Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 5, 1959)
0 e HERALD AND NEWS, Klamath Falls. Ore. Thursday. Nov. 5. 1)5fl PACB 1- -B ftfa ItaiMiadly'slliffldljeDii By Florence Jenkins, Food Editor 7 ,"S& I'" 1 4 . HOSTESS HAM, the new boneless, fully-cooked ham with the real ham shape, comes to local markets in a bright foil wrapper. The ham is all meat. There is no bone and all un necessary fat has been trimmed away.' It is a boon to the homemalcer for fall entertain ing or just good family eating. CREPES TOKAY Thin, lender pancakes known as crepes" are elegant rolled with a luscious Tokay sauce and served with whipped cream or sour cream for dessert! While most sophisti cated in their appearance. "Ciepcs Tokay" are relatively easy and quick to prepare. The crepes may be made a half hour or so ahead nl time, kept covered on a warm plale in a low oven. When ready to serve, heat the sauce just to hoil ing, spoon a little into each crepe, roll and arrange on warm plates. The extra sauce may be kepi hoi in a small chafing dish or in a warm bowl and served at the ta ble. Tokav grapes are particularly suited to this recipe because they are firm and juicy and have a dts linctive crackling - crisp texture You'll find Tokays continuing throughout the holiday season. This longer than usual period is possible because part ol Ihe crop is held in cold storage for our laler holiday enjoyment. Tokays held in storage are picked at the peak of their full flavor, most carefully handled and stored so none of Ihcir superior quality is lost CREPES 2 eggs 2-3 cup milk 1 tablespoon melted butter or shortening 'i cup sifted all-purpose flour '4 teaspoon salt 2 teaspoons sugar TOKAY SAUCE Pi cups Tokay grapes cup sugar 2 tablespoons cornstarch 4 teaspoon salt 1 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 3 tablespoons butter 1 cup boiling water "i cup Tokay wine Crepes: Beat eggs well. Add milk and shortening. Sift dry in gredients together; add lo egg mixture and beat with rotary beater unti batter is smooth. Use HAM FOR DINNER If you are to play the role of hostess soon and are hunting for something elegant, yet different, to serve you can count yourselfi hicky. There is a new type of ham on the market that was created especially for the discriminating hostess. It's all ham, with bone, skin and unnecessary fat re moved. However, the ham shape is retained for the utmost in eye appeal. The new "hostess" ham will be found at your food dealers, wear ing an attractive foil, wrapper which does double duty. It can be used to line the roasting pan (or heating, if yoif prefer to serve (tie ham hot. thus eliminating greasy-pan washing. Since this ham is boneless and completely trimmed, count on only about ' pound per serving. Do plan on plenty for seconds, however, and remember that ham makes a fine repeat performance in leftover dishes. Not only is this new ham a treat to see, it offers a new high in eating enjoyment, too. It has been brown-sugar cured and smoked over hardwood fires to achieve en indescribably wonderful flavor. Since it is fully cooked when purchased, this ham frees t h e hostess to enjoy her own party Aside from slicing and the addi tion of a simple edible garnish the ham requires practically no attention from the busy party giver. A tingling taste-accompaniment to complete the ham platter is Fresh Vegetable Chutney in To matoes. Jit's quick to prepare, and like the ham itself, is right at home at ,the party. HOT BAKED HAM ' open foil and remove inner wrapper. Fold foil in half, printed side in, and spread out to line a shallow baking pan. This keeps drippings from pan, making cleaning easier. Place ham fat side up in foil lined pan. Heat in a slow oven 1325 degrees) to 130 degrees in ternal temperature as indicated op. a meat thermometer. Allow 2'i to 3 " hours for an 8 to JO pound ham. To