Hamburger Pie
One-Dish Meal
The ever-popular one-dish meal
just add a salad or tome relish
cs and a bread, and supper is
ready has a new guise. It's Ham
burger Pie with a "crust" conv
prised of a tasty ground beef
mixture accented with garlic and
chopped olives.
- Fill the pie with seasoned
mashed potatoes after the shell
is nearly baked. Sprinkle Parme
san cheese and paprika over the
potatoes, then broil the pie brief
ly to brown the top lightly. Your
favorite Creole sauce is a tempt
ing accompaniment to this en
tree.
HAMBURGER PIE
2 cups Corn Flakes or
'j cup packaged Corn Flake
Crumbs
" rjnd r.-Jnit'et
. 'teaspoon salt
U teaspoon pepper
' teaspoon garlic powder
3 tablespoons chopped
stuffed olives
1 egg
4 cups seasoned mashed no-
tatoes (about 6 medium)
1 tablespoon grated Parme'
san cheese
Dash paprika
1 lablespoon chopped parsley
If using Corn Flakes, crush into
fine crumbs. Combine beef, sea
sonings, Corn Flake Crumbs,
and egg in large bowl, mixing
lightly. Gently pat mixture into
9-inch pie pan to line bottom and
sides (do not put on rim). Bake
in hot oven 425 degrees F.
about 15 minutes; tiien pour off
any liquid from meat
Meanwhile, prepare mashed po
tatoes. Pile potatoes into hambur
ger pie shell. Sprinkle with cheese
and paprika. Broid 4 inches from
heat about 2 minutes, or until
golden brown. Sprinkle with par
sley. Cut in pic - shaped pieces.
Serve with Creole Sauce, if de
sired. I
Yield: 6 servings. '
.urn-.. HT
PAGE S-B
HERALD AND NEWS, Klamath Falls. Ore.
Thursday, March 7, j
Old-Time Salad
Still Favorite
HOW ABOUT THIS? An attractive, unusual way to serve meat and potatoes in one
dish has been suggested by a breakfast food company. Looks like lemon pie but it is
hamburger and mashed potatoes.
The time - honored salad com
bination of apples, celery and
raisins takes on new interest when
sweet canned cling peach slices
are added. Leave red skins on the
apples; with green celery and
golden peaches it makes an at
tractive color combination. The
dressing is mayonnaise thinned
with a little peach syrup. If your
apples are mellow, you may like
to add a dash of lemon juice as
well. This "Old - Fashioned Sal
ad" is a favorite for winter eat
ing. OLD-FASHIONED SALAD
1 cup canned cling peach
slices I
1 cup diced unpeeled apple
'j cup sliced celery
2 tablespoons light or dark
raisins
Lettuce
3 tablespoons mayonnaiie
3 tablespoons- syrup from
peaches
3 tablespoons chopped un
blanched almonds
Drain peaches. Combine apple.
celery and raisins and arrange
on lettuce-garnished salad plates.
Top with peaches. Blend mayon
naise and peach syrup, and pour
over salads. Sprinkle with al
monds.
Makes four or five servings.
Cocoa Cake Moist Raisin
Flecks of dark sweet raisins
scattered through a light cocoa
colored cake make this "Raisin
Cocoa Cake" inviting in appear
ance, and very good to eat. It's
fine-erained and tender, a cake
you'll enjoy serving oltcn. Either
a fluffy white frosting or a rich
cholocate one dresses up your
baking beautifully.
RAISIN COCOA CAKE
1 cup light or dark raisins
i cup shortening
2 cups brown sugar t packed)
ij cup hot water
.1 tablespoons cocoa
2 eggs
1 teaspoon baking poder
1 teaspoon salt
'i cup buttermilk
2 teaspoons vanilla
Rinse and drain raisins. Cream
together shortening and sugar.
