f 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
$1,000 CASHI
o
25:25!25i25i25!25;25i25i25i25!2525;25!2525j25:2525
50505050i50i50l5050;50;50l50;505050!50l505050
FREE PUNCHES
1 234 jo78910H1213
PROFIT SHARING PREMIUM CARD
CM 1- IO
3
' V
THIS IS YOUR RECORD OF PURCHASES
fit, tt. Ur. He. IS4Jk PtwivM Uiii. MI tmltf ), tl.
WtM
If. F IhiampsI
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si
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$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