i. r.
1
I
Italian-Born Man
Is National Winner
Carmen Tirella, an Italian-born
chef whose culinary career be
gan when he joined the Marine
Corps in 1931, lias been named
a winner in the eighth annual Na
tional Sandwich Idea Contest,
Tirella's colorful sandwich, the
Open-Faced Stromboli, combines
layers of beef tenderloin, Smith
field ham and Mozzarella cheese
on trimmed French bread slices.
The sandwich is broiled and
served with an interesting array
of garnishes fried artichoke
hearts, broileJ tomatoes, pickled
sweet red peppers, gherkins and
ripe olives. The unusual Stromboli
is a man - sized sandwicn ana
a sandwich men are sure to en-iov.
The National Sandwich Idea
contest is co-sponsored annually
by the Wheat Flour Institute and
the National Hcstaurant Associ
ation. The 20 best winners were
announced at the National Res
taurant Convention held at Mc
Cormick Place, Chicago.
If Tirella's creation is selected
the Grand Champion Sandwich
of the year, he will have the op
Dortunity to realize his dream of
world travel. The grand prize is
an all-expenses paid tnp-for-two,
anvwhere in the world plus
cash award of $500. The second
prize winner receives $1,000 In
cash, and the third prize winner
$500. All three winners are given
an all-expenses paid trip to Newj
York City In July for the corona
tion luncheon festivities and an
nouncement of the winners.
During his more than 30 years
in restaur it food service, Tirella
has worbid at some of the finest
rcstauiants on both coasts. Now
he's executive dining room chel
of tlie Martin-Marietta Corpora
tion in Orlando, Fla.
Tirella is married and has three
grown children. When away from
the kitchen, he enjoys playing
golf.
OPEN-FACE
STROMBOLI SANDWICH
18 Vi-inch slices French
bread, trimmed '
18 l'A-ounce slices beef ten
derloin (1 pound, 11
ounces)
Butter or margarine
Salt
While pepper
18 paper-thin slices Smithfield
ham or salt-cured Virginia
ham (6 ounces)
18 1 -ounce slices Mozzarella
cheese
9 pitted ripe olives, halved
18 Browned Artichoke Hearts
6 Broiled Tomato Halves
6 leaves lettuce
18 small pickled sweet red
peppers
18 gherkin pickles
18 sprigs parsley
Toast bread on one side. Brown
beef tenderloins in butter or mar
garine in hot skillet. Place ten
derloins on toasted side of bread.
Season with salt and pepper. Cov
er each tenderloin witn one nam
slice and one cheese slice. Broil
until cheese softens and covers
meat. Place one ripe olive half
over each slice of softened cheese.
Placo three sandwiches on each
serving plate. Garnish ' with
Browned Artichoke Hearts,
Broiled Tomato Half, lettuce leaf,
feed peppers, pickles and parsley
sprigs.
Makes six servings.
BROWNED
ARTICHOKE HEARTS
Beat two eggs. Roll as small
artichoke hearts in three table
spoons enriched flour, then dip in
beaten egg. Brown in hot butter
or margarine in skillet until gold
en brown.
BROILED TOMATO HALVES
Spread six tomato halves with
butter or margarine and sprinkle
with Parmesan cheese. Broil until
golden brown.
Number of ingredients: 19
Number of utensils: 12.
Total preparation time: 30 min
utes.
PAGE -B
HERALD AND NEWS, Klamath Falls, Oregon
Monday, July 1, ij
SWEET BREADS BROILER MEAL
Quick broiler meals on lazy
days, when you feel like spend
nig as little time as possible ui
the kitchen, can be full of sur
prises.
Take the unique grill combina
tion of Canadian-style bacon,
pineapple and sweetbreads. It's
on the table in a jiffy and yet
is such a treat to eat. The use
of a iess - frequently prepared
meat attracts attention, too.
Sweetbreads fall into the class
ification known as variety meats
I and are considered a delicacy by
many gourmets. Introduce this
delightful meat variation to your
family, if sweetbreads aren't
already familiar to them.
Four serving broiled, chilled or
in creamed dishes, sweetbreads
should be pre-cooked. .Meat cook
ery expert Reba Staggs says that
a little vinegar or lemon juice
added to the water keeps tnem
firm and white.