Blend hot water and cocoa, and
bring to boil. Cool. Stir into
creamed mixture. Blend in uell
beaten eggs. Sift together flour,
soda, baking powder and sail. Add
to creamed mixture alternately
with buttermilk.' Stir in vanilla
and raisins. Pour into tuo greased
nine-inch layer cake pans. Bake
in moderately hot oven '375 de-
grees F.) about 23 minutes. Frost
2'2 cups sifted all-purpose flour as desired.
'.i teaspoon soda I Makes two 1 nine-inch i lavers.
1 ilir, fWwMMi I f rloi iriiifrnrHliri lillinMTTri'lilMIMMwnrTTIIflr finff iii I 1 1 -T itnifi rVhWita II
S3
Subtle
Seasoning
Veal steak invites subtle season
. ing and gentle cooking. It gets
r both in (his unusual recipe titled
Savory Veal Steak. Rose, the deli-
cale pink wine produced in Cali
fornia, tenderizes as it flavors.
For a dramatic final touch, sour
cream and grated Parmesan
cheese are spread over the meat
a few minutes before the cooking
time is finished.
The Rose used In the recipe Is
an excellent mealtime accompani
ment for veal. Veal is compatible,
(.no. with white dinner wines such
as California Saulerne or Chablis.
SAVORY VEAL STEAK
(Makes 4 or 5 servings)
Hi pounds veal steak
2 tablespoons flour
3,i teaspoon garlic salt
Vi teaspoon basil
3 tablespoons cooking oil
' cup California Rose
1-3 cup commercial sour
cream
1-3 cup grated Parmesan
cheese
Cut steak into serving pieces;
dredge with flour mixed Willi salt
and basil. Brown meat on both
"sides in heated oil; drain off any
excess fat. Add wine to meat,
cover and simmer until meat Is
tender, about 33 to 40 minutes.
.Combine sour cream and cheese;
spoon over meat and continue
r cooking 5 to 10 minutes longer.
'Remove meat to serving platter,
stir pan juices to blend and serve
over meat.
n
ABY FOOD
Gerber's strained
4'2-oz. size
MARGARINE
Cdldbrook. Tops in flavor.
Mb. ctn.
,0,
o
for
$en
TISSUE
Truly Fine, facial
Box of 400
for
$
MUSHROOM
Shady Oak, pes. & stems
4-oz. can
for
$
SNACK
Morrell's lunch meat
12-oz. can
for
DOG FOOD
Pooch, Reg. & Liver
Tall cans
for
5l
CORN -BEANS
Bel-air,
Corn, Cut
frozen Kernel
& French Beans
(q)
for
Creamed Ham
And Avocado
Whether served at supper or al
a Sunday brunch for friends,
"Easy Avocado Ham Supper" be
longs In the winner' olrcfe.
Creamed liam and California avo
cado are served warm over iiot
biscuits or for a different twist,
over crisp waffles. Speaking of
twitts, it's Oie twist that is the
.secret of cutting an avocado from
California. Cut the fruit length
wise into halves, twist the halves
apart Gently, whack Uie seed
with Uie knife blade and twist the
seed out carefully.
EASY AVOCADO HAM SUPPER
I cup diced smoked ham
U cup butler or margarine
cup f'wir
3 cups milk
Salt .
Popper
1 California avocado
Hot baking powder bis
1 cuita or waffles
' Saule ham in butter until well
rooked and browned. Blend in
f flour. Add milk and cook, stirring
- constantly until thickened. Season
to laste with salt and popper. Cut
avocado lengthwise into halves; re
move seed and skin. Dice fruit
into h;mi mixture and heat
through. Serve at once over hot
biscuits.
Makes 4 sewings.
HELP!
SPINACH
Bel-air, leaf & chopped
Bel-air French Fries.
pkgs.
$
1W
lowest
Snow Star, Vanil
la or Neapolitan.
$1
Gallon.
tf J g LLr 4k Busy Boker' Coeonu. Choe. Chip,
m f u , i .
