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Show V 1 ' t t 1 I t Making Christmas Fun Inexpensive Christmas Wraps printing houses. This plain By DONETA CAT Hf Rl'M One of the most costly item people buy at the bolt Jay season Is gift u rapping paper. It can be useJ only once. Its usefulness is gone once the present Is opened. M H 1 LE TH E out ard appearance of a pai especially to chiIJrcn anJ aJults, there arc many vsays to make a package look attractive without spending a lot of money on the scrapping paper. Camile Almond of Centers tile gave an hour-lon- g demonstration on Wrapping up your Christmas the inexpensive sxay" at the recent holiday open house sponsored by the USU Extension Service in Farmington. Mrs. Almond's ideas were easy, inexpensive and Is important harJ-to-pleas- e fun. SAVE ODDS and ends during the year that can be used to trim a package. Look for bargains at after Christmas sales, garage sales and special close outs all during the year, Mrs. Almond advises. She used roll ends of white newsprint that can be purchased cheaply from many local bite paper can be decorated with children's drawing, handprints, strips of a more expensive commercial w s and many other rapping paper, decorating ideas. cut-out- indi-viJu- id POSTAL wrapping paper and the colored rolls of paper that arc used in most schools ere also inexpensive w raps that look attractive and can be dressed up in many ways. Mr. Almond make it a habit of saving containers. Food take home boxes, tubes of many sizes, empty paper sacks and various boxes can all be transformed into attractive gift packages. odd-shap- FOR EXAMPLE, Mrs. Almond took a plain white paper sack, placed a present inside of it, stuffed it with paper and converted the paper sack into a snowman package. It was trimmed with homemade pompoms but magic marker drawings work well too. A large tube was painted to resemble a pencil. It was filled with many gifts. NEWSPAPERS were another scource of wrapping paper Mrs. Almond used in many creative ways. Favorite funny paper strips were taped together. This was used for wrapping paper. All that was added was a curl ribbon bow. A person interested in sports might enjoy a spurn-centeregift wrapped up in the sports page. Infant eoulJ receive a present wrapped in the birth announcements or the pictures from the newspapers. Jf a family memkr happeneJ to has c his name or picture in the paper, this particular story eoulJ be featured on the outside gift wrap. A person who enjeys traveling woulJ like a gift that was carefully wrarpeJ in a road map. GRANDPARENTS woulJ enjoy custom gift wrap made from Xerox copies of childrens pictures. Mrs. Almc.id cut commercial gift wrap into small squares and pasted the squares into the gift box. Small bow w ere tied to the corners of each square to give the arreurance of a hand-iie- d quilt. THE MANY Christmas projects chiIJrcn bring home from school was used by Mrs. Almond to decorate packages- - Paper sack puppets work up well as gift wraps. Old Christmas cards can be cut out and used to decorate the front of a package. By placing a small piece of sponge between the package and the cut-ou- t, dimension is given to the package. d d Trr a new approach this year in be creative, Christmas wrapping save S$ by using odds and ends. If You Cm Say It, Youll Enjoy Eating It ,77V-By CHARLVN FARGO and BOB GONKO Meet the croissant. and, if youve been to France, you probably learned to love the unassuming, flaky pastry while you were in a small hotel or at a sidewalk cafe. Surprisingly, the croissant is not a French creation. The recipe actually originated in Budapest in 1686, when the city was besieged by Turks, who tunneled under city walls in an attempt to take the town. ITS PRONOUNCED kwaSAAN THE TUNNELERS were heard by Budapests bakers, who raised the alarm. The city was saved. The bakers honored themselves with a special pastry shaped like the crescent moon on the Turkish flag. Croissants hopped the Atlantic, and like many European transplants, has changed a little in the process. ht THE CROISSANT is made of bread dough, laced heavily with butter, then rolled out in alternating layers before baking to create the characteristic flakiness. Some recipes suggest rolling out the butter in a sheet between waxed paper and laying the butter slabs between layers of dough, folding and refolding and folding a number of times more to lace the butter through the dough. The temperature of both the dough and the butter should be the same. The trick is to check the dough and butter with a thermometer. HERES A recipe for a French croissant that is geared to the average cook. As you get more experience in working with croissants, the ratio of butter can be increased. We strongly recommend using butter, rather than substituting margarine. Place