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Show WEEKLY REFLEX DAVIS NEWS JOURNAL, NORTH DAVIS LEADER, SUNSET NEWS THURSDAY, NOVEMBER 19, 198 Holiday Recipes F ditors Note: Special thanks 1 goes to those individuals who were willing to share these delicious recipes with you our readers. CRANBERRY RELISH & SALAD By SHERRY MADSEN 2 2 1 mixture over the crumbs. Relish 1 WHIP milk until stiff and then add Gc. sugar and small can crushed pineapple. Add the partially set Jelio. Whip together. Line a long dish or dripper pan with vanilla or graham cracker crumbs. Pour Jello package cranberries oranges apples cored GRIND the three fruits together and add 2 cups sugar It can be used with other foods as a relish dish or combined with other ingredients for a salad Sprinkle a few crumbs on top. Top with whipped cream and a cherry before serving if desired. PEANUTBUTTF.R CHEWS By VIOLA CHILDS Whip pint of whipping cream with small amount of sugar no more than cup and vanilla flavoring c. Bring to a good boil sugar and lc. white corn svrup Add: I c. peanut butter pinch of salt tsp. vanilla Beat well. Add; 6 c. uncrushed corn flakes Add; 2 c. cranberry relish Drop by spoonfulls on wax paper. SALAD 1 can crushed pineapple package miniature marshmallows Nuts are optional 1 By JELLO DESSERT JUNEM. WRIGHT Chill I c. canned milk or small can of milk Dissolve package lemon Jello in Vi c. hot water 1 V; 4' BEAN CANS! ROl E By MIXED YEGETABLES By MARGARET Shook from Clearfield Community Church cookbook c. coursely shredded bage I c. chopped celery I c. shredded carrots c. minced onions T. salt '; tsp. sugar 2 T. cooking oil C. boiling water 2 cab- Shamra JONIS I sun Frensh-stvlgreen beans can cream of mushroom soup I small package silvered almonds e I IN butteied casserole, A alternate lax ci s ol ingredients. Top with butter ed cracker crumbs and giated cheese. Bake in a slow oven. 300 deg 25 minutes. LEMON (PIE) TOR IE By FMM A ( R1DDI E Mix I c. flout and stick butter. Pi ess in pan and cook 15 minutes at 350 deg Cool 15 to 20 nun I MIX together, smooth and creamy: I 8 cheese I oz. package cream c. powdered sugar small container Cool W hip SPREAD on crust Mix I laige package instant lemon pudding nux ll should make 3 cups. SPREAD on cream cheese filling. Top with Cool Whip and refrigerate until time to serve. Turkey Anytime , Although we all enjoy the ritual that goes with getting the big bird ready for Thanksgiving, much of it has nothing to do with baking a tastier bird. The only additional time was to check the temperature of the bird and to remove the foil tent r to aid duimg the last browning. ACCORDING TO Charlotte Brennand, assistant professor of nutrition and food science at Utah State University, you can roast ajuicy , tender turkey anytime of year with only about five minutes preparation time. Brennand and graduate student KimTeot have just completed a study on the best methods of roasting frozen turkeys. sed week-lon- Mary J. Bone, of Farmington, plans a Thanksgiving d nner for her dressing - deemed the family. Included in the menu is a crock-po- t d favorite by her family, along with a boiled raisin cake, a -- THANKSGIVING DINNER Bv KATHRYN JENNINGS hen served al the table. meat-stuffe- tsp oregano, optional tsp. vinegar Vi tsp. pepper garlic bud, mashed Vi cup apple, diced ': cup dry bread crumbs oz. can tomato sauce 3 eggs, beaten 1 Mary J. Bone will have Thanksgiving dinner for her family. She likes to decorate her table with Indian corn which her husband Dale raised in his garden last summer. She uses interesting figurines with the colorful corn at this harvest season. OF COIRSF. the golden brown turkey is the most important part of the meal, and Dale does the carving at the table. Frills for the drumsticks which make them moie easy to handle, for the carver as well as for the one who requests a drumstick for eating, are very easy to make. To make the frills, lake a sheet of ty pewnter paper and fold lengthwise, clip the double edge, to inch wide, for about 2I? inches, then