Hgg 11 27 14

NOVEMBER 27, 2014 • HOLIDAY GIFT GUIDE • PAGE 1

Holiday Gift Guide November 27, 2014

Mr & Mrs Massage Therapeutic, Deep Tissue, Myofacial Release with Steve

Reflexology, Headache Relief, Custom Essential Oil Blends with Sue Ellen

Holiday Gift Certificates Available 541.887.8999 2967 Washburn Way, Ste B

PAGE 2 • HOLIDAY GIFT GUIDE • NOVEMBER 27, 2014

Peanut Oil Crisps Your Deep-Fried Turkey

STEEL SENSATIONS

(NAPS)—For the perfect juicy turkey this holiday or for your next tailgating party, cook a flavorful, deep-fried turkey in 100 percent peanut oil in half the time. Roasting a turkey can take many hours, making it hard to get a crispy skin without drying out the meat. Deep-frying a turkey in 100 percent peanut oil produces a delicious, tender and juicy bird with crispy skin in much less time and frees up oven space.

Peanut oil has a delicious nutty flavor and because of its high smoke point, foods are cooked quickly at a high temperature and absorb less of the fat and calories from the oil. A 4-ounce serving of roasted turkey has 244 calories and 12 grams of fat while a 4-ounce serving of turkey deep-fried in peanut oil comes in at 255 calories and under 14 grams of fat, a very subtle difference.

Peanut oil also doesn’t absorb any of the flavors from foods fried in it and can be reused three to four times before it needs to be replaced. Just let the oil cool completely after use, strain it, and store in a cool place. Or, dish up some mouthwatering sides that can be prepared in the same oil as you fry your turkey, such as hush puppies, fried okra, sweet potato fries, and veggie chips.

As a bonus, peanut oil is very healthy. It is high in good monounsaturated fat. Major studies show peanut oil reduces the risks of heart disease. And, according to the FDA, refined peanut oil is allergenfree.

So try one of America’s hottest growing trends, deep-fried turkey. It’s the only way to go!

Tattooing

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Crispy and Juicy Deep‑Fried Turkey 1 whole turkey 1 tablespoon of salt 1 teaspoon of black pepper 1 teaspoon of garlic powder 2 tablespoons of your favorite dry rub 3 to 4 gallons of 100 percent peanut oil (enough to cover the turkey)

Directions: 1. Wash bird inside and out and allow it to drain.

2. Rub turkey with the salt, pepper, garlic and dry rub.

3. Allow turkey to sit at room temperature for 1 hour or until completely thawed and dry.

4. Preheat peanut oil in an outdoor or countertop turkey fryer to 350˚ F. 5. Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in a fryer basket or using a sturdy tool inserted into the chest cavity. Submerge the turkey completely.

6. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Internal temperature should reach 165˚ F. 7. Remove turkey from the oil and let sit 20 minutes before serving.

Visit www.turkeyfrying.net to view recipes from celebrity chefs, instructional videos, and nutritional Deep-frying a turkey in peanut oil can be a information on deep-frying your turkey this year.

Happy Holidays from the staff & crew!

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Open 7 Days a Week • Monday - Saturday 8-6, Sunday 10-4 SERVING THE KLAMATH BASIN & NORTHERN CALIFORNIA • SE HABLA ESPAÑOL

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NOVEMBER 27, 2014 • HOLIDAY GIFT GUIDE • PAGE 3

Turkey-Carving Tips: Three Easy Steps

(NAPS)—If you want the turkey you serve to be “gobbled up” this holiday, consider d improving the presentation with these g simple carving tips:

n Step 1:

Be sure to use a good, sharp knife. Sharp

o knives are not only safer, they will help e y you smoothly cut thin, even slices without

shredding the meat. Fortunately, you don’t

w have to be an expert to put a razor-sharp - edge on your knife. A sharpener such as

Chef’sChoice® EdgeSelect® 120 can make sharpening easy. The sharpener uses 100 percent diamond-coated disks (2.5 karats’ worth of diamonds!) and a polishing stage to create a more durable, arch-shaped edge in seconds. The precision guides eliminate all guesswork and that means predictable, professionally sharp edges every time it’s used. For help finding a sharpener that’s right for you, call 800-342-3255 or visit www. chefschoice.com.

