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Show 18, 1981 15A Emery County Progress Wednesday, November I'Pf" Lf " Let's celebrate With your eye on the clock and your hand on the pocketbook, a big Thanksgiving celebration may ssem more than you can handle this year. Never fear, however, because up and down the supermarket aisles many quick and easy foods are featured that make the job a snap. Choose stuffing mixes, canned cranberries and yams, frozen rolls and vegetables. They make it easy to balance out tradition with time and money. Our recipe for Impossible Pumpkin Pie definitely uses the quick and easy approach. You wont really believe it until you give it a quick try. A golden brown roast turkey will refrigerator for three to four days, still be the focal point of your feast and our quick and easy directions will have the big bird ready to roast with just six minutes of your time. You may choose turkey simply for the sake of tradition, but find that you get convenience, nutrition, cost advantage and handy leftovers in the process. In planning your Thanksgiving feast, remember that whole turkeys range in size from six to more than 30 pounds, are available fresh or frozen and may be prebasted. If you allow one pound of turkey per person you will have plenty for the dinner and some for your favorite leftover recipes. If the turkey is frozen, leave in original bag and thaw in hours for each 5 pounds of turkey) or cover with cold water, changing water frequently (Vfe hour per pound of turkey). (24 3 cup sugar cup buttermilk baking mix 2 tablespoons butter or margarine can (13 ounces) evaporated milk Refrigerate or cook turkey as soon as thawed. For your turkey, simply follow these easy steps. Remove plastic wrap from thawed turkey, remove giblets and neck from body cavities, rinse turkey inside and out, pat dry with paper towel, return legs to hock lock or band of skin, tuck tips of wings akimbo back of turkey and skewer neck skin to back. Place turkey breast side up on d rack in pan. Place a tent of aluminum foil loosely over turkey to prevent over browning. six-minu- te 2 eggs can (16 ounces) pumpkin teaspoons pumpkin pie spice 2 teaspoons vanilla 1 2 2Vj 1 foil-line- Heat oven to 350F. Lightly grease pie pan (10 x 1 V or 9 x 1V4 inches). Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Pour into pie pan. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Refrigerate any remaining pie. bird ready for Thanksgiving, much of it has nothing to do with baking a tastier bird. According to Charlotte Bren-nan- d, assistant professor of nutrition and food science at Utah State University, you can roast a juicy, tender turkey anytime of year with only about five minutes preparation time. Brennand and graduate student Kim Teot have just completed a h study on the best methods of roasting frozen turkeys. Our taste panels found very little difference between a thawed, roasted turkey and the turkeys put in the oven directly out of the freezer, Brennand says. Teot says they simply unwrapped the turkeys, put them breast-u- p in a pan, covered the top with a foil tent and put them into the oven to bake. The only additional time was to check the temperature of the bird and to remove the foil tent during the last half hour to aid browning. The study, which analyzed 142 birds of various weights, also produced some interesting information about roasting temperatures and at what temperature a turkey is fully cooked. Although nearly all meat as but that temperatures as 160 170 degrees degrees, seemed to be the most acceptable to the taste testers. Save turkey leftovers and add vegetables and broth for scrumptious turkey soup. Carpets dirty? Clean them The Right l!fay with HR! The HR,steammachine steams dual detergents into carpets then Lemon rind to chicken vacuums up adds zip entree. Once mastered, cooking skills remain with you for a lifetime This simple idea for ad- ding lemon rind to frozen prepared chicken in white wine sauce can be used again and again. To grate the lemon, place the fine side of a grater over a piece of waxed paper. Using short, rapid, downward strokes remove only the outer colored portion, peel, of the fruit, not the bitter white pith under the skin. or EASY LEMON CHICKEN 2 pkgs. (8 14 oz. dirt. Twenty years experience and