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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 21, 1963)
WW - " -I J r ' . Lunch Box Fillers A WEKK OF I.I NTHKON JIKSIS Chicken with rice soup and cream cheese - chopped nut sand ich on .Monday. Vegetable soup and tuna - celery - chopped eps sandwich on Tuesday. Beef soup and cabbace - apple - carrot slaw on Wednesday. Consomme and baked bean-pickle relish sand wich on Thursday. Tomato soup and potato-dankfurter-eRK salad on Friday. IA NCH BOX CF.NSl S Statistics of a lai'fie research organization show that men eat 54 per cent of the lunch box meals; teen-agers 11 per cent; children 20 per cent; women 15 per cent. Soup was one of the lunch box leaders. Favorites among condensed soups: tomato, first place; vegetable and chick en noodle vie for second; vege table beef, mushroom, chicken rice and chicken vegetable follow in that order. SOI P AM) SALAD CTP-MATKS Cutis are easv to handle in and out of the lunch box. There's no mess when hot soup is poured into the vacuum container cud. and it's simple and pleasant to sip and spoon. Paner cuos with lids are perfect for salads, and what better lunch than a cup of soup. cup ol salad and cake as in this menu: .Minestrone soup, bread slicks, cottage cheese and fruit salad cun. and a rhnenlale cupcake. SOIP AVI) Cltl NTH FOR LUNCH Because the texture of soun is pleasantly soft and liquid, it is natural that the favorite com panions of this timeless favorite would be dry and crisp foods The varieties of condensed soup are now legion, and this is true of crunchy crackers and chips Several new kinds each of crou tons, bread sticks and pretzels have appeared. For a riress.up touch that will delight the chil dren, float Doncorn or cereal hits Ion pat'h hnu'l nf Kiuin SOI P KAVORITKS Students of all ages have fav orite foods. They like certain kinds of sandwiches, sweets, and. of course, there is favoritism in soup varieties. Surveys disclose that the preferred soups of grade and high school pupils are noodle soups like chicken, ttirkcv or beef; chicken soups with rice, vegetables or cream-style; vege table soups of all kinds including tomato, bean with bacon, and green pea. COLD .MOliMNt; STARTKR Sliver fresh California dates and stir into your favorite (ooked ce real. Serve with milk, brown su gar and cinnamon. mm m a s , y necialtiei . j t lit -"ZZJ. f - - 4 ,-: y By RUTH KING IIKRALD AND NKH'S. Klamath Falls, Ore. Thursday, February 21, l'JIill PACE 1 C Pie Isn't Pie Shepherd's pie isn't really a pie at all. It is a combination of diced cooked meat, a vegetable or two, seasonings and gravy, served pie-style in a dish topped with a ring of whipied potatoes. The dish is English in origin, sayslfor use in the shepherd's pie, it the Amcrcian Meat Institute, but should be handled properly to as- is favored by restaurant and home cooks the world over. It is an excellent second-day meal from oven-cooked roasts of all kinds. sure a dish nf best flavor. Meals left from a meal should be cooled quickly, promptly covered and re frigerated. To conserve space, the bones may be removed from the No matter what meat is c1ioscnmcat before storage IN A LUNCH BOX RUT? Call on the Inventiveness of your youngsters fo help make menus varied and interesting. Let them choose favorite soups and sandwiches, tnen tin the menu to assure proper nutrition Cow Belles Corner STKW MEAT Here are several different stru recipes: OVKX STKW i lbs. lean meat, cut in IV cubes 2 larpe onions Hour and at for browning I can condensed tomato soup 1 cup water Salt, pepper and paprika 4 carrots, slicH fl small onions fl small potatoes Dredge beef in flour anH brown along with sliced onion in fat in hot frying pan. Remove beef and onion to baking dish. Add soup, water and seasonings to fat re maining in pan. Bring to a quick boil and pour over beef. Cover and hake in moderate oven '.ISO degrees i for about two hours. Add vegetables; cover and continue baking one hour lonccr. From Roundup of Reef Cookery REEF ROtRC.lKAON' (Reef Rnrgund 2 hs. lean beef, cut in 1" eirbes 2 tablespoons bacon d r i p pings 5 medium sized onions 2 tablespoons flour Marjoram Thyme Salt pepper !2 cup beef bouillon I cup red w ine 'a lb. n.'ishrooms Slice onions and fry them in bacon drippings until brown, us ing heavy skillet. Remove to sep arate dish. Brown meal in same drippings, adding more fat if nec essary. When cubes are browned on all sides, sprinkle l'a table spoons flour over them and add a pinch each