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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 21, 1963)
1' HERALD AST) XEWS. Klamath FalU, Or. Thursdar, March !1, 196 PAGE 1-C r c-;v V ' f ry 1 Seafoods Plentiful By FRANCES C. HALL County Eitrnsipo Agent Oregon shoppers are reminded to lake advantage of the variety of seafoods that are on the market. Beginning in February and con tinuing for the rest of the year, Oregon fishermen each month Dull in an estimated two to three! m;ll;nn f r,ch that tnaA along the ocean bottom. These are sold as ocean perch, rockfish, sole, flounder, sablefish and lingcod. A lean fish, they lend themselves lo almost any cooking method. Other fresh seafood available are smelt, sea bass, shrimp, stur geon and a limited amount of salmon, crab, clams and oysters. The Columbia River salmon sea son opened for 15 days, begin ning Feb. 15, then closed for two months. Salmon trntl season opens March 15. The crab supply is short this' spring. Some fresh razor and bay clams and oysters are being har vested but fresh halibut season is closed until May 8. However, the February cold storage report shows plenty of frozen halibut, cod. ocean perch, fish sticks and portions, salmon, sablefish. smell, tuna, trout and shrimp. Canned seafoods also vary Len ten meals. Canned tuna rates as the lop canned seafood by many families. Albacore tuna is the "fi let mignon" of tuna because only. albacore tuna may be labelled white. It's usually a little higher priced than "light" and "dark"' meat tuna. Families can enjoy all the liene- fits of tuna, nutrition-wise, re gardless of tiie meat color, advises the extension specialist. Dark tuna has a more pronounced flavor. When purchasing canned fish always read labels. Tuna comes in fancy or solid packs, the most expen.-ive form, or in chunk style and flake or grated pack. Vege table oil is added to domestically canned tuna to enhance the fla vor: brine is olten added to im ported tuna. Seafoods contain most of the vitamins and minerals the body needs. Proteins in fish and shell fish are complete, easily digested and contain all the essential ami no acids needed by the body for proper growth and repair of tis sues. I Almost all forms of fish fit into menus of those who are on lo carbohydrate and low sodium di ets Lean fish are low in calories and in cholesterol. Fatly fish are a source of unsaturated fats which balance the more saturated fats contained in many other loods. Quick Muffins They're marvelous! So moist and tender and with real flavor! J "Bacon Com Meal Muffins" will disappear like magic whenever you iserve them. Any leftovers, if that start ,.r..i.v rk.,..u I....., u iiiii nv iv siiuuiu iuittni, vmi ui split, lightly buttered and toasted under the braler. Try serving them as a base for creamed Sai nt.,.. .... t..n ....-ll 4;.-... Pan. Gradually add 2', cups of, r a Mmous dish. waier anil 's teaspoon ui curry . jr. n . .... ,., ., ., lne delicate onion flavor comes puuei. am until sinuoiu. mat r . i j . ... , ., c. from using instant minced onion. a d kin- until vnnn hmlc Nimmor 2 minutes. Add J cup of milk QLTCK STARTER When company comes. dinner with creamy curried chick en soup, made in minutes. Empty 1 il'i ounce i envelope of cream style chicken soup mix into sauce and heat to serving temperature. Serves 3 to 4. llumcmakers find it blends so well w ith oilier seasonings and never overpowers. Look dr tlie jars or foil packets at your grocers. Sliced onion and condensed to BACON CORN MEAL ML'FFINS mato soup are good additions 1 tablespoon instant minced when K)rk chops are being onion or, 3 tablespoons fine- braised, ly cliopped raw onion 1 cup milk 1 cup sifted all-purpose flour 1 cup uncooked yellow corn meal li cup sugar 3 teaspoons baking powder 1 teaspoon salt 1 beaten egg U cup melted shortening or oil 'i cup crumbled crisp-cooked bacon Measure onion into milk. Sift flour, corn meal, sugar, baking powder and salt into mixing bowl. Add all remaining ingredients and mix until dampened (do not over beat). Spoon into greased muffin cups. Bake in a hot oven (425 de grees F.) 20 to 25 minutes. Makes 