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Thurs., Jan. I, 19M Page 5-B
Herald t News Klamath Falh
City Grade
School Menus
MaadaT. Jaa.
Sauerkraut and Wieners
Buttered Whipped Potatoes
Peanut Butler Sandwiches
Dish of Peache
' pint milk
Tuesday. Jaa. 7
Hamburger Gravy m Fluffy
Rice
Cheese Etidu
Pickled Beet
Hot Buttered Rnlls
Apples
Pint Milk
o o
omdGE& oGtmsii q jMwMb r- 0' ,,rtr' O
rr. rfi
SI
9
i
"Vi-
Wednesday, Jaa. I
Chili Beans and Crackers
Raw Veaetahie Firwr TncAs
Cmnamofl Rolls
f'reih Pears
4 Pint MA
Thumb?. Jaa. I
John JIaratti
Seasoned Greea Beans
Buttered Hot French Bread
Orange Slices
Chocolate Cake
'i Pint Milk
Friday. Jia. I I
VAi Slicks
Hash Brwn Pnf;Wn
Spmarh
Cherry Cup j
Hut Buttered Rolls I
' Pint HLk
New Year's Dish
The. New Year's Eve crowd
is always a hunsry crowd aft
er seeing the o!d year out and
the infant year in. Plan your
Tate buffet supper according?
fjre them real food bu super
as well as suooer food.
HOT CHKKEM SALAD PIE
lit tn 11 serfin?s
To simmer chicken:
1 broiler - iryer chickens (
t J pounds each'.
hole or nit in servinj
pieces
1 cup water
2 small cnions, s I j-rf
1 celery tops
1 6ay leaves
2 teapoons salt
1 teaspoon monosodium
jrlutamate
Put chicken in a kettle with a
tisht-fittinj hd. Add water and
remaining ingredients: cover.
Bring to a boil; reduce heat and
immer 40 minutes or until ten
der. Remove chicken from
stock and refrigerate Cor later
ue in soup-s or sauces. Re
move meat from hones; dice.
Refrigerate meat if not to be
used immediately. Yield: Ap
proximately cups diced
cooked chicken.
To make pie:
cups diced rooked chick
en 1 teaspoon monosodium
glutamate
1 teaspoon salt
J cups chopped celery
2 cups finely cubed
bread
1 cup chopped pecans
t cup mayonnaise
2 tablespoons lemon juice
I teaspoon WorrereMhire
sauce
I teaspoon dry mustard
' teaspoon cayenne
I tl-arch baked paltry
shea
1 cup grated Swiss cheese
Sprinkle chicken with nruxiiMO
d:um gluumar.e and salt; Una
with ceiery. bread cubes and
pecans. Measure mayonnaise .
hleud n lemon juice. Worcester, j
sht-e sauce, dry mustard and
cayenne. Add to ehicken: toss to
combine. Turn wts prepared
pastry sl'e',1. Sprinkle with
cheese. Bake ta a mnierate
rsm n dejreesk W to 15 iran
uf.es. or onui heated through.
m. a
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Lunch Box
Suggestions
Tomato Vegetable Soup Mate
Tongue with Mustard Relish
Sandwich
Slice Orange-Apple-Grape Cup
(Crystallized ginger a bonus)
Chicken Noodle Soup
Assorted Crackers
Hard-Cooked Egg and Vegetable
Salad
Individual Fruit Pie
(Package of salted peanuts a
bonus)
Bean with Bacon Soup
Sliced Chicken, Bacon and Let
tuce Sandwich
Gingerbread Square with Sliced
Banana Filling
(Crisp sweet pickle slices a
bonus)
Minestrone Soup
Ham Salad in a Frankfurter
Bun
Chocolate Cup Cake
(Bunch of grapes a bonus)
Vegetable Beef Soup
Buttered Bread
Peach. Cotlage Cheese and Nut
Salad Cup
Cookies
(Chocolate Bar a bonus)
Tomato with Rice Soup
Tuna Fish and Shredded Checsa
Sandwiches
Fudge Brownies
(Carrot sticks a bonus)
oup
Breaks
Quaker Oats
Velkay Shortening
Prem Lunch Meat
Quick or Regular
42-cji. pockoge
Fine Quality
3 -lb. can
12-ox. can
49'
69(
49'
SPAGHETTI
Arnvsyr Star. Fresh,
CaSrY, nourishing
FRANCO
AMERICAN 20-oz. can
Franks
Salami for Beer
Large Bologna
Mb.
