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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 21, 1963)
1 Cranberry Glazed Ham 1 canned ready-to-cat (or baked harm 6 to 10 lbs.) 1 envelope unfavored gel aline I4 cup cold water 'j cup brown sugar lb. can Oregon Jellied Cranberry Sauce Remove ham from can. brush olf jelly and juices. Slice in uniform portions to about 1 inch from bottom. Soften gelatine in cold water. Dissolve over hot water. Beat cranberry sauce with rotary beater until smooth. Combine with brown sugar. Stir in selaline. Chill until slightly thickened. Tie a string around ham to hold slices in place. Place on wire rack in shallow pan. Spoon cranberry-gelatine mixture 1 slightly thickened! over top and sides of ham. Chill until firm. Itemove string from ham and place on serving platter. Cranberry Bavarian Cream 1 pint Oregon cranberry juice cocktail ' I package lemon gelatine ' cup sugar Dish salt 1 cup heavy cream, whipped Heat cranberry cocktail to boiling point. Dissolve lemon gelatine, sugar and salt in the hot cocktail. Chill mixture until syrupy, stirring frequently. Fold whipped cream into the mix ture and pour into 8 well-oiled Uiuart mold. Chill 4 hours, and unmiM the Bavarian on a serving difh. Cranberry Ba varian can also be chilled in a large dessert dish and then spooned into individual serving dishes. It is especially nice gar nished with whipped cream or coconut and served with crisp cookies. Cranberry Frosty Pie 1 8" baked pie shell, cooled l'i cups Cranberry Orange Relish 1 pint softened vanilla ice cream Fold cranberry orange relish into softened ice cream. Pour into pie shell and freeze until firm. Decorate with whipped cream and fresh cranberries. Cranberry Orange H e 1 i h: Put through coarse blade of food chopper 4 cups U lb. 1 fresh cranberries and 2 or antios 1 seeds removed 1 in cluding rind. Stir in two cups sugar and chill. Makes about 2 pints. Serve remaining relish with meat or poultry or with cottage cheese for a delightful salad. Cranberry Game Sauce Simmer together 5 minutes: 1 teaspoon cinnamon U teaspoon ground cloves Dash nutmeg 3 tablespoons sugar Grated rind 1 lemon '1 cup port wine I lb. can Oregon whole cranberry sauce Stir 1 tablespoon cornstarch into spice wine mixture. Heat thoroughly, stirring until mix ture thickens slightly. To keep hot until serving time: place pan over boiling water in the bottom of the double boiler. Serving suggestions: on Rock Cornish hen, pork chops, or baked ham. FRANK TOPPER A tempting kraut topping for frankfurters is made by mixing 1 can (11 ounces' of condensed cheese soup. 2 cups drained kraut, '4 cup of milk, h tea spoon of prepared mustard and 'i teaspoon of caraway seed. Cook over low heat, stirring fre quently until hot. Serves (i. Klamath Falls, Oregon Fruit Salad ' With Dates Mellow, plump fresh Califor. nia dates get together with pears, apples and a honey dress, ing for palate-pleasing "Fruit Triumvirate Salad." Quarter 1 cup fresh California dates lengthwise. Halve, core and slice 2 fresh pears and 2 apples. Arrange dates with pear and apple slices in lettuce cups; sprinkle fruits with salt. Blerd t cup honey, dah grated nutmeg and 3 table spoons lemon juice; spoon over fruits. This makes 4 or 5 serv- Crab And Cheese In Turnovers When company comes or when you want to serve your family a special dinner, a first course starts the evening on a high note. An appetizer course needn't be an elaborate affair, but it should offer something extra-special in the food line like these mr-tl-ln-your-moulh Biscuit-Crab Turnovers. These tasty appetizers are so easy to prepare you'll fix them again and again. Just prepare basic biscuit dough, roll out and cut into squares. Fill the squares with a creamy crab meat and Swiss cheese filling zipped with Tabasco and dry mustard. Then (lip over one cor ner of the squares to form triangular-shaped turnovers, being sure to seal the edges securely so none of the luscious filling leaks