Herald and news. (Klamath Falls, Or.) 1942-current, November 21, 1963, Image 21

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Herald and news., November 21, 1963, Page 21, Image 21

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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 21, 1963)

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Newspaper Page TextPAGE tC Thursday, November 21, HERALD AND NEWS. Klamath Falls, Oregon 1M1 Thursday, November !1, JMJ PACE 3C HUALB WO NIWI, Kltmim III, Ore. GOOD THRU WED. Buy the best ot the best prices at BIG-Y. All specials, meats and produce excepted, are good clear through next Wednesday. Remember to save BIG-Y cash register tapes. They will come in real handy when you start shopping BIG-Y for Christmas gifts. AT el jsa en. jbm No obligation. Just pick up your free number anytime Thursday, Friday or Saturday at Big-Y. Winners of the big 10-15-lb. turkeys will be posted in the store all day Tuesday and Wednesday. s t yawroaa mam WR5-2Hb BUS SPECIALS V4V k J, PAAAA m wm. ruuw . )L? ran BIG Sao!? s55 WRiMsM ftfl fcvsjdf sasSJUM asta Tmv . i ' . . ? TURKEY TIME - Know your turkey frozen, ready-to-stuff birds are a blessing for the cook. Present day turkeys, grown more rapidly for market than in earlier times, cook quicker too. This hendsome specimen was cooked open pan method. Luscious-looking pie is a Cranberry Eggnog confection. Cooking Turkey Made Easier Preparing and serving Thanksgiving dinner centers around the beautifully browned turkey. Menu arrangements in rl u d e checking the roasting lime schedules which accom pany the bird so as to know hen H should so into the oven. Good news for homemakcrs is (hat schedules developed in the Martha tagan Kitchens have teen shortened for the ready-, tn-slulf turkeys with the well known brand name. The new shorter time schedules ac company the turkeys tlus fall. The best known bird in the USA is cleaned and quick froz en at the peak of freshness. It ran be identified because the major leg tendons are pulled and the drumsticks tucked Into a slit of skin at the base of the breast bone. When H is time to stuff the turkey, tire drumsticks can be removed from the tuck for easy access. After the bird is stuffed, tile legs are tucked back into plare. Trussing a turkey is a tiling of the past. Frozen turkeys which are ready-to-Btu(f should bo thawed before Mulling and roasting, The refrigerator is the most salisfactory place for thawing a turkey and ample time should be allowed. Ito sure to check directions on tho wrapper. To speed up thawing, the turkey still In lite wrapper can be placed under cold running wa ter. Cranherry sauce Is usually served with the holiday bird. While It often appears as an accompaniment for the main course, it is especially good In a cranberry-eggnog pie to top off the meal. CRANBERRY EGGNOG PIE (Yield: One 0-inch pie) One 9-inch pastry shell, baked One 1-pound can jellied cranberry sauce 1 tablespoons cold water Hi teaspoons unflavored gel- aline 1 cup milk S tablespoons sugar 'i teaspoon salt egg yolks, slightly beat- en S egg wliites 1 tablespoons sugar '( teaspoon nutmeg 'i teaspoon rum extract I nipping cream Whip jellied rranberry sauce to smooth consistency. Spread evenly In bottom of baked pas try shell. Chill In refrigerator until firm. Soak gelatine in cold water, lt stand about S min utes In wirien. In the top of a double hoiler scald milk, siiRar, and salt oxer simmering water. Sr a little of the hot mixture into the bealen eRg yolks. Im mediately blend Into milk mix lure hi double boiler. Slirnng constantly, cook over simmering water until custard thickens, about in minutes. Re move from heat and thoroughly blend in softened gelatine. Chill until thickened. Wlien ecg yolk mixture is al most thickened, beat egg whites unld frothy. Fold sugar and nutmeg into egg whites, and continue beating until stiff. Fold beaten egg whites and rum e.x f r a r t into gelatine mixture. Heal whipping cream to a me Aurn consistency. Fold