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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 21, 1963)
a HKRAI.n AND N'EUS, Klamath Falls, Ore. Thursday, Ffhruary 21, ISfiJ PAGE 5-7 PACE C HERALD AM) NEWS, Klamath Fall, Ore. Thursday, February 21, 1963 S332U m m 9 - t $m v A 1 'v --jr rl ' . 1 f f f ' ftWWMMWaMMIMIiMMMIiaMWMIMBWMMIMii FROM THE SWISS The tang of Swiss cheese combined with tuna or cooked chick en plus other ingredients, results in a dish that can be served the year around. It is fancy enough for important people, easy enough to prepare to serve it often to your family. Good For Lent And Long After When appetites grow Jaded, as they so often do at winter end, il's Lime, to serve snmetlung spec, tacular. Good for the cook's mo rale, as well as those on the re ceiving end. Trust Switzerland Swiss cheese to make the difference. Its melly quality is so Ideal for cookery; it blends so well with other flavors; truly U1L9 pride- of Swiss cheese craftsmanship deserves top pot im the marketing list of tile home chef, as It gets from the world's leading holel chefs. For example, take Patty Shells Siiifo. You can llsfl nronarod pull pasliy (.hells, available all most bakeries, or the frown, or make 'em yourself. Then make the saucy filluig that makes spirit zoom. Here's a dish to serve ell jcar round, fancy enough for your most important luncheons, deli cious enough to put before the family often. PATTY SIIFXLS SUISSK 8 frozen or fresh prepared puff pastiy shells Pilling: Approximately 1-3 cup filling for each patty shell tablespoons butter 1 teaspoon grated onion 2 tablespoons chopped pi miento cup chopped mushrooms .I'd tablespoons (lour 2-3 cup while w ine .1-3 cup cream 1-3 cup milk Salt and pepper In tasle 1 cup tuna fish or cooked chicken, culvert 1 lal)lcsioon slivered almonds 1-3 cup Switzerland Swiss cheese, cubed 8 squares Switzerland Swiss cheese. '," thick. 4"x4" Bake patty shells. Cool. .Melt butter and saute grated onion, pimiento and mushrooms until len. der. Blend in flour. Gradually add white wine. Stir constantly to pre vent lumping. Stir in cream and milk. Cook over low flame until thickened and smooth. Add salt and pepper to taste. When ready to fill pally shells, fold ill tuna fish or cubed chicken, slivered al monds and cubed Switzerland Swiss cheese. Heat until piping hot. Place patty shells on cookie sIhmM. Fill with tuna and cheese or chicken and cheese mixture. Top each shell with 4"x4" square Switzerland Swiss Cheese. Place under broiler until cheese is light ly melled. Serve at once. r. r Si. 4 : iff y-iz fci'id ,L ;i JJsH OATMEAL 'N' BEEF If children are reluctant to eat meat, here is one way to ca mouflage it to make it acceptable. Stir ground beef into oatmeal mush. Make The Most Of Meat Power Making the most of meat power means planning meals to assure adequate high-quality meat pro trm lo suit individual nutritional needs. One method is to use sti allied ltd per cent meals or chopped loo per cent meals as pmlrin boosters in familiar food tniiibiiinlious. There are many occasions when a protein supplement Is in order. For example, il is not just the tiny lots who experience eriods of I lapnl growth, Prr teen and teen age aie times when an ahiiii(lanre el body building piolein is escn-t lial .Siiamhlcd