Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 24, 1963)
Thurs. Oct. II, 1963 Faff 4-C Herald Newa Klamalk Falls Beef Muffins The Answer Need a simple new Idea lor a ground beef dish? Beef Muf fins are the answer. The beef is mixed with crushed potato chips for body and California Burgundy or other red dinner wine for flavor accent. Pack the meat into muffin tins, top with bacon and bake until sa vory brown. Simple and deli cious for the whole family the alcohol disappears as the "muf fins" bake. Catsup or chill sauce is a good topping for the meat. Complete the meal with crusty bread, your favorite veg etable and glasses of the same red djnner wine used In t b e recipe. BEEF MUFFINS (Serves 4) 1 pound ground beef 1 cup finely crushed' pota to chips 'zi cup California Burgundy, or other red dinner wine t egg, slightly beaten y4 cup finely chopped onion I teaspoon salt Vt teaspoon pepper 1 strip bacon, cut crosswise in eighths Catsup or chili sauce Mix all ingredients except ba con and catsup, blending well. Pack mixture into eight muffin tins; top each with a piece of bacon. Bake in a moderately hot oven (375 degrees F.) for 30 minutes. Let stand two or three minutes before removing "muf fins" from tins. Serve with cat sup or chill sauce. Hearty autumn meals are best ended by a light but flavorful dessert. Sherried Coffee Bavari an Cream is just that , It looks attractive molded or served in dessert dishes, and the Sherry from California elegantly en hances the coffee-cinnamon fla-' vor. Especially nice with des sert are accompanying glasses of sweet or Cream Sherry. The wine is best when served at cool room temperature or slightly chilled. The Sherry remaining in the bottle can be used to flavor many additional dishes just substitute part of the water called for In a recipe with Sher ry. You'll be amazed at the delicious difference, and the Sherry will keep for several months without refrigeration. SIIERRIED COFFEE BAVARIAN CREAM (Serves 4 nr 5) 1 envelope unflavored gela tin Vi cup cold water Hi cups hot, strong coffee V4 cup sugar Dash of salt Vt cup California Sherry Dash of cinnamon 1-3 cup heavy cream, whipped ' Soften gelatin in cold water; dissolve in hot coffee. Add su gar and salt; stir until sugar is dissolved. Add Sherry and cin namon; chill. When mixture be gins to thicken, beat with a ro lary or electric beater until foamy; fold in whipped cream. Pour into a mold that has been rinsed with cold water, or into sherbet glasses; chill until firm. Unmold (unless sherbet glasses are used) and serve with addi tional whipped cream. Glamorize noodles with a fla vorful crab and wine sauce for a delightful variation to the ev. eryday menu. It's an attention getter In both flavor and ap pearance. Tomato sauce and California Burgundy combine with zest especially comple mentary to the rather mild flavored shellfish. Surprisingly enough, a red dinner wine is also exceptional ly flattering as the mealtime beverage a break In the tradi tion of white wine with fish. The full-bodied character of a California red wine is more oft en preferred than white with a well-seasoned tomato wine sauce and crab. BURGUNDY CRAB SAUCE AND NOODLES .. (.Makes about 2H cups sauce) t green onion 2 tablespoons chopped green pepper 1 tablespoons butter or margarine 2 teaspoons cornstarch 1 (B-oz.) can tomato sauce 1-3 cup California Burgundy or other red dinner wine 1 pound fresh, frozen, or canned crahmeat 1 Hot cooked noodles Slice green onion, including part of top. Conk onion and green pepper slowly in butter until soft but not browned. Stir in cornstarch, Add tomato sauce and wine. Cook, stirring occasionally, until mixture bolls. Add crab meat; heat, but do not boil. Sen1 over hot cooked noodles, WASH DAY. WORK DAY Tvwtav'a hiiKiruuuvU'nmjtn com bines wash day and work day by adding a mere five minutes or less to her morning schedule. Mod wn workinff women 00 to the of flee while (lie laundry literally "does Itself." Using an automat ic washer-dryer combination, she needs only to sort the clothes, load the machine, add the laundry aids and set the dials. Duffy, Bob, Jerry, and all the Gang at Market Basket say, "Come Join the Fun During Our 2nd Big Week!" COME IN AND SAVE ON THESE ANNIVERSARY SPECIALS'! i 4 i,r i NORM DUFFY Owner & General Manager s6 MJ Sa.la.J- SHOP TILL MIDNIGHT AT MARKET BASKET No. 2 So. 6th & Shasta . Open Sundays 10:00 6:00 BOB ANDERSON Manager Stora No. 1 9th and Pin ..