"
iUSDA
CHOICE
$mmm
STEM P
IN 20
Ste
USDA "Choice"
Full Center
Cut Round
USDA "Choice" Beef
Bone-in
Center
Cuts
Sirloin Tip Roast or
teak
Bonclew, Trimmed of
excess fat Waste Free!
USDA "Choice" lb
WE
YEARS!
3?S1
7!$1
Chili Con Carne SStSST" 4?51
69
2s69c
Oatmeal, or Sugar. 14-oz.
Chili Beans So !r 900d ond Jpicy-
Blue Bell, 3-pack
ll'4-oi. pkg.
Potato Chips
Lumberjack Syrup
Best for hot cakes
22-oz. size
Favorite Foods For Lenten Season
Chunk
Tuna
Sli. Cheese
Safeway, 3 vtys.
8-oi. pkg.
3:$1
00
Sea Trader makes
the best casseroles.
6'i-or. can
Shrimp
Gulf Belle, cccktoil.
4Vi-oi. can
2:89
c
moo
FrH-!ets
Porter's fine quality
14-oz. pkg.
3:$1
00
v m fm wmm
USDA "Choice" Cu end
Wrapped. Full Half.
100 SATISFACTION
GUARANTEED
Prices effective or your Safeway Stores in Klamath Falls, Thursday, Mar.
7th through Sundoy, March 10th.
Etry cut at mtat Sofewoy tellt
ii guaranlttd to plton. Prcpar
any cut your fatarira way. It yog
ara not lottifitd, will talund
yeur purchata prict.
HERALD A.VD NEWS, Klamath Falls, Ore.
Thuredav, March 7, 1963
PAGE 7-B
Kitch
ien Kanaes
Make Advances
Bv FR.WCES C. HALL
County Extension Agent
Shopping for a new kitchen
range?
You'll see more variety in all
price models, some luxury fea
tures in tlie loner price ranges,
and a whole new line of compact
langes that will fit a cabin at the
beach or a small kitchen.
The features formerly available
on higher-priced ranges have been
added to lower-priced models.
These include more automatic
cookery, more precise controls,
ipstyled back splashes, and easy-lo-use
clocks. Some ovens hold
cooked meat at rcady-to-eat tem
peratures for up to six hours.
Free standing ranges now come
with eye level oven and broiler.
Some models have slide-out sur
face units which have become
more popular because of an at
tractive built-in look. Some ranges
slide in between cabinets or at the
end of a line of cabinets. Chrome
trim may be added at each side'
to overlap counters, lo prevent
crumbs from dropping between
range and cabinet.
Designed for apartments, trail
er homes, and the family cabin
fewer than 21 inches of floor
space. They are available in both
gas and electric. Special features
available in electric ranges are
fog-proofed oven windows, bright
er lighting within ovens, and broil
er controls that cook meat rare
"medium" or "well-done."
Recent models have many easy-to-clcan
features such as oven
linings which pull out. simplified
broilers, and drop down oven
doors.
In higher priced models, a ther
cooking above or in another loca
tion. Also new, is programmed
oven cooking. Controls automati
cally change one temperature set
ting to another usually from
"cooking" to "keep warm." This
allows food to be cooked, then
held several hours without overcooking.
EASV AND CHEESY
Use potato soup mix as the
basis for creamy cheese sauce.
mostatically controlled surface Empty 1 (3 ounce i envelope of
unit automatically cycles the heat! potato soup mix into a sauce-pan.
off and on to maintain the heat
selected. Some panels have lights
to show when units are on, an
important salety feature.
In gas ranges, shoppers will
find under counter oven and broil-
are compact ranges that take up er combinations, installed w ith
Slowly stir in 1 cup of water
Add a dash of cayenne pepper.
Cover and simmer 7 minutes. Add
2-3 cup of grated cheese. Stir un
til cheese melts. Stir in 1 cup ot
milk and heat well but do not
boil. Makes 2'j cups.
