ITTUCE
Large, Fancy, Solid -
Crisp, Popular. I
Easy-to-Eat
Vitamins , , .
Indispensable for
Salads . . .
(D)
HEAD
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TAT
m:5
.Ti-' j..1 - -j) v -a. j-jtv
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Ear 'em, fry 'em, boil 'em
FRESH, NEW
ESSENTIAL
ECONOMICAL
OREGON GROWN
No. 2's
20 lbs.
1'h fS1
FANCY! LAST CHANCE FOR YOUR FREEZER
TRAWBERRIE!
SWEET, FIRM, JUICY, RED RIPE
cups
crate
$98
SNOBOY FRESH
ORANGE
JUICE
Qt......
VINE-RIPENED, FANCY
CANTALOUPE
Any Sizes, Mix 'Em or
Match 'Em
u:.li.. ci i
nig ii i y i iutui cu mm 0
RonHv To IlJV
Ear Lb.
LARGE, FANCY
NECTARINES
Full of Juice, Sweet, Firm
Ripe, Plump. A Smooth-
With A Soecial B K W
Taste Lb. J
NABISCO
Reg.
59c
2 s 55
RED ROSE ALL-PURPOSE
FLOUR
JERGENS LOTION
EARLY AMERICAN
AT
HOBNAIL DESIGN KIT Plut
Reg. 1.25 ... SPECIALUf t Tax
SPRAY SET
LUSTRE CREME
By Colgate
Reg. 99c.
..SPECIAL
77c
Plus
Tax
MEN'S HAIR DRESSING
NEW CODE 10
By COLGATE
49e to 98'
7-QT. COLD PACK CANNERS $198
QUART
ICY-HOT
""""COUPON j
j WORTH j THERMOS
i 25c i Mm i"
! ON ANY HOME PERMANENT J H
4 j liivninu rw
a COYER
59c
WATER
GLASSES
10
Wide Selection
To Choose From
Pis Wk
BLADE CUT USDA GOOD
4, n- ;v-
All Grain-fed beef from local feed lots
7 BONE BEEF ROASTS
ROUND BONE BEEF ROASTS
LB. 45c
LB. 49c
CHUCK STEAK
USDA
GOOD
GROUND BEEF
GROUND
FRESH
DAILY
$iL 75 AND 2 LABELS
Details in Package
12-Oi. Pkg.'- 10 to a Pkg.
6
12-Oz. PI
iiMFRANI(S3J1
Swiss Steak
Round Bone
59
GROUND CHUCK
Lean, PAf
Fry Away J
BEEF STEW
Lean Cubes JTC
Tender Beef 0
OILING BEEF
Blade & Pc
Brisket but B v it.
BOY'S CREW SOX htSXSS 3 r,. ' 1 00
Back Ta School Siiel 3X la 6X and 7 la 14
SI 98 S98
GIRLS DRESSES M
ATHLETIC SOX Rokor2d P.ir 89c
Tear Resistant, Allergy Free, Washable in Cold Water
BABY CRIB FOAM MATTRESS PAD sp. 98c
SPECIAL ORDER
MINIATURE PASTRIES
OF ALL KINDS
lFRESH DAILY
y Thursday, August IS, 1963 PAGE 5-C
HERALD AND NEWS. Klamath Falls, Oregon
Tidbits
For Travelers
Summer is traditionally the
time for w hole famines to take
to the road, setting off in the sta
tion wagon for a day's outing, a
weekend excursion or a full two-1
week trip cross-country. Whatev-j
er the destination, it's always
handy to have some easy-to-eat
snack foods in the car when there
are youngsters along.
Peanut butter cookies can't be
beat, and this recipe produces
some that the whole family will
enjoy. Made with brown sugar
and corn flakes, these drop cook
ies have raisins, too.
A nourishing but not overly
sweet snack lor travelers is a
nut bread, perhaps spread with
cream cheese to make simple
sandwiches. Lemon nut bread
which contains W per cent bran
flakes, has a pleasantly tart fla
vor that combines nicely w ith a
cream cheese filling. Wrap the
bread well in aluminum foil toi
keep the slices moist.
Another peanut butter snack
that makes a hit with boys and
girls is Kandy Klusters. This con
fection, combining corn syrup,
(ready-to-cat high protein cere
al I, is quick to make.
And when packing for the trip.
remember that the most conveni
ent snack of all is an assortment!
of individual packages of pre
sweetened rcady-to-eat cereals.
CORN FLAKES
PEANUT BUTTER COOKIES
Ii cup soft butter or mar-
firmly
ganne
CAK
Chocolate Almond Delight
WEDDING CAKES
8-in. Reg. 89c "JJ
UPSIDE DOWN CAKE
Pineapple
8-in. Reg. 89c
79
STRAWBERRY ANGEL FOOD
Reg. Size. With
Strawberry Icing
Reg. 99c
89
SWEETBREAD
Hawaiian, Portuguese. 1 -lb- loaf
Reg. 35c
29
CORN BREAD
Buttermilk 1 -lb. loaf
Reg. 30c
25c
Apricot
Cake Rolls
Here's another reader sugges
tion on how to make summer
meals more inviting. It comes
from Lois Ross of Chicago, whose
recipes never fail to be trust
worthy and delicious. She says this
cake roll can be made hours
ahead and refrigerated, or can
be made days ahead (on a cool
day) and then frozen. Apricot is
the prevailing flavor.
