Herald and news. (Klamath Falls, Or.) 1942-current, November 14, 1963, Image 18

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Herald and news., November 14, 1963, Page 18, Image 18

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Newspaper Page TextV PAGE 4C Thursday, November 14, 1963 HERALD AND NEWS, Klamath Falli, Oregon Thursday, November 14, 196 PAGE S C llf RALD AND NKWS, Klamalh Falls, Oregon BIG BAGS OF PICNIC STYLE USDA INSPECTED GRAIN-FED PORKERS THE A f II lb. TO AWAY 2 (9) 7SSi THE LONGHORN STEER History Of Beef Of Pari III Since the while man first 6et foot in the Oregon country, cat tle have played an important part in his livelihood and were a potent factor in the economic stability and development of the territory and the elate. Prior to 1837, practically all of the cat le in the area were owned by 4he Hudson' Bay Fur Trading Company, However, shortly af ,lcr this date, in an attempt .for the setttlements to become as independent as possible of the Hudson's Bay Company, a large importation of cattle from California was driven in by Ew ing Young. Later, more Spanish cattle were brought in from the south and others were brought across Cling Peaches In Fall Pie With the fragrance of a canned cling peach pie made with sour cream emanating . from the kitchen, there'll be no need for you to sound the din ner gong more than once when dessert is "Sour Cream Peach .Pie." Heating canned cling slices and halves for various desserts and meat sauces accents the fruit's orchard-fresh aroma and does wonders (or the sunny .peach flavor. SOUR CREAM PEACH PIE 1 can (1 lb. 13 oz.) cling ' peach slices Unbaked pastry for single 0-inch crust and lattice top 1 cup sugar Vi teaspoon salt 5 tablespoons all-purpose flour 1 cup dairy sour cream 2 tablespoons sugar i teaspoon cinnamon Drain peaclies thoroughly and arrange in pastry-lined pie pan. Combine I cup sugar with salt, .flour and sour cream; spoon ..over peaches. Blend 2 table-spoons sugar with cinnamon and sprinkle over filling. Top with .strips of pastry, arranged lattice-fashion. Bake in 450-de-gree (wry hot) oven 15 min utes. Reduce heat to 350 degrees (moderate) and bake 45 min utes longer. Cool before serving. iMakcs 6 servings, Almonds For Cookie Treat Nothing goes into the oven for "Chewy Cliocolale Almond Squares." Tlicy are prepared in a double boiler and a bowl. Marshmallows are melted In butter, then combined with crunchy roasted diced almonds, rice cereal and chocolate pieces before (lie mixture is cooled and cut into squares. Tlio appealing texture and flavor of the al- monds insure a short but happy I life in the cooky jar for these i cookies. CHEWY CHOCOLATE- ALMOND SQUARES 'i cup butler or margarine 2 cuis miniature marsh mallows Dash salt 'i cup roasted diced al monds 3 cups crisp rice cereal 1 package (6 oz.) semi sweet diocolulc pieces ' Combine butter, marshmal lows and ealt in top of double boiler. Heat over simmering water until marshmallows melt and mixture is smooth, stir ring occasionally. Combine al , monds. cereal and chocolate pieces in large bowl; add irtai sJi- mallow mixture and stir well. , Press into greased 8-uich square pan; cool. Cut into squares to serve. . Makes 18 squares (2 Inchcj each l, APPETIZERS Whip together cream cheese, ' Thousand Island dressing and i a squeeze of lemon Juice. Fold Mn llaked crab meat and tiny ripe olive pieces. Dab on ctho crackers or toast rounds (or tasty party appetiiers. the plains by wagon train im migrants. In the Willamette Valley and along the coast the lush pasture was ideal for live stock production and in the ev olution of the country, became a great dairy products produc ing area while other sections of the stale were better suited to range cattle and became large producers of beef. By 1860, the population of Oregon was 52,465. Settlements had spread to the head of the Willamette Valley and into the valleys of the Umpqua and (Rogue and up tlie Columbia to The Dalles. With the discovery of gold in Soutliern