into egg muture. Pile eggnog fill,ng over cranlierry layer in pastry shell. Refrigerate 2 to 3 hours. NEW I.OHER KOA.SI.MS TIME To prepare turkey for roast Ing: Fjee legs and tail from lurked position. Remove neck from main cavity. Kinse turkey and drain. Ktulf lightly (about cup stuffing per pound pur chased w eight I. Return tail and legs in lucked position. Cold nei k skin In back. To cook neck and giblets: Simmer in salted water until lender, about ',i bour for the liver and 2 lo J'i hourj for neck, heart, and gizzard. Two ways to roast: Use tin covered pan for attractive tur key to carve at table. Use cov ered pan to shorten roasting time though bird will be less attractive. If a portable electric roaster is used, follow manufacturer's directions and time schedule. How lo roast In an uncovered pan: Place turkey breast side up on rack In shallow open pan. Use no water nor cover, Spoon melted fat over turkey. Cover turkey with loose tent of foil or with several thicknesses of cheesecloth. Roast in slow oven (325 de grees F.) Use cliart as guide for length of roasting time. How to roast in a covered pan: Place turkey breast side up on rack in roaster. Use no water. Cover. Roast in moderate oven (350 degrees F.). Use chart as guide for length of roasting time. If not brown enough at end of roasting time, remove cover and continue roasting is min utes or until brown. .. APPROXIMATE ROASTING TIME -8 lo 11 pounds, uncovered pan MS degree P. oven 4', lo 5'i hours: covered pan 350 decree F. oven, 2'.j to 3 hours. 11 lo M pounds, uncovered pan 325 degree F. oven. 5'i to 4"i hours; covered pan 350 de. grce F. oven, 3 to 3' hours. 14 to 18 pounds, uncovered pan 32S degree F. oven, 6'i to 8 hours; covered pan 350 degree F. oven, 3',i to 3'i hours. 1R lo 24 pounds, uncovered pan 825 degree F. oven. 6 to 6-1 hours; covered nan 350 de. grce oven, 3'i to 4 hours. In covered Jian method, tha lype pan affects roastinc time. Times were determined using dark enameled roasters. If shi ny llght-colorcd pan is used, In crease time up to 1 hour. lest for doneness: Differ ences In ovens, pans, and shape and stalling temperature of turkeys may case variations In length of roasting lime I'se il. following tests to determine doneness: 1. Protect thumb and forefin ger with paper or cloth. Pinch thickest portion of drumstick. Meat should feel soft. 2. Insert roast meat tber momclcr into high muscle next lo body cavity, Temperature should be about 185 degrees F. Keep thawed turkey in refrig eratordo not rofrccze. Like Chili? Like Chicken? Do you like chicken? Do vou like Chili? Would you like' a recipe (or an easy-to-prepare cold-day meal? Hie answer to all three Is this recie for umple and tasty Chilj Chicken, developed in the Gebhardt kilcliens. It is as easy lo prepare as oven-fried chick en but has the unusual flavor of dull. An added bonus Is that it does not require constant watching. OHM CHICKEN 2-3 lb. cut up chicken 1 package chili mix sea soning 1 1,5 minces I I cup (lour 'i cup oil (vegetable or saflloMcri Mix flour and chili mix to gether In paper bag. Brush chicken Hell with oil. bhake 1 4 pieces of chicken at lime In hag with seasoned Hour. Rake on aluminum (oil lined pan at .150 degrees for one hour. Makes 5 scivings. Is 1 J BIG 25-lb. BAG $ en 69 n E Crater Lake ALL FLAVORS Vi GALLON i UMUV Nalley's or Tang Salad Dressing pt. Mo)E) Ml mm Kitchen Charm Asst. Color 60 Count innamon Ms oerry v.rocKer MM Reg. 37c tubes HQi Fruit Cake ALLEN'S Full 2-lb. box gift boxed Coffee Bleach Folqer's in 1, 2, 3-lb. tin UO-oi. instant 1.19) Reg. 43c Vi gallon jug 7c Coupon Saving on Jug IT 37' 7 Jla-.:v BIG-Y FRESHER PRODUCE! xA. UrJw ... SWEET POTATOES OR Urge Celeiry V11 .sssssssSSSsssiK FRESH FANCY !; ;! ;! California mixed ;' : DATES i NUTS BAKER'S U.S. NO. 2's Stalk !9C Extra Fancy Red Delicious or Rome APPLES Also - Tangerine., Grapes, Slicing Tomatoes, Melons, Chestnuts, Brusscl Sprouts and Other In-Scason Produce! P BANQUET 8" Apple, Cherry, Peach, Boysen