The Honolulu Advertiser from Honolulu, Hawaii • 14

D5 HONOLULU ADVERTISER Monday, Nov. 22, 1951. Use Canned Pumpkin For 1 Easy Thanksgiving Pie Fabulous Stuffing For Turkey Treat your holiday bird to a new stuffing, and we predict the Turkey id-Bits Chinese Style Here's an entirely new recipe for serving those leftover turkey tidbits. An appetizing blend ot delicate tlavors and textures atop fluffy, tender rice, it's a combination bound to please even the most jaded appetite. What's more, this tine treat is quick and easy to prepare when you Crisp-edged fall weather makes! Combine eges ana run.

us hungry for hale and hearty' Mix sugar with salt and spicei, foods like pumpkin pie so lla-'and a to pumpkin mixture, vor-rich in American tradition. into a WH Smooth spicy custard, flaky rich Blend rniU Po.r into a hi pastry, and an elegant garnish fluted pastry shell. Bake in a hot such a pie does any woman oven (425 deg. 15 minutes. i filling will vie with the turkev in -the stellar role at the feast.

Our proud. Reduce temperature to moderate With pumpkin-packed cans so (350 ties. and continue baking recommendation is i Hickory Hill Turkey Stuffing. readily available, making a about 4d minutes, scrmgs. As you may judge from the corn V-.

Libbv Dump- When the pie is cwi circie me 'use packaged pre-cooked lice. jTry it tonight for your family '(your "most special" guests) and ibe sure to include it in your list of party-fare recipes. All will agree no other recipe for "leftovers" can top this Chinese-style two can sizes, top with tender pastry leaves. bread crumbs and pecans in the. J.

1 llIu.ai.a.u wonderful mixture, the original PLC 11 roino tnoose ire I0. is no trick at all. in lias 303 can (1 lb.) -Here's all you do. Make a paper recipe a Southern accent tvio r' ii; iur a Kciierous y-incn pie, or ouy paiiern ine A a atc Extra flavor comes from fornia Sherry used to bl onri j. tail wuicu aut- ii cm paiij ivv.v.

cnu liiC; tt chnrn 1-nifo i uuaic iur i uiea. xiere is our ia- cur aruuau vwm a til VIii.II IililI II, specialty. TURKEY TIDRITS CHINESE STYLE ing a junior bird this year, halfj traditional custard pump-; With the tip of the Knue score the recipe is enough to fill its Eie ill-. iignuy i It iivj .1 i i ill 11.. 1U 1U 3 Hi AvAUrW.

cups package) packaged pre-cooked rice teaspoon salt cups boiling water tablespoons cooking oil cups coarsely chopped green pepper cup thinly sliced onions PUMPKIN PIE 2 rsss, slightly beaten 1 No. 303 can Libby's pumpkin (2 cups) 3t cup sugar Vs teaspoon salt 1 teaspoon cinnamon teaspoon ginger teaspoon cloves and if desired sprinkle with a mixture of sugar and cinnamon. Bake in a very hot oven (450 deg. about minutes. Cool, and place on the baked and cooled pie.

Other good-to-eat garnishes are these: fluffy mounds of whipped cream; toasted pecans or slivered almonds; slivered candied ginger; wedges of sharp Cheddar TURKEY TID-BITS Created for Easy-Living at holiday time, this luscious combination is real gourmet fare tind a cinch to make. Serve it atop tender rice on your prettiest plate as a very special treat. cavity. However, we suggest that you make the whole recipe and bake the extra separately for eating another dav. HICKORY HILL TURKEY STUFFING 1 cup chopped onion 1 cup finely cut celery 1 i cup chopped parsley I -i cup Blue Bonnet Marsrarine 5 cups (llj quarts) corn bread crumbs 4 cups (1 quart) grated soft bread crumbs 1 cup finely chopped pecans or walnuts teaspoon salt 'i teaspoon pepper 123 cups Pet evaporated milk.

