THE HOUSEWIFE'S HANDY :ton JK Edited by Morion Lowry Fischer alefltA Authentic ?W (jui4e U Setter ttm$ C apital AJournal Salem, Oregon, Thursday, IVrcniber 20, 1956 LATEST IDEAS FOR YOUR AIRKETING Published Thursday Each Wk Christmas Dinner Oneof Year's Festive Meals; Variety of Products Available ft" -s' - ' T A For some it will be turkey , Or perhaps duck or goose. For othert baked ham. It 's Tur By MARIAN LOWRY FISCHER (Capital Journal Foods Section Editor- again Christmas will & cup dried parsley flakes 3 quarts toasted bread cubes 3 teaspoons salt 3 teaspoons poultry seasoning 3i teaspoon ground black pepper 1 cup toasted sesame seeds Saute onion and celery in butter. Add remaining ingredients. Stutf For many feature a roast turkey on the holiday dinner menu. For others, it may be duck, a goose, a roast chicken, or a baked ham. Jf it s turkey, or chicken, you may want to try something dif ferent in the way of a stuffing On Thanksgiving day the writer j lightly into turkey. Will stuff a 2 and her husband were guests of i to 15-pound bird. If you wish an the Frank J. Burkes for the dinner, old-fashioned basic dressing, omit Mrs, Burke each holiday tries a I the sesame seeds, different stuffing for the turkey, I To toast sesame seeds, place in and here's to say her stuffings are large shallow pan and heat 20 to something out of this world, f or 25 minutes in a 350-degree oven. Thanksgiving she made the fol lowing: Western Stuffing 12 slices stale bread (cut into small cubes) V. pound of butter or margarine 1 cup diced onions J egg, beaten 1 teaspoon salt teaspoon pepper teaspoon ginger (optional) 2 teaspoons poultry seasoning 1 cup coarsely chopped Oregon filberts Soak bread in cold water and squeeze dry. Melt butter, remove from heat, add soaked bread and stir until all butter is absorbed. Then add previously lightly sauted onions. Stir slightly beaten egg into mixture, then the seasonings, Chestnut Stuffing I U small Beltsville turkey, about lfl to 12 pounds, dressed weight). Ya cup salad oil 2 pounds chestnuts H cup butter 1 cup finely diced onion 1 cup finely diced celery 2 three-ounce cans chopped v broiled mushrooms 3 teaspoons salt V teaspoon pepper H teaspoon rosemary t cup finely crushed sallines ,'t cup soft fat 2 teaspoons kitchen bouquet Place oil in frying pan over mod erate heat. Cut two crossing gashes through shell on flat side of each chestnut. Place chestnuts in large frying pan and toast, uncovered, and lastly the chopped filberts. me swear oy me corn oreaaand ski with sha,.p knife. Put chestnuts through food chopper, or finely chop by hand. There should be about 3 cupsful. Melt butter in another frying pan. Add onion and celery. Cook over moderate heat Nut-Raisin Stuffing For the Roast Duck Holiday Tradition If it's a roast duck for the holi day meal, here is a good stuffing. It also is a stuffing good for tur key, chicken or bread of veal. For the duck, or chicken, cut the recipe by one-third. i Nut-Raisin Stuffing ! cup butter or margarine I 6 tablespoons finely chopped onion 9 cups soft bread crumbs 1', cups finely chopped nuts j (filberts or Brazil nutsl j l'.i cups raisins 6 tabelspoons chopped parsley or dried parsley flakes 3 teaspoons salt teaspoon pepper Vt cup water Melt butter, add onion and saule until onion is tender, but not brown. Add bread crumbs, nuts, celery, raisins, parsley and sea sonings. Cook about five minutes over medium heat, stirring con stantly. Add water. Stuff lightly in to bird and roast in the usual man ner. Makes enough stuffing for a 10-pound turkey. Cut recipe one-third for duck. Prepare and stuff duck the same ! as for turkey. Place on rack in Roasting Pointers Given For Turkey, Duck, Geese Roast poultry of some type is likely to be your choice for Christ mas dinner. Here are some points about poultry and. how to roast it. Turkeys: There's a turkey that's sized just right for you whether you're feeding two or 20. For the