1
Thurs.i June 6, 196J Page 6-B
Herald & New Klamath Falli
Market Basket
OREGON STATE UNIVERSITY
EXTENSION SERVICE
.FRUITS
If volt want rhubarb, buy it
now! Rhubarb is near tlie end of
the season, but Is still good eating
and low In price. yuaiuy 01 v-au
fm-nia strawberries is outstand
mo anH mrlcM are about tlie same
as last week. Fresh pineapple is
And reasonable
in price advertised as low as 29
cents. Cantaloupes are now win
ino frnm California instead of
Mexico, and are starting to de
crease in price.
VEGETABLES
New potatoes are probably the
hnst va ne on the market. cw
potatoes, boiled with jackets on,
then peeled and browned in but
ter are a pleasant menu change.
' First California tomatoes are
coming from the Indio area al
4U.kcIi irinrin'n tomatoes are usu
ally still the better buy. Flavorful
, home-grown butter, icai, ana ro-
, maine lettuces are a gooa selec
tion for tossed salads. Oregon as
nuradut is in goods uddIv and ex
cellent quality. Cucumbers from
hothouses and also
from Californiaare plentiful and
reasonably priced, zuccnmi irum
Fresno is good and low priced for
this time ot year.
This is the season when proces
sors feature specials on canned
ftim to make room
for new pack. Extra heavy stocks
are noted lor canned oeeis, com,
peas, spinach, tomatoes and to
mato products such as catsup,
chili sauce, and tomato juice, so
' watch for specials on these items
in weeks ahead.
LAMB
. Oregon spring lambs are begin
ning to appear on the market.
Look for continuing larger sup
plies of spring lambs during sum
mer months.
BEEF
Warm weather stimulates inter
est in wieners and luncheon meats.
Figuring the cost of a serving,
you'll find wieners are most eco
nomicalless than 15 cents. Spe
cials on round and chuck cuts
...will continue. Also, steaks will be
.featured some at bargain
prices. All good Ideas for holiday
meals.
PORK
r Pork supplies continue season
ally smaller, with prices advancing.
n
fii
I onaiVN i
Surprise
Cabbage Slaw
(M Servings)
1 large firm head cabbage
2 medium raw beets
Y cup chopped scalllons, In
ducing some of (ops
1 cup dairy sour cream
2 tablespoons minced parsley
2 tablespoons minced capers
1 teaspoon salt
1 teaspoon sugar
V4 teaspoon tarragon
V teaspoon pepper
Slice off top to 1-3 of cab
bage and hollow out base to make
a "bowl;" chop top end cutout
cabbage. Peel and grate or shred
beets; pat dry on absorbent tow
els refrigerate: add scallions to
cabbage and refrigerate. Blend
sour cream with vinegar, parsley,
capers, salt, sugar, tarragon and
pepper. About 10 minutes before
ready to serve, combine cabbage
with well-drained beets and toss
with sour cream dressing. Heap
into Cabbage Bowl.
' Note: Recipe makes about 1V
sour cream salad dressing.
RANCH STEAK 11RQ 1 col
It Servings)
1 pounds top round beef,
cut H-lnch thick
V cup flour
I teaspoon salt
V teaspoon pepper
cup 11 stick) buller
l cup catsup
l4 cup lemon juice
' teaspoon Worcestershire
sauce
1 clove garlic, mashed
Cut steak into serving pieces
. Combine flour, salt and pepper
. and pound into both sides of steak
In a skillet melt butter: saute
.steaks quickly on both sides. Stir
in catsup, lemon hiice. Worces
tershire sauce and garlic; cow
and allow to simmer at least 10
minutes.
Note: Ranch Steak may be pre
pared ahead and kept warm over
low heat or in a low oven; or
prepared ahead, refrigerated and
then retreated.
1 r ) n tf m P
IflTAMI'tM
m
ttppy
J). I
MIX 'EM OR MATCH 'EM!