cut the long strip in half, loosen the strips which have been cut and tape the drumstick. V ' MRS. BONE likes to season the bird on the inside and place on a rack in the roaster, breast side up and bake uncovered The bud is a beautiful golden brow n after the houi s ol roasting. check your instructions for the time and temperature for roasting, according to weight. She cooks the dressing in a crockpot. which her family prefers, then there is plenty of mashed potatoes and giblet gravy with vegetable, crisp celery . relishes and salad, rolls and a beverage and of course some type of cranberries. FOR DESSERT, her family boiled raisin cake (given below) with perhaps a bit of sherbet, there is also a dish of hard tak candy, easy to make and can be made into suckers for the children. An unusual meat and vegetable combination is interesting and tasty to prepare at this time of year when all sized pumpkins are plentiful. This is a meat stuffed pumpkin which you might prepare and enioy any day, but probably not for Thanksgiving. THIS STIFFED pumpkin recipe comes from an aunt in Kansas City. Kansas." Mary remarked. "This different entree is baked and when ready to serve sliced into wedges. The yellow pumpkin sur- rounds the meat, making an interesting vegetable and meat entree," she said. The pumpkin tastes like squash and the whole pumpkin is attractive CROCKPOT DRESSING 1 cup butter or margarine cups chopped onion, or 1 2 less 2 cups chopped celery 'U cup parsley sprigs oz. cans mushrooms 12 or 13 cups partly dry bread cubes tsp. poultry seasoning I': tsp salt I1: tsp dry sage tsp. dried thyme V: tsp. pepper ': tsp. marjaram, optional 3': to 41: cups turkey broth diced cooked giblets 2 eggs, well beaten MELT BITTER in skillet and saute onion, celery, parsley together for a few minutes. Place bread cubes in large mixing bowl and pour butter and onion mixture over all, mixing carefully. Pour enough broth to moisten, add beaten eggs and toss together. Pack lightly in the crockpot, cover and set at high for 45 minutes, then reduce heat to low and cook from hours. Serves 12 to 14. 8 I 4-- 8 BOILED RAISIN CAKE CUT CIRCULAR top from pumpkin and scoop out seeds and membrane. Place in large pan, cover with salted hot water, cover and bring to boil. Simmer about 30 minutes until almost tinder. Pumpkin shell must be firm enough to hold its shape. Drain well and salt the inside. In a skillet brown beef and ham, if used, onion, green pepper and cook until done. Remove from heat and add remaining ingredients except eggs, simmer for about 15 minutes. Cool slightly. ADD BEATEN eggs, mix well and fill pumpkin, packing firmly. Cover with the pumpkin lid, place in a shallow baking dish and bake at 350 de- grees for one hour. Let set to cool about ten minutes and let the meat firm up before slicing into wedges for serving. Makes about cups seedless raisins 2 cups sugar 2 cups boiling water ': cup shortening 2 tsp. cinnamon tsp. allspice tsp. nutmeg 3 tsp. soda 4 cups flour cup nuts cup candied cherries, fruit or dates, as desired SIMMER RAISINS, sugar, water, shortening and spices for ten minutes, cool. Pour into mixing bowl. Add soda dissolved in a teaspoon or so of water, to raisin mixture and add flour, stir well to mix. Add the nuts and other desired fruit, mixing well. Spoon into two medium sized greased loaf pans. Bake at 350 degrees for one hour, or until done. Cool and serve. The cake may be frosted, dusted with powdered sugar or It keeps well refrileft gerated. 8 slices. 