Herald and news. (Klamath Falls, Or.) 1942-current, May 16, 1963, Image 18

Historic Oregon Newspapers

Herald and news., May 16, 1963, Page 18, Image 18

Image provided by: University of Oregon Libraries; Eugene, OR

About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 16, 1963)

Prev Page of 23 Next Prev Issue Next Text PDF JP2 (5.1 MB) Clip/Print Image

Return to Top

Prev Page of 23 Next Prev Issue Next

Newspaper Page TextThursday. May 16, 1963 PAGE 6 B Thursday, May 16, 1963 HERALD AND NEWS, Klamath Falls, Ore. PAGE 7-B 1IEU.UD AND NEWS, Klamath Falls, Ore. nur-Ot Sash is Wiiinrmi MISS WIS mm -hu Could bs the big Winner SPPERMARECEY SWEEPSTAKES LOW, LOW PRICES and Green Stamps at Oregon Food FARGO ACHE! f . i PICK UP THIS FREE CARD AT OUR STORE TODAY LIGHTSYRUP 5 nt0 i oo 2525i25l25i25l25i25i25;25;2525i25i25i2525!2525l2S 50l50i505050l50!50l50!505050i5050;5050l50;50l50 WITH COUPON FROM 2-LB. ARMOUR STAR Bacon UOZj mmmmmmmmmm SUPERMARKET SWEEPSTAKES ffllPQi ROASTS I All di Arte riirc mm fs- v CATCH HIS EYE Meal-in-One Supper Salad contains meats, vegetables, and cheese mingled with canned to mato sauce to satisfy the huskiest appetite. Serve it in a tiered dish for added interest if you have one. Fresh Idea For Serving Here's a salad with real mas culine flavors that will satisfy hungry teenagers, too. It is healthy and nutritious or all the family, with an array of ingredi ents, some of which can be leftovers. Easy tn make, its seasonings come from the convenient canned tomato sauce with dry mustard and a dash of Tabasco. The to mato sauce is always ready, re liably the same, and all you do is open It with a beer can opener. Garnish your salad with cher ry tomatoes for added interest. If you have a tiered dish as shown, use the lowest tier for the salad, the next for hot rolls, and the top for celery stalks. Or It tastes just as Rood (rom the family salad bowl. Here is a salad that also Is the best pos sible choice tn lake along in a plastic bag, on the first family outing of the season. MEAL-IN-ONE SUPPER SALAD (.Servings . 6) 3 cups diced cooked potatoes U cup thinly-sliced raw car rots, (slice with vege table peeler) 'i cup cooked peas ?i cup sliced celery 1 cup shredded ham 1 cup shredded salami or bologna 1 cup American cheese chunks '.i cup mayonnaise 1 (frounce) can tomato sauce 1 tablespoon vinegar 11 teaspoon dry mustard Dash Tabasco !i teaspoon salt 2 hard-cooked eggs, sliced .Mix vegetables, meat, and cheese together. Combine may onnaise, tomato sauce, vinegar, mustard, and salt. Toss with vegetable mixture. Chill. Serve on crisp salad greens and gar nish with egg slices or cherry to matoes. s ftwre flavors CP m iDGQEED HO fUiCHASI iSiilllS (0! FitE PUKCNES H HIU CUB VOID If FLAP IS IAMMHID WITH - Must b ptnaa' by Authorised Star Parson!! THIS CARD MAT BE WORTH UP TO ,$5,000.00 CASH SEE SEVEISI SIDE EOS COMPUTE INSTDUCTIONSI Fr Punch Section mmmmmmmmmm mwmmmmmmmm For. 192 Supermarket S ! la koi. Inc., ?I0 Snider Plain, Da I lot, Uat Sample of outhociitd punch irtovn in bei. CN v v CM r- 4r (N n" v v CN r w v (N v v CN cn" $1i$1$11$1l$ll$1l$1l$ll$ll$lj$ll$ll$11$11$1l$11$ll$1 xmrnumsssssm HERE ARE THE SIMPLE INSTRUCTIONS PitL up your free card no purchase necessary. A free punch) er pgnchei will be given every week. Whan free ou riches ctra fully punched (numbers 1 through 13 an la ft hand tide af to id) tha mo no gar or aisi slant will be callad la inspect year card ta verify tha preper punch wat tiiad and that flap wat not tampered with. You then choose 10 lucky numbers from the 80 numbers In boxes on reverse side. Those ic numbers are Immediately punched out. Under 15 of fhe 80 numbers are LUCKY HORSESHOE5. You will be paid In cash the amount printed under the Hap multiplied by tha number of LUCKY HORSESHOES that have been punched. There art no blank. Every participant will win a cash prize. vinniiM ; el pvta MP .'