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HERALD AND NEWS, Klamath Falls. Ore.
Thursday. Nov. 5. 1)5fl
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By Florence Jenkins, Food Editor
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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
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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