Applesauce B; 711.00
Apricots So! .:H':M 41.00
Cherries ..R".,..5s1.00
Figs an9o sea 0,0 6.1.00
Fruit Cocktail ErS?:. 551.00
Grapefruit STI 411.00
Oranges ?n":. n41.00
Pparhes tr.5!. 51.00
11 -ox
Farao Light Syrup
No. 2Vl R
Peaches
Peaches
No. Vi
Del Monte
No. 303 3r
Del Monte
No. 2 Vi
511.00
3? .89
Pears no. 3oTe : -. 411.00
Pineapple W: 411.00
Pineapple oreZu . Sn.OO
Pine.-Grpfrt. .s:"dby. 4?1.00
AsparagusNoT. 411.00
Asparagus K!! 351.00
Pork & Beans vZcr:. 611.00
Kidney Beans Kmo
Green Beans
811.00
811.00
Wax Beans Jo3de. 651.00
Tostewell Pickled - Sliced 7J!1 flrt
lo. 303 IrI.UU
Beets n
Del Monte - Cream or Whole r' 1 AA
lOrn Kernel. No. 303 DSI.UU
U. !.... Drew - Whito or Golden
Hominy n0. 300
D Cottage
rccn
No. 303
911.00
811.00
8'1.00
Yams HNuom303 511.00
Spinach 651.00
751.00
Blackeye Peas dn0w 30o
Blue Sky
No. 303
MNokc2., 651.00
D,MOnt" No.3O3551.00
Stewed Tomatoes HSi 551.00
Spinach
Spinach
Tomatoes
Blue Sky
No. 303
Tomatoes
Tomato Juice GX.
751.00
451.00
Tomato Sauce 1151.00
Tomato Sauce 81 ST 651.00
Catsup Hiu;.o; 651.00
Catsup s2odo:Ch:,i..Pc.pp.c'. 451.00
Dog Food Wt, 1551.00
Sauerkraut DNoT.e 651.00
; Oysters
Morkct - Whole
80s
351.00
Oysters
Miss Lou Cove Pieces
8-0
451.00
PftTang
si
Orongo Brcoktost Drink
21-Oi
.89
Tuna vi'sTs'
Del Monte Chunk
e
451.00
Tuna -
White Sproy Chunk
Site
551.00
? New Potatoes 10
Shrimp
Sco Surt
4Va-Oi.
351.00
Instant Potatoes 10
jStrawberry Preserves !KT .69
INJam or Jelly rotd;CHB 451.00
m
iToilet Tissue TEST...
351.00
"Delicious" Brond
No. 2'i
35 .49
Klamath Falls FEED LOT BEEF
From TP PACKING CO. U.S.D.A.
Good Grade for PEAK QUALITY
Without a Surplus of Fat and
Waste!
Y BETT
MORRELL'S PALACE
Iked Bacon
LEAN -SUGAR CURED
3 lbs?1 00
3 (Til " or
lyj0 BETTER
ISMIIKIIon
FOOD STORES
All
0 Cwg j n
US.D.A. Good Grade Beef
Just enough fat for flavor and
tenderness. Well trimmed of ex
cess fat and bone with more
good eating.
POT ROAST Blod:
POT ROAST Round.B:n.e.
