PAGE 4 C
Thursday, May 23, 1963
HERALD AND NEWS, Klamath falls, Ore.
Men Cooks, Hurry
Be A U.S. Champ
Amateur male cooks in all parts
of the country arc becoming
"vegetable conscious and many
ere calorie counters as well in
Hie main dishes they're entering
in the fourth annual Men's Na
tional Cooking Championship.
A swing toward vegetable cook'
cry has become apparent among
many thousands of men whose
original recipes for main dishes
ure pouring into- championship
headquarters in competition for
the 1964 U.S. crown and a $1,000
grand award.
Many men are creating vege
table main dishes, according to
championship officials, partly be
cause U.S. Army Col. E. Jeff
Harnette of Santa Rosa, Calif.
von second place in last year's
competition with a zucchini ome
let. Here is his award winning
recipe:
COLDEN TOPPED
CHIP FRITTATA
3 tablespoons butter or mar
garine
1 medium onion, finely sliced
2 lbs. fresh zucchini,
coarsely grated
Salt and pepper to taste
Touch of garlic, if desired
. 2 eggs slightly beaten
. li cup rich milk
1-3 cup grated Parmesan
cheese
Vt cup potato chips, coarsely
crushed
Dash of paprika
.saute onion unitl golden in two
tablespoons melted butter, add
grated zucchini and cook uncov
ered for five minutes stirring fre
quently. Cover and steam three
or four minutes or until crisp
tender. Add garlic and remove
from fire.
:To slightly beaten eggs, add,
milk, cheese and mix thoroughly,
with the zucchini. Heat one ta
blespoon butter in heavy eight
inch skillet until it bubbles and,
browns slightly. Pour zucchini
mixture into skillet and cook over
medium heat until frittata begins
to set around edges. Sprinkle with
coarsely crushed potato chips
evenly over top, dust with papri
ka and bake in 350 degree oven
until firm.
Low-Calorie Ingredients
The wide variety of vegetables
used in entries includes mainly
the leaf and stem types aspara
gus, beet greens, cabbage, cauli
flower stem, celery, lettuce, Ber
muda onions, spinach and water
cress. A great many male culm-!
ary creations also call for other
types ol vegetables, such as arti
choke, broccoli, green peppers,
pumpkin, beets and carrots.
Also popular with the men are
such seafoods as clams, codfish.
crab meat,' lobster, oysters,
shrimp, scallops, sole and trout.
Poultry is a favorite too, includ
ing chicken, cornish hens, pheas
ant and quail.
Men entering the competition,
sponsored by the Potato Chip In
stitute International, may submit
any number of original recipes
lor main dishes using potato
chips. Both married and single
adult men may enter, including
previous years' entrants, but pro
fessional chefs are barred. Rec
ipes should be sent to the Men's
National Cooking Championship,
331 Madison Avenue, New York
17, N.Y., before Dec. 1, 1963.
The four cooking champions
(and their wives) selected from
the country's four geographical
regions as semifinalists will be
awarded a week's vacation next
winter at the luxurious Ameri
cana Hotel in sunny, beautiful Mi
ami Beach, Fla. There, they'll
cook their dishes In a final com
petition. In addition to the na
tional champion's $1,000 award,
the three runners-up also will re
ceive cash awards.
Recipes will be judged by a
panel of leading women food ex
perts headed by Mrs. M a r n i
Wood, noted cooking authority
The dishes will be judged on the
basis of appearance, texture, orig
inality and taste, and all state
champions automatically will be
eligible for selection as regional
champions.
In its first three years, more
than 77,000 amateur male cooks
competed in the championship.
They came from all walks of life
scientists, clergymen, trades
men, doctors, teachers, salesmen.
professional men and business
executives in large cities as well
as small towns in every state of
the nation.
Always LOW, LOW PRICES,
S&H" at Oregon Food, plus...
SWEEPSTAKES
PICK UP THIS FREE CARD AT OUR STORE TODAY
7-t-rr
W
OTEJ II!