EYE-BRIGHTENERS
th,
A II-
SAVE
GOLD
BOND
REQUIRES
LESS BOOKS
PER GIFT!
this Mtaas
; Mert gifts
f astir
GOLD
BOND
stamps!
(f SAVE
PIES
Bel-air frozen fruit pies
24-oz.
for
COCKTAIL
Town House, fruit bits
No. 303 can
(o)
for
$
ittla extra troubla will make a gala lunch for tha day when
you itave the youngsters all to yourselt. It there is no home-baked brown bread on
hand, open a can taken from your emergency shelf. Cocoa Peanut Logs can be
whisked up in a jiffy.
DRESS-UP LUNCH
FOR KIDDIES
TISSUE
Chiffon bathroom tissue
2-roll pack
(q)
(d)
Rolls
$
A simple weekday luncheon
witli your youngsters can some
times be practically a party if
you take a little time to give the
food extra attention. Slice Bos
ton brown bread for some of the
sandwiches. Use a crinkly cutter
for the carrot strips. And or
dessert, prepare Coca Peanut
Logs.
This easy confection, although
unbaked, will soon become a
favorite "cookie" in your family
The crisp little bars require Just
three ingredients semi-sweet
chocolate pieces, peanut butter
and cocoa sweetened toasted rice
cereal. For children who eat
lunch away from home. Cocoa
RINK
Lalani, Pineapple-Grapefruit
29-oi. can
for
$
CORN
Town House, creamy style
No. 303 can
for
$
PEAS
Smith's Early June
No. 300 can
f0r
$
en
reanut Logs are also a good lunch
eon dessert.
COCOA PEANUT LOGS
1 cup (6 - oz. pkg.) semi
sweet chocolate pieces
1-3 cup peanut butter
4 c u p i (cocoa sweetened
toasted rice cereal)
Melt chocolate with peanut but
ter in heavy medium-sized sauce
pan over low heat, stirring con
stantly until well-blended. Remove
from heat. Ada Cocoa Krispies,
stirring until coated with choc
olate mixture. Press mixture
firmly into lightly buttered 9x9
inch pan. Let stand in a cool
place until hardened. Cut into
bar
Yield: 33 log - shaped bars,
('if"' J?-v inches.
Note: in warm weather, bars
may be refrigerated.
Barbecued
Meat Balls
Hi ia
ZD(?(Gp
Don't Forget,.,
is here!
"RIf" Wilson's oil pure beef.
12 oi.
Wilson's. Try it creamed
2'i
Large green
goodness!
stalks. First-of-the-season
i
j Imported Holland gfC
Gladiolus Bulbs rOtatOeS
Pkd. JaflC
UZiLJ Carrots
Orange Pekoe
Orange Pekoe
Upton's
48 Tea Dags
'a -lb. pkg.
l'i
pkg.
lb.
$
U.S. No. 2
White Rose
Porsnips, or
Yellow Onions
1019
3s25c
Dried Beef
Lipton Tea
Lipton Tea
Instant Tea
Ritz Crackers Nobisco ch"5'
Procter & Gamble
Lava Soap Hand Soop
Zest Soap
Ivory Soap
Premium Duz
Salvo
Oxydol
Ivory Liquid
Downy
For 0 reol glow.
Reg. bar
Bath lixa
Pure - mild
Pertenal lixa
Beautiful dishes free.
Detergent Tob'ets
23-oi
28-01. pkg
Bleaches as It washes.
for dishes.
Fobnc Softener
49 'i
22 oi. btl
17e. btl.
Creamy Pink detergent for dishes
12ei
49c
49c
67c
89c
49c
29c
2?27c
2H3c
4?29c
63c
49c
89c
69c
44c
39c
OS
Meat balls become buffet supper
fare when cooked with a zesty
barbecue sauce. This one has the
usual hot things horseradish,
Worcestershire sauce, chill pow
der and dry mustard plus some
extras such as celery seed and
ripe olives to make it especially
good. Of course, the longer a sauce
simmers, the better the flavor is,
so let it bubble along while you're
browning the meat balls. With
"Superb Barbecued Meat Balls,"
serve crusty, hot garlic bread;
scalloped potatoes; green salad
and fresh fruit for dessert. A tray
ful of pears, grapes, apples, or
anges and bananas would make
a handsome centerpiece.