Step 2: After the turkey is cooked, a meat thermometer should read 165° F when inserted in the innermost part of the thigh and wing and the thickest part of the breast.

Cool the bird for 15 minutes. Cooling makes the meat firmer and easier to slice. Remove and set aside the turkey legs and the last joint of each wing. Make a long, deep (to the bone) horizontal “base cut” into the breast just above the wing.

Step 3: Slice down vertically through the breast until you meet the original base cut. This will release perfect, even slices.

Keep your carving knife sharp and follow a these easy steps for an elegant, beautifully carved bird that will look as good as it tastes!

The Choice is Clear!

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Emergency Call: 541-891-8395/541-884-5013

PAGE 4 • HOLIDAY GIFT GUIDE • NOVEMBER 27, 2014

Give the gift of indulgence this holiday season

The holiday season is rife with tradition. Families have their own unique traditions, whether it’s gathering at Grandma’s to enjoy a holiday meal or singing carols together around the neighborhood with friends who live nearby.

One tradition that seems to have made it into many families’ holiday celebrations is indulging in delicious baked goods. Desserts are a big part of the holiday season, when many people relax restrictions on their diets to enjoy some of their favorite cookies and cakes. While such delicacies are often served at dinnertime, homemade baked goods also make great gifts come the holiday season.

Whether a friend or family member is a fully devoted foodie or simply a person who loves a decadent dessert, gifting homecooked baked goods is a great way to show your loved ones just how much you appreciate them. This holiday season, give the gift of decadence by cooking up the following recipe for ‘Sticky Chocolate Gingerbread’ courtesy of Maxine Clark’s “Chocolate: Deliciously Indulgent Recipes for Chocolate Lovers” (Ryland, Peters & Small).

Sticky Chocolate Gingerbread

Tire Chains

Where ever the season takes you, you’ll be Travel Ready with help from the Staff at Les Schwab

Makes an 8-inch cake

Snow Tires

Wishing You and Yours a Safe Holiday Season 5757 S. 6th St 541-882-6623 Klamath Falls, OR

2 1/3 cups dark molasses 6 ounces dark chocolate (60 to 70 percent cocoa solids), grated 1 3/4 cups all-purpose flour 2 teaspoons ground ginger 5 ounces whole pieces preserved stem ginger, drained and roughly chopped 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup plus 2 tablespoons dark brown sugar, sifted (to remove lumps) 2 medium eggs, beaten 1/2 teaspoon baking soda 2 tablespoons milk, warmed A pinch of salt Extra-large crystallized ginger pieces, to scatter (optional) A deep 8-inch square cake pan or 8 x 6 x 3-inch oval cake pan

Preheat the oven to 325°F. Grease and line the base and sides of the cake pan with nonstick parchment paper.

Put the molasses in a pan and heat gently until hot, but do not allow it to boil. Remove the pan from the heat and add the chocolate. Stir until melted.

Sift the flour, ground ginger and salt together in a bowl. Add the stem ginger and toss it around in the flour until every piece is coated.

Using an electric mixer, cream the butter and sugar in a large bowl. Beat in the eggs, then the molasses and chocolate mixture and finally the flour mixture. Dissolve the baking soda in the milk and gradually beat this into the batter.

Pour into the prepared cake pan, scatter with the crystallized ginger, if using, and bake for 45 minutes. Reduce the oven temperature to 300 F and bake for another 30 minutes. (If using the oval pan, cook for about 45 minutes at the higher temperature, then about 1 hour at the lower temperature, as it will be deeper.) A metal skewer inserted into the center should come out clean. Let cool for 5 minutes in the pan, then turn out onto a wire rack and let cool completely. When cold, store in an airtight container for at least a couple of days to mature and become sticky. Don’t worry if it sinks a bit in the middle – this is normal.

