! Colorful.
Budget Meal
A good spring entree, a pork
ana noodle casserole, might be
sened witn buttered soft squash
freestone peach salad and f n I.
lowed with fresh strawberries and
cream or ice cream. Time to pre
pare this meal: About one hour.
PORK AND NOOm.K
CASSEROLE
Conk one cup each of diced
celery and onion in a small
amount of water until just ten
der. Meanwhile, brown one pound
of ground pork in a heavy fry
ing pan. separating pieces. Pour
oil cooking fat and add
drained vegetables, one can con
densed tomato soup and H cups
cooked noodles. Mix and add salt
to taste. Turn into a greased bak
ing dish; top with grated cheddar
crumbs. Bake in a moderate oven.
350 degrees F., for about 30 min
utes. .Makes four to six servings.
Special
Special
Folks
Menu
Spinach
2 packages frozen chopped
spinach, cooked 13 cups'
vi cup butter (' stick'
U cup flour
Pa teaspoon": minced onion
1 quart milk
4 chicken bouillon cubes
Salt to taste
Cook spinach, drain. Melt hut
ter. Add onion and cook until
tender, do not brown. Add flour
and blend well. Add milk, stir-
ring constantly and conk until
smooth and thickened. Add bouil
lon cubes, and- spinach puree;
stir until bouillon cubes are dis
solved. Season to taste. Serve
garnished with a sprig of spinach
or buttered croutons. Makes four
servings.
JAM IDEA
There are three reauirements
for a delightful brunch party a
menu that appeals to before-noon
appetites, food that is easy to
serve and that will keep until
the guests arrive, and plenty of
lime tor the hostess to enjoy a
leisurely meal with her guests.
Here is a menu that meets all
the requirements. Start with an
Orange Mist that can be kept in
the freezer or refrigerator until
the moment to serve. It's refresh.
ingly tart and colorfully pretty
witn a tresh strawberry garnish
ror the main dish, we suggest
a casserole of Creamed Eggs
with Ham and Artichokes. This
includes the traditional ham and
eggs but what a far cry from
everyday ways of serving ham.
Artichokes, mushroom soup.
sherry and cheese give a subtle
blend of flavors to this really
gourmet dish. Since it is served
casserole fashion, it will keep
warm lor some time.
Probably your guests will want
coffee when they first arrive, so
have plenty of quality instant cof
fee ready in a carafe lor easy
service. For an extra special after-brunch
beverage, try this rec
ipe for Arabian Coffee it's de
liriously reminiscent of the Mid
dle East with a touch of carda
mom seed and a cinnamon stick
for additional flavor.
ORANGE MIST WITH
FRESH STRAWBERRIES
1 cup sugar
4'j cups water
2 tablespoons lemon juice
2 cans 6 ounces each) froz
zen concentrated orange
juice
Fresh strawberries
Mix sugar and 2 cups water in
saucepan. Bring to a boil, stir
ring until sugar is dissolved.
Cool slightly.
Mix lemon juice, concentrated
orange juice, and remaining 2'j
cups water. Add sugar syrup and
Pour into refrigerator
1 Nearly everyone likes French
toast for breakfast. Vary this fav
orite by sandwiching slices of en
riched white bread with marma
lade or jam. Dip the sweet sand- blend
wiches in egg and milk and fryltrays, setting control at coldest
as usual. Dust French toasted! temperature. Freeze about 3
sandwiches with confectioners' hours, or until mixture forms cheese is lightly browned. Makes
sugar for serving. 'heavy crystals throughout, but is 8 servings.
not firm. Serve at once in fruit
juice glasses with spoon or
straws. I If mixture is allowed to
freeze until firm, spoon into bowl
and beat with egg beater un
til mushy, but not melted. I Gar
nish with fresh strawberries
Serves 8 to 12.
