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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1954)
alem A Authentic Jnd (juide to Setter iitiny THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUGl MARKET! NIC Published Thursday Each Week C apital Adjournal ICTDOINI Edited by Marian Lowry Fitcher Salem, Oregon, Tuesday, December 21, 1954 Local Marts Crammed With Goodies for Gay Holiday Period , . Ay ' Xif Jit li A. v- 7 ' V- v Turkey Again King at Christmas dinner is another of I poultry. Do not pack or the re-- : ...1 rr..L-. if hs An I .... those occasions where Turkey is one of the popular meats for the day. Some may serve Baked warn, others may try their luck with Duck or Goose. But for many Turkey again will be the festive main course. And so here goes again with hints on turkey cook ing: Buying: Allow to V pound per serving. Defrosting: Albw plenty of time for defrosting. Turkeys vary. Gen erally speaking, allow one-half to one hour per pound. Stuffing Hints Stutf your turkey just before roasting. It is not advisable to stuff the day before. Give your family and guests a choice and surprise them with two kinds of dressing . . . fill the neck cavity of the bird with one kind (apple, oyster, chestnut) and the main cavity with the old-fashioned sage variety. This solves the prob lem too when some members of the family like dressing more moist and others more dry. If you like more dressing than a turkev holds, you can place ex tra in a greased pan or casserole or a bag made of aluminum foil. Bake the last 1 to Vi hours of turkev roasting time Handle stuffing with care. Don't pack into bird but place in lightly as It wiu expand auring ine cook inc. Place turkey in a bowl, cavity tilted upward for easy, neat slutt ing. Roasting Hints Start roasting breast side down, if turkey is not too heavy to handle. Turn breast up the last hour. Allow 30 to 40 minutes extra time for roasting bird . . . should it take longer to cook than esti mated, to allow time to make gravy, to remove trussing cords and to arrange on platter and gar nish nicely. Tet for Doneness Move the drumsticks up and down . . . turkey is done if the leg joint gives readily or breaks ... (or 180 degrees if you have a meat thermometer i. Another expert puts it this way on cooking and serving the tur key: "Oven temperature at 325 de grees, no matter the size of the 'turk.' No need to worry about adjusting heat to size of birds as cooks used to do. Roasting time varies of course with size of bird; time varying from 3"-4 to 5 hours for oven-ready 6 to 12 pounders, 5 to 6 hours lor oven' ready 12 to 16 pounders, 6 to 7'j hours lor 16 to 20 pounders and 74 to 9 hours for 20 to 24 pounders. "Roast turkey on rack in a shallow pan. Do not add water or cover the pan. To protect tur key from getting too brown or drv. many like to place a loose ten'.' of aluminum foil over the hird or a piece of thin cloth .moistened occasionally with fat "Use light touch when stuffing , suit will be ditto, "Let Turkey Set Specialists ad vise 20 to 30 minute out-of-the oven waiting period before serv ing. Waiting period helps make the meat juicy and carving easi er; gives proper time for gravy making and finishing-up. Bird will hold heat so don't worry about that." In the Foods Section through Thanksgiving period we ran a num ber of traditional Bread Muiimgs. This time we give some other ideas, including this one on Toasted Rice Stuffing: Toasted Rice Stuffing 1 cup uncooked white rice 2 cups waiur l teaspoon sail 3 tablespoons butter or mar garine Vz cup chopped onion 1 cup chopped celery 1 cup fine dry bread crumbs 1 egg 1 teaspoon salt Vi teaspoon poultry seasoning Dash of black pepper Vt cup water or turkey broth Method: Spread rice in a shallow pan and place in a 400 degree F. oven. When the grains turn slight ly yellow, stir well. Continue to toast, stirring occasionally, until rice grains arc a light golden