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Mk y , ? a * : m yA yA'K 4 'K K 'Kw 'KServe ' w Serve Turkey JuicytSee Golden Brown and Juicyt ( See Recipes Below ) Thanksgiving Thanksglvmg TipsAs Tips TipsAs As the days bring with them that thatcooler thatcooler thatcooler cooler than fall feel ng as the frost frostgathers frostgathers frostgathers gathers 1 ghtly on the pumpkin pumpkm we wernstmctIvely weinstinctively weinstinctively rnstmctIvely instinctively know it s time to talk talkof talkof talkof of turkey and Thanksgiving Thanksglvmg ThanksgivingIf ThanksglvmgIf ThanksgivingI1 If I1 families famlhes gather at this season seasonas seasonas seasonas as is the time honored custom customyou , , you II ll want a regal re , - .gal gal . 'SoSdone SoSdone gal bird that sdone s , , . ' done \derness derness ffderness to fork tenderness tenderness ten ff , \ derness besides Js J ' y -being being - , being ybeing goldenbrown goldenbrown golden goldena , -a a - * \ ' brown and JWCY juicy JWCYffi imcv ffi _ I Around the bIrd birdyou birdyou " you 11 n ll want to as assemble , semble thosefoods those thosefoods " -foods foods - foods that c co complement plement nplement it best- best bestsnow bestsnow best-snow best snow - - snow white onions Olllons with a bland blandcream blandcream blandcream cream sauce to mask their sharpness sharp sharpness sharpness ness crisp cnsp green brussels sprouts sproutssavory sproutssavory sproutssavory savory with stock and bread breadcrumbs breadcrumbs breadcrumbs crumbs and sweet potatoes of ofc ofceurset ofcdurse c ceurset urse ' ceursetTo To prepare the bird bud follow these thesethree thesethree thesethree three steps to achieving achIevrng the feast feastStuffng feastStuffng feastStuffng Stuffng trussing trussrng and roastIng'Prune roasting Prune 'Prune ' Dressing DressingFor DressingFor DressingFor ( For 10 pound turkey ) 3 cups cooked prunes 1 small grated onion 1 cup finely chopped celery 254 2 % cups fried fned bread crumbs crumbsI I 1 cup prune juice Jwce % 34 cup chopped pecans If desired 1 teaspoon nutmegSalt nutmegSalt nutmeg nutmegSalt Salt and pepperWash pepperWash pepper pepperWash Wash and soak the prunes Cook Cookthem Cookthem Cookthem them in rn water in m which they were weresoaked weresoaked weresoaked soaked until tender Cool , , remove removePIts removepits removepits PIts and chop Fry onion omon and cel celery celery eelery ery in two tablespoons of tat fat unlll until unlllsoft untilsoft untilsoft soft Mix thoroughly with frIed frIedbread friedbread triedbread bread crumbs prunes prune jwce juice jwcepecans juicepecans juicepecans pecans and season ngsSeason ngsSeason ngs ngsSeason Season the neck and body cavIty cavItyof cavityof cavityof of the bird lightly hghtly Fill neck WIth WIthdressing withdressing withdressing dressing and skewer the neck skin skinto skinto skinto to the back Bring Brmg wing wmg tips onto ontoback ontoback ontoback back Fill body cavity with dress dressing dressing dressing ing but do not pack it tIghtly tIghtlySkewer tightlySkewer tightlySkewer Skewer or fasten opening openmg to hold holdm holdin holdm m in the dressing Tie leg ends down downto downto downto to the tallTo tailTo tail tall tailTo To roast the bird first grease the theskin theskin theskin skin with melted or softened fatPlace fatPlace fat fatPlace Place the bird on ona ona " " " > a rack breast breastdown breasty , down m in a shallow shallow shal [ low pan which IS ISopen isopen is\ is isopen \ open If the bIrddoes birddoes