Happy Holidays From

Don’t Drink & Drive, Take the Bus! M-F 6am-7pm Sat 10am-5pm

541-883-2877 BasinTransit.com

NOVEMBER 27, 2014 • HOLIDAY GIFT GUIDE • PAGE 5

Bacon-Wrapped Chicken Appetizers

6 slices Bacon 1/2 lb. boneless skinless chicken breasts, cut into 18 bite-size pieces 1/4 cup Lime Vinaigrette Dressing 2 Tbsp. seedless raspberry jam Directions

Heat oven to 400°F. Place bacon in single layer on paper towel-covered microwaveable plate; cover with second paper towel. Microwave on HIGH 1-1/2 min. (Bacon will not be done.) Meanwhile, toss chicken with dressing. Cut bacon slices into thirds. Wrap 1 bacon piece around each chicken piece; secure with wooden toothpick. Place on baking sheet sprayed with cooking spray. Drizzle with any remaining dressing. Bake 17 to 18 min. or until chicken is done (165°F) and bacon is crisp. Meanwhile, warm jam. Drizzle chicken with jam.

Small Business Saturday November 29th % 15 Off

Shabby Chic …

e l a S y a d i r Black F

Collectibles …

Ingredients

Antiques … Christmas … Glass …

Double-Layer Pumpkin Cheesecake

Directions Heat oven to 325ºF. Beat cream cheese, sugar and vanilla with mixer until blended.

Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl.

Stir in pumpkin and spices. Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs. Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with whipped topping.

Primitives …

2 tubs (8 oz. each) Fat Free Cream Cheese 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1/2 cup canned pumpkin 1/4 tsp. ground cinnamon Dash ground nutmeg 1/3 cup graham cracker crumbs 1/2 cup thawed Sugar Free Whipped Topping

Yard Art …

Ingredients

h

Dec 6t 4-7

6th Annual Open House

2345 Hope Street 541.884.2345

Food, D Gift Ba rink, sket

off S. 6th St. (behind Casey’s )

Like Us On Facebook

PAGE 6 • HOLIDAY GIFT GUIDE • NOVEMBER 27, 2014

Easy Creamy Baked Asparagus

We at Sound Man: Would like to wish everyone a joyous Holiday season and to remember the greatest gift of all.

Ingredients 1 lb. fresh asparagus spears, trimmed 1/4 cup Peppercorn Ranch Dressing 2 Tbsp. Shredded Parmesan Cheese 12 Butter Crackers, coarsely crushed (about 1/2 cup)

A Savior was born unto you and gave His life, so that you may live yours.

Remember,

Jesus Christ

Directions

Heat oven to 350°F. Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain. Place in shallow baking dish. Add dressing; toss to coat. Top with cheese and cracker crumbs. Bake 10 to 15 min. or until topping is lightly browned and asparagus is heated through.

Creamy Mushroom Tartlets Ingredients 1 Tbsp. butter or margarine 1 pkg. (8 oz.) fresh mushrooms, finely chopped 1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread 1/4 cup Grated Parmesan Cheese 1 can (8 oz.) refrigerated crescent dinner rolls 2 tsp. finely chopped fresh parsley

Home of the Liege Waffle

Season’s Greetings May you have a safe and happy Holiday Season 2065 Oregon Ave. 541-273-1444 Open Daily 7am-11pm

Directions Heat oven to 350°F. Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside. Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup. Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.

Bored during the Holidays?

