Green Pea
Francais
1 can '2 ounces) mush
room stems and pieces
1 tablespoon butter or
margarine
2 cans (ll'i ounces each)
condensed green pea
soup
2 soup cans water and
mushroom liquid
1 cup grated carrot
Drain mushrooms, saving
liquid. Saute in butter. Add
soup, water, and mushroom
liquid; stir until smooth. Add
carrot. Heat; simmer 10 min
utes or until carrot is tender
and flavors blended. Four to
six servings.
Glazed Carrots
2 tablespoons rliopicd on
ion 1 tablespoon chopped par
sley 2 tablespoons butter or
margarine
8 medium carrots, cut In
one- to l'i-ineh slices
1 can (lo'.i ounces) con
densed consomme
Cook onion and parsley in but
ter about five minutes. Add re
maining ingredients. Covers
cook over medium heat 25 min
utes. Uncover; continue cooking
20 minutes or until carrots are
tender and sauce thickens and
glazes carrots. (Watch careful
ly during last few minutes to
prevent sticking.) Four servings.
Don't Miss
Autumn's
Fine Knits
NEW YORK NEA Knits
have come a long way over the
years. At one time a few hours
of sitting In a knit dress would
mold a built-in bustle. The skirt
would look ready to sit by it
self if a chair were pushed un
der it.
Today, shape retention and
.subtle clinging fit mako knits
ideal traveling costumes that look
beautifully fresh and trim no
matter how long a time you
spend en route.
New, handsome designs and
lovely colors also make knitwear
the answer to a busy woman's
fashion problem.
For a crowded schedule 6hc
needs clothes that aren't "clock
watchers." Often she doesn't
have lime to change before each
important event in a busy day
The same dress must take her
to the office and through din
ner, yet be appropriate for both
simplo knit sheaths and thought
fully chosen jewelry will carry
her from morning through evening
in "uncrumplcd" good taste.
The styles available in fine knit
wear are as varied as those in
woven fabrics. You'll find easy
gored skirts, slender ribbed or
flat knit sleeveless "go-anywhere"
sheaths, the Empire silhouette
done In after-dark glitter, hand
loomed one color on another,
boldly splashed plaids and strik
ing color combinations in dress
es, suits, two and three-piece en
sembles. And they all have a way
of remaining as fresh as the day
you bought them.
If you want a dress that will
keep its shape (and yours) beau
tifully, fine knitwear is your answer.
PAGE SB
HERALD AND NEWS, Klamath Falls, Oregon
Thursday, Decemhrr 26, 1963
CORN STUFFED PEPPERS
Here's the main attraction on
your vegetablo luncheon plate.
Cut the lops off six small green
peppers, remove seeds, and
cook in simmering waler about
five minutes. Drain and fill the
peppers with this tasty mixture:
Cook two slices of bacon until
crisp and remove from pan.
Cook a chopped onion and the
diced pepper tops in the bacon
fiit until tender, Mix bacon, on
ion land diced )cpper Willi a
can of cream style corn, and
two clwpped pimientos. Fill
the peppers, put in a baking
dish w illi a small amount of wa
ter. Cover and bake in a mod
erate oven until healed through.
A Practical Rucksack Carryall
'inches, as at I and (J), and
jfull width at center (K). Stitch
!on two sides and across one end.
Turn right side out. Turn in raw
Quick Tips
By MARY BROOKS PICKEN
Newspaper Enterprise Assn.
Make one of these handy, time-
saving carryalls and every friend
who sees this attractive and prac
tical rucksack will want one.
My dictionary says about a
rucksack: "A loose flat bag sup
ported on the back by straps
over the shoulders.
Buy 1H yards of 36-inch cot
ton, sailcloth, denim, rril or plain
colored bed ticking.
For the rucksack, tear or cut
crosswise of the fabric a perfect
one-yard square, measured from
width.
Tear a 13-inch piece from one
end of leftover strip for base
pocket. Tear off a 19 by 12'i-
inch strip for overarm handle !
