As 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.