Herald and news. (Klamath Falls, Or.) 1942-current, February 28, 1963, Image 17

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Herald and news., February 28, 1963, Page 17, Image 17

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Newspaper Page TextAs It Sounds You have often bMrd il aid tliat a meal that kks EvxhI is most likely mnl (hat taitw good. 6ut, have jwi hrard this one? A meal thM founds good taslos cnod. That's urut sav about the supper piwsent to day. Here is the menu. Imperial Crah. Tomatoes irovencai, tae sar Salad and (or dessert, Crepes Suzettes. Sound good? Don't let a menu like this scare you. Each and everyone of the recipes has been kitchen tested to make sure the dishes are just as good as they sound. Imperial Crab 1 pound crali meat 1 teaspoon dry mustard i teaspoon salt 1 teaspoon Worcestershire sauce '.i cup real mayonnaise 1 tablespoon capers Real mayonnaise Paprika Pick over crab meat, leaving in as large pieces as possible Blend mustard, salt and Worces tershire sauce; stir in real may onnaise and capers. Genlly fold nuvture Into crab meat. Spoon onto scallop shells or into small shallow casserole. Spread with light coating of real mayon naise. Sprinkle with paprika. Bake in 375 degree (moderate) oven until top is golden brown, about 20 minutes. Makes 4 servings. Tomatoes Provencal 2 medium tomatoes 2 tablespoons corn oil mar carine. melted ',i cup fine dry bread crumbs 2 teaspoons finely chopped green pepper (optional) 'i teaspoon finely chopped on ion (optional) Dash pepper Wash tomatoes; remove stem ends and cut tomatoes in half crosswise. Arrange halves, cut side up, in shallow baking dish and brush top surface with some of the melled margarine. Combine remaining melted margarine, bread crumbs, green pepper, on ion and pepper. Spoon onto toma to halves. Bake in 375 degrees (moderate) oven until crumbs are lightly browned and crisp, about 15 minutes. Makes i servings. CAESAR SALAD ' 2 tablespoons lemon juice 2 tablespoons cider vinegar 1 tablespoon Worcestershire 1 "' sauce b teaspoon dry mustard Vt teaspoon salt Vi teaspoon pepper 1-3 cup corn oil 1 clove garlic 1 small can anchovies 3 quarts salad greens Va cup grated parmesan cheese or crumbled blue cheese 1 egg 1 2 cups croutons Combine lemon juice, cider vine gar and Worcestershire sauce with mustard, salt and pepper, Pour In corn oil. Add sliced gar lic clove or rub iiwl with cut garlic. Cut anchovies into small pieces and add to dressing, re serving a few slices for gar nish, if desired. Tear well drained and dried salad greens into pieces and place in a salad bowl. When ready to mix, remove garlic from dressing, pour over greens, add cheese and toss lightly until all greens glisten and are coated. Break egg into salad and toss again until well mixed. Sprinkle croutons over salad. Mix lightly. Serve immediately. Makes 8 servings. To make croutons; trim crust from four slices of white bread Brush both sides of bread using 2 .tablespoons corn oil. Cut into cubes and toast In 3ou F. (mod eratc) oven, 10 to 15 minutes or until golden brown. CREPES SUZETTES 2 cups unsifted flour 2 teaspoons baking powder 1 teaspoon salt Vi cups milk 'i cup com oil Vi cup light corn syrup Apricot sauce 1 tablespoon orange extract Silt flour, baking powder and salt together. Combine milk, eggs, corn oil and corn syrup in mix ing bowl. Beat with rotary beater until blended. Add dry ingrcdi ents ami beat until batter is smooth. Refrigerate several hours or overnight, if possible. Bake batter on ungreased hot Rriddlc, using about 2 tablespoons for each pancake. Fold each in half, then in half again while still hot. Set aside. Wiicn ready lo