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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 28, 1963)
PAGE 4-B HERALD AND NEWS, Kltmath Falls, Ore. Thursday, February 28, 1963 All-ln-One Mea meat on both sides in hot butter. Serve topped with .Nfcishroon. 1 can 1 lb.) tomatoes i, jp packaged pre-cooked HASH IN AVOCADOS A little leftover Sunday roast can tender-crisp. Add the roast, cut into cubes, and a can of bouillon Sauce. Six to eight servings. rice I be easily turned into another main dish with a brand nrw look and taste. Saute one to two teaspoons curry powder in butter or oil for a minute or two, then add a cup of chopped onion and cook until or thinned-down leftover gravy. J 4 ? Intrigues Family The family will feel the mys- LUNCHEON MEAT PARMESAN v 4 MusNvom tauce- Cook a 4 oz. Cut a (Jice from side of egg plant. Scoop out pulp, leaving a hk to inch shell. Sprinkle inside of shell with salt. Chop pulp and the peeled slice. Cook in salad oil until tender. Add dried vegetables, Simmer 20 to 30 minutes to blend flavors and reduce liquid. Spoon into California avocado halves and serve with steamed rice tossed with chopped parsley or chives. can o! drained sliced musn- rooms in 2 tablespoons butter un til lightly browned. Stir in 1 cup terious air as you're busily pre paring dinner. But, only you will 2 cans (12 oz. each) luncheon meat 1 egg 1 tablespoon water cup fine dry bread crumbs .'. gratc-i Pi S r.-. . cheese I teaspoon garlic powder 'a cup butler or margarine Mushroom sauce Cut luncheon meat into hi inch rich well seasoned cream sauce and a can (8 oz.) peas, drained. know the secret until it is on 'N. Heat. seasonings and tomatoes; simmer I? the table. Canned luncheon meat takes on a new look browned with &iSJ(avattd erum! am Fis mesan cheese coating and topped with creamy peas and mushroom sauce. 10 minutes. Add rice. Spoon into !e2f!DIant netl. oei sneu in snai- 'New Price March 1st Pickett's Milk STIFFED EGGPLANT 1 medium size eggplant Salt 1-3 cup salad oil 2 tablespoons instant minced onion 2 tablespoons parsley flakes 2 tablespoons celery flakes 2 teaspoons seasoned salt i teaspoon basil 1 teaspoon Worcestershire sauce low baking dish with a smau amount of water in the bottom of it. Bake in a moderate oven (375 degrees) about 40 minutes, until eggplant is tender. Four to six servings. Menu: Luncheon Meat Parme san, stuffed eggplant, french fried potatoes, sliced pineapple-cottage cheese salad, tiny biscuits with butter and honey, sherbet and cookies, coffee, milk. Dressed in high style the vege table accompaniment is eggplant stuffed with richly seasoned toma toes. (A dish amazingly delicious with meat, fish or poultry.) Team the dishes with french fried pota toes and pineapple-cottage cheese slices. Beat egg and water until uiended. Dip meat slices in egg, then in mixture of crumbs, Par mesan cheese and garlic powder; At Your Favorite Store press crumb mixture firmly to salad. Crisp sugar cookies are a good dessert. both bides of meat. Let crumb mixture dry a few minutes. Brown ; I ii . iinTiMimtTrnintiniMMiirt iiriiinnmn-'i" 1 '"l HI "feu A DINNER ON A PLATTER Here is a colorful meal all wrapped up at a unit new recipes to delight the family. Sauced Luncheon Meat Parmesan and tomato Stuffed Egg Plant are taste surprises. With the help of convenient canned foods the meal is a breeze to prepare. V-5 9 ' i -Ttr- -r -) --- - ryvTniHMi "-imni , -' ... TASTE TEMPTATION This Is a revised European favorito, easily brightened with canned tomato sauce to contrast with rich-yellow cheese. Chicken is one of the most reasonable meats on the markets today. . Chicken And Cheese Boldly beautiful for your next luncheon or family dinner is this bright platter reflecting the na tive characteristics of a sunny land. Flavors are combined with imagination and finesse to make this chicken real gourmet fare. Dcspito its European look and rich flavor, this is an easy-does-it dish, thanks to the conven ience of always ready canned to mato sauce. And of course you can substitute chicken pilfls for the whole chicken, if your family plays favorites. Only trick to remember In mak ing Chicken-nnd-Chcese is to servo it just when the cheese begins to melt it is a coating and not a mixer that rich yellow cheese atop the rich red sauce is irre sistible, CHICKEN AND CHEESE 2'i-3 pound frying chicken, cut up Vi cup flour l'i teaspoon salt . 