and Eastern Oregon, there was a rush to these areas and to land that had been passed up previously. The need for additional food for (hosfl new settlements and the discovery of the fact that much of the land previously consid ered worthless was found to be EXCELLENT CATTLE RANGE, excellent cattle range, led many people to become permanent settlers in the eastern section of the state. The beef caltlo business in Eastern Oregon got well under way in H870. As the economy expanded and cattle numbers Increased beyond the local de mand, then some of the cattle were driven across tlio Rocky Mountains to eastern markets. These cattle dsjvos oltcn took weeks and months to reach their destination. Willi the de velopment of the railroads and later, fast, large truck lines, the movement of caltlo is now only a matter of hours and days. Under present conditions a rancher may leave his home in the morning with a load of cattle, get to market, make a sale end be back home for ad ditional work before dinner time. Them is quite a contrast considering the time it took the pioneers to get to market with today when cattle can be load ed on trucks in remote parts of Oregon and be at markets in the midwest in less than 40 hours. Oregon has contributed a great deal to colorful history of the West by its range wars be tween caltlo and sheep men for use of livestock ranges and by such cattle barons of the Old West as Veto French and Hen ry Miller and many others. Much has been written of their cattle enterprises and exploits in tlie early days of tho Oregon country. As tho stale grew, (he popu lation expanded and the cattle business expanded to keep pace with the demand. By bet ter breeding, feeding and man agement methods, the cattle herds of this slate were Im proved to tho extent that we now have a quality of cattle that are in demand in the feed lots all over this nation. Meat produced from Oregon cattle is of a quality second to none and is in demand wherever beef is served. From tlie standpoint of num bers, Oregon ranks 21st in the production of beef caltlo with 1,157,000 head. The sale of cattle and calves in Oregon ac counts for an incomo of nearly J!H1 million in a year to t h e ranchers o( this slate which is tlie largest single agricultural commodity of tlie slate. This incomo from the cattle business generates millions more for tlie stale through tlie related industries, sales yard, feed lots, transportation, slaugh tering plants, processing plants and tlie sale of meat products. These Items, togetlier with the services needed to serve the cattle producers such as ma chinery and equipment, gas and oil. fencing and household items, makes the Industry of real importance to the economy of Oregon and many people are dependent on it for their livelihood. S 1. . -MCr.. PAViklL-K ST a... witty en."'- AT OREGON FOOD STORES 2, 3 & 4 FRIDAY SATURDAY, NOV. 15-16 MJB 1 & 2-lb. TINS GREEN aiAMPS Ask about daily "Business Card" SPOT ADS TO 4-1111 T7 APPLESAUCE nTot'' 7$1 CHERRIES SVof " c!m 4S1 PINEAPPLE K".'1., 4$1 ASPARAGUS SrST 4$1 PORK & BEANS SrfZl 5S1 RIPE OLIVES &TsStm 5S1 YAMS nh.' i 4S1 SPINACH iK'sST". 6S1 SPINACH STS 7$1 TOMATOES n'" IS 489c TOMATOES n 7S1 TOMATO SAUCE r-. T1S1 TOMATO SAUCE iZ 1351 DOG FOOD 1351 OYSTERS :;.u"cr 551 APRICOTS 451 PEACHES K.W. 551 551 851 851 f flDU Del Monte tUnrt No. 303 WK PEAS IT'm GREEN BEANS Xr&i aHI LARGE "AA" Qk fg EGGS 73 l-Ov FARM FRESH 4fB MJB INSTANT COFFEE 10-01. 09 Mnm Kami DEL MONTE 'as CHUNK TUNA 00 OREGON FOOD BLACK TEA 48 COUNT c SNOWDRIFT mA SHORTENING rv - m 3J r tin 4 SOFLIN TOILET TISSUE 4 Roll Pkg. LI SOFLIN FACIAL TISSUE 400 SHEET CRATER LAKE MELLORINE V2 GAL. CRATER LAKE Ice Cream WGoL CRATER LAKE EGG NOG " Aj FISHER'S V BISKIT Q Shosta Way & Avalon ptft 4 LISTEN FOR Ipeqals LOWEST PRICES IN TOWN or. specials to be announc f ed periodically over the store's public address system. Shoppers have one minute to pick If . jgT up these RED HOT ITEMS and bring JV . . them to the check stands. ALL IN W ADDITION TO THIS WEEK'S ADVERTISED BARGAINS! J prB NETTED GEMS TZ CRATER LAKE'S f-, 4 ' XI FARMER'S TATER ' '''(' 4 GRADE A SWIFT'S PREMIUM WHOLE DRAWN CUT UP 35c lb. 2 2) lb. FRYER PARTS AND PIECES LEGS THIGHS BREASTS .. 