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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 31, 1963)
- Thurs., Oct, 31. 1961 P.ge 4-C jl ' Herald & News Klamath Falls : Market Basket Food Marketing Specialist Oregon Stale University The supply of thin skinned, sweet red grapefruit from Flor ida is rising. The season is a little earlier than usual, and the fruit is large for this time of year. Price is moderate, even though this year's grapefruit crop is forecast as being consid erably below average. Valencia oranges (the juice oranee) are almost off the mar ket, and the first of the navel crop is just appearing. Quality is not too good, but will im prove as season progresses. Na- : vel oranges are usually sweeter than Valeneias-, and are good for slicing, sectioning and eating out of hand. Prices oa oranges are relatively high, and will probably stay that way except for occasional specials. New to the market are the tangerines and tangelos. The tangelo is a hybrid cross be tween the grapefruit and the mandarin orange. Both of these fruits are expensive as Is usual this early in the season. The first of the winter pears are replacing the Bartletts. D'Anjous from the Hood River area are very good quality. The pears we have seen in the markets are green, so buy a few days ahead to allow time for ripening at room tempera ture. Enjoy the pears in a fruit arrangement while they ripen. The large crop of cranberries " has put them on the USDA 'plentiful list. This ruby red fruit - "can be prepared in a variety of 'enticing ways. Spiced cranberry sauce, molded salads, cranberry sherbet, steamed cranberry pud- ' ding, and relishes are a few of 'the uses for this versatile fruit. 'Add tang and color to everyday meals by serving cranberries of ' ten. " Vegetables costing three cents or less per serving include cab ' bagc, dry onions, white pota ' toes, squash, turnips, and ruta ' bagas. All of the winter squash ' family are plentiful. This has ' been a particularly good potato ;'year, and Oregon potatoes are not only economical but are out standing In quality. ' Broccoli Is getting less plen ' tiful, but cauliflower is still abundant and moderately priced. Lettuce is not as good or as economical as it has been. Oregon's season is practically over, California's lettuce is al most gone because of bad wea ther, and we are Just a little too early for the Arizona crop. The Phoenix lettuce should be ' hitting our markets within a ' week or so. Weather has damaged the " California tomatoes with a con sequent rise in price. We will " continue to see higher prices on " tomatoes until at least mid-November when the price may ' ' come down a little. There is no change in the beef or pork departments. Turkeys are plentiful. Watch for and plan to try new market forms of turkey. Newer forms are " boneless turkey which resembles a regular turkey In appearance boneless turkey roll, whole tur key leg roast, and turkey breast. FANCY, RUBY RED (o) (o) Refreshing, Tort, Sweet, Juicy LARGE, GREEN CRISP SHINING, FRESH, STUFFING SIZE TOPS IN VITAMIN A CARROTS GARDEN FRESH GARDEN FRESH RUTABAGAS, TURNIPS, PARSNIPS PEP UP STEWS , MIX 'EM 10 SOLID, MED. SIZE FRESH CABBAGE Healthful, Tasty, Thrifty Candy That Grows On Trees DATES I12 LB. BAG UNPITTED 9 1 VV l. MD ) J I LOAD UP ON THESE . DEL MONTE EARLY GARDEN PEAS "303" u ML SPRECKELS EVELEE HOOVER 2624 VANDERGRIFT WINNER OF THE FREE WEEKEND AT EUGENE'S COUNTRY SQUIRE MOTEL DEL MONTE PRUNE JUICE OREGON FOOD Large WA oz. Loaf rl WW z) MAXWELL HOUSE - sail BIG, BIG BARGAINS! DEL MONTE CORN Cream or W. Kernel "303" 00 tj i Mil i Atir qI LUW, LIW PRICES PLUS AT OREGON FOOD 1 GREEN STAMPS DEL MONTE prf 14 Oz. I DEL MONTE 1 TOMATO llffliJI IS SAUCE (31 I 11 ,o. T I PETE