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Show - ?gpdls- - TURKEY CORNMEAL PASTRIES By Angie Martin b -- fez egg cup sugar 4 Tbsp. butter or margarine, melted 1 tsp. vanilla flour l'2 cups 1 tsp. baking powder wp. ounnig wvmw 4 tsp. each salt and nutmeg 1 tsp. cinnamon 1 cup finely snipped pitted dates 4 cup chopped walnuts 1 cup unsweetened pineapple juice Tbsp. In medium bowl, beat egg slightly. Stir in sugar, butter and vanilla. Mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add dates and nuts. Mix well to coat. Add dry ingredients and pineapple juice to first mixture. Beat well. Turn into pudding mold with tube in center, or pan with tube in center. Cover tightly with lid or foil with string to hold in place. Set on rack in kettle or Dutch oven and add boiling water s to come about the way up sides of mold. Cover kettle and steam over medium heat for 2 hours, adding more boiling water occapudding sionally, if necessary. Test with cake tester for doneness, then loosen pudding from sides of mold with small spatula. Turn out on serving plate. Serve with Foamy Sauce well-grease- d Combine flour, cornmeal and salt. Remove Vz cup of the mixture and combine with V4 cup water to make a paste. Stir paste into flour mixture and form dough. Set aside. Heat butter and saute the onion until soft but not brown. Stir in flour and cook a few minutes. Add celery leaves and parsley. Stir in milk and flour and cook a few minutes. Add seasonings and turkey. Remove from heat. Roll dough into 4 squares, about 6 inches each. Fill each with equal amounts of meat mixture. Fold into triangles and seal with a fork. Brush with egg yolk mixed with milk, if used. Bake at 400" for 5 minutes. Lower heat to 375 and bake for 15 minutes more or until golden brown. Serve hot or at room temperature. 4 servings. Note: If milk is heated, it combines more easily with flour. Stir well to prevent a lumpy sauce. potatoes and is delicious with poultry. It has a pleasing nutty flavor and is highly nutritious. It will soon become a favorite with your family. BAKE MUSHROOM-TURKE- Tbsp. butter or margarine, divided according to recipe lb. fresh mushrooms or 2 cans (6 to 8 oz. each) sliced mushrooms 1 cup finely chopped onion 4 cup finely chopped green pepper 4 cups diced cooked turkey 2 Tbsp. diced pimimento 1 tsp. poultry seasoning 1 tsp. salt 18 tsp. ground black pepper 1 cup grated Cheddar cheese 2 cups medium white sauce (canned or make your own) v2 cup water or milk 1 cup soft bread crumbs 6 1 APPLE-FILLE- two-third- Foamy Sauce: Beat together 2 cup soft butter and 1 cup powdered sugar until fluffly. Add 1 egg and 1 tsp. vanilla. Beat well. Turn into top part of double boiler. Heat over boiling water for 2 minutes, stirring constantly. ACORN SQUASH acorn squash, about 1 lb. each cup butter or margarine Salt and pepper to taste 3 large cooking apples, pared, cored and sliced Vz cup golden raisins Vz cup orange marmalade Which Crafts 3 Vz by Janet Bowles (4 cups sliced) Todays craft is an original made by Margeret Hemmert several years ago. She designed the pattern and uses this little Santa to hold Christmas candy. Begin with two pieces of red felt that have been cut into a long triangle about 10 inches long and five inches wide at the bottom. On one of these pieces, cut a slit toward the top of the triangle and reinforce it with machine stitching. This will be hidden under his beard and is used for getting into the Santa. Cut squash lengthwise in half ; scoop out seeds. Melt butter or margarine in saucepan and brush some on cut surfaces of squash. Reserve remaine ing butter. Sprinkle squash with salt and