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Show i 2B Lakeside Review South, Wednesday, Nov. 16, 1983 Roy Woman Popular Cook' Method Stretches Servings of Turkey Continued From Page IB dry meat because it is often dry roasted at Thanksgiving. They are shocked when they taste it cooked in other ways and find what a tender and juicy meat it really is, she said. She said that dishes she has prepared with seme of the turkey steaks and fillets have even had her husband and beef farmers convinced they were eating veal. More fillets can be cut from the underside of the turkey when the breast side is depleated. After turning the turkey over, she removes the fillets from the drumsticks. She gets four good cuts from each. More meat is taken for the casserole pot and the bone goes into the stock pot. The wing tip is removed at the first joint and put in the stock pot. After feeling with her fingers to find the joint that attaches the wing to the body, she makes another cut there to remove the entire wing. If she is saving wings for a drumstick dinner, Mrs. Godfrey cuts a circle around the small wing end and pushes the meat down to expose the bone on the top, forming a drumstick. These she freezes until she has accumulated enough for an entire dinner. If she is not saving the wings, she removes the meat. She said people are surprised to find that a wing will often have more than a cup of meat on it. , After removing the skin on the back to the stock pot, more fillets are removed from the back area. She continues removing the fillets until she can no longer get the large pieces. The rest of the meat goes to the stir fry and casserole pan. Meat from that pan can be used in any recipe calling for meat. She said that she allows up to an .extra half hour cooking time for the raw meat. It can also be ground into turkey burger or made into sausage by grinding four strips of bacon to each pound of turkey and seasoning it with sage, garlic, onion, salt, and poultry seasonings or other sea- , sonings of choice. After the rest of the meat is removed, the turkey carcass is broken into three sections, following the natural connecting cartilage. All of the carcass goes into the stock pot as do the giblets, neck, ect. The fillets are weighed and cut into pieces. Mrs. Godfrey said that doctors and researchers have found that the body will only assimilate four ounces of protein at a time and more than that is wasted, so she always checks her portions to be certain that each member of her e porfamily has one tion at the meal. These she labels and freezes for future use. She also packages i and freezes the smaller bits of meat into meal-siz- e portions for stir frying or casseroles. The meat skin, and bones in the stock pot are covered with two gallons of water and boiled until the meat falls from the bones and the water is reduced by half. If desired, carrots, cel-- . ery, and a clove of garlic can be added before boiling. After the water has reduced by half, add another gallon of water and again cook, until the water has reduced by half again. Discard the bones and skin and refrigerate several hours and skim off grease, she said, Mrs. Godfrey said to simmer agin to reduce the liquid to about, two quarts, then pour into one tray and three loaf pans. Any remaining stock can be used for soup that day. Remember that the stock is extremely rich and condensed,. so a little goes a long way in soup, Mrs. Godfrey said. If desired, mix two envelopes of unflavored gelatin in one half cup hot water and distribute into the three loaf pans before adding the broth. This makes a firm loaf that can be. sliced for sandwiches, according to Mrs. Godfrey. It is full of little pieces of meat and makes an excellent sandwich or a snack food that Mrs. Godfrey said is especially popular with her sons. Chill the loaf pans until they are set, then turn them out onto foil and cut in half, wrap and re- frigerate one of the halves and freeze the rest for later use. Thaw in the refrigerator. The frozen broth ice cubes can be used to flavor soups and four-ounc- e four-ounc- roast as she would a rump roast of beef. A Godfrey family favorite is turkey fillets cooked like