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Show C2 ____ TheSalt Lake Tribune FOOD & GARDEN Wednesday, November16, 1994 Thanksgiving for Two: Downsize to Capon THE ASSOCIATED PRESS A caponis larger thana broiler chicken but smaller than a turkey — perfect for Thanksgiving for two. The midsize capon rangesfrom 6 to 9 pounds. A 4-ounce portion contains about 230 calories. Serve capon with a fruity rice stuffing and glazed carrots. pounds, thawed vegetarians to cower in the shad- ows any more, nibbling at salad or filling up on bread and mashed spuds. “My guests know to expect vegetarian meals,” says Apgar, who presides over the editorial con- % teaspoon marjoram 4 cups seasoned cooked rice % eee or é holidays, she says. No need for 1 teaspoon leaf thyme 1% teaspoonssalt be cupseedless grape halves % 2 medium-size oranges, 1% cupsthinlysliced celery peeled: iriminted ecee of tent of Vegetarian Times, with its white membraneandcut into sections ¥% cup chopped onion 3 tablespoons water 1 tablespoon sugar booming monthlycirculation rate of 341,000. “Butno one goesaway 3 tablespoons shredded orange rind Wash, drain andpat capon dry with papertowels. Sprinkle body To preparestuffing: Heat margarineoroilin skillet. Add celery, onion and water; cook over moderate heat until vegetables are almost tender, about 5 minutes. Stir in sugar, thyme, marjoram and rice, grape halves, orange sections and orangerind. Mix Stuff neck and bodycavities loosely with filling. Skewer neck skin to back. Return legs and tail to tucked position or tie legs loosely with string. Place capon, breast up, on rack in shallow roasting pan. Brush skin with oil. Cover capon loosely with aluminumfoil, crimpingit to edges of pan. Place in a 325-degree oven, 3 to 3% hours. Removefoil 45 minutes before endofroasting time. Brush caponwith oil. Continueroasting until leg joint moves easily. Makes 6 to 8 servings. diced Drain, saving about %4 cup liquid. sociated Press If your holiday guestlist is short and you abhor leftovers, try roasting a capon insteadofa turkey. Holiday Hotlines Cometo the Rescue in the Kitchen What's a good way to sweeten a pumpkin pie Meatand poultry @ USDA's Meat and Poultry Hotline, 1-800- 535-4555. Home economists answer foodsafety questions about meat, poultry. Hours: 8 a.m. to 2 p.m., Mondays through Fridays. @Butterball Turkey Hotline, 1-800-323- 4848. Call about cooking turkey, using turkey leftovers, etc. Dates and times: now through Nov. 23, Mondays throughFridays, 8 a.m. to 8 p.m.; Noy. 19-20, 8 a.m. to 6 p.m.; Thanksgiving Day, 6 a.m.to 6 p.m.; Nov. 25 to Dec. 23, excluding weekends, 8 a.m. to 6 p.m. @ Reynolds Turkey Tips Line, 1-800-7454000. Call for directions for one of three different turkey-roasting methods and defrosting tips, or to order ‘‘Turkey Made Easy,” a free brochure. Dates and hours: daily through Baking Fleischmann Yeast Baker’s Hotline, 1800-777-4959. Questions answeredrelated to yeast recipesor spice recipes. Hours: 8 a.m. to 6 p.m. Mondays through Fridays, all year. @Karo and Argo Test Kitchens Holiday Baking Helpline: 1-800-818-1108. Homeeconomists answer baking questions and send free recipes from Nov. 21 through Dec. 23, exclud- products, such as Gold Medal Flour, Betty Crocker cake mixes and Bisquick. Hours: 6:30. a.m. to 4:30 p.m., Mondays through Fridays year-round, excluding holidays. @ Nabisco Brand ConsumerInformation, 1- 800-NABISCO.Call for tips about baking with Nabisco products such as Nabisco Graham Crackers, Blue Bonnet Margarine and Egg Beaters. Hours: 7 a.m. to 5:30 p.m., Mondays through Fridays, all year. Some recipes are mailed to callers. ing Sundays and holidays. Hours: 8 a.m. to 6 p.m. MondaysthroughFridays, and 8 a.m. to 2 p.m. Saturdays. @Land O'Lakes Holiday Bakeline: 1-800782-9606. Home economists offer help with cookies, candies, etc. Dates and times: now through Dec.24, 7 a.m. to 5 p.m. Early callers will receive ‘Five Golden Recipes” free. @ Nestle Toll House Baking Information Line, 1-800-637-8537. Call for answers to baking questions. Regular dates andtimes: 9 a.m. to 5 p.m. Mondaysthrough Fridays. Additional holiday-season dates and hours: through Dec.23, 8 a.m. to 5 p.m.; Noy.21-23, 7 a.m.to 5 p.m.; Dec, 19-23, 7 a.m. to 5 p.m. The line also will be openthe following weekends from 8 a.m. to 5 p.m.: Nov. 19-20; Dec. 3-4; Dec. 1011; and Dee. 17-18. General Mills Consumer Response Line, 1-800-328-6787. Help on using General Mills Nutrition @ AmericanDietetic Association’s Nutrition Hotline, 1-800-366-1655. Registered dietitians will answer nutrition questions from 8 a.m. to 3 p.m., Mondays through Fridays. Or call any time to hear recorded messages about nutri- tion issues. TDD service for the hearing impairedis available from 8 a.m. to 3 p.m., Mondays through Fridays. @ American Diabetes Association, Washington Affiliate, 282-4616 or 1-800-628-8808. Call for help in cooking for a diabetic or to receive free mailed recipes. Hours: 10 a.m. to 6 p.m., Mondays through Fridays, excluding holidays. ™@ Forvegetarian