PAGE 6-B
HERALD AND NEWS.
Thursday, March 2,
Klamalh Falls. Ore.
13
SPRING DAYS With March winds cold in this climate,
tha small of good food and tha warmth of indoors go
hand in hand. Try a temptinq Meatball Stew for dinner,
made saucy good with canned condensed mushroom
soup. It fills the bill. Maka a citrus salad, serve with hot
bread and plenty of coffee.
Ground Beef
And Soup
to
to
to
to
to,
to
to
to
Chill winds, the cheery warmth
. of the indoors, and smell of good
. food go hand in hand.
A well stocked pantry and
freezer are decided assets, es
pecially at this time of year.
Then, despite the weather your
table can abound with tempting
meals.
There's nothing like a hearty
nourishing, economical stew to
1 delight the palate. For a delight:
fully different one, combine plump
meatballs with saucy good canned
condensed cream of mushroom
soup ... a pantry shelf must
or tasty meals anytime of year.
Colorful canned carrots and on
ions plus cooked green beans,
complete this satisfying entree.
Round out your menu with hot
French bread , . . keep several
Hawaiian Miss
Takes Honors
(Continued from IB)
The four top winners and their
chaperones were guests of Uic
National Red Cherry Institute at
the Ambassador East Hotel.
The following is Miss Yce's win
ning recipe:
. TROPICAL ClfKRRY TIE
I 1-pound can (2 cups) wa
ter packed tart red cher
ries 'i cup sugar
; ' 2' i tablespoons cornstarch
Dash salt
Few drops red food color
ing U teaspoon almond extract
1 3'j-ounce can (1 1-3 cups)
flaked coconut
1 0-inch baked pie shell
3 egg whiles
Dash salt
6 tablespoons sugar
Drain cherries thoroughly, re
serving liquid; add water to make
one cup. Combine t cup sugar,
cornstarch and salt. Add reserved
cherry liquid. Cook, stirring con
stantly, until thick and clear. Re
move from heat; add coloring,
extract and cherries; cool to
room temperature, Add one cup
coconut. Spoon Into baked crust.
Beat egg whites and salt to form
suit peaks; add six tablespoons
sugar gradually, beating until stiff
peaks form. Spread meringue
over filling, sealing to edges.
Sprinkle with remaining coconut.
Bako at 3,'0 degrees 12 to 15i
minutes or until golden brown
Yield one nine-inch pie.
pacKages ni me Drown n serve
kind in your freezer . . . and a
canned citrus fruit salnd.
Don't forget plenty of hot cof
fee!
SAVORY MEATBALL STKW
1 pound ground beef
'.i teaspoon salt
Vi teaspoon Worcestershire
' teaspoon basil
Dash pepper
1 can UO'i ounces) con
densed cream of mush
room soup
a cup water
1 can W. 2 ounces I sliced
carrots, drained
1 can (8 ounces) whole small
white onions, drained
1 cup cooked French style
green beans
Combine beef, salt, Worcester
shire, basil, and popper. Shane
into wncli meatballs; brown in
large saucepan. Pour oft drip
pings. Add soup and water. Cook
over low heat 15 minutes, stirring
now and then. Add carrots, on
ions, and beans. Heat, stirring
now and then. Makes 4 servings
With a can of condensed bean
with baron soup and a pound ni
ground beef it tempting sandwich
can star on your menu. Do it like
tins:
IIKANY IIKKF BUIUIKHS
1 pound ground beef
1 teaspoon chili powder
1 teaspoon salt
Generous dash pepper
1 can (If 4 ounces) con
densed bean with bacon
snup
! cup chili sauce
cup water
B slices mild process cheese
A hamburger buns, split and
toasted
Combine beef, chill powder,
salt, and pepper: shape into
burgers. Brown in skillet; pour
off drippings. Stir in soup, chili
sauce, and water. Cover; cook
over low heat 5 minutes; top
with cheese and rook 5 minutes
more. Serve on buns. Makes
servings.
peas,
Grade School
Menus
Monday, April 1
Weuier Winks, buttered
cheese and cclciy stalks, cherry
coDuier, one hall pint ot milk.
Tuesday, April !
Hamburger gravy on buttered
mashed potatoes, buttered corn,
whole wheat rolls or muffins,
fresh pear, one half pint of milk.
Wednesday, April S
Vegetable beef sou, egg salad
sandwich, finger (oods, cake,
one half pint of milk.
Thursday, April 4
Noodle Medley, combination
vegetable salad, hot homemade
buttered cinnamon rolls, one half
pint milk.
