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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 21, 1958)
MH.AME Pt WtOfT Food Editor J $10 PRIZE-WINNING RECIPES iy from Family Wezklt reader ri m w VERY SPECIAL FOR chpisorvxs Sweet WmtmtO'tUem Cmere conviaiincirooo ssciri TO PREPARE: U ION. TO HEAT: 20 MIN. Vi cap batter 1 Vl cape ceartety cnopesd celery 1 Vi f dsoppsd mIm 1 cups packaged procoofcod rice 2't caps euMc chicken broth (dissolve 3 chicken bouillon cabas la 2y, caps hot water) 1 tablespoon! brown sugar 1 v 1 eegs, slightly beaten , 1 l-lb. 2-ox. can recoeai packed waaf potatoes, cat In ys In. places 1. Butter a shallow 2-qt baking dish. 1. Heat butter in a large heavy skillet having a tight-fitting cover. Stir in cel ery, onion, and rice. Cook over low heat until rice is golden yellow; stir occa sionally with a spoon. 3. Stir in 2 cups of the chicken broth and a mixture of the brown sugar, salt, pepper, coriander, rosemary, and ginger. Cover skillet. Bring mixture to boiling and cook over low heat 15 min., or until rice is tender. Set aside to cool. 4. Mix the eggs with remaining Vi cup chicken broth. Blend into the rice mix ture. Add sweet potatoes; toss lightly. Turn into baking dish. ' 5. Heat in a 325F oven 20 to 25 min. About 8 servings Note: Sweet potato-rice mixture may be used as a stuffing for poultry. It is enough for an S-lb. ready-to-cook bird. TO PREPARE: 4S MIN. 14 eop Un it". IVl CUBS rfclaiy Chspped Calefy 1 ( 1. m ferae estate V. 2 1 Vi 2 1. Heat Vi cup butter in a heavy skillet. Ofjater StmMng Add giblets and cook over medium heat 20 miiL, occasionally moving and turning with a spoon. 2. Drain the oysters; remove any shell particles. Coarsely chop and set in the refrigerator until ready to use. 3. Heat Vi cup butter in a large skillet. Add celery, onion, and apple; cook over medium heat until onion is transparent; occasionally move and turn with a spoon. 4. Meanwhile, pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage, and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets, and apple mixture. lightly spoon into body and neck cavities of bird-do not pack. Stuffing for 15-lb. turkey IJ.0..fr,rrs, fee if raiiinsssicsioODercaJl s rooa eKsrilreiiiHtey A tart, colorful accompaniment for meat. TO PREPARE : 10 MIN. TO FREEZE: 2-3 HRS. 2 I 1 14 -ex. far llwewaerrles I. Set control at coldest operating tem perature if using freezing compartment of refrigerator instead of freezer. 1. Pour the cold water into a small cup or custard cup. Sprinkle the gelatin evenly over the water. Let stand about 5 min. to soften. 3. Add softened gelatin to very hot water; stir until gelatin is completely dissolved. Add sugar and stir until dis solved. Blend in Hngon berries and lemon juice. Cool. 4. Pour mixture into a refrigerator tray. Freeze until firm (2 to 3 hrs.), stirring two or three times. 1 Vi pts. ice Note: If desired, lingonberries may be sieved before using. Your holiday turicey will need from 4'2 hours (total roaitinq time) for a 10-lb. bird, thiffed, to 6 hour for 1 5-pounder, in 325"F oven. New OrUmmm Bmlldm FuMU A delectable pudding with an intriguing blend of flavor: It will keep for feveral days in the refrigerator. TO PREPARE: 50 ION. TO CHILL: 3 HRS. 3 caps water l'4 caps (abort ', lb.) aranes 1 cap ( esboet a ei. ) arlea1 opricals 2 caps wotor 1 Vi cay (about 7 as.) ooMea raisbts 2'4 caps (about 1 lb.) candled cherries y, cap (obeet 1 as.) sHced ceasuad V, cap (abaat 7 as.) sHcod camHad 1 1 I 1 teaspoon fjroand allspke 1 V caps araafla lake I Vi caps (abaat a az.) walaati, coarsely cboaaasl 3 tabloipooai (3 aav.) anWavarool 3 caps cMNad wblpplan croaai 1. Bring 3 cups water to boiling in a saucepan. Add the prunes and apricots. Bring to boiling; cover and simmer about 45 min., or until fruit is tender. 