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Show TODAY: Creative Recipes For A Different Thanksgiving Feast Physical Effects Of TV Viewing tt Mcond in a sartes of how to make television work tor you and not against you. Thl do not come ou. ' tr, Dreams that cm i i.-- within unction in i.i serve a psychological problem solving and adjustment to the environment. When the images received during alpha state come from a source ouside the body, it allows those messages to communicate powerfully with the subconscious. Television sends a steady stream of information and images at you at a rate so fast you cant consciously process all of it. So most of the information goes directly to the unconscious and subconscious and is stored there. No wonder advertisers are so willing to spend hundreds of I Everything you do, from the most invigorating skiing you have ever done to such activities as watching television or loafing at the beach, has physical effects. Many people find that watching television is relaxing. Viewing creates alpha waves in the brain. Alpha waves, which produce the meditative state, are also associated with daydreams or the minutes just prior to falling asleep. The form brought on by TV is more akin to light sleep, it is believed, except that the dream or daydream images that it produces thousands of dollars to reach you while youre relaxing in front of the tube. Paradoxically, while television is relaxing some people, it is driving others into what is called television epilepsy, a phenomenon so well recognized it has been reported in the medical journal, The Lancet. Still others suffer what is called TV Syndrome, usually referred to in connection with a hyperactive child or a chiid unable to control aggressive behavior. Some child psychologists have reported that certain shows arouse children to aggression or minimally to jumpiness. Others think it is simply the television medium itself, regardless of the program content. The American Journal of Psychiatry refers to this as the hyperkinetic syndrome. All of this may indicate that the person who has been passively viewing lots ' TURKEY TERIYA1Q 2 Tbsp. 1 1 8 turkey drumsticks ' cup soy sauce Va cup honey , Vi tsp, monosodium glutamate Vi tsp. ground ginger tsp. garlic powder . 2 tsp. cornstarch COMBINE SOY sauce, honey, monosodium glutamate, ginger and garlic. Place turkey drumsticks in large plastic bag and pour soy sauce marinade cm top. Refrigerate hours. Turn drumsticks over several times during marination. Roast turkey drumsticks over mechum coiis for 1 to VA hours until large meaty part of drumstick is fork tender. Add cornstarch to the remaining marinade and heat over medium heat until thickened. Baste turkey occasionally with sauce. Makes 8 servings. , A turkey meal is a versatile, inexpensive, nutritious food which should be considered all year round. oD 2 cups diced onions 2 Vi cups diced celery ' cup diced green pepper 2 tsp. finely minced gariic tomatoes, broken up l ean .) 1 Tbsp. paprika ' ' 2 tsp. salt ; ", t Worcestershire 5 tsp. original sauce, divided. ' ' , c ' ' 2 Tbsp. cornstarch , ,.s? Va Xcup water 4 cups diced, cooked turkey (about lVi lbs.) XJ y ' (28-oz- , X IN A LARGE heavy saupan heat 3 cups breast 2 medium tomatoes, peeled . 1 medium avocado, ' peeled 3 hard cooked eggs pound crisp cooked bacon head lettuce 1 small bunch chicory or red lettuce ' I head romaine watercress Vi bunch , 2 Tbsp. finely chopped chives V2 cup crumbled bleu cheese or finely ; grated cheddar , 1 cup garlic French dressing Vi ? v '' Vi 8-- Add onions, celery, green pepper And garlic; saute for 5 minutes. Add tomatoes to saucepan. Stir in paprika, salt and 3 tsp. of Worcestershire sauce. Bring to boiling. Reduce heat and simmer covered for 20 mi, nutes, Blend cornstarch with water. Stir into saucepan. Add turkey and remaining 2 tsp. Worcestershire sauce. Simmer covered, stirring occasionally, until mixture is thickened, about 10 minutes. SPOON INTO parslied rice ring, if de, sired. Makes servings. WINGS t 6 turkey wings 2 cups water 1 rib celery , . flour into drippings. Add prepared tsp. salt Va , , tsp. pepper ' 3 Tbsp. cornstarch Wi cups chicken or turkey stock ' 13 cup brown " sugar " Vi cup vinegar Vi cup soy sauce Vi cup catsup or chili sauce CUT COOKED turkey breast into julienne strips. Finely chop tomatoes, avocado, eggs and bacon. With a sharp knife