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Post & Times, Thursday, Nov. 21, 1X8-FN1S Festive Recipe Ideas To Try During The Holidays Fruit Beverage FRANKS WITH TOMATO SAUERKRAUT 1 tablespoon butter 1-3 cup frozen chopped onion lean (I pound 1 sauerkraut 1 can (about 8 ounces) stewed tomatoes 2 tablespoons light brown sugar 4 all-beef frankfurters In a 9- or 10-inch skillet over low heat melt the butter: add onion and cook, stirring often, until lightly browned. Drain kraut and wring dry with hands: aad to onion with tomatoes and sugar: mix well and heat. Place franks over kraut; cover tightly: simmer until franks are hot thiough and some of liquid from tomatoes has evaporated 10 to 15 minutes. Makes 2 servings with an extra serving of kraut that may be reheated to serve at another meal. EVENING REFRESHER Assorted Sandwiches Spiced Nuts Jon's Mulled Wine JOYS MULLED WINE 1 2 cup sugar 1 'i cups water 3 strips lemon rind (about li-inch wide and a few inches long 1 stirk (about 3 inches) cinnamon 12 whole cloves 1 bottle (4-5) quart dry red wine In a large saucepan over low heat stir together the sugar, water, lemon rind, cinnamon and cloves until sugar dissolves: boil gently for about 10 minutes: sr. ain and return to saucepan. Add wine. Heat until just under the boiling point. Makes about 5 cups 10 servings. Nice served in punch glasses. May be prepared in a chafing dish and served from it. Use a swivel-blade vegetable peeler to prepare the lemon rind so only the yellow part is removed and used. tightly toward you; seal edges well. Place on greased cookie sheet that has been sprinkled with cornmeal. Cover; let rise as previously about 30 minutes. With sharp knife make 4 diagonal cuts on top of each loaf. Bake in preheated 450-de-gree oven 30 minutes. Remove from oven and brush with egg-white mixture. Return to oven and bake 5 minutes longer or until baked through. Remove to wire racks. Serve slightly warm or reheat for crusty loaves. Makes 2 loaves.: : AFTER-THANKSGIVING SUPPER Leftover turkey with stuffing and gravy Yam Raisin Casserole Broccoli Red Red Apples Cheese YAM RAISIN CASSEROLE 3 cups mashed cooked yams (2'4 to 2l pounds before cooking I 4 cup butter, soft ' teaspoon salt ' teaspoon mace flour, baking powder, baking soda and salt. In medium mixing bowl cream shortening and sugar: add egg and beat thoroughly. Stir in flour mixture in 4 additions, alternately with milk and orange juice, just until smooth after each addition. Fold in orange rind and cranberries. Turn into a greased 9 by 9 by 14 inch cake pan. Sprinkle with Orange Sugar Topping. Bake in preheated 350-degree oven until cake tester inserted in center comes out clean 40 to 45 minutes. Cut in squares; serve warm; top, if you like, with whipped cream. Orange Sugar Topping: Blend together 4 cup sugar. 1-3 cup unsifted flour. '4 cup soft butter or margarine. 1 teaspoon grated orange rind. THE BRIDE COOKS DIN-NER Split Pea Soup with Croutons Franks with Tomato Sauerkraut Mashed Potatoes Snap Beans 1 1 cup apple juice 1-3 cup raisins Beat together yams, butter, salt and mace. Stir in apple juice and raisins. Tum into buttered 1-quart casserole. Bake, covered, for 20 to 25 minutes. Makes 6 servings. GUESTS FOR BRUNCH Shirred Eggs with Chicken Livers Stuffed Mushrooms Toast Orange Cranberry Buckle ORANGE CRANBERRY BUCKLE 2 cups sifted flour . 