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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 1, 1963)
Thursday, August 1. 1963 PAGE 4 C HERALD AND NEWS, Klamath Falls, Oregon ft; FI IX OR MATCH fiTrlilflfliJ) ) 711.00 PORK CHOPS STAR Tomato Sauce Wins Friends Deliberately planned leftovers can get dinner on the table in a hurry the second time around. But they will be more happily accept ed if they are presented in a new dress. Oven-Barbecued Pork Chops take their special goodness from the delicate spice blend of canned tomato sauce. Prepare eight, serve four, and freeze or refrig erate the others with any remain ing sauce. One day when time is at a premium, prepare tho Chi nese Sweet-Sour Pork. Serve the chops with buttered green beans and mashed potatoes. For dessert, chill a pound can of fruit cocktail with a fourth tea spoon mint flavoring. Cheese cake, while not oriental, would round out the Sweet-Sour Pork Dinner nicely. " Oven-Barbecued Pork Chops 8 loin pork chops, cut 1- inch thick Sal t and pepper " 8 slices lemon, y-inch thick 8 slices onion, -inch thick :. V4 cup brown sugar 1 (8-ounce) can tomato sauce . Brown chops in skillet; arrange in casserole and season with salt and pepper. Top with lemon and onion slices. Mix brown sugar and tomato sauce together. Pour over meat. Cover and bake at 325 degrees for 1 hour. Baste oc casionaliy. Remove cover and bake 15 minutes longer. Serve 4 chops; refrigerate 4 for later use in Chinese Sweet-Sour Pork. (Save leftover sauce, also.) Chinese Sweet-Sour Pork 4 leftover pork chops (from Oven-Barbecued Pork Chops,) cubed 1 green pepper, cut in strips a green onions, sliced 2 tablespoons pure vegetable oil 1 (9-ounce) can pineapple chunks, drained Leftover sauce from Oven Barbecued Pork Chops Vt cup brown sugar 1 (8-ounce) can tomato sauce Ui tablespoons vinegar l'4 tablespoons soy sauce 2 to 3 teaspoons cornstarch Crisp Chinese noodles Saute green pepper and onions in oil. Add remaining ingredients except cornstarch and noodles Blend cornstarch with a little wa ter. Add to sauce and cook until thickened. Serve over warm noo dles. Makes 3 to 4 servings. Non-fat Frozen Dairy Dessert Now On Market . By FRANCES C, HALL County Extension Agent A new nonfat frozen dairy des sert is making an appearance on Oregon markets tins summer along with traditional dairy favor-l itcs. " Like sherbet It contains little milkfat but unlike sherbet it's con siderably higher in protein In the form of nonfat milk solids. The new product consists of .5 per cent pr less milkfat and total milk Summer Delight - As either salad or dessert, "Summer Medley" Is a surefire winner. Sliced fresh California dales, orange sections, marsh- mallows and flaked coconut are combined with piquantly flavored whipped cream, then chilled to produce this taste-tempter. Fresh dates from the California desert are a natural sweet to give you a lift in warm weather. Their nalural sugar is swiftly convert ed into essential food energy. SUMMER MEDLEY Hi cups fresh California dates 3 large oranges 1 cup miniature marshmal lows 4 cup flaked coconut !i pint whipping cream 2 tablespoons sugar 1 tablespoon Instant coffee powder 1 tablespoon rum or teaspoon rum extract Vt teaspoon salt '. Slice dates. Pare and section oranges. Squeeze juice remain ing in orange membranes over Sections. Toss together dates, or imge sections, marslimallows and Coconut. Whip cream with re inaining ingredients until stiff. 