serve heat apricot sauce in chafing dish or electric skillet. Add folded pan cakes; heat, turning once. Reduce heat. Sprinkle sauce with orange extract. Ignite and serve when flaming stops. Makes servings, about 30 pancakes. Apricot Saure Pa cups light corn syrup I cup apricot jam U cup corn oil margarine Combine corn syrup, apricot jam and corn oil margarine. Place over medium heat and stir occa sionally until margarine melts and ingredients aro blended. Note: Pancakes may be pre pared altcad of time, folded. wrapped and stored in refrig erator or freezer. Sauce may be prepared and stored in covered container in refrigerator. Reheat sauce before adding pancakes. (Do not add extract until ready to serve.) T 4 IJ&vCj ' few. DELUXE MEAL PAGE HERALD AND NEWS, Klamath Falls, Ore. Thursday, February 21, 1963 Spotlight On Food Food Marketing Information Information on anticipated fod supplies for tiie first part of 1963 is given in Feb. 4, 13, Demand and Price Situation, (pub lished quarterly by the Economic Research Service of the U.S. De partment of Agriculture.) Brief ly here's what's ahead: Meat and Poultry Red meat production the first half of 1963 will be above a year earlier, with more beef and pork but less veal, lamb, and mutton. I Inventory of cattle and calves on feed on Jan. 1, 1963, was up 12 per cent from a year earlier. Cattle prices this spring are ex pected tc ? lower than a year lago, meaning beef prices to con sumers should not increase. This week's reports from Oregon meat wholesalers note prices on all beef cuts are dropping. There will also be more pork. The fall pig crop was up about five per .?j. jrnmflt ypjff eflrlipr ( The supply of broilers going to market January through March, 13, is expected to be about a tenth larger than the same period in 19H2. Broiler prices may con tinue below year-earlier levels during the first half of 1963. Prospects for turkey production in 19S3 are for a little more than the 92 million birds raised in 1962. Price tags on two quality . tur keys the first half of 1963 are expected lo be higher than a year earlier. There are fewer old crop turkeys in cold storage ware houses. For all 1963, the U.S. Depart ment of Agriculture predicts meat and poultry supplies will rise 4 per cent. Tha would represent enough meat to supply an extra three pounds to every person in the country, or a per person sup ply of 202 pounds. Number of eggs early this year has been running below a year earlier; the rate of lay is larger, but the nation's laying flock slight ly smaller. Eggs will be very much in the spotlight for con sumer use March through Juna; traditionally. Oregon retail prices on large eggs usually are at their year's low. Fruits Substantial supplies of fresh or anges and grapefruit still can be pxnecteH this winter and spring. I despite freezes in the major pro jduction areas. The orange crop after the January freezes is ex Inected to be about 17 tier cent below the record 1961-62 crop. Shjppi)g point prices for Florida oranges of good quality have dou bled since tiie freeze, and are ex pected to continue above last year's levels. Auction prices on California oranges also have ad vanced, hut not as much as a year ago when the crop was short. Grapefruit production is now ex pected to be about a fifth below last season. In Florida, the prin cipal grapefruit state, there are reductions in all types of grape fruitpink and white seedless. and seeded varieties. Prices can he expected to average above last iyear. r,..