Friday. April 5
Fish sticks, hashed brown po-
latoes, carrot pennies, peaches,
hot homemade buttered rolls, one
half pint of milk.
Chicken
Casserole
(Continued from 1-H)
G eggs, well beaten
8 cups milk, fresh or pow
dered (follow instructions)
Mix eggs ami milk. Heat ut
and mix in flour to lorm paste.
Add egg and milk mixture and
keep stirring. Lumps will smooth
out.
Use large lavcr pan or three 8
by 12 glass baking dishes. Spread
layer of dressing evenly on bot
tom, then alternate chicken nnd
sauce, Sprinkle top with cracker
or bread crumbs and bake one
hour at .ISA degrees. Cooking sher
ry may be substituted (or some
of the milk. It gives chicken a
delicious, unusual flavor.
j fVj
AX
M 1 AMPli
r imp cm
MIX 'EM OR MATCH 'EM!
Olives cf'om:aRipe 551.00
Spaghetti MSZ: 451.00
New Potatoes SiS.... 1111.00
Clam Chowder XT 411.00
Tomato Juice S!0...... 451.00
Pineapple
Pineapple
Apricots
Kidney Beans n;
Kidney Beans IT
Tuna
Tuna
Del Monte, Sliced or
Crushed, No. 1 Flat
Del Monte Crushed
or Tidbits, No. 211
Blue Sky,
No. 2'i
Whole
Good Day
303 .
Drews
Del Monte Chunk
''
White Spray Chunk
No. Vi
6:1.00
5H.00
4-1.00
7HJ0O
8:1.00
4:1.00
5:1.00
Corned Beef Hash
Chicken & Noodles
Applesauce
Applesauce
Kadota Figs
rL- Flav-R-Poe Pitted
uiemeb rsp 303
Cranberry Sauce
Fruit Cocktail
Fruit Cocktail
Derby
No. 1 ..
Derby
16-oz.
North Coast
No. 303
North Coast
No. 2V2
Argo
No. 303
Eatmor
Wh., 300
Dainty Mix
No. 303
Del Monte
No. 303 ...
Man. Oranges
Peaches
Pineapple
i Dew Drop
M)paiai)U3 no.
Pork & Beans S
Del Monte
11 -oz
3:1.00
3:1.00
7:1.00
4:1.00
6:1.00
5:1.00
5:1.00
6:1.00
5:1.00
Grapefruit ST 4:1.00
4:1.00
5:1.00
4:1.00
4:1.00
5:1.00
8:1.00
6:1.00
8:1.00
4:1.00
8:1.00
9:1.00
8:1.00
5:1.00
Gold Hill
No. 2Vi
Typhone, Sliced
No. 2
No. 300 ti
Drews "
lo. 2'2 ....
P n Double Luck
ureen Deans n0. 303
Green Limas TirS
Payette Valley
No. 303 .,
Corn
rL:i: f .... r .
Ullll V.VII VUMIC No. 1 can
Perby
Mustard or Turnip
or Golden
Rotcl
o. 303 :
Drews, White
0. 300
Del Monte
No. 303 ...
Greens nr
Hominy n
Peas No. 303
Peas & Carrots
Peas X&r. 511.00
Blackeye Peas Sr 811.00
Sauerkraut Si&r. 651.00
Spinach 711.00
Spinach K 811.00
Spinach Srf..Quo,i,y 511.00
Tomatoes 551-00
Tomatoes "M. 751.00
Tomatoes KriS 551.00
Stewed Tomatoes "nT1 751.00
Del Monte
No. 303
551.00
451.00
Stewed Tomatoes
Catsup 2H0r
Catsup 651.00
Tomato Sauce Si'SoT 651.00
Tomato Sauce ft"0"'8 1151.00
7. ... plus LOW, LOW PRICE
plus FREE Easter Outfits
Six Eoster Outfits will be given absolutely Free, in appreciation of your
wonderful response to our new stores. From Bon Baiaar and from Fashion
Villa each . . . Eoster Outfits tor
GREEN
STAMPS
GIRLS BOYS LADIES
There is no obligation. You do not have to be present to win. Register
today.
