Show 80 O n rr l r t afi nn a m la e en t n 1 w c Er V v 6 rd y Glorify the Savory Turkey See Recipes Below Topics THANKSGIVING IS ONE of the Important feast days of the year and in a sense its it's the beginning of the holiday t 1 sea season son Lets Let's make malte it hearty gay t full u 11 0 of t thanks and cheer Since everyone expects a big 1 feast on the table for the special occasion occasion oc oc- casion plan it carefully and start working on it in advance so everything everything everything every every- thing can be picture perfect Plan an on all white or Ivory cloth and napkins napkins napkins nap nap- kins as a simple background for the table Have your glasses sparkling silver shining and the china washed to and span neatness IF YOU WANT to have a first course plan an easy soup like cream of mushroom or asparagus or celery a n clear soup made be be- forehand Heres Here's a baked oyster dish that makes a nice appetizer Baked naked Oysters Use four tour to six oysters for tor each serving Open the shells cover oyster oyster oyster ter with Thousand Island dressing and sprinkle with a sharp grated American cheese Bake until heated through and the cheese Is melted and browned Serve In the shells with crisp crackers For the turkey allow from three- three I quarters to one cup of ot bread breadcrumbs breadcrumbs breadcrumbs crumbs for tor each r pound of ot bird Heres Here's an interesting interesting inter inter- esting sting stuffing which you'll like for variety Apple Sausage Stuffing For 12 pound turkey 1 pound pork sausage links 12 cups bread cubes 2 Z tablespoons minced onion Salt to taste 1 teaspoon pepper 2 Z tablespoons minced parsley 6 tart apples diced 2 tablespoons sugar Cut sausage in thin slices Saute and add other Ingredients Toss lightly and stuff bird To Roast Turkey Allow 30 minutes to each pound for tor roasting time using a moderate degree oven Baste frequent frequent- ly If It turkey becomes too dark cover with water moistened cheese cheese- cloth Cranberry Salad Serves 8 1 pound cranberries 2 navel oranges 2 Z cups sugar 1 package lime flavored gelatin J 14 cup boiling water 1 cup diced celery 1 cup chopped nutmeats Put cranberries and oranges through food chopper Add sugar and let stand for two hours stirring frequently Dissolve gelatin in boilIng boil bon Ing tag water When cool add the fruit mixture celery and md nuts Pour into a mold and chill until firm Baked naked Stuffed Sweet Potatoes Serves 6 6 sized medium-sized sweet potatoes 4 cup chopped walnuts 2 tablespoons butter 1 teaspoon salt 1 dozen marshmallows 1 cup shredded pineapple Juice of 1 orange Bake the potatoes until tender then scoop them out of the shells Mash the pulp well adding the I butter salt and orange juice Stir sUr THANKSGIVING MENU Baked Oysters Roast Turkey with Apple Apple- Sausage Stuffing Mashed Potatoes Baked Sweet Potatoes Broccoli au Gratin or Baked Squash with Peas Cranberry Salad Relishes Finger Rolls Rons Beverage I Pumpkin Pie Recipe Given I in nuts and pineapple making sure sur of getting an equal distribution Re Re- Refill Refill fill fiU shells with this mixture Cu CuI the marshmallows into small pieces piece and spread over the tops Bake i ia it h ita a hot degree oven until brown Broccoli au Gratin Serves 6 Use one pound of ot broccoli Select stalks with dark green tightly closed buds Cook Cookin fin f- f in boiling salted q water until easily pierced with fork Drain Dram Make one one cup thin white sauce using one tablespoon butter one tablespoon flour and one cup milk mill Place broe broc broccoli coli soli in buttered casserole pour ove over the white sauce top with buttered bread crumbs and grated America cheese Bake until cheese melts Baked Squash With Green Peas Select small squash split an ant bake until tender Fill with cooke cooked green peas seasoned and buttered and sprinkle with c crumbled bled bacon Pumpkin Pie Makes l 2 inch 9 pies 3 cups steamed and strained pumpkin or 1 large can of pumpkin 1 cup light brown sugar 1 cup white sugar I 2 Z tablespoons molasses Y teaspoon powdered cloves 3 teaspoons cinnamon 3 teaspoons ginger 1 teaspoon salt 4 eggs slightly beaten 2 cups scalded milk Mix ingredients in order given an and bake in hi lined crust pie plates Se Sel pie on bottom shelf shel of ot oven de gree for tor 10 minutes then move p pit ph to middle shelf shelt and reduce heat 1 tc moderate degree and bake fo foi 40 minutes or until a silver knit knife comes out clean As a variation for tor pumpkin pie add one teaspoon of ot grated orange orang rind to the filling before baking JJ if desired Finger Rolls Refrigerator H 14 cup sugar 1 tablespoon salt 2 tablespoons lard 1 tablespoon butter 2 Z cups boiling bolting water 2 yeast cakes V cup lukewarm water 1 teaspoon sugar 2 eggs beaten light 1 pounds flour Dissolve first four tour ingredients fat boiling water Let cooL Dissolve the yeast and sugar into the Lukewarm luke hike warm water Combine first tw twe m mixtures ad add the eggs Add one half halt of ot the flour and beat thorough ly for tor 10 Jr minutes Add remain remaining flour and beat until mixture blisters bUsters ere Brush top with melted d butter cove and place in refrigerator until mix ture doubles Four our to six hours c Shape into rolls Let rise fo for tor tw to three hours before before baking In hot degree degree a 8 oven for tor 10 to x U lI minutes or until golden brown Released by FPM Features |