Glaze: Combine one cup brown sugar, one teaspoon dry mustard and two tablespoons fruit juice. Remove ham from oven about M hour before end of heat ing time. If desired, cut top stir face into a diamond pattern with tip of sharp knife. Spread with glaze. Return to oven for remain ing time. CHUTNEY IX TOMATOES Yield: About 3 Cups 6 medium sized tomatoes 1 cup sour cream Vi cup chopped chives '4 cup chopped onion 1 cup chopped celery 1 medium cucumber, chopped 1 cup Yogurt Cut a thick slice off the top of the tprtiatoes and cut' the slices into chunks. With a spoon, hollow the pulp out of tomatoes to form cups. Be careful not to puncture the bottom of the tomatoes. Put Ihe chunks and pulp of Ihe toma toes into a large bowl. Add the re maining ingredients. Spoon t h e cream and vegetable mixture into the lomalo cups. Serve as a gar nish with hostess ham. it.. i 1 -imir"Mmmmmmimm it 1 ' 1 innj HELP WANTED Like elevator operators, yeast doughs have their ups and downs: If yu find that your bread or roll dough needs a little help on the way up, chances are it doesn't rise because your kitchen is too cool. To correct this situation, put the bowl of dough in an unheated oven w ith a large pan of hot water on Ihe shelf beneath it. Or set the bowl of dough in a deep pan ol water just warm enough so your hands feel comfortable in it. BAKE BANANAS Ever bake some bananas to serve with ham? Peel and halve them, then sprinkle with lemon I juice and light brown sugar and pul them in a moderate oven until cooked through. THIN, tender pancakes rolled with a Tokay sauce makes "Crepes Tokay," an elegant fall dessert. Photo and recipe are courtesy of California Foods Research Institute. .-STUFFING For chicken, duck, goose or tur key, you'll find this "Southern Style Stuffing" just about as delicious as stutlings can be. It wears well, loo. You'll be asked to serve it again and again. Its distinguishing quality comes fi 0111 genejflus measures of pea nuts and ripe olives. Each ingre dient offers individuality and good flavor. Be sure to double the re cipe if you are going to use il for a 10 to 12 pound turkey. SOUTHERN STYLE STUFFING 1 cup ripe olives 6 cups soft bread cubes a cup finely cut onion Sh cup melted butter or mar garine 1 teaspoon celery salt 1 cup chopped roasted pea nuts V to 4 cup stock or bouillon Cut olives in small pieces. Cook bread cubes and onion in butter until bread is slightly browned and onion is soft but nol browned. Re move from heat and stir in remain ing ingredients, using only enough stock to moisten lightly. Enough for 5 pound chicken. Double amount for 10-12 pound turkey. about 2 tablespoons batter for each pancake about 5-inches di- metqr. Spoon batter into lightly buttered heated pan (use a small 5 inch skillet if available) or on griddle. Cook, turning once, until light golden brown on both sides. Remove crepes to hot plate and cover to keep warm. When ready to serve, spoon a little Tokay sauce into center of each crepe and roll over; -serve with addi tional sauce and sweetened whipped cream or sour cream, if desired. Tokay Sauce: Halve and seed grapes. Blend sugar, - cornstarch and salt together. Combine with lemon rind and juice, butter and boiling water. Cook, stirring, un til mixture begins "to -thicken ; add wine and continue cooking until thickened and clear. Add grapes and heat a few minutes longer. Makes '12 5-inch crepes) about 6 servings. Note: Crepes may be filled with sauce, rolled and placed in serving skillet or shallow casserole, if de sired. Keep hot in low oven until ready lo serve FRUIT ROLL "Holiday Fruit Roll" is a l.uita- lizing medley of flavors. It's a festive dessert '.hat's easy lo make and fun In serve. Plump, llufly sponge cake is rolled like a jelly roll enclosing a refreshing lemon-flavored fruit (illing. Canned fruit cocktail, bolh Ihe rich syrup and Ihe summer-fresh fruits, make up Ihe filling when thickened with egg and a little cornstarch. The filling is cooled, of course, before being rolled up with Ihe cake. Serv e "Holiday Fruit Roll" with a snowy fitting of powdered sugar on top tor handsome, delicious company dessert. HOLIDAY FRUIT ROLL 3 eggs . 