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)