Image provided by: Oregon Historical Society; Portland, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Nov. 19, 1982)
November 19,1982 Page 9 Spilyay Tymoo Time to start cooking, it’s holiday time Recipes for holiday foods They say time is money! This is true when it comes to any type of food preparation. Everytime a food manufacturer prepares something for you, it raises the price of the food you buy. So, during times when money is not as available and prices are high, money can be saved through doing things on your own or “from scratch”. However, this takes more time, so planning of busy schedules has to be changed with more time devoted to saving money. Following are some recipes that will help you through the holiday season. They will help you save money by cooking “from scratch.” Using cranberries... Zesty Jellied Cranberry Sauce 1 pound (4 cups) fresh cranberries 2 cups sugar 1 pound (4 cups) fresh cranberries 2 cups sugar 2 cups water Grated rind of 1 orange 56tsp each cinnamon and allspice Stir all ingredients in a saucepan. Boil rapidly for 10 minutes. Strain mixture and pour into serving bowl. Chill until firm. Makes about 4 cups. *This sauce can be poured into ' a lightly oiled 1 -quart mold and chilled u n til. firm. Loosen edges, tap to loosen and invert onto a serving plate. ♦This sauce can be prepared without straining for a whole- berry cranberry sauce. Using pumpkins.... To cook pumpkins... Wash pumpkin and cut it in half crosswise. Remove the seeds and the strings. Place the pumpkin halves with the cut sides down in a baking pan or dish. Bake in 325 oven for one hour or more, depending on the size. It should be tender and begin to fall apart. Scrape the pulp form the shell and put it through a ricer or strainer. Use as squash, for pies or for bread and cookie recipes. Carved pumpkins used from decorations should not be cooked unless the burned or exposed area can be well- scraped Off. To toast pumpkin seeds Separate the fiber from pumpkin seeds. Cover with salted water, bring to a boil and simmer for two hours. Drain and dry on paper towels. Add 1 56 tablespoons of melted butter and 1 % tablespoons salt to 2 cups of seeds. Spread seeds in shallow pan. Bake in 250 oven until seeds are crisp and g o ld e n b ro w n , s tir r in g occassionally. Store seeds in a tightly covered container. Pumpkin pies—to freeze and to prevent soggy crusts Prepare pie crust and put into the freezer for 1 to 2 hours. Meanwhile, prepare pumpkin filling, making sure to scald the milk. Refrigerate batter until crust is semi-frozen. Pour filling into crust and bake as directed in recipe. You may have to cook it a little longer. To freeze, p repare as directed above (omit baking) Does pastry stick to pie plate? and place filling into crust, seal Filling boiled over top with plastic wrap and place Break in crust whole pie into plastic bag. Pastry too thin Push out extra air and seal with « At i twistie or rubber band. Freeze no longer than 6 weeks. Bake as directed in recipe, however, baking time may be a little longer. Extension Notes from Pennie Albrandt, Lee Hamilton and Doris Brackett Pumpkin cookies 1 stick butter or .margarine 1 cup sugar 1 cup pumpkin Some favorite pie filling 2 cups sifted flour 1 tsp. baking powder recipes 1 tsp. soda 1 tsp. ground cinnamon Apple 1 tsp. vanilla Peach 1 cup raisins or chopped nuts % cup sugar 56 cup chopped nuts (optional) 1 tablespoon corn starch % cup sugar 2-56 tablespoon corn starch 1 teaspoon cinnamon Cream butter and sugar. Add 6 cups sliced, pared cored 56 teaspoon cinnamon remaining ingredients and mix apples 6 cups sliced, peeled pitted well. D rop by rounded 1 tablespoon lemon juice peaches teaspoon onto a greased cookie 1 tablespoon margarine 1 tablespoon lemon juice sheet. Bake at 350 for 10-15 Bake in 425 F oven 50 1 tablespoon margarine' minutes. minutes. Pumpkin bread 2/3 cup butter 2- 2/3 cups sugar 2 cups pumpkin 3- 1/3 cup flour 256 tsp. soda 2 tbls. each of cinnamon, nutmeg, cloves, salt and ginger 2/ 3 cup raisins 1/3 cup nuts Cream butter or margarine, adding sugar a little at a time. Add pum pkin and mix. Combine all dry ingredients and add creamed mixture, mixing well. Add raisins and nuts. Bake at 350 for 60-70 minutes. Remove from pan and cool. Makes two loaves. Holiday pie making.... A perfect fruit pie... A perfect fruit pie should be topped with a delicate browned p astry , b u rstin g w ith a plum p fru it filling and supported by a tender bottom crust. The pastry should be tender, yet flakey and crisp, and the filling should hold its shape when cut and served. Does your pie meet this description? Or, did you have some difficulties? Here are some common problems and their possible causes. Blueberry 1 cup sugar 2-56 tablespoon corn starch 4 cups blueberries 1 tablespoon margarine Bake in 425 F oven 40 minutes. Rhubarb 1-54 cup sugar 54 cup corn starch 2 teaspoon orange rind 56 teaspoon salt 5 cups 1-inch pieces rhubarb 1 tablespoon margarin Cherry Strawberry 1 cup sugar 2-56 tablespoon corn starch 4 cpps strawberries, hulled and halved 1 tablespoon margarine Bake in 425 F oven 40 minutes. Pie Pastry and Crusts 4 cups flour, sifted 1 tablespoon sugar 1-56 teaspoon salt 1-56 cup vegetable shortening 1 egg 1 tablespoon vinegar 56 cup cold water 3A cup sugar 3 tablespoon corn starch 56 teaspoon salt 2 cans (1 lb. ea.) pitted sour red cherries, drained with 1/3 cup Blend together flour, sugar, juice reserved and salt. Cut in fat. Beat egg, 54 teaspoon almond extract blend in vinegar and water. 