chop each of the greens very fine. Spread in layers in large salad bowl, heaping up slightly in center. Arrange the turkey, tomatoes, avocado, eggs, bacon, cheese and chives in rows in pretty, contrasting colors over the 8-- (5-o- z) SHEET NCOUR 1 , - z. - TURKEY - ; oil. tsp. monosodium glutamate i tsp. pepper . ; 1 Tbsp. shortening 1 can mushrooms , 2 , bouillon cubes Va cup flour 1 cup dairy sour cream 4 cups cooked noodles MIX TOGETHER ground turkey' crumbs, onion, milk, egg and seasonings. Shape into 1 Vi balls. Melt shortening in heavy skillet over medium heat and brown turkey meat balls on all sides. Cover skillet, lower heat and cook 10 minutes. In meantime, drain liquid off mushrooms and combine with enough hot water to make 1 cup; add bouillon cubes and dissolve. Remove turkey meat balls from skillet with slotted spoon and keep warm. Blend cheese, avocado and chives on the other; sprinkle bacon on either side of breast of turkey. To keep the attractive design while serving, sprinkle part of the dressing across only one end at a time, toss lightly and serve ' from that section. Makes 3 Vi quarts salad or large servings. , mushroom liquid - stir and cook until well blended and thickened. Stir in sour cream, mushrooms and heat. ; TO SERVE, arrange hot turkey meat balls on bed of hot cooked noodles and top with sour cream sauce. Sprinkle with paprika and serve immediately. Makes 6 servings. - , 4-- Cook irntil all veget-sdde- s are tender and flavors blend. Serves 8, corn, beans and peas. -- z XX ' A - Iotto(s prafs, matter ';X it-t- s GROGNDtEEFSaF , , - ; X f $ fine , .A-.,.- 6-- 8. X cubed X'XX. k- ", ; onion, chopped J' cup cups potatoes, diced rX water until thickened, add salt. Add to soup mix' , ture, serves HEARTY CHICKEN SOUP (Made in a crock pot) r 2 cups cooked chicken, diced . ' 3 cups water (may use broth tn place of , water and bouillon) , 4 bouillon cubes, chicken flavor 1 pjnt whole tomatoes Vi cup chopped onion Vi cup sliced carrots !6 cup celery sliced thin - ', , ' C X- , - ' 2 bouillon cubes, chicken flavor, , ' PUT vegetables in a pan and XX X ft v cap celery diced XDj cups - i$cup diced celery I cruon chopped fare X, "r Salt and pepper to taste X Tbsp, Italian seasonings a pound sausage, ' !' ' pound hamburger com Visas (2 cups) canned pound ground beef T cup cfejFfred mrfens , , ' X ! 4 cups hot water - : 2 beef bouiffon cubes 'X ',4 diced eaiWt cup X .V VV ,r I pup diced potatoes ' 1 ; v .. cup diced celery 2 tsp. salt or to taste ' v ' Vi ,i !' tsp. pepper '' ' 1 ' leaf bay ; 1 tomatoes canned pint ' BROW N BEEF in a heavy kettle. Add onions and.cook $ minutes, Stir meat and, 1 X 1 sliced tltio cubed A cups Cooked chicken or turkey ' add water and the bouillon cubes. Simmer until ten- - der. Use a little more water d necessary to cover Veptabfes. Add turkey and heat. Add the following white sauce; ; drained V Lpackzge frozen peas , 2 euip4 tomato juice v, X ' bouillon cubes PUT WATER and large kettle. Add rice, celery, potatoes, ; . . rotsonioas. and seasoning. Let cook 1 Va 1 ; in a car-'- while you fry the meats' Fry the meat until 'own.', in a large skillet, Drain the fat off an J add to the vegetables. Add tomato juice and ik - , ' . - , - ; MELT BUTTER in saucepan and add flour stirring until blended and smooth. Add , the milk slow ly, stirring constantly, cooking bay leaf tsp. thyme cup cooked medium noodles or 56 cup PLACE undrained tomatoes, chicken, celery, onions, carrots, water, bouillon cubes, seasonings in a crockery cooker. hours.. Cmer and cook on low beat for Add rice or noodles and Mrn to high heat and cook for ten minutes. Remove bav leaf. Serves 6. 6-- , ACCORDING TO Charlotte Brennand. assistant professor of nutrition and food science at Utah State University, you can roast a juicy, tender turkey anytime of year w'ith only about five minutes preparation time. Brennand and graduate student Kim Teot h did a study on the best methods of roasting frozen turkeys. OUR TASTE panels found very little difference between a thawed, roasted tur- key 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 analysed 142 birds ot 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 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 and juicy than at 180." SHE SAYS the turkeys were actually safe to eat at cooking thermometer temperature 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 