ARABIAN COFFEE
(Made tn earafe)
1-3 cup quality instant coffee
1 stick '2 inches long cinnamon
3 cardamon seeds, cracked
4 cups water
Measure instant coffee in
rale or other coffee maker. Tie
the stick cinnamon and carda
mon seeds in a piece of cheese
cloth; place in carafe. Pour wa
ter over coffee and spices. Stir
to dissolve coffee. Cover and
bring to a boil over medium
heat. Remove from heat and let
steep 10 to 12 minutes. Discard
bag of spices. Reheat coffee be
fore serving. Pour into demi
tasse cups. Serve with sugar and
cream, if desired. Makes about
8 servings.
CREAMED EGGS WITH
HAM AND ARTICHOKES
2 packages 9 ounces each)
frozen artichoke hearts
1 bay leaf (optional)
2 cans condensed cream of
mushroom soup
1 tablespoon chopped onion
4 cup sherry
i teaspoon salt
U teaspoon garlic salt -Pepper
2 cups diced cooked ham
9 hard-cooked eggs, quar
tered 4 slices American cheese
Cook artichoke hearts as di
rected on package, adding bay
leaf during cooking, if desired.
Drain; remove bay leaf. Com
bine soup, onion, sherry, salt,
garlic salt, and pepper. Mix well.
Arrange artichoke hearts, ham.
and hard-cooked eggs in a 3-
quart casserole. Add soup mix
ture. Top with slices of cheese.
Bake in a hot oven (400 degrees)
for 25 to 30 minutes, or until
J.: ' " ."si
rtSIT 1 ii ! )ff
COMPANY BRUNCH Creamed eggs with ham and artichokes are the main dish for
a special menu when company comes. Serve with toasted English muffins and Arabian
coffee, made with your favorite brand of instant coffee.
MIGHTY GOOD pie syrup plus 4 teaspoons chopped
For a simple, tasty dessert trvl. salted peanuts. Alternate layers
Maple-Nut Parfaits. Use I pint of vanilla ice cream and maple
vanilla ice rrcam and 1-3 cup ma-jsyrup in 4 parfait glasses ending
with ice cream. Top each parfait
with chopped nuts. Serve immedi
ately or hold in freezer until
serving time. 4 servings.
HERALD AND NEWS. Klamath Falls, Ore.
Thursday, May 23, 1963
GRAVY GONE?
If you have lamb left over at
the end of the gravy, you can give
your family a wonderful flavor
treat this way just pour a can
of tomato sauce into a skillet,
season lightly with marjoram or
rosemary, according to your taste, I
and simmer thin slices of the
lamb in this delightful sauce.
TOPS IN QUALITY!
LOW III PRICE
iNat a Weeil Jn A YirFWI !..' .
ions lest Buys!
OUTING KIT
by Thtrmoi. 2-quort tit Ther
mot bottl, lorga landwich or
food box in nice compact tip
pered caso with carrying hon-
;;'-"- 10.98
IAWTEX RUGS
GREAI
DEAS
3i5 size, 1OO0o rayon, wash
obit. 5 decora ror colon from
which to
choott
3.98
MIDGET
ICE CUBE TRAYS
Just tht thing for hot wtathor
ohtad. 90 miniarurt cubes
from tech tray.
Rc. 39c
29c
Transistor Radio
6 transistor, compltta Q 00
with torplug It batttry
PLASTIC FLOWERS
A widt scltction of plaitic
flowirs for Memorial Doy. Buy
tithtr by tha stem or already
made into wrtathi and bouquets.
AM. JLR AflJBaaa. BSfS. EJL
REMINGTON Model 742A 30-06
Automatic Rifle
REMINGTON Model 700 ADL
7mm Magnum Bolt Action
REMINGTON Model 742A
6mm Automatic
WINCHESTER Model
308 Automatic
100
WINCHESTER Mod. 70 300 Mag
num with Monte Carlo bolt action
139 95
129 50
139 95
155 00
154 50
Model 311
Reg. 73.50
30-in.
STEVENS
12 gauge.
One only
REMINGTON Automatic 22 with
cope, nylon dock. 69.95 value ....
