! 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.
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