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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 22, 1954)
MONDAY. NOVEMBER '22, 1954 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE NINK and FLORENCE JENKINS, V Editor SSV$ :"-"-" , - ...a:::-.v.-......... t, .w -nv . .. - i i l-s.-.u r - akv-vx m eie. l hihhw.v m mm w H m mr i'mwhi in 4 YOUR THANKSGIVING TURKEY . . . Before serving, allow the 15 to 30 minutes so that the juices may be absorbed. Remove and cord, if you used them. Place the bird upon a warm large Don't overdo it. Carve at the table so everyone can enjoy the very sharp, thin-bladed knife and a fork with a guard. Carve serve all the guests. . THANKSGIVING TURKEY If you bought a Swift's Premium Butterball quick-frozen turkey, it is ready to stuff and roast. Follow cooking directions on the package. If your turkey Is New York dressed and your butcher has drawn it for you, remove the pin feathers, using a strawberry hufler or tweezers, or catching them be tween thumb and paring knife. To loosen stubborn pinfeathers, place bird in sink under stream of cold water and scape stubborn spots with back' of knife. Singe bird, If necessary. Remove any bits of lung, kidney, etc., remaining in cavity. Wash the outside well. Rinse cavity, with cold water. Wipe bird dry. Do hot stuff the night before as the bread crumbs draw moisture from the bird. A simple, good and popular stuffing, recommended by the Poultry & Egg National Board Is this: ' 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 'i teaspoon pepper 2 teaspoons poultry season ings 154 to 2 cups broth, milk or water Cook onion and celery In fat over low heat, stirring occasional ly, until onion is soft, but not browned. Meanwhile, blend sea sonings with bread cubes. Add on ion, celery and fat. Blend. Pour the broth gradually over surface, eiirring lightly. Add more season ing if desired. Yield: Stuffing for neck region and body cavity of a 14 to 18-pound ready-to-cook tur key. Extra stuffing may be baked in loaf pan or casserole the last hour the turkey is cooking. Baste with pan drippings to give turkey flavor. ROASTING THE TURKEY Rub cavity lightly with salt. Put enough stuffing In neck to fill it out and then stuff cavity of the bird, but do not pack tightly. Grease outside of bird with melted fat. Place in preheated oven set at proper temperature (usually tur key is cooked at 325 degrees), with the turkey breast down on a tack in an uncovered pan. .Do not Bear, cover or add salt. If desired, cover top and sides of bird with fat-moistened cloth -preferable clean white cheese cloth. If cloth dries slightly dur ing cooking, moisten it with fat from bottom of the pan. It using a cooking thermometer, Insert it between thigh and lowest rib to center of stuffing. If placed in the center of the stuffing it should register 165 degrees when done: if placed in the center of the inside thigh muscle, it should read 200 degrees whan done. GIBLETS The gizzard, heart and liver should be cooked tender before they are added to gravy or stuff ing. Use giblet broth as liquid In gravy or stuffing. Cover gizzard and heart with water, seasoning with 1 teaspoon salt, 3 peppercorns, 3 cloves, a small bayleaf and a little onion, celery and carrot. The neck may be cooked at the same time. Sim mer two to three and a half hours, or until heart can be pierced eas ily with a fork. Add liver 1 to 20 minutes (depending on size) before giblets are done. Reftigerate un People Do Read SPOT ADS -you are! less used Immediately. TEST FOR DONENESS To tell whether turkey is done, move the drumstick up and down, I MP rfK-m. PaIoO'c Mlft ruicci 9 mm SLICED Oregon Top 1 BACON Quality 2-1 BEEF ROAST GOOD LEAN