PAGE i-B
HERALD AND NEWS. Klamath Falls, Ore.
Thursday, March 7, 1963
Seafoods Both
Healthy 'N' Good
thyme
Dash cayenne pepper
2 whole hay leaves
1 lemon slice
2 cups cooked rice
Thaw frozen shrimp. Cut large
delicacy of tender, white-mea'ed
nuts
cup milk
2 teaspoons lemon juice
' cup melted butter
Paprika
If halibut is frozen, let stand
Mi minutes at room temperature.
sprigs of parsley. Makes 4 tt I
halibut. The Haliout Association
ervings.
H.ALIBl'T STEAKS WITH
EASY OYSTER SAUCE
1 pound halibut steaks, fresh
or frozen
1 can frozen oyster stew, un
diluted 1 14 oz.) can small whole
mushrooms
Salt and pepper to taste
If halibut is frozen, let stand
of North America recommends
making balls of the extra stuffing
to help take care of ravishing
teen-age appetites.
There an ancient proverb that
say, "Eat to live, Thy prayers
SHRIMP CRKOLE
' POUND RAW PEEL
shrimp in half. Blend flour into
BAKED STITTED
HAL1BIT STEAKS
4 small halibut steaks, or 4
fat and brown, stirring constantly
Add witter gradually and cook un
til thick and smooth, stirring con
Place two steaks on bottom of
a greased shallow ovenware serv
repeating. Think not life was
made for eating." There a still
1 pound raw peeled and
cleaned shrimp, fresh or
large ste.ik halves, fresh or
ing dish. Saute onion in butler or
margarine. Add herbs, salt, pep
frozen
6 tablespoons finely chopped
onion
' cup butter
'4 teapsoon dried marjoram,
crumbled 1 optional)
va teaspoon dired thyme 'op
tional' 1 teaspoon finely chopped
parsley
1 teaspoon salt
' teaspoon pepper
3 cups soft bread crumbs
'i cup finely chopped toasted
a lot of truth in this, for though
eating thould rightfully be a
frozen
cup flour
1-3 cup melted fat or oil
1 cup hot water
stantly. Add remaining ingred
ients except rice. Cover and sim
mer 20 minutes. Remove bay
leaves. Serve over rice. Serves
per, bread crumbs ana aimonns
Mix well and moisten with milk
at room temperature 30 minutes.
Combine thawed oyster stew and
pleasure, ue are all aware of tlie
Spoon part' of stuffing over fish
perils of overeating.
mushrooms in a large heavy skil
let. Simmer halibut gently in this
sauce for 20 minutes, or until it
flakes easily with a fork. Serve
6.
and make tiny balls trom re
We have comt to realize the
1 can '8 councesi tomato
Winter nights call for some
maming stuffing to place around
fish. Cover fish in dish with re
maining fish steaks. Brush tops
dangers of overweight and could
fauce
'i cup chopped green onions
and tops
'.i cup choped parsley
'. cup chopped green pepper
4 small cloves garlic, finely
chopped
l'a tcajpoons salt
'j teaspoon crushed whole
thing different to warm the heart
and satisfy sharp appetites. When
be wie to take a tip from people
in less prosperous countries, who.
the north wind blows, it's time to
with lemon 'made by adding
lemon juice to melted butter 1.
hot. Makes 3 servings.
relying on low fat seatood and
cereals for protein, are less like
get out of the menu rut and
serve something festive, like the
retaining some for basting while
cooking. Sprinkle with paprika
Thp easiest wav to remove fat
ly to be overweight and have a
Baked Stuffed Halibut Steaks sug
gested here. Carefully blended
from souo stock and Craw is to
lower incidence of heart disease
and strokes.
Bake in moderate oven 3id de
chill the broth or sauce; the fat
I-JT-" A.-
herbs give a peppery piquancy
to the stuffing, in contrast to the
grees for 30 minutes. Serve gar-
rises to the top and hardens and
Try these recipes:
Inished with lemon slices and
I may be lifted off in pieces.