MILLER & RAY HORN of DON'S STUDIO r WILL BE AT THE NEW OREGON FOOD STORE AVALON & SHASTA WAY SATURDAY & SUNDAY NOV. 2 & 3 NOON TO 7 P.M. OFFERING ... A Beautiful U"xl4" SILVERTONE $1189 PORTRAIT ONLY U No age limit. No appointments necessary. You may order additional portraits at time proofs are shown. No additional charge for groups. Bring the entire family, including Grandpa and Grandma. Four or more poses from which to choose. Only one per person. LIMIT :ONE TO A FAMILY LARGE AA FARM FRESH Doz. Apples Good Mixers - Apples, the United States Department of Agriculture's Plentiful . Food . to . Feature for the week Nov. 3-9, add fine texture contrast, bouncy flavor .- and eye appeal to autumn meals. ' Arriving in heavy supply at western markets these days are tlio beautifully shaped red and golden Delicious, as well as lively red Jonathans. These are the eating apples excellent for between-moal snacks, for use in fruit compotes and sal " ad combinations. Slice apples are such Kod mixers, they can be combined with diced chicken, ham, chees : cs, vegetables or other fruits to make refreshing satads a 'dandy way. Incidentally, to glamorize left-overs. Here are some easy-do ways to pep up nippy dny meals: Combine diced impeded ap- pies, chopped celery and quar tered dates. Toss with French t;" dressing or mayonnaise thinned with a little lemon Juice. Spoon . into lettuce cups. , . Toss together slivered ham, itirKnv mm fnrrnic iimaoiAri .nniin upneo. nrnKfti smart r.Diccns, and chopped parsley - wiui uiousana island dressing. Blend together diced unpeeled apples, shredded carrots, salted peanuts, raisins and finely, chopped cabbage with mayon naise or French dressing. Serve on salad greens. Arrange unpeeled apple wedg. es on salad greens; add a spoonful of cranberry sauce. Serve with a mayonnaise-sour cream dressing. Arrange crosswise slices of apples (core but do not peel) on s&lad greenery. Garnish with orange slices, avocado wedges t jnd nulmeals, Pass celery seed Dressing, TOMATO JUICE Cottage 46-oz. Mb n Del Monte GREENBACK SALE COME IN AND S-T-R-E-T-C-H YOU DOLLARS TOMATO ril CAMPBELL'S jj 101..0Z CANS TO' MONTE BELLO GEM NO. 1 5? APPLESAUCE Si'ST 5$1 APRICOTS SiST 4S1 FRUIT COCKTAIL K'isr 5S1 KADOTAFIGS r&D'M:" 5S1 GRAPEFRUITS:! Sir 389c PEACHES No! n 4$1 PEACHES E Sir 5S1 PEARS DNlto3:sli".lorHo':" 389c PINEAPPLE S:'.'0: 0'"". 4S1 PINEAPPLE E:! $li'"'"c,hd 6$1 pp Del Monte - Pineapple-Grapefruit PINEAPPLE JUICE &: M M"- 3S1 ASPARAGUS b'DIMo"rt 4S1 GREEN BEANS :c" 4$1 PEAS & CARROTS KSs 5S1 SAUERKRAUT S:! " 6S1 SPINACH Si! Sir 6S1 TOMATOES No. '303" 5S1 Stewed Tomatoes !&"'. 5S1 VEGETABLE SALAD K.'.";;" 5S1 11 in mim 11 11 1 1 - lis mm m nii &33CsJJW 1 111 Ills' II II II II II 1 f II .11 n II KITCHEN CHARM 60 CT, - II 17. a rr?in in a rnnrnp Ec DEL MONTE PUMPKIN No. 2'i Can Ml LOAF FISHER'S 2 Lb. Pkg. Ay CANADA DRY ALL FLAVORS NO DEPOSIT 12-ox. BOTTLES DIETETIC POP 6159 DEL MONTE CHUNK TUNA Vi s PURE fa) L2) GROUND FRESH DAILY 2 7) Lb. MORRELL'S PALACE, LEAN, SUGAR CURED S sliced HoXoY USDA GOOD ALL CUTS INCLUDING ROUND, 7-BONE, BLADE, ETC. ""I N llllF' ALL EXCESS FAT AND BONE REMOVED li f J TOASTS LPZl BONELESS BOILING PORK CHUCK BEEF STEW BEEF SAUSAGE STEAK GERBER'S STRAINED BABY FOOD 101 00 SNAP-ON GERBER BABY Kfl00 PAN lb L y PULL-ON GERBER BABY fl00 PAN I 3 J u Ftet Tumbltr with purchos of 3 pr. plaittc panH. KLEENEX TOWELS Roll Pack 39 BRADLEY 8-INCH BRADLEY 8-INCH PUMPKIN PIE 49c BRADLEY 8-INCH MINCEMEAT PIE 49c FLAV-R-PAC IO-01. 