The remaining 4-inch strip mayboltom pocket when carryall Is ends of open end; pin. Place
ne usea lor tmau insiae pocneis.usea as in .bi. h a soil eciitwo ends across unsiashed
as at (L), and stitch
handle three or four
Make h recipe for 10-Minute
t rjt-sn uranoerry aauce; com
bine with contents of large
can fruit cocktail. Chill; par
ser o s s "any drain and serve in sher
times to bet glasses.
if desired. is desired, as in (C, the card'
Make sure your stitching thread board can be removed.
. .....J ,..!. I CW....4 CU.k. L(',.ir nw.ktafl
19 a (jwu maun, i olcu diasn. luvnuia . .
Make a U-inch turn and then a square for three 2' - inch slashes r010 seturely-i-inch
turn for a center-stitched (see D. E, Fi. Note direction each! N'ow "r magic! See the at
hem all around the large square slash takes in each corner. Cut tractive form it takes! Lay ruck
of fabric which forms rucksack. Ilhree 3'j-inch strips of twill tape. a c k right side down. Bring
Stitch. Il-ay one of these on right sidejcorner '" handle toward center,
Fro base pocket, make a U-'of slash, as at IG). marking ends!"! P"" handle through slot (D,
inch hem turn on three raw edges of slash with pins. Stitch as shown',nen slot 'F. 'hen (El. Now that
of small square. Center this small, and cut between stitching. Turn Tuu kn,)W how it works, open
square on the wrong side of bigtape to wrong side and stitch - "i obhu, " iuii,
snuare at ri.'lit anules to cor-around the slot twice, as in (H). 'hen close it and you will be
ncrs. Stitch on three turned edgcs.'for firmness and neatness, and to delighted with this practical car-i
as broken lines indicate at (A).ihold raw edges. r.va11- I
With razor blade cut from firm Make handle by folding strip Makes a nice gift for boy or desired
cardboard or corrugated board'of fabric crosswise, right side in, girl for overnight things hiking
a square 'jinch smaller t h a n 19-inch edges together. Pin. Taper trips, etc. Good for carrying babyi Tenderize bottom round, or
finished pocket. This slips into ends so that they measure 4- things, toys, knitting or sewing.! other less expensive cut, and
Sherbet with a difference!
This one whets your appetite.
Mix two cups canned apple
sauce with one tablespoon or
more of drained horseradish and
h cup heavy cream whipped.
Melt favorite fruit jelly; stir
in two to three tablespoons
corn or maple syrup and a ta
blespoon grated orange rind, if
get excellent beef flavor, more
servings per pound.
Add a dash of "Tabasco"
sauce, a tablespoon of lemon
juice and seasoning to taste.
Freeze. Serve as an appetizer
or with the main course. Store
in freezer for reuse.
Heap green salad in the cen
ter of a big platter; surround
with all sorts of goodies sliv
ered cheese, diced ham or
tongue, little whole sardines,
tuna or salmon, chopped vege
tables, apple and grapefruit
wedges; anything goes.
Have three or four different
soups piping hot and ready to
pour from tall glass carafes.
Let teeners mix or match their
favorites to taste.
Fill the smallest soft buns
available with equally small
hamburger patties. Have buns
toasted and burgers grilled.
Wrap in foil and keep hot, rea
dy to peel back and cat out of
hand.
Whip ripe banana smooth
with a fork; stir into whipped
topping.
Combine and saute two ta
blespoons each of chopped on
ion, chopped green pepper and
chopped pimiento; stir into two
cups cooked limas.
Add diced bologna to scram
bled eggs and serve as a closed
or open-lace sandwich.
Turn drained sauerkraut into
skillet; stir in one finely
chopped apple, salt and pepper,
and a generous pinch ground
cardamon seed (or caraway, if
preferred but not both). Cov.
er and cook slowly to desired
doneness.