2. Bring 2 cups water to boiling in a small saucepan. Add raisins; bring to boiling. Remove from heat; drain; put into a large bowl with the cherries, citron, and lemon peel. Set aside. 3. Turn prune-apricot mixture into col ander or sieve to drain.1 Reserve 1 cup liquid in a measuring cupi lor liquids and set aside to cool. Remove and discard prune pits. 4. Force prune-apricot mixture through a sieve or food mill to make a puree. Stir in a mixture of the sugar, cinnamon, nutmeg, and auspice; stir until sugar is dissolved. Blend in candied-fruit mixture and orange juice. Cover and set aside for about lVs hrs., stirring occasionally. 5. Lightly oil a 9- or 10-in. tubed pan with salad or cooking oil (not olive oil) ; drain. Chill a bowl and rotary beater, a. Pour the 1 cup reserved liquid into a small bowl. Sprinkle gelatin evenly over liquid. Let stand until gelatin is completely softened. Dissolve completely by placing bowl over very hot water; stir dissolved gelatin. Blend thoroughly into fruit mixture. Mix in the walnuts. 7. Using chilled bowl and beater, beat 1 cup of the whipping cream until it is of medium consistency (piles softly). Turn onto fruit-gelatin mixture. Beat remaining whipping cream, 1 cup at a time, as above, and turn onto previously whipped cream. Gently fald together, blending thoroughly. CaiccmHy spoon into pan. Chill until firm. Unmold onto chilled serving plate. 20 to 24 servings Semtmmmt Tpplmfi An excellent topping for chocolate cake, angel food cake, or ice cream. TO PREPARE: 20 MIN. TO CHILL: 1 HR. 2 etss, wall boalaa (uaHl Ifclck and Had softly) . Vi cap 11 sjbt corn sirup 2 tablsspoias sugar 1 tablespoon lemon joke 1 cup chilled ajhlinibn cream ' 1 teaspoon vanilla extract 'A teaspoon almond extract S dreaft freea f aad coloring Vi cap (abaat 3 as.) plstechla nets. 1. Blend the corn sirup, sugar, salt, and lemon juice into the beaten eggs. 2. Pour mixture into the top of a double boiler. Cook over simmering water, stir ring constantly, until thickened (10 to 12 min.). Remove from heat and set aside to cool. Chill about 1 hr. 3. Set a bowl and rotary beater in re frigerator to chill. 4. When ready to serve, using the chilled bowl and beater, beat whipping cream until it is of medium consistency (piles softly). With final few strokes, blend in a mixture of the extracts and food coloring. 5. Gently fold the chilled mixture and the nuts into the whipped cream. About 3Vi cups topping t Family Weekly. December 21, ItSf Amfel Beert TO PREPARE: 15 MIN. TO BAKE: 25 MIN. ' 1 ormH (O-ex.) angel feed coke 3 eggs V cap sagar Vi teaspoon ground cinnamon s teaspoon ground mace teaspoon sort 4 cap mint 1. Grease a fancy 2-qt baking pan (about 9x9x2-in.). Set aside 2. Using two forks, break cake into 1-in. pieces (about 8 cups); put into a bowl. 3. Beat together the eggs, sugar, cinna mon, mace, and salt until thick and piled softly. Stir in the milk. Pour over cake pieces. Toss lightly to coat evenly. Turn into pan and spread evenly to edges. 4. Bake at 350F 25 min. Cool in pan on cooling rack. 5. Invert onto a flat serving plate. Dec orate wth candied-cherry halves (see photo). To serve, break' portions with two forks. Top with whipped croons. About 8 servings Almmm4-CmrlmtMnt Roll COMVSNISNCI POOO SSCtrS TO PREPARE: 35 MIN. TO RISE: 1 HR. TO BAKE: 25 MIN. 1 pkg. active dry yeast Vi cup warm water (110'te I15F) 2 Vi cap prepared biscuit mix stable - 2 tsaspoonc groand csw dentem 1 1 Mrs. J. H. Rohrer, Springfield, III. t aaasaasaaa aaaaalalHaaBBBl - - m Sails 1 IfJeVuTaPW nueeTJejn VoMVaTT ereWJf J cvp np4r psefcod bioasfn MttsTMebdir tssMlkodsfsdaHoivd btdvOai (abaat 34) Vi cup blanched, teas tod, chopped Melted batter or margarine 1. Grease 12 2xl-in. muffin-pan wells. Set aside. 