of salt, pepper, mar joram and llivme. Thcrt add cun bouillon and one cup red wine. Stir mixture well for a mo ment, then let simmer as slowly as posible for 3' hours. The mix ture during this cooking should just barely bubble occasionally. The liquid may cook away some, so add a little more bouillon and wine 'in the proportion of one part Mock to two parts winei as necessary to keep beef barely covered. After mixture has cooked .Vi hours, return brown onions to skillet, add '2 lb. sliced Iresh mushrooms. Slir well, and cook 14 hour more. Again it may he necessary to add more stock! and wine. The sauce should be thick and dark brown. Serve with French bread, a tossed green sal-; ad, and a light dessert. ! From Tolly Pacific-Rev Lvons Ml NG Alt I AN (iOl'LASIl" 2 lbs. beef, cut in IV cubes 1 quart boiling water or stock 2 clove? garlic 2 (oaspoons paprika l'a cup potato cubes I large onion, chopped fine 3 tablespoons butter .1 tablespoons (lour 'pi marjoram, if desired Melt butter, add onion and cook until tender and slightly brown. Add meat and cook five minutes. Add flour and seasonings. Stir until well blended. Add water or stock or part tomato juice. Cook slowly until tender. Twenty min-i utes before serving, add potato cubes. May also be served with vegetable. Twenty minutes he- fore serving, add tiny whole car rots, whole green beans, small onions, or lima beans. Season with ' teaspoon marjoram. Five minutes before serving, add to mato wedges or one cup stewed tomatoes. By Fanny Farmer ftontleu BEEF iUw meat olwayi it o "good buy" ond tht deep flavored ilewing and pot rooit ing cult oft particularly good budget itreichers. ' I. crutrted red pepper 1 cup beet bouillon Yj up 'td wint 1 No. 2 con whole tomofoei 2 green peppers cut in tquorei 1 ? evneet noodles Olive Oil 2 medium on tern, chopped Flour 3 Ibi. BEEF cut in l" cubei 2 ctovei garlic i f. oregono Coer bottom of heavy ik.llel with olvt oil. Htot. Brown onions, temove to separate bowl. Flour bef. Brown in oil. Crush garlic in salt. To meal odd onions, garlic, oregano, red pepper ond bouillon. Cover ond simmer slowly fof 2 hours or unlit meat is tender. Add more bouillon if needed. Add wint ond cover, iltom (or 3 minutes. Add tomatoes ond cook uncovered 15 minutes. Add green pepper ond cook another 15 minutes. Cook noodles and drain. Add part of sauce to noodles and mil. Serve with BEEF mitturt. Sweet Sour Red Cabbage apple anil rahbape. Cover and I simmer unlil lender. Add two ta- hlespnnns brown sugar, one ta Whether served immediately orjcomhine with abha;e. Add "nc hl(ls)oon wjn(1 vjnc(,,-,r anH i, irhea'.ed just before dinner, this , tablespoon instant minced onionhravpodn caraway seeds. Simmer uMPPl.vmr red cabba;e has a sa-jto ', rup water and pour ncraboiil live minutes loncer. vnry goodness ait it own. Chop one large red cabbage coarsely. Slice and peel three tart apples: ill made naturally... to naturally it's fceffer WOW! Look at This!! More Washington's Birthday Specials! Sportswear i it d"Otes COD'H, Virt. ftt A'l I i II I I u brand', from rfgu'or itocV mw I I Crwd tomci We don't wot i Yinter Gloves lAnff rslv'on 0d Or'on Sorri driving ifylfi J) with IffitHcr )7olm. Free Customer Parking 5th & Klomoth 5th and Main SPECIALS FOR THURS. . THROUGH ioo mmmA M0NDAY FRESH - LOCAL WWA. Will 3 I Mm nrrr lu " v-ti tne savings we greats DCtr 5ltW II P. Veaetable Shartenina LW' ? 'JTW.- , Z I Bot Foodt Vegcrable lW' mm H hmf) SMALL Jj ill . b &?. Vjn4. ?fs iBI AnrC ffr M zz Xmsm&V ( 'i BLEACH Ttym m-j. d.p "!. at A 9 Sf I Giant Size P'v- lji. -.l. li j 11 n 1 1 . PvVSrSK Packoga R H H . DOUBLE YOUR MONEY Pnrlrlinnq ---rj B V imW BACK, IF NOT THE FINEST . .cvli - y ''mJjJte YOU EVER USED V&iT aa a nr. a niMr b b i r ws 'mz&mwmmmmmiMmm OREGON - PACKED QUALITY - DUNDEE WHOLE KERNEL OR CREAM No. 303 Cans W mm-m.km HALEY 40-oz. Cans 2 69 P1MKLIQUID 49' el!5)PC A fi Lorgc, 22'2-oz. F I if- Ihf IT M El 11 Loaf. Cello Wrapped, if 0 3 Jl" liUllafiali Enriched Bread. A R fr flflACAblOMi " isa.4 v 39' FRUIT-DRINK S: 2139' U.S. Good EEFROASTSVS.- XmmmmmmmmmwmBmmmmmiA Swift's - Sliced Rasher a. rpg Bacon Fresh Hourly A OA Ground Beef 3lb, luu PURE PAK tUTr WIENERS nk-5y FRESH PACIFIC OYSTERS 12-oi. jar 49c (fraSHVEGBWCAIIC Vthen taste HkeSprirX UX1 DUNCAN W HINES Many Kindt U 2-Loyr Boxes FIRM FANCY LETTUCE Head 10c KLAMATH GEM U.S. No. 2 POTATOES 20 49c NEW CRISP RADISHES 2 Bun 1 5C CRATER LAKE MELLORINE FRESH CHURNED HALF GALLON 49c BROOKFIELD Butter 59l NEW GREEN m y w ' 2- WW sj " DUY
