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Show amTjrMri imiiriiijii iji'iijriiTiin T ADVERTISEMENT AOVFRTISEMENT (nsumovs Presented in your interest each week by KUTV and Cream o'Weber DaiiV Whipping Cream Can Be Frozen You can freeze whipping cream either in the carton or after whipping in small mounds. If you have an extra carton of unopened cream, just place in the freezer without additional wrapping. If partially open, and if it is to be frozen for any length of time, place the carton in an airtight freezer bag or pour into a suitable freezer container. While you can freeze cream for any length of time, it is best to plan it into your menus within a short time after freezing. The clue to whipping after freezing is to completely thaw it, but not at room temperature. Just place in the refrigerator. A good test is to shake it to see if the ice crystals are gone. Should water appear to form on the surface, it is perfectly natural. Just go ahead and whip. This doesn't interfere with the quality and whipping ability if the cream is cold. Cream will always stand up longer if it is whipped a little longer, until it is a little stiffer. There is no danger of cream turning to butter if the cream is which is a cold refrigerator temperature. To whip cream for freezing, you may add 3 tablespoons unsifted powdered sugar to each half-pin- t of whipis cream before it ping whipped. Add Vi teaspoon vanilla or other flavoring also at this time, if you wish. Have the cream, bowl and beaters well chilled. Whip cream until stiff but still smooth and glossy looking. Individual mounds of whipped cream may be frozen on a baking sheet. Place in the freezer until just solidly frozen, and then scoop off into a plastic bag with the aid of a spatula. Freeze until needed. Add to the top of a pie or other dessert just before serving. They thaw quickly. the first sketches and blueprints to the final coat of paint. In considering such things as activity areas, working, living and sleeping areas and their relationship to each other, it is good to have an initial guideline to bring your thinking into focus. A very helpful new step in this direction is a Family Housing Handbook produced at Iowa State University. This guide emphasizes all the factors within a home that should be considered including, clothes care areas, halls, doors, stairs, basements, entryways, storage areas, home business centers, room layouts and traffic flow. The stairway layouts and dimensions in this handbook are so complete that they offer a good number of practical solutions. Drives, carports and garages are also figured. Every family should have a copy of this book, even if a new home is still a few dreams away. Copies are available by sending your name, address and zip code number and $2.00 per copy to: Family Housing Handbook Midwest Plan Service Iowa State University, Ames, Iowa 50010 v Can you possibly build a new home without first planning it out in detail? Can you plan a home successfully without defining and measuring your specific needs? Obviously not. Every possible care should be given its formulation from Grandmother may have left her turkey and some of the fixings out at room temperature for most of the night, but room tempera-- , ture in those days often meant chipping the ice off the water bucket in the kitchen. Todays kitchen temperatures are much warmer and the practical home chef will keep turkey and stuffing refrigerated separately until just before oven time. That is the best stuffing k V Turkeys Pork Rice Eggs Freeze Cranberries Cranberries are a natural for the freezer. Freeze them whole, in bags or other containers and bring out periodically to make your own cranberry relishes and salads. Plentiful Foods List for November: Broiler-fryer- s Fresh and canned pears Potatoes and potato products the ageless proclaimed film giant, Darryl F. Zanuck. "Now I usually eat downstairs at Trader Vics they make a .special Matai cooler there for and, at me, without rum least once a week, I go to 21. Mario knows my habits well. I usually go for exotic dishes. When it is on the menu I love pheasant, cooked in its natural sauce, or poulet au pot. Up since seven, the veteran filmmaker was still in his flowered bathrobe, the familiar cigar stuck in his mouth, as I arrived at II a.m. His sunny corner suite at the Plaza Hotel overlooks Central Park anti is full of mementos of a lifetime of making movies. On a table was a high stack of books and on the wall two paintings by one of his favorite artists, the room were Aztec artifacts, what swasha looked like buckling sword that in reality was the Scottish equivalent of the coveted "Oscar, a