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Show A bouETifliuI ThanEisciivinGs beepens bbi he kitchen Your Thanksgiving baked goods may not begin with grinding your own flour, but Angie Martin, who writes our weekly recipe feature, wouldn't have it any other way. She offers other Thanksgiving hints all of us could use for the big day in the kitchen. "Turkey is my favorite," Angie said. "And I fix it the old-fashioned way. Dip a cheesecloth in hot water and melted shortening, spread it over the turkey and take it off and moisten it three or four times during cooking. I usually baste the turkey with butter a few times, too. And I've never had a dry turkey." Angie wasn't sure how big her crowd would be this Thursday, but she'll fix a 20 to 25 lb. bird anyway. "They'll be here all weekend, and my favorite is the day after anyway," she said. The rest of Angle's traditional Thanksgiving menu includes mashed and candied potatoes, creamed onions, wild rice stuffing, pumpkin pie, minced pie and beans. "I love beans," she said, "pintos, whites, limas, and they're something you can put on the back of the stove and forget." "I do as much as I can the day before," Angie said. "Then I start at about 6 or 7 a.m. that day, depending on when everyone wants to eat. I have my dressing down to a pat!" Angie moved to Vernal in May from northern Idaho, where she found her wood cook stove. She used all wood heat and did her cooking with wood in Idaho, so she really knows how to use the stove other than for decoration. A busy as she is cooking, she finds time to weave, garden, and do tole painting. And if that isn't enough to keep her busy, she has a full-time job with the child welfare division of Social Services. Angie invites her readers to con-- con-- tribute their favorite recipes to her column by dropping them off at the Vernal Express. She is currently looking for fruit cake recipes to print for Christmas. |