CP I -I
-ww mm a
i
mm mzwmmmwmm
asst
no ruicMAit nouimo foi mi mmchii oi mi uia
VOIO If FLAP IS TAMPERED WITH
Mutt bo oponod by Authorised Storo PortoMtoll
THIS CARD MAT BE WORTH UP TO ,$5,000.00 CASH
SEE DEVEISE SIDE FOIt COMPUTE INJUNCTIONS!
f' Punch 5llon
mmmmmmmmmm
mmmmmmmmmm
mmmMmmmwmwm
2525i25l2525i25252525i25i2525l252525l2525l25
5050!5050!50!5050!50;50!50!505050i5050j5050j50
SUPERMARKET SWEEPSTAKES
Pat. Fnd. f1962 SocurmrjiUl SwMpilokei, inc., 6710 Snidtr Pima, Dolloi, TtiOl
THIS ) YOUR RECORD OF PUMCNA9II
Sompla of qui honied punch shown in box.
CN
CM f
V V
CN
(N
CN
v v
cn"
CN
v vy
CN -
$1$1$1$J$$1$1$1$1$1$1$1$1$1$1$1$1$1
$l!$i$i
$i$l
$i$i$ij$i$i!$i$i$i$i$i$i$i$i
1
J
HERE ARE THE SIMPLE INSTRUCTIONS
Piel up your frt) card no pure hot nt ternary. A fro punch or punches will ba givtn every wh.
Whn fra punchai or fully punched (numbers 1 Ihrouoh 13 an lafl hond t id of card) lha manager
at oiiitloni will ba col lad to impact yaur card la varlly the propar punch wot uiad and that flap
wot. not lamparad with.
You then choose 10 lucky numbers from the 80 numbers In boxes on reverse side. Those
10 numbers art immediately punched out. Under 15 of the 80 numbers ere LUCKY
HORSESHOES. You will be paid In cash the amount printed under the flap multiplied
by the number of LUCKY HORSESHOES that have been punched. There art no blanks.
Every participant will win t ca&h prize.
Cow Belle Corner
By MRS. TED HYDE
Last week's Cow Belle luncheon
ut Reames was memorable fori
its lovely decorations, Lefty Wild'
Kaglo's Informativo and enter-
(.lining visit, and Dick Marks'
lusly Beef Roulade. Here, for the
benefit of the many who wcrel
wondering about the main dish
Is his recipe:
HREF ROULADE A LA MARKS
For the stuffing, use rice pilnf
conked In chicken stock (and
chicken bouillon cube to the wa
ter, probably beef bouillon would
work also), having it moist when
done. Add finely chopped onioni
and pepper, also somo seasoning
such as thyme.
For the meat, he used six ounce
portions of round steak put
through the tenderirer twice (by
the butcher). Salt and pepper well,
spread with stuffing, brown, roll
and skewer. Placo in pan and
cover with a good brown gravy.
(He makes his from butter, flour
and beef stock). Bake 114 hours
at sno degrees.
The only similar recipe I could
lind also suggested browning the1
rolled meat in butter, and making
tlic sauce using the remaining
butter and flour, browning and
adding water or stock, so this
may be part ot the secret ol its
delicious flavor. "
To continue with our economy
steaks, here is another marinade.
said to tenderize and flavor any
meat:
BASIC MARINADE
!4 c wine vinegar
2 c wine (may include part
beef broth) .
I medium onion grated
! clove garlic, crushed
I T Worcestershire sauce
1 T mustard (dry or pre
pared) 2 wholo cloves
1 hay leaf
1 T mixed dry lierbs (Bou
quet Garni would be good,
or your own mix)
1 t garlic salt
1 T soy sauce
Combine all ingredients. Tour
over meat; refrigerate 24 hours or
longer, turning meat occasional-
When ready to cook meat, re
move meat and strain marinade
(Continued on Page 5-C)
GUARD AGAINST
VITAMIN DEFICIENCY
IN THE BOTTLE!
Faulty processing;,
lack of proper
controls and other
causes can "rob"
vitamins of from
20 to over 90
of their potency!
BE SAFE, BE SURE
WITH VIGRAN
Don't bargain with
your health. Ask for
prescription-quality
VIGRAN made under
the rigid quality
controls of SQUIBB
LABORATORIES. ,
Get it from ih
mnnyour doctor truatl ...
your pharmocitt.
ViGRAN
Sqjjibb
uulti-vitamins
1
PRESCRIPTION SERVICE
Pi
PHONE
TU 4-7768
g rgSCIPTION DKUO STORES j
:.STAMPKI-' H
c ' ""y
mrsrrsit-;
''''' wVmJ
I:
I1TAMPH I
jriRiiN v. ,
InnciN i
i' Dft'lN "
K MUSIS
(MPI ?