small family, choose a junior tur key weighing from 4 to 9 pounds. Regular hen or torn turkeys, rang ing from 8 to 22 pounds are a fine choice for a larger family. Allow a little more than one pound, dressed weight, per person for each serving. Most of us like to double that amount so that we can nave ! enough left over for turkey sand wiches, casserole and salads. Chickens and capons: Roasting chickens average 3 to S pounds in weight while capons range from 5 to 8 pounds. Capons are especial ly treated chickens which grow large and have very tender, plump. breast meal. Allow at least one pound per serving for just one round. Junior ducklings: .lunior duck lings give pleasing variety to meals at any time of year. jney are chosen from tender, meaty birds, 8 to 10 weeks old, weighing 314 to umii sn.iis lumen. simKing pan lie- . rnIng .,, wilh, -j ...:n. -i. i.-it- o.. out cover or water. A four-pound crumbled stuffing. Corn Bread Stuffing (Knough for a 14 to 16 pound turkey.) 14 cups (2 recipes corn bread 2 teaspoons salt 2 tablespoons poultry .seasoning 1 cup finely chopped onion 2 cups finely chopped celery Cooked, diced turkey giblets Vi cup melted butter or margarine 1 cup turkey broth Make corn bread according to recipe on the box of Albers Corn Meal. Add seasonings, onion, cel ery, and giblets. Mix well with fork. Add melted butter and hroth. Mix well. Stuff lightly into turkey cavity. Truss and roast. For others the Christmas turkey is not complete without it? oyster stuffing. Oyster Stuffing 4 cups diced bread 3 eggs cup chopped parsley 1 cup chopped celery Vi cup chopped onion 2 teaspoons salt 'a teaspoon nutmeg Vi cup butter or margarine 1 pint oysters Beat eggs and pour over bread. Add celery, onion and seasonings. Saute oysters, cut in bite-size pieces, in butter until edges curl. Add to bread mixture. Will stuff a 10-pound turkey. i Perhaps you would like to try a rice and mushroom dressing: Rire-Mushrnom Dressing j JVi cups rice I cup chopped onion Vi cups diced celery i 'i lb sliced fresh mushrooms j It cup butter or margarine ; 1 teaspoon salt ) V-z teaspoons ground coriander 1 teaspoon ground rosemary s 13 teaspoon ground pepper j U teaspoon ginger j 3 cups chicken broth 3 eggs, slightly beaten j 2 cups crushed crackers (V4 lb) j U cup browned butter or margarine In a medium sized skillet (about fl inch) saute the rice, onion, eel-1 ery and mushrooms in "the j cup butter or margarine until rice is liehtly browned, stirring occasion-; ally. Add the seasonings and 2 cups of the broth. Cover and sim- mer 20 minutes or until rice isi tender yet dry and fluffy. Remove! from heat. Combine eggs and re-' maining cup of broth, then blend; into rice mixture. Stir in crackers' and browned butter or margarine. Makes about 6 cups. ! Heat slowly until brown. Avoid' burning. Or a sesame stuffing: Sesame Staffing cup chopped onion 1 cup chopped celery I cup melted butter or margarine !for about 10 minutes, stirring fre quently. Remove from heat and add the chopped chestnuts. Add : contents of cans of mushrooms and i the seasonings. Mix well. Add r-rarkpr friimh? and mix acain. Lightly place in cavity of turkey. Close vent by inserting poultry pins from one side of opening to the other, then lacing string around pins. Truss legs and wings into position. Place turkey on rack in shallow roasting pan, breast side up. Blend together the sott fat and kUchen bouquet, then ruh this all over the trussed turkey. chicken will be done to a turn in about Vk hours in a slow oven (325 degrees). Slow and easy roast ing makes a lender, juicy bird. 3V4 pounds. Ducklings are easy to roast because the fat covering on Ihe birds makes them self-basting. A four-pound duckling serves 4 persons, and remember, duckling is all dark meat. Junior geese: Young and tender junior geese are chosen from a special lean breed of birds that weigh but S to 8 pounds. Like duck ling, goose meat is rich and has a