- i- nrrn..t; ;K in cat. vaging Florida citrus fruit, output ot canned juice was about .W per cent above a year earlier, and that of frozen concentrate was up one-fourth. . Vegetables Versailles for fresh market Iduring February acd March i!l be significantly smaller tnan a year earlier. Smaller supplies are in prospect for most lender items as snao beans, sweet corn. green peppers, and tomatoes all hardhit by December and .lanuarv freezes in winter produc ing areas. Less affected by the cold, supplies of a number of hardier items are also likely to be smaller. Potato supplies into midspring e more than ample, though moderately below the large sup ply ot a year ago. sweet potato nroduction in 1962 was substantial. ly larger than in 1961, and ap parent numncr oi sweec potatoes yet lo market is materially larg. er. HERALD AND NEWS, Klamath Falls, Ore. Thursday, February 28, 1963 PAGE 5-C Do Potatoes Top Vegetable List? Warm Peaches Warm sweet peaches and a crisp cooky topping make happy eating for this family dessert which is put together in moments. Place two cups canned cling peach slices in nine-inch square pan. Combine cup sugar and 'j teaspoon cinnamon. Sprinkle over fruit. Mix one cup vanilla . wafer crumbs and cup melted butter. Pat over peaches and bake in hot oven about 20 min utes until crisp. By FRANCES C. HALL County Extension Agcut Are potatoes a number one veg etable with your family? If so, you are among the majority of families in the world today. "IfttaM'liUJV WaS"A need fin more than the usual energy to keep us warm and to work or play, especially if we are out doors. Potatoes don't need to be "fat tening." The high energy and sat iety value they provide compen sates for their calories. Nutri tionists warn against arbitrarily deciding to eliminate potatoes from our diets. We need the val uable contribution they make to our health and well-being. It's what you do to potatoes Ithat makes them h.'gh-calorie food. A serving of plain boiled potatoes (' cup diced) has only 45 calories or a medium baked potato has 100 calories. It's the tt:lUi. , -1 earn, L'tavy.-anu such that you add which raises the calorie count. So it's not (air to say potatoes are "fattening." Many families consider potatoes a basic food and justly so. Po tatoes are liked by almost ev eryone. Potatoes are plentiful and a real food value in Oregon. Po tatoes can be digested by, young and old. Potatoes are good for meals that are cither light or heavy. Potatoes are available all vear. Potatoes can be served fre quently without monotony, are mild in flavor and combine well w ith other foods. Put potatoes high on your food list. Cook them in their "jacket,' bake them, mash them, make a kettle of soup, try some of the" processed potatoes dried, frozen canned. Remember, potatoes are good lor you. Delicious Dish For February FEBRUARY SUNDAES February parties call for an ice cream dessert with a fancy sauce. Sliver fresh California dates and combine with thawed frozen strawberries and chopped nuts. Serve over scoops of vanilla or strawberry ice cream. There is something inherently elegant about aspic, and "Avocado-Roquefort Aspic" carries out this tradition with remarkable flair and flavor. The tomato juice that is chilled with gclati.i to form the individu al molds is seasoned with two kinds of salt garlic and celery and enhanced by Roquefort dressing and cubes of luscious California avocado. You may wish to top each serving with mayon naise, although no additional dressing is really needed. Serve it as a salad by itself oi as an accompaniment for cold fried chicken, sliced turkey or roast beef, "Avocado-Roquefort Aspic" fills either niche with dis tinction. If you are having friends in for a luncheon party or buf fet dinner, double the recipe and make a ring mold, filling the cen ter with chicken or tuna salad, colt