Thursday. 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
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n"
v v
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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
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