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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1955)
0 77" THELHOUf EWIFES HANDY V o rUUIJ SECTION a Edited bjr Morion Cowry Fijcher o o CapitalUfeJburiiar . Salem, Oregon, Wednesday, December 21, 1955 o 9 6 o o LATEST IDEAS FOR YOUR A R K E T II N G Published Thundpy Each Wck ' lurlcey. Ham and' Pudciinqs Are Traditional For Christmas Dinner Iv1" -1? i' . ' ""T "-1 .V 4 ,1 6 t W fin 1 " -'7 11 Breakfast For Holiday Morning Christmas morning is the time to concentrate on a particularly good breakfast, as part of the fes tive spirit and as a good nutritional foundation for perhaps too many sweets later in the day. Broiled grapefruit with it's tart appetite appealing flavor would be a nice starter. Follow with these scram bled eggs and maybe a not too- sweet muffin or coffee cake. Lots of steaming hot coffee for the grown-ups. Scrambled Eggs with Cheese 8 eggs Vi cup milk ?4 teaspoon salt Pepper 4 tablespoons butter to 1 cup diced cheddar cheese Beat the eggs well: add salt and dash of pepper and the milk. Melt butter in heavy skillet. Pour eggs into pan and place over low heat. Stir as the mixture begins to thick en. When eggs are partially cooked, add cheese. Serve on toast or per haps with some hot cranberry muf fins and butter. Be sure not to overcook. Eight servings. Pumpkin Ice Cream TJie flavor of spicy pumpkin pies seems just, right for holiday eating, but for something just as tasty but with a lighter texture, you might like to try this. Pumpkin Ice Cream Beat two egs until light. Add 2-3 cup sugar gradually, then beat thoroughly. Add 1 can (Mlfc oun ces) evaporated milk, 1 cup can ned pumpkin, 'i teaspoon cinna mon and V4 teaspoon each of nut meg, ginger and salt. Stir until well blended. Pour into freezer tray and freeze until Vt inch from edge of tray. Remove from freez ing tray to chilled bowl ana eat with rotary beater until smootn Fold in 'i cup toasted chopped filberts. Return to tray and freeze until firm. Peanut Cake Delight Here's an idea for a new and tasty combination of flavors the family will savor. Mix batter from one package peanut flavored cake mix; then fold in 1 sq. unsweet ened chocolate, coarsely grated. Bake at 350 degrees; layer pans. 30 to 39 min, in oblong pan about 40 mm. Top with chocolate frost 'iB- Pointers on Carving Bird As to pointers in carving the holiday turkey; Point 1 Cut the drumsticks and thigh from the turkey by cut ting down between the thigh and body of bird. When the knife strikes the joint, twist the leg down toward platter. This will lay open the joint at body of tur key, then you can cut through the ioint. Point 2 Slice the dark meat from the thigh and drumstick nnd put on hot plate or platter. It is easier to slice meat after the drum' stick and thigh have bcn separ ated. Cut the dark meat into thin slices, because there is less dark meat than light meat on a turkey to serve. Point 3 Cut down at wing joint. If the bird is a large one, the wing Puffs for Hors d'oeuvres 1 There are those who prefer hot hors d'oeuvres, and for those try tiny cream puffs filled with a variety of mixtures. Just mane regular cream puffs, bake, using 'i teaspoon dough per puff. Cool, fill with piping hot creamed crab, lobster, or tuna, made with crisp celery, green pepper and a bit of sherry wine. Another puff lining, which is not hot, but is sure to enhance your culinary reputation is Herb Puff Paste. Try it for a real treat. For i of a standard cream puff recipe make the following filling: Herb Puff Paste 1 cup margarine or butter 2 tablespoons finely chopped onion y cup finely chopped celery 2 teaspoons prepared mustard I teaspoon savory 2 small cans anchovies, drain ed and mashed fine. 2 tablespoons lemon juice Work all ingredients until well blended. Fill cooled puffs and serve at room temperature. Fills 4 dozen small puffs. A Good Hot Drink For Holiday Serving For a simple, but delicious hot drink to serve with your holiday fruit cake or cookies, try this hot cranberry punch. Hot Cranberry Punch 1 can (1 lb.) cranberry tauc 2 cups boiling water Vt teaspoon nutmeg V teaspoon allspice 6 whole cloves 1 1-inch piece stick cinnamon 3 tablespoons tea 2'i cups water U cup canned orange juico cup sugar Tie nutmeg, allspice, cloves, cin namon and tea in cheesecloth bag. Sleep in 2'i cups boiling water for 5 minutes, mess cranberry sauca through a colander or food mill. , Add 2 cups water and heat. Re move spice bag from steeped tea. Add cranberry liquid, orange juice, and sugar to tea. Serve piping hot. Makes 8 to 10 servings. joint is easier to cut through if the wing joint is pulled away from the body of the bird. Cut through the wing, remove wing