Sweetbreads Canadian Style
Bacon Pineapple Grill '
1 pound sweetbreads
1 quart water
1 teaspoon salt
1 tablespoon vinegar or
lemon juice
C slices Canadian-style
con, cut V4-inch thick
6 pineapple slices
2 tablespoons butter or mar
garine, melted
Wash sweetbreads. Add water,
salt and vinegar or lemon juice
Simmer 20 minutes. Drain. Re
move membrane and divide sweet
breads into 6 servings. PI a c e
Canadian-style bacon slices and
pineapple on broiler rack. Insert
broiler pan and rack so the sur
face of the meat and pineapple is
about 3 inches Horn the heat.
Broil 4 minutes, turn meat and
pineapple. Arrange a slice of Canadian-style
bacon on each pine
apple slice and top with sweet
breads. Brush sweetbreads with
butter or margarine. Continue
broiling 3 to 4 minutes or until
lightly browned. 6 servings.
Put a small piece of cellorhanst
i.-inp over the salt and uennpi-
shakers before packing them in
your picnic basket. The tape will
keep tne snaKers trom spilling.
ft
OPEN-FACE STROMBOLI SANDWICH
, - , ., , .
Manor House Grade A
Flash Frozen
Pan-ready young fryers. Fresh frozen
within minutes of processing.
POUND...
BARBECUED
CUBE STEAKS
Have fun with a family dinner
by presenting ono of the favorite
flavor additions for meat .
barbecue sauce.
The, meat choice Is beef cubed
steaks, so popular with home-
makers for their case of prepara
tion. You may call them "minuto"
steaks. The meat has been
cubed by a cubing machine to
make it tender.
You could speedily cook cubed
steaks by panfrying or panhroil
ing. This time, to make It special,
the meat is braised In tho barbe
cue sauce. Tlie nippy sauce flnvor
will then blend with the beef,
states Reba Staggs, homo econom
ics expert in tlie field of meat
cookery.
Barbecued Cubed Steaks arc
destined to please all, even the
children, and tlicy ro ready In less
than one hour.
BARBECUED CUBED BEEF
STEAKS
8 cubed beef steaks
V cup flour
1 teaspoon salt
V teaspoon pepper
C tablespoons lard or drip
pings 1 medium onion, chopped
2 tablespoons brown sugar
Vi cup lemon Juico or vinegar
1 cup catchup
2 tablespoons Worcestershire
sauce
1 cup water
1 teaspoon salt
V teaspoon pepper
Combine flour, 1 teaspoon salt
and Vi teaspoon pepper. Dredge
steaks with seasoned flour. Brown
in lard or drippings. Add chopped
onion and brown lightly. Mix re
maining ingredients and pour over
steaks. Cover tightly and cook
slowly until meat is tender and
sauce thickens, about 45 minutes.
8 servings.
BONELESS
Bar-S and Del Monte
Sweetheart. Just
heat and serve.
Franks
Safeway brand.
Always fresh,
tender and juicy.
1 -lb. pkg.
4c
Lunch Meats Assor,ed Fresh,y sli6ct. Pkg. 411.00
Captain's Choice
Breaded Scallops
TQtnA CtAtl U.S.D.A. Choice
Compare the trim!
Boneless, waste-free,
Choice beef
Top Sirloins
rhlirlr VlAaLr Try tenderized and
vnuin Alcana ch
charcoal broiled
7 oz. pkg. 4C
. 98c
. 1.4?
ib. 69c
POTATO
CHIPS
Lunch Box f f t
3"pack m
1134-oz. EST J 1
OUTDOOR BARBECUING
Since June is National Barliecue
Month, here's an important tip to
keep in mind. Meat should never
bo cooked over flames. Allow tlie
coals to be just glowing or covered
with a gray ash.
Sugar -Sweet, Red -Ripe
oroe
Wote
ims
Ed.
c
Be sure to include one
of these beauties in
your holiday fun.
Fresh, Crisp f A Sweet and tender,
Celery IV 7 5.J9
Y
Time to Stock Up!
Zee Napkins Assorted Qnd a. 2?29c
Aluminum Foil K ,chen c$ m H. 3c
Dixie Plates Wh,,e 9 inch diTkble,0 19c
Dixie teps For hot drinks Pk9. ,5 39c
Table Cloth Picnic Time work SQvera. 19c
Pancake Mix KitchenCraft4,b pkg. 49c
Biscuit Mix Mrs w i9hf 5 40,, pkg. 39c
Dixie Cups 7 oz 5ize Pkg. of 48 59c
Cfiec These Low
Shelf Prices
Hamburger site, jumbo f Af golden-ripe fruit f
Yellow Onions ib. I U Bananas 6 .b, 4V
Beautiful
Prices
Limit
effocfivo Monday, July 1 through Wednesday, July 3 at Safeway in Klomath Falls,
rights reserved.