PE
MS
Beaver Creek Barrlerrs
OO
5 No. 2l2 1
Tins j
PEACHES
Modoc Freestone
4 W 1
OO
OYSTERS
Miss Lou Cove, Pieces
n so, noo
Cs? Tins
FROZEN
VEGETABLES "'' 19c
STRAWBERRIES'" 19c
FRENCH FRIES s" P"t m- 25c
FISH STICKS ' JI - 27c ... 49c
LEMONADE w" 23c
FRUIT PIES cottage 3aoQ
ORANGE JUICE M" 39c 6, 21c
ORANGE DRINK - 15c
OYSTERS
Orchid, Whole
3
8-oi.
Tins
Tomato Sauce
15
ARGO
8-oz.
Tins
DOGFOOD
15
DELIGHT
No. 1
Tins
THK1LL
w
X -
NEW! Creamy pink dish
washing liquid. Giant
size, 10c Off!
Jjf MATCHES HtlJSilkiilS
Iff Cin.of50...1Qc m BMWBBHH
J! oTFlT II Kleenex . Dinner
-j 00WAX 9PcAPER 1 P9. J C
1 Coffee Mugs S0UP0RCLrs pj
Scatter Rugs w'rtFoam'R""x.98t 0NLy jje
00 Wash Cloths A" c ' " ,QQ
S a - a r en. .
Listenne 55
49c
$49c
87c
3100
7Tr
Mr. Clean IT
Personal Size
IVORY
Giant Size
TIDE
Cascade
Giant Size
Zee
100
Plastic
ft. roll
Chiffon Napkins
60 count pkg. ...
Spring Pruning
Fruit and Shod Tri
irgrtam nd Omamntali
Baker's Nursery
Call TU J-J5S3
' Wd I V ALA XA Wf&llj "480 south 6th
T ifV f-?7 1 V- r V rjf r Avolon and Shasta Way
If You're Nof1 Shopping Here
You're Spending Too Much!
We Reserve The Right To Limit
1315 Oregon Ave.
nsnas
Golden Ripe
Fancy Hands
S.
Potatoes
Klam. Netted Gems
Sandland, U.S. No. 1-A
10 lb. Z
Celery H
earfs
Fancy
Cello Bag
Large No. 1
Stuffing
Size
TOPS IN QUALITY!
LOW IN PRICE
Prices Effective Through Sunday Night While Quantities Lost Store Hours 9:00 e.m. - 8:00 p.m.
ell Peppers
RADISHES and
GREEN ONIONS ''tSi Go'14 Bu'
3: 19
19'
nil in u IH"
nil H -
...plus 120,000 Cash Give-Away
With Profit Sharing PREMIUM CRDSJ
Pick Up Your Cards At Any Oregon Food Store. No Purchase Necessary . . .
No Obligation!
High Protein, low Calorie prref!!rsS
J MILK
&mm vO i j Si ft
Kia a j nauoai. y
2 for 95c ;! n '
-2J$jjjf 4 for 1.80 -'.!- - ':-V
Blue Label
MILK
HALF
GALS.
ANOTHER BIG WINNER
Mr, & Mrs. Kenneth Ward
OF DORRIS, CALIF.
Received $100.00
ABSOLUTELY FREE!!
LARGE AA
FARM FRESH
DOZ.
etterae
ENERGY
GIANT PKG.
ad Oil
WESTERN CHEF
32-OZ.
BEEF
U.S.D.A. GOOD ALL BLADE
AND 7-BONE CUTS ALL
EXCESS FAT and BONE REMOVED
OASTS
. Thursday. March M. 1963 PAGE 7 B
tir.nALU nnu icns, hlaniain ram, UK.
ROUND BONE CUTS
PURE GROUND BEEF
GROUND FRESH DAILY
00
LBS.
BAR-S
VACUUM PACK
MIX AND MATCH
THE 10 VARIETIES
LUNCH MEATS
3 Pkgs. y
MORRELUS PRIDE
PKNICS
Market Basket
ORKOON STATE I'NIVEKSITY
KXTKNSION SKRVICE
Ekks! Ttiere's a bonanza of egR
treats!! And they are one of our
low, low priced foods ... a real
buclcet buy. Its large egg season
so expect lo get the most egg for
the money from the large sizes.
Bacon and smoked hams show
(lie result of a big supply of pork.
Last fall's little pig crop was the
second highest on record. There
ait plenty of bacon and smoked
hams to meet the present shopper
demand, so watch for special
lower prices. A good thing about
buying a ham of generous size is
that you can have ham for sand
wiches, snacks, and hot casserole
meals.
Ham in a can is convenience
for your emergency shelf. But if
you plan to keep canned ham on
a shelf it must be a small size
ham, from l'j to three pounds.
