Herald and news. (Klamath Falls, Or.) 1942-current, October 10, 1963, Image 27

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Herald and news., October 10, 1963, Page 27, Image 27

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Newspaper Page Text," O PAGE 2F Thursday. October 10, 1963 HERALD AND NEWS, Klamath Fall, Ore. 1 Thursday. OrJVr 10, laft F-3F HERALD AN NMWt VMAftMCvMi, KV Baking Bread Is An Art , .Utt iff o i r uin'ii1 ijii ill n r- mil ii aw i ) i - i GOOD ANYWHERE In the cabin of the family boaf, beside a stream or in your own backyard, sweet corn, fried chicken and potato lalad is a king' menu any time. Last Fling At Summer With October's promise of In-j dian summer days and before! those boats go Into dry dock, wait-! ing for next spring, take the fam ily on a swing around the lake with a picnic lunch highlighting the trip. If your "Dolly Ann" has a gal ley, really have fun and prepare your meals while you are riding the waves. Frozen foods will help the cook satisfy those hungry sail ors and still give her or him a chance to watch the shoreline. Refrigerated storage is no long er a problem for boaters or stalion wagon nomads with the new port able thermoelectric refrigerators that operate on their own re chargeable power source as well as on AC and DC current. Frozen foods may also be stored in an ice chest for up to 12 hours. Here are a few recipes to try out in that small galley oven, a saucepan or skillet. COOK'S LOG Davy Jones' Lunch Three-Bean Salad Frankfurter Boats Frozen Brownies Milk Buccaneer's Barbecue Frozen Barbecued Chicken Legs Easy German Potato Salad Frozen Corn on the Cob Bolls and Butter Frozen Cheesecake Coffee or Tea Windjammer's Wind-Up (snack) Chilled Potato Soup with Basil Ham and Cheese Sandwiches Frozen Lemonade FRANKFURTER. BOATS 1 package frozen Welsh Rarebit 1 (3',k oz.) package frozen whipped potatoes (or 1 cup dehydrofrozen potato1 flakes) 6 frankfurters Heat frozen Welsh Rarebit as package directs. Add milk to froz en whipped potatoes as package directs. Cook franklui tcrs in boil ing water to cover for 5 minutes then split in half lengthwise. Spoon whipped potatoes Into pocket of split franks and top with hot rarebit. Makes 6 scrv ings. THREE-BEAN SALAD 1 (10 oz.) package frozen blackeye peas 1 (10 oz.) package frozen lima beans 1 (10 oz.) package frozen wax beans 1 medium onion, thinly sliced. 3i cup bottled Italian salad dressing ' 1 tomato, sliced Cook frozen blackeye peas In l'i cups of boiling salted water. covered, for 20 minutes. Cook frozen wax beans and limas to gether In l'i cups of boiling salt ed water for eight minutes or un- tender. Drain vegetables and toss together witli onion rings. Pour dressing over. Cover and marinate in refrigerator or ice chest for two hours. Before serv ing, stir and drain excess dress ing. Top with tomato slices. Makes ax to nine servings. EASV GERMAN POTATO SALAD 1 (9 oz.) package frozen I French fried potatoes 1 tablespoon salt 14 teaspoon sugar ' teaspoon salt V teaspoon dry mustard ! teaspoon pepper ' 2 tablespoons vinegar 'i cup 6our cream V cup diced cucumber (op tional) Fill a deep pot with water and salt and bring to a boil. Place frozen potatoes In deep-fry bas ket (or cheesecloth) and lower lliem