Show FESTIVE TURKEY MOLD EN BLANC In the order of their importance perhaps the qualities of this unique mold are 1 2 firm flavor consistency ' 3 be to extended larger party pleasxng proportions a recipe that can and flavor! (repeat) to prepare: 35 Mm to chill: 4 iir3 Va fi cup cold water teaspoon salt 1)4 cups hot turkey broth or 2 tablespoon (2 nv) out-of-this-w- family Vochly Cookbook mumil D£ P2GFT Food Editor easy-to-unm- old 3-- More and more the enjoyment of turkey has expancfcd beyond the traditional holidays It has taken its place in many diversified dishes as wonderfully pleasing as the honored roast turkey Here are recipes to enjoy now and in the months ahead quick chicken broth unflavored gelatin 2H cups cubed cooked turkey ' 1 Yx cups mayonnaise 1 cup finely chopped celery Vi cup (I can) undiluted ft cup chopped parsley Yt cup chopped salted almonds evaporated milk V cup capers IJi teaspoons Accent 1 Pour the cold water into a bowl Sprinkle the gelatin evenly over the water Let stand about 5 min to soften 2 Blend together in a large bowl the mayonnaise evaporated milk Accent 6--ox and salt Set aside 3 Add the hot turkey broth to the softened gelatin and stir until gelatin is completely dissolved Cool chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick unbeaten egg white 4 lightly oil a qt fancy ring mold with salad or cooking oil (not olive 1-- oil) drain 5 When gelatin mixture is of desired consistency add in small amounts to the mayonnaise mixture blending well after each addition Stir in the turkey celery parsley almonds and capers Turn into prepared mold Chill until firm 3 to 4 hrs 6 Unmold onto chilled serving plate Garnish with water cress '8 to 10 servings TURKEY FIESTA WITH CURRANT GLAZE A sauce in the grand manner Clockwise left to rights Turkey Parmazini Festive Turkey Mold en Blanc Cream of Turkey Soup Turkey Fiesta with Currant Glaze and Turkey Towers S 1 f a truly royal sauce an 'achievement worthy of the King of Birds! to prepare: 25 min 4 lbs k weight dis(ointed turkey 2 teaspoons salt Yi teaspoon paprika V cup butter 2 tablespoons flour Yi teaspoon dry mustard Va teaspoon ground ready-to-coo- ginger Va Yi teaspoon ground nutmeg cup double-strengt- h quick chicken broth (1 bouillon cube dissolved in Vi cup hot water) to cook: V4 1 55 min cup water x can frozen orange juice concen6-o- -- trate (undiluted) Va teaspoon Tabasco 2 tablespoons currant lelly 1 tablespoon shredded Parmesan cheese i 2 tablespoons currant lelly 2 teaspoons prepared mustard 2 to 3 drops red food coloring Rinse turkey pieces and dry thoroughly by patting with absorbent paper Sprinkle evenly with a mixture of the salt and paprika' 2 Heat butter in a large heavy skillet over medium heat Place turkey pieces skin-sid- e down in skillet To brown all sides turn pieces with tongs' or two spoons as necessary When turkey is browned remove from skillet 3 Blend into drippings in skillet a mixture of the' flour dry mustard ginger and nutmeg Heat until mixture bubbles stirring constantly itemove from heat Add chicken broth and water gradually stirring constantly Blend in the undiluted orange juice concentrate 4 Return to heat and cook rapidly stirring constantly until mixture thickens Cook 1 to 2 min longer Blend in the Tabasco 2 tablespoons currant jelly and Parmesan cheese Return turkey pieces to skillet Cover and simmer about 35 min 5 For glaze beat together until blended the currant jelly prepared mustard and food coloring 6 Remove turkey pieces from sauce and arrange on a baking sheet with sides Set sauce aside to keep warm Using a pastry brush brush each turkey piece generously with glaze 7 Cook in a 325°F oven about 20 min or until largest pieces of turkey are tender when pierced with a fork brush with glaze several times Serve with warm sauce About 8 servings 1 4 (Continued on page 12) |