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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 22, 1955)
"."W Jv '"i H v nam for Gh 0 Prefty ai picture is the Christmas ham-traditional meat at holiday time for many families. Here the handsome meat is accompanied by equally good looking and enticing corn on the cob a vegetable grandmother, lacking frozen foods, was never able to serve at Christmas. Today's cook also has the ' advantage of yesterday's in finding her meat man offers a va riety in ham sizes and types, from small picnics to oversized hams and from the regulation uncooked ones to ready-to-serve, varieties requiring no cooking at all. . There's a Ham for Every Cook And a Size to Suit the Crowd By MAXINE Bl'REN Ktatesmaa Wamaa'a Editor Ham is traditional fare in many households on Christmas day, the maat. giving pleasant contract to that recent Thanksgiving feast. Ham provides color and extinctive flavor to the holiday dinner. Though serving hrm is traditional, the wide variety available to the family cook is comparatively new. There is EjYWwnrha"m'ie ;V " U be served. garnished with There is also the rolled shankless ham, which looks nice when cooked, and poses no carving problems. This takes more time than the regulation ham, aa the rolling makes heat penetration slower. Then there is the canned ham, available in almost any aize, from smalt family affairs, up to enough for a crowd. These go a long way, because boneless and fully cooked, therefore without waste But no matter what size you buy, or what type, plan to score it and give It a pretty glaze, with brown sugar, a spicy mixture, . with fruit glaze or your family favorite. To roast a ham, place fat side up on a rack in an open, shallow pan. Do not add water, do not cover. Insert meat thermometer if you have one, and if you haven't - put one on your Christmas list, they're wonderful. Roast in a alow oven, 325 degrees, according to accompanying schedule. To glaze,, remove ham from oven about V hour before time indicated, pour off drippings. Re move skin on top, score Jat and cover -with brown sugar. Return ham to oven, for rest of cooking time. Stud , with cloves before serving. Cranberries make a good glaze, colorful and full of tartness. Here we have a suggestion for a cran berry glaze with pineapple though it is for a ham slice, use the same glaze on a whole ham. CRANBERRY PINEAPPLE HAM SLICE . 1 1-inch thick ham slice Whole cloves Vt cup crushed pineapple 1 can jellied cranberry sauce 1 teaspoon grated orange rind Gash edge of ham in several places to prevent curling. Stick cloves in fat. Place in baking dish. Mix crushed pineapple, cran berry sauce and orange rind. Pour over and around ham slice. Bake in a 325 degree oven 20 to 25 minutes if using a fully-cooked ham slice, 1 hour at 325 degrees if using a cook-before-eating slice. Cover the cook-bef ore-eating kind the first 45 minutes; uncover the last 15 minutes for browning. Serve topped with fruit sauce. 4 servings. After aD, . many families like ' their old ' favorites at Christmas time, often a traditional way of cooking foods. Here's our favorite preference for ham sauce and an Vn JUIi ,ttl D-I less packages, and the plastic idea for a spice topping. I find wn "UTlIn KeCIDO COated wedges produced by this them on a well-worn card in my oiaest me. 1 - ' MAPLE RAISIN SAUCE ' ' 4 cups boiling water cup flour y Spices if needed 1 1 tablespoon maple flavoring H cup aeedless raisins - 1 teaspoon salt - " , H teaspoon ' paprika , - If ham has a spicy glaze, if will not need additional spices. Cover raisins with warm water and let set while ham bakes. Stir boiling water into ham drippings, add flour miked with little water to make a paste. Stir ever fire, .cook until clear, adding flavoring and seasonings and raisins. Keep hot until ready te serve. . This is t good sauce to pour ever sweet potatoes a little while before they are done makes a wonderful glaze. . rist ..