49M BACK, NECK 15!- WINGS .... 25v GIBLETS Si 39 COUNTRY STYLE ROUND I RUMP Pork Sausage steak roast S1t" S. USDA USDA )C BIGHT lb. GOOD (Qjlb. G0D U)Vi. LIVELY FLAVOR Here are pretzels in new guise in a baked apple crunch. Put In Crunch With Pretzels Everyone likes pretzels. But did you ever use them with ap ples, now so plentiful, in a baked apple crunch? Try it. It's fun. BAKKD APPLE CRUNCH (Serves 6 or more) l'i pounds cooking apples J 1 a cups light brown sugar i teaspoon cinnamon or nutmeg 1 teaspoon grated lemon or orange rind 2 cups coarsely crushed pretzels (about 3 dozen twisted regular or thin pretzels) '.a cup melted unsaltcd . butter or margarine Wash, peel, cote and slice apples to measure six cups. Place in large shallow casse role (l'i to 2 quarts). Blemd 1 cup sugar with cinnamon and grated rind; sprinkle over ap ples. Combine pretzel crumbs with remaining ',i cup sugar and melted butter; blend well. Sprinkle evenly on top of ap ples. Bake in moderate (375 de grees) oven for about 45 min utes or until apples tender. Serve cither hot or well chilled, with or without cream or milk in separate dish. The "salty balls" are a stunt. We used an old recipe and adapted it to pretzels instead of salt-taffy-chocolate candy. Pretty good, we think. SALTY BALLS (About 10 balls) Place 3 dozen twisted thin pretzels between waxed paper or in plastic bag; crush with rolling pin into coarse crumbs, the size of finely chopped nuts. Meanwhile melt Vi lb. semi sweet chocolate and 2 table spoons butter over hot water; add 2 tablespoons honey and blend. Add pretzel crumbs and mix well. Cool slightly. Using two metal teaspoons (dipped in cold water) form mixture into balls; drop piece by piece on waxed paper; cool until firm. POTATOES BANANAS NO. 1 FANCY 81b. Plio Bag TREE TEA 48 Bags 49c COTTAGE . 8-oz. riXA SNO PEAK - 8-oz. A j MEAT PIES 5s 1 VEGETABLES 10c ORANGE JUICE j I WHITE BREAD ' NEW CHEESE BREAD 2 for 59c ROSEQALEE PIES Apple' Peoch' Berry' Mlnce & PumPkn EACH 29c POLY BAGS - FAMILY SIZE PFAS HAJh x-v PEAS & CARROTS VmOiC lV2-lb. CUT CORN lV2-lb. FRENCH FRIES lV2-lb. 3?39c MORTON TV DINNERS ALL VARIETIES 11 -oz. 39 CHEESE SALE FREE SAMPLES. - FRIDAY - 1-5 p.m. SATURDAY - 10-4 p.m. KRAFT MACARONI DINNERS 5 1.00 CRACKER BARREL CHEESE BY KRAFT MILD I MELLOW I . SHARP I EXTRA SHARP 43c 10 0I I 45cio-oz. I 53cio-oz. I 55c km... KRAFT SLICED NATURAL CHEESE SWISS MOZZARELLA F J ff CARAWAY - MELLOW SHARP r1UU MONTEREY 6-oi. pkgs. J ' 6-oi. Pkgs 389C VELVEETA 2 1b. 7QC loaf 7 KRAFT 8-oi. BABY GOUDA KRAFT DELUXE PROCESSED AMERICAN, AUC I PIMIENTO, 6-oi. F pp. 7 I SLICED CHEESE 255f 5-OZ. GLASS ALL VARIETIES KRAFT CHEESE SPREADS 3!89c MJB 42-oi. Rice 59c Jollyrime 2-lb. bag Popcorn 29c Clorox V2 gal. 39c Hip-O-Lite Marshmaliow Creme pt. 25c 331 Flour -10-lb. bag 89c 12-01. Nestle' Morsels Gold Medal IVORY GARDEN FRESH, CRISP CARROTS FANCY, GOLDEN RIPE FLAVORFUL POPULAR LBS. J 9 Fancy No. l's - Golden Sweet Meat SWEET POTATOES fn VAkJC LOADED WITH Wl 1 MITI J VITAMIN A 2i29 Brussels Sprouts Succulent Dish Mb. BAG 2 FOR Fancy, Solid Green Heads Cabbage Garden Fresh Jf Large, Green Bunches Broccoli No Waste Bunch 9 4 00 BARS I ircelelablc "rush 4iait nit 69' AEROWAX ; Qts. 69C : ROYAL CROWN COLA I6-01. Bottles. 6 PAK CARTON 55c Plus Deposit UPPER 10 I6-01. 8ottles 6 PACK 55C Plus Deposit dan1S,apta.es msh mfii2n OLD FASHIONED F II Of f? (Rt CWAM0M ROLLS kW ALMOND DELIGHT 7 (ftm CHOCOLATE CAKE W 8-INCH, 2 LAYER tfl1' MARBLE CAKE f CAKE DOUGHNUTS .39 c BETTY CROCKER f TREASURE No. 2Yi 1BISCU"i Jt peaches 5$1 RIPE PITTED OLIVES LINI'"T MimUM N0 1 3H.00 TREASURE No. 2'. pB!ST0NE . PEARS 4?