A ilHIIV ' s
MIX 'EM OR MATCH 'EM!
Applesauce Wo7 711.00
Applesauce KW 511.00
Apricots S:! 3Mo03n:.e.:..Ho.,vc.3 411.00
Cherries Ndia3no3GemRTP 511.00
Fruit Cocktail 5:!r.e 511.00
Grapefruit SHS- 411.00
Oranges utront:..:..M::d
Peaches li"ir 511.00
Peaches D1A8 . 3 .89
Pears SiSST 41.00
Pineapple NMoar2kr, :. 511.00
Asparagus r30SoSpe.ori. 451.00
Pork&Beansnor 411.00
Kidney Beans Sr 811.00
Green Beans r3e03Luck 8s1.00
Green Beans NFia 353Poe. Cu!. 6?1.00
Wax Beans wn:: 3T"3de 611.00
Beets ,.pd.;.s,:"d....7s1.00
Corn Dr3Sr.clo,..Wh:..K.crn',5?1.00
Hominy D3::G:.91.00
Peas CNo093eo3 811.00
Peas & Carrots .. .5?1.00
New Potatoes XoV. 1111.00
Yams Nom303 511.00
Spinach DeLMT3 :. 611.00
Spinach M 751.00
Spinach 611.00
Tomatoes solr; Pock. No. 33o8?1.00
Tomatoes Solid. Pack. No. 303 5?1.00
Stewed Tomatoes n,.T3 5?1.00
Catsup oT Chi,iP:ppcr 4?1.00
Catsup HMn0. 651.00
Blackeye Peas DNo. 300 851.00
Tomato Juice G46co,.Poppy 451.00
Mackerel W 651.00
LE
TTUC
ft"! i
Salad
Vegefable
Only
32 Calories
Large, Solid
Fresh, Crisp
Heads
Solid, Firm,
Crisp and Crunchy
CUCUMBERS
Favorife for Hot Weather
Only 25 Calories
For a Cool Salad
Each
LEMONS
e i ... r t
j ,1 junnisr rancy ree
r.ipe, juicy, rvieaium
Size. Cool, Refreshing
Flavor,
Nippy and
Flavorful.
TOMATOES WpS-
kAV II f W 4 Klamath Russets, old crop, No. 2's.
IJIlTi II I llLV Good every meal- Boil 'em, bake 'em, fAf
r vlAI vCJ ,ry 'cm' cat 'em! 20lb B Pli 3 y
. I Red, Ripe, Sweet, Juicy. Strong aw
Strawberries r.;sr 4 cups 98
FRESH D0NUTS
For your after church
breakfast. Baked 9-11
Sunday Morning.
I rncon UMlLf
Let us plan
your beautifully
decorated
WEDDING CAKE
BUTTERMILK PRUNE CAKE 5- 1.19
LEMON PIES - - 59'
RAISIN CINNAMON BREAD 29
WONDERFUL FOR BREAKFAST TOAST. Mb. Loof Reg. 3Se
DANISH BREAKFAST ROLLS 329c
HAMLET PORK
M Luncheon Meat
39 c
12-of.
MARKET
Strawberry Preserves
40-ox.
69
MAISON ROYAL
Black Pepper
-29e
PETER PAN
Peanut Butter
20 35 c
FARGO
ACHES
LIGHT SYRUP ::
Tin7 UU
' DELICIOUS
FREESTONE
HEAVY SYRUP
No. V
Tins
100
DELICIOUS
EXTRA STANDARD
WHITE SPRAY
TUN
CHUNK STYLE
5 fe.H oo
DEL MONTE
TUN
CHUNK STYLE
4 No. VitA
Tins 1
MARKET
TUNA
BONITA TYPE FLAKES
No. Vt
Tins
00
,
ARGO r
Ta M am aL a
It'llldTO
Sauce
10 69c
DELIGHT
Dog Food
15100
New Summer Store Hours 9:00 A.M.-9:00 P.M. Effective Thurs.
LARGE
FARM FRESH
Doz.