Superb Barbecued Meat Balls
SAUCE
1 (No. 2W can tomatoes
2 teaspoons chili powder
2 teaspoons dry mustard
1 teaspoon sugar
' teaspoon salt
v4 teaspoon pepper
Vi teaspoon allspice
,i teaspoon celery seed
2 teasoons prepared horse
radish .
1 teaspoon Worcestershire
sauce
1 cup chopped ripe olives
MEAT BALLS
1 egg
1 cup fine dry bread crumbs
1 cup milk
l'i teaspoons salt
Vt teaspoon pepper
1 tablespoon grated onion
1 pound ground beef
2 tablespoons cooking oil
Sauce: Heat tomatoes and chop
or mash. Add all remaining ingre
dients except olives, and simmer
while browning meat balls.
Meat Balls: Beat egg lightly.
Add crumbs, milk, salt, pepper
and onion, and let stand a minute
or two. Blend in beef. Shape into
small balls. Brown in oil. Add to
sauce and simmer about 30 min
utes. Cut olives into large pieces,
and stir into sauce a few minutes
before serving. Serves 6 to 8.
LAME W
m
Cream O' The Crop. They simply
don't come any fresher!
THE WORLD'S GR'c'AT RELIGIONS
in
by the Editors of
Three fascinating bonk
about the Mirnrlf and
Myjterien of Man's Great
est Faiths.
VOLUME 1
"Relidions of the East" Is
title of firtt volume of set.
NOW ON $
SALE
; Vnlumfs 2 and 3 on sale soon
1
39
per copy
at same $1.39 per enpy price.
'3-Volume Set... Exclusively at SAFEWAY
EXCLUSIVE AT SAFEWAY
Vogue Stainless Steel
COOKWARE
Now you can enjoy the
luxury of a "matched
set" of beautiful stain
less steel at a new low
price.
$49
71....-..-.. .1
This week we feature the
large 6-qt. Dutch Oven.
Add glamour to your kitch-
Edwards
COFFEE
Bake-Shop Fresh!
Apple Rolls
45'
Mrs. Wright's
Caramel Apple
Rolls. Pkg.
Listerine
Pink Vigoro
6 at. btl
Plcnt food
53c
i2i. bti. 89c
35-lb tack 2.99
Oatmeal Bread orWes,ernFQrm2k2trk 35c
Oveniov Bread Whl,corWhnK. 31c
i
Minted
Lamb Soup
1 pound boneless lamb stew
meat, cut In 'A-inch cubes
Vi cup enriched flpur
Vi cup chopped onion (1 med
ium onion)
3 tablespoons shortening or
nil
3 quarts water
I tablespoon lemon juice
1 chicken bouillon cube
1 tablespoon died mint leaves,
crushed
4 teaspoons salt
Vi teaspoon black pepper
1 10-ounce package frozen
peas (about 2 cups)
8 ounces fine durum nood
les Coat lamb In flour. Brown lamb
and onion In hot shortening or oil
in Dutch oven or largo saucepan.
Add water, lemon juice, bouillon
cube, mint leaves, salt and pep
per. Mix thoroughly. Heat to boil
ing, reduce heat and simmer 45
minutes. Add frozen peas. Heat
to boiling, reduce heat and sim
mer 15 minutes. Add noodles and
cook 2 to 3 minutes or until
noodles are tender.
Makes 4 to 8 servings.
Ilollandaise sauce is usually
served with asparagus, broccoli
or cauliflower; try It cometimes
with snap beans and carrots.
to please any cat.
all tuna
liver'n meat
chicken
fish
meaty mix
kidney n meat
WM