2 I I HARD TAK CANDY cup water cup light Karo 3 cups sugar I tsp. flavor, oil type food coloring powdered sugar 1 I I I MEAT STIFfED PUMPKIN in dipumpkin. ameter salted water 2 Tbsp. oil 2 lbs. lean ground beef part ground ham, if desired 2 cups or less onion, chopped fine green pepper, chop fine 2 tsp. salt 1 HEAT WATER in medium size saucepan with syrup, add sugar and heat to boiling stirring to dissolve sugar. Then stir occasionally and boil at low heat to 305 degrees, stirring to keep from sticking or scorching. Quickly add desired color and flavor. Use oil of peppermit. oil of anise, oil of cinnamon or other desired flavor. Quickly pour into very large flat pan or in two pans, about 14x20 inches, or on marble slab, which has been sifted with powdered sugar. Pull out the candy as thin as possible while in the pans. Sift a little powdered sugar over the top and before it hardens too much, score with a knife. If already hardened, cool, and break into small pieces. This candy may also be used for suckers for the children MARY J. BONE has been a resident of Farmington for more than 40 years. Her husband. Dale E. Bone, is a native of Kaysville and a deputy sheriff for Davis County. They have two daughters, Kathy B. Silberstein of Layton and a student at WSC, and Laurie Benton. Salt Lake city; one granddaughter, 4 year old Wendy Silberstein. g half-hou- THE STUDY, which analy- pumpkin, hard tack candy and, of course, the traditional 1 likes the 1 A 1 1 MIX all the ingredients together and chill well before serving. COMBINE ingredients in a pan. Cover and cook for 12 to minutes Serves 4 She is emploved by the Davis School District, is very active in many organizations and in her church. She is a great cook and loves to entertain family and friends, an efficient busy person in her community and surrounding areas. four-mont- h OIR TASTE panels found very little difference between a thawed, roasted turkey and the tuv.eys put in the oven directly out of the freezer," Brennand says. Teot says they simply unwrapped the turkeys, put them breast-uin a pan, covered the top with a foil tent and put them into the oven to bake. Preventing Bacteria At 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 thermometers and cookbooks say turkey should be cooked to ISO degrees before it is considered done, lab tests don't back this up," Brennand says. "We found that at 170 the turkey was thoroughly cooked and more tender and juicy than at 180." SHE SAYS the turkeys were actually safe to eat at cooking thermometer temperatures as low as 160 degrees, but that 170 degrees seemed to be the most acceptable to the taste testers. Cooking to 180 degrees often left the turkey dry and over done. Brennand says they also used roasting temperatures of 250 and 325 degrees to determine differences in quahty. She says the birds cooked at 250 degrees did score somewhat higher than the ones cooked at 325 degrees but they took nearly twice as long to cook. V OU SHOULD choose between the cooking temperatures according to how big the turkey is and when you want it to be done. With the 250 degree roasting method you can leave it in all night," Brennand says. She says the major drawback of the freezer to oven method is that you cannot stuff the turkey first. "This study was designed mainly to show people how easy it is to cook an economical and nutritious meat like turkey year around. I am sure most people will still want to thaw and stuff their turkeys this Thanksgiving because it is traditional," she said Recipe For Tlic Thanksgiving 1 hanksgiving is a holiday known for family fun and indulging in good food. Unfortunately. cooking and large quantities of food also lend themselves to health hazards; bacteria and food poisoning y ACCORDING TO Georgia Lauritzen. Utah State University extension food and nutrition specialist, the first area of bacteria danger starts with defrosting the big bird. The safest way to defrost a turkey is to put it in a plastic bag inside the refrigerator. A pound bird will take days to defrost. pounds will take days and a turkey over 20 pounds could take up to 5 full days to safely defrost." Lauritzen says. 4-- 0 3 SHE S A S that the next best way to defrost a turkey is to run cool water over the bird, but never warm or hot water. Most bacteria forms in food in the temperature range of 40 to 140 degrees F. Lauritzen says, so it is important to keep the food out of this temperature range as much as possible. FOR THIS reason. zen says it is best not your turkey the night especially if you are Laurit- to