bird birdJdoes does not have a agenerous agenerous Jdoes generous layer of ofat offat fat at cover with with// with witha / ' / a fat mOIstenedcloth moistenedcloth moistened moistened'L 'L L ' cloth that is largeenough large large'S 'S S ' 3 ( _ S3 enough to go overthe overthe over overthe the top and sIdes sIdesRoast sidesRoast sidesRoast Roast in preheated oven set at atproper atproper atproper proper temperature temperatureAn An 8 to 10 pound bird bud is set in a a325 325 degree oven tor for 3 to 31,2 312 334 3 % , hoursA hoursA hours hoursA A turkey four pounds heavier re reqwres requires requires qwres quires the same temperature oven ovenbut ovenbut ovenbut but Is allowed four hours longer to tocook tocook tocook cook For birds larger than 14pounds 14 14pounds 14pounds pounds use a 300 degree oven and andadd andadd andadd add 1,2 12 ife % , hour of cook ng time for foreach foreach toreach each tour four pounds A 20 pound bIrd bIrdfor birdfor birdtor for example will take five to six sixhours sixhours sixhours ' hours to roastDo roastDo roast roastDo Do not add water or cover pan panwhIle panwhile panwhile whIle roasting roastmg If drippings burn burnthe burnthe burnthe the oven Is too hot If the cloth clothcoverIng clothcovering clothcovering coverIng the bird dries during durmg cookIng cook cooking cooking ing remoisten from tat fat at bottom bottomof bottomof bottomof of pan Turn bird breast up when whenabout whenabout whenabout about abouts s ' 34 < . done Remove cloth if ifmore ifmore ifmore more browning browmng is desiredTest desiredTest desired desiredTest Test for doneness when meat meatfeels meatfeels meatfeels feels soft This is done by pre.smg presmg premising pre.smgthe premisingthe pressingthe . the thickest part of the drumst ck ek ckwith ekwith ckwith with fingers The leg JO ] o nt also alsoshould alsoshould alsoshould should move readily when turkey is isdone isdone isdone done | | ThanksgIvmgIcnu Thanksgiving ThanksgIvmg MenuCream ! \ Menu \Icnu Icnu MenuCream Cream of Mushroom Soup'Roast Soup'Roast Soup Roast 'Roast ' Turkey 'Prune Prune ' DressIng.Sweet Dressing'Sweet Dressing Sweet .Sweet 'Sweet . ' Potatoes Creamed Onions Omons Omons.Brussels Onions'Brussels Brussels .Brussels 'Brussels . ' Sprouts.Cranberry Sprouts'Cranberry Sprouts Cranberry .Cranberry 'Cranberry . ' SherbetOlIves SherbetOlives Sherbet SherbetOlives Olives Celery CeleryMIxed CeleryMixed CeleryMixed MIxed Pickles Hot RoUs.ChIffon Rolls'Chiffon Rolls RoUs Chiffon .ChIffon 'Chiffon . ' Pumpkin PIe PIeMints PieMints PieMints Mints Beverage Beverage'RecIpes Beverage'Recipes Recipes 'RecIpes ' given'Savory given Savory 'Savory ' Brussels SproutsCook SproutsCook Sprouts SproutsCook Cook three p pounds unds of carefully carefullywashed carefullywashed caretullwashed ' washed brusselssprouts brussels sprouts until done doneIn donein donin In salted water Drain and place placein placein placin in saucepan over low flame WIth WIthtwo withtwo wittwo two tablespoons of melted butter buttertossing buttertossing buttertossing tossing until unt all are coated Pour igVt 10 io ioi4 i/4 i 4 / cup strong chicken stock season seasonWIth seasonwith seasonwith WIth salt and pepper Place in m serv serving servlug serving ing lug dish d1sh and co/er co er coer co ler / , with 12 i4 I cup of ofcoarsely ofcoarsely ocoarsely coarsely rolled bread crumbs whIch whIchhave whichhave whicihave have been browned in butter'Sweet butter Sweet 'Sweet ' PotatoesServes PotatoesServes Potatoes PotatoesServes ( Serves 