delicate flavor. A seven-pound roast goose serves 5 to 6 persons. Poultry roasting is simple; the method is the same for all. Poultry should he roasted in an open pan 325 deg. oven. For approx imate roasting time, see chart below: Thaw frozen bird, stuff and truss. Roast, breast up, on V-shapcd rack in shallow baking pan. Brush chick en or turkey with melted fat and cover top and sides of bird with moistened cloth basted with melted fat to prevent drying. Baste with additional butter or lard during roasting. Ducklings and goose be ing fatter, do not require brushing or basting with fat. Jf desired. square of aluminum foil may be placed over bird during first part of roasting to control browning Glazed Ham Fine For Holiday Meal; Directions Are Given Among favored meats for Christ mas dinner, if it is not to be tur key, is a baked ham. And adding interest is a brown sugar and fruit juice glaze for the ham. If you're planning a small Christ mas dinner, select a half ham, eith er the cook-before eating or the fully-cooked style. Roast it on a rack in an open, shallow pan in a 325"F. oven, allowing approximate ly 22 to 25 minutes per pound lor a cook-hefore-eating half ham. A fully-cooked half ham will require about 14 minutes per pound in t 325'F. oven to an internal temper aUtre of 125-130" F.as registered by;SPns a meat thermometer. The most accurate way lo deter mine doneness of roast meat is with a meal thermometer. Insert the thermometer inlo the center of the meat before cooking, being careful bulb does not touch bone or rest in fat. Glazing Half Ham To prepare the glaze, remove ham from oven 30 minutes before end of cooking period. Remove rind if anJf and score fat in diamonds or any preferred design. Brush on a mixture of 1 cup brown sugar and V cup juice drained from can ned apricots. Return to oven to finish cooking. Hot Mulled Nectar Use these proportions to serve holiday visitors along with thin slices of fruit cake. A 12-ounce can apricot whole fruit nectar, 2 tea- lemon juice, 'h teaspoon Giblet Gravy? Yes! As traditional aa the turkey Is giblet gravy. Uiblet (iravy ft cup turkey drippings Vi cup flour 4 cups broth from giblets i cups cream or evaporated milk, undiluted Salt (o taste Finely diced cooked giblets Pour drippings from pan into bowl. Skim off fat. Measure fat into large skillet. Blend in flour. Add giblet broth, stirring vigor ously. Stir in cream and cook un til thickened, stirring constantly. pounds cooked litle while onions which have been arranged in a baking pan or in individual rame kins. Too with buttered bread grated lemon rind, few grains of I Add giblels and season with salt. I crumbs. Bits of pimienlo or sliced salt, 2 tablespoons sugar and a! Serves 10. Ipimlento stuffed olives will add teaspoon each whole cloves and ! l holiday color as well as flavor t whole allspice. Simmer S minutes. . the sauce. Ten servings. Cheese-Mushroom Sauce for Onions ' ' Tiny white onions In a cheesa flavored mushroom sauce offers the ultimate in vegetable appeal during holiday rushing-about be cause the onions can be" prepared ahead (or you can use the increas ingly popular canned onions) ready to drop into this easy-to-do sauce. Blend one can condensed cream of mushroom sauce with Vt cup shredded processed or natural Cheddar cheese. Pour over S TIME TABLE FOR ROASTING Poultry Junior lurkey Junior turkey Junior turkey. Hen or torn turkey Hen or lorn turkey Chicken Chicken Junior ducklinf Junior Rons. POULTRY (325 degree orenl Table-rtressert weight Approx. tout time 4 to S pounds 21 to 2'.i hour., 6 to 7 pounds to 3 hours pounds and over Sl4 to 3'i hours ft to 14 pounds 3'. to 4?; hours IS to 22 pounds S' to flu hours 3 In 4 pounds 2 lo 2Vt hours Over 4 pounds 23. to 3 hours Same as chicken 3 lo R pounds 234 lo 3U hours The Time for Much Coffee Is at Hand Pickled Peaches These are pickled peaches with an old-fashioned flavor. Add i cup "At Crystmasse, men ought to j