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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 5, 1963)
PACE 4B HERALD AND NEWS, Klamath Falli, Oregon Thursday, December 5, 1963 i r-'.mii nm I I fill 11 1 It ; 'i V. .M , , ram -ma l:, J .4 fill I I'll vf I 'Si' f J . "I" iff t Mrrw x TRY SOMETHING DIFFERENT Homemade candy is one of the nicest gifts to find beneath the Christmas tree. Here are two new recipes that are easy to make and de licious. New Candy Ideas For Christmas Holiday Salads With A Flair MOLDED CRANBERRY ORANGE SALAD U to S trrvings) 1 cup cranberry-juice cocktail Toasted Almonds Festive Snack A dish of lightly salted, golden-brown almonds adds a fes tive note to holiday dinners. Be cause almonds pick up flavors from other nuts easily, these delicately-flavored nuts are best if you buy them blanched and uncooked, and toast them your self. To toast almonds,' fill a small fiyint; pan with about one-inch of olive oil. Saute almonds In hot oil, over medium heat. Turn nuts to brown evenly, watching that the oil does not become too hot. Remove nuts with a slotted spoon and place on several thicknesses of absorbent paper towels. Salt immediately. After about 15 minutes transfer nuts to a fresh towel and salt asain. When thoroughly cooled, store the nuts in a covered jar until ready to use. 1 3-ounce package lemun, orange, raspberry or cherry-flavored yelatin 2 California oranges, peeled, cut into bite-size pieces il cup', reserve juice 1 cup dairy sour cream ' cup chopped nuts Salad greens' Heal cranberry-juice cocktail to boiling point; remove from heat and stir in gelatin until dissolved. Chill until consistency of unbeaten egg white. Kold in orange pieces and juice, dairy sour cream and choked nuts. Pour into a one-quart mold. Chill untU firm. L'nmold on sal ad greens. ORANGE-PORT WINE MOLD (6 to 8 servings) 2 3-ounce packages black cherry-flavored gelatin 2' cups boiling water l' cups port wine 3 California oranges, peeled, cut into bile-size pieces, reserve juice Dissolve black cherry gelatid in the boiling water; add port wine and chill until consistency of unbeaten egg white. Add the orange pieces and juice. Pour into a four to five - cup mold. Chill un:il firm. Serve n sal ad greens or as accompaniment for meal or poultry. Top' with mayonnaise or whipped lopping if desired. JELLIED ORANGE APPLESALCE CIPS (6 to 8 wrvings) 2 California oranges, peeled, diced, reserve juice 2 tablespoons sugar I 1-pound can applesauce i Pi cups i 1- 3 cup thinly, sliced red maraschino cherries w ith syrup 1 envelope unflavored gel atin 2- 3 cup fresh oran;e juice 1 tablespoon fresh lemon juice Salad greens 1 California orange, peeled, sliced into cart wheels flavored gelatin In orange juice Combine diced orange and and lemon juice; place over low juice, sugar, applesauce and heat and stir until gelatin is maraschino cherries with syr- dissolved. Add to applesauce up. in a mixing bowl. Soften un- I mixture. Rinse individual molds in cold water. Spoon applesauce orange mixture into molds. Chill until firm. L'nmold salads on crisp greens; garnish with or ange half -cartwheels. Are you a candy maker? During the busy holiday sea son, it's a pleasant custom to keep filled candy dishes at hand for the family and guests. Homemade candy makes a charming gift, too, done up in foil or transparent plastic wrap and topped with festive ribbon bows. This Vuletido season let's cel ebrate by trying a couple of new and different recipes in stead of the perennial fudge and peanut brittle. Even non-candy makers will find it easy to cre ate these delicacies. For In stance, make your own Hard Butterscotch Squares. They're quite simple to make since you don't even have to etir the syr up mixture while It cooks. This candy is good 'n' buttery be cause you add Hi sticks of but ter, a little at a time, to the sweet syrup. Pour the butter scotch candy Into a shallow pan and spread it out evenly. As it cools, score it deeply enough that St will break neatly into golden squares. Here's another enticing can dyAlmond Caramel Clusters. Though they look something like the famous pralines of New Or leans, they're tender and chewy rather than hard and sugary. Whole almonds are toasted be fore they're put inlo the can dy, so you get a delightful toasty flavor as well as crisp crunchiness. It's a good idea to wrap each Almond Caramel Cluster individually in transpar ent plastic wrap, tlien place them in a tightly covered box or jar. Wrap them attractively for gifts, or keep some on hand for snacking at home. Home made candy is a "must" at Christmas time! " HARD BUTTERSCOTCH SQUARES (Pi pounds randy) Saucepan, 2-qtiart Buttered baking pan, 14x10 inches 1 cup light corn syrup 2 cups sugar 2-3 cup water li teaspoon salt ; 1 teaspoon vanilla ; i cup (l'j sticks) butter In saucepan combine syrup, sugar, water and salt; cook over medium heat to 310 de grees F. on candy thermometer. (No stirring needed during cook ing.) Remove thermometer and continue cooking over low heat. Add butter, a small amount at a lime and rtir vigorously un til thoroughly blended with syr up. (Takes 5 minutes.) Add vanilla. Tour Into pan and spread If necessary. Allow to stand a few minutes; then mark into "i-inch squares with knife. (Do not cut all the way through candy.) As candy cools it may be necessary to retrace mark ings. When nearly cool, remove from pan onto waxed paper to Cool completely. Break inlo squares. Store In airtight con tainer. ALMOND CARAMEL CLUSTERS (Approv. 48) Preheated MO degree oven Saucepan, 2-quart Buttered baking sheets 2 cups unhlanclied almonds 1 cup sugar 1-3 cup firmly packed light brown sugar "i cup milk 'j cup light corn syrup ' cup (1 stick) butter teaspoon salt 1 teaspoon vanilla Spread almonds in shallow pan; toast for 20 minutes; set aside In cool. In saucepan com bine sugar, brown sugar, milk, corn syrup, butter and salt. Over medium heat bring to boil, stirring constantly until sugar dissolves and butler melts. Con tinue to cook over medium heat, i stirring occasionally, until mix ture reaches 248 IF. on a can dy thermometer. Remove from heat; add vanilla and almonds. 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