-4. . suit air oecasions'rand size of family glaze one meat packer even provides the glaze, pineapple slices and bright cherries. This ham may be sliced and served cold right from the wrapper. The standard cook -before-eating style of hams still remains the most popular, because many women like to follow their own recipes for roasting and gluing. The wrapper usually tells the correct time for making. To make a really spicy topping for the ham, mix 4 tablespoons cinnamon, - 2 tablespoons ground cloves, 4 tablespoons mustard, Mi . cup brown sugar, 1 teaspoon ma ple flavoring and about 1 cup flour. Stir to a paste with water, and spread generously over the scored ham about half an hour or more before it is done. It makes a slicy crust. . Seafoods Make Casseroles, Dips Thaw frozen scallops, drsin and bread. Fry in shallow hot fat and serve with crisply-cooked bacon and cole slaw for lunch. Add cooked quartered, scallops and canned drained sliced mush rooms to a cream sauce: heat but do not boil. Serve over very crisp buttered toast and top with crisp ly-cooked bacon. Add . a green vegetable or a salad and you have a fine main course for a company lunch. ' If you've been longing for fish fried with that crisp crusty cost ing of real corn meal so famous throughout the South, here's a real Southern Fish Fry right in your own kitchen. FRIED FISH. DIPS 1 12-oz. pkg. corn muffin mix 1 egg 14 cups milk Empty contents of package into bowl; add egg and milk, and mix well. Dip cleaned fish into batter, covering all parts well. Place in hot frying pan containing V melted fat; brown on one side, turn and brown on the other side. Total cooking time 10 to IS min utes, depending on thickness of fish. . ' . Variations; For more crusty covering, fish may be dipped in milk or egg mixed with 2 table spoons water; roll in dry corn muffin mix and then fried. ege-sedsfwtz y mfwy mfwmffm Two Kinds Corn Trv servinc Corn Corn Sauares with lunchtime soup or salad to add that extra something it takes to turn a light snack into a hearty meL These quick and easy corn squares are hot bread ana vegetable all in one.' Ideal for, buffet or dinner table. CORN CORN SQUARES 1 12-oz. pkg. core muffin mix I egg cup milk 1 cup canned cream-style corn anipijr conienu oi pacsage in-, to bowl: add egg. milk. corn, and Empty contents of package In blend until dry ingredients are moistened. Spread in greased 8 inch square pan. Bake at 400' (hot oven) 30 minutes. Cut into squares and serve piping hot , Variation: (using whole kernel corn). Increase milk, to cup, substitute one 12-oz. can whole kernel corn, drained (1V4 cups) for cream-style corn, stir in after other 'ingredients are blended. mas, a . ; ' V- - : ; ' . . . - i , J. , . , .,- : '-h , . . . ' ill The following times are approximately those required for baking a ham. If a thermometer is ued. it will register 160 degrees when the regular ham is done, 130 degrees for the shankless; STANDARD HAM Weight I pounds (piece) I pounds 10 pounds JVi hours 12 pounds j 4 hours . " 15 pounds 4'i hours 11 pounds .1.-1... -,.:.5 hours 22 pounds 1 ....I.... I hours 24 pounds .......Mi hours ' - ' SHANKLESS HAM 1M DEGREES 4 pound piece 1 hours I pound piece .2 hours ' I pound piece 3 hours t to I pounds - 2 to 2 hours I to 10 pounds - to 2H hours 10 to 12 pounds 2 to 3 hours 12 to 14 pounds 1 3 to SVi hours 14 to 18 pounds ..: 3i to hours If you wish to heat a ready-to-cook ham through, allow about 15 to 20 minutes at 30 for a thick slice, or 10 to 13 minutes per pound for a whole ham. Bake at 330 degrees. Internal tempera ture will be 130 degrees if a meat thermometer is used. Freeze Cheese for Future Practical Good news indeed for those who like to buy cheese in quan tity is the report from the United States Department of Agriculture on experiments made by the Min nesota Experiment Station on the home freezing of cheese. Ten dif ferent varieties of cheese will freeze well at below zero temper ature if the pieces are not more than a pound in weight The var ieties are Cheddar, Brick, Port du Salut, Swiss, Provolone, Mocxa- rella, Liederkranz, Camembert, Parmesan, and Romano. Slow freezing is though to be the un desirable factor in the freezing of cheese. ' . Freezing directions: Cut pieces no larger than one pound in aize or use packages no larger than one pound in weight. Leave small sizes like Camembert and Lleder- granx in their original wrappings but over-wrap. Wrap cut pieces, as Cheddar wedges or cuts, in freezer foil or transparent plastic film wrap, pressing material tight with hands to keep out air. Freeze at zero F. or lower. Thaw in refrigerator. These experiments as related to Cheddar-cheese bear out those conducted by a leading Oregon Coast maker of fine Cheddar, who also feels that the one-pound size is good from the standpoint of use- but hss found thst the two-pound brick is also success fully frozen and is a convenient size for many families. These paraffin-dipped loaves, the rind- cheesemaker, need no wrapping for