.fust stir in about cup
minced parsley to four cups
cooked rice to get the greenest
rice you ever did see.
Stir two tablespoons melted
butter into 'i cup coarsely
chopped nuts (pecans, walnuts,
almonds, etc.); carefully toast
under broiler (takes just an in
stant). Add to cooked, drained
peas just before serving.
Spread canned peach halves
in a baking dish, sprinkle with
sugar and melted butter or mar.
garine. Bake at 400 degrees for
15 minutes. Serve hot with a
spoonful of cold sour cream,
sprinkled with brown sugar or
crumbled macaroons.
c-o" "OCW f '1 -sl
- " l , If J
IS
CANNED HAMS
Hormel Canned Ham
nnr is a. i AAf m
(Nu Made Salad Dressing. 24 oz. 35c) Ufc Ll Z
CBibId Con Came ass 4:89 I
m
Underwood, snack favorite. iA V3
43c I
m
Blue Plate, medium M A
4VW con j
Sea Trader AA
V,.o, can 29C I
m
Hoody'j Salted nuts. m f
7 varied i f
Pka. U1I ft.lt
Chinese Pork
l-cup diced cooked pork
'j cup sliced celery
h cup cooked bean sprouts
cup sliced mushrooms
j cup sliced green onion
2 tablespoons salad or
peanut oil
1 can U034 ounces i con
densed cream of vegeta
ble soup
'4 cup water
2 teaspoons soy sauce
2 cups cut-up spinach
Chow mein noodles
Cook pork, celery, bean
sprouts, mushrooms, "and green
onion in oil until meat is
browned and vegetables are just
tender. Blend in soup, water,
soy sauce, and spinach. Heat;
stir now and then. Serve over
noodles. Four servings.
Fflrforc; In Fnrirl ' then tie il "P and re,urn io
i aiiuia III rUOQ i Uie tin. Cover and keep refriger
ated until ready to use. Then
I JNfcW YEAR S EVE Bl'FFET
I Baked ham, spicy applesauce,
t escalloptd potatoes, tossed veg
etable salad with a choice of
dressings, hot rolls and coffee.
Slick trick: Select a canned
Jiarn; have butcher slice it thin-
Quick Onion
Gravy
1 can UO'j ounces' con
densed onion soup
2 tablespoons flour
j cup water
Heat soup. Blend flour and
water uhtil smooth; gradually
add to your soup. Cook until
thickened; stir constantly, one
and three-quarters cups sauce.
Serve over cooked beef, liver,
or hamburger.
simply heat in tin, untie and
arrange on a serving platter.
Potatoes also can be prepared
ahead of time and kept refrig
erated until lime to bake.
AFTER THE BALL
MIDNIGHT SNACK
Scrambled eggs and sausage,
hot buttered toast or English
muffins, cranberry sauce or ap
ple butter and coffee. Fix eggs
and sausage like this: Brown 1
pound bulk pork sausage in a
frying pan. breaking up pieces.
Cook over low heat until thor
oughly done, then drain off ex
cess fat. Meanwhile, beat 1 doz
en eggs until light, adding 1
teaspoon salt. Pour over sau
sage and cook slowly, stirring,
until eggs are set. Adjust sea
sonings. Makes 6 to 8 servings.
SUNDAY DINNER SPECIAL
Roast pork loin, browned po
tatoes, steamed onions, apple
and celery salad, hard rolls,
ice cream and cookies. Bake
the pork loin, uncovered, in a
325 degree F., oven a 4- to 5
pound loin roast will require 35
40 minutes per pound. Add par
boiled potatoes about an hour
before meat is done. Turn to
brown on all sides. About 30
minutes later, smother with
sliced onions. Cover and steam.
Note: For 4 servings, use about
6 onions; they do cook down.
MEAT GO-TOGETHERS
. . . Have Cranberry Tang . . ,
Brightly-colored, tangy cran
berries, on the United States
Department of Agriculture's De
cember Plentiful Foods List,
certainly complement the fla
vors of many meats. Look w hat
I they do for poultry.
