderberry O Jars 07 CAKE Berry Crocker White, Yellow, Devils Food MIX T pkgs. 1 00 KRAFT DINNERS 5?1 Mild Spoghctti C' 1 00 Macaroni & Cheese NEW Liquid Detergent Giant Size THRILL" 59 c IVORY SOAP Personal 1 J" C Siie I D Bars 7 SALVO TABLETS 79 IV : ""'VI t r TvifWi 111 L ,onl r,mi. f ' i - -- - - r - . - - ANY OCCASION A soup end salad supper by can dlelight is an occasion especially if you plan a color scheme around an anniversary or a season. This setting has the glow of brass candelabra with its candles, pale green soup of large white Great Northern beans end split peas in a lovely white Ironstone tureen, a many colored fruit salad plate patterned after the Florentine Delia Robbia wreaths of fruits and flowers. There should be accompanying hot cheese rolls, a favorite angel food cake dessert, good coffee. OLD-FASHIONED BEAN SOUP GOOD A soup and salad supper Is al ii ays in good taste. It is easy to do, practical too. especially when the soup is a hearty one such is this old-fashioned bean soup with its unusual alliance of Ida ho's large white Great Northern variety of beans and split peas. Knr this sort of main course can simmer along top-stove with lit tle attention. Or it will 'cook in the ovcns low heat with no watch' ing at all. Couple it with a large fruit salad plate a gelatin mold, per haps, which may be made yes terday, or a combination of fruits prettily arranged in the manner of a Florentine Delia Robbia wreath which will obligingly rest in the refrigerator for several hours. This type of salad will double for dessert. And it does make a pretty picture on the buf fet table. Use your handsome heir loom tureen or a large casserole lor the soup. Match the table' mood to the accessorcs, its color .scheming to the soup which is pleasant pale green with flecks of carrots and ham, and to the fruits used in the salad. A hot bread and coffee who could ask for anything more! Well, then a light dessert! OLD-FASHIONED BEAN SOUP (.Makes 10-12 grncroui servings) Part 1 1-3 cups (I pound) Idaho large white Great Northern beans 12 cups (3 quarts) water mealy ham hone 1 large onion, finely chopped about 1 cup) 2 fat cloves of garlic, mashed with 2 teaspoons salt .Soak washed beans in measured amount of water overnight or, if more convenient, place beans and water over high heat, bring to If You're Not Shopping Here You're Spending Too Much! Wt Rtstrv Th Right To Limit 4480 South 6th 1315 Oregon Art, Avalon and Shasta Way Prices Effective Through Sunday Night While Quantities Lost Store Houn 9:00 A.M. 8:00 P.M. With Cheese Cheese Biscuit Triangles add fla vor and texture appeal to a soup salad luncheon or supper, lo make about 2 dozen small bis cuits, sift together 2 cups sifted enriched flour, 1 tablespoon bak ing powder and 1 teaspoon salt. Cut or rub in cup shortening until mixture Is crumbly. Mir in I cup shredded processed Ameri can cheese and 3 tablespoons chopped, drained pimiento 2 ounce jari. Add to "i cup milk lo make a soft dough. Turn nut on lightly floured board or pastry cloth and knead gently 30 sec onds. Knll out to rectangle -lnch thick. Cut with sharp knife into small triangles. Bake or greased baking shoe' in very hot oven 450 degrees Ki 10 to 12 min utes or iinlil lightly browned. I Try J Cinnamon on Hot Cereal t 1 Add I tjspno m so to rufil n it twils, Of tpnnUe Mr lt enetf r.(i(jl. Be sure il l Osrint t".Mt pick only choice em oiiwrirt tipm th Far East. ulKtM tor titri vvi, flsvor i) color. CRESCENT Unit III "VJ!J'I the boiling point. Boil rapidly two minutes. Add V teaspoon soda to peed up cooking time. Allow to stand one hour. The beans are then ready to cook. Add ingredients, as listed, to beans and soaking water. Bring wate to boiling point. Re duce heat; cover tightly. Allow to simmer for l'i hours or until beans are nearly tender, stirring occasionally with a wooden spoon to avoid breaking beans. In the meantime, prepare ingredients in Part 2 1 cup green split peas, washed 1 cup thin sliced celery 1 cup diced raw carrots 1 teaspoon dry oregano or thyme leaves or 'i teaspoon powdered orega no or thyme salt, if needed undiluted evaporated milk Add all except salt and milk lo beans and ham bone. Cover and simmer about cne ane one- half hours longer or until beans are tender and split peas are like mush. Or cook, covered. two hours in a 300 degree F. islow) oven. Remove ham bone. cut off meat. Dies it and add to soup. Taste for seasoning, add ing more salt if needed. Soup will be quite thick so. just before serving, stir in undiluted evapor ated milk or light cream until of the desired consistency. To serve: pour hot soup into heated tureen or casserole. Gar nish top with snipped parsley and chives combined. Or a dust ing of cheese grated Parmesan or shredded Cheddar. Or. If little or no meat on the ham bone, put thin-sliced frankfurters over top of soup. Or crumbled broiled bacon bits. Or tiny bread cubes, browned in butter. Garnishes may be in little dishes alongside, so that each person may choose what he likes by way of topping. Serve with crisp crackers or pret zels. DKLI.A ROBBIA WREATH SALAD Wash chicory (curly endive) and arrange, wreath-fashion, on a large round plate. Using season al fruits of your choice, arrange these in a pattern on the greens perhaps an inside ring of spiced crabapples alternated with spiced whole loquats or figs. For the outside, there might be, by groups, sections of oranges and grapefruit, a few maraschino cherries, an apricot half on either a ring of avocado or a slice of pincpapple, clusters of seedless grapes. These may be "Irosted by dipping in unbeaten egg white, then in extra-fine granulated su- ar. Allow to dry. Serve with mayonnaise with whipped cream or thick dairy sour cream folded in. more meat a ftore flavors