POT ROAST B!n ' "
RUMP ROAST B n in
RUMP ROASTS'"
TIP ROAST
HEEL BOIL
RIB BOIL
PLATE BOIL
Reg. Price
Per Pound
.69
.75
.98
.89
1.19
1.19
.89
.49
.29
30
Discount
Per Pound
.21
.23
.29
.27
.36
.36
.27
.15
.10
You Pay
Per Pound
.48
.52
.69
.62
.83
.83
.62
.34
.19
BRISKET BOIL
SHANK BOIL
BONELESS STEW
CHUCK STEAK
RIB STEAK
f -BONE STEAK
ROUND STEAK
SWISS STEAK
SIRLOIN STEAK
Bone-Less
Reg. Price
Pes Pound
.29
.49
.89
.79
.98
1.29
.98
.98
1.69
30
Discount
Per Pound
.14
.15
.27
.24
.29
.40
.29
.29
.51
Discount
Per Pound
.15
.34
.62
.55
.69
.89
.69
.69
1.18
SIRLOIN STEAK
TIP STEAK
CUBE STEAK
FLANK STEAK
PORTERHOUSE
GROUND BEEF
GROUND CHUCK
GROUND ROUND
LIVER
Reg. Prico 30 Discount You Pey
Per Pound Per Pound Per Pound
.98 .29 .69
1.19 .36 .83
1.29 .40 .89
1.29 .39 .90
1.39 .42 .97
.49 .15 .34
.69 .21 .48
.89 .27 .62
.59 .18 .41
MORRELL'S TENDERIZED
moked Picnics
dim z ib
SHORT
SHANK
rrr
"K'liiJitli 1
NOW
COME
THESE
WINNERS
nrr
Isit
Mrs. C. R.
810 Wocus
$
150
00
Mr. and Mrs.
Geo. H. Reagan
4408 Arthur Street
Were
- f "l , Rt. 3 Box 70A
1 $5Q00
H1 Cash Winner
ot Oregon Food No.
PICK UP THIS FREE CARD AT AN OREGON FOOD STORE TODAY!
Cash Winner
at Oregon Food No. 4
$1
Winners
ot
Oregon Food Store No. 3
mmmmmmmwmm
NO MWOUIE IIOUHIO fOI Fill PUNCIKI 01 FSII CMI
VOIO If StAP IS TAMPEMD WITH
Mutt b. pmd by Awtharlx Star. rHrMMll
THIS CARD MAY K WORTH UP TO ,$5,000.00 CASH
SEE IEVH5I SIDE FOR COMPIETE INSTSUCTIONSI
Fr Punch Stlon
25l25l2525l2525l2525l25i25j25l2525l25l25j25l25l25
5050l505050l50l5050i50l50l50l5050l5050l50l5050
SUPERMARKET SWEEPSTAKES
Pt. f4. ItAJ SwMnnarlitt Sotto, Int., A710 Sfiitlf flaia, Dolloi, Tot j
Sample of aulhOMttd punch (hown in bo. I )
-1
$li$llSll$ll$ll$ll$1lil!$ll$ll$li$l!$li$1l''
L0Wf LOW PRICES EYERY DAY ... plus VVC Green Stamps
Large Size Full Ex
tra Fancy Ears. Real
Sweet, Tender
5 Ears
ORN
V
AGE
Medium Size Heads. Solid,
Green, Extra Fancy. Good
Boiled, Roasted. Vitamin C!
2 Heads
CUCUMBERS
Extra Fancy, Solid, Firm
Slicers. Tasty ond Smooth.
EACH
APPLES
Snoboy Red Delicious.
Sweet, Juicy. Crisp,
Solid.
CANTS
Largo Size 36's. Sweet,
Juicy. Ready-to-cat.
Rich in Vitamin A.
10lb
Strawberries
Extro Foncy
No. 1 Qual
ity. Red,
Ripe, Sweet
CUPS
m
Orsnge Juice Product
oo
. Ml AD-MI W-"L. AW
III k Creamni t-at v 69c
(n r- m ni H sw vmm
rvi i m r fi nil rnr
I n N. I Hi! ?S rflTTAtiE Bill 11 I
.-fHiiil I. A TALL TIKJ 5 CU II II II
-H o ifhfli! -&ci
El AH IP 1Uff inihha7c
.m laUVl ENRICHED 3 U
IMargarflirae ? 5s6
Golden
Goblet
6-oi.
Peas, Corn, Mixed Yegs., Peas &
Carrots .10
Fish Sticks 8cr,6.oz 49
Lemonade 6Moz.p 3149c
Lemonade 411.00
Orange Juice 6p 3185c
Oranae Juice nl 53c
Grape Juice Vr0zR Pa. 29c
Meat Pies K998ken'.Tu:kcy: 611.00
Fruit Pies r 3?1.00
Chicken Noodle 10V2-oz.
issue
SOFLIN
400 COUNT
w
FRESH D0NUTS
For your after church
breakfast. Baked 9-11
Sunday Morning.