stuff before, adding cooked dressing to an uncooked turkey. It will cause the turkey to warm up and keep the dressing from cooking to a safe temperature quickly. "Many of the turkeys today built-itimers which pop up w hen the bird is cooked, but you still should double check with a meat thermometer." Lauritzen says. "A well done turkey shouid reach degrees F in the deepest part of the breast and in the joint between the thigh and the body cavity If the turkey is stuffed, the dressing should also exceed 165 degrees F. have Gardener n 160-17- 0 LAIRITZEN says that after the big feast you should work quickly at storing your leftovers for maximum safety . ' Since you want to get the leftovers to a temperature below 40 degrees F as soon as possible, it is best to slice the turkey and wrap it in plastic. The same goes for the stuffing." Lauritzen says. "Put it in a pan no deeper than one inch for quick cooling." SHE SAYS the traditional pumpkin pie can also be a bacteria problem if left unrefnger-ate- d too long because it usually contains dairy products which can easily spoil. ' It is a much misunderstood wive s tale that food should completely cool before it is put in the refrigerator," Lauritzen Maximum bacteria says safety means keeping food either about 140 degrees F or beluw 40 Deg. F as much as possible. "MAKE Thanksgiving the perfect holiday by making it perfectly safe," Lauritzen saw. Home Bv By LICILLE STRINGHAM As the Thanksgiving season approaches we think of mincemeat pies, and carrot pudding and all the goodies we enjoy at the holiday season. If you have some apples and a little meat and spice you can make your own mincemeat. HOMEMADE MINCEMEAT lbs. beef or venison 'U lb. suet 3 3 lbs. apples, peeled and chopped 4 lbs. raisins Tbsp. salt orange lemon 2 cups sugar 4 tsp. cinnamon 2 tsp. nutmeg 2 tsp ginger 2 tsp. allspice 2 tsp. cloves I quart grape juice or apple juice COAER MEAT with water and simmer until tender. Cool in liquid. Remove all fat from top of liquid. Separate meat from bones and put through food chopper Grind the suet and the apples Juice the lemon and the orange Add the juice to the apples and then grind the rind of the orange and lemon and add to the apples. Combine the meat and the LICILLE STRINGHAM apple mixture in a large kettle and add the sugar and the spices and salt. Add the fruit juice and the raisins. Simmer two hours stirring often. More liquid may have to be added. More sugar may be added if desired. Makes enough filling for 8 pies. You may freeze this mincemeat or put in jars and pressure at ten pounds for 60 minutes. WHY NOT make the pie dough and put the filling in and freeze the pies. They will be ready for you to get out and thaw when the holiday arrives. They will keep well for three months in the freezer. Be sure to wrap "ell so they will not get freezer burn. MINCEMEAT OATMEAL COOKIES ': cups brown sugar cup shortening 2 eggs well beaten 3 cups flour 4 Tbsp milk 2 cups rolled oats '6 tsp salt I tsp nutmeg '6 tsp. allspice 1' cups mincemeat Vt cup molasses 4 tsp. baking powder I CREAM SHORTENING and sugar. Add eggs and molasses, milk, and min cemeat. Sift flour with salt and baking powder, add the rolled oats to flour Combine with first mixture, mixing well. Drop by teaspoonfuls onto well oiled baking sheet Bake at 400 degrees fur minutes, makes 48 cookies DEEP DISH PEAR AND MINCEMEAT PIE 3 cups sliced pears (winter pears or canned pearsi Vt cup sugar I Tbp. flour Vt tsp salt l1: cups mincemeat Tbsp. lemon juice 2 Tbsp. margarine cheese pastry to cover ARRANGE PEAR slices in bottom of an 8 inch square pan. Combine sugar and flour and salt and sprinkle over pears. Cover with mincemeat, sprinkle with lemon juice anj dot with butter. Roll out cheese pastry to fit pan. Place on top of fruit and cut vents and crimp the edges. Bake at 400 degrees for 4(j minutes CHEESE PASTRA Combine cup flour and '6 tsp. salt, cut in cup shortening. Add A cup grated cheese and toss to blend. Gradually add 2 Tbsp. water to form a soft dough. one-thir- d |