Herald and news. (Klamath Falls, Or.) 1942-current, December 22, 1963, Image 18

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Herald and news., December 22, 1963, Page 18, Image 18

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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 22, 1963)

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Newspaper Page Textfain., Dec. ZT, 1961 Page 4JeralJ & News Klamiuj Falls Meaty Fillers HOMEMADE GIFTS Homemade gifts are among those which are most appr cailed. One of the nicest gifts we can give our friends and neighbors is a Christmas box of baked goods. Individual mince pies, a jar of cookies or a cake baked in a gift pan are a nice way to say "hello" or "Merry Christmas" to those close to us. Lard is an ideal shortening for baking, from the standpoint of economy as well as flavor. ROAST BEEF FOR NEW YEAR'S Rib roast of beef is a truly elegant meal to serve for the New Year. Whether your plans call for a buffet on New Year's Kve or a full-course meal on Jan. u, you can serve roast beef with pride. Not only does a rib roast look elegant, it also has the wonderful, full fla vor of Wf, and it is easy to prepare. IIAM BUY In choosing smoked pork cuts, don't forget the shank half of ham, one of the most economical of ham buys. The shank half of ham can be used by baking the whole piece or having a generous shank end cut off for a boiled dinner or soup, and then baking the re maining piece. NEW YEAR'S CUSTOM Once folks believed that eat ing sausage on New Year's Day would guarantee good health for the coming year. It is the fla vor and versatility that make sausage part of current New Year's menus, but the proteins and B vitamins of sausage can help you to feel your best, too. DEFINITION Mortadella Is an Italian-type bolpgna made of finely chopped, cured pork and beef with added cubes of pork fat. It Is delicate ly spiced with garlic, smoked at high temperatures and air dried. The pieces weigh from four to eight pounds. Serve mortadella in sandwiches and on cold plates. To serve hot, brush barbecue sauce over a one to two-pound cut of morta della and bake. OLD WIVES' TALE , Do you know people who won't eat pork? While there are sound reasons for dietary restrictions for people who are ill, fancy rather than fact seems to influence some people into giving up this nutritious meat. The Council on Foods and Nu trition of the American Medical Association lists pork as one of a group of basic foods recom mended for daily consumption, even for persons on a weight reduction diet. The council rec ommends a well-balanced diet chosen from the four basic food groups: The milk group; the meat group; the vegetable-fruit group; and the bread . cereal group. In tiie meat group, t h e American Medical Association lists: Beef, veal, lamb, purk, poultry, eggs and fish. COLD CUTS FOR BUFFET If you've envied the hostess who entertains with ease and poise, here's a hint to help you plan a party with a minimum of work. Serve a handsome plat ter of cold cuts. It's fun for the guests to choose their favorite meats, and it's an easy golu tion for you. When selecting an assortment of ready-to-serve meals, keep theso four points In mind. Chooso meats which: 1. Contrast in color, such as head cheese and bologna. 2. Contrast In flavor, as Jel lied tongue and salami. 3. Contrast in size and shape as jollied corned beef and sum mer sausage. 4. Contrast in texture, as liv er sausage and spiced ham. Arrango the meat prettily on your handsomest tray or plat tor and then relax. The main part of your dinner Is ready. The Finest Holiday Meats Sold Anywhere! SERVE THE FINEST WITH MORE MOIST WHITE MEAT Swift's Empire or Nulaid Esquire BROAD BREASTED I I 11)1 iL3 U W UVJ FANCY YOUNG TOMS 16 to 22 lb. Average USDA GOOD CHUCK STEAK PALACE THIN-SLICED SLICED BACON 2 198 c ARMOUR STAR - Fully Cooked. SHANK HALF Butt Half or Whole 47c lb. 3 mm? m ir jr tin 1 UM!l mm Mr Z WH tf FOOD BARGAINS FOR YOUR WE WILL BE CLOSED Christmas Eve at 6:00 P.M. ALL DAY CHRISTMAS DAY (MR i iiiiii ii r lis? II II IUMI V GREEN STAMPS Avvy m)IKJE3IEIIl RICH, THICK CHRISTMASY EGG NOG 59' TOM & JERRY BATTER PINT NEHI l J 0 PARTY PAC IC S $ MIX W U DEL MONTE GIVE A : FOOD GIFT CERTIFICATE FROM OREGON FOOD