Arriving in western markets
from east coast growing areas,
this year's crop is about I per
cent larger than average,
USD.Vs Agricultural Marketing
Service reports.
Use these nippv little berries
to make a lively relish to team
up with the breakfast ham and
toast in oven until light golden
brown, about 12 minutes). 1 cup
orange marmalade and the juice
of 1 lemon or lime. Blend thor
oughly; let cool, then chill. Su
perb. And here's a nice sauce for
baked ham. Since you use cran
berry juice, along with raisins,
eggs, a hot pork entree, broiled this is one you can make the
chicken or log of lamb. This is
an easy-doer of the first rank.
Here's how:
BAKED CRANBERRY
W ALNUT RELISH
Wash and drain 1 pound fresh
cranberries. Place in a shallow
pan and stir in 2'j cups sugar.
Cover pan with foil or a tight
fitting lid. Bake at 330 degrees
F., for about one hour. Remove
from oven and add 1 cup brok
en, toasted walnuts ito toast,
spread walnuts on a cookie
sheet or a piece of foil and
year around.
CRANBERRY-RAISIN
SAUCE
Combine '3 cup brown sugar,
1 tablespoon cornstarch and
teaspoon ground cloves in a
saucepan. Gradually stir in 1
cup cranberry juice, 1 table
spoon lemon juice and 2 table
spoons seedless raisins. Cook
over medium heat until thick
ened, about 5 minutes. Makes 5
servings, although the recipe
recipe can be doubled or tripled
for dinner parly use.
Seafood Loaf
1 can 11 pound) salmon
1 can (10li ounces) con
densed cream of celery
or mushroom soup
1 cup fine dry bread
crumbs
2 eggs, slightly beaten
' cup chopped onion
1 tablespoon lemon juice
Drain salmon: save '4 cup
liquid. Remove skin and bones
from salmon; flake. Thorough
ly mix with salmon liquid and
other ingredients; pack into a
well-greased loaf pan I!) x S
x 3"). (Mixture is soft before
baking.) Bake in a 375 degree
oven 1 hour or until nicely
browned. Cool loaf in pan for
10 minutes; loosen from sides
of pan and turn out on platter.
Serve.
Thursday, December 28, 1963
HERALD AND NEWS, Klimalh FtUt, Ort.
PAGE JB
Botulism
The best way to combat bot
ulism and the fear of botulism
is to know more about this
rare kind of poisoning. What
is it? Where does it come
from? What can consumers do
to combat it at the household
level?
First: What is botulinus pol.
soning? Botulism is caused by
eating foods containing a toxin
resulting from the growth of
the bacteria, Closiridium botu
linum. The organism itself is
not poisonous. The toxin formed
during growth in the absence of
air may be fatal. It is so lethal
that even tiny amounts will
kill. Once eaten, the toxin is
absorbed sluggishly by the in
testines, but when it gets into
What Is It?
j ' 4;.
Zippy,
flavor.
DID
Sweet Pickles
Sweet Relish
Yellow Popcorn
Pitted Ripe Olives
Onion favorite for dips.
Upton's Soup Mix
Waste-free,
cooked. Ideal for
parties or New
Year's Day dinner.
(S-lb. size $3.89)
V8
8-lb.
Size
or White.
House.
Oberri, giant
Tall can
63c
27c
33c
3?89c
2 . 39c
Town
2-lb. pkg
Deviled Ham
Cleaned Shrimp
Smoked Oysters
Mixed Nuts
Snack Crackers
TURKEYS
USDA Grade "A" FryLr-Roaster
Young, tender, ond extja juicy. For
finest eating, 62
to 8 lb. ea
Per Pound
mimrW U,s-D-A-Choice' 09ed Beef-'n 3
uiSm A A9ed and trimmed to 9idwi
PRICES GOOD
6 FULL DAYS
Thursday, Dec. 26 Thru Tuesday, Dec. 31
CLOSED JANUARY 1, 1964
Nabisco.