inlo water. Cook 5 min utes. Turn potatoes onto absorb ent towels to drain and cool. Meanwhile, make dressing by combining remaining ingredi ents. Cut potatoes into cubes and place in bowl. Stir dressing into potatoes and place in refngera lor or Ice chest to chill. Makes six servings. CHILLED POTATO SOUP WITH BASIL ' Using a can of frozen con densed cream of potato soup, make vichyssoise arcording to di rections on can. Add 'i teaspoon basil and keep chilled in thermos Jug, refrigerator or ire chest un til ready to serve. Makes three servings. Applesauce Kv!!'! 711.00 Apricots WM! 511.00 Cherries N0.303 Pi"ed..,:dian..Gem 41.00 Figs o9O303 61.00 Fruit Cocktail Dr3r 4 .89 Grapefruit 451.00 Pineapple Itr 4?1.00 Spinach SX MM Oranges Mandarin DrJ 411.00 Stewed Tomatoes 7. 5?1.00 Tomato Sauce 8DlM-me 111.00 Green Beans yA0i: 811.00 Peas CoA 81.00 Corn Noy.e303yolley Creom or Wholc . 811.00 Peaches Xt?..'!0: 551.00 Tomatoes SJH& 511.00 Peaches 3? .89 Tomatoes rSf. 511.00 Tomatoes K . 711.00 Asparagus D3oopA,IGreen 411.00 Pork & Beans n::' 511.00 811.00 411.00 Tastewell No. 303 Pickled Beets lf.m. Yamy Sweets TamS no. 2Vi Kraut lMZe 651.00 Spinach Dog Food Catsup Del Monte 14 oz. - "- ft o oea a iaoiroDpeir crap w ssrcffHMps lfrLlf? Yp0)r? A M THRIFT MAID Zl (5lC 1 1 Large AA f C C ll V S i Farm Fresh 1 1 I yJ I ft WHITE SPRAY, CHUNK STYLE TUNA EflOO CANS 0 II WV DEMONSTRATION FRIDAY & SATURDAY Blue Mountain SUPERMEAT fHlfkFrJ ft I IVPR DOG FOOD VIIIUIll.il U hlVI.li SUPERMEAT MEAT STEW 100 HORSEMEAT 3 for 75c 8-lb. SUPERMEAT 1.19 20-lb. SUPERMEAT 2.98 AT STORE NO. 2 - SHASTA WAY & AVALON pa IN NU MAR COLORED CUBES Barbecue . Beef Toasties Surprise the children with Bar becue Beef Toasties when they rome home from school lor lunch. Toast slices of bread under broil er. Slice chilled canned corned beet and place on toqst slices. Spread bottled barbecue sauce over corned beef. Top each with a slice of cheese. Tut under broil er until cheese is melted and bubbly. PRESTONE ANTI FREEZE GALLON Ask about daily "BuiinNi Card" SPOT ADS TU 4-8111 ENJOY a family adventure 1 1 I aim. I.I Nlllonil ftnliurint JUi.tutlan ENJOY THE PELICAN CAFE and WING 722 Main wMWM ROSEDALE FRUIT PIES 22-ot. Bfcs& 711.00 t, 1411.00 ..18 u--wi m WESSON CT l fi SALAD OIL ll "V ."""V JV". III X. KJ. 11- . III M(0 1 PEACHES 551 jT J V J 1 r'( Treasure - No. 2Vi m p 1 'N pears m m J 4l I Monfe Bollo Gem No. 1 I i C-tt n olives sm m Ml . SSs 2:45' S 1-lb. Cello Bag " DEL MONTE "303" E3 p1 PEAS 5r1 K0TEX y REGULAR &SUPER eo. 3189c " & u ) OREGON FOOD 22V2-Oz. BREAD BANQUET CREAM PIES 14-ox. SNO PEAK - 8-OUNCE (rt VEGETABLES 101 GOLDEN GOBLET - ORANGE JUICE PRODUCT 6-oz. W R I MEAT PIES R0SEDALE so, 6.00 ORANGE JUICE M,c,p. 249c i2-.2S95c LEMONADE MCP ., 4.00 FISH STICKS ICELANDIC GEISHA BROKEN 4V2-Oz. SHRIMP 00 PKG5. PROCTER 8 GAMBLE SALE U HOME SIZE 4.35 GIANT SIZE 79c MR. CLEAN (Qt.) 65c THRILL (Ki 9 S") 69c 0XYD0L (Giant Size) 81c IVORY SOAP (Large Size) 2 for 37e IVORY SOAP (Med. Size) 3 for 35e CAMAY (Both Size) 2 for,3Se CAMAY (Complexion Size) 3 for 37c ZEST (Both Size) 2 for 43t ZEST (Complexion Size) 2 for 33e LAVA (Large) 2 for 35e LAVA (Regular) 2 for 27 PRESTO LOGS Volley Bloom "303" FRUIT KLEENEX 600's 3 BOXES 00 H' Maxwell House l