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Show Lakeside Review South, Wednesday, November 21, 1984 Cut Up RUTHMALAN to Provide Many More Meals . Review Correspondent SB - KAYSVILLE Learning to cut a turkey is a good way to provide economical meals, Arvil Walker of Kaysville explains as she cuts into a partially frozen turkey. It is especially economical at this time of year when turkeys are on sale. Mrs. Walker said because we get protein from grains and milk, four ounces of meat protein per meal is enough. She gives the following tips for getting the most from a turkey: turStarting with a key, remove the skin from the breast portion. Then begin by cutting into the side of the turkey breast far enough down to make a roast the size desired. Make slices on each side of the breast bone about Vi inch thick for filets, cutting all the way to the bone. Make slices as far down the side of the turkey as possible, then cut from the top vertically as close to the breast bone as possible to remove roast and filets from the bird. Weigh, wrap or bag and label and freeze immediately. Scraps of meat left on the bone can be removed to use as stir fry. Be sure to cut all of the breast portion first. When cutting the leg, Mrs. Walker said to find a joint and you can cut right through it. Skin each part as it is cut up. Be sure to put the ends of the wings, skin and scraps into the soup pot. The following recipes ar ways you can use your cut up turkey: 1 1 minutes. Drain and set aside. (Reserve liquid for soups.) Heat oil and add carrots. Shake turkey in plastic bag with flour and corn starch. Add to carrots and stir fry 5 minutes, or until meat pieces look glossy. Add other ingredients and cook 3 minutes or until carrots are done to suit taste. off grease. Simmer to reduce liquid to approximately 2 quarts. Pour into one ice cube tray and 3 loaf pans. Any remaining stock can be used for soup that day. Remember it is extremely rich and condensed, so a little goes a long way in soups. Chill loaf pans until luncheon loaf is set. Turn out onto foil. Cut each loaf in Wrap and refrigerate one for use. Freeze the rest. Allow to thaw slowly in refrigerator. (If desired, mix 2 packages Knox gelatin with Vi c. hot water and add to loaf pans before adding broth. This will make it set up extra firm.) The broth in the ice cube trays can be used like cube will add extra flavor to soups, vegetables, etc. . ne Vi stick C.) butter ('A or marga- rine Vi A cornstarch or enough to C. Vi 'A Vi water 1 C. sliced onion C. flour t. white pepper t. poultry seasoning t. salt 'A t.dry mustard Cut turkey into 3A inch squares. 2 C. milk Wash and seed pepper and cut in2h C. shredded sharp cheddar 1 dito inch squares. Slice carrots cheese agonally. Preboil peppers and 2 T. chopped pimiento minute. carrots if desired for 1 can (4 oz.) mushrooms,' Mince garlic very fine. Mix corndrained starch solution and set beside pkg. (7 oz.) spaghetti, cooked pan. Mix vinegar, water, pepper, drained soy sauce, sugar and garlic to 6 6 large slices cooked turkey make sweetsour solution. Roll Vi C. shredded sharp cheddar turkey in cornstarch until dredged cheese thoroughly. Heat oil and drop in cubes. They will float when done. Melt butter in saucepan. Saute Leave in a few minutes longer onion in butter until tender. until golden brown. Remove and Blend in flour and seasonings. drain on paper towel. Using high Remove from heat. Gradually flame, heat pan and add salt, and add milk, stirring constantly, and sweetsour mixture. When it be- cook until mixture thickens. Add gins to boil add cornstarch solu- 2h C. cheese and pimiento, stirtion and stir until gravy thickens. ring until cheese melts. Add Next add vegetables and stir. Add mushrooms and liquid to cheese