steaks. The luncheon loaf is an ideal slice quick meal when a is mixed per person together in a ck white sauce to serve over noodles or rice. Little pieces of turkey can be dipped into a mixture of equal parts of flour and cornstarch and then in beaten egg and deep fried for a delicious turkey nug- 2 . ROY Nola Rundquist likes to cook. A pert woman with 23 grandchildren and 35 great- grandchildren, Mrs. Rundquist enjoys preparing just about anything except cake. I dont know why, but I just dont like making cakes. e. Gravy Not Complicated enjoys making for Thanksgiving-suet pudding. I got it from my husbands mother who was Swedish. She got it from her mother so its over a hundred years old. Although ,Mrs.. Rundquist celebrates Thanksgiving at her daughters house, she remembers many years of serving a traditional turkey dinner to at least ' 40 relatives. Wed borrow long tables from church that would fill up the liv- ing and dining rooms. There were so many of us, the smaller children would have to eat on card tables in the bedroom SAVE Cream together; cup powdered sugar, tsp. vanilla, 4 tsp. butter, and 6 oz. cream cheese. Unroll towel and remove cake. Spread with filling. Roll again and wrap in foil and freeze. Thaw one hour before 1 2 needed. Beat 3 eggs. Gradually add cup sugar, 2A cup pumpkin and tsp. lemon juice. Mix together following ingredients and gradually add to egg mixture: Vj cup flour tsp. baking soda V: tsp. nutmeg 2 tsp. cinnamon . 2 tsp. salt tsp. ginger Pour into well greased 10x15 inch pan. Sprinkle with chopped nuts. Bake at 375 degrees for 15 minutes. Do not overbake. Remove from oven and immediately dump in towel which has 1 -- Suet Pudding 1 4 cups flour 1 cup raisins or currants 2 tsp. soda ; dash of salt teaspoon cream of tartar . 1 1 1 ' cup finely chopped suet 2 cups milk 1 Id. Yo Filling 1 . usually serve several small hen turkeys. The meats juicier, said Mrs. Rundquist. She also'prei pared mashed potatoes, bread stuffing, vegetables, suet pudding, fruit cocktail and a variety feeding large groups, Mrs. Rund- quist said she recommends selecting recipes1 that can be prepared ahead of time. Id even peel potatoes the night before., If you put them in water, they dont turn brown. Pumpkin Roll . Dinner was traditional. vi egg Mix ingredients together. Put in cloth sack similar to old fashioned 10 pound sugar sack. Boil hours. Remove from sack. Serve with thickened cherry juice poured over pudding. 2 5 DAY HOLIDAY! 50 -I 1 1 , 4 Way Credit: MAJOR CREDIT CARDS LAY-A-WA- Y STORE CHARGE 90 DAY NO INTEREST ACCOUNT er . z. 1 1 1 (moz-zerell- a, OGDEN CITY MALL HOURS: WEEKDAYS 10-- 9 SATURDAY 10-- S ' SUNDAY 12-- 5 CALL: S21-61- Schubach LAYTON HILLS MALL HOURS: WEEKDAYS 10 SATURDAY 10-- 0 CLOSKO SUNDAY CALL. JEWELERS yerrtom tor e. 1 1 1 Saute onion and garlic in butter until tender. Remove and set aside. Quick fry turkey just until brown. Spoon a little of the tomato sauce into a 'z quart casserole dish then add in alternate layers the turkey, cheese, sauce, seasonings,. parmesan, ending with sauce and parmesan chees. Bake 0 minutes at 350. (Micro-wav- e 10 minutes). Serves six. 1 35-4- Can be made a day ahead and heated to serve. Freezes well. Great when served with buttered spaghetti. . much as she would with any other meat. After browning the meat quickly in oil, she cooks the Review Correspondent ' been sprinkled with powdered sugar. Roll up in towel and cool for 10 minutes. 1 ice-cu- To cook the turkey fillets or roast, Mrs. Godfrey proceeds of desserts. There was so much food we never had room for a centerpiece. When asked about tips for can see how old it is because now Roy has 25 wards," said Mrs. Rundquist, a Roy resident for 62 years. An even older recipe is one she 1 . ' SHELLEY KANCITIS Mrs. Rundquist first began cooking as a teenager in River-dalMy mother was a practical nurse. When the flu epidemic hit in 1918, Mother was gone a get. If there is enough demand, lot helping nurse people. I took Mrs. Godfrey will repeat her over some of the cooking, redemonstration. More informamembers Mrs. Rundquist. ' tion can be received frortl the Marriage, children and life as a farmers wife brought new