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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 14, 1963)
TOAST THANKSGIVING TURKEY Ideal prelude to Thanksgiving dinner are these flavorable punches chilly Cranberry Bowl with a colorful ice ring a f I 0 a t, or a steaming carafe of Hot Spiced Mary Punch, served in mugs with cinnamon stick stir rers. Liver-stuffed mushrooms and S h r i m p in Blankets make delicious appetizers. Holiday Punch Hot Or Cold Expecting a crowd for Thanksgiving Dinner, sometime in mid - afternoon? Welcome them as our coloniaf forefathers might have, with a glass of punch, hot or cold. In colonial times, punch was the term used to describe a variety of party beverages mixed in bowls "big enough for a goose to swim in." and appre ciated then, as now, for a "char acter, breadth, and scope of conviviality unlike that of any other liquid refreshment." Let the weather or your own inclination choose between a frosty Cranberry Bowl, or a Hot Spiced Mary Punch, served in cups or mugs. Or, set out both for a holiday-rich cocktail offering sure to "lend a certain grace to an occasion of Gents and Ladies assembled." v As nibbles, Shrimp in Blan kets and Liver-Stuffed Mush rooms lyou use the turkey liv ers) whet appetites for the scrumptious meal to follow. CRANBERRY BOWL 1 can (1 lb. 4oz.) pineapple rings 2 cup whole cranberries 1 cup sugar Add EARLY The "Long-Life" look of Windsor speaks for itself ... Buy the set or purchase separately! A warm, comfortable living room set; occasional chair - 35" wide, 37" high with 21x21 seat; sofa is 36" high, 6'6" overall, 67" between arms, 22' deep cushions; man's rocker and swivel chair is 36" high, 30" wide, with 20"x20" cushions; woman's swivel rocker is 32Vi" high, 29" wide with 20x21" cushion. Comfortable cushions are foam with rubber tops all frames are selected hardwood, and covers are pre-selected by fashion experts from the finest mills. Resilient NO-SAG spring seats and backs. Your choice of covers gnd finishes. May Be Purchased Separately At Follows: The Davenport ". Occasional Chair Mon'i Rocker Woman's Rocker Buy On Terms 1 cup water 3 pints cranberry juice cocktail 1 fifth whiskey Juice from pineapple rings 1 cup lemon juice Arrange pineapple rings and cranberries in a ring mold, re serving pineapple juice. Add H inch of water; freeze solid. Add water to cover fruits, freeze again. Add water to fill mold, freeze until serving time. Heat sugar and water together until boiling, stirring to dissolve su gar. Chill syrup. To serve, pour all ingredients over ice in punchbowl, swirling to mix. Makes two dozen punchcup servings. HOT SPICED MARY PUNCH 1 can (1 qt. 14 oz.) toma to juice Vi cup lemon juice 1 teaspoon salt Vt teaspoon powdered cloves Tobasco or Worcester shire to taste 1 pint vodka Long cinnamon sticks Heat juice with seasonings. Add vodka. Serve piping hot, in the charm of gracious living to your home... AMERICAN "WINDSOR" GROUP $224.95 $109.95 $ 79.95 $ 72.95 To Suit YOU! mugs with cinnamon stick serv ers. Makes about 10 servings. SHRIMP IN BLANKETS 2 pounds large fresh shrimp, cleaned 1 pound bacon Wrap each raw shrimp in a bacon strip, secure on cocktail picks. Grill until bacon is crisp. Serve hot or cold. Makes about three dozen. LIVER-STUFFED MUSHROOMS 2 pounds fresh mushrooms 6 tablespoons butter Liver from your Thanks giving turkey 1 chopped onion 1 hard-cooked egg, chopped " ' t cup dry stuffing 'mix or ' breadcrumbs Salt, pepper to taste 'a cup chopped parsley Pull stems from mushrooms and chop. Saute in butter with livers, and onion. Chop cooked livers in skillet. Toss with re maining ingredients, except par sley. Stuff into mushroom caps, sprinkle with parsley and bake in shallow buttered dish at 350 degrees F., 15 minutes. .Leciaftie ICj f& in t N vv w v. - u. i's2'Yf Vff ' v ly RUTH KING tjKrSp HERALD AND NEWS, Klamath LIKE SEAFOOD? Alaska King Crab is the finest, sweetest crab to be found in any waters. The wily creatures are hard to trap they say in the icy waters around our 50th state. Hot Crab Bunwiches topped with a slice of pickle and a green stuffed olive will brinq the crowd running after school or at lunch time. Hot Crab