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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 10, 1963)
Thurs., Oct. 10, 13 Page 2-E Herald & News KUnuth Palls Factors In Food U.S. Dept. of Agriculture Marketing Service OCTOBER FANCIES . . . Accenting Cheese . . . Cheese, on the United States Department of Agriculture's Oc tober Plentiful roods List, packs a lot of flavor, energy and food nutrients, making it ideal for perking up nippy-day meals. Readily available, neatly packed and easily served USDA's Agricultural Marketing bervice reports cheese is one of the most popular convenience foods. Here are some dandy ways it can tempt lanuly appetites: Cheese-Onion Soup: Melt 2 ta blespoons butter in the top of a double boiler; add 1 1-3 cups chopped onion and saute until lightly browned. Stir in 2 table spoons flour, 1 teaspoon salt and 'A teaspoon pepper. Gradually add 3 cups milk. Cook, stirring constantly, until mixture begins to thicken. Place over hot water, then add l'j cups shredded sharp cheddar cheese and cook until cheese melts, 6tirring occasional ly. Accompany with bread sticks or garlic - flavored croutons. Makes 4 to 6 servings. Nippy Sandwich Spread: Com bine 1 cup shredded cheddar cheese, 2 tablespoons chili sauce, 2 crisp slices bacon, crumbled, 1 tahlespoon minced onion and 1 tablespoon chopped- green pep per. Blend well. Spread over lightly-toasted split English muf fin halves or bread slices. Broil until cheese melt?. Makes about A cup spread. Popcorn Parmesan: For each quart of freshly-popped corn, have ready V cup grated Par mesan cheese and 4 tablespoons melted butter. Toss corn, cheese and butter together, then season to taste with salt. Great for Hal loween parties, appetizers or; snacking. Swiss Apple Salad: Quarter and core 4 medium red eating apples, but do not peel. Dice the apples and sprinkle with 2 to 3 table' spoons lemon juice. Add 1 cup diced Swiss cheese. 1 cup diced ceery, H teaspoon salt and 1 cup dairy 60ux cream. Mix lightly and pile Into lettuce cups. Makes 4 to 6 servings. . s 1 J ? 7 00 Pure Beef. Quality Controlled Grade School Menus Monday, Oct 14 Wiener Winks Hash Brown Potatoes Cheese Wedges Sliced Tomatoes Fresh Fruit W Pint Milk Tuesday, Oct. 15 Pizza Pie Extra Hot Buttered Biscuits Cola Slaw (Pineapple, Itaisln) Buttered Corn Homemade Cake ' M Pint Milk Wednesday, Oct IS 1 Chili Beans Hot Buttered Rolls or Cornbread Raw Vegetable Finger Foods Fruit Cobbler W Pint Milk Thursday, Oct. 17 Oven Fried Chicken Mashed Potatoes and Cravy Sliced Tomatoes Hot Homemade Bread & Butter Jello H Pint Milk Friday, Oct. is Peach & Cottage Cheese Salad Seasoned Green Beans Tuna Sandwiches Cake W Pint Milk Molasses Cartwheels 1 cup shortening 'i cup sugar 1 ORB H cup unsulphured molasses 2'i cups sifted all-purpose flour 1 teaspoon salt i teaspoon baking soda teaspoon ginger 'i leaspoon cinnamon Cream shortenins and sucjr nn til light and fluffy. Blend in ees and molasses. Sift in flour, salt, baking soda, and spices; mix well. Chill in refrigerator 1 hour. Roll out 1-3 of the doufh U-inch thick on lightly floured board or pastrv cloth, keeoinff remaining dough chilled. Cut with 3-inch cookie cutter. Repeat procedure until dough is used up. Bake on ungreased baking sheets in a mod erate own 1375 degrees) 10 min utes. Yield: 3 dojen cookies. Heart disease among members of the U.S. work force cost the