Thursday, June 20, 19(3
PAGE 9-B
LARGE
'CACKLIN' FRESH
Doz.
11KHA1.D AND NEWS, Klamath Falls, Ore.
WESTERN
CHEF
4 J-T
Ml
32-Oz.
1 ?- , If
Cm I Crater Lake LL7
oil age Cheeses: J
yjpw 1
BIG TREAT
Vi Gal.
1!
HACIENDA
all purpose 10.b. Bag
COTTAGE
TALL TINS
1
ayonnaise
COTTAGE
Qt.
KORY
Drip or Reg.
lb.
39'
BISQUKK
40-Oz.
PKG.
BETTY CROCKER
8-Oz. Tube
4 39"
SHRUvUP
SEA SURF
4'2-oz. Tins
3s 00
OREGON FOOD 22V2-OZ.
LARGE Loaf
- mm
isaM
77"
8 tA
10c Off
Reg. Price
79'
?1
, 1 1.
Gionr
Sii
Only
l8ry Soop, Large 237e
Ivory Soap, Medium 33Se
Personal Ivory 429e
Bath Comoy 235e
Pink Comoy .. 337e
Zest Bath 237e
Zest Complexion 229e
Lavo, Large 235e
Lava, Reg 341e
Ivory Flakes, Giant 87e
Ivory Snow, Giant 8"c
Ivory Liquid, 22-oi 69c
Drcft, Giant 89c
Joy, 22 oi 'c
Thrill, 22-ox -69c
Oxydol, Giant 89c
Tide, Giant 87e
Cheer, Giant 87c
Dui, Giant 77e
Dosh, 10 lb 2.59
Cascade, Reg 'e
Spic and Span, Giont 99e
Comet, Reg 2 for 35c
Mr. Clcon , 28-oi 75e
Downy, Quart 89e
m
ffi; VP
Orange Juice Product
6:100
Golden
Goblet
6-Oz.
Peas, Corn, Mixed Yegs. Peas &
Carrots 10
Fish Sticks 'tonxdi27c-i6.ox .49
Lemonade To, 3 .49
Orange Juice ff. 3185c
Orange Juice M - 53c
Grape Juice 611.00
Meat Pies ct?n'J"ker:. 6S1.00
Fruit Pies ST. 3S1J0
Drug And Sundry Specials At Oregon Food No. 2
BAYER ASPIRIN 100 ct, r9. 7 69c
JOHNSON'S MICRIN Reau.or 98c 79
SWIFT'S EMPIRE, 10-16 lb. AVERAGE, OVEN READY
CHICKEN PARTS AND PIECES
nut
V n i- jiw
LEGS u49'
Thighs- 49
NECKS and ir(
BACKS Lb. 3
WINGS
GIBLETS
With LIVER
Lb
19'
u.39
Files of Soleil(o)e
FRESH OCEAN CAUGHT LT Z lb
Pure Ground BEEF -'"" 49l
PORK SAUSAGE 33s,.
Boiling Beef Si
Rib Steaks
U.S.D.A. Grade "Good"
All Excess Bone
and Fat Removed
09
lb.
Ladies Knit Tops and
Blouses
29
Ladies Capris, Shorts &
t Pedal PiKhprc
98
Values
to 5.98
POODLE MITT
59'
For Washing,
Polishing and
Cleaning. Reg. 98c
LAWN or GARDEN
SOAKER
20 Ft.
AQUA SLED
Wonderful (or Water Ploy
098
6S n
MEN'S CREW SOX
59 -1.00
DAISY PINWHEELS 98c
BIRD BATHS 2.98
m
Values
to 3.98
SPARKLERS
ALL SIZE . . .
PLAIN and COLORED
LAWN WEED KILLER
0 End-O-Weed 98
SSN Mokes 32 Gal .
WEED-B-GON
1"
Ortho Covers
4800 Sq. Ft
Lafayette Adj. Lawn Sprinkler
FREE
Reg. 4.95, NOW 3.98
With 98c Brass Nozzle
DECORATIVE
GARDEN
CARTS now49s
If You're Nof Shopping Here
You're Spending Too Much!
We Reserve The Right To Limit
4480 South 6th 1315 Oregon Ave.
Avalon and Shasta Way
SUN TAN LOTIONS a
Regular 98c
Wide Variety
79 t. 2.50
SOUPS ARE VERSATILE A luncheon treat and hearty
enough for the man in the family is Baked Cheese Fondue
prepared with canned cream of mushroom soup. Serve
with crisp salad greens and hard rolls.
