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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 8, 1963)
COOL CAXTALOITE SALAD Chill California cantaloupe. weages and sprinkle with lemon juice and salt. Serve on lettuce and dollop w ith a mixture of grat ed Cheddar cheese, chopped on ion and parsley, dairy sour cream, seasoned salt and pepper and a dash of Tabasco. Garnish with tomato wedses. CURRIED CLINGS , For a light dessert reminiscent of the Far East, drain the syrup from a 1 lb., 13 oz. can of cling peach halves. Simmer syrup with one teaspoon of curry powder about live minutes. Pour over peaclies; chill "well. Serve peach es with curried symp; sprinkle with coconut. AVOCADO FRAXKS Hot dog! Mash a California avo cado and add a little lemon juice. chopped onion, salt and pepper for a flavorsome spead for frankfur ters. FRESH BARTLETT SEASON August and September are peak months for juicy fresh Cali fornia Bartlett pears. Try these on your Bar-B-Cue ' " i&r lltaM ";,ww Factors In Food USDA Marketing Service SANDWICH TIME LY TIPS .... Baker's Doen . . . vegetables, dairy products, tur key, tuna and peanut butter. Ac- August, time of heat waves and appetite doldrums, is Sandwich Month. Sandwiches, of course, need not be elaborate in hot weather, who wants to work? but they hould be attractive to tempt hot weather palates. To keep costs within your budget, plan sand wiches around tlie July and Au gust Plentiful Foods salad cording to L'SD.Vs Agricultural Marketing Service, supplies of these are larger than they were! last year. Need some ideas? Take your pick from a baker's dozen. Some are cold and others hot. Some are hearty; others are not Spoon creamed chicken, turkey or seafood over toast. Cover with Swiss or American cheese slices pecialties. ly RUTH KINO Thursday, August 8, 1963 PAGE 1 C HERALD AND NEWS. Klamath Falls, Oregon dust with paprika and brown under broiler. Spread peanut butter, sprink- kled with crumbled bacon, be tween slices of whole wheat bread. Dip in mixture of beaten egg and milk. Grill on both sides until brown. Heat meaty spaghetti sauce and spread on toasted bun halves Top with grated Parmesan cheese Cover rye bread slices with hot sliced ham. Spoon on hot baked beans and top with chili sauce. Arrange hard cooked egg slices or halves on whole wheat toast. Cover with warm cheese sauce; prinkle with chopped parsley Serve with sausage links. Cut slices from tops of hard rolls; scoop out to form shells. Brush shells with melted butler! and toast in oven. Fill with creamed mushrooms, peas, and chicken, crab, dried beef or tuna. Garnish with green pepper rings. Toast sour dough bread slices on one side. Cover untoasted side with Swiss cheese slices; place un der broiler to melt cheese. Top with scrambled eggs and bacon Tuna salad tuna hlended with salad dressing, chopped celery,' pickle relish and capers lettuce nd tomato slices between split submarine rolls. Soften cream cheese and mix with salad dressing. Blend in diced cucumber and green pep per; spread on cracked wheat bread slices. Use crisp ras spin ach leaves instead of lettuce. Club sandwich. First filline: Shrimp or crab salad with lettuce and tomato slices. Second filling; Egg salad with le'tuce and cu cumber slices. White, whole wheat or cracked wheat bread I or a combination. Spread rye bread with mustard dressing; add luncheon meat, sliced tomatoes, sliced onion and green pepper rings. Open - face sandwich: Sliced boiled ham on white bread, then sliced turkey and a one-inch slice of head lettuce. Spoon on thou sand island dressing; sprinkJe with slivered cheddar cheese and serve with crisp bacon. Spread split hard rolls with but- ter; add lettuce, then thinly sliced medium or rare roast beef, smoked chipped beef or corned beef. Pass mustard or horserad ish sauce. fao TILLMAN'S TOILETRIES BANQUET CREAM BANQUET GRAHAM CRACKER CRUST READY-TO-EAT CHEF'S DELIGHT 2 POUND LOAF PIES A j 1 CHEESE 47 Medo Bel All Flavors MELLORINE A V, Gal. tr If AT on easilyaprepared foods! mi FXM Fresh Cut Up It? if&t BobyBeef V?W I IVFP 2 I tt.WS mwm mmwmm mm m f n tit: AW' rif c H"''zJ:?:l""' fb, EGGS CATSUP g my D - I Hunt's Spanish Style 9 1 0191065 I T, CllA Cfl I-?': In I! kill If diiii;. ' ggmsa l f.U.U VWfW D"ry .JSlI Fruit Cocktail J ! 4 V ' I Libby's Carry Carton I J S&W Tomato Juice & s tkW AAII If Borden, AcKj ) llVllkl Tall Cons Q HH , -ff ryers Frozen, Veal Cube Steaks Margarine Dundee 3 Lbs. BUY LOW 49( lb. ii; SHASTA POPS 69C Pork & Beans 5 r100 CAMPBELL'S IOV2 CANS Tomato Soup 5VC VIMEGAR &9l Sylvia White By Libbys - No. 303 100 Fresh Local "AA" Small Ore-Ida. Serves to 6 INSTANT MASHED 3'4-Ox. Pkgs. 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