berry, Blueberry, Custard, Mince or Pumpkin. Bradley 8" SPE CIALS. Your choice of Apple, Pumpkin, Mince or Peach-Plum pies. Specially priced at . . . Super Market 10-ox. packagei. Tops for part of your Thanksgiving dessert. Fill your freezer for later, too! - $floo & R I Flav-R-Pac Frozen Vegetables MIXED VEGETABLES BROCCOLI SPEARS ONION RINGS CAULIFLOWER BRUSSEL SPROUTS PEAS, 10-oz. PEAS & CARROTS SPINACH, LEAF CUT CORN Cut r Fr.nth Style GREEN BEANS POTATOES, Krinlil. Cyt . Hath Brawn . Frtnch ti.i $fl K G. TURKEYS 0Wk I Big, Plump 12-20 Z r ' Vm ' WpP M'MS M7 Pound Fresh Frosted )( O I W W' Birds! BIG-Y V 4't:V Low Price J I Wv Boneless Ham OYSTERS 'iF 57c i Your choice of our famous Bar-S p y '! branf. completely boneless, de- ""2 ff "tT1 177 l 11 17" if WTf s&irs w T-B0MES 87l and easy to buy ot this low price. 5 'mm M z -RIB STEAKS 0 77i Whole Ham iin"; umik m , economy size. Bake one for I I I fJ'SSC"' " K" ' 2lb i ORDER FRESH TURKEYS NOW! DELIVERY zz J.;::. J NEXT WEEK AT BIG-Y r . i tt p. A. pumpkin 3s&49t Mincemeat '--49' 49c Spanish, Buster COCONUT OYSTERS CUT YAMS PEANUTS PINEAPPLE BLACK PEPPER MCP PECTIN Princeil tiny wholt Blu. Piatt Reg. 29e No. 3 Squat Ti Mb. tins Island Ptid. Crushed or Sunny lilt Sliced. No. 2 tins Schilling's 4-oi. Bordo Pitted Bogley's Bartlett's DATES RELISHES PEARS CORN GREEN PEAS SHRIMP MJB RICE 49 B-oi. tin 5H.00 3H.00 41.00 $1X0 7H.00 49c rt c r.i wtean tip ray casrern, 300 tin, whole or jellied hi ffir T 9 I Cranberry Sauce IT BISqUICK 60-oz. economy lixe Dry roast mixed or Cashews, reg. 89c (92-oz. Peanuts 59c) PLANTER'S NUTS &9C Cucumber Chips - 79 INSTANT FELS Reg. 1.45 King Siie 791 Banquet Dills - - 39' Mb. pkg. Nolley'l 12-oi. Howoiion, Borbecue, Breod ond Butter. 13-os. server jors with sweet AA. elik m hnt Hno or hamburaer relish W 2'i tins Del Monle - Creomed or Whole Kernel 303 tins Bits 0' Honey Tender Wello Walla 303 Surf Maid Cleaned Broken Alaskan Vi lint Quick Brown Rice for Stuffing 29' 351.00 6.1.00 : 6H.00 451.00 -351.00 ALCOA FOIL Heavy duty 18"x25' 59' Crctettes Hlk Plflit l'AiX Quick ui tllf C&H MAGIC FROSTING MIX Reg. 29c 13-or. Pkgs. Sweet Pickles Olives Nalley's, whole, 12-oi. or 22-ox. Nubbins Madera ripe, pitted, med. Tall Tin 39' 4H00 00 Snack Crackers 31 Sunshine Cheeiits, Barbecue, Sesame Seed or Hi-Ho's Use First National Bank Money Orders Up to S300 20c Betty Crocker 20-oz. Stix PIE CRUST MIX or COOKIE MIXES Brownie, 16-ot. - Mint Brownie, 16-ox. Butterscotch, 16-oz. - Dote Bor, 14-ex. New Vienna Dream Bar Mix Gingerbread Mix 39c 4 for 1.00 THRIFT DEPT. Reg. 98c Circus Decorated Metol W W m Cookie Tin 66 CHIP and DIP SET 77c Attractive decorated plastic. For Holiday use or gift! A LADY POURS Entertainer Til Dietarle pours tea from her formal silver service while entertaining in her tanhattan aoartment. On tha fx hi. It . tm.r U;. pot which Til usually reserves for everyday use and an insulated jug which she carried on tour for late-niqht l 1.. .!. L. .f ? tups ot ioa oiior nor perrormenees. Tea For Two Ga Bfcmur? sh tikes the bever age and the ever-popular You mans song, versalile entertain er Til Dieterlc has been dubhed "The Tea for Two Girl." The blonde pianist and song stylist has found tea the most invig orating pick - me - up she can drink. Tea and music are synony mous In Til's busy life, so it's easy (o see why the Vincent Youmans perennial hit, "Tea for Two," has been a longtime favorite with her. The song took on greater significance for her recently as one of t lie high lights on her new all-Youmans LP album which she recently recorded lor Twentieth Cenlury Kox Records. An ideal beverage Is the way this Austrian - born singer de scribes tea ... a real refresh er whether hot or iced, at any lime o( day or night. No mat ter what the season, whether on tour or based for engagements in her New York apartment or her West Los Angeles home. Til finds that tea always hits the spot. Breakfast finds her sipping hot tea with milk. At lunch she prefers a stronger brew of tea with lemon, and late