'i teaspoon pepper 'it cup poly-unsaiurated oil t nip small white onions : : 1 cup chicken stock, bouillon or water. 1 clove garlic, crushed i tcjaiic-in Uimgon 2 (8-ouncc) cans tomato sauce 2 tablespoons sliced stuffed olives Vt pound Swiss or Monterey Jack cheese, sliced 1 tablespoon chopped par sley Lightly coat chicken with flour, salt and popper. Saute chicken in poly-unsaturated oil In large Tangy Broccoli . 2 packages frozen broccoli j cup dairy sour cream ; . 2 teaspoons prepared horss ; ' radish ; . Dash paprika Salt and pepper to taste Cook broccoli according to di rections on package. Drain well. Combine remaining ingredi ents and blend well. Serve over cooked broccoli. Makes 4 to 6 servings. Ask about daily "Business Card" SPOT ADS TU 4-1111 skillet. Add onions, chicken stock, garlic, tarragon, tomato sauce and stuffed olives. Cover and sim mer 1 hour or until chicken is tender. Arrange cheese on top of chicken pieces; sprinkle with parsley and cook until cheese just begins to melt. Get the Buy Low Habit! You save every day when you shop here! Shop - in . A Count -tear Standby Big 20-oz. Bottles Catsup ffl iSs inriirv itr.cD jf Finer Mb. Tall Tins A ' Dog Food IZ""SQ Dundee 8-oz. Cans Tomato SAUCE One-Doz. Cans 1 SWIFTNING SHORTENING ADAMSDALE COTTAGE CHEESE PINT CRISP VEGETABLES MICKA'S SANDLAND, MAUN NETTED GEM BLUE RIBBON ft ft Oft POTATOES lUi 07 MEDO BEL LOW-FAT FROZEN DAIRY Many Flavors Half Gallon DESSERT FRESH LOCAL CRATER LAKE BUTTER local. jiFRESH LOCAL EGGS S o9c IL READY OR FIRM - THIN SKIN IftC AVOCADOS MSt lUea EXTRA CHOICE LARGE f fym C TOMATOES llb- 61 BEAUTIFUL GOLDEN HANDS A A"T C BANANAS I lb II ARIZONA SEEDLESS ftFyfftC GRAPEFRUIT 049 MILKY WAY BARS Reg. 5c Mb. Waxed Cartons 4 Cubes in Carton i i R Grade School Menus Mnndny, March 4 Scolloped potatoes a n l Chipped Beef Muttered peas Cheese sticks Hot homemade buttered rolls Apple la pint milk Tuesdny, March S Italian spaghetti Combination vegetable salad Hot homemade multins and butler Fruit a pint milk Wednesday.! March 6 Kried chicken Masliod potatoes and gravy (ireen beans (buttered) use the brand you know ADD HAVORIETY TO LENTEN MENUS Bread and butter sandwich Cranberry sauce Fruit Jclln 'i pint milk Thursday, March 7 Chili beans crackers Haw vegetable (inger foods Hot buttered combiead and honey Appio or oilier fruit Humeniade duugbnuls ) pint milk Krkluy, March S Toasted cheese sandwich or bun Hash brown potatoes Pickled beets Kruit cobbler i ' pint milk B j2 made naturally.., to naturally it's better Hostess - Frozen Foods 10-Oz. Pkgs. cdimapu DDnrrnn PEAS AND MIXED CARROTS VEGETABLES PEAS CORN p FRESH MEATS LEAN - BONELESS W STEW MEAT DEL MONTE PORK SAUSAGE 1 - 29c CRATER LAKE CHEDDAR Golden - Full Cream CHEESE 39 c lb BREADED FISH STICKS g a 29c SWIFT'S FRESH PREMIUM WHOLE STEWING c CHICKENS 25' 29- CUT UP TRAY PACKED w ... faa mm a nCfn. 5wafisv. ' .. WwffiWjk, Bi9 6-0z- Pass-Around mm CRACKER i JACKS r,lD OK COFFtE Snoboy Fresh DATES 12-or. Plastic Dish BANQUET 8-Inch FROZEN FRUIT PIES SOc YOUR CHOICE each Snow's Old Fashioned, No. 1 Tall CLAM LARGE SIZE SWANSDOWN Chowder A s 'V Haley's Big 40-oz. Cans CH6LI CON CARNE HEAT & SERVE HI COUNTRY APPLE ant CIDER Gallon Jug CAKE MIX n CRATER LAKE HALVES MEDFORD ELBERTA GARDEN WHOLE EARS : PEACHES : APRICOTS Your tffe. MT SUk 369C MENS -WHITE HANDKERCHIEFS LARGE SIZE 10 Dundee Big 46-oz. PINEAPPLE JUICE 4 cons 95 C Otter Albacore ll II Tuna 3 No. Vi Cons 9?c Standby No. Vi Con Tuna 451.00 0cr - Foncy Core CfiFClS 5 T 1 5 Ea OYSTERS 2 cfn,' 79c games - puzzles Lou-Z-Ano Broken 4V4-0.. GIFTS - TOYS SHRIMP 2 con,79c HARDWARE ELECTRICAL FOR HOME REPAIRS POST OFFICE OPEN EVERY DAY 9 A.M. UNTIL 8 P.M.