Cottage Cheese y 3 7'
Mr fl 1 3 Market Brand . fbiv COlC
J u j Top Quality ZIP jj
MARGARINE
mous Food
. Cartons
49
Sea Surf
4-Oz. Tins
Pineapple Juice
Delicious
46-oz. Tins
M00
WESTERN
CHEF
32-Oz.
BREAD
Oregon Food
Days Fresher
22'2-oz.
GARDEN and GIFT SHOP
STORE NO. 2 AVALON and SHASTA WAY
VIGORO 3,LtV2"
BEGONIA KITS teU,.M,'l"
SULPHATE OF AMMONIA Si," 0n,t ' 1 "
Campbell's Gro-Green
Plant Nutrient Fertilizer Ub 1 23 , ,b 3 0
Plant Food and Conditioner 69 c
MEN'S TOYO CAPS 15
CAR WASH BRUSHES 89c
KOOL KUSHIONS $13,&$2
JUST THE THING FOR HOT SUMMER DRIVING
HANDI-JUGS ' 11 ,, 99c
3-ft. x S-ft. Non-Skid Waihoble $ 98
MEN'S SHIRTS Summeciose Our ' Only $ 1
A REPEAT FOR BARGAIN CUSTOMERS!!
Ladies Pedal Pushers Voluej 0 4 98 0nly$ 1 99
Ladies Blouses Volu" 4 98 0nIy $ 1 99
Ladies Garden & Sun Hats 0Bly 79 c
Excellent Selection of Colon & Sizet
Ladies Casual & Yard Shoes 0nIy $ 1 98
Ladies Casual Slippers Rc9 ' 00 0n)y 69 c
Thongs for Men, Women & Children 39c
k. , Thursday, May 23, 1963 PAGE 5-C
HERALD AND NEWS, Klamath Falls, Ore. '
Cow Belle Corner
lb.
ALL CUTS Including Blade, 7-Bone, Round Bone, Etc.
HIND QUARTERS OF
U.S. Gov't. Inspected Grade A
ALL DARK MEAT
5-POUND AVERAGE
lb
BONELESS BEEF STEW 59s,
LEAN CUBES OF TENDER BEEF
GROUND CHUCK 59l
GROUND FRESH DAILY LEAN, WON'T FRY AWAY
PURE GROUND BEEF 39
GROUND FRESH DAILY
CHUCK STEAK 43i
PORK SAUSAGE-sW" 33i
FRESH FRYERS
CUT UP AND
PAN READY
39l
(Cmlinucd from Page 4 C)
lo remove whole seasonings. Mari
nade may then be used as all or
part of the liquid in cooking, or
with cooking oil added, as a bast
ing sauce. For a swect-type baste,
add Vt c brown sugar or honey.
Fine for stew, pot roast, swiss
steak, broiled steaks, etc.
Here is a good cubed steak
recipe from Polly Pacific's Beel
Cook-let:
CUBED STEAK
COUNTRY STYLE
3 T fat
4 cubed steaks (about Vt lb
each)
flour
salt and pepper
1 onion, chopped
2 T vinegar
1 T brown sugar
Mi c catsup
2 T Worcestershire sauce
' c water
Melt fat in skillet. Dip steaks in
lour, sprinkle with salt and pep
per and brown with the onion in
the hot fat. Add all remaining in
gredients. Cover and cook slowlyi
until meat is fork-tender, about to'
minutes. 4 servings.
Flank steak is another delicious1
and less expensive cut. Here are
two recipes for it from Roundup
01 Beef Cookery:
STUFFED FLANK STEAK
6 to 8 servings
2 T butter or margarine
1 medium onion, chopped
1 egg, well-beaten
3 T warm water
'a t salt
dash pepper
4 t poultry seasoning
3 c bread crumbs
1 flank steak (about 2 lbs)
GOLDEN GOBLET 6-01. SIZE
Orange Juice Product
diXi 1
8-01. Pkgs. Your Choice
Sno Peak Vegetables
Hi West Vegetables j
Peas, Peas & Carrots, Cur 4 AC
Corn, Green Beans, Mixed III
Vegetables, French Fries
Peas, Peas & Carrots, Cut
Corn, Mixed Vegetables.
0-oz, p k g. Your Choice
MCP Orange Juice 25 c 12 49 c
Meat Pies "3 $1
Fruit Pies sg 3$1
49c
Fish Sticks
Iclandic
8-oz.
