f
Fill Ouf Your OREGON FOOD SUPERMARKET SWEEPSTAKES Card Now
Every Card a Winner... You Could Be A $5000 Winner!
pecia
in
Mr. - Mrs. H. C. LeFever p
Peggy Kelleher
2526 Shasta Way
1500 Winner
2930 Montelius
100 Winner
.
By RUTH KING
Lateit Oregon Food Sweepstakes $100
winner Mrs. LeFever is, shown holding
rhe $100 cash she receded at Oregon
PAGE 2 B
HERALD AND NEWS, Klamath Falls, Oregon
Thursday, July 18, 1963
mm
Peggy is shown receiving the $1500
rood No. 4 on completing a $50 Super
market Sweepstakes card and punching
out two horseshoes. Complete your card
. . you could win $5000.
tffl check from Bill Dickey, Oregon Food
No. 2 store manager for a $500 card
with three horseshoes punched out.
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fi'I ORE6N V;
ENJOY LOW, LOW PRICES EVERY DAY . . . Plus 'SXH' GREEN STAMPS at OREGON FOOD
AN ELEGANT CLIMAX An instant pudding mix takes time and uncertainty out of
this recipe for a delicious dessert It's pretty too.
For Flavors That Sing
There's a whole symphony ot
,.-color and flavor at your finger
tips when you use jams and Jellies!
; as cooking ingredients. They're
. wonderful to glaze meat, to bring.
. - out the flavor of other foods, or,
, to play a starring role in delight
fill desserts. Along with sweet-
: ness, they bring the freshness of
fruit perfectly preserved at the.
peak of its goodness.
Preserves in glass jars with
convenient "twist-off" caps are
available the year 'round and as
close as your nearest food store.i
Smart homemakcrs make sure
there are always several flavors!
' on the pantry shelf.
A good reason to keep pre
serves at hand is thn triflp. a
famous dessert with g o u r m e tlserves, the trifle is equally goodj
overtones. made with grape, apple, black-
A trifle is a delectable mix- berry, strawberry or raspberry
i.. f t t.. ft..-.-- n- Hr;.n... u i ...... ui i.
LUiaul iduy impels tui uicivs ui.jeiiv, in.-aiu, i dsijuei i v, uiuiti'
sponge or pound cake), creamy.
custard, and preserves, served,
with or without whipped cream,
as you prefer,
Making it used to be no trifling
task, but this one starts with an
instant pudding mix enriched with
half and half. Because of ila short
cuts, it's called "Trifle Tout de
Suite," French for "trifle immc-
Idiatcly." Grandmolher might 'not;
recognize the recipe that takes
:only minutes to make, but she'd
approve the result.
Although this recipe calls for
rnrrflnl f!lv unci st rnwhurrv pro.
y I, r: j
" mnf in i i i ii 1 1) m-nt m ,'MaijlK.Y; mi,i, .' -.Li' ,
cantaloupe stars in California julienne salad
Cantaloupes
In Two Salads
Our California friends claim
;t that the cantaloupes from their
. state are the sweetest and most
; -succulent. They may be richt.
; ' Certainly their recipes for Califor
nia cantaloupe llvo up to the
I ; (ioldcn State's reputation for fine
; - lood.
; - CALIFORNIA CANTALOUPE
Jl I.IKNNE SAL,D
; ; (6 8 servings)
1 cantaloupe
'4 lb. boiled ham
2 cups cooked chicken
1 large tomato
I; : 1 head romaine or other let
luce 1-3 cup Italian dressing
; ' Cut rind from cantaloupe. Cut
melon lengthwise into halves: re
; move seeds. Place cut sides down
on board; cut crosswise into thin
slices. Cut ham and chicken into
;'thin strips. Cut tomato Into
wedges. Dice lettuce into large
;;bowl; toss w ith green pepper, Ar-
;.;range "clusters" of cantaloupe,
;ham, chicken and tomato over
lettuce. Drizzle with dressing.
.' TANCY CALI LOPE
:J COMPOTf? i
(5 to 6 servings)
1 cantaloupe
H cup grapes I
berry, apricot or grape pre
serves; or orange marmalade.
Each druit adds its own distinc
tive flavor.
If you top your trifle with
whipped cream, you 11 find pres
sure cans of the ready-whipped i
variety with special nozzles fori
making the rosettes shown in
the picture.
To end a meal on a fcstivel
note, put the trifle in your most1
elegant bowl and serve it at tho!
table. Your guests will be im
pressed and your family will lovel
it.
TRIFLE TOUT de SUITE
1 envelope (1 tablespoon)
un flavored gelatin
3 cups milk
1 cup half and half (milk
and cream)
2 teaspoons vanilla
I package (3ni ounce) va
nilla instant pudding mix
2 dozen lady fingers
1 jar (10 ounce) currant jel
ly, melted
I jar (12 ounce) strawberry
preserves
Whipped cream (optional)
Toasted whole almonds
Soften gelatin in U cup milk
melt over low heal. Combine with
remaining milk and half and half.