recipes, you may contact the Farm Animal Reform Movement (FARM) (410-366-8343) or United Poultry Concerns Inc. (301-948-2406). bh ah de A A de de de 2 2 2 2 2 Preheat oven to 350 degrees. Cut squash in half, lengthwise Scoop outseeds andstringy fibers, discard. Place squash halves face down on baking sheetwith thin layer of water and bake 35 to 40 minutes, until easily pierced with a fork. Remove squash, turn over andlet cool for a few minutes. Meanwhile, place lima beansin boiling water; cook 10 minutes. Drain in a colander andcoolslightly. Heatoil in a saucepan. Add onion, peppersand garlic. Sauté 5 to 7 minutes. Add lima beans, corn, thyme, black pepper,salt, nutmegand cook over low heat 5 minutes,stirring occasionally. Whensquashis cool, scoop out flesh and coarsely chop and blend into vegetable and spice mixture. Spoon mixture back into squash halvesand sprinkle with bread crumbs. Grill squash under hotbroiler until lightly browned. Makes cS servings. Nutrition information per serving: 191 calories, 13 grams protein, approx. 4 grams fat, 7 grams carbohydrate, 18 grams fiber. Option for non-‘Vegans: Add % cup grated Parmesancheese to milligrams of cholesterol. Adoption: Save Turkey from Chopping Block By Marcia Harris KNIGHT-RIDDER NEWS SERVICE Wantto save a turkey and eliminate those pesky Thanksgiving leftover problems? By “save a turkey,” I am not referring to a new recipefor left- overturkey fricassee. Instead, you can become the proud owner of a live turkey through Farm Sanctuary, a national non-profit farm animalrescue andshelter organization that has declared NovemberNational Adopt-A-Turkey Month. Yes. Really. Please get this straight. The turkey you adopt is not meantto be plucked, stuffed androasted. It’s meantto be a “companion animal” (pet, to you). And you'll have no turkey leftovers. OK. Yousay you have no room for a turkey in your homeoryard. Besides, your cat would freak out. Noproblem.Instead of adopting, consider sponsoring a turkey. That way, Farm Sanctuary will feed and shelter your personal turkey for you. And,it will send you a photo of your bird along with its name. Yes, the birds up for adoption have names — such as Sweet Potato, Puddles, Flipper, Kitty and Precious Moment. I read about Adopt-A-Turkey on the newswire andcalled Farm Sanctuary in Watkins, Glen, N.Y., to get the, um, poop. (607-5832225). Farm Sanctuary’s members believe vegetarianism is both more humanefor animals andhealthier for people. MLMa444 CLINICOR® ‘aNKITCHEN KATERING” © A $1500GIFT CERTIFICATE VALID DOLLY'S 9 g” octoneRNOV 19TH Y% teaspoonsalt % cup bread crumbs mixture. Cheese is an animal product and it adds fat and 4 Noy. 30, 24 hoursa day. “COME UP & SNUGGLE UP” $ % teaspoon nutmeg and minced (optional) oil for a diabetic? If you find yourself stumped by a holiday cooking question, one of the many cooking hotlines now in operation maybe ableto help. Here’s a samplingof hotlines. Ye teaspoon black pepper 1 jalapeno pepper, seeded Ye cup orange marmalade SEATTLE TIMES You're halfway through mixing up a batch of holiday cookies when you discover you're missing one of the spices. Will a different spice work? Your turkey weighs 25 pounds. How long will you needto roastit? % teaspoon dried thyme onion, dice Peelcarrots. Cut into chunks 2 to 21 incheslong or leave whole. Place in a large heavyskillet or Dutch oven. Cover with boiling water;addsalt. Cover and cook just until tender, about 15 minutes. Combine reserved liquid and remaining ingredients; bring to simmering stage. Pour over carrots. Place over low heat. Cook uncovered about 10 minutes, basting with sauceuntil glazed. oregano, or to taste 1 medium red or yellow 2 red or green bell peppers, Orange Glazed Carrots 12 to 18 medium-size carrots 3 tablespoons margarine or 1 teaspoon salt hungry.” ' Any squabblingoverthe virtues of a meatless dietis left to dinners with her extended family, she says. At home, hertwo children, ages 11 and6, are vegetarians yy choice. So is her husband — borderline diabetic, so this is the answerfor him,” she says. What about “tofurkey” and other vegetarian dishes made to lookortaste like traditional holiday meats? Says Apgar: “I don’t think my family would like to see anything shapedlike a turkey at the centerof the table any more.” This recipe for Stuffed Butternut Squashis from the November issue of Vegetarian Times (monthly, $23.95 per year, call Cowles Publications, 1-800-4359610) Stuffed Butternut Squash 2 medium butternut squash 2 cloves garlic, minced 2 cups frozen baby lima 2 cupsfresh or frozen corn beans, thawed kernels 1 tablespoon canola oil 1% to 3 teaspoons dried cavities of capon using 112 teaspoonssalt. Boiling water Don’t Haveto Eat Side Dishes @ Continued from C-1 Caponwith Fruity Rice Stuffing 1 frozen capon, 6 to 9 Vegetarians . non FOR TWO AT BRAC |AN'S BAGELS” OF ENJOY OUR WARMTH & GOODNESS ns vous ave Ee © POPCORN FOR YOUR IN ROOM MICROWAVE Fruited Cheesecakes and Assorted Fruits & Creams. 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