freezing, providing the pro tective material is unbroken. This Cheddar has been successfully kept up to six months. Unstick Trick For Drawers If you have a drawer that sucks, iirai una me irouoie soot too. bottom or en th sides. The place ' where the drawer aticks is usually more worn and shiny than the rest of the sur face. If the drawer doesn't stick too badly,' try rubbing the sur face with soap, paraffin or heavy paste wax. If that doesnt work you may have to sand down the surface, but in that case, be very careful how you go about it if the spot Is where It might show.. Family Tradition . . . ' ' '. ' - Ql'ICK PIE Line a pie plate with lady fingers and fill with a gelatin chiffon mix ture. Chill and. top with whipped cream before serving. If you are using an orange flavored filling, garnish the whipped cream with shaved chocolate. 1M DEGREES we- i Time- S3yi hours y hours ! S YUMMY . You can make an Ice cream cake at home. Bake an anglefood cake and cut it into three crosswise lay ers. Spread two pints of slightly softened ice cream between two of the layers. Work fast now and cover the whole cake with two cups of whipped cream (sweetened and vanilla-flavored). Freeze the ice cream cake and serve with a fruit sauce. You can vary the flavors of the Ice cream and sauce to suit your taste. GOOD LICKIN' Small fry like cupcakes spread with peanut butter. Or use peanut butter as a spread for muffins. CRISPY . . Vary those brown-and-serve rolls. Make them into crisp and buttery tidbits to serve with chilled toma to juice. Cut them into crosswise slices that are about half an Inch thick. Spread both aides of the slices with butter or margarine; ar range them on a sheet of aluminum foil and sprinkle top sides with ses- same seeds or grated cheese. Toast in a hot over for about 10 minutes or until golden-brown and crisp. EES, tostt treat! mokes tU XllllSt dishes better THI LOW CALORIE AII-fWOSE CHEESI IOU M Ike PaVBe)f ttMkf fa? yw Ufc ftgH 4 m a s"wi aieOTUy Bsssrwvv w ej VMy. (to ewfle VmS3 PR4isjs) GBs) fjsjs e)R$) wHB 4st feB4aassj'' flRte)))) t . - Holiday Hints For Dips, Bites Dip, bites and inck popu- baking sheet and flaten with the lar foods these days. Here we ve collected a group of such neces sities for holiday season. Dipt are good with potato chips, crackers, carrot sticks, cauli flower flowerets, celery, and all manner of other crisp tidbits that can be picked up with, the fingers. ! HAT CLAM CANAPE SPREAD . 1 10-ounce can minced dams, drained . , 2 tablespoons mayofflaise -1 teaspoon prepared horse- radidh ; , ' 1 tablespoon chili sauce Toast rounds of crescents Coipblne clams, msyonnaise. horse-radish and chili sauce; mix welL Spread on toast rounds or crescents and garnish as desired. Broil 3-4 inches from source of heat 5 minutes, or until piping hot Makes 4 cup spread. CHEESE SAUSAGE BITES 12 2-inch toast rounds U cup chese spread with bacon 4 brown and, serve sausages Spread toastl rounds with cheese spread. Out sausages into small pieces anclarrange on top of cheese spread, lfroil 3-4 inches from source of heaV35ininutes, or until sausages arebTrrned and cheese is melted. Makes 1 doz. "bites." BAKED CHEESE SNACKS 1 cup grated processed Cheddar chese (about Vs pound) 1 cup softened butter or margarine ' 4 teaspoon celery seed ' ' teaspoon onion salt cup sifted all-purpose flour tombine all ingredients: mixlates into threads which are hard. until blended. Shape mixture in- i to small balls, about -inch in ' diameter. Place on ungreased I NO BROWN You , can, prevent fresh pears from turning brown when you are cutting them up for a pie; just drop the slices into two quarts of cold water to which a tablespoon and a half of aalt has been added. After the pie has been baked, serve it warm with wedges of cheddar cheese or scoops of va nilla or chocolate ice cream. HERE'S HOW FITS IN HOLIDAY PLANS ! - r- -. TRY THESE WITH special cttp oi rtua nclri rm "rv j" , J , . ... i ,l .Seer:- IJw, Delicious Dar-D-Q Chips hs Nibbles 4 L - 6 BLUEBELL Hjtarfo Chips offers you a choree oP TWO, , perfecf party pack? I tines of a fork. Chill several hours. Bake in .very hot oven (430') 4 minutfs, or until golden brown. Serve not Makes 2Va dozen - ; . STAR GRILLS , 1 to lVfc dozen toast rounds , or star ,:, . . Prepared mustard 1 12-ounce can luncheon meat, thinly sliced. . 