45'
i
Ground
Slightly thicken one cup ot
juice drained from a No. 2 can
of bing clieiries with one tea
spoon cornstarch dissolved in
a tablespoon of cold water.
Sweeten to taste. Add 'i tea
spoon each of vanilla und grat
ed lemon rind. Return cherries
to juice and heal through. Serve
hot over cako slices.
Lucerne Egg Nog
59c 2f 93c
Reody to ierve. Qf,
Moke holiday en-pf
tertaining a pleasure.
Safeway Jack, Mild or Longhorn
Per I? fRW
Lb.
Delicious Kraft Cheese
Monterey Sticks oz.
Caraway Sticks
v Bleu Chip
Bleu Cheese
10
55c
55c
55c
39c
Save More at Safeway
Cream Cheese
Potato Chips
Party Dips
Whipping Cream
Philadelphia. Dip
favorite. 8 oz, pkq.
Nalley's Save
10c. 3 pack
Lucerne. 6 favorite
varieties. 8 oz.
39(
39
35'
Freshly made
from 100?o
beef cuts.
lb.
Beef
Spencer Steak
'Eye" of the rib
lb.
Rib Steak
USDA Choice aged beef
lb.
1 00 I t,nU LUil
1.0 I.UIIUI IMCClli snacks. 6-oz.
79c Small Turkeys
Pork Sausage '3 1.00 Large Turkeys
yfr
'
1
CRAGMONT ASST'D
M
I
Quart
U.S. No. 1 Grade RUSSET
5)
Sturdily
Comtructod
Folding
WHEEL
CHAIRS
Rentali
Salci
Rugg.d
trom
Adult to
Tiny Tof
Silts
Faldi to
10 Inchti
Beautifully
Dtsigned
Authoriitfd
vtratt A J.nningl
Deoltri
9th Main Ph. 2-347J
CRISP CELERY
and CARROTS
and crunchin'
Perfect for
holiday relish
Safeway's finest. Bake
cook cream! Potato sal
ad, too!
10-lb. Beg
Fresh Mushrooms
Fancy Yams s
Golden Bananas"
Avocados '
nest quality
sty sweet
ucrte variety
Creamy rich
?.
Potatoes i
56
Serve with Ff-.
all meats lb. tfQ
2 - 29c I
6-1"
229c 1
TOOTH
PASTE
Stripe, Family Size
around
vonte
ALKA
SELTZER
Speedy Headache Relief
Ige.
size
OVEN CLEANER
All your favorite mixers and soft
drinks in the economical quart
size. It's party time! Stock up! (Pu' dePif
FULL HALF GALLON
LARGE AA EGGS
if-;.M.
Chfxolste
Vanills
Eqq Nnt(
Soumont
Msple Nut
Choc. Vanilli
Marble
PeDDerminl Cndv
RsiD&erry Mrble
Butter Paean
Banana Nut
Macadamia Nut
Buttertinqer
Butterbricklt
Choc. Marsrtmallow
Lifebuoy Soap
Vim Detergent p
Wisk Liquid
Lux Liquid
Swan Liquid
Kind to hands,
Save 7c an
22 oz. size
39'
Cream O' The Crop
Always fresh at
Safeway.
Start the New Ycor with a special gift
savings plan. Save Gold Bond Stamps,
Coldbrook. Tops in Value
1 -lb. carton
Easy Off. Fast -Safe
Convenient!
16 oz, size.
69
1 . . -j
X&immam MARGARINE
k for ftUtt savinntl - l u '"v ""''Mai''
H.WII W) COPYRIUHT !). SAflWAV STORES, I.NCORI'OP ATtD 'WttSE
I S I I - - ' ).; j: xj-- :j
Ass't. For Party i 1 ftft i , l V S
tfor I.UU V
Manor House or in. yz j
Norbest8-!6 lbs. lb. 4jC "v" 'ja
Manor House or OQ i-A;,Vf JT N'
Norbest 16-24 lbs. lb. 07C JJj
' '"l
79c
fa
Coral or Green Pine yf TO
Bath Bars C
re-measured tablets
40 oz. pkg.