7
almonds, pecans or wal
SOUTHERN STYLE Got down into th Southland and you'll find Shrimp Creole on
menus in the finest restaurants. Southern cooks use lots of seasoning as does this reci
p for a dish that will delight those fond of shrimp.
Boneless Turkey Is Rated High
By FRANCES C. HALL
County Extension Agent
"Boneless" turkeys were a hit
with most homcmakers who
tried them last Thanksgiving.
The success of one of the new
est products of the Oregon turkey
industry has been reported at the
mnrhiKinn of a retail market test
;'and consumer acceptance survey
"conducted by Oregon Mate uni
versity marketing specialists.
Of the SO homemakers, sur
veyed, 41 said that they would
buy boneless turkey again if it is
available and 30 replied that they
would serve turkey more often if
they could buy it in this form.
Although the Oregon turkey In.
dustry has been a leader in de
veloping boneless turkeys and has
one of the better products for
sale, boneless turkey has not gen
erally been available in retail
stores.
During the test, boneless turkey
was sold in some Klamath Falls
markets. Consumers had a choice
of two kinds. One was rolled like
a log with light and dark meat
mixed. The second was molded
into the shape of a turkey, with
light and dark meat separated asl
in the regular turkey.
To suit Individual taste dilfer
ences, most consumers said they
liked to have the two meats sepa
rated. More than two-fifths of the
homemakers surveyed bought
boneless turkeys weighing less
than six pounds.
One of the things most liked
about boneless turkey was the
flavor. Convenience, ease of pre
paration, carving and slicing were
other plus factors mentioned. Of
the 23 who had reheated their
turkeys since the first roasting,
20 said the flavor was the same
as when it was first served.
Dislikes mentioned in Die sur
vey Included dryness, the fact that
boneless birds can t he stuffed and
Grade School Menus
no giblets. Two persons thought It
wasn't as festive looking as a
whole bird.
Practically all the dislikes men
tioned can be overcome. Dryness
was most likely caused by over
cooking, because research conduct
ed at OSU shows that the reconr
mended temperature for whole
turkeys is too high for boneless
turkey.
Retailers were also complimen
tary about boneless turkey.
Stores plan to carry the item
through the Christmas holidays.
Retailers indicate that they
believe boneless turkey is an item
with "considerable potential" and
one that could develop in popular
ity as boneless ham has done.
The survey indicates good ac
ceptance of tlie product if avail
able in sizes desired by consum
ers. However, introduction of bone
less turkey on the retail market
should be accomplished by an ed
ucational and promotional pro
gram to make consumers aware
of it and how it should be pre
pared.
Monday, March 11
Roast Pork and Sweet Pota
toes wiUi Marshmallow
Topping
Buttered Green Beans
Home Baked Hot Buttered
Rolls
Pear Gingerbread cake with
sauce or Whipped Topping
W Pint Milk
, Tuesday, March 12
Pizza Pie
Waldorf Salad
Buttered Corn
Pudding
Cookie
tt Pint Milk.
Wednesday, March 13
VegetablfriBeef Soup
Raw Vegetable Finger Foods
Filled Sandwich (meat or
cheese)
Chocolate cake
tt Pint Milk
Thursday, March 14
Barbecued Beef on a Bun
(Hnmebaked Buns)
Sunshine Salad
Hot Buttered Vegetable
Fresh Pear or other fruit
tt Pint Jlilk
Friday, Marrh 1.1
Tuna a la King on Home
made hot Biscuits
Buttered Spinach and tt Egg
Dish of applesauce and Cookie
tt Pint Milk
CURRIED CHIPPED BEEF
4 ounces dried beef, (1 cup.
shredded )
2 tablespoons minced onion
2 cups medium cream sauce
unsalted
1 teaspoon curry powder
2 tablespoons minced pars
ley
Rinse dried beef in boiling wa
ter; drain, Sauto onions in butter
before adding flour when making
cream sauce. When sauce is done,
stir in curry powder, minced
parsley and dried beef. Heat
through and serve over browned
rice. Makes six servings.