color. This takes 15 to 20 minutes. Put the toasted rice in a saucepan. Add the water and salt. Bring to a vigorous boil. Turn the heat as low as possible. Cover the sauce pan with a lid and leave over tnis low heat 14 minutes. Remove from heat, but leave the lid on 10 min utes. While the rice Is cooking, melt the butter or margaine in a sauce pan. Add the onion and celery. Cook until tender, stirring oc casionally. Add onion and celery mixture to the rice and mix in the bread crumbs, egg. salts, poul trv seasoning, pepper and broth or water. Stutf lightly into the hird. Do not Dack as the stulfing expands during the cooking. Stutf the bird just before it is placed in the oven. Do not stuff and rc- friecrate. This stuffing, however may be prepared ahead of time so long as the liquids are not mixed with the dry ingredients until the turkey is to be stuitca ana cookea. Extra stuffing can be baked in a separate pan or made into balls. This recipe makes about 6 cups of stuffing. Allow cup of stuffing for each pound of poultry, dressed weight, or 1 cup for each pound ready-to-cook weight. Frosted grapes are a lovely, in expensive and eatable garnish for turkey. Just dip grapes in slightly beaten egg whites and then into beet or cane sugar. In the news lately from Wash ington, D. C. were notes about the turkey for President Eisenhower and also something about the Pret zel Stuffing. So here goes for this stuffing. Pretzel Stuffing (Makes enough for a 12-pound turkey)' t cups coarsely crumpled pret- V ' ' ' W W Jiffy Dish Using Canned Foods Good A handy collection of canned goods can bring forth this Chicken Tetrazzini within a matter of min utes and it is quite a company fore dish, too. Chicken Tetrazzini You will need: Vermicelli Canned chicken a la king Canned mushrooms Canned grated cheese Nutmeg Sherry Cook according to package di rections Vi pound vermicelli. Drain and place in well-buttered shallow baking dish. Meanwhile heat 1 can or package chicken a la king along with 1 4-ounce tin sliced, broiled-in-butter mushrooms, using the liquid. Season with a little extra salt and pepper to taste, a few grain of nutmeg, and 1 to 2 tablespoons dry sherry. Pour on top of vermicelli. Sprinkle with about 2 ounces grated Parmesan cheese. Set under the broiler or in the oven just long enough to brown and melt the cheese. At serving time: Sprinkle with 1 tablespoon chop ped parscly. Serve from baking dish with green salad or tomato aspic or cucumber and watercress salad. 4 servings. zels (about 1',$ pounds) 2 large onions, chopped (2 cups) 2 cups diced celery 2 teaspoons poultry seasoning Vi teaspoon pepper 3 cups milk Wx cups Hi pound) melted butter or margarine 1 cup water 1. Combine pretzel crumbs. onions, celery, poultry seasoning and pepper in large bowl. 2. Stir in milk, butter or mar garine, and water; blend lightly un til well mixed. Make half this recipe to stuff a 6- to 8-pound read-to-cook turkey. BEWARE Of MUTATIONS LOOK FOR THE HAPPY unit dog TOPSWQUAUTY! low in rates " niii.n n i r ii Christmas tSZrvmmmmmT tfZ i 4 i a Suggestions on Leftover Ham If ham's your holiday feast meat, there'll be leftovers, too, and here are some suggestions on using those leftovers. 1. Ham hash Combine finely diced ham and cubed cooked potatoes with seasonings and a little cream. Fry in hot fat 2. Add cubed ham and fried mushrooms to a well seasoned white sauce. Serve in pastry shells or over toast 3. Ham and macaroni casserole Before baking, add diced ham to macaroni and cheese casserole. Here's a recipe using leftover ham, sweet potatoes and pine apple in delicious, crunchy coat ed patties for dinner. Crusty Ham Patties - 3 cups coarsely ground cooked ham 1 egg 1 (9 oz.) can 'rushed pine apple Vz teaspoon salt V teaspoon cinnamon teaspoon nutmeg 2 cups mashed sweet potatoes 3 cup crushed cornflakes cup lard or drippings. Combine ham with lightly beat en, egg, well drained pineapple, seasonings and sweet potatoes. Shape into 12 patties. Dip in cornflakes and fry in the hot fat until well browned on both sides. 