. : 'MTAMPRJ 355 ITIITAMP No. 2 QUALITY ROSE BUSHES LOW PRICED! 39 sf each Whar bargain prka for No. 2 trad roMi! Ovor 20 erlttiat ta chooia from All flourishing and nurwrr-pruntd. Hurry In) buy all you naad now. Th.y'll go foit at this low Ntwbarry price. PS FOAM-BACK TWEED 9' x 12" RUG W7 Reg. $25.95 Intjxpenklvt yt 10 smort lookiro! 9x12 low loop rug In viscose royoo twtwd with foam bocking. Brown with blockwhite; block white; brownwhtte; gren with brownwhite. "It's easy to charge it at Ncwbtrry'i" 825 MAIN JdlTAMPBT IK I : S n m m I Lit PI 'J.1 I -ItJilOli' 31 1 1 MIX 'EM OR MATCH 'EM! Applesauce W : 7?1.00 Applesauce n:m3oT 511.00 Apricots K.LH.- 411.00 Cherries Nfa303Gem..R:p 51.00 Kadota Figs feos ....... 611.00 Fruit Cocktail KSST 551.00 Grapefruit 411.00 Oranges T:n4?1.00 Peaches 511.00 Peaches HJS 3? .89 Pears K .3oT.e 411.00 Pineapple 511.00 Drink r'r.':!. 411.00 Asparagus Tp"". 311.00 Baked Beans 8? 611.00 Pork & Beans 411.00 Kidney Beans NDo:3wooDa:k 851.00 Green Beans 851.00 Green Beans JSiSi .651.00 Wax Beans wn"! 3T53de 651.00 Beets K,p!k,d;.sl:"d... 751.00 Corn W'!': 851.00 Corn Dr3S3a:clo:.K-' 551.00 Hominy DZ ::.dl 951.00 Peas cZ9!o3 851.00 Peas K.'SS-.; 551,00 Peas & Carrots 0c"Z 551.00 New Potatoes S ,. 1151.00 Yams Nom303 551.00 Spinach DeL"T3 651.00 Spinach K 751.00 Spinach 651.00 Tomatoes Solid Pk. No. 33o8?1.00 Tomatoes Solid. Pock. No. 303 551.00 Stewed Tomatoes 551.00 Catsup ...651.00 Catsup s5odo".Chil:.Ptppe: 451.00 Tomato Sauce KJSr!6s1J10 Mackerel nS 651.00 tmm Strawberries OJ 0 0 Sweet, Juicy, Top Quality, Red, Ripe, Strong on Vitamins. 5 Cups ASPARAGUS (ol U3J Washington Fancy, Tender Full ips, Low in Calories, High in avor. !b. SWEET CORN Tender, Filled Ears. Plump, Milky Kernels. - 6 Ears Tomatoes Qc Juicy firm. Get your Vitamin C. " Troy Pock Oranges 7,bs 1 Valencies. Juicy Fresh Flavor. Vitamin C. Firm and heavy. Potatoes R,d 5 n Qt New, for o hearty meal. Full of energy. Only 105 colories in a cupful. PEAS Fresh, Tender, Full of Sugar. Young & Plump, Well Filled Pods. 2 ,b- 39c FRESH DONUTS For your after church breakfast. Boked 9-11 Sunday Morning. linn r ltl"irnnr 9j FRESH DAILY Cakes Champagne, Cal ypso, Jamaica Rum Cake, German Chocolate Forfait Filled. BUTTERMILK PRUNE CAKE Spicy, Moist, 8-in. Reg. 1.29 1.19 OATMEAL BREAD A Repeat Special AA. 15'2-ox. Loof Reg. 35c .... Spec. JH Ass't DINNER ROLLS Reg. 49c Spec. Dor. 39 Pies-Apple, Berry, Cherry, Peach 49' DETERGENT 49 ENERGY, Blue or White, Giant " TAkiiTA CAlin nmAC CAMPBELL'S TOli-ox. U BUTTER BROOKFIELD Lb. 59 c BLACK PEPPER W ii AICAU DAVAI Blackberry Jam 20 0, 20 KOPPFR If FTTI P PRESERVES . , 59 Strawberry, Market. " LUNCH MEAT . M HAMLET PORK PEANUT BUTTER 35 PETER PAN, 12-oi. " DELICIOUS PEACHES HEAVY SYRUP No. 2Vi Tins 00 DELICIOUS TOMATOES EXTRA STANDARD 5 f4 oo; WHITE SPRAY TUNA CHUNK STYLE 5 oo MARKET TUNA BONITA TYPE FLAKES 6 loo ARGO Tomato Sauce 10 69' WHIFF Dog Food 15 N-'ioo BEAVER CREEK PEARS BARTLETT 5 j oo FARM FRESH WITHOUT COUPON, Doz. 39c KORY Drip or Reg. Lb. BIG TREAT Vi Gal. i, ... WESTERN CHEF 32-Oz. INSTANT MASHED POTATOES, Py O My 1 3-Oz. I 0e LARGE 40-OZ. PKG. FLOUR HACIENDA ALL PURPOSE FAMILY FLOUR SATISFACTION GUARANTEED . 