turkey and stir quickly but thor- sauce. Place a layer of cooked oughly until gravy coats all ingrespaghetti in a 12 x I'h inch (2 qt.) dients. Add cider just before casserole. Cover with a layer of serving. turkey and layer of sauce. Repeat, finishing with a layer of sauce. Divan Sprinkle Vi C. cheese over top. Easy Turkey 2 pkg. (10 oz. each) frozen Bake in 400 degree oven about 25 minutes. Makes 6 servings. broccoli spears 1 1 Turkey Tetrazzini dredge turkey A C. apple cider C. sliced carrots (or can) mushroom pieces 3 T. oil, garlic, onion salt, lemon pepper 1 C. each broccoli and cauli- 5-- 4-- cloves garlic 3 T. C. starch mixed Cut meat into small chunks and dredge in flour mix. Brown lightly in oil, season with salt and pepper. Remove from pan and set aside. Put carrots and cauliflower in pan (you may need to Broth: add oil) and stir fry for 3 Put bones, scraps, and skin in utes. Add liquid from canned stock pot (very large). Cover with mushrooms or Vi C. water. Let 2 gallons of water. Bring to boil. simmer 2 min. more. Add brocIf desired add clove garlic, celery coli and stir 6 times. Add rest and carrots. Cook until all meat of ingredients. Stir fry 3 minutes, falls from bones and liquid is reor until cooked to your familys never until soft! Serve duced by 1 gallon. Add another taste-b- ut gallon of water and again cook with rice or noodles. Serves 6. until liquid is reduced by galTurkey Soup lon.' Discard bones and skin. Reskim hours and several (Use broth from recipe above) frigerate 1 5 T. sugar -2 flower pieces 2 C. Chinese cabbage (also called Nampa or Savoy) 1 C. radish slices 1 Vi T. flour and 1 Vi T. corn- Drain. Place in baking dish. Cover with turkey slices. Top with cheese. Combine milk and soup, mix well and pour evenly over cheese. Bake 25 minutes at 350. Cover with onion rings and cook 5 minutes logner. Serves 6 dash pepper lVi t. soy sauce of each to rections until almost tender, turkey large green pepper 2 C. sliced carrots 1 can pineapple chunks 1 T. cornstarch mixed with T. water A C. vinegar (Use heavy dutch oven or wok and wooden spoon) 2 C. turkey bits and pieces 2 C. bok choy or celery or mix 1 1 can (3'j oz.) Frenchh fried onion rings Preheat oven to 350. Cook broccoli according to package di- 1 Turkey Stir Fry: Vi lb. Vi can cream of mushroom 1 soup Sweet and Sour Turkey one-hal- f. boul-lion-o- 6 slices cooked turkey 6 slices American cheese 1 can (13 oz.) evaporated milk 1 f i jzjt ' 1 demonstrates method of cutting filets from ARVIL WALKER turkey. qt. turkey broth 2 (Vi loaf pan plus water to make 2 quarts total) onion, chopped 1 4 carrots, cut up Vi C. barley 2 large potatoes (dont peel; cut in chunks) 3 stalks celery, cut up seasonsings Bring to boil and simmer until vegetables are done. Best served with dumplings. Oriental Turkey and Carrots 4 1 C. oil .. C. turkey bits C. apple juice T. flour , 1 T. soy sauce 1 can pineapple chunks, drained Vi C. peanuts (optional) A t. ginger 2 C. sliced carrots 1 C. young pea pods (or Vi C. green pepper) 1 T. com starch ' dash mustard or Vi t. prepared mustard A t. garlic salt 1 onion, sliced pepper il carrots for 5 In pan Vi 1 ' . pre-bo- IW0 LAY-AWA- Y NOW FOR CHRISTMAS!! r NUTS All in 5 Lb. Bags msm WALNUTS 1 75 PEANUTS PECANS........ 28J ALMONDS DELUXE MIXino peanuts) Ro.si.d (Blanched Raw) , CASHEWS (Whole) 821 171 37S CHOCOLATE MILK CHOCOLATE SEMI-SWEE- & CHIPS T 1 an (5 LB. BAGS) Plus Frss Cook Book. Extra Bowl Only $10 With Purchass. GSHD HD , ij- - 'fiftffi)' CONFECTIONER'S DIPPING CHOCOLATE IB. 115 LB. (10 LB. BLOCKS). MILK MAID MILK CHOCOLATE (10 LB. BLOCKS).... COCOA DROPS (5 LB. BAGS). GIFT BOXES FOR CHRISTMAS fats o. 5 Varieties Of Gift Boxes To Choose From... 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