raaaaaiaaal,S Ocean Spray '300' CRANBERRY 3-oi. Pkgs. JELLO IC COPPER MOLDS 98' to 1" MI AST USDA GOOD - ALL BLADE & 7-BONE CUTS ROUND BONE CUTS 49l (o lb. ji U lyJIM U rO) ESQUIRE TOMS 16-22 Lb. Average 3s ARMOUR STAR Fully Cooked, Half or Whole - CENTER CUTS 79? Raisinable Shorts Raisin Jlrrinpio Kisses: A perfect rarty cookiel To make is kisses beat 2 egg whites un til frothy. Add cup sugar, beating unlll stiff. Fold In 1 cup chopped raisins, 2 tablespoon! chopped candied cherries and h toaspoon almond extract. Drop by tablespoons onto foil covered baking sheet. Bake 30 to 33 minutes in 150 degree F. oven. Piquant Raisin Sauce: Serve this flavorful sauce hot over ham. Mix together M cup dark seedless raisins, i cup currant jelly, H cup pineapple Juice, J tablespoon cornstarch and i teaspoon dry mustard. Cook over low heat, stirring, until sauce clears. Jt's enough for six servings. Raisin Hush Puppies: Pork It a perfect accompaniment for these crispy meallime fritters. Mix together I cup cornmeal, i cup flour, 1 teaspoon baking powder, i teaspoon salt and ') cup dark seedless raisins. Siir in 1 beaten egg combined with W cup milk, stirring just lo moisten flour. Drop by tea spoonfuls Into fat heated to 375 degrees; brown lightly, turning once. Makes about 30 Puppies. A M 73: PURE GROUND BEEF GROUND FRESH DAILY 33 lb. DADI CAIICAIC Country Style Seasoned Just- Right 33- USDA GOOD RIB ROAST ALL EXCESS BONE & FAT REMOVED 69 LEAN & MEATY 2 RnKICI CCC DCCC CTCUI Lean Cubes of WWIllililiU J UlaUl J I k WW Tender Beef 69- SWIFT'S PREMIUM FULLY COOKED SMOKED PICNICS FINEST GRADE A FRESH HEN TURKEYS 49s mi iw Mh OR APPLESAUCE Payette Valley No. 303 Fancy, Red-Ripe Salad Variety TOMATOES Look What Will Buy Fancy Red Delicious A fc Apples Ulb Fancy Golden Delicious A q Apples Ulb Sunkist Juice A g Oranges lUlb ,Lb- B"9 4 Ac Carrots U Red Velvet 4 tC Yams . Ulb Med. Yellow Onions : 10 MIX 'EM OR MATCH 'EM c lb TRAY PACK ..aJ1 I ray Smoothie CELERY Pkg HEARTS UNPITTED DATES ii2 TOMATOES nSH,?'.. : 7$1 SPINACH $Zm : : 7S1 GREEN BEANS HV'in'l 8$1 PEAS 'ffS. 8S1 spinach gar tsi PEACHES VL'SS:. 5S1 GREEN BEANS Ullff' : 5S1 PINEAPPLE iK1?".5"; 4$1 ASPARAGUS 17 S!S'.M!..a'""..... 4$1 YAMS tr ,., ; 4S1 FRUIT COCKTAIL Z m" 4S1 APRICOTS n"' Its 4$1 TOMATOES n." IK 489c TOMATO SAUCE 8'.'.""" 1 1 SI NALLEY'S 4 Reg. 69c Bag MONTE BELLO GEM (a NO. 1 TALL TIN POWDERED OR BROWN SUGAR LB. CARTON 9 W HARD 4 1 CRATER LAKE Lb. Hi CRATER FREEZE CHRISTMAS HARD CANDY OK A 2 LARGE A A FARM FRESH EGGS DOZ. 4 (o c MAXWELL HOUSE OREGON FOOD 22V2-OZ. Loaf GEISHA 4'2 Oz. SHRIMP TINY I $' POLKA DOT BOX MINIATURE V MILK CHOCOLATES DERAN'S BOXED ASSORTED Chocolates 3 & '2.49 COTTAGE OREGON FOOD FRUIT CAKES THE MOST DELICIOUS YOU'VE EVER TASTED 1 & 2-lb. Sizes For Your Christmas Breakfast! CALIFORNIA BUTTER HORNS IIW PIES coc LJ SJ I Dcco 8-in. JS U FOR- BUTTER CRUST A(rr BREADS BUTTERMILK PRUNE CAKE 8-INCH Cti lO 2-LAYER 1 1 7 TALL TINS CANNED MILK niyvrisi Foncy No. I'i Snoboy MIXED NUTS NO PEANUTS Croutettes Her VAonrl S uff st Crmilftna Makes Perfect Old-fpshior--, Stuffing Quick and E-:--- 31 PKGS. 00 CHEESE BORDEN'S AMERICAN SWISS, PIMENTO, CHATEAU 6 OZ. PKGS. 4:$1 ANGEL HAIR 19c CHILDREN'S PLAY TV RADIO 8 2 50 TOOLSET '3" RED WAGON 6" BARBIE & KEN'S HOT ROD V ROAD RACE SET MO" I WALKING I I DOLL f 1 Beautifully Dressed E $62iJ GIFTS FOR THE WHOLE FAMILY CHILD'S MO Phonograph l Lullaby Baby CRYING DOLL TINY CHATTY BABY PEBBLES DOLL NANCY NURSE 25 $5.25 S AND BED 75c $8" Ml25 TICKLES The Doll Thor Loughs ll' 3 & Cries U U-HAUL SET TEENSIE DOLL S-J75 $325 TINY KISSY DOLL $g99 ELECTRIC RIFLE RANGE Si C98 B m9 SNUGGLE SOFTEE DOLL NOW ONLY SYLYANIA FLASH BULBS ooGcL n VAl M-2' $1.19 PRESS 25 $1.39 ,B PRESS 25B 1.69 M"2B 51-39 CHATTY STROLLER Chatty 9-Way BUGGY SET 12 99 LIONEL TRAIN SET $1100 21 FOOT Extension Cords i 10 ETCH-A-SKETCH $255 Foicinating For Everyont DIAPER BAG SET 1.65 II MINCE & PUMPKIN PIES ROSEDALE FRUIT PIES MORTON CREAM PIES 20 Oi. 14 Oi. YOUR CHOICE If You're Not Shopping Here You're Spending Too Much! W Rese rvo Tho Right To Limit 4430 South 6th 1315 Oregon Ave. Arolon and Shasta Way '(fr.ld & Nrvi KUmalh Tt Sun.. Dw. tl, 1963 Page 5-C Pork Patter No matter how fresh pork is prepared, it is important to remember