HERALD AND NEWS, Klamath Falls, Ore.
Monday, Nov. 21, 1960
l
A HONEY MEDLEY
For your next party menu sel
ect with confidence from this Hon
ey Medley of Honey Glazed Ham,
Beehive Cupcakes, Coconut Bee
hives, ant Filled Honeys. You can
be sure that the honry glaze will
entice your guests to the table,
not only by its sparkle, but also
by its aroma and flavor. The
Filled Honeys are dainty cookies
sure to grace your table and com
plement its decoration. The nov
elty of Beehive Cupcakes and
Coconut Beehives will tell your
guests that you care to please
To taste these confections is to
know that honey both imparts to
them its own distinctive flavor
and accenuates their own individ
ual qualities. Yet besides all these
advantages is the bonus for. you
in knowing that these recipes for!
the Honey Medley are so simple!
to follow.
' DON'T OVERLOOK CHICKEN for your Thanksgiving table. Oregon-grown poultry if
' fresh which assures fine flavor. Oregon-grown poultry is now shipped nearly across the
' United States and birds are chilled within minutes after reaching the processing plants.
. Oregon Chicken For Thanksgiving
'. Vt your family fa small and
tie idea of using leftover tur
key for days after the holiday
Smothers you, buy an Oregon
grown plump hen or young roast
er for the Thanksgiving table.
Mrs. Mark 0. Hatfield, wife of
Oregon's governor, frequently
serves chicken and Insists that
the bird come from one of Ore-
HAPPY THANKSGIVING
' The tradition of celebrating
Thanksgiving goes back to 1621
one year after the Pilgrims land
ed in Massachusetts.
.' They had shared in harvest fes
tivals in England and in Holland
and after that first difficult win
ter and success of a summer's
planting they decided to count
their blessings In a new land and
to celebrate with feasting and
games for three days.
In addition to "come, pease and
Early" they prepared wild game
including turkey.
vBut here we blow up an Idea
that has clung to the story of
the Pilgrims . . . today's domes
tic turkey is not a descendant
of those turkeys that abounded in
the New England States. They
are offspring of the wild bird of
Mexico. The Aztecs and other In
dians domesticated them long be
fore the Pilgrims landed.
: "Many foods go well with the
Thanksgiving turkey. Vegetables
fcv good supply during this holl-
lay season Include broccoli, Brus
els sprouts, cabbage, carrots,
auliflower, parsnips, spinach,
iweet potatoes, turnips and ruta
bagas.
In a survey of food costs the
Oregon State College Extension
Service says:
We are demanding more and
more services in our food pro
ducts. Here's the effect of built-
in maid services, according to a
study by the U.S. Department of
Agriculture. A sample fully home
prepared family dinner cost $4.90
and took S.S hours to prepare.
The same meal produced from
partly prepared foods pushed the
cost up to $5.80 but took only 3.1
hours. The meal served from ful
ly prepared ready-to-cook foods,
cost $6.70 and look 1.6 hours. The
extra cost was $1.80 and the time
saved was 4 hours. The home
maker worked for 45 centa an
hour when she did all her own
work. Would you like to work for
45 cents an hour?"
igon's farms. Here is her recipe
lor either a wnoie nira or a quar
tered one.
OVEN-BAKED CHICKEN
1 (Cut Up)
Vk pound Oregon fryer (quar
tered)
'4 tsp. salt
3 tbsp. butter or margarine
y cup honey
y cup prepared mustard
1 tbsp. fresh lime juice
1 tsp. salt
Preheat oven to 350 degrees
Melt butter in shallow baking
pan. Arrange chicken in pan, skin
side down. Sprinkle with "A tsp.
salt. Combine honey, mustard and
lime Juice with 1 teaspoon salt,
Brush chicken with this mixture
Bake 30 minutes brushing occa
sionally with the honey mixture.
Turn chicken and bake another
20-25 minutes continuing to brush
with honey mixture. Before serv
ing drizzle chicken with any re
maining mixture.
Longer baking time will be re
quired for whole chicken. Use
same mixture and process. Chick
en will be done when easily
pierced with fork, about Vft to
2 hours for three-pound bird.
Temperature should be higher,
375 degrees, with small amount
of water in bottom of roaster.
A Honey Medley
Turk
Talk
While the origin of turkey Is
clear to historians, there is doubt
as to how the bird got its name.