BROWNING
22 Automatic
double barrel
65 00
308 Norma Magnum
Bolt Action i
5995
69 95
79 98
30 Cal. Ml Carbine. A real good brush gun.
Compare condition and price TfO 98
on these
MEN'S SUMMER CAPS
15c
GILLETTE SETS
Alwayi good for Father's Day
l.oo sr
1",. 2"
3:1.00
OLD SPICE GIFT SETS for Dad er tor
tht vouoo. mon graduate from
SWEAT SHIRTS Men'l thort ilv.
ty-lt. Stverol Ityloi from which to choott
INSULATED MUGS Kotpi it hot or
httai it cold. 49c valut .
Wc hove a nice selection of Father's
Day and Graduation Cards.
PLASTIC WATER HOSE
looker )uit 49e
? i-in hoe juif 98e
716-in. hoe fust 1.69
Thete are juit o
in Waterhote.
few of the money lavert
Bar-B-Q Perc
Aluminum 20-cupper. You'll only have
to make one instead of two. 3.98 value
Low, Low Prices . . . plus Green Stamps
Ion
IP 6j n 61) jfli Tji
The Personal Service Store... CARTER'S
QDDDDDDQQDDDDDQI
H R Sego
UaUVk Tall Tins
BSSBSDQQQOESI
0Q
innin
DRY MM
qD
JEWEL mi
EJ
qO
AAARGARINE
QBBQBBBBHQO B S E
a
- 3R5$100
Pet
20-Qt. Size
$19
TOM'S MEAT MARKET
Always a Butcher to Serve You!
Featuring U.S.D.A. "Choice" Aged Beef
Meat Prices Good Through Saturday
Hot Barbecued
aaaaaDQacmi
Buy one at regular
price (24-oi.)
and get one
(Reg. Price 39c)
AUsweet
Pounds
P1
Canned Meat
PREM
Wizard Spray
Deodorizer
7-Ox
29
Million Dollar
Buttom, 2-Oz.
Muslirooms 5.i$1
5:1
Globe Trotter Cross Pack
Sardines 3
Nollcy'j
Mustard
20Vi-Ox.
2:45'
SOUPS
Campbell's
Beef Noodle or
Chicken Noodle
BEANS
Centennial Smal
2-Lbi.
Red,
2?59
17
D
HAM Q) 0
SLICES
Canned
Luncheon Meatb. h.
Swift's Sweet Rasher
Sliced Bacon
Fresh, lean
Ground Round
Boneless, Fresh Frosted
Veal Roast
CORN
Diamond "A" Creamed or
Whole Kernel, 303 Tim
2i29
6n.'oo OYSTER STEW 27
TUNA
Breait-O-Chicken
Chunk Style in Vi Tint
4i$1
DINNERS
Kraft Macaroni &
Checte, 714-01.
2 CHILI
Hormel with
40-Oi
Beam
53
Golden Lodle Vt-Or.
American, Mushroom, Mariana
235i q Spaghetti Sauce 2 5 39'
SYRUP
Nalley's 22-Oz.
Lumberjack
2?59c
0
WAFER
Nabisco Vanilla, 12-Ox.
29
S&W Moraschino
Cherries
With
Stems, K 0 r H
8-ot. 4jgP R
Duncan Hinet Buttermilk A' QC
00 D Pancake Mix m, Z07
Giant Dutch
Cleanser
In Plastic
Container
23
Island Pride Sliced
Flot Tins
Pineapple 3H35C
ti
U French's Instant Mashed
Potatoes
S&W
D Tomato Juice
n
1
CARTER'S
QUALITY PRODUCE
The Finest Produce
Money Con Buy
0
n
U Shatter White
Nut Lunch
Peanut Butter
3 Lb.
Jar
89"
29'
46-Oi. dm I
a
n NEW POTATOES
0 Thin Skinned California
d AVOCADOS
F1 Fresh, solid, crisp
RADISHES
51
229'
bunch
FINE FOODS
1420 Esplanade Ph. TU 2-2511
9 o.m. - 6:00 p.m., Closed Sundeyi!
Plenty of Free Parking
Right to Limit Reserved!
Prices Effective Thursday Neon
Grocery Prices Good Through Sat.
Meat and Produce Thru Saturday
PAGE 7-C
00
5C
4480 So. 6th St.
Next to Oregon Food Store