I FRESH DAIty
FAVORITE CORN BREADS is:'
Let us plan
your beautifully
decorated
WEDDING CAKE
Special 25
ASSORTED DINNER ROLLS
Reg. 49c
Special, doz.
39c
BUTTERMILK PRUNE CAKE
2-Layer, 8-in.
Reg. 1.29
Special
1"
BUTTERMILK D0NUTS K&CSte 59c
ARGO
TOMATO
SAUCE
VARIETY VALUES OREGON FOOD NO. 2
Thurs., June S, 1963 Page 7-B
'lerald & News Klamath Falls
HAMLET
Lunch Meat
Tin JUC
4JI
!
FOR THE KIDS - BOYS AND GIRLS
ONE GROUP
PLASTIC TOYS
SOLDIERS, COWBOYS,
DISHES. REG. 1.29
GARDEN SPRINKLERS
LAFAYETTE
GARDEN HOSE
GERING 50 FT. 716 in. NYLON CORD
REINFORCED. 10-YEAR GUARANTEE
1
Vr 11 Hill f A Msnal
CRAB GRASS KILLER
PETER PAN
PEANUT
BUTTER
12-01.
Jar
35'
i1,1 wSzS sua mk
97c 1
"RID" BY SWIFT. COV
ERS 2000 SQ. FT. REG.
5.89.
WHILE IT LASTS
ft
DEL MONTE
Prune Juice
39c
ANACIN, Ms. Reg. 1.25
HAIR SPRAY nccurlp.u.. 49c
TOOTHPASTE
'ALKA SELTZER
CREST . FLUORISTAN in.
83c FAMILY SIZE 07t
Reg. 59c
Sit
DILLS
22-oi
DEL MONTE
Pickles
39'
45'
59'
SWEET
DILLS
22-ox.
FRESH
STYLE
DILLS
26-oi.
SWEET
22-ox.
37c
srflfTTi,Tl
TWO
STYLES
5.98 AND
rs1
WICKER
LAWN
CHAIRS
398
THROW
PILLOWS
; Lots ot
, Colors
Reg. 98c
EACH
77'
GARDEN HOSE
yjTYtJ I McK riLLOWS,
cushions. ft nn
HASSOCKS, up fo 7.70
GARDEN QUEEN
Ja-IN. PLASTIC
50 FEET. JUST
23
WFQTPRN JFANS
A
98 41
I
CORRAL BAY, POPULAR
WHEAT COLOR, 9-o.
100 COTTON SANFORIZED
REG. 2.98
1
AIR COOLERS
"Eskimo" Portablo
Use As Fan or
cooler. No installa
tion. Just plug in.
Mod. 402 .... 29.98
Mod. 602 .... 39.98
Mod. 802 .... 49.98
T ' " .
WE STILL HAVE A
Good Selection Plants & Bulbs
Roll-A-Way Cooler Stands, 6.98-7.98
Stock Up Sale!
Campbell Soup
ALL VARIETIES
$79c
Spaghetti
FRANCO-AMERICAN
PAYETTE VALLEY
CORN
Cream or Wh. Kernel
8 No. 303 $ A 00
Tins 1
DEL MONTE
PEAS
5 No. 303 A 00
Tins 1
Charcoal
Lighter Fluid
BOLITE
49c
BARBOLITE
Factors In Food
SOUR CREAM
Magic Flavor-Upper
Cultured sour cream has a mag-
ical quality: It combines artfully
with everyday foods to enhance
their flavors.
One of the versatile group of
dairy products which have been
chosen by the United States De
partment of Agriculture as Flenti-ful-Foods-To-Keature
for the week
June 9-15, sour cream is made by
introducing a special culture into
pasteurized, homogenized sweet
cream.
Since June will probably be a
peak milk production month, there
should be abundant supplies of
sour cream on hand to add a fla
vor flair to warm weather meals.