27c
16-oz.
WIZARD
Flour Sale
RED ROSE
Family Teited
Enriched, Bleached
10 - 79
HACIENDA
BLEACHED
10-69
DEL MONTE
PEAS
6 No. 303 f d
Tins
PAYETTE VALLEY
CORN
RANCHO
CHICKEN NOODLE
SOUP
10
V4-o. 54
Tins V
pray Deodorizer
J500
Small
Size
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 Shaita Way
V
2 T fat or salad oil
Vi c boiling water
Melt butter or margarine in
skillet. Add onion. Cook until
golden brown; set aside. Combine
egg, warm water, salt, pepper,
poultry seasoning, bread crumbs,
and add to onion. Mix well, and
spread over steak. Starting from
the long side, roll meat up like
jelly roll; tie securely with twine.
Set oven for moderate (325). Heat
fat or oil over high flame. Brown
rolled meat on all sides. Sprinkle
with additional salt and pepper if
desired. Add c boiling water,
cover skillet and bake Hi hours,
or until meat is tender. Remove
strings and cut in crosswise slices.
FLANK STEAK CHILI
1 flank steak (Ui to 2 lbs)
salt and pepper
flour
2 tablespoons fat or salad oil
1 medium onion, sliced
1 No. 303 can tomatoes
1 green pepper, sliced
2 teaspoons chili powder
Vt cup cold water
Use meat tenderizcr according
to directions. Season with salt and
pepper, if desired. Sprinkle with
flour. Brown both sides in hot
fat. Top with onion, tomatoes and
green pepper; cover. Bake in
moderate oven (350) for two
hours. Mix chili powder with cold
water. Stir into gravy around
steak; spoon gravy over meat.
You may have gathered that
many of the recipes I use In these
columns are from the Cow Belle's
Roundup of Beef Cookery." If
you would like a copy contact
Mrs. Dayton Hydc,''TU 2-4860. '
They also make excellent and '
different wedding or shower gifts, '
a timely reminder with June com-'
ing up!
HERE IT COMES AGAIN!
MEAT & TATER
Price! Effective Through Sunday Night While Q
p.m.
A
USDA Good or Choice Beef
Whole or
Half
46
lb.
FREE-
50 lbs. U.S. Ho. 1
Potatoet with whole or Vi
Beef
FREE
25 lbs.
US. No. I'i
with quarter of
bf.
Front
Quarter
Hind
Quarters
39.1 56
c
lb.
All locker meats cut and wrapped Free!
Half of a Half Beef
For thoie families who do not hare facilities to
handle a full half beef ... All the cuts you get
in a half beef including steaks,
roosts, ground beef. Approximate
weight ISO lbs.
And 25 lbs. U.S. No. 1 Potatoes FREE
bun juu jfor
47?"
DROP LOINS
Sirloins
T-Bonci
Club Steaks
Ground Meat
Approx. 75-80 lbs.
FREE
C 15 lbs.
lb. SPUDS
WHOLEhalfHOGS
50c 6c lb- Cut'
Wrap and Cure
And 25 lbs. U.S. No. 1 Potatoes FREE
FAMILY PACK No. 1
For those families who cannot handle a Half of
a Half Beef , . . Consists of Vt of a half in
cluding oil cuts plus a pork shoulder cut
into roasts and steaks. Should
last the average family about
2 months.
PLUS 10-lbs. SPUDS FREE
r iv iiiuuiuci wi
4319
FAMILY PACK No. 2
For the family who wants a larger selection of
meats. Same as Family Pack
No. 1, with ham, bacon and r 1
sausage added. A real savings.
PLUS 15-lb. SPUDS FREE
;5319
Pork Shoulders Wrapped lb. 45c
DL I Cut anil
I Win S.WIII9 Wropp.d
. 59c
Yes! We have that famous, flavorful
Mt. Mahogany Sugar Cured
HAMS and BACON lb. 59c
Our Specialty Custom slaughtering, cutting,
wrapping, curing and smoking!
COMPLETE FINANCING Buy Now! First
Poymcnt in 45 days. Free Delivery!
Grigsby's Smokehouse
Opan 8 a.m. to 5 p.m. Mon. thru Sot.
Rte. 3, Box 66, Old Midland Road TU 2-0769
Ho
ing
ide