Crisp, cool days of autumn and busy school-day and holiday schedules inspire homemakers to prepare hardier meals to sa'lisfy their more active fami lies. With this in mind, we've built a sandwich around nutri tious, filling, cartned crab. Tak en from the icy waters of Alas ka and canned in carefully con trolled conditions of our mod ern American canneries, this delicacy of the sea is beautifully stored for our year-round use. In Hot Crab Bunwiches, mor sels of tender, delicately fla vored crab are taken directly from the can and combined with grated cheese and seasonings. Moistened with mayonnaise and" piled high on toasted hamburger buns, this taste-treat is popped under the broiler just long enough to melt the zesty cheese. A perfect Saturday lunch idea for the whole family, they will disappear quick-as-a-wink. If you happen to have some fill ing left, which we sincerely doubt, save it for lunchbox sandwiches. Because canned crab is fully cooked, this filling 4-piece set Sofa Occ. Chair 2-Swivcl Chain ' $48.80 Down - $21.92 Per Month Falls, Oregon Thursday, November 14, 1963 Bunwiches is equally delightful served cold. To satisfy hearty appetites, serve Hot Crab Bunwiches to day. And do keep a supply of crab on hand for delicious sal ads and easy-to-make casser oles. HOT CRAB BUNWICHES 1 I7'i ounce) can crab Vi cup grated sharp Ched dar cheese 2 tablespoons snipped parsley 'i cup chopped celery 1 tablespoon thinly sliced green onion 1 tablespoon lemon juice i teaspoon salt . Dash cayenne V4 cup mayonnaise or salad dressing 6 hamburger buns, toasted Drain crab meat and dice larger pieces. Combine with re maining filling ingredients. Pile on bottom halves of buns. Place under broiler and heat until bubbly. Top with toasted tops of buns, holding in place with toothpick garnished with a pickle chip and olive. . jr if W80 PAGE IB HOLIDAY GARNISH To give your holiday bird a festive garnish, place well drained spiced peach slices on rings of jellied cranberry sauce. To spice the peaches, add M cup brown sugar, ' cup wine vinegar, two cinnamon slicks and 'a teaspoon whole cloves In syrup from one can (1 lb., 13 ozs.) cling peach slices. Sim mer about 10 minutes; add peach slices and simmer five minutes longer. Chill several hours" before serving. ana , 16 pieces in o1l,l " "r..nn Marie P of course, it's by MATCHING WASHER Our Special Price! 218 Even Less With Trade Heovy Duty Laundromat washes 12 dry pounds Gets clothes CLEAN! plus - FREE Delivery - FREE Installation FREE Service! and save even more with GREEN STAMPS! Hot Peach Sauce On Toast The golden glow of canned cling peach slices in the spicy sauce for "A u t u m n P e a c h French Toa brings sparkle and delightful flavor to a breakfast, brunch and supper favorite. Drain 1 can (1 lb. 13 oz.l cling peach slices, reserving all syrup. i DON'T PAS 1 FIRST QUALITY SHEER SEAMLESS NYLONS in the new Autumn shades M REDUCED TO (2 Pf- pkg) i NOW ... FREE 3 Gifts in Onel aueit toweis, ' ca, .... .ed Cparare,y 3... vau(j( narrern H Y" purchose ona . i n FLAMELES5 ELti.ii" between October 14 end December 14 b" Z Kirkpotrick's, your lM CalOre Electrical League Dealer Westinghouse Vl ! DLC 30 j I LOOK AT THESE "' TtQ. I FEATURES: -"O j Heavy duty Automatic Tims selector! There's a temperature setting for towels and plastics including wash 'n wear garments. KIHWATOCK'S Combine peacii syrup with 3 tablespoons orange or ginger marmalade and Yt teaspoon each ground nutmeg, grated lemon rind and salt. Heat to boiling. Remove from heat; add peach slices and servo hot over 6 slices of French toast. This makes 6 servings. isillLi SBYTHESE m- ? c n 1 1 1 It! MEN'S 8c BOYS-"1 BAN-LON SOX lathe latest fall colors Nationally Advertised at 69 pr. pr. FOR 1 WEEK ONLY STOCK UP FOR THE C0MPAR1 . 1 as J itemsi new Handles the biggest loads! f I cad Sitk dppihancsA COFFEE !t. Say good-morning to the fanv ily by bringing a warm fruit topped coffee cake to the break-! fast table. Mix Yt cup brown sugar with one tablespoon each flour and melted butter. Place in bottom of eight-inch square pan, add drained canned fruit cocktail and top with coffee cake batter. 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