Schools Out? Book Come enjoy a great Y H olida our game of bowling y Pa & good family fun! r ty N o Bowling is a great Limi w!! te

recreational Winter sport where friends & family come together!

d Sp ace Avai lable

3319 S. Sixth St. Klamath Falls • (541) 885-5536

NOVEMBER 27, 2014 • HOLIDAY GIFT GUIDE • PAGE 7

Triple-Layer Pumpkin Spice Pie Ingredients 2 pkg. (3.4 oz. each) Pumpkin Spice Flavor Instant Pudding 1/4 tsp. ground cinnamon 2 cups cold milk 1 ready-to-use graham cracker crumb crust (6 oz.)

1 tub (8 oz.) Whipped Topping, thawed, divided 1/2 cup Pecan Halves 1 Tbsp. honey Directions

Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir1-1/2 cups whipped toppting into remaining pudding; spread over pudding layer in crust. Top with remaining whipped topping. Refrigerate 1 hour.

Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are ycaramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool.

Sprinkle nuts over pie just before serving.

A

P E T C R E M AT I O N & M E M O R I A L P R O D U C T S

Carry your pet’s memories or wear them close to your heart!

We have a variety of urns, garden stones, jewelry, key chains & beautiful memory glass

CHRISTMAS TRADITION! Quality Service that will keep you running back!

GIFT CERTIFICATES make GREAT Stocking Stuffers!

Now Taking Orders for your Christmas Hams, Turkeys, Smoked Turkeys and Rib Roasts

Gift Certificates Available

2818 LAVERNE AVE 541-891-5253 Open Mon-Sat 8-6 5717 South 6th St. 541-884-8430

For His Glory SPECIAL ORDERS LAYAWAY PLAN

Black Friday Special

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Gifts for Christmas with a deeper meaning A nice selection of Bibles, Books, Music, Gifts, T-Shirts, Jewelry, and more. Plus, we have wonderful gifts for Advent and Hannukah.

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Across from Les Schwab

Mon-Fri 10-6 • Sat 10-4 • 541-892-1604

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PAGE 8 • HOLIDAY GIFT GUIDE • NOVEMBER 27, 2014

$

0ff

Excludes already reduced items.

Limited to stock on hand. Expires 12/06/14.

All Recliners

100

00

Take an additional

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www.FurnitureWarehouseNW.com

Klamath Falls

(where 5th and 6th meet)

727 South 5th Street

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HUGE CLEARANCE

NOVEMBER 27, 2014 • HOLIDAY GIFT GUIDE • PAGE 9

PAGE 10 • HOLIDAY GIFT GUIDE • NOVEMBER 27, 2014

Thank You For Shopping Locally!

Join Us for

“Small Business Saturday” November 29th

“Fabulous Finds” Furniture Fantastic Selection of Gift Items

Keeper’s Corner Wishes You and Yours a Happy Thanksgiving!

East Main

Mon-Sat. 10-6

“The Store You Can’t Ignore”

Antique, Craft and Collectible Mall

195 East Main St. • Klamath Falls

541-273-7553

FINDABLES

Your Holiday source for gently used, quality furniture

HOLMES

4-WHEEL DRIVE

CENTER Serving Klamath Basin for 40 Years

t benefi l™ s d e e c Pro ol Bel o h c S tion hing Opera ng new clot he t i provid children in 12 for K- math Basin Kla

Open Tues-Sat 11am-3pm

1330 East Main St, Klamath Falls • 541-883-1721

Get the Perfect Gift For the Man in Your Life Lift Kits Winches And More for Your 4x4

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NOVEMBER 27, 2014 • HOLIDAY GIFT GUIDE • PAGE 11

Hard Cider Helps Make Entertaining Easy (NAPS)—With football season under way, why not take your tailgating eats up a notch?

Angry Orchard Crisp Apple is a crisp and refreshing hard cider perfect for any palate no matter what team you’re rooting for. The cider’s fresh apple aroma and slightly sweet, ripe apple flavor complement the bold flavors of game day fare and also make for great cider cocktails.