nation more than $4 billion in one year, reports the Alabama Exten sion Service. Save Twice! Get Savings Like These . . . PLUS 10 PLUS MANY MORE MEAT SPECIALS LIKE THESE.. Beef Roast Bar-S Bacon f ft 100 pure beef. Safeway. Beef Sausage Pot Roast Choice oven roast. M M Y ck sliced. Always fresh at Safeway. Arm cut. Tender Choice beef. ' f . Fresh Oysters Chuck Steaks U.S.D.A. CHOICE Aged for flavor and tenderness. mere s no substitute for quality . . . and price! ALWAYS CHECK TRIM AS WELL AS PRICE To give you full vou, Sofewov trims a ehuck roast l,kt lhi SAFEWAY CHUCK ROASTS 7Qc ::4i100 P J 5 m- fr7ib. j y The lean, meaty tender Chuck Roasts you get at Safeway are from the shoulder. NECK CUT ROASTS? NEVER AT SAFEWAY! lTVyt',u "ek eu, ol.. If you hav. b..n s-tting tough cuts. At Saf.woy, w. bon. ond ..II ,hi, ground beef. FLORIDA RUBY RED & Large size, juice laden fruit Vlfeffif' M 4 4 C4 H I ( "r rMStliP ASST GARDENSIDE VEGETABLES 1 I Green Beans, Tomatoes, J I Peas or Corn. No. 303 Can , Your Choice Visit our Huge "Garden Room" for More Values like these mm Coldbrook Mb. ctn. Cane I) A "1 mi r U Gerber's Strained. Jar. Your Money's Worfh More of Safeway All-purpoit Ruittt U.S. No. 2 20-lb. bj Potatoes Fresh Mushrooms .c Red Rome Apples Cauliflower as. Head Lettuce K,.tr Complement to If mQti. Iitrt foncy 69c 5?c 8-100 19c 2 - 29c Graham Crackers AA Large Eggs Instant Coffee ,.t 1.4? 6 9?c Instant Coffee SSr 1.1? ,::- 79c !$1 4s$1 Busy Baker 1 -lb. pkg. Cream O' Th Crop. DOZEN 2i49c 49 Penny Saving Weekend Specials MJB Coffee 49- ' Edwards Coffee t' f: - 47 Oven joy Bread - -3 1 87" $ 1 n 1 L'bby's. Time for NimDKin oumpkin p e 2 Vi eon 2s45c Drink Base "9',S T.7. Brillo Pads rubbing. Pkg. 10 Asp II III BdMl. of 100 21c Tidy Cat Litter No unpleasant mess. 5-lb. 3?c Apple Sauce M.J.B. RiceQuck cookn9 M.J.B. Rice Puppie Food Hi9hWy Bra3d63 con 651.00 Friskii 24 oi. pkg. 24 ox. pkg. Mb. pkg. 43c 3uick Brown. ' AHe 3?c GILLETTE BLUE BLADES Super Blue Bloifc Pka. of 19 I f C Lucerne Party Pride Ice Cream Ptach Vonilla Chocolatt . Moplt Nut Banana Nut Ltman Flak. Nea politan - Choeolota Marbla luttar Ptcan Buttarfingar Buttarbrlckla Mocadamia Nut Chtrry Vanilla Peppermint Candy Choc. Marlhmallaw Half Gallon Prices effective Thursday, Oct. ;0 thru Sunday Oct. 13 at Safeway in Klamath foils, Lim,it rights rstrvtd. COPYRIGHT. IPI. t AWAy STOniS. INCORPOBATtO Camay Soap Reg. bar Camay Soap Bath ban Lava Soap Reg. ban Zett Soap Reg. ban Zest Soap Bath ban Ivory Soap Penonol lire Ivory Soap ' Medium ban Ivory Soop Large lize Ivory Snow 31 or. pkg. Ivory Flokci 12J4 oi, pkg. Oxydol Detergent 20 ez. pkg. Premium Dui 42Vi oz pkg. Tide Detergent 19 oz. pkg. Blue Cheer 21 oz. pkg. Salvo Tableti 23 ez. pkg, Pink Dreft 18 oz. pkg. Doih Detergent 3 lb. 31 4 ez. Coicode for Diihei 20 oz. Pink Thrill Liquid. 22 oz. Ivory Liawid 12 oz. btl. Joy Lie.aa' ii 0. btl. Downy SvrroM. 