1.9-inch unbaked pastry shell cheese. i 1 cup cornstarch 2 cups chicken stock 3 tablespoons soy sauce 2 cups slivered cooked white meat of turkey or chicken ripe tomatoes, cut in thin Slivered blanched almonds (optional) Stuffing Mix From Your Grocery Saves You Work Popcorn and Thanksgiving OCA'? Add packaged pre-cooked rice; With I liank-i mi: alnio-lon top u- it i tunc to ftarlj and salt to boiling water in sauce-, thinking in lerin oi holnlav iootH for I liankr-ivinji is the! According to the history books, no white man had ever seen pop' corn until the first Thanksgiving celebration. The Indians brought it to the 11. li 1111 4 r1 rerunncr ot the unoie wonaeriui noiiuav ca-m. And it forerunner of 1 teaspoon Schilling sage teaspoon Schilling thyme cup California Sherry Wine Ssntp nninn rflfrv and narslpv stand 13 minutes.

a mnimiii in wlm li loot! ngures-. prominently. Heat oil in skillet. Add green Golden lirown turkey ilh savory f-tuffin ami lot? of hrown and onions, cover, and sravv will be the highlight of the 1 and onions, cover, pepper SPARKLING 3IOLI1EI) SALAD This sparkling red Thanks-riving MrId the perfect companion for King gently in butter for 5 minutes. Pilgrim fathers as part of their; Mix crumbs, nuts and seasonings! share of the historic first Thanks-, in a large bowl; add vegetable-! siving Day-and made our found- butter mixture and wine: tossing fathers' eyes pop when they; cook over low heat until vegeta-j traditional meal.

Remember that jbles are just tender but not the dressing plays an amazingly at sanksgivi'ng on a bod of lettu this year. Set this shimmer-ce find servo with the turkey. urkcy ing hoi: 2 packages Love's seasoned stuffing mix-Mix all ingredients together and toss lightly. with a fork until the bread cubes are well moist- browned. Meanwhile, mix corn- important part in adding flavor starch and small amount of the to your meal and shouldn't be chicken stock, stirring to dissolve slighted.

You can make a won- gentlv again. Makes about 9 cups5 saw the kernels burst into fluity, stuffing, or enough for a 10- to 12-jasty morsels of good eating, pound turkey, ready-to-cook Since then pop corn has been -ri jj i.i..n.. i (une-naii oi tnis recipe; almost an exclusive American ightly into a 10-12 LUMiMuitii. xncsi uu i fin i i aenuuy savory ui ui cju pne(j P'lck ing stock and the soy sauce. Add cubes, "onions, herbs and other; turkey Remember that au-Us just right for a junior-sized b-j confection and in many parts ol Thanksgiving Cranberry Salad For King Turkey cnicKen xo vegeiaoies.

inen art or vou can oo uit thories on food preparation tell us! pounder). jthe world is virtually unknown. stock, stirring constantly, bcin-j Make corn bread with 1 (ap foolproof way and use a prepared stuffing mix. You can rest as- AS ONE little girl from Hoi-; careful not to break up chi prox. 1 lb.) package corn bread' sured that this last method Cook and stir until sauce is clear mix, or use your favorite recently wrote an American; nowadays not to leave a stuffed, uncooked turkey overnight for fear of developing off flavors in the stuffing from absorption of juices from the cavity.

Stuff the do, if you don't have a popper. Get a good variety of pop corn one that comes sealed air-tight 'in metal cans, like Jolly Time, so it Is popping: fresh and Is guaranteed to pop. Even if you have to pay a penny or two more for it it's well worth it for to pop corn successfully you must start with good pop corn. Pour a little cooking oil or shortening in the pan or popper. No special oils or fats are needed.

Your own cooking oil and shortening are the best you can get. Get the oil hot. Drop in threft or four "test kernels of pop corn and when they 'spln the oil is at just the right heat. Cover the bottom of the pan NO MORE than ONE KERNEL, of pop corn in depth. Cover and shake gently.

When you hear the last fer pops, remove pan from heat and empty contents in a large bowl. Pour over melted butter or margarine and salt to taste. Don't be fooled by special packages of pop corn with trick gadgets, special high priced oils, etc. Nothing can take the place of good pop corn in air tight cans and your own cooking oil. You will and ap- mouth-watering is ir whoh Mold to accompany the and thickened.

Add tomatoes and turkev. It's red and continue cooking just until tooting and flecked with bitsimatoes ore heated. Serve mr Salad 1 hHAl be just gain yoi proval. jiucnu no naa em nt-r i can pop corn, "We popped the popi like you told us. We were) Cranberry-Apple turkey just before putting into! the oven for best results.

