Don't Turn
The pride of the American
poultry family is a perennial
favorite on the last Thursday
of November. Tradition calls
ior this "bird" to be served
with a flourish. And it usually
is. U is al.-o a favorite the
next day, because it blends
ith sauces and vegetables ma
jestically. To add to tlie many varia
tions for serving these tasty
tidbits, these two suggestions
are offered.
The first is a recipe which
combines turkey, hearty left
over gravy, and a cheese sauce
made in minutes from a mix.
Served atop rice and spinach
mounds and garnished with
cool, crisp tomato wedges for
texture and color contrast, it's
a meal in minutes and a
treat!
A good salad to serve with
this would be slivered avocado
on romaine lettuce with French
dressing. Have plenty of hot
rolls on hand, some tart bread
and butter pickles, and golden
pumpkin pie for dessert.
Another plan for that leftover
turkey gives dignity to the ham
burger roll. Tlie elegance comes
(rem the easy-to-use white
sauce mix. This, in combina
tion with chicken stock base.
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STATIONERY
729 Main
k Brand Mew i
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makes a fine blend for turkey.
The addition of chopped celery
makes for crunchy bites.
Tuck the hot turkey mixture
into hollowed out hamburger
rolls, heat in oven on cookie
sheet, top with criss-cross of
chee.-e strips, and in a very
few minutes you have a meal
de luxe.
Tl'RKEY IN CHEESE SAICE
OVER RICE . SPINACH
MOl.NDS
1 envelope cheese sauce
mix
1 cup milk
1 cup turkey gravy
2'i cups diced cooked turkey
l'j cups water
2 tablespoons butter o r
margarine
li teaspoon salt
'a teaspoon lemon peel
l'j cups packaged pre
cooked rice
1 package 00 oz.i frozen
chopped spinach
2 tomatoes, cut into
wedges
Combine cheese sauce mix
and milk in a saucepan. Bring
to a boil, stirring constantly.
Add leftover turkey gravy and
diced turkey. Heat until bubbly;
hot over low heal. Meanwhile
bring water, bulter. salt and
lemon peel to a boil. Stir in
rice; cover; remove from lieat.
Let s'.aod 5 minutes. Cook spin
ach as package directs. Drain
thoroughly. Mix spinach with
rice. Enough for 6 portions.
To make mounds, lightly
pack 1 portion of hct rice and
spinach into a tall custard cup.
RAISINAHI.K
SNACKTIME QUICKIE
Raisins 'n' salty nuts in equal
parts are perfect partners in a
flavorsome nibble dish (or TV
fans. This same mixture makes
an excellent hand out for the
children's after school snack,
too.
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Day Turkey
Turn out onto serving platter.
Using same cup. make 5 more
mounds. Garnish with tomato
wedges. Pass turkey in gravy
to be spooned over rice and
spinach. Or ring outer edge of
platter with rue and spin'ich.
Fill center with turkey in
cheese sauce.' 6 servings.
HOT TURKEY BUNS
1 envelope White Sauce
Mix
1 cup milk
1 tablespoon Chicken Fla
vor stock re
'i cup finely diced celery
2 cups diced cooked tur
key 4 hamburger buns
2 tablespoons melled but
ter or margarine
4 thin slices American
process cheese
Combine white sauce mix.
milk, chicken stock base, and
celery in a saucepan. Bring to
a boil. Add diced turkey. Split
hamburger buns. Hollow out
c e n t e r of buns by removing
some of the crumbs. Brush cut
surface of buns with melted
butter. Spoon a mound of tur
key in sauce into each hollow.
Place on a cookie sheet or
sliallow baking pan. Cut each
slice of cheese into 4 strips.
Use 2 strips to make an "X"
on top of each turkey mound.
Bake in a 375 degree oven
about 13 minutes, or just long
enough to heat through. Use 2
halves per serving. 4 servings.
Potatoes
Use the baking potatoes
for French frying and mashing,
if you like a dry, fluffy prod
uct. And if you wish one that
holds its shape well for sal
ads, creaming or hash brown
ing use the waxy potatoes.
Long Whites or Round Rods.
