Eureka Humboldt Standard from Eureka, California on April 4, 1962 · Page 18
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Eureka Humboldt Standard from Eureka, California · Page 18

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Location:
Eureka, California
Issue Date:
Wednesday, April 4, 1962
Page:
Page 18
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Treafs In Fresh Spring Produce BEST for FLAVOR! BEST for VALUE! Spumoni Ice Cream "Flavor of the Month" Lucerne--'/z Gallon Carton Frozen Dessert ;£M±H? 2 iz 49 Lucerne Butter ht9uoIi te± A n ACube5 69 Cottage Cheese Tender Green Spears ArticBiokes ^ ^-^ Grapefruit Winesap Apples Kraft Fruit Salads White Onions Tomatoes Carrots Highway CUT GREEN BEANS OR 303 TIN CORN 6 *1°° CASE OF 24 TINS $3/9 2-29 1 449 8 49 49 29* Lucerne, Assorted Varieties Pint Carton PhdOCQ Safeway or Dutch Mill--American, vllwCuu Pimento or Swiss--8-oz. Package PhaaCQ Swiss Castle, Plain or Assorted UllCCOC 4-oz. Pacbge Random Weights OQ( Gruyere Safeway Sharp Cheese SAFEWAY CHEESE Mild, Monterey, Longhorn, Kumin-Ost Random Weights-- Lb. Pre-Season Peanuf Sole Jumbo Fresh Roasted PEANUTS 3 VIRGINIA'S FINEST! NEW, NEW, NEW... LUCERNE *TWO-TEN LOW FAT MILK *2% Butterfat, 10% Non-Fat Milk Solid, Enriched With Multiple Vitamins and Minerals... GET SOME TODAY AT SAFEWAY! Big One Cent SALE Truly Fine Nylons STRICTLY FIRST QUALITY DUPONT NYLONS p».«1.30 3^*1.90 3hi.tl.70 3M.1.90- Bread Special of the Week . . . S VEN HARD'S Mrs. Wright's l i l L DULnlf J»K an 1 5 "°m LOC t , 2 7* (Reg. 29c) mm i SPECIAL 3 Delicious Snails Filled With Sliced Apples 35 51 Gauge, 15 Denier (with seam) O Reg. Price 2 prs. $1.29 . . . U Seamless (mesh or plain) Reg. Price 2 prs. $1.89 . . . 60 Gauge, 15 Denier (stretch) Reg. Price 2 prs. $1.69 . . . Seamless Stretch Reg. Price 2 prs. $1.89 , . . Cream O' The Crop Joy-Saff Breacf SKYLARK Made With Safflower Oil 15-oz. Loaf . 37 MARGARINE Safflower Oil, Hollywood-l-lb.Ctn. 39^ SAFFLOWER SAFFLOWER MAYONNAISE SALAD OBL Saffola 24-oz. Jar ...THE FRESHEST EGGS IN TOWN! CartonDozen 35* Saffola Quart Bottle' 69 Extra-Large carton Dozen 43* Advertised Prices Effective Wed. Thru Sat., April 4, 5, 6, 7, In Eureka, Arcata, Fortuna Carton Dozen CI i I Strawberry, Apricot-Pineapple, Peach, or Apricot "7"7i* ohasta Jam 44.oz.jar // (r Brown Derby Beer 12-02. Can ic a ^ of 2-1 $2.9?) 6/79 Sea Trader Salmon " 0 ' Can 79* Sea Trader Tiny Shrimp f/wcan 39 instant Mashed Potatoes MTMte-7i/ 8 . oz . % 29* Nu Made Corn Oil CWBOHI, 69 C Vano Liquid Starch ·/, eoiu (Deal) Lucerne, Pure Orange Juice Quart Carton Post's New Cereal--S'/^-oz. Package Long Grain Rice Town H ° use ' white-2-ib.ceiio 39^ Town House Pinto Beans 4 - lb - p|i ° Bo « 49 C Corn Oil Margarine FfahmaTM-!*.carton 39* NBC Lorna Doones ioy^z. p 0 d ag . 