butter in the center, fold 3 of the dough over the butter and fold the other 13 on top to make three layers. Turn folded dough so one of the open ends faces you. Roll out again, fold over as before and turn. Repeat once more. Wrap in a plastic bag and chill 15 minutes or until firm. Repeat the rolling and folding twice more. Chill again 15 minutes or until firm. SET OVEN at 425 degrees. To shape croissants, roll out dough to a rectangle Vi inch thick, cut into squares and cut squares in half diagonally. Roll up, starting from the base of the trinagle, curve the ends pressing the points down well. Set on a lightly floured baking sheet. Cover with a cloth and let rise in a warm place for 20 to 25 minutes or until almost doubled in bulk. ' 7' 1 pkg. dry or 1 cake compressed yeast 6 Tbsp. lukewarm water 1 tsp. salt 1 cup butter About 6 Tbsp. milk 1 egg, beaten with a pinch of salt (for glaze) I SIFT FLOUR. Sprinkle or crumble yeast into the lukewarm water and let stand 5 minutes or until dissolved. Stir yeast mixture into about V of the flour in a warm bowl to make a smooth soft dough. Roll it into a ball, cut a cross on top to help it rise and drop the ball into a large bowl of warm water (the water should feel just warm to the touch.) Mix remaining flour with salt and sugar. Work in half the butter with fingertips until mixture resembles crumbs, then stir in enough milk to make a dough that is soft but not sticky. Beat dough on a lightly floured board by lifting it one to two feet and pushing it down again on the board 5 minutes or until it is very smooth and elastic. WHEN THE yeast ball has risen to the surface of the water and is almost doubled in size, drain with a slotted spatula and add to remaining dough. Put dough in a floured bowl, cover with a damp cloth and let stand overnight in the refrigerator. At the end of this time, the dough will be well risen, and it may be necessary to push it down if it rises to the top of the bowl. When well chilled like this, it is easy to handle. Place remaining butter between two sheets of wax paper and pound with a rolling pun until it is pliable but not sticky. Shape into a square cake. Check butter. the of temperature ch WORK DOUGH lightly to knock out any air, then roll out to a 14x5 inch rectangle. Check temperature to see if it is close to the temperature of the butter. Adjust if ' T' 'V V ' 'v y ( - ItL LI , '' Choice, Full Cut Whole Sun, 12 Oz. Can ROUND STEAK ORANGE JUICE $r.? minutes or until browned. Cool on a wire rack. If you dont want to tackle the intricacies of cr try a coffee cake. Case of THERE ARE two basic kinds of coffee cakes: Th se that are cakelike, made with baking powder or soda'as leavening and mixed quickly, and those that resemble bread, made with yeast and generally kneaded. Even though the yeast type requires more time, yobr efforts will be rewarded when you taste a Yugoslavian coffee cake called potica. Wilderness, 21 Oz. Can CHERRY PIE FILLING COILED Yugoslavian coffee cakes are easy to make and can be filled with a variety of tasty mixtures. Tle walnut filling included in this recipe is especially pleasing to the palate. I YUGOSLAVIAN COFFEE CAKE (Potica) pkg. active dry I yeast cup warm water (105 to 115 degrees) Va cup lukewarm milk (scalded, then cooled) Vi cup margarine or butter, softened 3 eggs Va cup sugar Vi tsp. salt flour 4j to 5 cups Glaze (recipe follows) Va 4 cups flour FRYER BREASTS T ' BRUSH WITH egg glaze and bake in heated ove 5 minutes. Turn down heat to 375 degrees and bake for 10 1 FRENCH CROISSANT A Grade - Choice, Navel Campbells ORANGES TOMATO SOUP Case of 48 se DISSOLVE yeast warm water in large bowl. Stir in milk, margarine, eggs, sugar, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to Wi hours. (Dough is ready if indentation remains when touched.) PUNCH DOWN dough; divide into halves. Roll each half into rectangle, 15x12 inches, on lightly floured surface. Spread half the filling over each rectangle. Roll up side. Pinch edge of dough tightly, beginning at into roll to seal well. Stretch roll to make even. With sealed edges down, coil into snail shapes on lightly greased cookie sheets. Cover; let rise until double, about 1 hour. Heat oven to 350 degrees. Bake until golden brown, 35 to 45 minutes. Brush with margarine if desired, spread with glaze. 4 for I Small, Medium or Large, Disposable LUVS DIAPERS 2 1 Western Family, Raw or Salted Lb. Pkg. V.l VISH1' PEinTS SPANISH PEANUTS 99 15-in- WALNUT FILLING cups finely chopped walnuts 1 cup packed brown sugar V3 cup margarine or butter, softened 1 egg 2 tsp. ground cinnamon 2Vi Best Foods, 32 Oz. Bag if m i;W PURINA DOG CHOW MAYON- - $U(D) 99 $u 49 Prices Effective December NAISE 1-- 4, 1982 MIX all ingredients. GLAZE confectioners sugar with 2 teaspoons cup knurl until Blend Vi y |