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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 5, 1963)
PACK SB Thursday, December S, 1963 HERALD AND NEWS, Klamath Falli, Oregon M !R or Thunday, December S, 1963 PAGE SB HERALD AND NEWS, Klamath Falls, Oregon MORRELL'S FRONTIER THIN SLICED n -4 I' ' , ' K.I f . r'TrilsC'SSr' p: ' I SPIC AND SPAN - A new chrome oven liner catches spills, fallovers, and can ba wiped shining clean in min utes. This deluxe range features an automatic roast mind er, rotisserie designed with a skewer and frame sup ported by a broiler pan for easy carving. "X' HEARTY MEAL Nippy nights are a good time to serve the family stuffed flank steak served with pepper cab bage and cauliflower buds. Stuffed Flank Steak While tlio recipe prescribes lop-of-range cooking, this Is a good dinner for 4he electric skillet, too. As a pleasant con trast to the Stuffed Flank Steak, made flavorful with generous amounts of canned tomato sauce, try pepper cabbage. For six servings, grate three cups cabbage, to cup green pepper and hi cup sweet red pepper. Add two tablespoons granulat ed sugar, ,i teaspoon salt and Vi teaspoon ground black pep per. Toss well. Add M cup ci der vinegar and toss again. Fresh or frozen melon balls, with a dash of lemon juice, will freshen Iho palate and in crease enjoyment of Uie hearty main course. And for dessert, how about coffee or butter pecan ice cream? STUFFED FLANK STEAK (Servings . 6) l'i lb. flank steak 2 cups dry bread crumbs or croutons 2 (ft-otincc) cans tomato sauce U cup minced onion 1 tablespoon chopped par sley i teaspoon salt ' teapoon pepper 'i teaspoon curry powder (optional) 2 tablespoons pure vegeta ble oil 'a cup water 'i teaspoon salt 1 cup sliced celery 2 carrots, sliced Score one side of flank steak. Combine bread crumbs, 'i can tomato sauce, onion, parsley, salt, pepper and curry powder. Arrange stuffing on unscorod side of steak. Roll up and fast en with skewers. Brown in hot vegetable oil In Dutch oven. Add rcmaming to mato sauce, water, salt, celerv, and carrots. Cover and simmer l'i hours or until meat is len der. Add water if necessary and turn meat in sauce once or twice. Furniture Refinishing By TEGGIE SKTXEIt County Extension Agent The charm of antiques plus Increased leisure timo has cre ated interest among "do-it-yourselfers" in furniture restoration. They find modern materials unci methods enable even an ama teur to produce beautiful furni ture. Wood refinishing involves three steps plus time and pa tience. First the old finish is re moved. Second comes prepara tion of the wood, and last is ap plication of the new finish. Cer tain techniques and materials aro helpful during each step. These techniques will be taught In project leaders from Home Extension Units ami other groups during January. Kach leader will refinish one item during the workshop. A two-hour preliminary meet ing for wood refinishing leaders will be held Dee. 10. Any groups wanting to participate in the workshop should contact the county extension ofliie at TU 4-8151 for further inhumation. Representatives from any group are invited to participate in the workshop and carry the infor mation back to their members. White w indow sliadcs now are accented wilh interesting bor ders and contrasting trimming, the Wuidow Shade Manufactur ers Association reports. MIRROR -1 iL ENTIRE STOCK (EDUCED! jc Free Delivery Klamath Area! KIMBALL GLASS O 521 Walnut APPLESAUCE t 7$1 CHERRIES NRoTP3on3dian Gem 4S1 KADOTA FIGS 5S1 MANDARIN ORANGES ZTte. 4$1 PEACHES dnoT. : 5S1 PEACHES K. ST. 4S1 PEARS DNoM303,e 389c PINEAPPLE K".s,d 4S1 CRANBERRY SAUCE r JSI KIDNEY BEANS 00 8S1 GREEN BEANS NRo0.!3ov3a,,ey 8$1 PEAS cno,o303 8$1 DOG FOOD Tonpod,09 1551 YAMS No.m303 6S1 SPINACH NDod3on,e 6$1 TOMATOES DNr 489c STEWED TOMATOES 'SLIT 489c TOMATOES SrJS 489c TOMATOES No.,u3eoS3ky 7$1 TOMATO SAUCE .2!. 11$1 CORN tee3S3Vol,c.y...