'old into fruit mixture. Cover nd chill about one hour before .serving. Makes eight to 10 servings solids are near 13 per cent. Both sherbet and the nonfat dairy des sert are lower In calories than ice cream or mcllorinc. In shopping for dairy desserts, shoppers may want to familiarize themselves with some of the out standing differences between the various producls. Here is a guide. Ice cream must contain at least 10 per cent milkfat and 20 per cent milk solids, and must weigh at least 414 pounds per gallon. It may or may not contain eggs. Ice milk contains between 2 and 7 per cent milkfat. Dietetic or dietary frozen des sert Is similar to ice cream, ex cept the sweeteners are entirely replaced by a low calories or non calorie sweetening agent. Milkfat is dietetic frozen dessert must not be less than 3.2 per cent and milk solids not less than 10.8 per cent. Mcllorlno Is made with either vegetable or animal fat and must! he so labeled. Fnt content must not be less than 3.2 per cent with at least 10.8 total milk solids. Frozen custard, French Ice cream, or French custard may contain the same ingredients as those for ica cream, except thai eggs are required. Water ices contain no dairy uems. Number of calories In each des sert depends on specific ingredi ents used. Generally, one cup of ice cream contains 295 calories. The same amount of ice milk has 2B5 calories. A cun of sherbet furnishes about 2115 calories, and similar amount of soft ice cream contains about 260 calo ries. MEAL FINALE Baked frozen individual blue berry or peach pies put a finishing Jlourish on any dinner . . , espc 'cially when the topping is a tangy one like this. In small bowl, beat ;,i cup heavy cream until it lust mounds. (Do not overheat.) Stir two tablespoons currant jelly ith fork; gently fold into cream to make a marbled pattern Spread into one end of a freezer tray making it about one-Inch ihick. Freeze about one hour. Cut Into cubes. Serve on three to (our Ibaked pics. to please any cat.. all tuna liver 'n meat chicken fish mealy mix ' kidney'n meat Applesauce Poyetts Valley No. 303 Peaches - r" 511.00 Peaches 411.00 Fruit Cocktail -r- 511.00 Pineapple d 411.00 Pears Siskiyou No. 303 5:1.00 Asparagus Dew Drop No. 300 ... 411.00 Green Beans - -y 811.00 Beets Tottewcll Pickled No. 303 711.00 Corn Payette Valley No. 303 811.00 Peas Ottoge No. 303 811.00 Spinach Del Monte No. 303 . 611.00 Tomatoes "Delicious" No. 2 'a . 511.00 Tomatoes 711.00 Tomato Sauce Del Monte 8-Oi 11:1.00 Oysters Mill Lou Covo, Pieces 8-0 5 1.00 Spinach Blue Sky No. 303 711.00 New Potatoes Vol Vita No. 300 .... 11:1.00 Pork & Beans Von Camp's No. 2'2 411.00 Spaghetti 6?1.00 SARDINES LAI LA. No, 14 Tin 10' PEAS Del Monte No. 303 Tint 00 TUNA White Spray 5 00 TOMATO SAUCE Argo 8-oi. Dog Food Whiff No. 1 Tins 51" Pink Salmon Lily No- 1 Tin 59' Mackerel Sea Pride Duncan Mines Early American Cake Mix 3 vt? Complete Your Card At OREGON FOOD WHERE YOU GET Wi1 L i.V" fc Supermarket Sweepstakes n WINNER OF 11 N LOW, Prices PLUS Green Stamps t GUARANTEED - EVERY CARD A CASH WINNER YOU MAY WIN UP TO $5000 CASH g R-' -K "a hiilitMuM. i OLA HUDLOW 108 South Loguna LARGE CackSin' Fresh! D) n IE y V FiSHERS 40-oz. FACIAL TISSUE SOFLIN -M 400 COUNT J FR TIP A "nl A Tuff" m Mm Oregon Food 48's TOP QUALITY a l RED ROSE ALL PURPOSE 10-lb. Bag (pre fprre a m lk? IU1LulIVlJ '2 Gal. LJ W I I'1 L ' - .X CANTALOUPES Fancy Large, Green, Crisp Heads. Solid! For Salad Time! HEAD 1 c TOMATO Large Fancy Slicers Red, Ripe. For Salad Time! ES 2 lbs. 20-Lb. Lug 139 CUCUM Large Crisp Slicers, Garden Fresh. For Salad Time! 3 for BERS Large Fancy, Meat Variety. Vine Ripened jipo i R 1 Fancy Fresh, Thick Meated. Full of Juice KORY DRIP or REG. Lb. EMONS Sunkist Fancy. Nippy, Flavorful, Refreshing. Golden Ripe SMOKED 'Li Thursday. August 1, 1963 PAGE J C K HERALD AMD NEWS. Klamath Falli. Oreeon iWTS BAR-S BRAND, 4 to h lb. AVERAGE. TENDERIZED. HICKORY SMOKED. ' I t " ' , - v , 1,, - ,',,1,1 pork mm ALL CENTER CUTS. SWIFT'S U.S.D.A. GOV'T. IN SPECTED GRAIN FED PORKERS. Sliced Bacon SWIFT'S PREMIUM JJS With The Sweet Smoke Taste CZjt JLJ PORK LOIN ROASTS Ec LOIN ENDS &)lh' SPARE RIBS !