Blue laundry detergent,
16 oz. package
32 oz, package
C
iim map
TOMATO JUICE
Town House. Extra Freshness
46 oz. can
I
1
I
the blood stream, its action is
very swift. The poison blocks
normal communication between
the nerves and muscles, caus
ing paralysis. Breathing Is af
fected, and then the heart.
If Clostridium botulinum is
present in food and is not killed
by adequate heating, the toxin
can be formed in canned meats,
seafoods and canned non acid
vegetables. (The sealed jar
insures the necessary absence
of air.) Toxin will not grow in
an acid media, so the danger
is not present in fruits, toma
toes, and pickles 'provide
enough vinegar has been used
in the pickling process.)
Botulism poisoning occasion
ally results from improperly
home-canned foods. The home
canned vegetables most often
responsible for botulism are
green beans, sweet corn, beets,
asparagus, spinach and chard.
Home canned meats and sea
foods have also been respon
sible for outhreaks.
During the last year, several
persons have died from eating
commercially processed prod
uctscanned tuna, canned liver
paste and smoked whitefish
(not canned but film wrapped.)
In the tuna cases, it Is thought
that the bacteria entered the
cans afler processing through
an imperfect seal. In the white
fish and liver paste cases, the
means of contamination is un
known. It is speculated that
the heat-sealing process may
have set off the rapid growth
of bacteria which were present
in the whitefish. FDA and the
National Fisheries Institute
have agreed that smoked fish
from the Great Lakes region
will henceforth be stored and
distributed as frozen food. The
40 degree temperature of a
household refrigerator Is not
cold enough to stop develop
ment of toxin, but freezing
temperatures will.
Before these cases, the last
known case of botulinus poison
ing involving commercially pro
duced food was in 1928. Proces
sors are taking every precaution
lo prevent any future occur
rence of these tragic episodes.
Where does c. botulinum or
iginate? The bacteria is found
In the soil in a dormant form
w hich is very resistant to heat,
chemicals, and other methods
of destruction. Plant crops may
become contaminated from the
soil. Fish could be contami
nated from the water around
them which carried the bacter
ia from the ocean or river bot
tom. What can be done to prevent
botulism? High heat (above
121 degrees F.) and time are
required to destroy c. botulin
num. For this reason, it is rec
ommended that all home can
ning of meat, seafoods and non
acid vegetables be done in a
pressure cooker. The tempera
ture obtained in a pressure
cooker at 10 pounds pressure Is
240 degrees F. Gauges on pres
sure cookers should be checked
yearly for accuracy, and di
rections and processing times
should be carefully followed.
(County extension agents can
usually refer you to laborator
ies in the area who will check
gauges. Lab fee for testing is
small.)
Food contaminated with bot
ulism may have little or no ab
normal appearance or odor:
or it may be soft and disinte
grated, have an unpleasant odor
or may be gaseious.
Virginia Wciser, OSU Exten
sion nutritionist, suggests these
precautions to help eliminate
possibility of botulism poisoning:
t. Use pressure cooker and ap
proved methods for home proc
essing of non-acid vegetables.
meats and seafoods.
. Discard all gasscy (swol
len) or otherwise spoiled
canned foods. Throw away all
bulging cans of food. (This food
can be poisonous to animals, so
it Is a good idea to put In gar-
bago disposal unit, or flush
down plumbing.)
.1. Do not taste any question
able food.
5. Boil a suspected food for
at least IS minutes.
On this last point, the heat
will render the toxin harmless.
The public should be reassured
that enough heating before eat
ing will eliminate all chance of
illness or death from botulinus
poisoning.
tnoremeat
o
o
o