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