- . . ' JERRY BRADFORD Monaoer Srora No. 2 So. 6th & Shasta Woy Apple Ofa Cottage Brand Full Quart Inl i-rom UJ Nalley Valley! Golden Valley Full Gallon Stock up for Halloween Parties! 9 m (2 c Cottage Frozen Your Choice -Beef, Turkey or Chicken Ranch Fresh! Doz. wmm Colored Cubes Mb. pkgs. Cottage Klamath's Very Own Locally Made rater Lake - Days Fresher - Pint tub w Scott Paper Towels Reg. Rolls 5:$00 Look What 39c Will , Buy this Weekend at Market Basket's "Old-Fashioned" Service Meat Counters! Sweetheart By The Piece Scott TOILET TISSUE 4-roll All-Meat Bologna Pork Shoulder Roast Cheddar Cheese Baby Beef Liver Center Cut; Crater Lake Mild Fresh Sliced t 1 -v J l?' 17 ,VJ W mm mm BUDGET TERMS AVAILABLE ON ALL VOLUME FROZEN FOOD PURCHASES!! Yes! You can stock Your Freezer on Market Basket's E-Z Terms when you make volume pur chases! No Money Down, No Payment till Dec. 10th. Just ask one of the friendly Market Bas ket Clerks! AT 7 for Banquet 8-Inch FROZEN FRESH FROZEN v.... rL.:.. w: uk 'em" Baby Limas Cauliflower Brussel Spts. Fordhooks Italian Beans French Fries Pkgs. Your Choice Apple, Cherry, Peach, Custard or Coconut Custard A Gerber's Strained V) Flav-R-Pac Froien -' Reg. Cut, 9-oz. pkgs. Scotties TISSUE 400 Count Pkg. 379' Boneless Briskets Corned Beef USDi G r,i 69 Ground Beef 'Si'". 3 ... 1 Clipper Brand Breaded Shrimp 2 !x 1 c 19 19 Pork Steaks Pork Hocks Link Sausage Lean and Tender lb. Delicious in stew or with beans lb Del Monte AO 1 Sweetheart .. Ib." g (Except Meats) 10 JABS USDA "Good" Locker Beef Cut, wrapped and quick frozen free. E-Z Terms. No money down, no payment till December 10th. Front Hind VC Half Mi li iu Qtr-Slli!. Beef 1 JflMU t. 'lb Whole Pork Shoulders Lean, meaty, tender. Consists of Pig Hock, Center Cut Pork Roast, and Pork Steak. Cut up Free! PRESERVE SALE 49 Mary Ellen's 20-ox. jars Strawberry, Black berry. Red Raspberry, Logan- M A C berry or Apricot-Pineapple I ... V Y X St J3 X lOVi-ot. tin, tr Campbell's 'SgL w syps S Campbell's TOMATO JUICE 46-oi. tins Comet Cleanser Brownie Mix Aluminum Foil Award Margarine Giant Size ousehold Cleaner my Chefs Frozen Tamales Your Choice of Beef, Turkey, P it 4 Chicken or Cheese. Two Delicious J K S II Tamales in each oka. W ft II Flav-R-Pac Frozen Foods - Mix or Match!! Green Beans Mixed Vegetables Green Beans Succotash Chopped Broccoli 3 Flav-R-Poc 10-oz. pkgs. French Cut Frozen 9-oz. pkgs. FIoy-R-Poc Fresh Frozen Regular 10-oz. packages Flov-R-Pac Frozen 10-oz. pkgs. Large green, crisp stalks 19 Stalk Betty Crocker 16-oz. pkg. . Reynold's 12"x25' rol 3 00 Top quality .1 -lb. pkg. .. 35c 37c Varieties SAVE MORE ON MARKET BASKET DOLLAR BUYS r-Da. V.llr Ri. cut VI CCD UCUIIJ 303 Tint 8!$1 Welchade 3J-ot. Tim 3s$l Catsup c,v:r bi 7?$1 .Oranges ".M"d'"n 4?$1 Applesauce Sliced Beets 7?$1 Tomato Juice ,W 8s$l Tomatoes 7i$l Spinach rv,, 7$1 Peaches ?0',Vr 5;$1 Grapefruits. 4;$1 Argo Figs 3o3 Tm, 5?$1 Pears 4?$1 COrn 303 Tim I Peas C3o7't:b, 831 Green Beans c?oV' 7$1 Cream Corn 3Dii ?r 6$1 Peas 3Mtrl.'.,.,.G,d" 5?$l Asparagus c$r'M. '"'' 3?$1 Tomato Sauce Vuir.V in, 13?$1 Fruit Cocktail tr Crater Lake Homogenized Vi-gal. ctn. 0 Vi-gal. S m 05 ctns. 4 Vi-gal. $. ctns. i 00 for salads or stuffing foncy green bell Crisp Orange Beauties J' it! Mb. Bag ioccoli Electric Bakery FRESH BREAD 22'z-oz. Leaves M7l Fresh grapefruit Delicious Apples II fl II" Pkgs. ' I W 1 FRESH FROZEN Your Choice Mix 'em or Match 'em!! Frozen Corn f Frozen Peas Spinach Chopped 10-oz. Pkgi. French Fries Crinkle Cuts Spinach Leaf 10-OI. Pkgs. Pkgs. Willison'i Frozen .. CHIP STEAKS pkg. 1 14-oz, pkg. 8 In pkg. $1109 y See i Crater Lake 'Jb. THRIFT MAID Booth's Frozen Halibut Steak 12-oz. IAC pkg. Large, Tender Green Bunches Bun. Florida Ruby Reds Juicy Medium Size Head Lettuce Red or Gold or Jonathans Large Size Fresh, Crisp 4 29' AM DM h fife ih b 'ft 0 Grocery Dept. Specials Good thru Wed. Meat & Produce thru Sat., subject to present stock. TH6 A 70WN Wo Reserve Right To Limit Thurs. Oct. 24. 