28 Comet Cle.mar 14 w. imw Spie & S.en 54 as. pk, Mr. Clean 24 oz. Wl. pkg for 30c for 33c for 27e for 33c for 43c for 15c for 35c for 49c 89c 39c 39e 1.09 36c 36c 49c 39c 89c 49c 69c 39e 86c 89e 2 far 35c 9e 7Se o CAMPBELL'S soupy TOMATO 1 Regular Can I I I I I U I U u y Thun., Oct. 10, 13 Pag. 3-K Herald & Nrws Klwnalh Fall Market Basket Food Marketing Specialist Oregon Slate University Supplies of many fruits and . vegetables are tapering off : there is less abundance of a great variety of produce. However, there are still many Items from which to choose. Apples, bananas, pears, and grapes are fruits in most ample supply. There are some particularly good buys in both apples and grapes. Jona thans, those flavorful all-purpose apples, are wonderful caramelled. Easy to prepare and beloved by (ho small fry. Cranberries from the Coos Bay area are just starting to come in. We will have plenty of fresh, plump local cranberries this sea son as Oregon's crop is consider ably larger than average. Per sian, honeydew, Cranshaw, and casaba melons are still in fairly good supply. The price of oranges has ad vanced slightly, and lemon prices are beginning to rise. Good ruby red grapefruit from Florida are available. This is the big season for cab bage, broccoli, and cauliflower. Cabbage is one of the thriftiest of fresh vegetables right now, cost irg about a penny a serving. When choosing broccoli, look for fresh appearance and deep green or purplish-green color. Bud clus ters should be tightly closed with stalks and no yellowed leaves. To dress up cooked broc coli, brown chopped filberts in butter, add a little lemon juice and pour over vegetable just be fore serving. Cauliflower, sliced thin, is ex cellent in a green salad. Serve steamed cauliflower with a cheese sauce for a gourmet touch, add a few slivered almonds. Other good buys in the vege table family Include celery, car rots, many kinds of lettuce, squash, local greens such as mustard and Swiss chard, root vegetables, and potatoes. Des chutes Gems, a favorite potato variety, are in the markets. First of the season s spinach crop from the Columbia River area is avail-'. able quality Is good. Easy on Uie budget and loaded with fond value are the variety meats. Beef heart, at about nine cents per serving, is a nutritious menu change. Liver and tongue also offer low-cost eating. Bone less stewing beef makes a fine one-dish meal when browned and simmered until tender and ex tended with low-cost fall vege tables. Stew costs about 15 cents per serving and looks very glam orous served in a rice ring. Stewing liens offer good values. Simmered slowly until tender, these meaty flavorful birds serve as the basis for hearty nourishing meals. Old favorites like chicken and dumplings, and chicken pot pie are popular fall fare. Bacon will be featured In many stores as tin's is the time of year when processors are clearing their inventories. O Unique Salad Nutrition, flavor and eye-appeal all get together most satisfactor ily In "Bacon-Egg-Olive Salad." The olives are husky wedges of ripe olives favorites with young and old alike. When packing that lunch box tomorrow morning, tuck In a few whole ripe olives to appease noon-time appetites. BACON-EGG -OLIVE SALAD 1 small head lettuce 2-3 cup ripe olives 3 hard-cooked eggs 6 strips crisp bacon tt cup American cheese sliv ers cup salad oil 1'4 tablespoons wins vinegar h teaspoon salt H teaspoon pepper i teaspoon dry mustard T s r lettuce into bit-size - pieces in salad bowl. Cut olives Into Urge wedges over greens. Quarter eggs and add to salad bowl. Crumble bacon over lop; sprinkle with cheese. Combine all remaining ingredients and mix well. Pour over salad and toss until greens are coated. Serve at once. Makes about 6 servings. Consumption of canned vegeta bles rose from M.8 pounds per person in 1S39 to 82.7 pounds in !M9. tnotemeat ffl ttons flavors