pepper. Place down over a little hot water and bake at 350 for 25 minutes, turn over. Cook noodles in unsalted boiling water until almost tender; drain. Add Tbsp. of the butter; toss and set aside. Rinse, pat dry and slice fresh mushrooms, or drain canned mushrooms. In a large skillet, heat 2 Tbsp. of the butter. Add mushrooms, onion and green pepper; saute 5 minutes. Add turkey, pimiento, poultry seasoning, salt and pepper. In a casserole, place Vz of the noodles; top with half of the mushroom-turke- y mixture. Sprinkle with Vi cup of the cheese. Repeat, ending with noodles. Mix white sauce with water and pour over all. Melt remaining 2 Tbsp. butter; stir in bread crumbs. Sprinkle over the top. Cover and bake in a 2 cut-sid- Meanwhile, mix apples, raisins and orange marmalade with butter remaining in pan. Heat just until apples are wilted and juicy, stirring gently, about 3 minutes. When you turn the squash, fill centers with apple mixture. Continue to cook until squash and apples are tender but a little firm, about another 25 minutes. Makes 6 servings. preheated 350" oven 30 minutes. Remove cover and raise oven temperature to 450. Bake 10 to 15 minutes longer or until crumbs or golden. Makes 8 to 10 portions. BARLEY WITH VEGETABLES CELERY AND TURKEY stalk (bunch) celery 2 Tbsp. cornstarch 2 tsp. sugar ll2 tsp. ground ginger 4 tsp. garlic powder 4 tsp. salt Pinch ground black pepper 3 Tbsp. salad oil 2 cups diced cooked turkey 1 cup chopped nuts (preferably almonds) 1 5 1 Cut an oval shaped gusset about 51 2 inches long and 3 inches wide to fit the bottom of the cone that will form when you sew the two triangles together. Cut two feet and two mittens from black felt. Margaret used double pieces of felt to make the hands and feet more sturdy. She sewed the two pieces together, but they could be glued. to 6 Tbsp. butter small onion, finely chopped 4 cup sliced green onions lb. fresh mushrooms, sliced 1 cup pearl barley Vz cup cooked diced carrots 2 cups chicken broth Vz cup golden raisins V to Vz cup pine nuts or sliced almonds, toasted Parsley, optional Vz Trim end from celery; remove leaves (use in soups, stews, salads, etc.). pieces (makes Separate stalk into ribs; slice on the diagonal into about 6 cups) . Mix cornstarch with sugar, ginger, garlic powder, salt and pepper. Blend in chicken broth; set aside. In a large skillet or wok, heat about 7 minutes. until barely oil until hot. Add celery; stir-fr- y 1 minute, Stir in nuts and reserved chicken broth mixAdd turkey ; stir-fr- y ture. Cook and stir until mixture boils and thickens, about 1 minutei Serve . immediately pver steamed rice, if desired. 4 servings. . 1. i ill filled white pom pom on top of his hat and a pink pom pom on for his nose. Lightly stuff his hat with fiberfill to make his hat stand up. Small, wiggly eyes complete him. seams that you sew when you put the triangles together. Lay the beard piece on top as you sew the sides up To finish this Santa, put a small Now you can fill him up with candy and he will sit wherever you put him for the holidays. tiGE I, i VFW officer FRIDAY NIGHT FISH SPECIAL 'Dont (Jitss SMnals (DMday coming Dec. 5 ALL YOU CAN EAT 5Testiitttes on iAIoietnbeii 30th field service officer from the Veterans of Foreign Wars, Department Service Office, in Salt Lake City will be in Vernal Dec. 5 to assist persons in understanding and applying for rightful VA benefits, preparing and documenting applications for compensation, pension, hospitalization, education and other benefits. A 799 Steak with all you can eat shrimp with soup and salad bar, choice of potato and 5 oz. Filet homemade roll. CRACKD POT 1089 