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.