10-Lbs. MORNING TALL TINS MAYONNAI GARDEN and GIFT SHOP STORE NO. 2 AVALON ond SHASTA WAY X 12 Mixed Cornelia Begonia Bulbs $ 1 79 i DCQOniCI IxlTS All Purpose Mix, 12 Pots All for .... I Glad BulbS from Holland 12g59 Dahlias Reg. 39c ea Now 51.00 ViQQTO 35 lb. Bag Only 299 Floral Wreaths ions or cemetery 98c-$24' OWER OWE 23i h.p. 4-Cycle CLINTON MOTOR ONLY 3998 x rtitartt tlidav glut f v mmjj" L b u ttlUtjibtlf 1Q98 Need any ACCESSORIES for Your Bar-B-Q Equipment? SHOP OREGON FOOD No. 2 for OUTDOOR LIVING BARGAINS Ice Chests ByThcmos Check these prices before buying elsewhere. 949$16 95 U.S.D.A. "CHOICE" EASTERN CORN FED BEEF ROUND BONE ROASTS .45 SI ice ARMOUR'S STAR HICKORY SMOKED bs Fillet of RED SNAPPER FRESH OCEAN CAUGHT FRANKS THE GOOD OLD FASHIONED KIND 100 bs. PURE GROUND BEEF 3.T GROUND FRESH DAILY 1-Lb. 45c CHUCK STEAK U.S.D.A. "CHOICE" 43 ib. BONELESS BEEF STEW 59 lb. LEAN CUBES OF TENDER BEEF GROUND CHUCK 59l GROUND FRESH DAILY 8-oz. Pkgs. Your Choice Sno Peak Vegetables Hi Vest Vegetables Peas, Peas & Carrots, Cut 4 AC Corn, Green Beans, Mixed I II j ...ui c ,u c.:. W Peas, Peas & Carrots, Cut Corn, Mixed Vegetables. 0-oz. pkg. Your Choice PI MCP Orange Juice 6-01. 25 c - 49 MCP Lemonade " 23 Golden Goblet 6S1 If You're Not Shopping Here You're Spending Too Much! We Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avolon and Shasta Way jf . l M If 7 rr ON LOW SODIUM DIET? Beef Ragout and Tometoei Provencal are proof that low-sodium recipes can be flavorful. Seasoning Without Salt Most people are accustomed to seasoning their food with salt. When it becomes necessary, or prudent, to drastically reduce salt intake, it is often difficult to ad just to the taste transition. This is uarticularly true when the individual is not familiar with the subtle culinary techniques that can be used to compensate for the lack of salt. The following two recipes will aid dieters. BEEF KAGOUT Vt cup ( ',i stick) unsaltcd margarine 2 pounds beef, cut In cubes 2 onions, finely sliced 4 cloves garlic, finely minced ', pound mushrooms, washed and sliced 2 bay leaves, crumbled 1 tablespoon chopped pars- Icy 1 tablespoon dried rosemary 1 tablespoon orange marma lade 1 cinnamon slick i teaspoon ground pepper lj green pepper, sliced ' Melt maragine in large skillet. Add beef cubes; brown well on all sides over high heat. Lower heat: add onions, garlic and the sliced stems of the mushrooms. Saute until the onions are tender. Add bay leaves, parsley, rose mary, marmalade, cinnamon stick and ground pepper. Cover and simmer over low heat Hi hours, or until tender. Once or twice during cooking period check meat. If it appears dry. add a uttle water. Ten minutes before done, add green pepper and sliced mushroom caps. Cover and com plete cooking. Servo over nood les. Makes 8 servings (sodium conlcnt 62.4 mg.-serving). TOMATOES PROVENCAL 3 large firm tomatos 'A cup (Vi stick) unsalted margarine Vt cup fine low-sodium bread crumbs 2 cloves garlic, minced 1 tablespoon chopped cel ery ', teaspoon pepper Cut tomatoes horizontally In halt. Place cut side up in shal low baking dish. Melt marga rine. Stir in bread crumbs, minced garlic, chopped parsley and pep per. Spoon mixture onto cut sur face of tomatoes. Bake In mod erate oven (350 degrees F.) for 30 minutes. Serve hot. Makes 6 servings (.sodium content - 4.9 mg.