; . has arrived
(Ton tinned from page 2 column J)
24 hour» before cutting out and fry
ing the nogget*.
EGG NOG PUFFS
I cup all purpose flour
I teaspoon sugar
94 teaspoon ground nutmeg
9k teaspoon salt
cup milk
9k cup butter or margarine
9i cup rum, brandy or Southern
Comfort
4 eggs.
V4 teaspoon ground nutmet
M teaspoon salt
2 cups heavy cream - divided
2 egg yolks
h cup rum, brandy, or Southern
Comfort
to escape. Cool completely bgfore
JllUng with Egg Nog Filling
Note: Puffs can be baked, cooled,
and frozen for several weeks
after each until paste loses its gloss.
Drop paste by teaspoonfuls onto
greased baking sheets, about I9 i
inches apart. Sprinkle lightly with a
few drops of water. Bake at 400*F.
for S minutes, then reduce heat to
350 *P. and bake about 25 tglnulos
EGG NOG FILLING
(Use fo r cream puffs)
longer, until golden brown. Loosen
from baking sheet and cut a tiny slit
side o f each pu ff to allow steam
In medium saucepan, mix to
gether sugar, cornstarch, nutmeg
and salt. Gradually stir in I cup of
the cream. Cook, stirring constant
9i cup sugar
3 tablespoons cornstarch
ly, over medium heat until mixture
begins to simmer and is very thick
and smooth. Remove sauce from
heat. Stir a small amount of sauce
into egg yolks and mix well. Add
egg yolk mixture back to remaining
sauce and mix well. Cook over low
heat, stirring constantly, until mix
ture changes texture (about 2 min
utes). At once remove from heat
and turn into small ceramic or alass
bowl. Cover with plastic wrap and
chill thoroughly, at least 3 hours.
Whip remaining cream until stiff,
then gradually whip in alcoholic
spirits. Stir sauce, then gently fold
whipped cream mixture into sauce.
Spoon Filling into pastry bag Fitted
with small tip. Press Filling through
tip into slits in puff shells.
Makes about 294 cups, enough to
Fill 39k dozen small puff shells.
®r .
Sift together flour, sugar, nut
meg. and salt onto waxed paper In
medium saucepan, combine milk,
butter and alcoholic spirits; bring to
boiling. Quickly stir in all the flour
mixture and continue stirring until
the paste forms a ball that does not
stick to the pan. Remove from heat
and let cool 2 minutes.
Beat in eggs one at a time, beating
Meat M arket
Swift B u tte rb a ll
Young T u rkey
Try a live
Christmas tree
A living Christmas tree is not only
an attractive holiday decoration but
later can be a valuable addition to
the home landscape as well.
Some o f the more popular living
Christmas trees are Scotch pine,
Douglas fir, shore pine, blue spruce,
noble fir, Austrian pine, redwood
and giant sequoia.
Check at local nurseries to find
out which varieties are adapted to
the d ifferen t growing conditions
found in Oregon.
Living Christmas trees come in
two forms: containerized or balled-
in-burlap. Trees grown in containers
are more likely to survive the in
door-outdoor transitions and are
simply easier to deal with, McNcilan
says.
H ow ever,
a nursery-grown
balled-in-burlap tree that has been
properly root-pruned can make an
excellent living Christmas tree, even
if it eggires a bit more work.
Q O e r than taking the tree direct
ly ■ to o rc once it is brought home,
M c m i'a n recommends a two or
three step relocation procedure that
w ill allow the tree to adjust to
warmer inside temperatures gradu
ally.
First place the tree in an unheated
garage for four days, then in an un
heated room in the house, if possi
ble.
A containerized tree can be left in
its container indoors. The balled-in-
burlap tree must be placed in a tree
stand or pot that w ill support the
tree and allow it to be watered.
Leave the burlap on the roots and
tree trunk while the tree is in the
house, says McNeilan.
Place the tree in the coolest loca
tion in the room where it will be a
decoration. Keep it away from hot
air ducts and direct exposure to sun
light. Also keep the tree at normal
indoor temperatures no more than
four to five days.
If the tree isn't watered enough it
will dry out and the roots may be
damaged, McNeilan warns.
Decorations are fine as long as
they d on ’ t break twigs and
branches. Keep hot bulbs away
from the foliage and do not use
flocking or artific ia l snow on the
tree.