These small ones are actually
sterilized to keep at room temper-!
ature. The larger sizes up to
10 pounds must lie kept un
der refrigeration. Be sure to read
the label on the can. Know what
you buy.
Fresh pork cuts are very mucn
in evidence, too. Although pork
chops may be a favorite, remem
ber there are only about 10 pounds
of center cut pork chops In a
220-pound porker. So. there's a
good reason to investigate other
less popular, but equally nutri
tious cuts. Try end-cut cliops or
shoulder steaks to get that good
nork flavor.
Turkeys will be very mucn in
evidence in markets from now
on (or pre-Eastcr and Easter
meals. Suppliers report there arc
plenty of all sizes. Closer to Eas
ter you'll find fresh, unfrozen tur
keys. However, be assured that
the fresh frozen birds have been
quick frozen at peak of quality.
With projier care they're just as
fresh flavored. Springtime could
be a good time to try boneless
turkey. If your market doesn't
seem to carry them, ask the meat
manager about one. An Oregon
processor produces a formed
boneless turkey; out-of-state pro
cessors supply boneless turkey
legs.
The word from sea food suppli
ers is that there is a good sup
ply of everything except fresh
salmon and Dungeness crab.
First of the fresh strawberries
have hit the markets . . . coming
from California. Asparagus and
rhubarb are very much in evi
dence. Melons cantaloupes and
watermelons, and fresh peas from
Mexico are available. Pears,
pineapple, apples, and avocados
are still good fresh fruits for reg
ular use. Dried and canned fruits
are often lower priced. They're
certainly convenient to keep and
to use at a moment's notice.
Artichokes, broccoli, cabbage,
carrots, cauliflower, celery, en
dive and escarole; green onions,
parsnips, potatoes, spinach, and
Homaine are all plentiful.
Dairy products offer high quali
ty eating year around. We Amer
icans fail to win much distinc
tion as milk drinkers. We rank
16th among 17 major producers in
per capita use of fluid milk and
cream. Were 11th in cheese eat
ing, sixth in dry milk, and third
in canned milk. The winners are:
Finns for being the biggest milk
and cream drinkers, New Zealand
in butter, Italy In cheese, Holland
in canned milk, and Belgium in
dried milk.
Poppy Seed Cake
Short Shank, Tenderized 6-8-lb. Average
BISCU
IS
BETTY CROCKER 1
TUBE
KORY OR
FAMOUS FOODS
- , , ;.v; irrn ;r.-.. .n, i ;
I FRESH DAILY
LB.
tatoes
INSTANT MASHED
PY-O-MY
3-OZ.
1
Food
GERBER'S STRAINED
Except Meat
4V2-OZ.
0'
let Tbs&oe
SILK
Ass't
4 PACK
Decorated Cakes
for All Occasions
REGULAR OLD FASHIONED
CAKE DONUTS
TRY THIS SPECIAL 1-LB. LOAF
CORN BREAD
MOIST AND SPICY 8-INCH
PRUNE CAKE
EVERYBODY'S FAVORITE
FRENCH ROLLS
Let Ui Plan Your
Decorated Wedding Cake
Reg. 55c Spec
Doz.
Reg. 35c
Reg. 1.29
Reg. 45c
Doz.
49'
1"
39'
Baking a cake can do wonders
for lifting your spirts on a dreary,
rainy day ... an old-fashioned
kind of cake you put together
yourself.
Try this heavenly Poppy Seed
Cake with a custard filling and
crenmv chocolate frosting. The
shortening is economical lard, not
ed for producing light cakes and
flaky pastry, states home econo
mist Iteua Staggs. Because ol
the filling, this cako should be
refrigerated or stored In a cold
place.
I'OIM'Y SEED CAKE
Va cup poppy seeds
1 cup milk
2' j cups sifted enriched flour
2'i teaspoons baking powder
Vi teaspoon salt
2-3 cup lard
1" cups sugar
4 egg whites
t teaspoon vanilla
Add poppy seeds to milk and
soak in refrigerator overnight,
Line two 9-inch layer cake pans
with waxed pa)cr. Sift together
flour, baking powder and salt.
Cream lard, gradually add V cup
sugar and continue creaming un
til light and fluffy. Add sifted
dry ingredient!) alternately with
poppy seed mixture. Beat egg
while until frothy. Add remaining
'.4 cup sugar gradually to egg
whiles, beating until stiff. Fold
beaten egg white-sugar mixture
into batter. Add vanilla. Pour
into cake pans and bake in a
moderate oven (.'ISO degrees) 25
to 110 minutes. Cool, spread Cus
tard Filling between layers and
Chnculate Frosting on top and
sides.