2 teaspoons baking powder 1 1 teaspoon baking soda 4 teaspoon salt l4 cup shortening 1 cup sugar legg 'icup milk 2 cup orange juice 2 teaspoons grated orange rind lli cups whole fresh cranberries Orange Sugar Topping, see below On wax paper sift together For gobbler's neck, skewer one more tooth pick with raisins leaving space at end of pick for head - and insert at other side of apple-top. At top of neck, place a pimiento-stuffed olive for turkey's head. Pull pimiento halfway out for the mouth: insert 2 cloves into olive for eyes. Repeat procedure until you have desired number of favors. THANKSGIVING WEEKEND BUFFET Sliced Turkey and Ham Homemade Mustard Cranberry Relish Scallopd Pota Green Salad Rye Peasant Bread Fruits and Nuts Holiday Cookies RYE PEASANT BREAD 44 cups i about i unsifted white flour 2 cups unsifted coarse rye flour 1 tablespoon salt 1 tablespoon caraway seed 2 packages active dry yeast 1 tablespoon softened butter THANKSGIVING DINNER Naomi's Gobbler Favors Roast Turkey with Stuffing and Gravy Cranberries Paprika Potatoes Green Peas and Creamed Onions auGratin Pumpkin Pie Homemade Candv NAOMI'S GOBBLER FAVORS Toothpicks Raisins Small red apples Cherries ( glace or maraschino) Small pimiento-stuffed olives Whole cloves For each gobbler: Skewer 3 toothpicks with raisins and insert the picks, tripod fashion, in an apple (stem side upi for legs. (This turkey will have a third leg to help him stand.) Skewer 3 more toothpicks with raisins in the middle and a cherry at each end. Insert these at one side of top of apple, in a fan shape and pointing up to form tail feathers. or margarine 2 ' cups very hot tap water Com meal 1 egg white mixed with 1 tablespoon cold water. Combine flours. In a large bowl, thoroughly mix together 2'j cups flour mixture, salt, caraway and undissolved yeast: add butter. Gradually add very hot tap water and beat for 2 minutes at medium speed of electric mixer, scraping bowl several times. Add 1 cup flourmixtureor enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl several times. Stir in enough additional flour mixture to make a soft dough. (If necessary, add additional white flour to obtain desired dough. Cover; let rise in warm draft-free place until doubled, about 30 minutes. Stir down dough; turn out onto a heavily floured board. Divide in half. Roll each half to a 15 by 10 inch rectangle. Beginning at 15-inch side, roll up INSP. QUICK FROZEN GR. B FESTIVE BRAND PRICES GOOD THRU SUNDAY NOV. 24 g it : Jfes' sN;Wfl'iS;fX 20 TO 22 LB. J J toiiZJoooirTn -yf J J f t 'A AVG f M 4 KHNIS MRIUKT HAIL S HVO. WWTJ MUITO TVv jls. hMiWMMSiK ln J) " Wl Al$0 uk these famous hand turkeys: ' I LB. t" J ( SWIFT'S PREMIUM WILSON'S CERTIFIED SILVER EAGLE 'J4 " T' KM V y V -" ARMOUR'S STAR RATH'S BLACKHAWK BUTTERBALL P'J :-'':Tl HONEYSUCKLE LAND 0' LAKES - ? : M' mr' ""Clt mm SIL 1 KST,VE mSmsm mm s io,omlbavg- " Pi r r rrf2) . GOV. INSP. QUICK FROZEN GIL I FESTIVE BRAND U V V X EASY TO DO - Mn. Petri Humi, left, demeastrates hat weaviag to Mn. Pearl Eagle. Aeyoae iateretted ia makiag tab type hat may attead the Special Christmas Musical Program at the Moaato Agricultural Building, GOV. GRADE A 4 TO 5 LB. AVG. chicken Dec. 5 at 10 a.m. Make Your Own Hat With Yarn, Paper Plate v 7 (Fill v S GOV. ROASTING IP (fit l. a)y LB. 00 .89 35 I0Z. PKG. LB. SO INDIAN RIVER IB EASY - TO - GOV. INSP. QUICK FROZEN GR. 6 TO 7 LB. AVG. GOV. GRADE A 8 TO 10 LB. AVG. GEESE GOV. GRADE A 3 TO 4 LB. AVG. DUCKLINGS GOV. GRADE A 5 TO 6 LB. AVG. BAKING HENS GOV. GRADE A 1 Vi LB. AVG. CORNISH HENS GOV. INSP. FRYER ARMOUR'S STAR GOV. INSP. HEAVY