that it always should be cooked until well-done. This way you can be sure the meat is entirely free of danger from trichinosis. A meat thermome ter in pork roasts takes away any guesswork in determining when pork is done. Roast pork at a constant low temperature of 325 degrees F. until the in ternaj temperature shown on the meat thermometer is 183 de grees F. The low temperature means more food value, better flavor, more servings per pound, and a cleaner oven. Many like to braise pork ohops to assure moist, well-done meat. After meat has been browned, add seasonings and a small amount of water as lit tle as U cup is usually enough. Cover pan tightly and immer over low heat until meat is ten der. Remove lid during last few minutes of cooking. Pork sausage patties should be browned lightly in a heavy skillet. Reduce heat and cook slowly until well-browned, about 15 minutes. Start pork links in a cold kktllet with 3 or 3 tablespoons water. Cover pan and simmer over low heat for five minutes. Remove cover, drain and con tinue cooking over low heat un til well-browtied and thoroughly cooked. Do not puncture skin. I SWEET AND SOUR PORK Hi lbs. lean pork shoulder steak, cut in strips 3 inches long, H inch wide 2 tablespoons fat i cup water Vi cup brown sugar 3 tablespoons cornstarch M teaspoon salt to 1-3 cup vinegar lVt cups pineapple juice 3 tablespoons soy sauce ?i cup green pepper, cut In strips Vt cup thinly sliced onion, cut in. strips 1 No. 3 can pineapple chunks (drained) Brown pork slightly In hot fat. Add water, cover, and cook slowly until tender, about 30 minutes. Combine the brown sugar, cornsarch, salt, vinegar, pineapple juice and soy isauce; mix. Cook until slightly thick, I stirring constantly. Pour over hot, cooked pork; let stand at least 10 minutes. Add green pepper, onion and pineapple chunks, and cook only 3 or 3 minutes. Serve with hot, fluffy rice or noodles. Pricet Effective Through Sunday, Dee. 29, While . Quantities Last STORE HOURS: SUNDAYS & HOLIDAYS 10 a m, to 7 p.m. WIIKDAYS 9 o.m. to I .m. juice tex-gjR U SEA BREEZE FISH STIX 4$1 i COOKING TIPS ADD ZEST Ripe olives and cheese add zest lo this vegetable dish, a' good go-alone with broiled beef patties or meat loaf. Saute thinly sliced onion and green pepper rings In butter until tender-crisp. Add ripe olive wedges and a generous portion of shredded Cheddar cheese. Cover and melt cheese over low heat. SWEET GD7T What could be easier and tastier for gift-giving than old fashioned stuffed dates? Blend 2 cups sifted powdered sus;ar, 2 tablespoons butter and about 2 tablespoons orange juice or Sherry wine. Stuff into pitted fresh California dates. Deco rate with candied ginger strips, cherries, orange peel or nuts. Fill apothecary jars, brandy snifters or pretty baskets with the dale delicacies and wrap In bright Christmas trimmings for a thoughtful, welcome gift. COLORFUL TOUCH Ring your holiday bird with a gay garnish of golden peach cups and spiced crab apples. Brush drained, canned cling peach halves with a little of their syrup; lightly dust with ground cinnamon and cloves. Broil until heated through. Pop a spiced crab apple into each peach half and arrange around turkey, duck or goose. QUICK SALAD On busy days, fix an easy, nourishing salad of cotlace cheese, grapefruit sections and California avocado wedges for lunch. Contrast the mellow svo. cado flavor with seasoned rye wafers. HOLIDAY FOOD Here's a holiday h o r s d'oeuvre to make ahead of time and chill. Blend 1 pack age 18 oi.) cream cheese, i cup chopped ripe olives, may onnaise to moisten and salt to taste. Remove rind from 6 slices large salami. Put 3 salami slices together with cheese-olive filling club-sandwich fashion; repeat with re maining salami slices and fill ing. Chill thoroughly. At serv. ing-lime, cut Into cubes with sharp knife and serve, on picks. SAUCY BEA.N CASSEROLE One hot and hearty vegetable dish can be the mainstay of a light meal. Drain a can of blue lake green beans and mix the bean liquid with a can of con densed cream of mushroom soup. Layer the sauce in a casserole with the beans end chunks of parboiled eggplant, ending with sauce. Sprinkle with grated Parmesan cheese. Bake in 350-degree (moderate) oven until eggplant Is tender.