COPYKKlHT im, SAI-KWAY STOnES. INCORPORATED
LEMONADE
Scotch Treat frozen juice. Mix
with water and serve.
ca.
6-01. can
SALADS
LucerneCole Slaw, Health Sal
ad, Macaroni Salad, Potato Sal
ad. Pint Ctr.
Cream of Rice Hot Cc"CQl 01. pkg. 47c
Mushrooms s2sQk- Picces2&0, 2?39c
Chow Mein Noodles LN00 cy con 2s35c
Soup Mix Wy,er's fd- 415v: 0c
Minced Clams Snow 5 ,df-x 3jc
Suntan Lotion Copper,one 4 0, tube 1.35
Alka Seltzer HeQdache r"trge ,iM 47c
Your Skill
At The Gril
The outdoor barbecue has be
come as American as the morn
ing cotlee break. Now, with the
barbecue season in full swing,
families from Maine to California
are enjoying outdoor entertain
ing. This is the time of the year
when the men don tlie chef's
apron, take skewer in hand, and
show off their culinary talents.
The mouth-watering aroma of
herb-seasoned stuffed fish roast
ing over the charcoal fire will
excite the appetites of guests,
and neighbors as well. This sav
ory stuffing has a unique and
luscious taste which enhances the
flavor of any fish. Large fish.
such as red snapper, sea bass,
cod, blue, and striped bass are
Desi lor this summer-time feast
To round out your barbecue,
we suggest an appetizer of clams
casino; and for dessert, nothing
compares with the wonderful fla
vor of patty shells filled with ice
cream and topped with peach
slices.
BARBECUED STIFFED FISH
4 to 5 pound fish
Salt and pepper
2 cups packaged herb
seasoned stuffing
1- 3 cup snipped parsley
2- .1 cup water
1-3 cup melted butter
Melted butter for basting
Wash and clean fish. Thorough
ly dry inside of fish and lightly
season with salt and pepper.
Combine herb-seasoned slufiing.
paisley, water, and one-third cup
melted butter; toss lightly. Use
this mixture to stuff fish. Secure
opening with skewers or heavy
thread and place fish in folding
wire grill. ,
When fire is ready, barbecue
fish about 15 to 20 minutes on
each side, basting occasionally
w ith melted butter. The time may
vary, depending on the weight
of the fish and the heat of the
fire. Serves 6 to 8
CLMS CASINO
'z cup butler
clove garlic, crushed
2 tablespoons snipped pars
ley 2 teaspoons lemon juice !
1 teaspoon oregano
3 dozen hard-shelled clams
In saucepan melt butter; add
garlic, parsley, lemon juice, and
oreganu. Cook over low heat un
til! all ingredients are well blend
ed. Open clams and discard the
top shells. Pour off some of the
clam juice. Brush butter mixture
over each clam. Clams may be
cooked over hot coals or baked
in oven '425 degrees F.i for 8
to 10 minutes. Serves 6 to 8.
PEACH PITF
1 package liozen patty
shells
1 quart ice cream
sliced peaches
Prepare patty shells according
to package directions. Place a
scoop of ice cream in each patty
shell and garnish with 3 or 4
peach slices. Serves 6. I
FOURTH OF JULY
AND SANDWICHES
Oregon-grown fryers and broil
ers are both plentiful and rea
sonable in price right now and
you'll find them in all our local
markets.
Chicken and picnics and Fourth
ui Juiy go together.
Here is a chicken casserole
for which you can use larger
chickens, up to five pounds. Young
chickens are better than stewing
hens for this dish.