afternoon she frequently serves her guests tea flavored with clove-spiced lemon and a touch of honey. Arnone her standard pieces of tour-equipment, she carried a medium sized insulated jug in which she makes the tea she so greatly enjoys in the wee small hours after her performances or dur ing the long hours of rehearsals and recording sessions. When at home, Til uses a convention al china pot, or, for more for mal occasions, a silver tea service that has been in the family for years. Til also relies on tea when she finds herself coming down with a cold. This common ail ment is a serious one for a per- lormer, especially a singer. Til's remedy for nipping a cold in the bud is to make a hot "Uxldy" of strong tea, laced w ith whiskey or brandy, some lemon and honey. Til's Tea Tod dy is soothing and relaxing and mighty comforting when she has a "code-in-the dose." Til also recommends it as a quick warmer-upper on brisk days or nights and finds it a favorite with guests after a football game. Thanksgiving Menu Right Reserved to Limit Closed Sundays 4710 So. 6th . , . Accents Dounttfuls . . Tlie United States Depa ment of Agriculture's Novem ber Plentiful Foods are "nat urals" for traditional Thanks giving feasts. For example, turkeys, cran berries, apples, potatoes and grapes, particularly the Emper. or variety, all are at their best now, USOA's Agricultural Mar keting Service reports. Add a few vegetables and you have the makings for the festive meal. Here's a general dinner plan with variations: Spicy Cider: Nice way lo be gin the festivities. Heat cider or apple juice, stirring with cinnamon slick. Add a few rai sins, if desired. This could be served in the living room while you wind up kitchen operations. Roasted Turkey: For an Ori ental note, brush the inside of the bird with pineapple juice be fore filling with a moist, sea soned stuffing mix to which sliced water chestnuts and chopped parsley have been add ed. You might w ish to en I x some pineapple juice In this too. Another idea: Combine sea soned stuffing mix with diced celery, chnpricd parsley and on ions. While turkey hakes, sim mer giblets and neck in water to cover. Use broth and chopped giblets for gravy. Old-Fashioned Mashed Pota toes: Put cooked potatoes through ricor, add hot milk or add nonfat dry milk to water in which potatoes were cooked butter and seasonings. Heat Mil until light and fluffy and serve pronto. Hot Vegetable: Buttered broc coli topped with toasted sliv ered almonds: Brussels sprouts with lemon butter or creamed onions and peas sprinkled with dill weed. Jellied Cranberry Sauce: Cook 1 pound cranberries in 2 cups water. Put tlirough a food strainer. Add 2 cups sugar and cook until mixture thickens, 10 to 12 minutes. Turn into a 1 quart mold and ohiU until sev ing time. Makes 2i to 3 cups. Salad: This could consist of assorted relishes: Cherry to matoes, celery and carrot sliv ers, olives, spiced crabapples and pickles. Another suggestion: Arrange wedges of unpeeled apples and pickles. Another suggestion: Arrange wedges of unpeeled apples and avocados with orange sections on salad greenery. Pass a French dress ing. Hot Kolls and Butter: Flake rolls, Parkerhouse or clover-leaf. Feast's Finale: Mince p I e, pumpkin pie, ice cream with a cranberry aauce topper use another topper if you ve served cranberries wilh the turkey. One last Idea: Assorted chees es and fruits apples, pears. Em peror grapes, Tangerines. These fruits, as a matter of fact, could be the centerpiece on the table. And coffee, with milk for the children. RAISIN PRALINE CRUNCH Place one cun California rai. sins in buttered eight - inch square pan. Boil togetlier 3 cup butter and one cup brown tugar to hard ball stage. Pour over raisins. Top with one (6 ouncei package semi sweet chocolate pieces, spreading as they melt. Chill firm, then nreaK into pieces. They re de lectable tidbits for an evening of bridge or TV. mod naturally.., to naturally it's berfer X'rGwt'to-Gxut VilNEWSPAPERSIJl , 1 1 Sf LITHE MOST!