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Show August 1968 Page 7 UTAH FARM BUREAU HAVE A PEPPY PATIO PARTY WITH TURKEY Hosting the peppiest patio party of the season can be simple. All it takes is gobs to eat, an atmosand phere that spells the attitude that it is summertime and the living should be easy. Start with a menu that is ample a serving and a half per person - but which makes minimum demands on you. An oversize barbecued gobbler will be a host-sav- er and will leave guests with that look no matter how hungry they were. When selecting the main attraction at your peppy patio party be sure to purchase a bird large enough to adequately satisfy your hungry guests. The bigger the bird the better the buy, for there is a higher proportion of meat to bone weight on larger birds. How many servings per turkey? The table below suggest the numwell-satisfi- ed ber 6- - CORN, looking more like splintered bamboo, evidence of severe hailstorm July 22 in the Riverton area. was estimated at nearly one million dollars. is silent Damage WHEAT THRESHED by hail reflects selective nature of storm. Earlier freeze damage in Box Elder and other northern counties pushed crop loss to several million dollars. of servings. 8 8-- 12 12-- 16 16-- BEATEN 20 20-- 24 lbs. lbs. lbs. lbs. lbs. - 6-- 10 10-2- 0 20-3- 2 32-- 40 40-5- 0 servings servings servings servings servings A covered barbecue kettle is recommended for best cooking results. It is the easiest and simpl-ie- st to use since its principle of reflected heat gives you an even and controllable cooking rate. Preparing the turkey for the grill is easy. Rub a small amount of salt in the cavity of the turkey; tie the legs together and wings close to the body with heavy strings; baste with cooking oil or melted butter and add salt and pepper. The results! A juicy, tender and delicious main dish. Basting frequently with your favorite barbecue sauce will give this delectable meal added zest. For an unusual flavor add several wet hickory chips to your fire. It is always wise to use a meat Natural Resources Committee met at Fish Lake. Left to right are Don T. Allen, president Utah Co. FB; Claude de St. Paer, AFBF Eldon Schnoor AFBF; Le Grand Jarman, UFB; Jake Fuhriman, UFB; Christensen, Sevier Co.; S. Jay Child, UFB Vice President; A. Alton Hoffman, Cache Co. Visible between Tom Christensen and Alton Hoffman is Jerold Johnson, Sevier Co. Tom thermometer when cooking - indoors or out. Be careful to not let the thermometer touch any bones. Your turkey is ready for the table when the thermometer registers heit. 185 degrees Fahren- The actual number of servings you can get depends on the quality of the turkey, correct cooking and carving skill. Remember your guests will be hungry, so have plenty of turkey. For a smaller group, try Turkey Normandy. You need a thawed six pound turkey, three peeled green apples, eight ounces of cream cheese, salt and pepper to I taste. Press the apples through a food mill and mash the pulp with the cream cheese and salt and pepper. Fill the turkey cavities with the stuffing and roast as you would make your outdoor cooking a hit with your family barbecue a turkey. It is a delicious summer time treat and gives Mom a chance To any whole fowl on an open barbecue or in a covered kettle. When it is cooked the cream cheese will have been absorbed and a lovely brandy flavor will remain, along with the cooked apple. The French bread should be split down the middle, well buttered, wrapped in foil, and warmed in the oven at 325 degrees, or warmed by the side of the barbecue, for about 20 min- -, utes. Guests , will probably eat . of five or six., the equivalent slices each, so make sure you A ' thin layer of have enough. cottage cheese spread in the middle of the bread , halves before cooking makes a pleasant variation. Serve the turkey and the t bread piping hot with a cold salad Hey Dad, treat your family to a meal they can't help but enjoy - -of mixed greens in Russian barbecue a turkey. It.is so. easy to prepare, delicious to eat and yet ' so nutritious; Jake Fuhrilmjn, Fam Bureau fjetflman, put a set ok nylonMorkvs (jnhis brafldfqew 1967 fyrdf Itires are for more han 40,000nita anmyoifculd is flow Vnproved Vi jrjc cor bodie&for extra, strength and HexibHi You can Mark or any sjz true trpeto orimple-mpi- y V ment hr s 0 specie Farm Bureau pice SI iow B real; reemberlhia cam to f theVj rrm your esgirt at F irn fp yourne est te o u n ta nj a rrryers plcfct. Ifhqy do? i youeVS stoc theyll with Farm Burea Jtire progrgm, it 7 M J Hze P jSoe jna |