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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
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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.
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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