WESTERN BEEF n x CHUCK STEAK T lb 59 GOV. INSP. WESTERN PORK FIRST CUTHAi PORKCHOPS 9 B CEDAR VALLEY. SfjfcA 3 , GOV. INSP. WESTERN PORK DIRR'S ALL PORK ROLL PORK I C A SAUSAGE 43 n g SPARE RIBS .9 HOW TO MAKE A WOVEN HAT 1 DURABLE 10 V paper dinner plate 2 plates may be glued together to make a stronger frame. Cut 33 small notches around the edges of the plate, just deep enough to hold yarn (each notch about V apart). Must be an odd number of notches. Start with a large needle, thread with about 6 '-2 yards of yarn. Punch a hole in center of bottom side of plate and push threaded needle through. Leave 5" of yarn on bottom side to be separated and used later to tie yarn in center of plate. On top side of plate pull yarn through No. 1 notch. Cross over to No. 1 notch on bottom side plate then over to notch 19. cross back over bottom of plate to No. 2-3 then cross back to 20-21 then 4-5, etc. End up by bringing your yarn to center of bottom of plate, tie. The 2 5" pieces of yarn at the center will be used LEAN FRESH LIVERS GOV. INSP. ROCK CORNISH HEN LIVERS BUDGET BRAND SLICED BACON GROUND BEEF to hold all other yarn together at center. These 5" ends you pull through la'" to top side' of plate. The bottom of the plate is now the top side of your weaving frame. Start weaving with your double yarn and your needle going under and over until you reach the rim. The 5" ends that you have pushed through to the top side of the plate you now cut off and tie to the piece of yarn that extends on the top side of the plate from the center to No. 1 notch. Use this piece of yarn later to tie the end of the yarn left on needle after the weaving is finished and the woven hat has gently been taken off the bottom of the plate. Use 2" belt backing about 21" long to make a circle the size you want your hat, Glue or sew the ends or the belting together. Glue or sew the edges of the woven hat to the belt backing. to Wong Q2BL7 DOZEN - 3 to 5 LB. AVG. 29 0 12 oz. Pkg. PEPPER IDGE FARMS TURNOVERS APPLE BLUEBERRY CHERRY PKG. each 19 pint R $1 UU fj PK61 1 TURKEY SAL STEAK each nJJ mfl Why does Mr. from Hons Kon come to Mm buy rice? PEEL MRS. PAUL'S SWEET POTATOES FARMHOUSE PIES PUMPKIN OR MINCE PIE SHELLS PKG. OF 2 each RICH'S COFFEE RICH fl 6EL0S FOR &u SEEDLESS GRAPEFRUIT ALL-PURPOSE WHITE POTATOES FROSTY ACRES CUT BEANS BUTTERBEANS BROCCOLI SPEARS MIXED VEGETABLES Mr. Wong and the 38 countries that import Riceland Rice know what they're doing. They know that Riceland Rice comes from the Grand Prairie of America, Rice Bowl of the world. Where the topsoil is deep and rich. Where the clay subsoil holds the water that rice must have. Where the rice grows slowly, richly, basking through 140 hot, sunny days and 140 cool, moist nights, until it reaches plump and tender perfection. They know that there's not a better place in the world to grow rice than on the Grand Prairie. And so they know that Riceland Rice is like the South American banana. Or the Washington apple. Or the Spanish olive. Better of its kind there just isn't. CRISP-CRUNCHY MclNTOSH APPLES YELLOW COOKING ONIONS 3 CELLO LBS. &W BLACKEYE PEAS mil or match'wn! MORTON'S DINNERS BEEF CNICKEN HEAT LOAF CALIFORNIA RED EMPEROR jtu t f - i-a i.ia m&w mm Pi jj2 Eg, ; MAIKWDMUMO-UMOITV CHESTNUTS lb. 39' NnrOWCiOKU PECANS lb. 69' SILVER DOLLAR BREADED SHRIMP Oicelgnd Rice FROSTY ACRES ORANGE JUICE wm mm mmi MIXED NUTS & 59 TASTY $29 Chosen by 38 eountriet BRAZIL NUTS a45 20 OZ. Muaout PKG. ALMONDS lb. 59'