rs or cooked ccie.il at hicaklasl are rasily for lihrd by the addition ol one jar of chopted tin, ken or beef while llie fond is cooking. Or. a jar of si . lined meat may be substituted tor one-half cup of the milk used u lii.n r-nntoi-, ft n.n Lm tf Kulli.r st-otdi or clioroiate piulding mix The elderly hve-aliaier is somr i limes prone lo skipping meals or rating only simple food. Itoastsl and caserule dishes are difficult to prepare in small enough quan lilies for one person. Again, strained or i hnpiod 10(1 per cent meals come to Hie rescue for Ihry pinvide meal porter in a single sn ving-surd jar In be combined with other foods for a satisfying and nutrition packed meal. MEAT POWER OATMEAt, (Vlrld: 4 to servings! 3'i ounce jar chopped lieef for juniors 2 rups quick cooking rolled oats 1 teaspoon salt 4 cups water Slir rolled oals into briskly boiling, salted water. Cook (or 1 minute, stirring occasionally. St i r in chopped bee( until mixture is well blended. Cover pan. He move (mm beat and let stand a lew minutes. SOU) SPAGHETTI MICK, (Vlrld: 2'a III" 11 .Vi ounce jar chnpjied beef for juniors It'i ounce jar chopped pork lor juniors I cup cooked tomatoes fi ounce can tomalo paste '.i cup shredded eheddar cheese 'j teasKion salt 'i teaspoon dry mustard Combin ingredients in a same pan. Ilring lo a boil and simmer . minutes. Serve over cooked spaghetti. 1 $Mt&m I made it myself end saved bttidet! TOPS IN QUALITY! LOW IN PRICE . . unrt I'd rpr fcit.) hff. r. TMi. Il'l v. S'.ni fmrlv n-i'i Tlr o. it rniuM in nmni Ntur inH vnur mf" rf r(, L'iU lM than s.iniinr rel. AT 6R0CIRS IVEHrWHIlI l.S MUqt mtitt 4 .. II nf jr r rc,p hwl't lUtSIll SPDUANCI CO. lei Ml 6rt fH, Mm! r- -tV JO" AS I 4-S"IUll'llH-Cywi lil.lI,1,',Akll: OVER 300 FREE Including 16" Emerson Portable ... to be given away Saturday, Morch 9th, No obligation. Just pick up your Free tickets anytime at Big-Y. Winning numbers will be posted in the store following drawing. Besides the TV, you may win a Hair Dryer, Clock, Transistor Radio, an Appliance, Jewelry, 30 cup percolator, ice chest ... or any one of hundreds of free gifts. Pick up a free ticket each time you visit Big-Y. The more tickets you have, the more chances to win. JUST IMAGINE! HAM wiches y Yes, jusr 5c for a delicious HAM SANDWICH served with your choice of a steaming hot cup of free coffee or ice cold UPPER 10 POP. Served both Friday and Saturday from 10:30 AM till 5:30 PM. Carton of 16-oz. . . . with your purchase of a carton of 6 16-ox. of Royal Crown Cola (plus deposit) at the regular price. Have a free sample of Upper 10 Friday and Saturday, 10:30 to 5:30. We Cannot Tell A Lie WE'VE REALLY TAKEN THE AXE TO PRICES AT BSG-Y Shop the store where you take home the savings in cash. A savings is the money left over after you have bought your gro ceries. This money that is left in your pocket can be spent anywhere, anytime , for anything. There's more CASH SAV- 1Nj5 at BIG-Y. nKUUBn ' POODS Fecial pufti" 2 ALE if EXTRA LARGE "AA" FRESH Klomoth Farm Fresh Doz. c Bradley 8" Frozen tPDES (a) Apple, Cherry, Peach or Boysenberry V VS. tc i f 'Si. 'Av "-& ' i. m - Nkvvy ft mWF&n iniMiMMiiiftX '. lifmvimmtcmm tnniTfm-wi Golden Korn 100 Corn Margarine $1100 Enjoy Quality Foods At Low Sale Prices! Flav-R-Pac 303 Tins Beans Corn ft Peas W.K. or Creamed Style Tender, Green Mix Or Match Flav-R-Pac Yellow Wax or $T All Cuts Included - U.S.D.A. 