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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (Nov. 25, 1981)
W HUMP NIGHT % Tonieht Bosworth Brothers and 99C Drinks Start your Thanksgiving break off right tonight. Rock with the Bosworth Brothers Band and enioy 99C Beer, Wine and Well Drinks from 9 to midnight. Meet your friends and have fun tonight at O’Callahan’s Hump Night! OXALLAHAN’S Incredible Edibles 8c Libations 440 Coburg Road. Eugene Phone 343-1221 -YV>e umbrella am-'brel-a esp South am-.in [It ombrella, umbra] 4 Something which covers or embraces a broad range of elements or factors (Webster s Dictionary) The Annual Giving Program Every year thousands of alumni and friends make gifts to the University through the UO Foundation's Annual Fund. The gifts are processed and passed along to the colleges, departments, faculty and students, or invested as part of the endowment fund. These annual gifts are triggered by a sophisticated program of direct mail, student operated telephone campaigns, and in-person visits. Incidentally, more than 90% of all the annual gifts are restricted to a specific University purpose by the donor. Want to know more about the annual fund? Call Doug Wilson, Executive Director, at your Foundation, 686-3016. THE UNIVERSITY Ol OREGON FOUNDATION Your first Thanksgiving on your own: How not to burn your bird OK, so you're stuck in Eugene a zillion miles away from Mom, Dad, Rover, and that great turkey you've always had Somehow a bunch of friends (stuck in the same boat) decided that you should provide a tradi tional turkey dinner at your place Before you rush down to the grocery store to pick up four turkey TV dinners, and before you get out the frying pan to start cooking that huge frozen turkey Uncle Henry dropped off, take a few seconds to learn how the pros make a real Thanksgiving dinner How To Cook A Thanksgiving Dinner In Five Easy Lessons Thanksgiving dinner is without a doubt the most difficult meal that you will ever prepare, yet when a few easy steps are followed even a TV dinner connoisseur can prepare a feast that Mom would be proud of First, you will want to buy The Bird since he will be the focal point of the meal Figure about two pounds of turkey per person, unless you plan on feeding hungry 240 lb football players Of course, you will want to buy a slightly larger bird to make sure that there will be leftovers for the three A M refrigerator raid Lesson No. 1 Most of you probably think that Mom gets up at five A M each Thanksgiving and prepares the entire meal in a mere 10 hours There is a little-known secret which solves the Oh. I'll never finish ALL of this in one day biues start the day before Stuffing and dessert can easily be prepared ahead of time STUFFING What You Will Need 8 cups dry bread cubes (not the store kind the cut-’em-up-the-night-before-and leave- em-on-the-counter kind) 2A lb fresh mushrooms, sliced 1 small can water chestnuts, sliced '/? lb butter 2 medium onions, finely chopped 1 'A cups chopped celery 2 tsp salt 1 tsp pepper 1 tsp paprika 2 tsp chopped parsley (fresh) 1 tbsp poultry seasoning 1 egg beaten In a medium frying pan melt the butter over a moderate heat Saute sliced mush rooms, onion and celery Fold in beaten egg In a three-quart saucepan combine bread cubes and seasonings Add sauteed mixture and stir Simmer over a low heat for five minutes Let cool Nibble Cover and place in refrigerator until morning Graphic by Jarm Harr Muyer DESSERT PUMPKIN PIE What You Will Need 3 eggs 2/3 cup brown sugar 'h tsp salt 1/ 3 cup sugar 1'/? cup milk 1'/? cup cooked pumpkin 2 tsp cinnamon 2 tsp ginger Vi tsp nutmeg '/«tsp allspice 1 unbaked pastry shell Beat eggs to submission Stir in salt, sugars and milk Add pumpkin and spices Mix well Pour into pastry shell Bake at 425 degrees for 35 to 40 minutes Serve with vanilla ice cream or whipped cream Nummy PASTRY SHELL What You Will Need Vi cup shortening '/« cup cold water 1 V? cups flour '/} tsp baking powder Vj tsp salt Melt shortening, add water and mix with rest to a smooth dough Chill Dust pastry board lightly with flour (formica countertop can also be used) Flatten dough, lightly roll it Vi to Vi inch thick trom center to edges, with lightly floured rolling pin, using short strokes, to make a round 1 inch larger than pie pan Turn dough often to keep it round Do not turn it over but lift from board occasionally If it splits at edges, press together Sprinkle board with flour as needed Fit crust loosely into ungreased pie pan Do not stretch dough but ease into place to prevent shrinking Trim edge '/? inch from pan Fold edge under and flute rim hook ing points under pan edge to help hold shell in place during baking Fill and bake like we told you above Now, on Thanksgiving day there are only four, count em. four, thugs left to be done (1) The turkey, (2) gravy, (3) whipped potatoes and (4) hot spiced cider ROAST TURKEY IN FOL Preheat oven to 450 Rinse bird with cold water, drain and pat dry Season with salt, pepper and ginger Stiif it (if you’ll pardon fhe expression) Trussturkey by fastening loose skin of neck to baek with skewers Tie drumsticks together, crossing thread under tail of bird or push drunsticks under band of skin at tail if this is irmct Place turkey in center of a foil strip longenough to meet on top of bird plus 12 inches If standard 18-inch foil isn't wide enough splice two sheets of foil with a double fold pressed flat Bring sides of foil together over breast of bird and make a double fold to fasten above Bring sides of W up high enough to prevent drippings from escaping into pan but do not seal Packige should NOT be airtight or you'll have an explosive bird Place turkey breast up in shallow pan Cook within 30 to 40 minutes of total time given on chart Carefully open foil, contin ue cooking until bird tests done, and is browned M Lesson No. 2 CHART FOR ROASTING TURKEY IN FOIL Size of bird 6-8 lbs 8-12 lbs 12-16 lbs 16-20 lbs Oven Temp 450 degrees 450 degrees 450 degrees 450 degrees Time 1 '4-2 hrs 2- 24 hrs 3- 34 hrs 34-4 hrs When to do what 12 P M Dress Bird 1 P M Put bird in oven 3PM Start Potatoes 3 30 P M Put potatoes on to boil 4 45 PM Start Gravy 5 00PM Serve dinner Serve Spiced Cider with dessert after dinner Lesson No. 3 GIBLET GRAVY Remove turkey from pan and keep warm Drain off all but 4 tbsp fat Add 4 tbsp flour and cook until brown Add 2 cups hot stock in which giblets, neck and wing tips have been cooked Cook 5 min utes, stirring in the brown bits that cling to the pan Season with salt and pepper Add cooked chopped giblets (but don't tell anyone)and serve r Lesson No.4 WHIPPED POTATOES: What You Will Need: 6 medium potatoes 3 tbsp butter 1/3 cup hot milk 1 tsp salt pepper paprika 1 sprig fresh parsley Peel, dice and boil potatoes until tender, drain Add butter, milk, salt, and pepper. Beat with electric mixer until creamy Pour into serving dish Garnish with paprika and parsley Lesson No. 5 HOT SPICED CIDER What You Will Need: 6 cups cider or apple juice ’/? cup brown sugar V? tsp whole cloves stick cinnamon Combine cider and brown sugar in a kettle Tie cloves and 3 sticks cinnamon in a small cloth bag add to kettle Simmer 3 to 5 minutes Remove spice bag Serve with cinnamon stick stirrers Yield 12 servings by wendy perrotta —CfJLc\d<4s\, nov. 25 to dec. 1 FILM &IOU Ashram at 6, 7 45 and 9 30 pm $2 50 Harold and Maud*1 at midnight Thurs through Sat Sunday at 1 p m Cinema 7 A Night at the Opera' at 7 30 p m with The Adventures ot Robrri Hood at 9 30 $3 THEATRE Aunt Lucy s Wne Loft On The Edge (improvisation) Thurs through Sun at 6 30 p m S4 University Players Alice In Wonderland at 8 p m Mon and Tues Free OFTT You re A Good Man, Charlie Brown' at 8 p m Son through Weds S3 50 $7 MUSIC Beach Boys at Mac Court Sunday at 8 p m $7 50 • $9 50 Sundance (reggae) at the WOW Hall Saturday at 8 p m S3 School ot Music Sat Barry Tucker (horn) at Beall Hall at 8 p m Free Sun Eugene Symphony preview concert at Beall Hall at 8pm Free Mon John Nunes (organ) at Beall Hall at 12 30 p m Free Tues Musical Smorgasbord in Floom 198 of the Music Bldg at 12 30 p m Free Also, Connie Schultz (organ) at Beall Hall at 12 30 p m Free LANDAV U N C O M P R O M I S I N G QUALITY An Invitation To the 5IFTH SEASON ANNUAL CHRISTMAS SALE NOVEMBER 27th THROUGH DECEMBER 7th Come up to LANDAV between tGAAi and 5PM. on these days, and step into the 5ifth Season, whete clothing and equipment for all seasons are at unseasonably low prices Some items are oneot a-kmd. some are prototypes, some have sue limitations, and some are plentiful tn sizes and colors ALL are top quality and all are 20% to 50% below suggested retail prices 20% to 50% savings GORTEX: JACKETS, PANTS, PARKAS, PULL-OVERS, HATS, BULK YARDAGE WOOL: KNICKERS, PANTS, SOCKS, SWEATERS, SHIRTS, BULK YARDAGE CROSS COUNTRY SKI EQUIPMENT INCLUDING BOOTS, SKIS, POLES. AND CLOTHING FREE GORTEX NOR’WESTER HAT with a purchase of $50 or more -1. W'l )A\' THIRD FLOOR H3 SW PARK PORTLAND 224-OWn WEEKEND RENTAL SPECIAL $29.95 (PINTO) 200 FREE MILES (IJ« per mile after ZOO) Mum be at leaM 21 years ol age and have a valid driver's license. RENT-A-CAR Kendajl FordEI3 Valley Kiver Center. (ugene 342 2ISI Barrett Ryan Entertainment presents "'X.'W.t: 1 Sunday, November 29*8 PM Univarsity ot Oregon Mac Court All Saats Reserved $9.50 $8.50 $7.50 Tickels on sale now at U ol 0 Athletic Dept Meier & Frank Everybody s Records Listen to KSND tor further information HRISTMASi ^TINSk ( TRAOTTIDNAL ROASTERS^* • SINCE 1072- X bright foil GIFT-WRAP-FOR-FOOD S1 OFF FOOD-WRAP WITH AD1 in foil j! bakersj^ J-^fit in tins 24th & HILYARD r aiTe vening of Dawg musi^with| The David Crisman Quartet !><* )jff with special guest Robbie Basho Sunday, Dec. 6, 8 p.m. One show in the EMU Ballroom $5W UO Students S650 General Public Tickets Available at EMU Main Desk & Everybody’s Records in Eugene and Corvallis Recycle this paper SUNB\NCE Natural Foods 748 E. 24st • 343-9142 Mon-Sat 8 am to 11 pm - Sun 10 am to 10 pm 10% OFF purchase with this ad Expires 12-15-81 (oneper customer)