If you’re looking for a new recipe to get everyone cheering, take a tip from Bravo’s “Top Chef Duels” contestant and owner of Gunshow restaurant, Kevin Gillespie, and turn to cider. He notes, “Using Angry Orchard hard cider as an ingredient gives dishes a refreshing, fruit-forward taste with every bite. Hard cider not only adds more flavor to my BBQ, but is also a great universal pairing.”

To prove it, he’s created the ultimate wing dish: Churrasco Chicken Wings with Angry Orchard Chimichurri.

Chimichurri Sauce Makes about 11⁄2 cups 1 3 1⁄2 1⁄4 2 1 1 1⁄4 1 2 2 1⁄2

Churrasco Chicken Wings with Angry Orchard Chimichurri large egg yolks cup Angry Orchard Crisp Apple tablespoons poultry seasoning tablespoons kosher salt cup canola oil whole chicken wings, separated into flats and drums, wing tips discarded 12” metal skewers

In a food processor, blend the egg yolks, Angry Orchard, poultry seasoning and salt until the yolks fluff, about 30 seconds. With the processor running, put the pusher tube in the top and pour the oil into the tube to emulsify the mixture. Pour 1⁄4 cup of the marinade in a small jar, cover and refrigerate. Place the chicken and remaining marinade in a large zip-lock bag, massaging the chicken and completely covering with the marinade. Zip the top closed, removing any air as you seal the bag. Place the bag in a bowl and refrigerate.

Heat grill to medium high. Prepare an area of indirect heat to grill the chicken. Use reserved marinade for basting. Remove the chicken from the zip-lock bag and pat completely dry.

Using 2 skewers, pierce the chicken through each end, so you have 2 skewers through each wing/drumette, leaving a little space between pieces so you have nice, flat, 2-skewer, 6-piece kebabs to work with. After 10 minutes, flip the kebabs, moving them to a new, hot part of the grill, still over indirect heat, and grill another 5 minutes. Baste with the reserved marinade, flip the kebabs and baste again. Grill another 5 minutes for a total cooking time of 20 minutes. Remove the chicken from the grill, brush with the remaining basting sauce and rest for 10 minutes. Serve with Chimichurri Sauce.

Walk-In Clients Welcome All work done by students under licensed instructor supervision.

Now Enrolling

Classes Starting Soon at our Newly Remodeled Facility

357 E. Main St. 541-882-6644

The flavors of fall can enhance your next tailgating party in the form of hard cider and savory chicken wings.

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Mix parsley, fresh oregano and olive oil and set aside. In a separate bowl, whisk the cider, vinegar, dried oregano, salt and Espelette pepper until the salt is dissolved. Grate the apple on the largest holes of a box grater onto a paper towel. Stir 1⁄4 cup of the grated apple, onion, garlic and chili flakes into the cider mixture and set aside. Just before serving, mix the oil mixture with the vinegar mixture.

More recipes and information are at www.angryorchard.com.

Jewelry • Tools • Cameras • CDs • Camcorders • iPods

4 1⁄2 2 2 1 20 14

bunch parsley, stems removed, leaves chopped, to make about 1⁄3 cup tablespoons fresh oregano, chopped cup olive oil cup Angry Orchard Crisp Apple tablespoons red wine vinegar tablespoon dried oregano teaspoon kosher salt teaspoon Espelette pepper Granny Smith apple, peeled tablespoons finely diced red onion teaspoons minced garlic teaspoon dried chili flakes

PAGE 12 • HOLIDAY GIFT GUIDE • NOVEMBER 27, 2014

AAA DISCOUNT STORAGE

Celebrate Popcorn (NAPS)—Popcorn existed long before today’s dizzying array of snacks, tracing its roots back thousands of years. Yet, throughout the ages, this enduring fan favorite has remained relatively unchanged. Popcorn kernels are the seeds of a large-grain plant also known as maize. Once the kernels are stripped from the cob and dried to 14 percent moisture, they can be popped and eaten.