M WSTS ssssy his, Wl US No. l's, Klamath Netted Gems POTATOES Fry 'Em, Bake 'Em, Boil 'Em, Eat 'Em 1 0 LB. PLI0 BAG 5Vc 9)( FANCY, LARGE, SOLID, GREEN, CRISP HEADS LETTUCE Most1 Popular Salad Vegetable Fancy, Red Ripe, Garden Fresh Tray Packl TOMATOES ll TRAY u SLICING SIZE FOR SALADS FANCY, GREEN SKINNED, RICH IN MINERALS AVOCADOS IDEAL FOR SANDWICHES, SALADS' 2:33' LARGE, FANCY, SNOW-WHITE HEADS CELLO WRAPPED CAULIFLOWER EASILY PREPARED, TENDER TEXTURE . LOW IN CALORIES 19' Each SNO-BOY QUALITY . RED RIPE AND FRESH CRANBERRIES FOR FLAVOR & HEALTH K 29' Mb. Cello Bag USDA Good & Choice. All Cuts Including Blade, 7-Bone, Round Bone, Etc. SLICED BACON Iff MORRELL'S YORKSHIRE EASTERN SUGAR CUR ED THICK SLICED. BONELESS BEEF STEW Lean Cubes of Tender Beef 69 c lb. GROUND CHUCK Leon, Tasty Won't Fry Away 59l CHUCK STEAK Ideal For Barbecue 59s, PORK SAUSAGE Country Style seasoned v IL Just Riaht ID. 33; SPECIAL ORDER MINIATURE PASTRIES OF ALL KINDS 1 FRESH DAILY j WEDDING CAKES ORDER NOW! FAMOUS OREGON FOOD FRUIT CAKES Ml35 U 2-LB. SIZE ON HAND WE'LL TAKE ORDERS ON OTHER SIZES NO CITRON IN OUR CAKES! Foil Pont PLAIN CAKE DO-NUTS REG. 55c DOZ. IOC DOZ. RAISIN CINNAMON BREAD Reg. 35c lb. Loaf 29c BANANA NUT CAKE ENGLISH TEA CAKE Hog. 2$ 1:15 -INCH LAYER o 79c PLANT NOW FOR SPRING FALL BULB TULIPS, HYACINTHS, LILIES, DAFFODILS & HUNDREDS OF OTHERS REDUCED PRICES - SAVE 40 SALE ARLINGTON, FULLY AUTO. ELECTRIC BLANKET Double Bed, Single Control Bachc'sr oirl Sean. 'ess Sheer Plain Knit or Sheer Seamless Mesh NYLON STOCKINGS pr. 1 25 MEN'S SOCKS Assorted Colon and Patterns 29c pr. or 00 FOR THESE COOL DAYS 1 98 Children's JACKETS Hooded Fur - Infant's Lined Corduroy JACKETS 298 No Hoods - Zipper Closing. Siies 2-6x PILE FABRIC JACKETS WITH HOODS 4 98 FLANNEL PAJAMAS rnd 159 to 798 Sites 2-14 L CORDUROY )QQ JACKETS hoo" If You're Not Shopping Here You're Spending Too Much! We Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avolon and Shasta Way Prices Effective Through Sunday Night While Quantities Lest STOAl HOURS: SUNDAYS ft HOLIDAY! 10 a.m. (a 7 p.m. WIIKDAYS 9 m. to p.m. Maggie's Braidcxt Tr.mi: The '!eel" of kneading yeast imzk. of punching the dougk down, of forming it into shape, Is part of the fascination and satisfaction of baking homemade bread. This was the satisfaction experienced by Margaret Rudkin, the Fair- field, Conn., housewife and found-' er of Peppcridge Farm, who revo-j lutionized the baking industry when she baked bread with the 'old-fashioned" touch. As a young girl, in the kitchen with its calid coal stove. Mrs Rudkin learned to cook by help ing her mother and grandmother. Many dishes became her favorites. and later on, her own family's favorites. Mrs. Rudkins superb cuisine had also endeared her to the hearts of friends and neighbors. So appetizing and delectable were her special recipes, that friends asked her to write them down, and she did. Her literary efforts resulted in The Margaret Rudkin Peppendge Farm Cook book, a unique and unusual entry in (ho cookbook field. Now, from the pages of The Margaret Rudkin Peppendge Farm Cookbook, comes this gin-gor-raisin flavored, Swedish Car- damon Braid, one of the home made breads from her vast reper tory of recipes. SWEDISH CARDAMOM BRAD) (Makes 1 largo braid) Preheat oven to 350 degrees, 201 minutes before braid is ready to bake. 