2. Dissolve yeast in water. Add biscuit mix, egg, sugar, 2 teaspoons cardamom, and orange peel; beat vigorously until well blended. ' 3. Turn dough onto a lightly floured surface. Knead until smooth about 20 times. Let dough rest about 5 min. 4. Meanwhile, cream together the but ter, brown sugar, and 2 teaspoons carda mom until well blended. Spread one-half the creamed mixture on bottom of wells. Arrange toasted-almond halves over mix ture and set aside. 5. Roll dough into a Vi-in. thick rectan gle, 12x8-in. Spread remaining creamed mixture evenly over dough and sprinkle with the chopped almonds. Beginning with longer side, roll up dough and press edges to seat Cut roll into 12 equal slices. Place in wells, cut-side down. Brush tops with melted butter. Cover with waxed paper and a clean towel. Let rise in a warm place (about 80F) about 1 nr., or until doubled. 6. Bake at 350 F 25 min. Invert pan on cooling rack. Allow to stand a few sec onds before removing pan. 12 roils letmmtMiempple Shrmtt TO PREPARE: 15 MOT. . 1 c 2 cape ky-celd water 1. Mix the sugar with water in a saucepan. Set over low heat and stir until sugar it dissolved. Increase heat; cover and boil 5 min. Remove from heat and set aside to cooL z. Blend the cooled sirup with the lemon juice, pineapple juice, and icy-cold water. Chill thoroughly in refrigerator. v 3. When ready to serve, pour juice mixture into small glasses and top with a generous spoonful of orange sherbet About 10 servings Mrs. Leroy Mills, Pom, Ind. Smlmd UN. t-oe. can crashed plnsappls. wS. drasaid (reserve straal Maae4era)4haVJeVcxrd fsl4flMl 1 CWM (fllMtft 9sae fltaataOd TO PREPARE: TO CHILL: 1 1 Ys oupi 1 4aW vny hot wtoc It I. Set a bowl and rotary beater in refrigerator to chill. X. Put gelatin and sugar into a bowL Add the hot water and stir until gelatin is coinpletely dissolved. . . 3. Pour the pineapple sirup into a 1-cup measuring cup for liquids. Add enough water to measure H cup liquid. Stir into the gelatin. 4. Chill in refrigerator or over ice and water until mixture is slightly thicker than eonsMeney of thick, unbeaten egg white. If chilled in rah Iterator, stir occasionally; if over ice and water, stir frequently. 3. lightly oil a 5-cup mold with salad or cooking oil (not olive oil); art aside to drain. sV. When gelatin mixture la of desired consistency, mix in the pine s'. Using the chilled bowl and beater, beat whipping cream until it is of madtum estssfatency (piles softly). Fold into gelatin mixture. Turn into ttasid and chill until firm. Uismoed onto a ehUled serving i of saarasablaa sbsrrlsi About f senriug troda Hah, Port Arthur, Tex. - Crea Smm h la WmmUt The sauce is perfect complement to such other green vegetable as peas, asparagus, or broccoli. TO PAKE AMD COOK: K Vi cup stdrh.a braHl ' 3 II II Vs V, oaporaasa at ycMiaV sNfllfcflpf fcOartoH 31 41 Cook green beans in the Vs cup chicken broth until beans are just Drain, it neotaaary. Keep beans not. 2. Heat butter in top of a double boiler over low heat. Add onion and cook over medium heat until onion is transparent, ctrcationally moving and turning with a spoon. 3. Blsnd in a mixture at the flour, salt, pepper, and Accent Heat until mixture bubbles, stirring corattantly. Remove from heat . 4. Add cream and the 1 tablespoons chicken broth gradually, stirring constantly. Return to heat and bring rapidly to boiling, stirring con stantly. Cook 1 to 2 min. longer. I. Remove from heat Vigorously stir about 3 tablespoons of the hot mixture into egg yolks; inunediately return mixture to double boiler. Mix in the parsley. Cook over simmering water 3 to 3 min. Stir slowly to keep mixture cooking evenly. 4. Remove from heat Stir in the lemon juice. Pour over the green beans and toss lightly to coat evenly. Serve immediately. About 4 servings Jfote: Quick chicken broth may be prepared by dissolving 1 cajekaa in 1 cup aef i family Weekly. December 21, IKS
