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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 20, 1960)
aWsj nw wW'iw'HWisiuhwt!' - ' t'- an - Roast Turkey Place stuffed turkey on a rack in a shallow pan and cover with a cloth soaked in melted fat. Occasionally moisten cloth with fat during roasting. Roast at 325F from 4 hrs. for a 10-lb. turkey to 6 hrs. for a 15-lb. turkey. Test for doneness by moving a drum stick up and down. When the turkey is done the drumstick will move readily. For easier carving, al low turkey tc stand 30 to 40 min. Old-Fashioned Corn-Bread Stuffing to prepare: 25 min. to bake stuffing balls: 20 min. 1 up dark or golden seedless raisins 1 Vi cups thinly sliced calory nipt toft white-bread crambi cupi corn-bread crumbs 1 cop coarsely chopped salted toasted almonds Vi cup chopped parsley 1 foaipoon poultry Ma toning 1 toaipoon ground nutmeg 1 toaipoon wit Vi teaspoon Mock pepper cup butter or margarine melted Vi cup glblot broth Vl cup Instant minced onion S eggs, beaten 1. Rinse and drain raisins. Combine with celery, white- and corn-bread crumbs, almonds, and parsley. Sprinkle with a mixture of the poultry seasoning, nut meg, salt, and pepper. 2. Add broth and onion to melted butter; add butter mixture and eggs to crumb mixture, mixing lightly. 3. Spoon lightly into turkey; or shape into stuffing balls, place on greased baking sheet, and bake at 350F 20 min., or until lightly browned. Stuffing for a 15-lb. turkey or 20 stuffing bolls Qiblet Gravy TO PREPARE AND COOK: 20 MIN. (allow time for cooking giblets) Turkey giblets and neck Vi teaspoon salt Vi small anion 2 iprlgi parsley I o-in. piece celery with leave! Vi bay leaf 1 or 3 peppercorn! 3 tablespoon! flour Vi teaspoon salt Vt taospaon black pepper 2 cups liajuld (reserved glblot broth and turkey drippings or chicken broth) 1. Pat the liver dry with absorbent paper and refrig erate. Put gizzard, heart, and neck into a saucepan having a tight-fitting cover; cover giblets with hot water and add teaspoon salt. Bring to boiling; re move foam. Mix in onion, parsley, celery, bay leaf, and peppercorns. 2. Cover and simmer 2 to 3 hrs., or until gizzard is tender when pierced with a fork. During last 15 min, of cooking, add the liver. 3. Remove giblets from broth; strain and reserve broth. Remove meat from neck bone; coarsely chop meat and giblets. 4. Remove roasted turkey from roasting pan. Leav ing brown residue in pan, pour drippings into a bowl. Allow fat to rise to surface; skim off and reserve fat Reserve remaining drippings for part of gravy liquid. 5. Measure 3 tablespoons reserved fat into roasting pan and blend in flour, V teaspoon salt, and pepper until smooth. Stirring constantly, heat until mixture bubbles. Brown slightly if desired. Remove from heat and slowly blend in the liquid. Return to heat and cook rapidly, stirring constantly, until gravy thickens. Cook 1 to 2 min. longer. While stirring, scrape bottom and sides of pan to blend in brown residue. Stir in the chopped cooked giblets. Bring gravy to boiling to Ijeat giblets thoroughly. About 2 cups Notes For a refreshing flavor addition, blend 14 to Vb cup orange marmalade into gravy. family Weekly, Novtmbtr 20, IKO Family Weekly Cookbook MELANIE DE PROFT Food Editor Cauliflower with Celery Sauce CouKlouer tapped with celery sauce and cheese is a change from the usual piquant hoUandaise sauce. TO PREPARE AND COOK: 25 MIN. 1 medlum-slie heed cauliflower cup chopped celery 2 tablespoons butter or margarine 2 tablespoons flour Vs teaspoon seasoned salt 'As teaspoon white pepper Vi teaspoon ground nutmog cup cream Vi cup grated Cheddar cheese 1. Remove leaves, cut off all the woody base and any blemishes from cauliflower. Cook in salted water un til just tender; drain. Place in center of a heat-resistant platter. Using a fork, gently separate flowerets for ease in serving. 2. Meanwhile, cook celery in boiling salted water until tender. Drain, reserving Vi cup celery liquid. 3. Heat butter in a small saucepan. Blend in a mix ture of flour and seasonings. Heat until mixture bubbles; remove from heat. Gradually add celery liquid and cream, stirring constantly. Bring mixture rapidly to boiling; cook 1 to 2 min. longer. Stir in" cooked celery and pour sauce over hot cauliflower. 