This seed-to-snack simplicity is just part of the allure. Whole grain, naturally low in fat and calories, and gluten free, popcorn is a good fit for today’s health-conscious consumer. Yet it’s the taste and versatility that continue to make this one popular snack food. Americans consume some 16 billion quarts of popcorn each year. That’s roughly 51 quarts per man, woman and child.

Add in popcorn’s irresistible aroma, connection to good times, seemingly magical transformation and the fact that it strikes a chord with the budget minded, and it’s easy to understand why there’s a monthlong celebration for this American icon every October.

You can join in the fun by making this autumnal treat, from a recipe by The Popcorn Board.

Down Home Apple Pie Popcorn A timely fall treat, combining luscious flavors of the harvest.

Yield: 10 cups

1

$

00

pays your first month’s rent!!! (must rent for more than the first month to qualify for this price)

541-850-3303 2625 Unity Street Next door to Home Depot

BLACK FRIDAY S 3 5 % A OFF L Storewide E All proceeds benefit our community through the services Klamath Hospice provides.

Not combinable with other discounts or coupons.

DOORS OPEN AT: 10:00 a.m.

3226 S 6th Street 541-880-0596

Ingredients: 3 Tbsp melted butter 1 tsp vanilla extract 2 Tbsp brown sugar 1 tsp ground cinnamon 1⁄8 tsp ground allspice 1⁄8 tsp ground nutmeg 8 cups popped popcorn 1 cup dried apple chips, broken into large pieces 1⁄4 cup toffee bits Directions: 1. Preheat oven to 300° F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice and nutmeg.

2. Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture. Stir. Transfer to baking sheet lined with parchment paper.

3. Sprinkle apple chips and toffee bits over top. Bake for 15 minutes or until toffee bits start to melt. Cool before serving.

Tip: Add chopped pecans for extra crunch.

Learn why popcorn pops, the history of popcorn, corny Apple Pie Popcorn is a superb snack that’s facts, recipes and more at www.popcorn.org.

easy to make.

Black Friday Only

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l l i r r e M and w e i v e k La

NOVEMBER 27, 2014 • HOLIDAY GIFT GUIDE • PAGE 13

Stuffing-Topped Vegetable Bake

Howard’s drugs

Ingredients 4 cups broccoli florets 4 cups cauliflower florets 1 tub (8 oz.) Cream Cheese Spread 2 Tbsp. milk 1/2 tsp. garlic powder 1 cup Shredded Triple Cheddar Cheese 1 pkg. (6 oz.) Instant Stuffing Mix for Chicken

More THan a drug sTore

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Directions Heat oven to 375ºF. Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar. Prepare stuffing as directed on package; spoon over vegetable mixture. Bake 20 min. or until heated through. Let stand 5 min. before serving.

Purchase of $10.00 or More.

With Ad. Offer Expires 12/24/14.

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104 East Front Street Merrill, OR 97633

541-798-5916

The Merrill Clinic

Season’s Greetings From the Staff and crew!

The Bonanza Clinic 31863 Highway 70 Bonanza, OR 541.545.1820 or 541.545.1821 The Merrill Clinic 125 North Lincoln Street Merrill, OR 541.798-5073 or 541.798.5074

r Ente in! to W

• $100 Shopping Spree • $50 Gift Certificate Golden Gem • $50 Gift Certificate Eagles Nest • Giant Christmas Stocking

Come See Santa!

Saturday, December 20th, 10am-3pm In Beautiful Downtown Lakeview

15 N. E St. • 541-947-3998

PAGE 14 • HOLIDAY GIFT GUIDE • NOVEMBER 27, 2014

Seasons Greetings from e Larg of ction ck e l e S o In St Tips

Fre Estim e ates

Quality Work Affordable Prices

o!

Ho! H Ho!