CUSTARD FILLING
fi tablespoons flour
1 cup sugar
Vi teaspoon salt
4 egg yolks, beaten
2 cups milk
2-3 cup chopped pecans, if de
sired Vi teaspoon vanilla
Mix together flour, sugar and
salt. Stir in eggs and milk.
Cook, stirring constantly, until
thickened. Add vanilla, cool. Stir
in nuts.
CHOCOLATE FROSTING
Vi cup butter or margarine
3i cups sifted confectioners
sugar
3 tablespoons milk
1 square chocolate, melted
Cream butter or margarine and
sugar. Add milk and melted choc
olate and beat until blended.
ORIENTAL FLAIR
IN MAIN DISH
(Continued from 3-B)
2 cans (lOVi oz. each) con
densed tomato soup
2-3 cup milk
Combine almonds, rice, crab
meat, lemon juice, salt and dill
weed. Melt butter: add onion and
toast lightly. Add to rice mixture.
Cook peppers in boiling salted
water 5 minutes, or until tender
crisp; drain. Fill peppers with
rice mixture; set upright in bak
ing dish. Combine soup and milk
and pour around peppers. Bake in
375-degrce (moderately hot) oven
25 minutes. Makes 6 servings.
(I quart filling).
mm
FAMOUS FOOD
LB.
1
OREGON
FOOD
20 ft. Reg. 1.98
Extension Cord Set
Battery Booster Cable
Trouble Lite
Extension Cord
Flashlight Batteries
16 ft., 19 ft.,
112 ft.. Reg. 1.00
NOW
Reg. 1.39
NOW
NOW ONLY
Heavy Duty
25 ft. Reg. 1.39
By Wales "D" Size
99
1.66
99
ONLY
mm
e
BIG TREAT
Vi GAL.
If You're Not Shopping Here,
You re Spending Too Much!
We Reserve The Right To Limit
4480 South 6th 1315 Oregon Ave.
Avalon and Shasta Way
COTTAGE . Ghirardelli's Chocolate Flavored
Peanut Butter flick-ettes
3 t, 89c 3 a: 49c
i
Pancakes
For Lent
(Continued from 3-H)
spoons sugar; beat until smooth.
Melt butter or margarine in 10-
inch skillet with oven-proof or
removable handle. Add apples,
lemon juice and remaining sugar.
Cook, stirring until apples arc
gla.ed, 4 to 5 minutes. Pour
wheat germ batter over apples.
Place in hot oven (425 degrees)
until brown and pulfed, about 15
minutes. Turn out on serving
plate. .Sprinkle with confection
ers' or brown Migar. Yield: 1
large (10-inch) pancake; 2 serv
ings.
fo please any cat
Price Effective Through Sundoy Night While Quantities Lost - Store Hours 9:00 A.M. - 8:00 P.M
all tuna
liver 'n meat
chicken
fish
meaty mix
kidney 'n meat
New Version
Old Favorite
(Continued from 3-B)
l'j tablespoons sugar
1!4 teaspoons salt
1 8-oz. can tomato sauce
2 teaspoons prepared m u s
tard 'A cup vinegar
4 cups cooked, sliced, hot po
tatoes 1 can luncheon meat, sliced
Cook onion and green pepper in
oil until tender. Blend in flour,
sugar and salt.
Add tomato sauce and cook over
low heat until thickened. Add
mustard and vinegar. Keep sauce
and potatoes hot. Brown slices of
luncheon meat in skillet or broiler.
Toss sauce with potatoes.
CORN CASSEROLES
Vary vegetable service by hav
ing individual casseroles of corn
for dinner. Cook six slices of ba
con until crisp; remove and drain.
Mix two tablespoons of the ba
con fat with a pound can of
cream style corn, two beaten
eggs, 1 tablespoon parsley
flakes, one tablespoon instant
minced onion and M cup chili
sauce. Add crumbled bacon. Pour
into buttered small individual
baking dishes. Bake in a moderate
oven (375 degrees) about 25 min
utes, until firm. Four servings.
CHICKEN LIVERS
Be elegant in minutes with
Spanish Chicken Livers for dinner.
Cut ',i pound chicken livers in
half; sprinkle with salt and pep
per and roll in flour. Cook in
butter until lightly browned. Add
two cans Spanish style rice; mix
gently, cover and heat briefly.
Serve sprinkled with parsley.
Makes four delicious servings.
1