out. Serve the turnovers immediately after baking, or, if you prefer, prepare them early in the day and reheat just be fore mealtime. The creative homemaker tru ly enjoys basic recipes like this one made from biscuit dough because, like her favorite basic black dress, it can be dressed up or "accessorized" at will to become uniquely hers. There are many different ways a biscuit or muffin recipe can be varied for 'round the clock mealtime pleasure. Try some of these var iationsor use them as "spring boards" to launch your own baking innovations. Cranberry Capers Mix equal parts of Jellied cranberry sauce (beaten until saucy) and apple sauce sea soned with cinnamon. Serve in your prettiest sherbet glasses for a perfect dessert to top a hearty meal. Combino cut cubes of chilled cranberry sauce with pineapple cubes for a handsome chicken or turkey garnish. Cranberry Juice frozen In re frigerator trays make sparkling ruby red cubes to serve In your favorite fruit or gingeralo drinks. , Beat one heaping tablespoon of vanilla ice cream with two thirds cup of cranberry juice till light and frothy (or an after noon pickup. Fill apples with your favorite stuffing and simmer In a covered skillet with one cup of cran berry juice cocktail or about 20 minutes or until tender. Serve as a fruity accompani ment to roast pork. Use cranberry 'juice in place of water to cook your favorite breakfast cereal (or a colorful delicious treat. Serve Icy cold cranberry juice cocktail prettied with pineapple sprars for a zippy be fore dinner cocktail. The teen age set will love this wholesome soda. Tour one-third cup cranberry juico Into glass and add a scoop of vanilla ice cream. Fill glass with carbon ated Wflter then float lots more ice cream on top. Top vanilla, ice cream with whole cranberry same and a dollop of whipped cream lor a "hurry up" sundae. 1 BISCUIT-CRAB TURNOVERS 3 cups sifted flour 4 teaspoons baking powder J'j teaspoons salt 1- 3 cup shortening 2- 3 to 1 cup milk Crab FUUng 1 tablespoon milk Sift together flour, baking powder and salt. Cut or rub in shortening until mixture is crumbly. Blend in enough milk to make a soft dough. Turn out on lightly floured board or pas try cloth and knead gently 30 seconds. Divide dough in half. 'Roll out each half to 10 x 10 inch square. From each half of dough cut out sixteen 2',xi' Inch squares. iPlace 1 rounded teaspoonfu! Crab Filling on cen ter of each square. Moisten edges of squares with milk and fold over to form triangles. Seal edges securely with fork. Place triangles on ungreascd baking sheet. Bake in very hot oven 450 degrees) ilfl to 12 minutes or until lightly browned. CRAB FILLING '.', cup salad dressing 2 tablespoons lemon juice 1 teaspoon onion salt U teaspoon -dry mustard V teaspoon Tabasco 1 cup flaked crab meat (7'i-oiuice can, drained! 1 j cup grated Swiss cheese Blend salad dressing and lem on juice. Stir in onion salt, mus tard and Taliasco. Add crab meat and cheese and blend well. Makes 33 turnovers. Cranb ernes CHRISTMAS filFT IDEA When Thanksgiving comes, Christmas can't I far behind, so most western homcmakers probably are giving thought to gift lists. While beautiful little red cranberries do make tantaliz ing sauces, relishes and Jellies, they abo can be used for an easy-do, glamorous conserve. One quart, or alxiut one pound, of the berries will net about seven Bounce glasses, and noth ing is more appreciated llian a made-in-your kitchen gift. Here are directions: CRANIIKHRY CONSERVE 1 quart cranberries 1 about 1 pound) 2 cups water. 1i cup raisins, chopped 2 oranges 3 cups sugar 'i cup chopped nuts Sort and wash the berries; add water and cook until skins pop. Press berries through a sieve, Meanwhile, grate peel from the oranges; remove the while membrane and seeds and chop tho pulp. Combine strained berries, chopped or ange pulp, grated peel and rai sins. Cook slowly for 10 min utes. Add sugar and boil rapid ly, stirring constantly until thick (about 15 to 20 minutes). Add chopped nuts almonds, walnuts or filberts would lie good and stir well. Remove from heat; skint and stir alter nately for S minutes. Ladle into hot glasses and soal immediate ly with a thin layer of paraffin. Cool, then cover glasses with metal or foil lids. Stoie in a cool, dry place until gifl-urap-ping time. Makes about seven frounce glasses. Ideal Location DOWNTOWN Business or Office Inquire GUN STORE mM.M.i jjriar. 