When it's time to plant the tree
outdoors move it to successively
cooler locations in the house before
placing it completely outside.
To plant a containerized tree dig a
hole at least twice the size o f the
tree's estimated root area. Mix the
soil from the hole with an equal
amount o f organic matter such as
peat moss, compost, rotted manure,
sawdust or leafmold.
The organic matter is especially
im portant in clay soils that don’ t
drain well, says McNeilan.
Remove the tree from the con
tainer and spread the roots out as
much as possible. Then place the
tree in the planting hole so the soil
surface meets the tree trunk at the
same place it did when the tree was
in the container.
Fill the hole around the plant with
the mixture of soil and organic mat
ter and water it in.
To plant balled-in-burlap trees
dig a hole twice the size of the root-
ball and mix the soil from the hole
with an equal amount o f organic
matter. Cut the twine from around
the tree trunk and unwrap the bur
lap from the upper half of the root-
ball.
U U A
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Meetess Pride
Young Turkeys
S ugar Curad - Tender
As« H U M 11 M K
Butt Half
$«49
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Home! Cure 81 Hams
U . 1 0 Á QroOo A-1B41
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$4°9
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Louis Rich Turkey Breasts $
H O lg S • »
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U.S.O.A. Grade A • Armour Star • Self Basting • 10 to 14 lb.
Flash Frozen • Reg. 98* lb.
ea.
lb.
Extra Lean Ham t x r . ’iT V y r
Oregon Chief Sausage ïz t .'.T*
Young Turkeys
$249
• Sour Croam
a Win« Snack
Rog 12 M «a
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t ie r Frosh
Butto« Bastad
IO atm
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Lassco Herring
Boneless Turkeys
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Fresh Pacific Oysters
‘ 395
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price
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We ha»» • l»rg» s»l»cuon ot Poultry H»m« a«»il»M» tor your Holiday neada Fr»ah NortMtt Turkey a,
Young Turkey
Smuk«! Turkey», Oaoao. -SwiH Slutted Turkey», Sw.it Lu Buiiwbaii Turkey* and Tufkay
69,1
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Mrs. Smith's
C u s ta r d
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M axwell
fH O U S i
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• Electric Pere
• ADC
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Mrs. Smith’s
maxwell
House
Pumpkin
Pie
C, .natMT-TE-FINE
Suga'
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3 lb. can • Rag. SS 89
S
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• Unbleached
-allpurpo»«
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MY-TE-FINE
Flour
101b bag • Rag S2 25
26 oz pkg. • Reg. SI 99
S lb. pkg. • Rag. S1.85
each
First two
Additional at
Rag Price
Yubyi Coffee
»61
First ona - Additional at regular price
J
Mortons Pumpkm Pie
First ona - Additional at regular price
85i
Frozen Food
B akery
Brawn ’N
. Serve Rolls
- W h ip p e d T o p p in g
1
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MY-TE-FINE
8 oz. tub
Rag. 79*
MY-TE-FINE
Package of 12
Reg. 85*
M Y-TE -FIN E
Fies
ewmeem • Mnca * » « « n u
Fru. • IS* R a. U M
$919
W h ite F an
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MV TC-TMS • MM« • «»— »
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$909
MY TH FINE Rolls ît , î =% '^69£
MY-7E-RNE Stolen i-.-’ti
99i
French Bread
ir-* 2 . »1
Each et these
Whipped
Topping
MY-TE-FINE
F r u it Cake
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»41
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2 4 ® Tn
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24 u Hokdav Tn
Com bination
Vegetables
M V T E -F lN t • 20 o i pkg • ft«9 51 25
i r / t ® Fo*Pan
Vienna Bread 8.”«r -
2-99«
Little Donuts
English MuffinsT^X -rx.Tr22l
Co«n«*y S»y
Brocco*« B
99
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J u ic e
Sonny Boy • 12 Of c«n • Rog |1 .1 5
79c
B irdseye
V egetables
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Souco 10 O
51 ’ W
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o f pkg Rog 5
• Broceo*« C o rro « *
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99
c
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Rhodes Dinner Ro«s._____-» 1 1 I MY TE FWE Strawhemes v .« »11
Pet Ritz Pie S h e l l s 89«
Apple Pie
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Ore-Ida Tater Tots w — n- »11 | MYTERNE Grape Juice n cr-9 9t
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