Here is a recipe you might
like to try:
Fried Sweet-Sour Potatoes:
Pan-fry 4 slices of bacon until
crisp. Drain and chop. Using
2 tablespoons bacon fat, fry 2'
to 3 cups diced raw potatoes
over medium heat, without
turning, for 15-20 minutes, until
brown on the bottom. Turn; add
t cup finely-chopped onion
and cook 5 minutes. Add 1 ta
blespoon sugar,' i cup water
and 34 teaspoon salt. Cover and
simmer for 15 minutes, until
potatoes arc tender. Remove
from heat and add l cup vine
gar. Cover and let stand for 15
minutes. Add chopped bacon
and reheat. Makes 4 to 5 serv
ings. SHOP" SAVE!!
at the Solvation Army
FAMILY
SERVICE STORE
lit Oregon Avenue
Oprn Dally 1ft Till A P.M.
edroem Collection
ITERALD AND NEWS, Klamath
: a -v- Mk MMmlM
GIVE BIRD FESTIVE TOUCH NEXT DAY With a little
imagination and the convenience of packaged sauce
mixes, the elegant turkey can be just as grand next day.
HOME FOLKS WAY A new canned product, tender
elbow macaroni, tasty bits of ground beef, a bright,
savory tomato sauce is on market shelves. It's a hearty,
home-style main dish, ready to heat and serve in minutes.
Tastes like homemade too, there's beef in every bite.
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Sorve it with vegetables which enhance its flavor
deck the table with pretty and appropriate decorations
and the family will think it is another holiday.
Sherry Balls
(About 60 balls, 1-inch size I
2 17 U oz.) packages
vanilla wafers, finely
crushed
a cup honey
3i cup California Sherry
4 cups finely ground wal
nuts Granulated sugar
Combine wafer crumbs, hon
ey. Sherry and walnuts; mix
well. Shape into round balls
(about 1-inch in diamlerl; roll
in sugar. Store in metal can or
cookie jar. Flavor improves
with age.
ake
An organization of local dairy farmers who
Klamath Basin by producing
PAGE ID
SMALL APPLIANCE
REPAIRS
VACUUM
CLEANERS
Most Makes
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Coffeemakers Fans
Toasters Heaters
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REPAIR CENTER
162 E. Main TU 4-33S3
t -from me. . .
V? 1
LATTICE TOPPED
MINCE PIE
Most of today's housewives
are "not geared" to tlie lengthy
process of preparing mince
meat at home so depend on
the commercially canned proj
ect. Recipes were once careful
ly guarded secrets but now, in
the West at least, are shared
with neighbors and family new
comers. Commercial brands of mince
meat may be changed with tlie
addition of finely chopped, well
done beef, chopped apples,
spices, wine or fruit juices to
suit individual lasts.
Here is one w ith a different
flavor.
LATTICE TOPPED
MINCE PIE
1 package (6 ounce)
cream cheese or
2 packages (3 ounce)
cream cheese
'a cup butter or margarine
1 cup sifted flour
2 2-3 cups (28 ounce jar)
mincemeat
1-3 cup coarsely chopped
blanched almonds
"i cup cognac or cider, op
AGAIN THIS YEAR
YOU CAN BUY AN
i rmini-ni-ri- Tr'" ' i
In 1, 2, 3 and 5-lb. Sizes
1.25 lb.
Wo ore very pleased to be able to offer you
the very highest quality in fruit cakes. Clax
ton cakes are chock full of Pecans and fruit
in a perfect blend for texture and flavor.
Both dark and light fruit cakes just 1.25 lb.
PELICAN CAFE
and WING
722 Main
Stock up -for
the weekend...
mi
belongs on
tUMWSGVVING
table
contribute to the health
the finest, freshest milk
tional
1 teaspoon grated lemon
rind, optional
In a medium sized mixing
bowl, let cream cheese and but
ter soften at room temperature.
Cream together until light and
fluffy. Add flour and blend
well. Form into a ball. Cut in
half and WTap each halt in a
separate sheet of waxed paper.
Place in refrigerator and chill
about Hi hours. In a mixing
bowl combine mincemeat, al
monds, cognac and lemon rind.
Set aside. Generously flour roll
ing pin and cloth-covered pastry
board. Roll one piece of the
cliilled pastry to circle 10 inch
es in diameter. Carefully fold
in half and place in pie tin.
Spoon mincemeat mixture into
pastry shell. Roll one piece of
tlie chilled dough to similar
size. Cut, with knife or pastry
wheel, into si" strips. Arrange
lattice fashion over pie filling.
Fold pastry edges under. Flute
edges. Bake at 425 degrees 25
minutes or until crust is light
ly brown. Makes 1 (9 inch) pie.
tip
and well-being of the
possible!
c