Cheese Fondue
Is A Treat
Truly satisfying . . . and de
lectable, too . . . is baked cheese
fondue. Bubbling hut from the
oven, this tempting mam dish is
made so easily with a can of
cream of mushroom soup mix as
its base. Smooth and flavorful, this
soup mix is ideal for all cookery
. . . everyday dishes and party
fare. Delight your family tonight
with this sure-to-pleasc treat.
BAKED CHEESE FONDUE
1 con U'j ounces! cream of
mushroom soup mix
2 cups milk
3 eggs, slightly beaten
'i teaspoon prepared mustard
6 slices while bread, toasted
and buttered
2 cups 1-inch cubes process!
American cheese 8 ouncesl
Empty mushroom soup mix
into saucepan; gradually blend in
milk; mix until smooth. Heat, stir.
ring constantly, until thickened
Stir in eggs and mustard. Cut each
layers of toast and cheese; pour
sauce over. Bake in moderate oven
(350 degrees) for 30 minutes or
until puffy and bubbling. Makes 6
servings.
Another tempting treat ... a
continental main dish . . . with
canned onion soup mix . . .
MEATBALLS STROGANOFF
'i pounds ground beef
1 can (1 ounces) onion soup
mix
14 cup milk
1 tablespoon butter
v cup flour
cups water
2 tablespoons chopped parsley
Vi cup sour cream
In large bowl, combine ground
beef with 2 tablespoons onion soup
mix and milk. Mix thoroughly;
shape firmly Into 24 meatballs. In
skillet, brown meatballs in butter.
Remove pan from heat. Stir In
flour, remaining soup mix, water,
and parsley. Cover; simmer for 10
minutes, stirring now and then.
slice toast into 4 triangles. In 2- Gradually blend in sour cream;
quart casserole, arrange alternatchcat. Makes 6 servings.
w ...
1 r:"V'
I)
OCEAN PERCH GERMAN POTATO PANCAKES
Fish Pancakes
For Luncheon
A
I pound ocpfln porch fillets
or oilier fish fillets, fresh
or frozen
3 e(?c, beaten
Pricef Effective Through Sunday Night While Quantities Last Store Hours 9:0(J a.m.-9:00 p.m.
Sunburst Salad
Mothini! could be much sunnier-
looking Uian (lie golden canned
r-lini; nrtnrh lire that are ar
ranged sunburst-fashion and cen
tered with a cream cheese-orange
mixture for gala "Peach Sun
burst Salad."
Sinre llu svmn from the can of
clings In tlie refrigerator, and use
it as part of the liquid next time
you concoct a gelatin fruit mold.
PEACH SI NI1LKST SALAD
I can H lbs. 13 oi l cling
peach slices
I package I J oil cream
cheese
3 to 4 tablespoons orange
juice
'i teaspoon grated orange
rind
Salad greens
Maraschino cherries
Drain peaches. Soften elieese
with a lork; gradually blend in
oranac Juice and rind. Arrange
lieach slices sunbiirst-fnshion on
greens-garnished salad plates
center Kb cheese mixture
topiied with i cherry.
Makes four or five servings,
2 tablespoons flour
2 tablespoons grated onion
1 tablespoon chopped parsley
2 teaspoons salt
Dash nutmeg
Dash pepper
2 nips finely grated raw po
tatoes Applesauce
Thaw frozen fillets. Skin fillets
and chop finely. Combine all in
gredients except applesauce; mix
tlioroughly. Drop one-third cup
fish mixture onto a hot, well-
greased griddle or frying pan.
Flatten slightly with a spatula.
Fry until brown on one side; turn
carefully and brown the other
side. Cooking time approximately
six to eiglit minutes. Drain on
absorbent paper. Keep warm.
Servo with applesauce. Serves 6.
Blue Cheese Dip
1 cup ('4 lb.) crumbled
Blue cheese
2 cups dairy sour cream
Toasted crackers, bread
ticks, etc.
Celery (talks
Beat together Blue cheese and
y cup eour cream; (old In re
maining sour cream. Place in
"crock," cover with saran or
aluminum foil and chill. Serve
with a knife or "scoop" to spread
on crackers, or as a "dunk" for
bread sticks and celery.
T