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