Fresh HENS SUNSHINE CANDY Hard. Mix 49c 2 lb. bag Old Fashioned Chocolates 39c 1 2-oi. bag J urn bo Gum Drops 12-oi. bag 25c Jelly Beans IVl-oi. bag 12'A-oz. boa MmfJ a Prices Effective Through Saturday bird to stand in roasting pan all trussigg such as skewers platter. Use a simple garnish. full glamour. Carve with a enough meat at one time to It the leg Joint gives readily or breaks the turkey is done. Or press the fleshy part of the drum stick, protecting fingers with cloth or paper. It is done if the meat feels soft. SWIFT'S PREMIUM BUTTERBALL AT LOWEST COMPETITIVE PRICE Owned and Operated by Bob & peonur, poteer lb. Pkgs. 291 lb. FRYERS NUTS Fancy Tigard MIXED NUTS WALNUTS FILBERTS BRAZIL Mb. Cello Baq 39c ALMONDS PEANUTS WALNUTS MIXED NUTS IN BULK 2 b,59c Ehmann's Extra Lorqe Pitted Olives m "e- m m rum WAriiiifrr irari f i 1 1 t j wi 1 1 11 t X 1 (j ll -SktUILLED and DRESSEdW )i CELIA Vein Owens Is doing it again, His annual pie baking contest will be held Wednesday evening of next week. December 1. starting at 8 p.m. at the VFW Hall Again he is making' lt easy tor contestants. Anyone wishing to en. ter and there was a pie baked by a man (Ben Kerns) entered last year is invited to come to the Cascade Home Furnishings, 134 North Fourth, and pick up a free pie pan with juice sauce rim. There "Will be prizes. Special entertainment (and In. struction) will be provided by Cc- lia Lee, Crown Mills home econonv 1st, who will be here from Port land to demonstrate Festive Holt day Baking. Those who attended last year and Jen-Ed's was packed to the doors will remember the short. cuts and "tricks of the trade" to make baking easy and fun which Celia Lee explained last year. Vern Owens will emcee the show again and everyone is invited to participate. Remember 8 p.m., Wednesday December 1. at the VFW Hall. RICE FOR CHICKEN Call this rice dish by a plain or fancy name It tastes simply wonderful with chicken. Prepare a o-ounce package of pre-cooked rice as package directs. Mix lightly with 3 tablespoons butter and ' teaspoon poultry seasoning. Sunshine Hl-Ho Crackers 33c Swansdown Cake Mix While. they lair Durkee's Oleomargarine 2 Veg-AII Z 19c , Lumberjack Syrup 24-o. 33c Penco-Morachino Cherries 2'i-oz. Jar 3 f0r 7C Party Time Shrimp 5-oi. can 29c Royal Club ' Cove Oysters 39c Snow's Minced Clams 7Vi-or can 29c White King Soap Lge. Pk9 29c Thanksgiving PRODUCE Celery Sweet Spuds Yams Squash Cranberries Cabbage Lettuce 7c 19c 19c 5c 19c Sc 9c . ib. 2 lbs. 2 lbs. Ib. lb. lb. rfroos toi h rflCsv' SSS2!''t ",,rr lee Gaik m - ----- - ---- - m m 1111 i u ib. ui tn i ai ..r i .f imir mi. ti AV.,a . lt u -ma W UXLW X'MTjr. 11 1MB Mmw - ff ' M ' ROASTING " j ! -w-.- PulleU -2ft. j I Fresh Dresied4- ';. Freih Leg of f:$ Capons Morrell's ' Sliced Bacon Fresh, Leon, Pure Ground Beef ! UAiJC Fully Cooked Pc -m : riMWj Morrell't EZ-Cut Olh l I eRAHBERROES fSSl 1 mm Squash Apples ,mportedfromUo'y Stokeley's 10-ox. Pkg. Green Beans Asparagus 6-01. Cons Stokeley Orange Juice Flov-R-Pac 10-ox. Pkg. Raspberries m Sirnple Simon 13 varieties, Mince, 7ft rieS '"-"P""' Berry, etc. jfQ 4710 So. 6th W. Rerv. th. Right Fresh, Home-made ffi - 98c Pork Links 49k j Tenderized ,";: 29b HAMS - 591 Fresh Crisp and Crunchyt bunch 11 cfl ot " 23c 45c 2 23c 33c U'ni 55f Pork Roasts 59 ! , 49 . Sauce ) Borden's None-Such Free MinceMeat' - Del Monte Fruit Cocktail Brown Sugar Mixed Nuts Heinz Ketchup 's Mayonnaise Pumpkin .2,3 Ptt Lunee Cake Mix e Swansdown Crisco Sh0,,enin9 Apple Cider Cream Cheese IQr - 15' J Recipe Book ' "9 2 -49c No. 303 Tin Best Foods qt. Folger's Ib. 4 ..85c 3- 69c Hood River 79c gal. Borden's F 8-oz. r:.:. JQ to Limit! ph. 6875 I f. V! n 1710 Oregon Are. Phone 3860