sheathed hunters gun and a much treasured photo inscribed by the British war hero, "Dickie Mountbatten. Also, the original ad for a movie made by his studio and obviously dear to his heart, 20th Century Foxs The Longest Day, which will be seen on TV for the first time Sunday. At 69, this remarkable gentleman is still very His excellent energetic. health and great physical stamina have always been a mystery to his colleagues. "I eat only two meals a day, he said. "Breakfast, when I get up, and dinner at about nine oclock. He still wears a copper bracelet worn by many tennis buffs (athletes believe it prevents stiffness in the joints). "OF. COURSE. Apples, applesauce, apple juice Prunes and prune juice Cranberries, cranberry sauce, cranberry juice cocktail Paris. And taurant is Is a lesser grade turkey a good value? Yes, if appearance isnt all important and if the only defect is a broken wing or similar defect. Sometimes a lower grade bird is a plump, meaty bird with just a small defect that takes it out of the top grade class. Check it carefully before Make the most of your food budget by buying plentiful foods listed every Sunday in this column. piesents "The Carolyn Dunn Show" Mondays through Fridays at 10:55 a.m. on KUTV (Ch. I knew every restaurant, its quality and specialties. Paris has always had the finest food in the world." contin- Darryl F. Zanuck is a gourmet. Trader Vie 1 1 1 1 1 1 2 lb. chicken livers tbsp. sugar bay leaf stick cinnamon cup chicken stock inch piece chopped ginger root (or dried ginger) tbsps. star anise 2) the finest resChez LAmi Louis. Its very small seats only 30 people and its way out of the way, impossible to find. But everything there is unbelievable. He (the owner, Antoine Magnin) specializes in game. There is no menu, but the owner knows my habits. Hell come over and say, I have some wonderful quail, partridge or Ive got a wonderful piece of beef. The establishment is located on a narrow street in a dangerous district. 1 2 1 (available in Oriental food shops) small clove garlic, crushed cups soy sauce can water chestnuts (12-15- ) lb. lean, thin sliced bacon Quarter chicken livers or cut in half. Combine all ingredients for marinade, except water chestnuts and bacon. Cook chicken livers in marinade until barely tender. Cut bacon slices and water chestnuts in half. Wrap bacon around chicken liver and water chestnut, secure with toothpick (or metal skewer). Broil until bacon is crisp and brown, turn if necessary. Serve with Matai cooler. Makes appetizers for Chicken Hash to taste cup butter 2 tbsps. chopped Ground nutmeg, to shallots taste 3 tbsps. flour 1 cup cooked (roasted 2 cups hot milk or poached) breast 1 oz. of chicken, finely chopped veal '2 stalk celery, minced chopped Pinch powdered Scant 1 tbsp. sherry thyme for Madeira) Buttered crumbs Salt, white pepper Heat 3 tbsps. butter and chopped shallots in pan until shallot becomes transparent. Stir in flour, cook over low fire few minutes until smooth and flour begins to turn light brown, stirring. Gradually stir in hot milk, cook over low heat, stirring constantly until sauce is thick and smooth. In separate pan cook veal, celery in remaining butter until meat begins to turn white in color. Add to shallot sauce in top of double boiler, stir, cook about 45 minutes (or until thick and smooth). Strain sauce, spike with sherry, blend. Add sauce to cooked chopped chicken ; mix well. Turn into two individual ramekins (or casserole) ; top with buttered crumbs. Bake in preheated 400 degree oven until heated through, or until bread crumbs brown. Serve with crisp green salad. Serves 2. 1 4 well-grease- d ued Zanuck, "the bast food in the world Is still in purchasing. The been a lo my back gourmet, going to early trips Europe when I was still at Warner Bros. Around and Stuffing ready-to-coo- XVE always Ter-rass- Refrigerate Turkey How to Plan a Home U5DA by Johna Minn r'T I ' time. Vli Salt Iscstf i 2r By Carolyn Dunn, KUTV Consumer Marketing Specialist l.eke COollWOk 1) Dungeness Crab Cocktail 1 lb. cold, cooked lump Dungeness 1 cup mayonnaise tsp. Dijon mustard 1 tsp. minced chives crab meat) crisp, 2 tsps. Escoffier Rob(or lobster or other cooked crab meat) ert sauce Fresh lemon juice to cleaned, lettuce taste leaves Salt, freshly ground 2i ,sPs- - prepared pepper to taste Lemon wedges Arrange chilled Dungeness crab meat on crisp chilled lettuce on plate. Combine remaining ingredie ents, except lemon wedges, to prepare sauce. Top crab meat with e sauce. Garnish with lemon wedges. Serve as fiist course or main luncheon course. Serves 4. 1 crisp, drained mustard-mayonnais- mustard-mayonnais- (Copyright) |