quality products make HR the right way, and the easy way, deep-dow- n to get professional looking results at home for lots less money. The Right IJay The l!H YJay. At SAFEVJAY. each) Swanson Frozen Prepared Chicken in White Wine Sauce Main Courses 14 tsp. grated lemon rind Raise film cover from main courses; sprinkle each with 18 teaspoon lemon Microwave rind. on HIGH 5 to 6 minutes, stirring once. Microwave on HIGH 6 to 7 minutes or until hot. Let stand, covered 2 minutes. Stir before serving. HOLIDAY SPECIAL RATE r. Rent HR Now at lbs. lbs. lbs. 3' 4' 5' Stuffed hrs. 4' 2 6 hrs. S' hrs. 6' 2 7' 2 hrs. r 4 5 cooked. Let turkey stand at room temperature for 15 to 20 minutes for easier carving. Factors t f - F Turkey is done when meat thermometer registers 180 degrees to 185 degrees F., thick part of drumstick feels soft when pressed with thumb and forefinger or drumstick moves easily. Stuffing in a turkey needs to reach 165 degrees F. to be sufficiently 1 . w $ i 11 3 i. M' r . k5 affecting roasting .. Kr.Vv k r times are variation in ovens, shape of turkeys and degree of thawing. These variations make it important to begin checking for doneness about one hour before the end of the recommended roasting time. Turkey Vegetable sandwiches, chunks Soup is always a big for a casserole, and bonus from your the little pieces to use turkey. Purchasing a in turkey soup. After the meat is turkey that allows 1 of meat per stripped off, simmer pound will provide the bones to extract all person of hearty the delicious flavor for plenty servings, plus enough rich turkey stock for meat left over for one soup or for use in other or two special turkey dishes. No turkey dishes. But even after bones should be that there is always surrendered without the promise of a rich this last ritual, for it can mean extra meals. turkey soup. After your turkey thrifty Every is supper, strip all the homemaker turkey meat from the cognizant of the carcass and package splendid buy turkey is according to your for her family, no leeds slices for matter what time of four-mont- MASTER THE ART OF GRATING RIND 16 20 hrs. j 5 hrs. hrs. 2 6' 2 hrs. ? 325F oven Unstuffed 3 4 " 0' 46 ' 9. JjZy'K. Turkey soup is everyones's favorite thermometers and cookbooks say turkey should be cooked to 180 degrees before it is considered done, lab tests dont back this up, Brennand says. We found that at 170 the turkey was thoroughly cooked and more tender an juicy than at 180. She says the turkeys are actually safe to eat at cooking thermometer low 12 16 in v-- r Celebrate the holidays with turkey surrounded with your favorite holiday foods. turkey is treat anytime Although we all enjoy the week-lon- g ritual that goes with getting Approximate roasting time Weight food r Place in oven and roast according to chart. Foil tent may be removed last half hour for a final browning. 8 12 lbs. IMPOSSIBLE PUMPKIN PIE big r J I t P-- A quick, easy Thanksgiving dinner the , SAFEWAY and r SAVE! I the year it is. The only meat in the market that has not increased in price during the past 15 years, turkey is highest in protein content, lowest in fat content, and is also a splendid source of the B vitamins riboflavin and niacin. It is excellent to serve often to growing children as well as to senior citizens, and it is a favorite in hospitals for a multitude of diets. But best of all, its a favorite everyone. with r RICH TURKEY BROTH Strip as much turkey meat as possible from the bones, and package and refrigerate it (to be used within a day or two) or freeze for later use. Put bones and skin into a large kettle and barely cover with cold water. Add chicken bouillon cube, teaspoon salt, 12 peppercorns, 4 cloves, stalk celery, carrot and small onion, all cut up Cover and simmer for 2 or 3 hours or until meat falls from bones. Strain broth and use immediately, or refrigerate for use within a day or two, or freeze for later use. 1 1 1 1 1 RICH TURKEY VEGETABLE AND NOODLE SOUP quarts turkey broth cup potatoes, cubed cup carrots, sliced cup celery, sliced Vt cup chopped onion 2 pkg (lOoz ) teaspoon salt cup uncooked noodles cups turkey meat, cut up 1 1 1 frozen baby Lima beans 1 1 2 Add vegetables to turkey broth along with salt and noodles and simmer minutes Add turkey, heat through and serve Makes 6 servings 15 |