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
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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.