1 over top and sides of ti a m. I 1-quart mold. Chill 4 hours, cream and fresh cranberries. r-Aur. u '"'"' WPmf ' CHUCK ROAST 1 j ewoy "ts Onhr 6 Chuck Roasts From E uBWMfr wMMmMiMm L-mMiiV A? r-vlU c mm r r ' 1 Cranberry Sauce . 19 Tomato Juice r.fir 4s I00 Kernel Corn Egg Nog -NE 99' & 59c Stuffing Mix "r 291 1 li1M-ttl skf.B a1hp unblanched, OQ 234-OZ. Oil Fancy Nut Selections Almonds Virginia Peanuts Roas,eVonId 3?c Mixed Nuts Azar fancy nu o, Pk9. 39c Dry Roast Peanuts p,on,'U. i0r 69c Mixed Nuts Pl0nters nv,0, 89c Dry Roast Nuts p' Dry Roast Cashews anter's mixed 8'4-OI. Planter's 8'4-M. r89c jar 89C Famous Brands at Safeway Pancake Mix Pancake Mix Onion Soup Mix Reddi-Whip lVit" m ..... ... 59c Margarine 1 ,,b. .,. 2;89c 4. lb. lack 63C 2-pock 39c Penny Savers Lucerne Dressing 1000 Island Roquefort Dressing Cocktail Sauce Poultry Seasoning For Holiday Baking Siekel, 6-oi. jar 59c 29c 12-ot. g Ion CrO Colony 1-ot. tin 23c Brandied Mincemeat Siw. Fruit Mix Lvori on"v ,u"i Fruit Cake Mix 5iw Red Cherries Lvon ' Me Glace Cherries finest 28-oi 1 -lb. pkf. 4-ai. pkf. S4W, Rd Cherrs 6'i-Of. 59c 69c 69c 39c 59c Don'f Forget These Fruit Cake Ring Tree Tea Wonder Water Conditioner White King T Oven Cleaner Wright's 1-lb., Pkg. of 48 bags White King 57-oz. pkg. Laundry detergent . 49-ox. pkg. Oven Speed, spray 8-oi. can 1.0? 57c 5?c 87c 89c More Quality Thnr Chine Baker's glazed viiwv.1 VI lip J Mince Meat Crab Meat Del Mon,e K n9 crob Better Value Bit 9-oi. 33c no. 7Vi-oz. 70v 6-ox. pkg Borden's None Such -Tllll HIM ' 1111 1 II I IIIMIMIMW llllll mm Boker's Coconut Prices tffectiv Thursday, Nov. 21 thru Sunday, Nov. 24 or Safeway in Klamath Falls. Limit rights re-served. Angel Flake Coconut Baker s f ne 9 0,ed Premium Coconut Baker s Shre8dtd 39c 00- 7-oi. pkg. J7t 7ot. 39c kiAtii if Li r- wiu . ... nwtrt .3 .nS vegetable counter, ere piled with good thing, to eat, among them acorn jquash wh,ch many cooks pa- up because they are not familiar with vnou, ways of preparat.on. These baked h.lves are filled with sautaqe HERALD AND NEWS, Klamath Filll, Oregon Thunday, Norembrr !l, mi PAGE 3D Baked Squash Is Fall Dish Looking for something re a I easy, real good, real economi cal and really seasonal? If so, be ure to serve up a wheat germ sausage filled acorn squash. Squash is as symbolic of fall as a football and it'll be just as popular around your house if you serve it filled with a sa vory dressing. Our dressing, a palate-ticklins blend of saus age meat, celery and onion, is perked up with wheat germ, which, acting as an extender, boosts die nutrition with R vita minds, vitamin E, iron and more good quality protein. Serve the squash with a tossed salad and lightly toasted, crusty bread. The immediate family will gobble them up; and company will, too. SAUSAGE FILLED ACORN SQUASH li pound sausage meat cup wheat germ 1 cup finely chopped cel ery 4 cup finely chopped onion teaspoon salt ; 2 acorn squash Break sausage meat up in skillet. Place over low heal; heat, stirring constantly until sausage meat is crumbly. Stir in wheat germ, celery, onion and l4 teaspoon salt. Cut squash in half lengthwise; re move seeds. Prick cavities of squash with tines of fork and sprinkle with remaining 'i tea spoon salt. Kill squash with sausage mixture. Place in bak ing pan; cover bottom of pan with water ! inch deep. Cov er with aluminum foil, crimp ing it tightly to edges of pan. Bake in hot oven 1400 degrees K.i 45 minutes. Itemove foil and continue baking until squash is tender and sausage lightly browned, 10 to 15 addi tional