1963 Page 5-C Herald k News Klamath Falls See Cream Cream of a f j " f 1 Sensational K. I 1 I I -? Low Price flA I 1 J The Ways Of Squash Did you know that the vege table we call "squash" in Amer ica is called a "pumpkin" in Australia and in England is known as "marrow?" And do you realize that so called "summer squash" is al ways eaten while immature? The rind should be tender enough to be punctured with a fingernail. Seeds should be soft and the whole fruit edMe though these are called summer squashes, they are on the mar ket during the entire year. In this catecorv coma Vollnui Crookneck, Yellow Straightneck and Zucchini, among others. 'Winter squashes" h a v e a growing period almost twice as long and are always mature when harvested. Having hard shells, they are excellent keep ers and are on the market in late summer and fall as well as winter. Two varieties Acorn and Butternut, are available all year. Bqlb slimmer and winter squash are low-calorie and low sodium. You find vitamin C in tender summer squash and vita min A in yellow-fleshed winter varieties. , SPICED SQUASH PUDDING (8 servings) V cup sugar 1 tablespoon flour 'A teaspoon salt ' 1 teaspoon ground ginger teaspoon ground nutmeg 3 eggs H4 cups mashed cooked but ternut or hubbard squash l!i cups milk 2 tablespoons light, mild molasses ' 2 tablespoons melted butter or margarine Whipped cream Combine sugar, flour, salt, ginger and nutmeg. Beat in eggs. Stir in squash, milk, mo lasses and butter or margarine. Mix well. Pour into a buttered Hi mtart casserole. Bake in a a preheated moderate oven (350 degrees) F.) 1 hour and 15 min- utes or until firm in the center. Serve with whipped cream. Factors In Food U.S. Dept. of Agriculture Marketing Service Flocks of turkeys are strut ting their last on western ranch es; harvesters in Washington and Oregon are busy gathering in a bumper crop of tart, red cranberries. The stage, of course, is being set for Thanks giving feasting. To direct consumer attention to these traditional autumn abundances, the United States Department of Agriculture's Ag ricultural Marketing Service has designated turkeys and cranber rics as headliners on its Novem ber Plentiful Foods List. Other November Plentiful Foods are apples, grapes, pota toes, Maine sardines. According to AMS, the No vember 1963 marketable supply of turkeys is expected to be about the same as a year ago, and that certainly is good news to holiday menu-planners. The cranberry crop is going to be a whopper this year the third largest on record so west ern food fanciers can plan on plenty of sauce, jelly, relish, molded salads and desserts. THE RICE IDEA Rice can be a good friend to a harried homemakcr, since it certainly dresses up left-overs for a second appearance. A huge rice crop is being har vested now, so this versatile grain probably will be an at tractive buy at western markets. Next time you have left-over chicken or turkey, try it fixed this way: Poultry-Rice Bake: Cook 1 cup rice according to package in structions. Meanwhile, dilute 1 can condensed cream of mush room soup with 'i cup milk, half and half or evaporated milk. Add 2 cups diced chicken or turkey to the soup and heat Just until boiling. If desired, add left-over cooked peas or green beans and diced pimionto. Pour into a greased baking dish, top with dry bread crumbs and V4 cup grated cheddar cheese. Bake at 350 degrees, for about 20 minutes. Makes 4 to 60 serv ings. Menu suggestion: Accompany with sliced tomatoes, hot rolls, a tossed green salad and follow wilh apple pie. Lie last of the baked ham can come back to the table in this savory casy-does-lt main dish: Rlre Patties Creole Combine 2 cups cooked rice with 1 cup chopped ham and V cup diced green pepper. Add 3 slightly beaten eggs. Blend well. Drop by heaping tablespoonfuls into a frying pan containing melted fat. Fry until golden brown, then brown other side. Serve with tomato sauce. Makes 8 servings. Menu suggestion: Serve with buttered soft squash, orange and apple salad and hard rolls or bread sticks. Gingerbread with ice cream for dessert t