4 110-or. jtCd PEAS 0 1 I CORN 01 1 MCP ORANGE JUICE 6-oz. 2 4? COTTAGE 8-ox. 6:T ZEE 4-Roll Pack TOILET TISSUE JoSfOO ZEE 75-Count SANDWICH BAGS 229C CHIFFON FACIAL TISSUE 4 400 Count J Sj00 WE ARE TAKING ORDERS FOR HALLOWEEN COOKIES & CUPCAKES I FRESH DAILY WEDDING CAKES FRUIT I CAKE ORDER Sl 3 5 YOURS II N0W U Lb. DINNER ROLLS ASSORTED Doz. 7-INCH ASSORTED f A. BOSTON WHIPPED CREAM PIES 59 OATMEAL BREAD LB. LOAF 29' PUMPKIN PIES 8-INCH I9 MORE TOYS ARRIVING USE OUR CONVENIENT LAY-AWAY PLAN FOR CHRISTMAS! ' METAL WAGONS TONKA - NYLINT - STRUCTO ELDON $J49TO$g98 SEE MATTEL'S TALKING DOLLS CECIL BUGS BUNNY CHATTY BABY ANDY GARD HORSE VAN 2 98 iff m Ii PLASTIC FLOWERS klEW CAI I C CI BfriJtkJ 9k 10'to'l49 HOLLY TIE ENVELOPES 39c 89 100 Count GILLETTE BLADES STAINLESS 6f0r89c LADIES' PAJAMAS ALL COTTON 1.98 4$ GOWN 100 SANFORIZED COTTON 98C t l CORDUROY DUSTERS 1.98 COTTON DUSTERS pullcut 1.49 M Screen stamps add up to. 01 I! stamps UlfltJ' IIMI JinlRfiL" "BL-irB tfliiyTsnifl ley mim Thun., Oct. 31, 1963 Page S-C Herald & Newi Klamath Falls Grade School Menus Monday, Nov. 4 Baked Luncheon Meat Sweet Potatoes Cheese Sticks Seasoned Green Beans Home-baked Hot Rolls Apple, W pint milk Tuesday, Nov. 5 Creole Spaghetti Cole Slaw Buttered Hot Rolls Dish of Peaches H pint milk Wednesday, Nov. 6 Creamed Turkey over Pota toes or Rice Buttered Peas Hot Bran Muffins Jello Vi pint milk Thursday, Nov. 7 Chili Beans & Crackers Carrot & Celery Sticks Homemade Doughnuts Fruuit Cup or Banana Vi pint milk Friday, Nov. 8 Fish Sticks Hash Brown Potatoes Waldorf Salad Cinnamon Rolls Vi pint milk CARNATION INSTANT DRY MILK 10-1 qt. 89e) (q Qt. IQ If You're Not Shopping Here You're Spending Too Much! W Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avolon and Shasta Way Prices Effective Through Sunday Night Whito Quantities Last STORI HOURS: SUNDAYS A HOLIDAYS 9 t.m. t. ."". 10 a.m. to 7 a.m. WIIKDAYS- - Husbands Help Cook Over 200 psychologists re cently revealed that in fami lies where the husband helps with the cooking there is great er happiness between husband and wife, less chance of a sep aration or divorce and a closer relationship because of the hus band's better understanding of home functions and problems. Statistics recently accumu lated from hundreds of home- , makers, reveal that two in ev ery four husbands do some cooking, ranging from making ' breakfast, all the way to pre paring a seven course dinner. Tills is a 600 per cent increase over 1958 when only one hus band in 12 shared the family cooking chores. . Here is a typical recipe fa vored by a number of hus bands. SCALLOPED CHIP-HAM SLICE 1 thick slice ham 7 oz. bag potato chips Vi cup evaporated milk I teaspoon dry mustard 1 teaspoon powdered ginger , Butter a glass pie dish. Put a one inch layer of potato chips on the bottom (one 7 oz. bag should just do this) press down firmly to force out the air between the chips. Lay ham slice on top, pour over evapo rated milk. Sprinkle on mus tard and ginger. Bake slowly 350 degrees for 30-46 minutes. Turkey Curry Vi cup butter or margarine 'A cup flour 1 cup turkey stock 1 cup milk VA teaspoons salt Vi teaspoon black pepper Vi teaspoons curry powder Vi teaspoon dry mustard Vi cup fresh lemon juice 2 cups diced, cooked tur key 2 tablespoons diced green pepper Hi cups halved, seeded grapes 6 patty shells Melt fat In a 1 a r g e sauce pan; blend in flour. Stir in combined stock and milk. Cook, stirring constantly, until thick- I lU 1JJ 1 1 urii mm sjiiuuui. nui ecnsuu' Ings, lemon Juice and turkey. Heat just to serving tempera ture, then add green pepper and grapes. Spoon into patty shells. Makes 6 servings. Round out the main course with buttered broccoli sprin kled with crisp, chopped al mondspear and cream cheese salad. Apple crisp and coffee afterwards. Another menu idea: Turkey curry on fluffy rice, cranberry orange relish, tossed vegetable salad, hot hard rolls and pump kin chiffon tarts. Good luncheon parly fare. mode naturally... lo naturally if better