(cream or whole) 8$1 SPINACH 5o.e303y 7$1 OLIYESSr,SiI.Mont8.BeM.0 4S1 SANTA will be at Oregon Food Toyland Friday & Saturday 6 p.m. to 8 p.m. KRAFT VELVEETA i GREEN 1 R STAIMPSj J AT YOUR OREGON FOOD STORE pUf5 LB. LOAF u yj f- FREE CHRISTMAS CORSAGES To The First 1500 Women Visiting Toyland Fri. & Sat. GROUND ROUND STEAK CINCH - LB. BOX DEL MONTE "303" CREAM STYLE OR WHOLE KERNEL YSyCRATER LAKE Wl M CREAM TO StocR-un COTTAGE I 2 HA PEANUT BUTTER v " MAXWELL HOUSE K VrSss n r rpr r SPRECKELS POWDERED OR BROWN ALL PURPOSE ENERGY DETEKGEMT t'r S (O c DINNER DATE, 20 oz. FROZEN PIES MINCE & PUMPKIN W n KITCHEN CHARM NAPKIN fulLlll MORTON 14-oz. r C 1 CREAM PIES 3-1 ROSEDALE - 20-oz. MORTON SOZ. fP F C1 Fruit Pies 29 POT PIESg)rH MORTON 11-oz. MCP 6-oz. fa freeze fl 07 CHOCOLATE & GERMAN AH AlkirP FREEZE 8-OZ. CHOCOLATE (JKAINV7C CICU CTIY CAKES JUICE njnillA 39;, 5i$l Pkg. CINDERELLA 15-oz.Pkg. mfn AISINS 3:SJl TOP PERFORMER Rom mm PYO-MY CAKE MIX, FROSTING MIX, MISC. MIXES 4:49' MAZOU oil 39' Pint Pint VkDf FOR CHRISTMAS GIFTING Lazy Susan $2 DeForest of Calif. Cookie $98 Jar NESTLE'S JUMBO 2.50 Value HAIR SPRAY PLUS C TAX 33 Old Spice (For Men Stick Deodorant Spray Deodorant Roll-On Deodorant Men's Shampoo Pro-Electric Shave Your Choice TRE-JUR For CojCojc (o)(g) LIQUID BUBBLE BATH POWDER BUBBLE BATH SPECIAL OCCASION DUSTING POWDER BE-MY-GUEST SOAP OLD SPICE COLOGNE AFTER SHAVE Your Choice $1 25 APOTHECARY JAR 4-OZ. COLOGNE c b Af tv turf fl au tub uiiurt c, rivvji 1 mi j 1 at 1 nt ninw TRE-JUR SET BATH POWDER SOAP COLOGNE 88c 88c 88c 88c 88c 1 ? FOR CHILDREN My Favorite Girl if jf BUBBLE BATH & SOAP So DEPUTY SHERIFF SOAP 88c FOR WOMEN BODY SACHET STICK DEODORANT LIQUID BUBBLE BATH GIFT BOX TOWEL SETS $98 $93 SHREDDED BABY FOAM BLANKETS 59 &98c 298 ml .x WUVJ LEAN & SUGAR CURED I B S PURE 9 GROUND FRESH DAILY SIRLOIN STEAK RIB STEAK CHUCK STEAK T-BONE STEAK PORK S mm AUSAG FRESH E COUNTRY STYLE JQc Seasoned MWIL Just Right dr M ID. j . . jrtMiMMi in ii i i ir .. . .' i 1 1 FRUITED PORK CHOPS Oranges and applet give a new flavor to pork chops, now plentiful in the markets. Pork Chops With Fruit A good month ahead for beef and pork caters. Beef produc tion is up considerably over last year. Higher grades from fed cattle are in the market now and prices are expected to be lower. Let's hoe so! There will bo lots of pork chops and roast loin around, too, and millions of bushels of apples to make sauce to serve with them. The market experts promise more pork this year Hum last. So enjoy this differ ent recipe: FRUITED FORK CHOPS 4 pork chops' (about 1 lb. 1 4 slices apple 4 slices orange Dash ground cinnamon GIFT PAPER & FOILWRAP 3 Roll Box O $100 L B" I LADIES VALUES TO 2.98 AA. COTTON KNIT SHIRTS N0W VQc FROM TOYLAND Confetti MELODY I MATTEL'S BALLS TOPS CSy AOc $159 TINY CHATTY O V I BABY V ARIZONA - Sweef, Juicy, White GRAPEFRUIT FANCY, GREEN, SOLID CABBA ECONOMICAL FAVORITE OREGON FOOD FRUIT CAKES THE MOST DELICIOUS YOU'VE EVER TASTED 1-2 & 3-lb. SIZES FLAIN - LARGE AGEL FOOD ASSORTED DINNER ROLLS 39 doz. CINNAMON RAISIN BREAD LB. LOAF CHOCOLATE-ALMOND DELIGHT CAKE 8-ln. One Layer 6 Sweet, Juicy Navels ORANGES 5 LBS. J run cartons v Xj:.':-'' 2-Layer Carton Wis CZS lb. X V i C?- U IS 3.39 1.29 ARIZONA'S FANCY LARGE FANCY, LARGE FANCY, GARDEN FRESH THIN-SKINNED TANGERINES AVOCADOS CARROTS Vuicy 25b 2 "25 Bunchcs2JC If You're Nor Shopping Here You're Spending Too Much! We Reserve The Riq.hr To Limit 4480 South 6th 1315 Oregon Ave. Avalon and Shasta Way . PRICES ABOVE EFFECTIVE THROUGH SATURDAY NIGHT WHILE QUANTITIES LAST STORE HOURS: SUNDAYS & HOLIDAYS 10 a.m. lo 7 p.m. WEEKDAYS 9 a.m. lo 8 p.m. I Dash ground cloves 1 can (10'i ounces) con densed beef broth 1 tablespoon brown sugar 2 tablespoons orange juice 1 tablespoon cornstarch In skillet, brown chops on both sides; pour off drippings. Place an apple and orange slice on each chop; sprinkle with cin namon and cloves. Add soup and sugar. Cover; cook over low heat 35 minutes. Mix orange juice and cornstarch until smooth; gradually blend Into soup. Cook, stirring