vinegar, K cup brown sugar, 1 3 go visit and see his goode friende" incn stick cinnamon and a tea is just as true today as it was spoon eaPn whole cloves and whole when quoted long ago. Here is allspice to the syrup from a No. how to make 32 servings of hot, 1 2)i can cnn(! peacn halves. Boil full-bodied coffee in practically no 5 mjnutes, add peaches and sim- time at all lor your goode mpP sinii.PR. Allow fruit to stand friende. Easy Coffee Pour contents of a 2-ounce jar of instant col fee into large coffee urn, pot or whatever. Add 6 quarts of freshly made boiling water for 32 servings of average strength. Stir vigorously to assure a brew I It you mane nun uane wen ui bvcii, uveiy Mieiigiii, vadiuiuu. ahead of the holidays, be sure that I never add instant coffee to the lyou wrap it tightly and store it boiling water. It will foam up and I gar in it and add onion powder in a cool place. prrhaps overflow the container, for extra seasoning Orange Glaze Good For Your Baked Ham So you're having ham to help feed the multitude of "droppers in" during the holidays. This glaze will help make it handsome as well as delicious. Place ham or half ham, fat aide up in uncovered roaster, broiler tray or nven ware. Bake in slow oven, 300 degrees, 25 to 30 nun- STORING FRUIT CAKE If you make fruit cake I in pickling syrup several hours or i utes per pound. Forty-five minutes overnight. I before ham is done, cut off rind aim imi tin iiium. ui uiu irii in pan. Cut surface of ham diagonal ly and decorate with whole cloves. Blend 1 tablespoon grated orange peel with 1 cup orange juice and I cup brown sugar. Spread over ham, return to oven and baste often. Garnish wilh impeded thin slices of oranges and oversizr sprigs of parsley. ZESTY PANCAKES Kver add sauerkraut to pancake batter? Drain the sauerkraut and cut it in short lengths. Use a pan cake that has very little or no su- U-rnmm,. no wonder it's delicious and tender . . . It's a ond Norbest turkeys ore U. oracled, immediately ready S. Governmant inspected and for cooking . . . protected by Norbest turkeys are Grade A. durable plastic bags. A Eat Turkey... Keep Slim! Turkey is Highest in Protein Low in Fat! isk i mm - i L3" ptew off (The Perfnt tkUud bring) 17 f-y f B W ' Urns rp ymtr hiihtim talud tray bring out the hidflcn flavor in smorgajibufd, ganiititm, salads aavl aeafocxla with Nalley'a tasty, franh Tane; Dressing. Always at it Urajy bent -"not too mild, not too Uif'-Tarrg's just-right flavor pieauM the whole family. Deli cately manned, nupprior in consistency , Tang n pTA.-( lor salads and sealooda. Ideal ti tliin or mil with Oliver ingredient kw tastier ineat smicea, hurl rl'oeuvre dijai, etc. Try Tanaj! Enjoy ft! Tang bound to he beuaw bocaum it'l made to be taetier! To enjoy the very best NORBEST TURKEY AT LEADING GROCERY STORES WeJ Afptisr Dip ftp? ahrimp nr rh'inlu at rrah nn eockMtl pR-ka wnA with howl of Tn Cold Cat Save AM ciwii mm wk la TBf FIRST COUKSf SMIIMf-AVOCADO SAlAD-SEUVfS I I',; cir I .r.1- l ln fVrcl Salad llra-lnl I I ot bollla Ssllay l Cr,ulrT rranta Dmals, I cun nndr chopfMd criarr I cup Imh or eannari 4riaip I small bnUla rrl enum. s!m4 4 avoraflu. rwh lomala waris. Ktwtiv. at l.ttuaa :ib. T.i id Na I lar frck DnWrs Add ehoptMd oat.iy. annup aarf (wari onMwa Powr ov lulvas ol avoradna aarwd a" a a andiw 1 aioa. r r "i mh arith taraalo wmIsm Jiwl nxntxne Taraf. Um perfect Salad Dreaaioc, wilh iatley Chtitraay F ranch Draaoing. Use aaMXi(h of tlx latter to thin to amired wwaiwt. Add a dash i WoavheMerahiM tauce. Add ccaopped stuffed atiei, too, if Teas like. Herc'a i grand draaaiag Ux ehced caKvinben, tomatoea, carrou. oole slaw with ihroddod red snd white cabbage. ee Oratrtar Variety to yowr giaaata can chooee )uat what thev Hie, feature Tang or Tang "Laiy Siaun Draasring" and vegetabW lasiahea to dies up your holiday kabie qaakklr and eeaaly. , rOU CAN MAKE tETTtl SANOWICHIS ANO SAIADS WITH TAMOdl i aaakaial3dta