E. Hwy and can be with candy or other Christmas goodies by using a slit that is hidden under his long, white beard. three-dimension- Put the hands and feet into the L I.1...1I THIS LITTLE felt Santa Claus is Cut a beard and hair from white felt. Cut out a little rectangle for the face. Glue a piece of pink felt under the white for his face. Cut out a white mustache and glue it onto the beard. Heat butter in skillet and add onions and mushrooms. Saute until onions are limp but not browned. Add barley and cook, stirring 2 to 3 minutes longer. Combine in buttered lVz quart casserole, the barley mixture, carrots and 1 cup chicken broth. Bake, uncovered at 350 for 25 to 30 minutes. Uncover and add remaining 1 cup broth and raisins. Bake 20 to 25 minutes longer until liquid is absorbed and barley is cooked. Sprinkle with toasted pine nuts or almonds and serve. Sprinkle with parsley, if desired. Note: To toast nuts, place in 350' oven for 10 minutes until lightly browned. r, crisp-tende- 1: , PUDDING E Vz Glaze (optional) 1 egg yolk 2 Tbsp. milk pkg. (8 oz.) broad noodles STIR-FRIE- PINEAPPLE-DAT- 1 butter or margarine cup chopped onion 2 Tbsp. flour 2 Tbsp. each minced celery leaves and fresh parsley 1 cup milk 4 tsp. dried thyme leaves 4 tsp. each salt and pepper 2 cups chopped turkey al 1 STEAMED Vz P Lots of leftovers? Having friends over? And there is leftover turkey in the refrigerator. Make the flaky corn-mepastries that are filled with a mixture. These creamy turkey-herare delicious with just a green salad. You can also perk up leftovers by using a freshly cooked vegetable or fixing a special dessert. Steamed puddings are always appropriate for cold weather and the holidays. The pineapple-dat- e pudding is easy to make and you will like its light texture. The barley and vegetables is an uncommonly good change from the usual 5 I Turkey Filling: 2 1 Wednesday, November 27, 1985 Vernal Express I Cornmeal Pastry: flour Vz cups Vi cup cornmeal Vz tsp. salt cup butter or margarine Home Cookin' 1 - Oknaf (Jkcliants cMey at 11:00 aw at Santas mmall and uiM be guwg This is a free service and veterans need not be members of the Veterans of Foreign Wars to qualify for assistance. The VFW Field Service Officer will be working out of the Vernal Job Service office from 9 a.m. to 11 a.m. Dec. 40-781- -0133 In front of Aqua Noodle Now serving beer with meals. Hours: Sun., 7 a.m. 10 p.m. Mon. - Sat., 5 a m. to 10 p.m. -- ions Tanfemg Oieitna! tn 1:00 at lognam at tfic Jum SVosaui tjfot at 12:45 out candy at igfi Softool and 0uAntng On tlic Qncaway 91te 0( Qattdcns at Piglits 6:00 pm 5. - S'. ij '5 VERNALS FAMILY RESTAURANT The Crackd Pot Invites you to join us for a home cooked meal in a pleasant atmosphere. Ham Steak with tossed salad, choice of potato, sliced tomato, deviled egg and a homemade roll. Shrimp Basket 5 Fantail Shrimp, French Fries and toast: Bacon Cheeseburger Deluxe with fries. BREAKFAST Try Our if Gravy with sausage or bacon and Biscuits Stuffed Baked Potato Ham Chili & & Cheese, Bacon Cheese or Mushroom Gravy Daily Lunch Special & Cheese hashbrowns 149 . . . & 3.59 781-013- cDuiosaui Qatdens be smc tfie ttaditional and contempotaty. e bate to stop in and see out beautifully a fabulous tauety dceowtcd bees of ornaments, .aecessotics and w county, gtts. 2.75 OjJe ate open until Make Reservations Now For Your Christmas Party ! 1089 E. Hwy 40 at Spanish Omelet with toast 2 Closed Thanksgiving Day. We 3 yout shopping 9.00 pm comentenee. fot 4)wo5aui (jiffs 4)mosaut Qatdens at 251 Have a Happy Holiday! Sun. 7 a.m. Mon. - Sat 10 p.m. 5am - 10 p m. is Counted DINOSAUR GIFTS next ast to dfam. |