Armeur Star"
Chubs
Armour StOf
Frsh, tasty.
49' Fancy Bacon
89' Smokies
-39' Pot Roast
Armour Star or
Sofeway.
Mb. pkg.
59'
Armour Star
Sausages.
12-ox. pkg. -
59
U S. D A. Choice.
Arm Cut.
lb.
53'
KOTEX
:-;;2i89'
Sanitary
Napkins
Box of 12
Kleenex Towels
Giant Pkg. of 2
45c
Chunk Style Tuna
Instant Milk
Blue ML Cat Food
Sea Trader
No. Vi can
Lucerne. Makes
12 quarts.
Package
Chicken and
Liver '
Tall Can
00
411
99
711
00
Q)
Cookies
For Nibbling
aby Foci
paste
Toilet Tissue
Toetln
Gerbr's StfQ'd
Varieties.
3V'j-OX. Jor.
Colgafe cr
Crest
63 i-ei. tube
Velure. Assorted
Pastels
10-Roll Pkg.
(5X31 I
nc xm.r
&)c W i I v
I m - L
( COTIsj
U U IMiUU
J
Choree, Godcn-Rpe FruW.
lb.
ri i ilmost irnpauibie to hjie
Ino tr.jj ennluea aruurrf far
hotiriay mbWirij jri i'i al
mont impDibi, loo. ti (Inil
jimsier to prepare than
"H-Daf Kijsea" with tfwir
rx tJnmT of rax-st frmh Cal
ifiraia datet.
HOU-DATC KLS.SCS
eia (resit Caii?xma
dates
hite
i teaapin salt
1 1 teiiswort rr.am f'tr i 1
1 eut jijjir
'i tea3crM am!Xa Vri
Sire dafei Ee. e;j y
ith w!t a.-i rrera irf lar'ar. 'S1
SOUPS
Campbell's. All Varieties. Tall Can
ir? until tery t:ff. TM m a
siila and liiced dates. Drop br
leaapooriuj onta bokisf iheet
eiwered with brwa piper.
Rate in TTWeyree ery Iw
wen to 34 ir.inuten. until
lisrfwiT brenrf Ccnl oa paser.
RTTve ejcefuHir with ipufiiU
V.jkes abmrt .i rrlin.
"V HOT Pt ACHI
A lirruah for fried
sarcNxiiej, attraefj-t aj it a
rerresfcsj. a vemy 1 1 ss t i
chaj peaeft haltesi rry ti
ham. Ilea arranre drained
peuche cupHidn sp is the kud
.ikjiiet: sprinkle a pmcs of dr
mustard aver eard arvl a a I
thrmijrtl
(0)
for
$
00
1
Lucerne Milk
Lucerne Two-Ten
Buffered Aspirin
Bromo Seltzer F "
Soda Crackers 5 ' '
Minute Rice ' "
Pears wn E P"
Gallon 1.05
95c
Gallo
F .t Cucliry
Bottle of 100
-. r.!f
La'ae ist
Mb. pks.
U-ot. pkf.
Ho. 1
69c
65c
29c
49c
39c
3
2
FRESH RAISIN BREAD
f
A-'.
Fresh Mushrooms -'--""-' 59c
Yellow Onions""" 35c
Baking Squash " 5e
ORANGES
7iV
c
$
I
1
Janice
Fresh Broccoli
Emperor Grapes -
Grapefruit
Criip, tasty, ttalki
Skylark. Full cf rciv-
ins. MVi-Ot. lo
' I
10c
. . . . ftfc
2 "-35c y
i
Indian Ritr Ruby RtJl Q F QQg
ooo .
yr- i. 1 I
Fanqf Cora
FraA Firies
Lalani
Pineapple.
