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THELHOUf EWIFES HANDY
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rUUIJ SECTION
a Edited bjr Morion Cowry Fijcher
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CapitalUfeJburiiar
. Salem, Oregon, Wednesday, December 21, 1955
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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
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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
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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' "
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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
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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-'
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foteuo i' 1
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0 e "KLUPBELL"
RdTsio Chips offers fou
4
choice oT TWO
perfect pari packs !
Mw lifhl-fieof $lf-$toling GOLD ,
KMMMf TWI-At: inlf
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1w lif Eogi ItONE Stuir ll .
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BLUE j BELL
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