39* GOLD MEDAL 25-lb. bag $ 1. nVMBOlDT STANDARD Wed.. April 4, 1962, Page 19' Smothered Celery, Onions For Budge! Vegetable Dish Celery is one of our most popular vegetables. There are two types: I. Yellow, of which the Golden Self Blanching is typical; 2. Green winter celery, of which the old variety known as Giant Pascal is typical. The Pascals or green celeries have become very popu- .ar in recent years. To preserve the crisp texture of Delery, wash the ribs in cold water, dry thoroughly and plane in plastic bag or wrap in foil or waxed paper. Store in the refrigerate well removed from the freezing unit. Ever serve it as a cooked vegetable? SMOTHERED CELE11V and ONIONS (Yield: 6 servings) 4 tablespoons butter or margar-' ine 4 cups thinly sliced celery 4 cups onion rings 2 cups sliced green pepper 1 teaspoon salt 1 teaspoon caraway seed \* teaspoon ground black pepper Melt butter or margarine in a ' leavy skillet or sauce pr.n. Add celery, onions and green peppers. Cover and cook slowly un'.il vege- .ables are tender but not brown, 10 to 12 minutes. Toss lightly with seasonings. CURRIED CELERY (Yiclil: 4 to 5 servings) 2 cups diced celery /2 -inch boiling water Vj teaspoon salt 1 medium-size apple, sliced 1 small onion, sliced Hi tablespoons butter or margarine 1 tablespoon flour 1 teaspoon curry powder 'a teaspoon salt '/« teaspoon ground black pepper Cook celery 5 minutes or until tender, in covered saucepan in Vi-inch boiling water to which Vi .easpoon salt has been added. Yy apples and onions in butter or margarine. Stir in flour and curry powder. Drain cciery if necessary and add. Cook slowly about 2 minutes. -Add salt and )lack pepper. Serve as a vegetable with poultry or pork. Omelet Features Olives, Tangy Tomato Soup Mix With the holidays just around :he corner and so much to do in connection with them, every homemaker is interested in simple but tasty time-saving recipes. Here is one from the Lipton Kitchens for a Baked Olive Omelet that is ideal tor a busy day. The omelet w h i c h features cheese and olives is served with marvelously langy tomato sauce. This sauce is remarkably simple .0 make because it uses a handy :nvelope of tomato soup mix as a )ase. Minced onion, green pepper, mushrooms, bay leaf and cloves c the sauce a slightly exotic Spanish flavor. BAKED OLIVE OMELET WITH SPANISH SAUCE G slices processed American cheese Butter or margarine 4 eggs \-t cup milk li cup sliced pitted ripe olives · 2 tablespoons chopped parsley I teaspoon salt Cut the slices of cheese into quarters and arrange on the bot- om of a 8-inch pie or pyrex plate hat has been rubbed with butter tr margarine. Beat eggs slightly and combine with the remaining ngredients. Pour the egg mixture iver the cheese. Bake in a 350 Degrees F. oven for 25-30 minutes ir until a (able knife inserted into he custard mixture comes out :!can. Cut into pie-shaped pieces and serve hot with Spanish Sauce. Makes 4 servings. SPANISH SAUCE !i cup minced onion '·i cup chopped green pepper ': cup sliced mushrooms 3 tablespoons butter or margarine 1 envelope tomato wjup mix 2 cups \valer 1 small bay loaf 2 \\hoie cloves in saucepan saute onion, green pepper and mushrooms in butler or margarine. Remove from heat and empty sou]) mix into pan. Gradually slir in water and remaining ingredients. Heat and stir until sauce comes to a boil. Simmer, uncovered, 5 minutes. Remove bay leaf and cloves. Serve with omelet. Cold Apple Juice For Parly Punch For pnrly punch or (he first course ill dinner, combine 2 cups of drilled apple juice with 1 cup of chilled cranberry juice nnd 1 cup of cwhonnted water. Pour into Rlnsses nnd Rurnish wllh lime or lemon slices. Serves (i to 8.

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