541.882.0309

Cranberry-Pineapple Minis Ingredients 1 can (20 oz.) Crushed Pineapple, in juice, undrained 2 pkg. (3 oz. each) Raspberry Flavor Gelatin 1 can (16 oz.) whole berry cranberry sauce 2/3 cup chopped Walnuts 1 Apple, chopped Directions

2730 S. 6th St.

Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups. Refrigerate 2-1/2 hours or until firm. Remove desserts from liners before serving.

Custom Christmas Gifts • Names Off % • Initials 10with Ad • Logos

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Look for In-Store Specials • Christmas Figurines • Christmas Lights • Ornaments • Pictures • Dishes • Furniture • Glasses • Much More

The Pumpkin Patch Thrift Store Mon-Sat 10-5

Senior, Military & Student Discount Tues-Thurs Only

840 Klamath Ave - Corner of 9th St

541-850-5217

BOB’S DISCOUNT FLOORS, LLC Save Big on Your Special Order Items!

Cash & Carry AFFORDABLE QUALITY

Happy Holidays!

And Thank You to All Our Local Customers Friday, Nov. 28 Sale All Carpet Remnants 1/2 Price!!

Bargain Prices on Major Brands VINYL • CARPET • LAMINATE • WOOD • TILE Got a “Small” Job? We’ve got Odds & Ends!

5665 Hwy 97 N, Klamath Falls (541) 273-4215 M-F 8am-5pm, Sat by Appt.

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Assortment of Quality Items for Your Home & Holiday Decorating

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NOVEMBER 27, 2014 • HOLIDAY GIFT GUIDE • PAGE 15

Fun, Fresh, Healthy Salad

(NAPS)—A big help in putting your family meals, parties and cookouts on the fast track to fun, easy entertaining can be couscous, a tiny pasta that cooks in just five minutes.

Original, whole wheat and tri-color couscous is available from RiceSelect. This versatile ingredient can be excellent in side dishes, entrées and salads such as this:

Holiday Savings

Confetti Couscous Salad Yield: 4 servings 1 1 1 ⁄2 1 ⁄2 ¼ 1 ⁄2 ¼ ¼

cup water cup RiceSelect Couscous cup celery, chopped cup carrots, shredded cup green onions, finely sliced cup dried cranberries cup sliced almonds cup balsamic vinaigrette (or favorite salad dressing)

10x15 Unit $45/mo 10x20 Unit $55/mo (prices good for 6 months)

In saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool. When couscous has cooled, combine with all remaining ingredients except for almonds. Mix well; chill until ready to serve. Add almonds just before serving.

For further facts, tips and recipes, go to www.riceselect.com or call (800) 993-7423.

starting Dec. 1, 2014

New Customers Only

Wocus Mini Storage & RV LLC

Archery • Waterfowl • Fishing

Check Us Out on Facebook for Daily Promos!

541-273-0606 5040 Wocus Rd

Come In and See What’s In Stock and On Sale!

off Hwy 97

Mon-Fri 10am-6pm Sat 10am-5pm

This smart salad offers a new twist on a popular food

(turn right on Wocus Rd.)

7255 S. 6th St. 541-273-5281

Blue with Red Doors That’s Us!

cascadeoutdoorsinc@gmail.com

Holiday Meats Smoked Turkey $49.95, 10 lb. Bird

(Order Early)

Seasoned Prime Rib $13.49 lb.

Gift Baskets Buckaroo $23.95

Natural Boneless Prime Rib $12.49 lb.

Round Up Chuck Wagon Build Your $37.95 $59.95 Own (Add’l $6.50)

All curing without artificial chemical nitrates - only those naturally occuring in sea salt and celery juice.

Bone in Ham $3.99 lb.

(semi-boneless available)

PAGE 16 • HOLIDAY GIFT GUIDE • NOVEMBER 27, 2014

Quality. Reliable. Tires!

3313 Washburn Way

541-883-8146

www.basintireservice.com