Meat sauce: Swirl dairy sour
cream Into gravy tor Swedish
meat balls or Swiss steak. Adds
that certain something to pot roast
gravy, too.
Seafood sauce: Blend together 1
cup dairy sour cream, M to 1 ta
blespoon prepared horseradish, "4
cup finely chopped dill pickle and
i teaspoon salt. Chill. Serve with
poached salmon, or as a seafood
salad topper.
Sandwich fillings: Combine fine
ly chopped cooked chicken or tur
key, ripe olives, celery and on
ion with pickle relish. Toss with
enough dairy sour cream to mois
ten. Spread on split buttered hard
rolls: add crisp lettuce and toma
to slices.
Sour cream dressing: Combine
4 cup dairy sour cream, Vi cup
finely chopped celery, 1 teaspoon
lemon juice with favorite season
ings. Spoon over 4 cups crisp
greens. Toss lightly and serve immediately.
Special baked beans: Add V
cup dairy sour cream to each
pound can of baked beans In toma
to sauce. Sprinkle with salt, pep
per and a dash of garlic salt. Mix
together. Bake 2S to 30 minutes
at .ISO degrees, until beans are
bubbly. Top each serving with a
fluff of sour cream.
Berries with sour cream: Wash
and drain berries. (If using straw
berries, hull and slice.) Toss light
ly with enough sugar to sweeten.
Toss sliced fresh peaches or
washed blueberries with brown su
gar. Chill. Serve topped with sour
cream.
Sour cream cookies: Cream to
gether 1 cup sugar and Yt cup
shortening until light and tlutly.
Add 1 egg and beat well. Sift
together 2 cups sifted flour and Y
teaspoon baking soda. Add to
creamed mixture alternately wttn
1 cup dairy sour cream. Blend
well. Drop by rounded teapoon-
fuls onto greased baking sheets.
Bake 15 minutes at 370 degrees.
Sprinkle with cinnamon sugar.
Makes about 5 dozen 2-inch cookies.
BRIDE IDEAS
Party-Pretty Food
During June, month of brides.
pnlprbiinintf reaches a Deak.
Many a dinner party, luncheon,
vhnuwr nnrl hackvard bake is
planned to honor altar-bound cou
ples, and many a homemaker
finds herself In a Quandary as to
a different, festive menu.
Well, there's chicken. Everyone
likes it; it lends goodness to doz
ens of entrees, and, broiler-fryers
nre apt to be easy on tne looa
budget.
if vnn'ro nhinnintf a luncheon.
uirva n mnlfA.ahpfld entre and
l.snare yourself Inst-minute chores.
Ilcrc's one such:
CHICKEN SALAD CASSEROLES
Allnw run diced cooked chick
en to each serving. Add diced
celery and finely chopped onion.
Toss with mayonnaise, adding
grated lemon rind, lemon juice
md seasonings to taste. Turn into
individual buttered casseroles.
Sprinkle with grated sharp Ched
dar cheese and crasnea potato or
orn chips. Refrigerate until time
n h;iki. Plara casseroles on a
baking sheet and bake at 350 de
grees about 30 minutes or until
hcese is bubbly. Accompany witn
tossed salad, assorted relishes
and crisp hot rolls.
Servo a glamour dessert, along
with cookies and coffee to end the
party meal. Make It the day be
lore, using these directions:
COCONUT ICE CREAM BALLS
Working quickly, press tiny red
r-innnmon candies around scoons
of strawberry, pistachio, pepper
mint stick candy or tuttl fruttl ice
cream, then roll In finely shredded
coconut. Place on a waxed paper
covered cookie sheet and put in
ilreezer until serving time.
If You're Nor Shopping Here
You're Spending Too Much!
We Reserve The Right To Limit
4480 South 6th 1315 Oregon Ave.
Avolon and Shasta Way
11 j V
Prices Effective Through Sunday Night While Quantities Last Store Hours 9:00 a.m. -9:00 p.m.
wore flavors
Tomatoes
I
''T i