4 servings. At SO nf taiihun, MWrM, la Shah, Kerla-O-Naadto sod ttmm-yutmi sueatow CO. Ham Rates for Holiday's Feast, Too Ham is an elegant Christmas time meat be it for the holiday dinner, an open house buffet or a supper dish. The new skinless, shankless hams on the market are a delight for entertaining, too, be cause the shank, skin and most of the excess fat have been removed. This ham is available uncooked for easy baking at borne, or you can select the fully cooked ham that s all ready to slice and serve. Along with the simply prepared but kingly ham, serve otner foods that are easy on the cook so you, too, can enjoy holiday festivities. Christmas packages of green ana red hued fruit gelatin salads top ped with "ribbons" of cream cheese, make a good accompani ment for the ham, and can be served on the platter as a spark ling garnish if you wish. But do allow platter space for the carver to perform! Choose traditional sweet pota toes as another feature of the meal, and serve them buttered whole or mashed in light and airy mounds. Green peas or asparagus make good contrast, and not but tered rolls ana crisp reusnes will add a final touch to the "groan ing holiday table. To prepare trie Holiday nam wiin carefree assurance, follow a re liable cooking schedule and, if you select a skinless, shankless nam, note the special carving directions on the wrapper. Cook-Before-Eating Ham Schedule Approx. Final In. Weight Cooking Time Temp 4 lb. piece Z',3 nours imi r, 6 lb piece hours 160F. 8 lb. piece 4 hours lflOF. 8 to 8 lbs 2'.a-3, hours 160'F. 8 to 10 lbs. 3?i-4 hours 160'F. 10 to 12 lbs 3U-4 hours 160'F. Fully Cooked Ham Schedule Heating Time Temp 4 lb, piece 6 lb. piece 8 lb piece 6 to 8 lbs. a In 10 In l' nours i ji r . 2'i hours i:i0'F. 3 hours 130'F. 2-2U hours 130'F. 2a-23; hours 1.10'F. 10 to 12 lbs. 1 to 12 JDS. i--o nours i..v, r. Indicated bv a roast meat ther mometer. Spiced Punch Good for Parties During Holidays a vim-u fine nnrtv roinrh in one made with spiced juices. With the base frozen concentrate", urango juice and frozen concentrate lem onade, this is a very refreshing punch. Spiced Juices Syrup: 1 cup granulated sugar 1 cup water 1 tablespoon corn syrup 1 tablespoon whole cloves 2 pieces of 1" long, stick cinnamon Combine water and sugar; stir until dissolved. Add syrup, cloves, and cinnamon. Simmer 15 min utes. Strain; cool. (This can be made in advance and stored in a jor with a well-fitting screw top lid.) Juices: Add water to one can tfMM .onr-OTitrolM nranoe iuicc and to one can frozen concentrate lemonade according to directions on the cans. Combine 2 cups lem onade, 2 cups orange juice, 1 can (18-oz.) pineapple juice, and spiced syrun. Chill and serve with a sma'i dip of pineapple sherbet. Makes 14 one-half cup servings. Busy Day Casserole So manv things to do! Solve problem of easy dinner by plan ning generous casserole of Cali fornia large dry lima beans. If you add some meat to the limas as they cook, you'll nave a nearly main dish that needs only a tossed salad and fruit dessert to round out the meal. Handy meats are sliced frankfurters or any of the canned ham products, diced. okm' ii me. minutes U MAKES A HOT MEAL 5?n EAsy Menrant, lautM. aotiuMtt enoeae New Ham Comes minus Groceries Rate as Gifts If you're left the shopping for gifts for nearby relatives and friends until now, as so many have, we remind you that gro ceries make simply ideal "family" gifts; "from our family to yours." Foodstuffs are enjoyed by every member of the family, are always welcome. Western fruits and nuts seem especially appropriate. Consider those wonderful, luscious winter pears, the Cornice, the Bosc, the d'Anjou and the Winter Nolis. A box, a basket or other container. Or use in combination with crisp red and yellow apples, a few or anges or