Some say that it stems from the
similarity between the red wattles
on the bird's neck and the tas-
seled Turkish fez.
Others say the English errone
ously thought the birds came
from Turkey and so misnamed it.
The most widely accepted explan
ation of the name is that It
bears some resemblance to the
bird's repeated call notes, "turk,
turk, turk.
BACON BITS
Prepare a school lunch that
packs a nutritious and delicious
wallop. Add bacon bits, chopped
onion and mustard to egg salad
and spread on enriched bread
Your baker's enriched bread sup
plies plenty of iron and B-vita
mins because he uses nutrient
rich flour in his products.
HONEY-GLAZED BAKED HAM
Place ham, fat side up, on a
rack in an open pan. Do not add
water. Do not cover. Roast in a
preheated low oven (325 degrees).
Sixteen to 18 pounds, 4 to 4a
hours, 15 minutes per pound;
Twelve to 15 pounds, 3'i to 4
hours, 17 minutes per pound;
Ten to 12 pounds, 3 to Vi
hours, 18 minutes per pound;
Eight to 10 pounds, 2Vi to 3
hours, 20 minutes per pound;
Five to 7 lbs., 2 to 2'i hours,
22 minutes per pound.
Remove rind if ham has not
had skin removed. Score in dia
mond shapes. Place li of a mara
schino cherry in center of each
diamond. Pour one cup honey
over scored ham. Use more hon
ey if necessary to cover ham uni
formly. Bake in a hot oven (440
degrees) 15 minutes, or until
well browned.
BEEHIVE CUPCAKES
2 cups cake flour
l'i teaspoons soda
A teaspoon salt
Va cup shortening
Hi cups honey
2 eggs, unbeaten
8 squares unsweetened choc
olate, melted
x-water
1 teaspoon vanilla
Honey Frosting
1 cup coconut, toasted
x-With vegetable shortening, use
cup water. With butter or mar
garine, use 2-3 cup water.
Sift flour once, measure, add
soda and salt, and sift together!
three times. Cream shortening
add honey very gradually by ta
blespoons at first, beating very
hard after each addition to keep
mixture thick. Add one-fourth of
the flour and beat until smooth
and well blended. Add eggs, one
at a time, beating well after each
Add chocolate and blend. Add re
maining flour in thirds, alternate
ly with water, beating very well
after each addition. Add vanilla
blend. Spoon batter into greased
custard cups, filling each about
one-half full. Bake in moderate
oven (350 degrees) about 25 min
utes. Remove cakes from cups.
Invert and cover with Honey
Frosting. Sprinkle with toasted co
conut. Makes about one dozen
large cupcakes.
HONEY FROSTING
Combine in top of a small dou
ble boiler:
1 unbeaten egg white
4 cup sugar
Dash of salt
S' tablespoons water
1 tablespoon light corn syrup
1 tablespoon honey
Beat about one minute, or until
thoroughly mixed. Cook over rap
idly boiling water, beating con
stantly with sturdy egg beater or
at high speed of electric beater,
four minutes or until frosting will
stand in stiff peaks. Remove from
boiling water. Add V teaspoon
vanilla and beat one minute or
until thick enough to spread. To
toast cocontit, spread out thinly in
shallow pan. Toast in moderate
oven (350 degrees) five to seven
minutes, or until golden brown.
COCONUT BEEHIVES
8 tablespoons honey
Dash of salt
1 egg, well beaten
2 cups coconut
Combine honey, salt, and egg
stir in coconut. Drop mixture byl
heaping teaspoonfuls on a greased
baking sheet. Bake in slow oven
(325 degrees) 12 minutes, or un
til slightly browned. Makes about
one dozen confections.
FILLED HONEYS
2 cups sifted flour
1 teaspoon double-acting bak
ing powder
Vt teaspoon salt
Vi cup butter or other shorten
ing
2-3 cup firmly packed brown
sugar or granulated sugar
1 egg, unbeaten
1 teaspoon vanilla
2 tablespoons light cream
Honey Coconut Filling
Sift flour once, measure, add
baking powder and salt, and siftl
HONEY IMPARTS a delicious flavor to baked ham and desserts. This is time to begin
thinking about filling the cookie jar for holiday inacking and the accompanying recipes
all using honey will be easy to prepare if not easy to keep on hand.
again. Cream shortening, add su
gar gradually, and cream togeth
er until light and fluffy. Add egg
and beat well. Add cream and
vanilla. Add flour, a small
amount at a time, mixing .well
after each addition. Divide dough
in three parts; chill. Roll out each
part between waxed paper to
about' -inch thickness; chilli
again. Cut with floured 2K-inch
round cooky cutter. Place half the
circles on an ungreased baking
sheet. Place a heaping teaspoon
of the filling on each. From the
remaining circles, cut small round
openings. Place these circles on
top of those on baking sheet, so
that filling sticks out through
openings. Press outer edges to
gether with a fork. Bake in mod
erate oven (375 degrees) 10 min
utes, or until edges are lightly
browned. Makes 2V4 dozen cook-
:s.