'Choice1 Swifts Premium And Fine. Local Beef Tender Beef T (8) - 1 ill French Sliced Beans b-T" FRUIT COCKTAIL 303 TINS West Pak Frozen Vegetables Big T4-lb. Bags Cut- Green Beans French Fries Mixed Veaetables pe0J & Carrot5 Peas Corn Hash Browns BISQUICK Big 60-oz. Family Size Ay Friskies Dog Food Tall Tins 8100 26-oz. Tins Magic Sauce Cubes or Meal VARIETY 30x30 Unhemmcd TEA TOWELS 4oo Hair Spray Roycltc Protrisionnl Aqua Net Reg. 2.00 S39 PS: ;33 Big-Y Fresh Lean, Meaty 'or Swift's Premium, Cut Up Please 'i 7 F$f00 MARVELOUS FOR BRUNCH Moist-Rich Raisin Muffins Muff ins illl country breakfast flavor mid Iriidcrncss and the most bountiful color imaginable. Tanjiy coarsely rhopped raisins, exotic spires and pumpkin five these muflins h marvelous new llavor. Serve tlicm for special occasion breakfasts with sausages and scrambled eggs. h cup dark or golden raisins 1 1 3 cups sifted flour 2' 4 teaspoons baking powder 1 teaspoon sail 1-3 cup sugar 2 teaspoon cinnamon 4 teaspoon nutmeg ' i cup shortening 1 egg, beaten '.j cup cooked or canned pumpkin la cup dairy Kiur cream Chop raisins coarsely. Sift dry ingredients Into mixing bowl; cut in shortening. Add raisins and re. maining ingredients, stirring just unt il blended. Spoon into greased muffin pans, about 'i full. Bake in hot oven (410 degrees F.I 20 1 lo 23 minutes. Serve hot. Makes 1 to l'i dozen muffins. Flav-R-Pac Purple Plums 2Vi Tins $1100 Large, Sweet Navel . Cherries 303 tins ;oo (o) Tall Tins 00 Kr.lffcrtT-li'S-J-l IT T - ' lb. & fi no Mji!AAm Meat P 41 o Ivory ; loffee Full Qt. liracle Whip Bonfire K SAL TALL TINS 2 and Green Onions, Fresh Large, Fancy Slicers Folgcr's essiufs Cresccr.r Spanish, 16-oi. escafe a alvo Instanr, 10-ot. issise Reg. 09c c Chiffon, roilct, 2-roll Johnson's 14-oi. $25 Swift's Premium Whole CANNED CHICKEN Radishes Cucumbers Yellow Onions roccoli Grapefruit Cottage 303 tins Shady Oak 4-oz. Pieces & Stems jam jnaay van h-oz. ricccs 1 Mushrooms Gold Medal 25 lbs. $67 ugar Spreckels, 10-lb. bag c I BIG 3-lbj 6-oz. fi J I J Fresh, Green Large Bunch Golden Delicious and all other in-season Fruits and Vegetables USE FIRST NATIONAL BANK MONEY ORDERS UP TO $300 20c Right Reserved to Limit - Closed Sundays 4710 So. 6th oriqinatad In Vienna b- CIQM VIENNA. CfUn Krinale. a no-knead spaciality fore if was adopted by Danish bakers. It is easy for beginners to prepare with its prune filling. ' Good too, 4-H Club Cooks In Hip realm of cooking and baking, the younger generation often does itself proud. Evidence of young entrants' accomplish ments are given every year at state and county fairs, where dis- j plays of cakes, pies, preserves and breads line up row on row. In llie 4-H Dread Demonstration Project alone, 4ti5,000 girls par ticipated Inst year in competition (or awards, compared with 196,- oon in 1!52. And award or no award, young cooks everywhere are trying their hand at yeast baking. I It s no wnndct there's so much interest in this area of the culina ry art. Working with yeast doughs and decorating baked breads and rolls is fun and creative. It's easy, loo, with today's slcp-by-step di rections and tested ingredients. TOI FKF. KKINGI.K (Makes 1 large