-serving). FACTORS IN FOOD Meat Pies - 61 Fruit Pies ' 3$1 Fish Sticks --- -27c - 49c U.S. I)rpt. of Agriculture Marketing Service Markets, these days, are crowd ed with early spring vegetables artichokes, corn, green beans, spinach and lettuce. Thn well-balanced menu In cludes at least one serving daily of a green, leafy vegetable. Let luce, naturally, is a prime candi date for this spot. . Abundant sunnlics of crisp let tuce are arriving now from the coastal areas of southern and cen tral California, with some also coming from the San Joaquin Valley, USDA'S Agriculture Mar keting Service rcrts. The quality of this colorful green is high, and now is the lime to serve a variety of appeal ing combinations, for Hie salad season has arrived. Hearty Salads Generous main dish salads Itn.ii'tv r-nmhinalinna nf meat. cheeses, fish or vegcifibles; fruit- cheese or vegetable combina tions arc Maytimc menu-bright- encrs. Here are a few appetising supgeslions: Mound tuna salad over shred d.d Ir-Hiite' too wilh chopped parsley and some capers. Gar nish with olives, radishes and car rot strips. Accompany wilh mclha toast. Follow up with applo pie and cheese. Marinale cooked green beans, carrots and beds separately in Krcnch dressing. Arrange In piles nn a generous bed of lettuce. Garnish with cherry tomatoes and pass a favorite dressing. Pre cede with a soup: round out the meal with baked custard. Spoon potato salad on boiled ham slices and roll up. Arrange about 2 of these roll-ups on let tuce: add sliced tomatoes, nara- cooked egg quarters, Tass a fa vorite dressing. Serve with thin sliced rye bread and, for dessert, sundaes. Combine broken lettuce, spin ach and other greens: add chopped parsley, diced cheddar cheese and slivers of leftover chicken or roast beef. Toss with a favor ite dressing. Serve with finger sandwiches or popovers. For des sert: Strawberry shortcake. Cut fresh, tinpared pineapple into quarters. Remove core and dice tlic meat. Add the diced pine apple to chicken salad end pile into fruit shell. Garnish with orange and avocado slices. Pass a sour cream dressing. Accom pany with hot rolls. Serve cheese cake with a cherry or berry sauce for dessert. tl V DIAPER SERVICE '10 W ftirnivh til rttapr. wh, fold, ptriiup and dfllvtr REMOVE CHOCOLATE STAINS For washable fabrics sponge the stain in cool water or soak it in cool water for at least 30 minutes. If the stain remains, work detergent into It, then rinse thoroughly and allow to dry. Use a Rrease solvent to remove any greasy stain. H colored stain re mains after the fabric dries, use a household bleach or hydrogen peroxide. Check your bleach and he sure it is safe for the fabric and dye. For non-w a s h a b 1 e fabrics sponge the stain with cool water or force cool water through it. Use a sponge under the stain to absorb the water. H the stain remains, rub detergent into the fabric, ftinse the spot well with water. A greasy stain can be re moved in the same way as direct ed for washable fabrics. CHERUB DIAPER SERVICE Bob's Slf-Srvica laundry 1711 Main TU 4-9234 Prices Effective Through Sunday Night While Quantities Last Store Hours 9:01) a.m. -8:00 p People Read SPOT ADS you era now.