quality. She says the birds cooked at 250 degrees did score somewhat higher than the ones cooked at 325 but they took nearly twice as long to cook. four-mont- . YOU SHOULD choose between the cooking temperatures according to how big the turkey is and when you want it to he 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 round. I am sure most people will still want to thaw and stuff their turkeys this Thanksgiving because it is traditional. ACCORDING to Georgia Launtzen, USU extension food and nutrition specialist, you must plan well ahead if you want to defrost your turkey. The safest way to defrost a turkey is to put it in a plastic bag inside the refrigerator A 2 pound bird will take days to defrost, 0 pounts will take 3 days and a turkey over 20 pounds could take up to five full days to safety defiu-,1.Lauritzen say. SHE SAYS t ,t the next best way to defrost a turkey is to run cool water over the bird, but never warm or hot water. Most bacteria form1- t. T.kkI in the temperature range ol 40 to 140 degree- - f. is importan to Uer Lauritzen says, si the food out of this tempciature range much as possible." FOR THIS reM'n. Lauritzen says it not to stuff vour turkey the nieht u are rdjmg t.n k especiallv d 13-2- 2-- - cooked rice Salt and pepper to taste ' WHITE SAUCE ,, , 56 cup butter or margarin- e' y cup flour , , : ' 4 cups milk ' I Vi ' tsp. salt tsp. salt 1 Vi either end, then arrange tomato, egg, bacon in rows on one side of center, with grated julienne strips cooked turkey lb. ground turkey cup fine, dry bread crumbs 1 Tbsp. instant dried onion Vi cup milk 1 small egg, beaten . Vi ' Va arrange turkey strips across center and oh SALAD 1 ' top of the greens. For an especially attractive pattern, BUFFET TU DICEY . , NEXT WEEK: QUITING COLD TURKEY Although we all enjoy the week-lon- g ritual that goes with getting the big bird ready for Thanksgiving, much of it has nothing to do with baking a tastier bird. 1 ' 4Tbsp. oil cup carrots, roll cut cup green pepper, cut into strips cup drained pineapple chunks TURKEY MEAT BALLS , well-bein- No Need To Thaw Turkey SEPARATE wings at joints and discard tips. Wash, drain and cook in water along with celery , salt, and pepper either in pressure pan according to directions or simmering, covered, over low heat until tender. In meantime, combine in small saucepan, cornstarch, stock, brown sugar, vinegar, soy sauce and catsup; cook and stir until thick and clear; set aside. Heat large skillet, add 2 Tbsp. oil. Stir-fr- y carrots for one minute. Add green pepper and pineapple and heat through. Add sweet- sour saucg and tender wing pieces and hring to simmer. Serve hot over rice. Makes 6 " " ' ' servings, 2-- TURKEY CREOLE 1 respond to emergencies; there is progressive muscular weakness; adienalme, the stress hormone, accumulates m the heart and brain ct ix itv gets the blood circulating ( so that latigue chemicals can be Hushed trom the system.) Whether you blame soli jobs lor this, or r plus sedentary jobs, 1 V has a great impact on out both in what it physical does to the body and what it keeps the body from doing. All the figures aren't in yet about TVs impost on our physical health, but a great deal ol research has been done on its mental impact. time. Some researchers, such as Jerry Mander (author of four Arguments tor the Elimination of Television) and Dr. John Ott, author ol Health and Light," are concerned about the effects of televisions and artificial light on our bodies. Dr. Lawrenee Lamb studies the subject of inactivity for the space program. He found a long list of problems brought on by too sedentary a life: the heart gets A Food Foe All Seasons s , of action has to make up for it. The disparity between what his eyes see happening and what his body perceives as reality is too great a gap. He tries to bridge that gap with furious bursts of activity. Often this acting out interferes with school work or other serious activities. This seeming paradox (of inactivity resulting in wild activity) has been at least partially explained by Harvard pediatrician. Dr. T. smaller and loses its capacity to Berry Braelton, who conducted experiments to understand television. He tound that bright lights both excite the childs nervous system and numb it at the same i k-for- v m dressme to an umookiJ ludey the tui key to rm up and keen cO'-UiZ'-mfrom cool ng to a ak tcmpei 1 g qu.Jdy. v . |