slaw or pickled artichoke hearts. Be certain that the avocado you use is eating-ripe in other words, soft. All Calilotnia-grown avocados are mature when har vested, but this does not mean they have reached the stage of desired eating-ripeness. Winter va rielies of the fruit are ready to be eaten if they yield to gentle pressure then cupped between the palms of you hands. Testing them for eating goodness Is as simple as that. Never pinch an avocado because it will mar the fruit's appearance. To be on the safe sido in hav ing a good supply of eating-ripe California avocados, pui chase sev eral at a time and let them rip en at room temperature in the kitchen. Should you desire to speed ripening, wrap each avo cado in several thicknesses of newspaper and store in a warm place. AVOCADO-ROQUEFORT ASPIC 1 envelope plain gelatin l'j cups tomato juice i teaspoon garlic salt teaspoon celery salt 'j cup Roquefort ot blue cheese dressing 1 large California avocado Salad greens Soften gelatin in " j cup tomato juice. Heat remaining Juice: dis solve gelatin in hot tomato juice. Add garlic and celery salts. Blend in dressing. Chill until mixture begins to set. Cut avocado length wise into halves; remove seed and (kin. Cut fruit into rubes and fold into aspic. Pour into six individual molds and chill until lirm. Unmold n salad greens and garnish w ith r. aynnnaise, il desired. Makes six servings. SANDWICH SWITCH For a switch in hot open-face sandwiches, substitute toasted shredded wheat biscuits for bread. Brush them with melted butter or margarine and place in shal low pan in pre heated 350-degree oven for 10 minutes. Serve with lopping of creamed ham and mushrooms. Factors In Food POTATOES Whipped potatoes are popular partners for every entree red meats, poultry and seafood alike. Serve them often in cloud-likej mounds topped with melting but- ter or margarine, or boasting a superbly seasoned gravy to com plement the meat. Whipped po tatoes are magnificent in a host of other tasty combinations, too. Potato-egg pie is tempting win ter (are. Line individual ramekins or tart pans with seasoned mashed potatoes. Fill with sliced hard- cooked eggs. Sprinkle with chopped parsley, salt and pepper. Then pour in a tangy cheese sauce. Cover filling with addition al mashed potatoes and brush with milk. Bake at 350 degrees F. until nicely browned and thor- o o o CBBSt? U.S.D.A. CHOICE . . . EXTRA LEAN AND FLAVORFUL Superbly tender and juicy. Delicately flavored meat. LAMB SHOULDER .... LB. s liiliiliiifliiilliii iriB;i;;;i;;;;i:;;:;i:M :Oiiii;::;i:!ii:Combination shoulder iW:.:::i::ii:i::ii::::roast w'h chops i;:::::;::::ii i ISA -rm, ' : '' iillIIlilS . "-l!li!l!!lllilili!!llll Kfc:::;::::;!::!;!:;;;:- . . .............. 3 "IIllJIIJM;;!!;!" U.S.D.A. CHOICE... AGED FOR. FLAVOR ... TENDERNESS mmm L1VI Compare the trim. Compare the value. Nothing but Choice grade. MINIMUM OF WASTE . LB. :!!:: Blade cut chops jlbi-;:; i:i:::::::U.S.D.A. Choice I::;;;;::;::::::;:::;: :::::: M;0!i!ii!!n;!l!!iH CTiiiiiiiiiiiiiiiiiiiiiiiii liiliiiiiiiiliiiiiiiiiiiiii: liSiliiifliteliis :i;iill;;i:Full cut, bone-in;;;; :USDA Choice grade: iiliiililiiiiilEli Boneless, waste free ;::::::::;;::;:::::::::::::::::::::::: : USD A Choice beef i i j( : i i 791 iiiiii p lltllB JSIII V - kji oughly heated, about 30 minutes. Garnish with sliced hard-cooked eggs. Turnip patch potatoes have an old-fashioned flair. Whip together equal amounts cooked potatoes and turnips. Add milk and butter or margarine as desired, and season to taste. Potato puff features whipped potatoes in a light and lofty guise. To serve 4 to 6: Combine 2 cups hot mashed potatoes, cup shredded sharp