(& Country Style. Lean and Meaty fip iJ0' PORK SAUSAGE q Country Style. Seasoned Just Right gj CHUCK STEAK U.S.D.A. "Good". Ideal for Barbecuing 1 1 1 ijjil.lillWl.nl III 1 UP Jl ft -'''! Make Your Own Pickles If your pickles, made at home with grandmother's recipe do not lasle the way you remember hcr's did when you snitched a plump dill from the brine or dipped a curious finger into the bubbling tomato catsup, it is due to the change in ingredients, stronger vinegar, sweeter toma toes, a variance in the vegetables used . . . these do change from location to location. If you need help, the Leslie Salt Company has waiting for you a new booklet, "Make Your Own Pickles," with explicit di rections (or some 40 different vegetables and fruit pickles, rel ishes, chutneys and sauerkraut. There's even a section on how lo grow cucumbers for the con firmed "do-it-yourself fan." Recipes have been thoroughly checked by the University of Cali fornia nutritionists and food tech nologists for use with today's in gredients. Both the traditional method of long brining and the shorter method that sacrifices some crispness for speed are pre sented in the booklet. Copies are available from the Leslie Salt Company, San Fran cisco, Calif., at a nominal charge ot jo cents each to cover handling costs and postage. Here is a warning do not taste any soft or slippery pickles as they may be spoiled and should be thrown away. This warnine. the Leslie Salt economists say. applies to any products that are moldy, nave a bad odor or a mushy or grassy appearance. Here is a recipie for sauerkraut that will save those extra heads of cabbage in your garden: HOW TO MAKE SAUERKRAUT To make sauerkraut, add a small amount of dry salt to shredded cabbage, keep warm (75 degrees to 80 degrees F. and allow to ferment. Late cab bage is the best kind to use and late fall is the best time to make sauerkraut. If made In the sum mer, kraut may ferment at too high a temperature. Sauerkraut usually is made in a large crock or jar. However, it can be made in an ordinary quart glass fruit jar. KRAUT IN A CROCK 20 pounds cabbage M pound (?i cup) salt Remove the coarse outer leaves and wash cabbage well. Quarter and core. Shred or slice fine five pounds of cabbage at a time. Us ing your hands, mix each five pound batch thoroughly in a big pan with 3V4 tablespoons salt. (Be sure to measure salt carefully and mix well or kraut won't ferment properly.) Pack the salted cab bage into crock or jar, tapping down with wooden spoon. Press just firmly enough to drive out air and slart the juice. Repeat. By the time all the cabbage is shredded, brine should cover the cabbage. If the cabbage is not very juicy, add a little weak brine made with U4 tablespoons salt to one quart water. Cover cabbage with clean white cloth and top with snugly fitting plate or paraffined board. Weight down with clean rock or glass jar filled with water. Refrigerators Bigger, Colder By FRANCES HALL County Extension Agent Larger capacity, more combin ation two-door freezers and re frigerator, thin-line construction, and an end to defrosting are fea lures to look for in this year's refrigerators. The big news is the "all refrig erator." Last year only two manu facturers made them, compared V BORDEN'S TALL TINS a. aw FROZEN FREEZER LEMONADE Fill Your Freezer Now and SAYE! FLAV-R-PAC 12-oz. 4W ONION RINGS FLAV-R-PAC 4-oz. 51:00 FLAV-R-PAC 10-oz. f I IT AAHkl FLAV-R-PAC w W I WVSDM 1( 10-oz. FRENCH FRIES FLAV-R-PAC 9-Oi. CRINKLE CUT FRENCH FRIES FLAV-R-PAC 9-Ox. HASH BROWNS FLAV-R-PAC 12-Oj. 7 Strawberries Full Flavor lO-oi 5?$1 Orange Juice Product, Golden Goblet, 6-Oz. ... 6?