1 cup sugar I cup silled cake flour 1 teaspoon baking powder H teaspoon sail 1-3 cup water 1 teaspoon vanilla U cup melted butler or mar- Saline Powdered sugar Fruit illing FRUIT FILLING 1 cup syrup from canned fruit cocktail 2 tablespoons cornstarch ' cup sugar Dash salt 1 egg, beaten 1 teaspoon grated lemon rlnd 1 tablespoon fresh 1 e m 0 - juice 1 1 2 cups drained canned fruit cocktail Ijcat eggs, and gradually beat in sugar, continuing lo beat unlit thick and light colored. Sift flour with baking powder and sail. Fold into egg mixture alternately with SALAD TIP Salad greens will stay crisp if you wash and dry ihcm a few hours ahead of serving and refri gcratc them. Tear Ihcm up into ihe size you want them in a salad bowl and cover tightly with Irans parent plastic wrapping helorc chilling. Add the dressing at the last minute before tossing and serving. ;iler and vanilla. Carelully fold 11 butter. Turn into 10 x 15 x 1 nch jelly roll pan lined wild waxed paper. Bake in moderate oven i350 degrees 1 IS to 20 min utes, just until cake springs back when lightly touched with linger. Turn out onto clolh covered with ifted powdersd sugar, and ship li waxed paper. Roll cake in loth and cool on wire rack. Un- oil and spread with Fruit Filling. Roll again and chill until serving ime. Fruit Filling: Combine 1 cup syrup Irom camicd fruit cocktail, cornstarch, sugar and sail, and 00k, stirring constantly, until mixture boils thoroughly and is thickened. Stir a spoonful ol hoi sauce into egg, then combine with remaining sauce, and cook a min ute or two longer over very low heat, stirring constantly, until egg s cooked. Remove from heat and ble nd in lemon rind and juice. Cool slightly, then fold in very well drained fruit cocktail. Cool com pletely before spreading on cake oil. Makes f! to Ifl servings. IN MAKING CRUMBS To make fine bread crumbs in' Ihe electric blender, crumb just one slice of broad at a time; blend on high un'il finely crumbled and then empty the glass container into a measuring cup; continue the process until you have the needed amount of crumbs. : REMOVES RUST .x STAINS frtaMTHTUK-SMrS WffMnef corrat POTS tile noons -mm AUTO IUMPCIS AUIMMM ST0M WINDOWS LS FAHAWMWrJBBCT UJish Bone Rues i a n T) ressi ng gives salads a dress your salads with this spicy, slightly sweet salad dressing , . . kids adore it... you WILL TOO! TRY IT SOMETIME Like an elegant way with fresh pineapple? Peel like an apple remove most ol the core and fill the core hole with sautcrnc; wrap pineapple and chill in relrigcra- tor overnight-, slice as desired for serving. " ' ' MYHHWANA" ...is coming! Perfect breakfast little pig sausages and Lityiu OREGON FARM FRESH EGGS Guaranteed fresh! JOi:':; .. 1. .. B 1 1 is 11 Found! A way to give you the nourishing protein only natural whole wheat can provide Now a way has been found lo preserve (he natural active protein of golden-grain wheat in a delirious hot cereal. This is by an exclusive low-heat process developed by the Carnation Company. Preserved are the nutrition and energy values that only complete "whole" kernel wheat, . wheat germ and wheat bran can provide.. . Carnation Instant Wheat gives you all the wheat germ and all the B-vitamins of "natural" whole wheat. Flease add it to your shopping list. from Medo-Land . . . of course Delicious tasting Meadow Gold Milk is the easy way to get important vitamins your body needs every, day.'; Fresh Meadow Gold Milk provides vitamins A, Bi, B2, C, Niacin; and the sunshine vitamin D! From Your Dtaltr or Your Medo-Lond Route Man