minutes. Yield: 4 servings. Hickory Hill Turkey Stuffing As traditional as the holidays themselves is the stuffing for a festive turkey. Many stuffing recipes have been handed down from family to family. Here's a favorite from a family in Cali foi nia. Hickory Hill Turkey Stuffing has a savory goodness that's highlighted by the nut like flavor of the California Sherry wine used to moisten the stuffing. We predict this recipe will become a favorite in your family, too. When selecting the wine to accompany a festive dinner, it's a nice idea to have a selection of twoa red wine, such as California Burgundy or Claret, and a chilled dry white wine such as Chablis or Rhine wine. Or, perhaps you'd prefer to of fer your guests chilled glasses of the pretty pink dinner wine, California Rose. .Most people usually serve the wine tliey like the very best with a turkey din ner. HICKORY HILL TURKEY STUFFING (Makes about 9 cups) 1 cup chopped onion 1 cup finely cut celery 4 cup chopped parsley W cup butter or margarine 5 cups (Pi quarts) corn bread crumbs 4 cups II quart) grated soft bread crumbs 1 cup finely chopped pe cans or walnuts )' teaspoons salt U teaspoon pepper 1 teaspoon sage teaspoon thyme 'ii cup California Sherry Saute onion, celery and par sley gently in butter for five minutes. Nix crumbs, nuts and seasonings in a large bowl; add vegetable-butter mixture and wine; toss gently again. Enough for a 10 to 12-pound turkey, ready-to-cook weight. (One-half of this recipe is just rigltt for a juDior-sized 6-pounder.) JIake corn bread with I lap prox. I-lb.) package corn bread mix, or use your favorite recipe. k Ground oneless Loas tewing ieef eef Chuck Beef Always fresh at Safeway lb. USDA Choice Cross rib Oven roast Lean cubes of Choice beef. lb. B 19 Ait 1 Pure fork S 1 Heitll S 5.M i-Fresh0 it Choice beef Delicious broiled lb. Safeway's own mild cure. Try in dressing Steak c Ic ( ausage mokies Fresh smoked breakfast favorite. 10 oz. pkg. lb. ea. Captain's Choice Medium size. 12 oz. jar ysters Powdered Sugar or Brown. C & H 1-lb. package ruit Cocktail rozen Corn Town House, fruit bits. 303 can Bel-air, whole kernel. 10 oz. pkg. e C ream Lucerne, Party Pride Egg Ntyj, Choc . Cherry-Van., Choc. Mrblf. Ptormint CAndy. Vanilla, MACf1)miM Nut, Bjn)n)! Nut, Neapolitan, Choc Marjhmallow, Rpnrrry Mrbl, Mapli Nul, Bulterllnger, BuMer Bricklt, Spurponl, Butter Pecan. 4:89" 6:100 Stuffing Mix iflh,l Pk9. 29c Lucerne. 5 varieties. ' Stuffing Bread Party Dips Nabisco TI Cranberry Cocktail Mrs. Wright's OO-, 22'2-or. loaf Ojt Ocean Spray, jelly QoOQ 7-oi. can Lni.il 8-oi. ctn. 39c Nabisco Thins SVe9 ' WheS43c 32-01. bottle Oceon Spray 00r 16-oz. bottle Zt 53c Cranberry Sauce Reynolds Wrap "' Du,y' i!",rS, 69c Raspberry, Strawberry, Orange, Lemon, Peach Royal Gelatin 3-0, 3?35c History of the U.S.Vo"2 Now on sale ??C SELECT AND ORDER YOUR FREE GOLD BOND gifts MOW IN TIME FOR CHRISTMAS GIVING 1 . 1 Mum? JJmw itteP' Jlound leftover mincemeat on Washington apple rings, set on a fquare of foil. Seal foil and bake tliese apple packets about 20-25 minutes in a moderate oven. Unusual accompaniment to a festive meal courts. n Govt. Inspected . . . Strictly Grade J$j "A" Your assurance of getting the if Very best . . . every time. Fresh Frozen Manor House or Norbest ef Brands. U 8 to 16 POUNDS i CANNED HAMS 31 Delicious ready-to-eat ham. Bone less, cooked, absolutely no waste. Hormel 3-lb. Can 16 to 24 POUNDS Tender Juicy lb. 1 rain Aluminum Bake and Roast Pan, It's a turkey pan too! Each umekin Jack N' Beanstalk No. 2'i tins 9C Best Value! Best For the Holidays! M Full of sweet golden goodness. Per- L fect with your ham or holiday turkey ID Cirisp Celeir Tender - Crisp. Serve stuffed with cheese. lb. Ocean Spray Oregon Grown Mb. Pkg. RIPE GOLDEN BANANAS All-around favorite 3 ih. 4?C SUNKIST NAVEL ORANGES 6... 1.00 FANCY BOILER ONIONS" 3 "iTSBc wesn THE BIB BOOK OF CHRISTMAS VOLUME TWO "Tht Pogtantra of Hy Chrllno" " HI-FI Itcord of Chrlitmoi Muiie, i
