PAGE 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.
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SPECIALS
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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!