Add vanilla and pudding mix:
beat as directed on pudding pack
age. Let stand at room tempera
ure until pudding begins to
thicken. Separate lady lingers:
spread inside surfaces with straw
berry preserves and put back to
celher srcdwich fashion. Stand
eight to m lady fingers upright
around edge of bowl. Arrange lav
ers of the following: remaining
ady finccrs, melted jelly, pud
ding mixture, strawberry ore
i pacMge no oz.i noien scrvrs; rciicat until all ingredl
pineapple chunks ents are used. Hofiicerate nud
3 tablespoons brown sugar ding until it sets. Just before serv
I tablespoon lemon Juice ins, garuisli with whipped cream
Dash salt additional preserves and nlmnnH.
vui cantaloupe into halves; re- Yield: eicht servincs
move seros. using a French ball
cutter or 'i teaspoon measure,
cut out melon balls. Halve and
seed cranes Drain nincinnlr
chunks, saving H cup syrup. I " " " I
n -.. J i X . ' . ..
uimu .yiup wnn Drown sugar, iuwj fmta. sno
li?mon juice and salt. Toss togeth- ' A . - '
er melon balls, grapes and pine- l WifrfDDw I
apple. Pour over syrup mixture WmXmtrrm
ZLgr-Spoon m, rhillc,1;iT0PS IN QUALITY!
ZESTY
What a resty sprinkling of in
stant minced onion and chili pou .
der does to a grilled cheese sand
wich! Top cheee slices with the
easy-to-use onion and chill pow
der before placing on the gnll or
broiler.
WALLS CLEANED
BY MACHINE
Pfttrt" III pffrt ruU Hft
palnl tnel rtdrcorallni. I r
BARRY'S
Hrirn Will ( Utnlnt 9trirp
fltl llollmhtrti h. I'h. lit .t.MH
'beware yjt J
lllMITATIONSWW I
1 1 look jrnlj I
1 1
i-"fc'v-iVi---'i
m
: OARINt::.
MIX 'EM OR MATCH 'EM!
Spaahelli 6U.O0
4w
tinirN i
Ahmih
in
LU IN fKldB j
m
Applesauces. 711.00
Cherries RNM3not:Gern. 511,00
Rgs..: : 611.00
Fruit Cocktail lite.., SUM
Grapefruit 411.00
Mandarin Oranges s"eir, c,4i95
Peaches sDn!o?Hni:. nq.3q3 .511.00
Peaches Sll. or Hvs. No. 2V2 .... 31 .89
Sliced Pineapple K: 4H.00
Asparagus0 411.00
Pork & Beans n"J?Tp, .. ; 411.00
Kidney Beans SXm 81.00
Wax Beans WZ lot.. 611.00
Beets Sns". :.s,i'ed 711.00
Green Beans Ko?uL6?1.00
Greens tXlo 811.00
Hominy
Drew White
No. 300
9H.00
Mushrooms
Erlands. Pes. &
Stems. 4-Oz
4:1.00
PeasS
Cottage
o. 303
811.00
Peas & Carrots
Del Monte
No. 303
: 511.00
BlackeyePeasNoo 8U.00
Yams No. 303 511.00
Sauerkraut ffST 6H.00
Spinach "W&l. 611.00
Spinach ! 711.00
Tomatoes oT: 51.00
Stewed Tomatoes ND; M3r5g1.00
Tomatoes bno8 3oY3 7?1.00
Tomato Juice p.oppy 411.00
Tomato Sauce b-o'.... 1111.00
Tomato Sauce . 611.00
Catsup Huni4.o. 3? .49
Catsup
Hunt's
20-Oz.
2! .49
MM
Crater Lake New
Frozen Dessert
Vz Gal. Iw
Large
Cacklin' Fresh
Doz.
43'
COFFEE
Kery '
Drip or Reg.
Lb. Tin
Me
Big
Treat
Vz Gal.
49
c
FLOUS
Hacienda
All Purpose
fo)
FISHER'S
46-oz. Pkg.
HAMLET
PORK
12-oz.
STRAWBERRY
PRESERVES
MARKET
40-oz.
69
New Detergent
Energy
Giant Pkg.
Ay
Paper Plates
PURITY
100 Count
BREAD
Oregon Food
Large
22V2-oz.
29
CCD)
Fisher's Cans
12-oz.
6-pack
Always something new
and delicious from
Oregon Food's master
bakers.
Let us plan
your beautifully
decorated
WEDDING CAKE
Lemon Iced Angel Food Cakes"-"; 89 c
Buttermilk Corn Bread' Sp,c,,25c
Raisin Bran Muffins 5C
Delicious Lemon Pies 8""p w.,5f