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