NAKED CHICKEN
SANDWICHES
Si cup butter or margarine,
softened
2 teaspoons prepared mustard
12 slices enriched sandwich
bread, trimmed
1 cup shredded clieddar
cheese
2 cups coarsely chopped
cooked chicken
l'j cups cooked drained green
peas HO-ounce package,
frozen I
' cup chopped onion
2 tablespoons chopped pi.
miento
teaspoon salt
'4 teaspoon pepper
Duttcr or margarine, soft
ened I'i cups condensed cream o!
chicken soup (10'i-ounce
HERALD AND NEWS, Klamath Falls. Oregon
Monday, J:dy 1, 196J
PACE S-B
can I
4 eggs, beaten
1 1 a cups milk
Bacon curls
Watercress sprigs
Blend cup butter or mar
garine and mustard. Spread on
bread. Arrange six bread slices,
buttered side up. in greased 12x
8x2-iuch baking dish. Reserve one
tablespoon cheese. Combine re
maining cheese, chicken, one cup
peas, onion, pimiento, salt and
pepper. Spread chicken mixture
evenly over bread in baking-dish.
Cut remaining six bread slices
in half diagonally. Spread plain
sides with butter or margarine.
Place over chicken filling, mustard-butter
side down. Blend
soup, eggs and milk. Pour even
ly over sandwiches. Sprinkle with
reserved cheese (Or, for indivi-
place one slice of bread in each
of six casseroles. Divide filling,
remaining bread and soup mix
ture evenly among the six.)
Bake in slow oven 1325 degrees
F.) about 1 hour and 10 minutes,
or until set and lightly browned.
Garnish with reserved peas, ba
con curls and sprigs of water
cress. Serve at once.
Makes 6 sandwiches.
PARTY ENTREE
Cream puffs are commonly
thought of as a fancy dessert.
But here is a way cream puffs
(it into the main course. Prepare
a medium white sauce, add diced
cooked ham, slivered almonds and
green pepper strips. Serve in
cream puff shells.
Be ready to enjoy the holiday out-of-doors!
Plan for fun and good food around a barbecue! To help
you prepare for this favorite summer pastime,
we're featuring a tremendous variety of
cook-out values in all departments
throughout the store. Stock up now for
outdoor and indoor meal needs at
low, low prices. Shop Safeway today
Vienna Sausage 2I49C
Sweet Pickles Zim 55 c
Zippy Relish 'K4F1 00
Look At These Values!
' "V -
Barbecue Sauce 0pe" fL, 39 c
10'$1 oo
12-oz.
Cragmont, fruit flavors.
Canned Beverages
Marshmallows FM""V . 25 c
Coney Bunss""rb"s,,buns8 ci. 33 c
Sandwich Bread "SSSRi 35 c
3 n r: I if, P$fif
these ffiir:d. !
a open KfEfe-
lii r-a-i.r'--' I r -fca: sir- Q A.M. i A 12 ..-a ....... . ..
I - T222.1- . , I EgT--t-ar .. .. " t I
LIBBY VALUES
Pineapple Juice SpaMin 33 c
39 c
Vegetable Cocktail
Corn - Peas
Corned Beef Hash
I Veg. Juices
46-oz. can
Cream corn or sweet P"! $ 1 00
n 5 1
peas. 303 ca
Ail-Around fav
orite 15'2-oz.
45 c
Corned Beef 0h s'00d,"H" 59 c
Charcoal
Briquets
Satellite brand. Makes quick, hot
coals for the best in barbecueing.
10-lb.
bag
49
20-lb.
Bag
97
Charcoal Lighter
Wizard lighter fluid.
Start your barbecue
fire the easy way. 32-oz.
59 c
ressing
eans
Piedmont
32-oz. jar
Hipe Olives
Grape Prink
Medium M
Van Camp'-i
No. 2 can
Libby's, select, and pitted
Tall can
4
oF$HOO
R U
Bread-Making
The New Way
Love that home-baked bread?
American housewives now can
So to the corner store and buy
Frozen Bread Dough that will
flood the kitchen with the very
same delicious aroma as does the
dough mixed by hand. Now, you
just thaw the frozen product that
comes in plastic bags, mold it
into loaves, let rise and bake.
This new time-saver has been
perfected and is being produced in
Portland. From this basic dough
the homemaker can bake not only
bread but a great variety of
wholesome and delicious baked
goods. Watch for it on the gro
cer's shelves.
Here's how to make three reci
pes from frozen dough. Other
complete instructions come In tho
lilMe pamphlet in the plastic bag
containing the dough. According
to the manufacturer, the dough
can be stored frozen for a year
without harming the rising quali-'
tics.-
CINNAMON ROLLS
Remove dough from package.
Place on plate or tray and let
thaw 'til pliable.
Place on floured or cloth cov
ered board and roll out with roll
ing pin into rectangular shape ap
proximately 12 by 14 inches and
" thick.