Or perhaps you would like to an nesiiea in a milu- wim ciioi est lettuce. Makes 4 to 6 servings. amazed at the transformation. It! was so pretty but, oh the pop corn flew all over the! of Stuffing Good THIS YEAR GIVE yourself a Thanksgiving and Christmas nrocnnt Kir iiiincr nnp of rPP- try this real old fashioned farms 1 i I A kingly stuffing for a kingly jkixcnen. ory stuffing.

ipes to make stuffing the quick ist sav and snrewav. Or for a delicate! SAVORY MO Try A Nut bird! It can be used with 1 crn. Js. iUC.n a cneeriui. What a joy to plce it right be-; side the oicien brown turkey.

Let cue-Is cut it themselves with a oTcr. It's crisp and full of flavor and ideal with turkey. STUFFING The Cinnbcrry Harvest is near-U- (, A i if Ai i tea'- try tcv. -trl! i no vi good i TI of ccac.o;? a. uy a pr (' uli the i i-1-' i.i a j.

now it i r-r i. ayv hoiTKinaker to accompany her turkey wi.Ui er-tnberry Pilgrim' '-women, years a .50" had to go 1 or berries in the Irr.vlan'. is. Todriy the cr; -pberry ijuA its way into pics, relishes and this luscious Thanksgiving Cranberry 1 flavored stuffing, use the mix with added moisture just as it comes from the package. RICH CRUMBLING STUFFING; cup shortening cups boiling water cup minced onion tablespoons minced parsley teaspoon prepared mustard packages Love's seasoned THANKSGIVING CRANBERRY SALAD MOLD 1 envelope vtnflavored gelatine 1 with the Thanksgiving holiday.

Why don't you pop heaping bowls of pop corn this Thanksgiving holiday place them throughout the houses for it is not only such good eating, but the very sight of pop corn lends a warm and happy atmosphere to the household. Every bowl of the snowv. Pie Crust Make a deliciously rich and different nie shell for your pumpkin pie this holiday season. And try the easy Wesson Oil Stir-n-Roll method for the fastest, flakiest pie shell ever! This re Loo. FRESH CRANBERRY-ArrLE BREAD STUFFING for duck, or goose 1 quart fresh cranberries, chopped 1 quart peeled, chopped apples 2 teaspoons lemon juice 2 cups sugar 1 cup finely chopped celery 2 teaspoons salt 1 gallon i.i-inch soft bread cubes 1 cup water or broth :2 lb.

butter, melted 1'1 cups boiling water 2 eggs, beaten 1 cup chopped parsley 6 stalks celery, chopped 2 medium sized onions, chopped cup cold water p.nnnd can Ocean Spray Jellied Cranberry Sauce, crushed with fork cup finely shredded cabbage cup diced celery cup chopped walnuts cipe adds nut's for extra crunchy 1 fluffy delicacy seems to say, save money and get best results. "Welcomes enjoy yourself." One ten ounce can of pop corn THERE IS no trick at all to like Jolly Time will con ud to i stuffing mix Melt shortening and add boiling water and seasonings. Add stuffing mix and mix lightly with a fork. Don't beat the stuffing but stir.it gently. Pack lightly into the cavity of a 10-12 lb.

turkey. Marshmallow, Pineapple Salad PI; have wonaertui success in popping corn at home, if you follow see gelatine in custard cup. two and one half gallons of popped corn. Enough for a whole party and costs only a few pen Combine chopped cranberries, Turkey Sauce texture and flavor. STIR-N-ROLL NUT PIE SHELL la cups sifted flour 1 teaspoon salt cup finely chopped nuts 3 cup Wesson Oil 3 tablespoons cold milk Heat over to 475 (very apples, lemon juice, sugar, these simple directions: j.

Any heavy pan or skillet will nies! Add cold water. Let stand 2 minutes. 'Place cup with gelatine in pan of boiling water and heat until gelatine is dissolved. Add to sheets of waxed paper. 12 inches square.

Roll out gently to edges of paper. Dampen table top to prevent slipping. Peel off top paper. If dough tears, mend without foods inform: ire especially buffet-style Macaro; suited. 1o salt and bread cubes.