46-oz. can
Town House Cream
Style or Kernel.
No. 303 can
m00
Cal-lda.
9-oz.
Frozen,
pkg.
HO'
For Cold Water
FANCY
SUNKIST
NAVELS
"all" Detergent
M. D. Napkins Reo' Economy
Fruit Cocktail Do,e Fancy
Ken-L-Ration D9 Food
Soup Mix
Snap Off Bags Lions
Cookies '3'5co '1o: P'nw'iee'5
Q0
32-oi. pkg. QJV.
Packaga of 60 2;23c
No. 303 con 29c
IS'i-oi. eon 3s53c
CAT
SUP
Pkg. of 2
39c
Roll of 20 45c
39c
Town House Fancy Tomato
12V4-OI.
LARGE AA EGGS
OlC
14-oz.
Bottle
(Llmtf
ri-i)
cn
Let a hot and hearty mugful
of spiced tomato soup warm
you up on these cold weather
days. Dilute the canned, con
densed soup as usual and add
teaspoon of basil or cinna
mon. Heat as directed. Serve
with crystallized ginger for a
new taste sensation.
Hut buttered cream of celery
soup makes breakfast a meal
worth getting up for. Blend the
soup with a soup canful of milk
or water, heating as directed.
Ladle into cups or mugs and
float a golden pat of butter on
the surface of each one. Serve
with toasted crackers. Makes 2
to 3 serving.
' Surprise the family on cold
evenings with an appetizer of
steaming soup. A cup of hot
cream of mushroom soup laced
with chopped chives is a per
fect way to start dinner. Just
heat the soup as directed on the
can, add the chives and watch
the family go to town.
Picture pretty for cold wea
tlver sipping is Fink Consomme.
Serve it at the church supper
or for the high school dance.
Combine 6 cans of consomme
with S soup cans water, 3 cans
full of tomato juice and a
dash of Angostura bitters. Heat
thoroughly and serve in a punch
bowl garnished with thin lime
slices. Makes enough for two
down four ounce servings. Dain
ty finger sandwiches are just
right with this.
Wade for a man Is this robust
tomato-cheeso soup. Ifeat a can
of condensed tomato soup. Slir
in 'i cup shredded Cheddar
cheese: stir until mclled. Add a
soup can of milk and reheat to
simmering; do not noil. Pour
Into cups or mugs. Serve with
meat sandwiches for lunch.
Soup au lait is a sure conver
sation sparker, It's a life saver
when friends drop by and you
need a quick beverage. Heat 3
cans of beef broth with 3 soup
cans milk. For a gala touch,
garnish with slivered toasted al
monds. Serves S to 6.
i If you want to give tomato or
iiroen pea soups different per
sonalities, add a heaping table
spoon of salted whipped cream
or sour cream with snipped
chives afloat. Simply irresist
ible. . Four minute meals are es
pecially welcome when t h e
youngsters come home from
school. Here's a warming chow
der wihich sends them back to
class happily fortified. Blend a ,
can of cream of celery soup
with a can of chicken noodle
soup. Add two soup cans milk
and heat; do not boil. Hour into
mugs and top each w ith crum
bled bacon or bits of diced ham.
Serve with egg salad sandwich
es. Makes 4 servings.
Farm - fresh! Cream
O' The Crop.
IIIFYHIIIHT lt SVT.W-A f... lNCOJ"OHA IXD
Dozen
I'
to
Olive Dip
Luscious ripe olive wedges in
"Creamy Olive Dip" provida
delicious flavor for this holiday
entertaining specialty.
Cut 'i cup rie olives into
smell wedges. Whip one pack
age (8 or i Neufchate! or cream
chees with H oup plain yogurt.
Mix in 1 package (30 grnm.o
blue cheese dressing mix, 1
tablespr.'ons chopped parsley
and one tablespoon instant
minced onion. Stir in olives.
Serve with OTorkjs obip
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