'i cup milk h cup sugar plus 2 table spoons l'i teaspoons salt ' cup butter or margarine '.j cup warm water 2 packages or cakes yeast, dry or compressed 2 eggs, beaten 5 cups sifted whits flour l'a teaspoons ground cardamom 'i cup seedless raisins 1 egg white Scald the milk. Stir In j cup sugar, the salt and tlio butter or margarine. Cool to lukewarm. Measure Into a bowl the warm (not hot) water. (Cool to luke warm for compressed yeast.) Sprinkle or crumble in the yeast. Stir until dissolved. Stir In the lukewarm milk mix ture. Add the beaten eggs, 3 cups flour, and the cardamom and rat. sins. Beat until smooth. Stir in am additional 2 cups sifted en- ricned Hour (about). Turn the dough out on a liehtlv floured board. Knead until smooth and elastic. Placo in a greased bowl; brush the top with soft shortening. Cover. Let rise In a warm place, free from draft, un til doubled in bulk, about 1 hour. Punch down and turn out on a lightly floured board. Divide the dough Into thirds. Roll each part nio a strand in inches long, ta pering the ends. Braid loosely. Place on a greased baking sheet. Cover. Let rise In a warm place, free from draft, until doubled in bulk, about 1 hour. Before baking, brush with esa white and 2 tablespoons sugar. Bake at 350 degrees for about 35 minutes. TOYS! TOYS! Compter line ef all tbm Ma re If toyt teen on TV J. W. KERNS 7J4 So. 6th TU 4-4197 COWBELLES CORNER (Continued from 1-F) It's getting to bo mincemeat time, so let's finish off with a mincemeat recipe which Is equal ly good with beef or venison. If made with venison you would, of course, still use beef suet. MINCEMEAT 4 lbs. lean beef 2 lbs. beef suet Good cooking apples 3 lbs. sugar and 2 cups molasses or 3'i lbs. sugar, part brown 2 quarts cider 4 lbs, seeded raisins, cut or ground up 3 lbs. currants W lb. finely cut citron finely cut orange and lem on peel (candied, option al) 1 quart cooking brandy (or more cider) 1 tablespoon cinnamon and mace M tablespoon powdered cloves 1 tablespoon nutmeg Cover meat with boiling water and simmer until tender. Let cool in broth. Remove meat, cut fine. Put suet, citron, other candied peels if used and raisins through food grinder or cut tine. Pare, core and dice apples, using about twice the amount ot apples as meat. Combine all ingredients. Cook slowly for IVi hours, stlr- mg occasionally, (Pour into hot sterilized Jars and seal. The home sewing boom shows in pinking shears sales. The Na tional Notion Association esti mates that 20 per cent more of them will be sold In 1963 than in 1962. v MOTHERS! HURRY CHILDREN UP TO 16 YEARS PER LB. One 11x14 Photograph (LIFE SIZE) Bring your child to Aunt Mary's Studios and re ceive a lovely 11x14 for only le a pound! Ex ample: If your child weight 16 pounds, you pay 16c. Four children combined weight 65 pounds, 65c. Groups up to S children welcorrto Limit one to a family Generous selection of proofs Satisfaction or your money refunded 50c Wrapping and insurance Minors must be accompanied by a parent. Our Photographer Will Be At: VI NE MA HOTEL Klamath Falls, Ore. Sat. & Sun., Oct. 12 & 13 HOURS 11 A.M. to 7 P.M. TILL YOUR 'RIENDS! DON'T MISS THIS OPPORTUNITY )