Add water and mix well. Yield: 1 gallon Fresh Cran- I cho.ee for ern-hed ci anberry sauce. Fold in a platter of cabbage, celery, and nuts. When berry-Apple Bread Stuffing. a A I1ht" cnlart hnahfonc How To Handle Uncooked Turkey Defrost frozen turkeys by one A Buffet Salad An after holiday luncheon can be graced by this delicious salad: BUFFET TURKEY SALAD entertaining a buffet sr steaming ch panicd by a A a ted Pre 'he Mix Gold Medal Flour, salt, chop- moistening.

Lift paper and pastry ped nuts. Measure Wesson Oil and (by top corners. Place paper-side-milk into same cup (but don't up in 9-inch pie pan. Peel off tir). Pour all at once into flour, i paper.

Ease into pan. Flute edge. Stir until mixed. Press into ball, Prick pastry with fork. Bake 13 Flatten slightly.

Place between 2 (to 15 minutes. ov accom-; mixture begins to thicken, pour bowl of snicy turkey! into 1 large mold, or, 6 to 8 areen salad and dividual molds. Chill until firm, ich iai ail complete Unmold and place in lettuce cups. i Serve with mayonnaise. Thanksgiving table.

Trv this one: TINEAPPLE 31 ARSIIM ALLOW SALAD 1 No. 2 can Libby's Hawaiian Crushed Oyster Stuffing Here's a tested recipe for an old favorite. or a combination of these meth Pineapple cup sugar 1 ods or follow carton directions: 1. LEAVE bird in its original moisture proof wrapping and place on rack in refrigerator. Time: 2 to 3 days.

2. TLACE unwrapped bird in pan under running cool water. Time: 4 to 6 hours. PROMPT cooking after de OYSTER BREAD STUFFING for that special turkey cup Blue Bonnet margarine 2 cups finely chopped celery 3i cups finely chopped onion V2 teaspoons salt 1 4 teaspoon pepper 1 teaspoon chopped parsley 1 quart drained oysters 4 eggs, beaten 1 pint milk 1 gallon soft bread crumbs teaspoon salt 2 tablespoons flour 1 egg 2 tablespoons lemon juice 1 teaspoon grated lemon peel 3 1 cup whipping cream lb. marshmallows Drain crushed pineapple, reserving sirup.

Combine sugar, salt, and flour in a saucepan. Add egg and blend thoroughly. Stir 2 cups diced cooked turkey 2 cups cooked rice cup Kraft French dressing- Salt and pepper 1 cup diced celery eup Kraft mayonnaise Salt and papper Lemon juice Lettuce Ocean Spray jellied cranberry sauce Deviled eggs, optional Combine turkey, rice and French dressing. Chill. Just before serving combine turkey mixture with the celery, green pepper and mayonnaise.

Season to taste with salt, pepper and lemon pineapple sirup. Cook, stirring frosting is preferable. A defrost- Molt marpflrinf in a add constantly until thick and smooth. froiprv an(4 nnion and aute ready-to-cook or a fresh be kept for Remove from heat and add lemon 'rninutps Add nennpr i I drawn turkey can juice ana peei. xover ana cnni.i narriPV ovster; beaten pwerc milk't'o or tnree aays a reingera tor at 38F.

or less. If bird is pur nip cream sun and roict solt bread crumbs. pineapple mixture. oia in marsh-j yield: 2 quarts Bread stuffing, mallows cut in quarters and) crushed pineapple. If desired chased undrawn, it should be drawn promptly and refrigerated.

Wrap bird loosely in waxed paper, aluminum foil or similar covering. Once defrosted, poultry should be cooked exactly like Pineapple Tidbit juice. Arrange in individual lettuce cups or in salad bowl lined with lettuce. Garnish with slices of cranberry sauce and deviled eggs. If desired, top with or serv additional dressing.

6 to 8 cup quartered maraschino cher-j ries may be added. Chill 4 to 6i hours or overnight. Serve in let-1 Wrap canned pineapple chunks tuce cups. Garnish with water-1 in bacon and broil until the bacon fresh poultry. It is advisable not cress.

5 to 6 servings. is crisp: serve hot as an appetizer, to refreeze poultry. 1 1 Wild 'mi 1 i i I 1 i It -t' r' xv I. -j 'X' 3. ''HhMl l- -J.

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