$1 ANTI-FREEZE Z THREE PIECE SET 4.98 Value BOYS NYLON - INSULATED PILE LINING JACKETS $795 14.95 Value BLUE RIBBON WALKING DOLL 24" TALL 98 O BROWN DRIP COFFEE MUGS 19 c ta WOODBURY GOLDEN RICH SHAMPOO 1.00 VALUE 49c NEW SOFTIGUE BEAUTY BATH OIL For tht Feel of Luxury plui tax 1 25 Unbreakable Toy LIDO JEEP WITH MOVING WHEELS 8-IN. 2Q x 16' CREW SOX 39 WHITE, IRREGULARS SEAMLESS NYLONS MESH OR CLEAR; STITCH C pr. 31" To prepare fresh Brussels sprouts, remove any loose or discolored leaves. Cut off a bit of tho stem, and wash thor oughly in cold) water. (They may be soaked 10 . 15 minutes In told salted water and then rinsed.) There are two schools of thought on how to cook Brus sels sprouts. Some like to cook them in a small amount of salt ed boiling water with a cover on the pan. This probably pre serves more of tlio nutrients and is tho method usually a-cc-ommended on the packages of the frozen Brussels sprouts. Others prefer to cook in an un covered pan with just enough water to cover the vegetable. This method offers greater re- Fruit Salad In Meat Sauce Give ham or pork a new look by serving it with "Mustard Fruit Sauce." It takes no lime to stir up this colorful sauce of canned fruit cocktail and its syrup giv en a mustard zing. And tlie combination of fruits and meat is a real flavor winner. MUSTARD FRUIT SAUCE 1 can (1 lb. 1 oz.) fruit cocktail 1 tablespoon cornstarch 1 tablespoon brown sugar teaspoon dry mustard 2 tablespoons vinegar Drain fruit cocktail syrup Into measuring cup. Add water, if necessary, to make 1 cup liquid. In saucepan, blend cornstarch, brown sugar, mustard and vine gar. Stir in fruit syrup. Cook and stir until clear and thickened. Add fruit cocktail and heat gently. Servo with ham or pork. Makes about 2 cups. .Most hot water is used in the liomc from 6:30 to 11 a.m., home economists report. If You're Nor Shopping Here You're Spending Too Much! We Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avolon and Shosta Way EV- v tention of tlie green color, a somewhat milder flavor and tho elimination of the aroma of cooking cabbage. Whichever method is used, do not overcook. Cook fresh sprouts 8-10 minutes and frozen ones 4-6 minutes or until they reach the just-lender stage. Serve immediately. Brussels sprouts are not good "waiters" color and flavor both suffer when vegetable is allowed to stand. Because of their bright col or, attractive shape and dis tinguished flavor, sprouts are often served plain, seasoned only with salt, pepper, and but ter. They are delicious served this way, but tfiey also lend themselves to additional sea sonings or mouth-watering mer gers with other vegetables. A trick learned from a Swed ish friend is to sprinkle a lit tle fresh nutmeg over the but tered sprouts. Grated cheese, minced parsley, sour cream topping, crumbled bacon, and slivered almonds are other in gredients that can be used to vary the preparation of this de lightful vegetable. Sprouts com bine well with small onions, peas, green beans, celery or sauted mushrooms. Give coined beef and cabbage a new look with "little cab bages" added tlie last 6-8 min utes of cooking. Their interest ing 6hape, bright green color, and extra flavor add spark to this old favorite. Ripe Olives In Muffins Glamorize a soup-and-salad meal with casy-to-fix "Dilled Olive-Bacon Muffins" a deli cious hot bread featuring lus cious chopped ripe olives. Fry 8 slices bacon until crisp. Drain well, reserving 2 table spoons drippings; crumble ba con. Chop 1 cup ripe olives. Com bine 2 cups biscuit mix and V teaspoon dill weed. Stir in 2 beaten eggs. cup milk and bacon drippings: add bacon and olives and mix lightly. Turn into greased muffin pans. Bake in 400-degree (hot) oven 18 to 20 minutes. Serve hot. This makes 1 dozen muffins. Prices Effective Through Sunday Night While Quantities Last IUKt nuuK: 1UNUA1) nuuOAYS 10 a.m. lo 7 p.m. WEEKDAYS 9 a.m. to 8 p.m. Ascolano ripe olives; c Aseolino virltty olivts in fj- j5 and rich, nut-liki Hivor, They V hive mors olive mt in relation f ta pn man any omer cannin . ripe olive variety: Remember Oberti It's the BIQ olivel ' Writs for FRLE colorlu!,' Illus trated olive recipe booklet.