1 dozen medium-size muffins. PROVOCATIVE Luscious canned cling peaches, shrimp, bacon, tomatoes and green peppers are basted and served with an exotic sauce for "Peach-Bobs," a gour met main dish or appetizer. Peach-Bobs Something. New There's something new in ke babs that will give your next company dinner a decided flair. So you had better keep t h c recipe for "Peach-Bobs" handy because friends will be wanting to know how you" succeed at en tertaining without really trying too hard. Skewers threaded with bacon, canned cling peaches, shrimp, tomatoes and green pepper are basted while broiling with a zingy sauce of orange juice, cling peach syrup, ginger and soy sauce. Each serving of three skewers apiece is arranged on beds of hot buttered rice and ac companied by the remaining sauce. A tossed green salad and a simple custard for dessert will give you a well-rounded menu of elegant proportions. PEACH-BOBS 2 cans U lb. 13 oz. each I cling peach halves 3 green peppers 2 lbs. thick-sliced bacon 24 small tomatoes 1 lb. cooked deveined shrimp Ginger Glow Sauce Hot cooked rice Ginger Glow Sauce 2 cans (6 oz. each) frozen orange juice concentrate Vi cup cornstarch Peach syrup U cup soy sauce 1 teaspoon vinegar '2 teaspoon ginger Dash salt Drain peaches, saving syrup for sauce. Cut each peach half into halves. Cut green peppers into 1-inch squares. Zig-zag one strip of bacon onto each of 24 skewers with one peach wedge, green pep per, tomato and shrimp. Broil about 6 inches from heat until ba con is done, basting occasionally with Ginger Glow Sauce. Serve 3 skewers per portion over beds of rice with remaining sauce. Ginger Glow Sauce: Mix a small amount of orange juice concentrate with cornstarch, then stir in remaining concentrate, lieach syrup, soy sauce, vinegar, ginger and salt. Cook over low heat, stirring constantly until thickened. Serve warm. Makes 8 servings 1 wr Q) Ifm YCw mm(s& all jersey i n ilk) (TM MILK II i V y f I J W V "SS"" Qwarti 23e, 2 for 45e Vi f iTf St J --L"B M mm mm. V-mm. mm Half Gallons 45c U l(2)l!2 A 89' Ngj4- ...s-sp . ' I Cartons tW JT UM.WACK SOCIAL V V m SYRUP y JsWi r 7 . ml fcg$3 ' Pork Roasts LIQUID DETERGENT l jV Fresh, Boneless ijj E I PINK LUX 'lasric JLf KJft Fresh, light and lean M JF il i nnntr?-- M Spare Ribs lb45c Iryiffill 2C Wkfork Sausage ,b29c J BANQUET - 8 ncH j- f F Goe f ' p'JV V BA7NAAS I PINEAPPLE 3"2s39j ft;.. .','.- . I'l . mw. A Welch's 24-oz. Bottles vttira. I made naturally... to naturally it's beffer "(i.mil n minil IT f-n- """H"-' It's still going on at the BOM BAZAA The carpenters gave us a reprieve . . . but new merchandise is coming in like mad! So . . . until Sunday at clos ing time we still have . . . and get here quick ... TERRIFIC SAVINGS both upstairs and down. Come in if you can stand the dust -- but don't trip over a workman. Low, Low Prices Plus "S&H" Green Stamps Um PRIDE OF OREGON IH SLICED SWEETENED STRAWBERRIES Full Pound Packages (':Ji Now Crop - Green Onions or ' Giant sized, Washington Red 5c GRAPE JUICE Tip-Top Vitamins Galore LEMONADE . - Concentrated I'l Dclic IOUS DAPPLES mm" d A c f'7 Fancy' Red 10 I TOMATOES 49 Pkg. Ruperts, 1 -lb. pkg. Fish I Chips T J. V ' v .VV . s,l vieao-Dei r Cot. Cheese Crater Lake Jack Cheese Grade "AA" Small .'if Fancv. Head Bf t-TTiir m. Lciiutc 3 -29c 2 -39c 229c Dundee No. 303 Fruit-Cocktail 2139' f4, ' Large, Fresh ASPARAGUS Fancy Halves Hudson House uf PEACHES s. 2:3v 2139' Dundee Halves PEARS No. 303 ': h fli a I r B -"vy .mm m. a. mm. mm m car iu itat w fi ra ya a xmm TT8 Foncv Tendcr Skippy CANNED VEGETABLE SALE! Dundee Cream or Whole Kernel 339c Oregon Packed No. 303 Cans Cut Stringless Hudson Green Beans No. 303 cans 239 Jack-O-Lantcrn Large 24-oz. Size Wesson Oil Finer Pure Vegetable Shortening 3-lb. Can 59 Best Foods NUC0A Top-Quality Margarine 2:49s Swansdown 12 Kinds to Choose Yams - Syrup Giant 40-oz. cans 39 ' Creamy or Chunk Peanut Butter 12-oz. Jar 39 MORTON - HOUSE FINE FOODS BAKED i6a-oz. BEANS Co" BEEF & .2.o,. MACARONI c" SPAGHETTI & MEAT BALLS YOUR CHOICE NEW! TASTE-TREAT Y TTI A 239 CAKE MIX 2 f to if 4480 South 6th Next to Oregon Food