$1 If ill Corn, Peas, Etc. A (f Vegetables " 1(r n I t I Rhode! Bake 'N Serve rtrtr Bread Dough " - " 1r Orange Juice 4s$1 Meat Piees 6s$ 1 Fish Sticks " 3I89C Fruit Pies - 3?89e LADIES SEAMLESS NYLONS 3 -119 MICRO MESH FIRST QUALITY J I L 5s w arge BATH TOWELS 44"x23" White & Asst. Colors BY BLANKET QUILTED 100 CELACLOUD -Illll EACH BABY RECEIVING BLANKET 59' 1HOH GS UEN'S, WOMEN'S, CHILDREN'S CHILDREN'S SWEAT SHIRTS BS 99 c CHILDREN'S COTTON PANTS 3129 MEN'S SPORT SHIRTS VTA 2.98 HANDY MAN TOOL ASSORTMENT Yffl. 211.00 Wat ermelons Rosy-mealed watermelons cer tainly add a cool note to warm weather meals. At the peak of their goodness now, these melons offer western food shoppers a lot for their mon ey. PAItTV DKSSKRT Of course, slices are nice as dessert after a casual company bullet, but another way js to serve minted watermelon balls in the watermelon shell. Simply cut off a lengthwise slice from the melon and, using a melon ball cutler, scoop out balls, then smooth the inside of the melon shell. Combine the melon balls with halves of grapes a nice col or contrast and snipped fresh mint and return to the melon shell. Chill until serving time. No room in the refrigerator? Well, just put the melon in a large roasting pan and pack Ice around it. Cover with plastic wrap or foil, then several lay ers of newspapers. BOSTON CREAM PIES Assorted Reg. 89c Special 79 MAPLE NUT CHIFFON CAKE Large $ A Reg. 1.30 Special 1 19 RAISIN CINNAMON BREAD 1 -lb. loaf AQ Reg. 35c Special y HOLLAND DUTCH ROLLS Dinner Rolls C Reg. 49c Doz. Spec. J VSCATsj to at least six now. Families with home freezers like them. They don't feel they need a refrigerator with a large frozen food compartment. Refrigerator temperatures are colder than they've ever been. They range from about -5 degrees F. (in freezing compartment) to 42 degrees F. which means bet ter keeping quality for all foods. Refrigerators, slim and stream lined, fit flush to the wall. Unlike old ones, they don't require hinge space so may be installed in a corner. Refrigerators are larger capacity but don't take up any more floor to wall space because of the efficient thin wall" (ure thene foam) insulation. Trend has been lo buy bigger refrigerators; Ihe most popular are 12 to 15 cubic foot with a swing toward the two-door combination rcfriger-alor-freczer Unpleasant defrosting is a lob of the past. Shoppers can choose from dial or pushbutton defrost ing; timed automatic defrosting, and the type in which no visible frost builds up inside the refrig erator or freezer compartments. About one-third of last year's com bination freezer-refrigerators and 10 per cent of the freezers sold had the "no frost" features. Deluxe units make ice cubes automatically or provide special ice cube storage so the family won't run out. Some new models have wood grained vinyl cover ings, for matching with kitchen cabinets. According to U.S. Department of Agriculture, the average life expectancy for refrigerators is 16 years. A refrigerator purchased in 1M7 may have had it by 1963. Pork Steak Marinade 4 pork shoulder steaks Salt and pepper to taste MARINADE 1 '8-ounce) can tomato sauce Vt cup soy sauce 1 tablespoon brown sugar Vt teaspoon curry powder Vt cup pineapple juice Salt and pepper both sides of pork steaks and place them in a shallow glass baking dish. Com bine all marinade ingredients and pour over steaks. Cover and place in refrigerator for eight to 24 hours. Fry, broil, or barbecue steaks well done. If You're Nor Shopping Here You're Spending Too Much! We Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avalon and Shasta Way Pricet Effective Through Sundoy Night While Quantities Last - Store Hours 9:00 a.m. - 9:00 p.m. STOP THAT DUST NOW! ROAD OIL 100 Ft. x 16 Ft. Only $22.00 Stops Dust Farm Roads Cheaper Driveways Industrial Stopi Dust Yards Instantly! Logging Roads We have the equipment - the product and know how See or Phone Us Western Oil & Burner COMPANY 184S So. 6th Phone TU 4-3871