constantly, until slightly thickened. Contin ue until sauce is desired con sistency: baste chops now and then. Makes four servings. Beef For Christmas By MRS. TED HYDE Here Is a great idea for solv ing your holiday gift giving problems. It's new; it's practi cal; it's unique. Once again in Klamath Coun ty the Cow Belles are sponsor ing Beef Gift Certificates for Christmas. This year a new cer tificate is available, emphasiz ing Oregon Beef, mnde avail able by the Oregon Beef Coun cil. The attractive three - color check-certificate, redeemable at any food store, is enclosed in a gift folder with a silver platter on the cover and recipes for Beef Stroganoff and Beef Terl yaki inside and on the back cov er. They are available in $5, $10 and $15 denominations. This week the Klamath Coun ty Cow Belles are mailing order kits to local businessmen, show ing a sample folder and certifi cate and enclosing an order blank. These certificates make an attractive and different gift for employes and business friends, well within Internal Revenue giving limits! These have the added attraction of stressing an Oregon product and being unique. Individuals wishing to buy certificates may send orders to Klamath County Cow Belle Mrs. Dale Goode, Route 3, Box 55, Klamath Falls, designating the number and denomination want ed, and enclosing a check or money order for the amount. There is no service charge . , . just the amount for gift certifi cates desired. Also available again for Klam ath donors are retailer meat certificates. These aro good for any designated amount and are itisucd and redeemable at the market of purchase. Keith Ruco nich of Market Basket No. 1 and Henry's Market at Carter's I'ine foods, have indicated they will handle them again this year. These were used by sev eral firms last year. Kor a new and distinctly dif ferent gift for that hard-to-please person-who-has-everything, try an Oregon Beef Gift Certificate tins Christmas. The prettiest holiday cookies if KBr w r dress up in Sprinx SPRINX 'I CRESCENT Beef In Good Supply Now By FRANCES C. HALL County Extension Agent Now's a good time to restock the freezer with beef. Beef sup plies are plentiful, and prices to consumers are more favor able than they probably will be for some time. Thrifty shoppers are advised to compare prices on retail spe cials vs. quantity (side or quar ter) purchases to be sure they get best value for dollars spent. If considering a side of beef, remember that carcass weight and trimmed weight are not the came. 'Actual cost per pound must be figured on trimmed weight plus processing costs. Price advertised for a side of beef may be misleading if shop-' pcrs don't know how much waste fat and bone will be lost in the trimming process. A 1000 lb. steer yields about a 600 lb. carcass. Of this about 465 lbs. can be obtained as retail cuts. About a fourth of these are hamburger, stow meat and mis cellaneous cuts; another fourth steaks and a third roasts. Other suggestions to help make a good beef buy: 1. Shop according to season of good supply and lowest prices. These vary for various beef cuts. Steaks, because of season al demand, aro often higher priced in tlie summer and low er during the winter. Demand also influences prices for roasts and other cuts that require long er cooking they're usually low er priced during warm weather months. Hamburger is competi tively priced year round. 2. If buying by the carcass, suggest to the meat man any preferences you have roast sizes, thickness of steaks, etc. 3. Know grade of beef you're buying. Grade denotes eating quality of tlie meat. 4. Always figure cost per pound alter waste is removed. 5. Compare cost of whole, half or quarter carcass with cost of selected wholesale cuts or retail specials. Include all costs cut ting, wrapping, freezing, deliv ery and financing. 6. For best quality be sure meat for the freezer is wrapped in moisture-vapor-proof paper, sharp frozen and stored at zero degrees or below. one flavors O O