grapefruit and grapes or raisin clusters. How about wal nuts, almonds or filberts in the shell or out of the shell? Dates, figs and the fine assortments of dried fruits or glaced fruits. Think of the foods you'd espe cially like or recall favorites of others! Fix them up prettyl Bakery Good Things If you didn't get around to making fruit cakes, puddings, fancy cookies and the like, you'll find them all and many other good things In one of the several fine bake-shops in the area. While you're there, remember to pick up some fancy holiday coffee cake for your own family to enjoy, and for offering Christmas morning callers, along with plenty of good hot coffee. Dairy Products. Put in plenty of these for the long week-end. Be sure your order is in for egg nog which is blended to perfee- THE NORTHWEST'S POTATO CHIPS AT YOU FAVORITE GROCERS "one". VX fUlliflC hf STURDY B0XI A A shank, skin and excess fat tion by your dairy and also avail able at most stores. You'll need extra butter for hard sauce, extra milk for the children and you 11 be smart to have ice cream stash ed away if you can find storage space. Poultry and Meat Decide what you want and there's plenty of it at reasonable cost this yearl Tur keys, roasting hens, geese, a few domestic ducks.- Prime ribs of beef will bo favored by many. fork roasts and whole or half hams arc good buys. For big parties, you simply can't beat slices ot roast turkey and baked ham. They 11 prove least expen sive in the long run and are cer tain to completely satisfy every one. . Other Plcntifuls. Rice, long white potatoes and the russets arc tn Dig supply, so are eggs, citrus fruits, raisins, navel or anges, Emperor grapes, dates, nuts of all kinds, apples, Winter pears, bananas. Plenty of shrimp, canned tuna and frozen fish, but ter and cheese. Seasonal vege tables galore beckon. Good marketing! Merry Christ mas! TASTY APPETIZER Smooth -skinned winter avo cados are now in season. To start off one of your company holiday meals, we suggest an avocado half shell filled with pink grape fruit sections and topped with a lemon-honcy dressing. VVi V w VtaM-M rfW J Tidbits of . Turkey and Rice Dish Here's another interesting way to serve leftover turkey tid-bits-a combination with rice. It is easy to prepare because the pre-cooked rice is used. Turkey Tidbits Chinese Style 114 cups (5-ounce package) packaged pre-cooked rice teaspoon salt lVi cups boiling water 3 tablespoons cooking oil 114 cups coarsely chopped ' green pepper cup thinly sliced onions Vi cup cornstarch 2 cups chicken stock 3 tablespoons soy sauce 2 cups slivered cooked white meat of turkey or chicken S ripe tomatoes, cut in thin wedges Slivered blanched almonds (optional) Add packaged pre-cooked rice and salt to boiling water in sauce pan. Mix just to moisten all rice. Cover, remove from heat, and let stand 13 minutes. , Heat oil in skillet Add green pepper and onions, cover, and cook over low heat until vegeta bles are just tender but not browned. Meanwhile, mix corn starch and small amount of the chicken stock, stirring to dissolve cornstarch. Then add remaining stock and the soy sauce. Add chicken to vegetables. Then add stock, sitrring constantly,- being careful not to break up chicken. Cook and stir until sauce is clear and thickened. Add tomatoes and continue cooking just until toma toes are heated. Serve over the rice. Sprinkle with almonds. Makes 4 to 6 servings. A Holiday Salad A glistening star-shaped, raspberry-flavored gelatin aalad bril liantly studded with canned peach slices, quartered marshmallows, halved Tokay grapes and chopped walnuts makes a wonderful holi day salad. Add a tablespoon of vinegar and W teaspoon cinna mon to the hot liquid you use in preparing the gelatin base. APPLESAUCE NOTE Flavor accent for fresh apple sauce: To each 2 cups of apple sauce, allow Vi cup jellied cran berry sauce. Melt the cranberry sauce and blend with the apple- sauce. SLUE BELL 4