rake) ' i cup milk 2 cups unsilted flour i cup sugar A Good Breakfast Start with a nutritious break fast lor n good-morning feeling all dav long. A good breakfast ran be prepared easily with quick cooking meats such as hacon and sausage. Olher fast-cnoking meats for the first meal of Hip ilav include broiled calves' liver: fried, sliced, canned corned beef hash; and small broiled club steaks. (i P.irsipv 1 in in v i ITryj! j teaspoon salt ' cup Cj stick I margarine cup warm water i packages or cakes yeast, active dry or compressed 1 egg, beaten l'i cups chopped stewed prunes .1 tablespoons sugar .1 tahlesoons lemon juice Vi teaspoon grated lemon peel Scald milk; cool to lukewarm. Combine flour, sugar and salt. Cut in margarine with a pastry cut ler. Measure warm water into large warm bowl. Sprinkle or crumble in yeast: slir until dis solved. Slir In lukewarm milk. beaten egg and flour mixture. Stir until well blended, rlace In greased howl, turning to grease lop. Cover: let rise in warm place, free from draft, until dou bled in bulk, about m minutes. Combine prunes, sugar, lemon juice and lemon peel. Set aside. Punch dough down and turn out onto well floured hoard; divide in half. Hull each half to a IB x 12-inch rectangle. Place one hall on a greased 15 x 10 x I'A-lnch pan. Spread with prune mixture. Cover with second half of dough. Seal edges well. Cover; let rise in warm place, free from draft, until doubled in hulk, shout i hour. Bake in moderate oven I.1.V) de grees F.) about 20 minutes. Turn out of pan at once. When cool ice with confectioners' sugar frost ing, if desired. Combine I cup confectioners' sugar with 2 tea spoons milk, water or fruit juice, or enough to make thick pour ing consistency. Flavor with few drops of vanilla extract or your favnnle flavoring. Flakes1 in Biscuits Ml I lospoin ttt so In th dry inrHitiits bH mitm b.Vll'H. Rf wi they r C'MCmt Parsley HnKn rhwn In perfect ID pearnnre. inr parliM fir fifilff! Irnri llnor is "tunt" Pi o( jrj ril in rjijiir Vi el. im. RE5CENT V Marfhonfl Sitrt IMJ WHAT TO SERVE? TO SERVE? WHAT WHAT TO SERVE? TO SERVE? WHAT WHAT TO SERVE? TO WHAT Grade School Weekly Menus Monday, Feb. 25 Vienna Sausage Buttered Potatoes Stewed Tomatoes Peanut Butter Sandwich Cuke !i pint milk Tuesday, Feb. 2d Beef Vegetable Soup Filled Sandwich (Meat) Stuffed Celery Pudding ? pint milk Wednesday, Feh. 27 Barbecued Beef on Bun Buttered Corn Cheese Sticks Dessert (Cook's Choice) i pint milk Thursday. Feb. 2g Chili Beans Finger Foods Hot Buttered Rolls or Dough nuts Fruit Va pint milk Friday, March 1 Bake Potatoes (Lola of butler) Cottage Cheese and Peach Salad Tuna Sandwich Gingerbread with Orange Top. ping i,i pint milk Your Child's Health Careful planning of your young ster's meals may be more impor tant lo their health than you real ise. It's during these growing years that your child needs a good diet to build body tissues and make strong hones. One o the best of protein foods is meat. Plan to serve meat to your young sters for lunch or dinner every day, the American Meat Institute suggests. JnniNi"J ijyTf JTn" A I ffjkrWft V"" OUANOt AND an mm n l ma i iPnt- ; i av r- , AS AN ENTREE AS A MAIN COURSE snows or COURSE ITS erst j 101 TOO . .. tout IWUT . . . TOUt (Ui S 3IG-Y MARKET 4710 Jo. 6th Stmt Klamath Foils