APRICOT CAKE ROLL
(Makes 8 servings)
Filling
1 11-oz package (two cups)
dried apricots
2 cups water
.i cup sugar
Vi cup slivered almonds
Cake Roll ,
Vi teaspoon salt
4 eggs '
? cup sugar
'4 teaspoon lemon extract
zt cup pancake mix
Sweetened whipped cream
For filling, place apricots and
water in saucepan. Cook over
low heat, stirring occasionally
until thickened, about 25 minutes.
Add sugar; cook an additional
five minutes. Cool, then stir in
almonds.
For cake roll, heat oven to hot
(400 degrees F.). Grease bottom
and sides of 10xl5-inch jelly roll,
nan: ine with wax nanor: grease
lagain and flour. Add salt to eggs;
beat until thick and lemon colored.
Add sugar, a little at a time,
beating well after each addition.
Add lemon extract and pancake
mix; stir until smooth, fapread
evenly in greased waxed paper-
lined pan. Bake in preheated
oven (400 degrees F.) eight to 10
minutes. While cake is baking,
sprinkle a towel well with con
fectioners' sugar. Immediately on
taking cake from oven, loosen
edges and turn out on towel.
Peel off waxed paper. Roll cake
In towel. Let stand 20 minutes,
then unroll. Spread with apricot
filling; roll up. Sprinkle lightly
with confectioners' sugar. Slice
and serve Willi sweetened whipped
cream.
'i cup peanut butter
1 cup brown sugar,
packed
Vi cup granulated sugar :
J eggs '
1 teaspoon vanilla flavoring
2 cups sifted flour
1 teaspoon baking soda
ii teaspoon salt
V cup raisins
4 cups corn flakes :
Combine butter, peanut butter,
sugars, eggs and vanilla; beat
well. Sift together flour, baking
soda and salt. Add to first mix
ture together with raisins and
corn flakes, stirring until com
bined. Drop by teaspoonfuls onto
ungreased baking sheets. Bake in
moderately hot oven (400 degrees
F.) about seven minutes.
Yield: About seven dozen cook
ies, two inches in diameter.
LEMON NUT BREAD
2?i cups sifted flour
3 teaspoons baking powder ;
4 teaspoon baking soda
i teaspoon salt
'i cup chopped nutmeats
V cup soft shortening
l'-4 cups sugar
2 eggs
I'.-i teaspoons finely grated
' lemon rind
V cup lemon juice
Hi cup milk
Hi cups 40 per cent bran
flakes
Sift together flour, baking pow
der, soda and salt; combine with
nutmeats. Blend shortening and
sugar; add eggs and lemon rind,
beat well. Stir in lemon juice and
milk. Stir in bran flakes. Add
sifted dry ingredients, stirring
only until combined. Spread in
greased oUxSli-inch loaf pan.
Bake in moderate over. (350 de
grees F.) about 50 minutes. Cool
before slicing.
Yield: One loaf.
KANDY KLUSTERS
li cup sugar
H cup corn syrup
H cup peanut butter
1 teaspoon vanilla flavoring .
4 cups Special K (ready-to- .
eat high protein cereal)
Combing sugar and corn syr
up in medium - sized saucepan.
Bring to boiling point and cook,
stirring constantly, until sugar is
completely dissolved. Remove
from heat. Stir in peanut butter
and vanilla. Add Special K, stir
ring until well-coated. Quickly
drop by teaspoonfuls onto waxed
paper or buttered baking sheets.
I Let stand in cool place to harden.
' Yield: About 40 contections, l'A
inches In diameter.
Cool
Man,
Cool
CHILLED AHEAD
Picnic on macaroni chicken sa
lad, made ahead and chilled well
before packing in a cooler or in
sulatcd bag. Cook 8 ounces of
macaroni as label directs. Drain
rinse with cold water and drain
again.
Mix lightly with 2 cups of
chooked chicken, 1 cup of drained
pineapple chunks, A cup each of
chopped celery and mayonnaise,
1 teaspoon each of prepared mus
tard and salt, and ' teaspoon of
pepper. Serves 4 to 6.
A tall cool fruit drink what a
blessing on a sultry day. We have
few favorites. Want to try
them?
FRESH LEMON-ORANGE
COOLER
(0 Servings)
Vt cup sugar
cup water
2 cups fresh orange juice
1 cup fresh lemon juice
1 teaspoon grated lemon
rind
Ice cubes
Two 7-ounce bottles gin-
gerale
Combine first five ingredients.
Divide equally among six 8-ounce
glasses. Add ice cubes. Finish
filling glasses with gingerale. .
FRESH WATERMELON-CITRUS
FRUIT PUNCH
(Apprnx. 2!'j Quarts)
IVi quarts diced fresh water
melon 2-3 cup fresh lime juice
2-3 cup fresh lemon juice
1 cup fresh orange juice
cup sugar
Vi teaspoon salt
Ice cubes
Put watermelon through a me
dium-fine strainer. Add lime, lem
on and orange juices, sugar and
salt. Stir until thoroughly dis
solved. Chill and serve over ice
cubes. Float fresh lime and or
ange slices over the top.
If You're Not Shopping Here
You're Spending Too Much!
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4480 South 6th 1315 Oregon Ave.
Avalon and Shasta Way
Prieei Effective Through Sunday Night Whits Quantitiei Lost
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j ifwit'i only. Oco !
DAD'S DELIGHT
Here's a creamy, all-purpose
blue cheese salad topper that's
especially designed for the men
in your family who like blue
cheese dressing on any and all
kinds of salads. Mix ',i cup (about
three ounces) crumbled Ameri
can blue cheese with one cup
dairy sour cream, ti cup mayon
naise, two tablespoons vinegar,
and a dash of salt and pepper.
Chill and serve In generous
amounts.
! WPPY
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