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
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DUY