1 tablespoon margarine Sprinkle over flour mixture, a Mix dry ingredients; toss tablespoon at a time, tossing with cherries, juice and almont with fork to mix. Chill before extract. Bake in 425 F oven 15 rolling. Bake shells at 425 IQ-12 minutes; reduce to 350 F and minutes; two-crust pies at 425 bake 40 minutes longer. for 10 minutes, then 350 for 25- 30 minutes. Makes enough dough for 2 two-crust pies and one pie shell. Tips on roasting hams and turkeys Roasting a holiday ham: Preheat oven to 325. Rub the thawed roast with a cut clove of garlic, fresh sage, dried rosemary, tarragon and thyme. Five to ten whole cloves can be stuck into the outside surface of a loin or shoulder of pork and the outside. Surface of fat can be scoured diagonally. Place roast fat side up oh a rack in a shallow pan in the oven. Cook uncovered 25-30 minutes per pound of the roast. The roast can be basted with its Is pastry tough? own juices throughout cooking Too much flour Too much handling or and coated with the following glaze for extra flavor. rerolling 1 small can frozen orange In c o rre c t in g re d ie n t ju ic e (th aw ed b u t still proportions concentrated) Too much water 1 orange juice can of water 56 cup brown sugar Is bottom crust soggy? Mix all ingredients together Pie plate too shiny until smooth. Baste glaze over Temperature too low ham during last hour of Baking time too short Break or tear in bottom crust roasting. Make gravy out of "the meat: drippings following this recipe: Is crust too pale? Same reasons as for soggy —Remove meat from pan and reheat 56 cup meat drippings. crust —Make a mixture of 56 cup Too little fat flour and 1 cup water or milk. Too much liquid Overmixing or overhandling —With wire wisk slowly mix flour m ixture into meat of pastry drippings. Cook on low heat and stir Does pie shrink and lose its c o n s ta n tly u n til liq u id shape? Pastry was stretched when thickens into gravy. Season to your taste with salt fitted into pie plate Pastry not firmly pressed and pepper. against edge of pie plate Thawing, stuffing and Is crust too brown? roasting the holiday Oven temperature too hot Pie placed too high in oven turkey: Thawing: Do not thaw at room temperature Leave turkey in original bag and use one of the following methods. ♦No hurry: Place on tray in refrigerator for 3 to 4 days (24 hours for each 5 pounds of turkey). ♦Fastest: Cover with cold w a te r , c h a n g in g w a e r frequently (56 hour per pound of turkey). Refrigerate or cook turkey as soon as thawed. For maximum eating quality, refreezing uncooked turk ey is not recommended. Commercially stuffed turkeys should not be thawed before roasting. Preparing for stuffing Remove plastic wrap from thaw ed tu rk e y . R em ove giblets and neck from the body and neck cavities. To remove the neck, it may be necessary to release the legs from the band of skin or wire hock lock. Rinse the turkey inside and out with cool water, then pat dry with a paper towel or clean cloth. Rettim legs to hock lock or band of skin or tie loosely. Tuck tips of wings “ akim bo” under back of turkey. Neck skin should be skewered with a poultry pin or round toothpick to back to provide a neat appearance at the table. The turkey is now completely ready for roasting to a delicious golden brown or for stuffing. How to stuff and truss a bird 1. Lightly spoon stuffing into neck and body cavities. Use only enough so that bird will look plump when served. 2. Fold neck skin over and skewer it to the back. For turkeys, geese and chickens, twist wing tips and bring onto back. Skewer duck wings on either side of the breast. 3. Insert skewers through skin across cavity opening; lace with cord to close. Tie drumsticks together. For turkey and chicken, tie drumsticks to tail. Stuffing the Holiday Bird:— ——------------------------------ ------------- Poultry weight Shortening Chopped onion Chopped celery Soft bread cubes (56 inch square) Salt Pepper Poultry seasoning Water, bouillon, or milk Average num ber cups of stuffing Oven temperature Total roasting time (approx. hrs.) 4 jhs. 14 cup 14 cup i/2 cup 5 cups 10 lbs. 56 cup 1 cup 1 cup 15 cups 20 lbs. 1 cup 2 cups 2 cups 1-7/8 gal. % tsp. 1-56 tsp. dash 54 tsp. 1-54 tsp. 1 tbsp. 1/3 cup 1 cup 4 cups 10 cups 1 tbsp. 56 tsp. 2 tbsp. 2 cups 20 cups 325 F | 325 F 9 iz hr 1 4 hr. - 325 F 5-56 -16 hr.
