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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 27, 1963)
! PAGE 7-B Monday, May 27, 1963 FIFE MJB 2-lb. Tin, 1.17 lb. AAKGS LARGE FARM FRESH Doz. lottage Cheese Crater Lake Pint 19e i fat M.-- 17 Oregon Food Days Fresher 22'2-oi. km oil WESTERN CHEF 32-Oz. ialad Dressin g Cottage yjjy shrimp Sea Surf 4-Oz. Tins 3l!00 PRESERVES Market Strawberry 40-oz. Lunch Meat Hamlet Pork 12-oz. Jrl00 lack Pepper Maison Royal 4-oz. loop Rancho Chicken Noodle 10V2-OZ. mm Special Morning Tall Tins 7:79' "GARDEN and GIFT SHOP" STORE NO. 2 AVALON and SHASTA WAY Jill! Memorial Day Wreaths 985. Also a good selection of flowers for wi&$ a" yur Memorial Day needs SPECIALS FOR THE HOME-STORE NO. 2 Rubber Pants Pull-on. Reg. 29c only 19c Shampoo & Bath Spray. Only 98c Hand Painted Ceramic Wall Plaques. Reg. 98c -- 49c Ceramic Coffee Mugs 3;87c Johnson's Instant J-Wax. Reg. 98c. Only 77c SPECIALS FOR THE CAMPER AND TRAILER Disposa-Kooler - Just the thing fr summer trips 98c Handi-Jugs - Full 80-oz. Capacity. Reg. 1.59. Only 99c Flatwear - Spoons and Forks 10'. Steak Knife 25:, Habachi Pots 4.98 and 9.98 l,JfWho.e U.S. Govt. Inspected Grade A n u .b. Skinless SCOTT'S Pure-Pak 12-oz. Pkgs. $ 00 10 to Pkg. IIKRAI.D AND NEWS, Klamath Fall., Oregon t t EEF U.S.D.A. GRADE "GOOD" POT UP i j U lb I ALL CUTS BLADE, (J 7-BONE, ROUND BONE PURE GROUND BEEF la GROUND FRESH DAILY Xf ID' CHEDDAR CHEESE A. CRATER v LAKE - MILD It ro' CHECKEN PARTS AND PIECES Legs Thighs Breasts 49f 49fb 49?. Wings Back & Necks Gibs, with Liver 25fb 15f 39f EASY CHEESE BREAD Younq bakers can whisk through these Cheddar Cheese rolls and still have time for a game of tennis between luncheon and dinner. Sprinkled with coarse salt they are wonderful accompaniment for fresh fruit salads. Combine Cheese With Fruits GOLDEN GOBLET 6-oz. SIZE Orange Juice Product &1 8-oz. Pkgs. Your Choice Sno Peak Vegetables Hi Vest Vegetables Peas, Peas & Carrots, Cut Corn, Green Beans, Mixed Vegctobles, French Fries Peas, Peas & Carrots, Cut Corn, Mixed Vegetables. 10-oz. pkg. Your Choice 10 $1 MCP Orange Juice - 25c " - 49 Meat Pies $1 Fruit Pies 3$1 Pish Sticks Iclandic 8-oz. 27c 49c Cheese and fruit there's a tried and true combination for you! The flavors have a wonderful af finity for each other, and can be teamed in an endless variety of ways. When it comes to dessert, Amer icans prefer their cheese - and fruit flavor combined In a baked dish, rather than served in the classic European, or "au naturel" fashion. For the main course, we like to serve cheese breads with fruit salads and no other coun try values a Rood fruit salad as much as America! With the coming of spring, fresh fruit will appear more and more often in salads for special-occa sion lunches and family meals. If you're a young homemakcr serving your first "company lunch" to a small Rroup, you'll find that fresh fruit salads arc easy to prepare, pretty and fes tive as can be. And if you serve Cheddar Rolls along with thorn the meal will be doubly successful There's nothing difficult or mys terious about making them. Just1 follow the directions in the recipe below and see just how easy they really arc. CIIKDDAR KOI.I.S l'i cups warm water (105 de grees- 115 degrees F.I 1 package or eako yeast, active dry or compressed 1 tablespoon sugar li teaspoons salt lj cup finely shredded sharp: Cheddar cheese 3 cups unsifted flour (abouti Melted margarine 1 egg white 1 tablespoon water Coarse salt or caraway seeds Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Add sugar, salt, cheese and enough flour to make soft dough. Turn out on lightly floured board: knead until smooth and clastic, about 10 minutes. Place in greased bowl, turning once to grease top. Cover; let rise In warm place, free from draft, until doubled in bulk, about 35 minutes. Punch down; turn out on lightly floured board, and cut in half. Roll each half into an oblong 9 x 12 inches. ut into 12 