culiOgden BYU Center. Following are some of Mrs. nary, challenges. My husband ' Godfreys favorite recipes using was always inviting people over for dinner. I never knew if there turkey. would be one extra or six, said Mrs. Rundquist. Turkey Soup ne 2 quarts turkey broth (V2 loaf She still collects recipes, but-oof her favorite cookbooks pan mix and enough water to make two quarts). dates back many decades. It was put together by Roys first onion chopped 4 sliced carrots LDS Ward Relief Society. You cup barley 2 large potatoes, unpeeled, cut into chunks 3 stalks of celery, cut up seasonings to taste Bring to a boil and simmer until vegetables are done. Best Continued From Page IB served with dumplings. for about five minutes and after seaspning to taste, you have a gravy that is smooth and nearly Turkey Stir Fry perfect. 2 pups turkey bits and pieces Pan Gravy 2 cups bok choy or celery 4 T. fat drippings pieces f. 4 T. flour or2 jablespoons '2cup sliced carrots cornstarch cup (or can) mushrooms 2 cups water or chicken or turI cup broccoli pieces key broth cup cauliflower pieces Seasoning salt to taste. 2 cups Chinese cabbage To make aujus or pot gravy cup radish slices you would have used the followIV2 tbs. each flour and corn ing recipes: starch mixed . Au Jus Gravy 3 tbs. oil Add about a cup of water, garlic, onion salt, lemon pep- wine, or broth to the fat dripper to taste. pings of your meat. Scrape the Dip small pieces of meat in bottom of the pan to loosen the flour mix. Brown lightly in oil. meat and dried juices. Bring the Season. Remove from pan and liquid to a boil. Simmer for five minutes and strain before servset aside. Put carrots and cauliflower in pan. You may need to ing. Pot Gravy (with flour) add more oil. Stir fry for about l'2 cups meat drippings, pan three minutes. Add liquid from canned mushrooms or 'h cup of juices and water or broth 't cup flour water. Let simmer two minutes V2 cup water more. Add broccoil and stir five or six times. Add rest of ingrediSeasoning salt to taste Remove meat from pan, and ents. Stir fry three minutes or until cooked to your familys bring liquid to a boil stirring and taste but never until soft. Serve scraping the bottom of the pan. with rice of noodles. Serves six. Mix flour with water until smooth. Slowly pour the flour-watmixture into the hot liquid Turkey Fillet Parmesan . stirring constantly. Season, and cook for five minutes while stir6 turkey fillets sauce and ring. large can tomato Pot Gravy (with cornstarch) '2 cup water 2 T. fat drippings or 2 cups water, or broth quart canned tomatoes, 2 T. cornstarch cooked down 'A cup cold water cup shredded cheese or Seasoning salt to taste swiss) muenster, Follow directions for flour reci-pcheese parmesan tbs. butter oregano clove garlic sliced onion basil , , Swedish Recipe Delights 'itjb -- Turkey Fillet Dip turkey fillet in water or flourcomstarch egg and then in mixture. Fry in 2 Tbs. hot oil. Season with salt and lemon pepper. Great with a gravy for chicken fried steak. Easy Turkey Divan 2 coli 6 6 1 z. each frozen brocpkg. spears slices cooked turkey slices American cheese 13 oz. can evaporated milk 1 10-o- can cream of mushroom soup 3'2 oz. can fried onion rings. Preheat oven to 350. Cook broccoli according to package di1 rections until almost tender. Drain and place in a baking dish. Cover with turkey slices. Top with cheese. Combine soup and milk and mix well. Pour evenly over cheese. Bake 25 minutes at 350. Cover with onion rings and bake five minutes longer. Serves 4-- 6. Marks OGDEN PERFORMANCES Artistic M Director-Bruc- Friday, January 6, Saturday, January Austad Auditorium-Va- l To Order: See Below e & , 1984-2.0- 0 7:00 Browning Ctr. W.S.C. NAME. .STATE. .PHONE. ZIP Please circle date, location & price Please Send Me: Tickets Number AMOUNT ENCLOSED $. Check for total amount of tickets and self-address- ed stamped envelope MUST ACCOMPANY ORDER Send To: OGDEN SYMPHONY BALLET ASSOC. 2580 Jefferson Avenue Ogden, Utah 84401 Tapes of the Utah Symphonys Nutcracker are on Sale at the Office. Tickets also on sale thru Weinstocks Ogden (only), DatatexZCMI Recordings & L v2 m it ADDRESS. CITY m 7:00 P.M. & 1984-2:0- 0 i |