1 medium-sized banana, peel ? ed, scored and thinly sliced , 1 tablespoons lemon juice Spread toast rounds or stars lightly with mustard. Cut lunch eon meat into rounds or stars. Arrange on toast rounds or stars. Tip with banana slices and brush with lemon juice. Broil Inches from source of heat until lunch eon meat is lishtly browned. Makes 14 dot. Holiday Time Is Time for Candies It's getting along toward candy. making time, so let's look to some new ideas. A caramel-like candy here combines Brazil nuts and mo lasses to make a pleasing chewy contection. ' BRAIL NUT CHEWS 1 cup molasses ' 1 cup sugar 1 tablespoon butter or mar garine . .. U teaspoon baking soda -24 cups chopped Brazil nuts Combine molasses, sugar and butter in a 2-quart saucepan.; Place over low heat and stir until sugar is dissolved. Cook over med ium heat, until syrup . when dropped in very cold water separ- but not brittle, or until candy thermometer reaches 270 degrees, Remove from heat, stir in bakine soda. Add nuts. Turn into a greased 15 x 10 x 1-inch jelly roll pan; spread quickly. When candy is slightly cool, cut into squares. Wrap in waxed paper. YIELD: Approximately 1 4 pounds. Making biscuits, try adding grat ed ' cheddar, Swiss or Parmesan cheese to the dough before rolling out. WITH YOUR . J MEW DELICIOUS CRISPY, CRUNCHY "PARTY - TIME 1 T..-''i " Statesman, Salem, Ore., Thurs., Dec. 22, "53 (Sec. II) 1 Holiday Timo to Recall Special Family Traditions By ERMISA FISHER ' . Extension Agent Heme Economic One of the nice things about the holiday season ia that there are so many lovely traditions associated with it We usually think of traditions as things which take many, many years to get started. Family traditions are funny things they probably won't seem important to anyone but the family. But they get started somehow and we keep doing certain things a certain way every year and . having lots oi fun. Traditions thst meanthe most to many fam ilies are those that "just grow.1 You may not even know for sure how they started, but there they are and no family holiday or celebration would be complete without them. Remember the Day The holiday season is probably the time we think most about traditions because there are so msny wonderful ones that nearly every family shares. If I asked each of you what traditions you remember from childhood, I'm sure such things as where you hung your stockings, when the gifts were opened, or the special kind of cookies you had, would be mentioned. It may have been the kind of trimming you used on the tree. Attending the Christ mas eve church service is sn im portant one to many families. The strange thing about tradi tions is that they sometimes seem to start by themselves, but they take some cultivation and encour agement to keep them going. No one planned to use the same crystal dish for cranberry sauce each year at Christmas, but it gradually became as much a part of the dinner as the turkey or the plum pudding. Great-grandmother's huge old platter was the logical resting place for the Christmas turkey and no one In DUNK RECIPES ' ; . Nv - At : -j i n. -,-. -.iww- t-, -""-w i BLUE CELL POTATO CHIPS! JS h 'Chut.. ' -""u-iii!iA f 5HOKTRIMG POTATOES (At ONLY IIUI IEU CAN MAKE 'IM) ...ferasUr -Duffoff Dlnnors! Nw light-PrW Salf KING-SIZE fPIL-PAKjnstjVV ECONOMY TWItJ-PAK Two legf h ONI Sturdy leal ' ALLJ SWELL WITH DEiUJEDBEiEi j r fl!2 iiiipiiii '.V.m r the family gave it much thought. But when someone tried to sub stitute a pottery platter, you should have beard the protests. Family Ties 1 Yes, traditions seem to grow on us and isn't it wonderful that they do? They make family, ties even closer. And after the children have grown up and have homes of their own, they provide rich memories and inspiration for aimilar traditions in the new homes. - Mrs. Connie Hampton, a for mer County Extension Agent told of what they do in their family.. The children have a tree of their own in one of the bedrooms, where they may decorate it aa they like. They string cranber ries, popcorn, and help make fancy sugar cookies., A string is fastened to the cooky and hung on the tree. . Traditions are fun to start and fun to keep going. Look around your home. You probably have ' many now that you just haven't - recognized. Anything that is fun. . tor the whole family can be re peated year after, year. If iff ' as much fun the second time as 1 the first, it's well on its way to ', becoming a tradition. It' up to family members to keep it alive . and healthy. Dont let traditions ' gradually die. They give family , ties strength. t. TOR USE - r 4 v .i ft- - Sealini COLD 0 . !j