Brush with beaten egg, milk or
melted butter. Sprinkle with cin
namon as desired and 3 teaspoons-
till of sugar. Scatter raisins if de
sired. Starting at long end of
dough, roll toward you into a spi-
al, pinching trailing end to roll
between fingertips and board. Roll
will be about Hi inches in di
amater and 12 inches long.
Using sharp knife, cut into sec
tions li-inch wide and place on
greased cookie sheet about lj
inch apart. Brush with salad oil
and let rise 'til doubled in size.
Bake at 365 degrees F. in pre
heated oven for 20 minutes, or un-
il bmwn. When slightly cool, frost
or sprinkle with powdered su
gar.
CLOVER LEAF ROLLS
Let dough thaw to room temper
ature until soft and pliable. Cut
into 16 equal size pieces. Cut each
of these 16 pieces into 3 equal
pieces. These may be placed in
a greased cup cake pan as they
are and oil lightly between pieces.
If round tops are desired, the pie
ces may be rotated between the
palms of your hands slightly
cupped in a circular motion until
round and then place 3 to a cup
cake pan and oil between pieces.
Salad oil or melted butter may
be used to oil between the pieces.
Place in a warm place and let
rise 'til double in size. Place in
preheated oven at 365 degrees and
bake approx. 20 minutes or until
brown.
Brush with melted butter upon
removing from oven, remove im
mediately from pan and serve.
PECAN CRISPIES
Remove dough from package.
Let thaw to room temperature.
Make up same as for Cinnamon
Rolls, but before rolling up spread
dropped nuts over sugar.
Cover bottom of tray with
inch layer of granulated sugar.
Cut pieces off one-inch diameter
roll about W-inch thick. Place 2
pieces at a time on sugar in trav
and cover with sugar. Roll thin
with rolling pin to approx. 2-inch-
es by 3-inchcs size. Place with
edfies iouching on well-greased
baking tray and let rise 'til near
ly double in height. Bake on bot
tom shelf of oven at 375 degrees
l' for 20 minutes or 'til bottom
is glazed golden brown. Serve hot
wilh glazed side up.
or Orange
Lucerne
Half gal.
Cream O'
EThe Crop.
flQS $
doz.
$1100
Delicious Flavors
Ice Cream
Cherry Vonillo
Peppermint Condy
Choc. Chip Almond
Choc. Marlhmollow
Macadamio Nur
Burferbricklrt
Butte -finger
i LUCERNE 71
Banana Nut
Vanilla
Chocolate
Maple Nut
Choc. Marble
Neopotiron
Butter Pecan
Holf
Gal.
o COFFEE
MJB Brand
2-lb. can
1 -Ib. can 49c
Instant MJB ,.. 1
97
49 6-oi
jot
CP) PLUS
Sh The Added
C 9r Bonus of
fir. i n criMn
99c STAMP!
m w t
COPYRIGHT 191, SAFEWAY STORM, INCORPORATED
I
TOMATO
JUICE
Libby's
46 oz. can
$
0
R
Celebrates
Fourth Sanely
Red. white and blup meals run
he a barbecue treat for a safe
and sane Fourth of Julv.
Try ham steaks sizzled over
wood charcoal briquets, creamy
potato salad, blueberry pie. Or
serve grilled hamburgers with a
dressing of blue cheese and pi
miento strips. A red checkered
paper tablecloth helps set a fes
tive air.
Sparklers lend whito maeic to
the deep blue twilight hours, and
can be lighted In tho rosy em
bers of a wood charcoal briquet
fire.
f 1
i
Rhubarb Bake
' -8 Servings
Preheated 350 degree oven
Shallow casserole, S to i
cup 2 pounds :hubarb, cut Into
1-inch pieces (approx. 2
qts.)
1-2 cups sugar (depending on
tartness of rhubarb)
Vi teaspoon salt
1'4 cups dairy sour cream
Mi cup firmly packed light
brown sugar
In a saucepan place rhubarb
with sugar and salt; cover and al
low to simmer in own juice, stir
ring occasionally, until just ten
der (will cook down to approx 1
qt.) In casserole, layer In the fol
lowing order: 2 cups rhubarb
sauce, cup sour cream, and Vi
cup brown sugar; repeat. Bake
12-15 minutes. Servo warm cr
cold.
Note: If rhubarb is exceptionally
juicy, thicken slightly with tapio
ca. . j