cheese, H cup sour cream, sprinkling of chopped chives and a dash of salt. Beat 3 egg yolks until smooth, add to potato mixture and whip until light. Beat 3 egg whites until stiff, but not moist, and fold into potato mixture. Pour into a but tered 1'4 quart casserole and bake 1 hour at 350 degrees F. Potatoes chantilly are a dinner time novelty. To serve 6; Spread 4 cups hot, seasoned mashed po tatoes in a greased shallow baking dish. Whip Vi cup heavy cream and add 2 tablespoons chopped chives, a dash of paprika and salt. Spread over potatoes. Bake at 375 degrees F. until top is browned, 15 to 20 minutes. Potato-fudge frosting is delight ful on angel food and sponge cakes. For enough frosting to cov er the top and sides of a 9-inch tube cake: Melt 1-3 cup butter or margarine and cook until lightly browned. Add 2 squares unsweet ened chocolate and stir until melt ed. Stir in 1-3 cup mashed pota toes. Ha teaspoons vanilla ex tract and a dash of salt, and mix well. Gradually blend in 3 cups sifted confectioner's sugar and 2 tablespoons milk, beating after each addition. The "King" of Steaks USDA Choice aged Beef iiiiiiiiiliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii::::: ;i::::::::::::::::i::i:i , .h. rvm. mjm-M . ::::!ii!!::!lii:!::!irf!iBrrr?:::i!i;ii!iin or wholei-i-itil:;;1 frSDE maiEsre warns sees gs smmmwj MAXWELL HOUSE COFFEE USDA "Choice DELICATESSEN Beef For Cut Your Locker and Wrapped Half Beef CATSUP Bumble Bee for your favorite casserole. No. Vi can TV MM Highway. Add flavor to meat dishes. 20-oz. btl. Premium quality margarine Popular price. 1 -lb- S$00 0 00 "( "-image Take a "Coffee Break''-: Mb. can 2-lb. can Swanson's. Choice of 8 meat or fish dinners. 11 -ox. pkg. Ea. Edwards Coffee Rich RobU5t Edwards Coffee Fu" bodied flovor 45 89 Fresh Baked... Mrs. Wright's Delicious M C Cinnamon Postry. Pkg, PERFECT PARTNER FOR 43 COTTAGE CHEESE Lucerne, always fresh 10 , 75c Q,38c rintT Mi ushiro Skylark. Chock full of raisins 15 oz. 1- Lb. can 43C 2- Lb. can 85 C 30c Lucerne Dressing BleuCheePitJor 89c Raisin Bread . . ii II i . UIL ,l AA ikylark Buns ..... c Tiani00k cheese - U Hamburger Buns Skyto,k STZ 33c AA Large Eggs Crem ' c,op 1 00 2-lb. pkg. 1.47 doi. 4?c Oregon grown, and delicately fresh! Perfect complement to all meats. ASPARAGUS Green Onions C8T " 5c Slib. A GOOD STEAK! runs K(o)c 331. DA11AA. U.S. No. 2 20-lb rUldlUC Russeis bag 59c t 1.47 Fresh, Large Green Spears! Lettuce Large firm Roses 0re9n 9rown' green heads 229C No. 2 6?c ftWc ILL- ScotTissue Whl,e and A'Ln Pa 53c Wakiorf Tissue For ba,hTJ0 PaCk 39c ScotTowels p,nk YRtwioof,.ro.. 489c Scotkins Papcr luncheon nopkp5. 50 235c 13 wonderful gelatin fruit flavors, , 3-oz. pkg. FROZEN . . . 439c 4?39c Crown Flour pF:peorllty 0,1 10 1.23 Potatoes Cal-lda. 9 oi. pkg. Corn Sun Vallty, ktrnel. 10 oi, Kraft Cheese Amercon or Pm e To, 35c Swiss Cheese K raft, deluxe sliced Ort- 8 ox. 071 Guaranteed First Quality 5115 Plain Seams Reg. 69 a Pair Special 31 m '1ST?" r J Hair Spray Toni ' Se,f"sfylin P,U5 Tax 1.65 Cough Syrup PertU5S n Soo,h irntated i! 98c See How You Save At Safeway! Almond Joy Breakfast Prunes Ripe Olives and Mounds bars. Indescribably delicious. Finest qualify Town House. Vitamin rich. 2-lb. pkg. Oberti, pitted Giant size. Try in salads. No. 211 can 749' 4100 Blue Bell, 4-pack 14 oz. pkg, Green Giant,- finest quality 10' i oi. can 79c 29c Dog Food v- Bal-d,j- B9c VOGUE COOKWARE Potato Chips Asparagus White Corn CrMnCionti2 ...'.. 2143c Niblets Corn Wtale KTl.. ... 7s Prices effective Thursday, Feb. 28 thru Sunday, March 3 at Safeway in Klamath Falls. Limit rights reserved. STAINLESS STEEL Add one piece each week. 10" $ Fry Pan COPYRIGHT, IMI, M MIIWAY STOR1.1, INCORPORATKO. 