6) 6 6)6 66 ) 6 medium sweet potatoes 34 ? . . cup brown sugar sugar2 2 tablespoons butter or or substitute'S substituteS substltut6J substituteig substltut6 substitute . J ' ig ' teaspoon nutmeg nutmegYo nutmegVi Yo % teaspoon cmnamon cinnamon cinnamon.t cinnamont cmnamonJ J ' 14 . . cup water waterH % cup sliced brazil nutsBoil vats BUts nuts vatsBoil Bo Boil sweet potatoes until almost almosttender almosttender almosttender tender peel and cut m In half h"lt hlt hdlf " Place PlaceIn Placein Placiin In shallow baking dish Combine Combinebrown Combinebrown Combmibrown brown sugar butter spices and andwater andwater amwater water Bring Bnng to a boll boil Pour over overpotatoes overpotatoes oveipotatoes potatoes sprinkle sprmkle with brazil brazll nuts nutsBake nutsBake nutsBake Bake in a moderate oven (375 375 ( de degrees degrees degrees grees ) lor for 30 minutes mmutes or cook in a aheavy aheavy aheavy heavy skillet on top of o1 the stove stovebastmg stovebasting stovebasting bastmg basting frequently Cranberry .Cranberry . Sherbet 2 cups sugar 2 cups water 1 quart cranberriesJuice cranberriesJuice cranberries cranberriesJuice Juice of 134 1 % lemonsJuIce lemonsJuice lemons lemonsJuice Juice of 34 % orangeMake orange orangeMake Make a syrup of the sugar and andwater andwater andwater water cooking cookmg five minutes mmutes after It Itstarts itstarts itstarts starts to boil boll Add the cranberries cranberriesand cranberriesand cranberriesand and cook until clear then run all allthIS allthis allthis thIS through a fine sieve Cool and andadd andadd andadd add the fruit juices jwces Freeze in retngerator re refrlgerator refrigerator frlgerator frigerator trays This may be made madethe madethe madethe the day before using'Chiffon using Chiffon .Chlffon Chlffon 'Chiffon . ' Pumpkin PieIIakes PieMakes Pie PieMakes ( Makes I\Iakes I Iakes \ 9 inch pie pie)1 pie1 ) 1 tablespoon unflavored celatin gelatin gelatinVt 3 : cup cold water waterl/ waterl waterlteaspoons 11 134 4 < ' / < teaspoons cinnamon cinnamonVt % teaspoon ginger 34 % teaspoon nutmeg nutmec 1 teaspoon salt3S salt 3S % cup brown sugar % * cup milk 2 cups cooked pumpkin3S pumpkin 3S % cup whipping whlppmg cream creamVt % teaspoon vanilla vanilla.I vanillaI . . 1 - 9-inch 9 inch 9-lnch lnch - - crustSoften crust crustSoften Soften the gelatin gelatm in water Ado AdospIces Adospices Adospices spIces salt sugar and milk tipumpkin to topumpkIn topumpkin pumpkIn Place Placein Placein Placein in double boiler boilerand boilerand boilerand and heat to bOIl bOIling boilr boilbig boiling r ing big point Re Remove Remove Remove move from heatadd heat heatadd . add gelatin and andstir andstir and/ and andi ( / , i jstir stir until dlssolved dissolved dis dls l lsolved | /solved solved / solved When coldfold coldfold cold < J _ told fold in wtupped wh.pped whpped wh.ppedcream wh.ppedcream . . < cream and vanilla Pour Into crust crustand crustand crusand and chill Sprinkle with crumb crumbs crumbsfrom crumbsfrom ; from two graham crackersCrust crackersCrust crackers crackersCrust Crust To 12 finely rolled graham grahamcrackers grahamcrackers grahancrackers crackers add 2 tablespoons of SUj3r sugar SUj3rand sugarand suparand : ! and and3a 3a 4 cup melted butter or substl substi substltute substilute substitute tute lute Press in an even layer a against againstsides aams aamssides ? aInst aInstsides < sides and bottom of a nine Dine Incb Incbpie incbpie inchpie pie plate plateReleased Released by WNU WNV feature Feoturu * . |