three-inch squares. Brush lightly with melted mar garine. Roll up, Jolly-roll fashion. Place on greased baking sheet. Cover, let rise in warm place. free from draft, until doubled in bulk, about 30 minutes. Brush with egg white that has been beaten lightly with one tablespoon water; prinkle with coarse salt or cara way seeds. Bake in hot oven (400 degrees F.) 15 to 20 minutes, or until golden brown. Slakes two dozen. MILK Milk and dairy products, chosen by the United States Depart ment ot Agriculture as rienmui-Foods-to-Feature for the week May 26-June 1, are invaluable aids to nutritious, satisfying meals. Cheese, for example, dresses soups, entrees, vegetables, salads and even serves for dessert. And who could get along without ice cream, eat baked potatoes with out butter or sour cream ana chives? Milk itself appears in many guises: Half and half, evaporated milk, sweetened condensed milk, nonfat milk and instant nonfat dry milk. These, in turn, add to the goodness and nutritive val ues of cream soups, beverages and desserts, Choc-Almond Cake Good For a special Father's Day treat, bake Dad's favorite choco late cake. Frost with chocolate fudge or coiice-flavorcd frosting and spinkle toasted sliced un blanched almonds over top and sides of cake. To toast almonds, place in Wxwiegree istow) oven 15 to 20 minutes, stirring occasionally. Saury Accents Milk plays another role, too: It's the foundation of peppy sauces for vegetables. Since spring vege tables are becoming more plenti ful at the markets these days. sauces do their part in adding the spice of variety to them. Start operations by making a medium white sauce: Blend 2 ta blespoons flour into 2 tablespoons melted butter. Slowly add 1 cup of milk. Cook, stirring, until thick ened and smooth. Cook about a minute longer and season with i,ilt. Makes about i cup sauce. enough for 4 servings of vegeta bles. Mock llollandaise Sauce Excel lent for asparagus and broccoli. Heat 2 egg yolks: stir about V rup hot medium white sauce into lliem; blend then stir Into remain- nz sauce. Add 2 tablespoons but ter and cook, stirring, in the top nf a double boiler over hot water for 1 minute. Remove from bent; stir in 1 tablespoon lemon juice. Serve Immediately. for More Fun on Your VACATION Don't Forget the Funnies FLOUR Red Rose Fomily Tested. Enriched, Bleoched lOlbs. 79' PAYETTE VALLEY CORN 9n. $400 BIG TREAT MELLORINE PETER PAN PEANUT BUTTER 12-ox. Jar 35 FLOUR Hacienda, All 1 A L Purpose. Bleached j Q5e If You're Not Shopping Here You're Spending Too Much! W Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avolon ond Shasta Way rvo- v f I r Prices Effective Through Sunday Night While Quantities Last Store Hour 9:00 e.m,-9:00 p.m.! Tittv's taking no chancel at the applies sunburn lotion dur inq her vacation, Don r you take any chances on milting out on the hilarioui antici of your favorite comics charac ter!. Have the Herald end Newi lent to your vacation retreat. Ur, have papers laved in a Vac! Son Pack and delivered to you en your re turn home. Just cell TU 4-8111 Fresh Dates In Dessert If Spring Fever has you In Its grip, you are probably looking for short cuts In the kitchen. "Dale Orange Dessert," in that case. Is the ideal dessert for dinner. It's made in no time with pack aged cupcake mix, snipped fresh California dates and grated or ange rind. The fresh dates pro vide moistness and an exotic fla vor that should appeal to all springtime appetites. Date Orange Dessert 1 cup fresh California dates 1 package (11 oi.) cupcake mix 2 teaspoons grated orange rind cup milk 1 tRU Dairy sour cream With kitchen scissors, snip dates into small pieces. In a mixing howl, combine cake mix. orange rind, milk and egg. Beat 150 strokes, or at medium speed 1 minute. Stir In dates. Turn into greased 9-inch square pan. Bake 37S-degree (moderately hotl oven 25 minutes. Serve warm with dollops of sour cream. Makes 8 or 9 servings. ' I that such Y NT I ft ' 1 ' rV- fu - p . I. V