3 49 I 10 in. Open Fry Pan (Pulcti Ovn c.y.. (Hi ihH pan) j Mexicorn Creen c,ant 12 e, 2145c Niblets whole Kernel' Vocuum 2143c Sweet Peas Creen an" trn 481 Trend '"iquic' '" c'e,er9enf 49c SmI winesaps mK . mmMimw''Vt Sovc buy thc box I I iIL Market Basket Oregon State University Extension Service March, the first of four months when the price of large eggs usually reaches their year's low, also parallels the beginning of Lent. Both are good reasons why smart menu planners will use more eggs in the weeks ahead. At 50 cents a dozen, large eggs are 33 cents a pound and slight ly more than four cents each. Bacon or ham and eggs, cheese souffle, custards,- deviled eggs, egg .salads or sandwiches, and such are in order for the weeks ahead. Eggs are complete pro tein; thus the rule tor cooking is to keep the heat low for ten der, tasty products. With an abundance of pork, markets continue to carry spe cial lower prices on bacon, hams. and other cured pork Items. Wholesalers note there should be a lot of fresh pork specials, also. And retail market ads are fol lowing along with that prediction. Beef and lamb cuts continue willi special Jower prices, too. Those delicious beef rib roasts bone easily and the chunk of meat can be sliced to desired thickness. The Irim and bit of meat left on the rib bones make excellent meat for a stew, along some of the hardy winter vegetables. Seafoods for Lenten meals In clude many frozen and canned varieties. Fresh smelt are pre dominate. Salmon season opened on the Columbia Feb. 15. Ling cod, red snapper, flounder, and sole are other fresh seafood choices. If you aren't familiar with rockfish - red snapper, ocean perch, you'll want to try it. It's a lean fisn and almost any cooking method may be used. Be sure you never overcook any fish; keep it tender and moist. Carrots, potatoes, apples, win ter pears, and lettuce are big supply items noted in the fresh produce department this week. You'll notice fresh tomatoes have dropped in price some. The Bahama Islands are ship ping cantaloupes and cucumbers into Florida; Florida Is then re- hipping these items to the West Coast. Luxury items but avail able if you want them. As we expect, citrus Items are a little on the expensive side. Frozen and canned citnis juices ire more commercial. Canned fruits and vegetables offer a lot of good economical eating. Canned corn, beans, peas, toma to products, and cherries are par ticularly plentiful. Because of modern processing techniques, there i3 little or no difference in nutritional value of canned versus fresh fruits and vegetables. ke Cream Cherry Vanilla Choc. Chip Almond Peppermint Candy Maple Nut Choc. Morshmallow Butrerbrickle Macadamia Nut Lucerne Vi Gal. Cragmont Beverages 6 How obout a float fonite. Aisf. flavors. Plui dep. Butter Pccon Banana Nut j Vonillo ; ; Neapolitan Butterfinger Choc. Morbl. k i i "i LOW EVERYDAY PRICES . . . EXTRA VALUE SPECIALS GOLD BOND STAMPS AN EXTRA BONUS FOR SHOPPING SAFEWAY Feast Of St. Blaise Round Steak For 2 The mountain people of the French and Spanish Pyrenees have a novel way of observing Feb. 3. The day is named for an early-century bishop who Is said lo have had the power to heal throat ailments and certain oth er diseases. Hie festival dish Is a sausage, highly seasoned with peppers. Fresh raw oyslsrs are served Immediately to act as a 'chaser" for the burning sensa tion left by the peppers. Curative powers are not claimed for the sausage you find at your local meat counter, but health-conscious homemakers will be glad to know that the meat proteins In sausage are equally as nutritious as those In apy meat cut.