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