You can make a cover for a
rolling pin by using a child':
white stocking with the foot part
cut off.
I MADE
IT
MYSELF
bolides!!
... and saved
... and so easily. With Snru-
ance vou just add water.
Everything is in the mix and .
. mixing lakes only minutes.
Mtlure and your oven dn
the rest. Coils less than
ordinary bread.
AT GROCERS EVERYWHERE
Each p.ehg makti 4 lirq. I04it
Write lor jree recipe booklet
RUSSELL SPRUANCE CO.
01 Ml, Gr.il f.lli.MoKl. O-J'Jri
ni
March Special -Reduced!
HOME FREEZERS
7-M I"JJR VWH"!
1 ,iTfl9?,t''',ji
of Frozen Foods!
Model D-18 Upright
U LI LI k 7J
hiy&fU "" ! Our March Special Price!
t
rsss-sssss. "w.: UPRIGHT 13
11 a
MODEL D-tl
Modcl D-23
UPRIGHT
Molds 791 Pounds
unsurpassed craftsmanship with exclusive
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aJ",m.. all refrigerator :5...
Vern Owens'
Cascade Home Furnishings
412 Main
Ph. 4-8365
IIAS61S 10
1
1
KM-' '
nurn y
k , s.. . f
6-oz. INSTANT COFFEE
BUTTERNUT
A
DRIP OR REGULAR ALTA
COFFEE
100 FRESH LOCAL
3 PP
If If 1V
mm
GRADE
AA
SMALL
DIAMOND 50 BOOK
MATCHES
Carton
GOLD-CREST LIGHT
HONEY
5-Lb.
Tin
0
c J
J Dundee - Quality Foods
PEAS -TOMATOES
CORN GR. BEANS
tnniftf'
ADAMSDALE, Cream Rich
ICE CREAM
New
Flavors
Half
Gallon
JUMBO REG. 2.39
VIM SAXE
ueing 89
,ddcd I
A Dundee Pure Vegetable Oil
AM
Bl
Add
mmm
ZtAm'nfi ire
Large, Crisp Stalks
Celery
Smoothie
Mb.
Cello
Bag
Carrots
Snappy, Red Delicious
Apples
Solid, Crisp, Large Headt
Lettuce
2:25'
3:25'
each
TOMATO JUICE TAND!Y
GRAPEFRUIT ""
RED CHERRIES
BAVARIAN KRAUT
CORNED BEEF
DUNDEE - Pitted
BRAVO
Tip Top Frozen
Orange
DRINK
2-39c
TresTlococTateTake
Homogenized
MILK
Standby 19-oz.
CATSUP
Half
Gallon
Carton
BOY-AR-DEE No. 1 Tall Tins
SPAGHETTI - CHEES
BANQUET Heat & Serve Complete With Cheese a
MACARONI DIMMERS 291
FRESH MADE Buy Low 41
SALAD DRESSING 39c
vlientfin Magic
PORTER
macaroni
Reg. 33c
Large
24-o
: 249
en
Pork
Loin Roasts
Fresh, Sliced
Pork Liver
Pureta Liver Sausage or
Bologna
Del Monte Sweetheart
Sliced Bacon
Tiny Orchid Brand
OYSTERS
38:79c
Carnation Non-Fat
DRY 10
MILK
Hankie Pak
FACIAL
TISSUE
POST OFFICE OPEN EVERY DAY
i
You Get MORE
of Everything
When You
Shop
UY LOW!
00
. 2?49c
46-oi. cam
. 5?99c
No. 303 cans
3i58c
3D ml'
1
No. 303 cans
STOKELY'S Extra Mild
No. 303 cans r03
12-or. square tin 2?79
PORK CHOPS
59
Light,
Lean
lb.
Mb.
Rolls
each
Thick
or
Thin
lb.
Dundee Pink
Alaska
SALMON
1 -59c
2:37'
49l
19fb.
59'
49