HONEY COCONUT FILLING
Combine in saucepan:
Vj cup sugar
1-3 cup honey
4 cup water
Vi teaspoon salt
3 cups coconut
Stir until well blended. Place
over medium heat and cook un
til coconut absorbs all the syrup
(about 10 minutes), stirring con
stantly. Remove from heat. Add
Vi teaspoon vanilla and two tea
spoons butter. Blend well. Cool.
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MATTRESS & UPHOLSTERY
2401 So. 6th TU 4.4510
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GUARANTEED
1 1 1 I A
i3 wfrflplw
JIB
you add extra flavor to your Thanksgiving
Desserts when you top them with rich, sweet
and fluffy whipping cream. You'll find
"fresh-from-the-farm" Medo-Land Meadow
Gold Whipping Cream at your favorite Gro
cers Now! -
How The Experts Whip
Cream In Less Than Two
Minutes!
1. Use 1 or Vi pint of Medo-Land Mea
dow Gold Whipping Cream.
2, Chill Whipping Cream, small deep
bowl and beater, in refrigerator.
THIS IS IMPORTANT!
3. After chilling, pour Whipping Cream into bowl end start whipping
(lowly and then increase tempo. Be sure cream comes half way up
on the blades of the beater. It will whip stiff and fluffy in less than
two minutes.
IT'S GUARANTEED TO WHIP!
At Your Grocers or From
Your Medo-Land Route Man
Phone TU 4-3181
ItTA ti fl .,
Pound
Standby - Whole or Strained
CRANBERRIES
2
NO. 1
TALL TINS
39c
i TURKEYS 495
FRICASSEE or STEWING A C HWIP
J CHICKENS ; 29c fiS
3
Medo-Bel Creamed
COTTAGE CHEESE
Pint
2
REAL CREAM
Just push the valve - Rich
Whipped Cream
can
49c
n n a nn? SWIFT'S Cut
U I.. I I II I W 7rn " " 11 IVIt SS?
zr-z. l m m. . r a t as t sss mm in. .hw".
mm mm m b mm m vt r r i v nniH m mm f mi
HYGRADE Sliced Pieces m (
BAC0N2-49n
ffiw Oysters, Fish, Lunch Meats Vwv
Jwfitfjfo. All-Types Dry !
simple Simon mii !- ,
Irftll IT fr Mince or HKlf ff lC f
immw mm mm 1 VlimniTin M r MM MM
U U Lac "r""" jan u v
BLUE BELL - 87c Value
CHIPS DIPS 69'
7-UP Large 12-oz.
MIXER 491
Broiled in Butter Chopped
MUSHROOMS
3-oi.
tins
M9l I SSccu,T
Rocca Bella
RIPE OLIVES
2 59 1
.5f ?7ft
New Crop Light Meat
WALNUTS
In
Shell
49
IC
lb.
STUFFIN
' Bread and Mix
Plain or Seasoned
HI HO - Richer, Taste the Difference
Round
Salted
WAFERS
ni nu - rucner, i asre rne
CRACKERS
DUNDEE - 46-oz. Tins
Tomato Juice
DOESKIN - Double Soft
TISSUE
Mb. rtrl I
Pl' u ...
Cello Bog - Crisp - Cleaned w . . . M. . m. I n
Celery -, 29' ISSSZ25'
PUKKjM J LIU, Lil.lHIH I U
All Colors
4 Roll Pkg.
2:49' r
49'H
i
n
if
til
u
TOMATOES, CUCUMBERS, LEAF
LETTUCE, GRAPES, CELERY ROOT,
PEPPERS. NEW CROP NAVEL
ORANGES
King Salad - Large Sixe
Avocados
SNOBOY THEY'RE GOOD
CRANBERRIES
1. POUND IPC
BAG 3
Prices Effective Through Wed.