to hot plate or platter used for slicing. Slice from wing only if the meat is needed. Point 4 Now for the white meat. The white meat from the breast is easy to carve after the wings and legs have been cut away. Begin by cutting thin slices of meat and skin from largest oart of breast of turkey. Work toward breast bone. Place large slice of light meat, small slice of dark meat on each place. Tasty Stuffing for Your Celery Dish If stuffed celery Is one of your favorites, try this for stuffing: Tuna Salad Stuffing 1 7 oz. can chunk style tuna Vi cup finely chopped celery 1 strip pimicnto, chopped 1 tablespoon chopped green pepper V cup mayonnaise Salt and pepper to taste Vi teaspoon dill seed Drain tuna and break Into fin pieces; mix thoroughly with other ingredients. Stuff 2-inch pieces of celery. Chill until ready to serve. Fills 1 Mj to 2 dozen sticks of celery. If $ Turkey For. Many on Christmas. . . By MARIAN LOWRY FISCHER (Capital Journal Foods Editor) For many homes, it's turkey again for the festive Christmas dinner. And in case some direc tions were misplaced .for the Thanksgiving bird, again we give a summary of some directions in rc-asting, carving and for In getting the turkey redy for roasting, rub the skin thoroughly with soft, unsalted fat. Season the inside with salt. Stuff the bird lightly with your favorite dress ing, lace the cavities closed and truss the legs together. The popu lar way of cooking the turkey is to place it breast side down, in a shallow pan, and cover the top and sides with fat-moistened cheese cloth, or with loose top of alumi num foil. Turkey should be stuffed just be fore roasting. Do not stuff ahead of time to save time you may lose your turkey if stuffed and left in icebox; and cr.-.oine your ingre dients just before stuffing the bird. Arrange your cooking schedule so that turkey is out of the oven 20 to 30 minutes before serving, if possible. To do this will make the V carving task easier. And in ar ranging the turkey on the big plat ter, limit garnishes as much as possible to just touches too many garnishes handicap the carver. Here is a simplified chart for cooking times: Weight Temp. Time 355 , 4-44 hrs. 325 i 4'4-5 hrs. 300 6-7'4 hrs. 300 7V4-8'i hrs. 300 8",4-9i hrs. 812 12-16 16-20 2024 24-30 If bread stuffing is your old re liable, here is a recipe for a 14-18 lb. turkey: Bread Stuffing 1 cup fat 1 cup minced onion 1 quart diced celery 4 quarts bread cubes, firmly packed (2 to 4 day-old bread) 1 tablespoon salt Vi teaspoon pepper 2 teaspoons poultry seasoning 1'4 to 2 cups broth, milk or water. Cook onion and celery in fat over low heat, stirring occasionally, un til onion is soft but not browned. Meanwhile, blend seasonings with bread cubes. Add onion, celery and fat. Blend. Pour the broth gradu ally over surface, stirring light ly. Add more seasoning if de sired. In the west, walnuts often are substituted for chestnuts so popu lar with easterners. Walnut-Sauialt StuffinC This is enough for a 15-18 poundj turkey or for a smaller one wun extra stuun; to be cooked m cas serole or baked extra in alumi num foil. Brown 1 pound r v MUD' II ISIliHlSllI1 Use leftover stuffing as suggested above. And here's another version of wild rice stuffing: Wild Rice Stuffing - 1 pound wild rice VA cups chopped onion (3 med ium) 1 pound fresh mushrooms, sliced 1 pound pork sausage meat 2 tablespoons butter or mar garine 1V& teaspoons salt 1 teaspoon pure monosodium glutamate. y teaspoon thyme 1 teaspoon marjoram ' Pick- over and wash wild rice thoroughly, until water is clear. Cook in boiling, salted water until tender. Drain thoroughly but do not rinse. In heavy skillet place muschrooms and sausage meat. Cook gently, breaking up sausage with a fork, until ingredients be gin to brown; remove from heat. Combine cooked rice, sausage mixture, butter and seasonings. Makes enough (4V quarts) for large turkey. How about trying the processed wheat product, bulgor, in your stuffing. We ate some for Thanksgiving that was delicious. Wheat Stuffing 1 medium onion, chopped green pepper, chopped 'j cup celery, diced Vi cup shortening 1 cup processed wheat fbulgor) 2 cups hot meat- broth, or bouillon. Cooked giblets, chopped y teaspoon poultry seasoning. Salt and pepper to taste Gently fry onion, pepper and cel ery in shortening until tender not brown. Add processed wheat and stir until each grain is coated with fat. Add hot broth, giblets and seasonings. Allow one cup of stuffing for each pound of poultry. And for something else a big!tne internal temperature of the different, try this recipe withnam whle jt is baking. A cook toasted sesame seed in it: Ihefnre eatine at vie ham should Sesame Seed Stuffing for Turkey bake .0 an internal temperature Ft I WE . Use' " i. jrv". y ; .... j- .v.; n : a r rev ?ry$ ' 1 r Here's how BLUE BELL fit; in with your Easy and economical A holiday ham free of bone, skin and excess fat. Baked Haiti Elegant Dish.. Baked ham is always a featured canned peach halves with raw dish at holiday time, either for the big feast itself, or for other gath erings during the festive time. Certainly no plate of cold turkey is complete without sliced ham to compliment it. In these days, ham is so easy to prepare because so much of it is orange and cranberry relish To bake a ham: Place fat side up on rack in open roasting pan. Do not cover and do not add water. Bake in moderately slow oven, 325 degrees, and allow 20 minutes per pound for whole ham cook-before-ealing kind) and 25 all reody for you to put into the - minutes per pound for a half ham. oven, either to bake or heat t0 hcat a ready-to-eat ham, nl through. depending on whether low jq i0 12 minutes per pound you select the cook before eating or the fully cooked style ham. Remember, follow a tested schedule so that you will be able in moderate, 325 degree oven. Half an hour before the end of baking period using either type ham, score the fat. stick with cloves, and cover to minimize the cooking time. It's wjth honev. molasses, anricot iam a good idea to use a roast meat j or brown sugar moistened with a tnermomcier, too. tnus rccoraing little fruit luice. Baste once twice during glazing period. cup chopped onion 1 cup chopped celery 1 cup butter or margarine, melted 1-3 cup dried parsley flakes 3 quarts toasted bread cubes 3 teaspoons salt 3 teaspoons poultry seasoning of 160 degrees F and the fully cooked ham is hot when it reaches a temperature of 130 degrees F. In the picture, lemon cups, scooped out and filled with tinted applesauce, are used for garnish. You con melt pieces of red cin namon candies in the applesauce teaspoon ground black pepper ;t0 Rjv(, Christmas note l cup toasted sesame seca 0r the f,aTm;il mav be cup waer or turkey stock Saute onion and celery in butter filled or margarine. Add remaining in- 5n0wfcos gredients. Stuff crop and body cav-1 Cupcakes covered with snowv ity of a a to 15 pound turkey. whitc frosting and rolled in coco Yicld: Sufficient stuffing fori.r,ul are festive treats. A sprig of 12 to 13 pound turkey. tTiolly and a tiny red candle on top To toast sesame seeds: o( ,ne snowbai cupcakes make Pace sesame seeds in lareej.i. : i : .i.- jsage meat sha"ow Pan- Toasl Plated, Foiiov cupcake recipe on any .flavor cake mix. Top with1 Aggel FJuff frosting mix and roll n shfedded c'ocoa-ut. Add a Chrislmi? candle and sprig of' greef) . lightly in skillet along with 1 cup moderate oven 1350 degrees), 20 chopped anion and I cup sliced i'" w celery, being sSre tc drain off all . excess fat. Mix wiih following in-; MushrOOm-Glblet V gredjents: 'j cup chopped parsley. 'f ,, ;., -.JJ 3'i quarts 4oasted bread fubes. tOVf Always GOOt teaspoon? salt, 1 teaspoon rt-um- A god graey to to along with bled wnore thyme leave, , ,., ol ajJ , ra . oomb) . " f nd tj w, f jc ieXTrenTIIne?'! .bled H le'ave,. teaspoon Wer, did in giving . 3aJJ2 i freshly ground Hick pepp", 'i .color to thctr gry by use ol Hour , , ',?",.. ".." ' " .H ", ' j cup diced green olives loptnal. browned in butter. .. 6o but goodT 2 cups chopped jfnut Muhroln-Gntft Cr.y o nSats, 'cSfe melted butter and Saute a few fresh or canned 4 cup water r turkey sic from j mushroorn pieces slices and two the giblets id necl? sScepan. ! tcaspoonsRninced onion in 3 4le FiU turkey cavity aOi neck with Opoons t'4key fat or butter. Blend tk-i !... ksnHlina uAS liffht I in 3 tahlpcnnnnilntir artrt Vrum to'j and ailoHf lor expansion. turk'ey 0k I Ode by simmering taste treat! makes all CHEESE dishes better THE LOW CALORIE . ALL-PURPOSE CHEESE LOAf HOLIDAY PLANS ! .41 II ... II . . ! TRY THESE MEW DELICIOUS DUNK RECIPES FOR USE WITH CRISPY CRUNCHY BLUE BELL POTATO CHIPS! JS 1 Ik. laxgr ImI If neck and giblets until tender), salt, until slichtly thickened. Stir in hard-coOwcjl lopped eiuS! And on the subject of mii5hris. another neat trick is to pour a can otwo ofnushrnom sAp in I with the turkcv liauidi&milk indf tkenW. III. m Mfr. WfcMk. id rtip tmlh lot (rii . . . CkM DtfcgM. Am( tmU IM f A ' ' I SPECIALPARTY-TIME SHOESTRING . - i ) SNACKS 0h POTATOES i t ', (Al ONIY HUE BELL CAN MAKE 'EM',) I Nw, ftelicUut Bar-B-Q Chipi J ...fr taiitr V j ...Cke.s Nibble 6 Dffft Dlimert! h-' IP foteuo i' 1 -yy o r A H r ILt 13 r i- M 0 e "KLUPBELL" RdTsio Chips offers fou 4 choice oT TWO perfect pari packs ! Mw lifhl-fieof $lf-$toling GOLD , KMMMf TWI-At: inlf ; 1w lif Eogi ItONE Stuir ll . i o - cAU'WELLW-m BLUE j BELL o! o 1