4. Sprinkle with grated cheese and brown lightly un der broiler. Serve immediately. If desired, accompany with Dill Peas with Squash Rings. About 6 servings Dill Peas with Squash Rings Cook two 10-oz. pkgs. frozen peas according to pack age directions; drain. Heat Vi cup butter or marga rine and teaspoon dill weed in a small saucepan. Toss dill-butter mixture lightly with hot cooked peas. Mound peas in center of squash rings on a warm serv ing platter. (See photo.) About 8 servings Squash Rings Bake 2 medium-size whole acorn squash in a shallow pan at 400F 30 min., or until just tender. Remove from oven and cut squash into -in. thick slices; cool slightly and carefully cut off peel. With a knife or a cookie cutter, cut out seeds and fibers forming squash rings. Put rings into a shallow greased pan, brush generously with melted butter and season with salt and black pepper. Reheat in oven 5 to 10 min. Dark Pumpkin Pie De Luxe to prepare: 25 min. to bake: 55-60 min. Pastry for a 1 -crust 9-ln, pie (your favorite recipe er a prepared mix) 2 cups (1-lb. con) pumpkin Vi cup firmly packed dark brown sugar 1 teaspoon ground cinnamon Vi teaspoon ground ginger -Vt teaspoon ground nutmeg Vs teaspoon ground dovas Vi teaspoon salt 2 eggs, slightly beaten 1 cup cream 1. Prepare pastry (prick) and bake at 450 F about 5 min., or until lightly browned. Remove from oven and reduce heat to 350 "F. 2. Meanwhile, combine pumpkin, brown sugar, and a mixture of the spices and salt. Mix together the eggs and cream; add to the pumpkin mixture, blending until smooth. Turn filling into partially baked hot pastry shell. 3. Bake at 350 F 55 to 60 min., or until silver knife comes out clean when inserted halfway between cen ter and edge of filling. Cool. One 9-in. pie r .T7;& Light Pumpkin Pie De Luxe, Giblet Gravy, Roast Turkey, Old-Fashioned Corn-Bread Stuffing, assorted relishes, and a f . ' - ' -V' . . . when the harvest is gratefully 1 'j3&sieaWT . -t vegetable platter are Thanksgiving favorites. gathered in Light Pumpkin Pie De Luxe to prepare: 25 min. to bake: 50 min. Paltry for a 1-crvft 9-ln. pie (your favorite recipe or a prepared mix) 2 cups (1-lb. can) pumpkin Vi cup firmly packed light brown sugar Va teaspoon ground nutmeg Vi toaipoon ground mace Vi toaipoon ground ginger Vi toaipoon ground cinnamon Vi toaipoon salt 2 eggs, slightly beaten 1 cup cream 1 cup milk 1. Prepare pastry (prick) and bake at 450F about 5 min., or until lightly browned. Remove from oven and reduce heat to 350 F. 2. Meanwhile, combine pumpkin, brown sugar, and a mixture of the spices and salt. Mix together the eggs, cream, and milk; add to pumpkin mixture, .blending until smooth. Pour filling into partially baked hot pastry shell. Sprinkle top with nutmeg. 3. Bake at 350 F 50 min., or until a silver knife comes out clean when inserted halfway between center and edge of .filling. Cool on cooling rack. One 9-in. pie Persimmon Whipped-Cream Pie to prepare: 25 min. to chill: about 3 hrs. Pastry for 1-rust tO-in. pie (your favorite recipe or a prepared mix) Vi cup cold water 1 tablespoon (1 onv.) unfavored gelatin 0 to I ripe persimmons 1 ft tablespoons lemon ulco Vs teaspoon salt 1 cup chilled whipping cream Vl cup sifted confectioners' sugar 1. Prepare pastry, bake, and set aside to cool. 2. Sprinkle gelatin evenly over cold water. Let stand 5 min. to soften. Dissolve completely by placing gela tin over very hot water. 3. Meanwhile, rinse persimmons, remove peel, and cut into pieces; force enough persimmon through a sieve or food mill to yield 4 cups pulp. Stir the dissolved gelatin and mix into the pulp; blend in the lemon juice and salt. 4. Chill until mixture begins to gel (gets slightly thicker) . 5. When gelatin mixture is of desired consistency, whip cream until soft peaks are formed when beater is slowly lifted upright; beat in confectioners' sugar with final few strokes until blended. Spread over per simmon mixture and fold together. Turn mixture into pastry shell. Chill until firm. One 10-in. pie FUN-FILLED PAGES OF SPECIAL HOLIDAY RECIPES . . . FROM THE TEST KITCHENS OF FAMILY WEEKLY 220 exciting ideas and unusual dlihei for Chrlstmai and other feltlve occationl In The Holiday Cookbook You've never owned a book of recipes to' full of gay, amusing, colorful Ideal . . . from "Sweetheart Cake" for St. Valentine's Day to "Wouall Bowl" for Chrittmoil YOURS FOR ONLY 50 each Poilpoid TOl FAMILY WIIKIY BOOKS 1S3 N. Michigan Ave., Chicago 1, III. 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