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Show Turkey again? . Turkey is a versatile, inexpensive, nutritious food which should be considered for meals year-round. If you are looking for new ways to serve this Thanksgiving favorite fa-vorite using leftovers 'tjr fresh turkey, Dr. Von Men-denhall, Men-denhall, extension nutritionist nutri-tionist at Utah State University, Univer-sity, suggests the following recipes provided by the National Turkey Federation: . TURKEY TERIYAKI 8 turkey drumsticks Ya cup soy sauce cup honey Vi teaspoon monosodium glutamate Vi teaspoon ground ginger one-eighth teaspoon garlic powder 2 teaspoons cornstarch Combine soy sauce, hon ey, monosodium glutamate, ginger and garlic. Place turkey drumsticks in large plastic bag and pour soy sauce marinade on top. Regrigerate 2-24 hours. Turn drumsticks over several times during marination. Roast turkey drumsticks over medium coals for one to one-half 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. TURKEY CREOLE 4 tablespoons oil 2 cups diced onions 2Vi cups diced celery 1 cup diced green pepper 2 teaspoons finely minced garlic 1 can (28 oz.) tomatoes, broken up 1 tablespoon paprika 2 teaspoons original Worcestershire Wor-cestershire sauce, divided 2 tablespoons cornstarch Va cup water cups diced, cooked turkey (about VA lbs.) In a large heavy saucepan heat oil. Add onions, celery, green pepper and garlic; saute for five minutes. Add tomatoes to saucepan. Stir in paprika, salt and three -teaspoons of the Worchester-shire Worchester-shire sauce. Bring to boiling. Reduce heat and simmer covered for 20 minutes. Blend cornstarch with water. Stir into saucepan. Add turkey and remaining two teaspoons Worchester-shire Worchester-shire sauce. Simmer covered, cover-ed, stirring occasionally, until mixture is thickened, about ten minutes. Spoon into parslied rice ring, if desired. Makes 8-10 servings. TURKEY BUFFET SALAD Vi cups Julienne strips cooked turkey breast Vt medium tomatoes, peeled 1 medium avacado, peeled Vi hard cooked eggs Vi pound crisp, cooked bacon Vi head lettuce 1 small bunch chicory or red lettuce Vi head romaine Vi bunch watercress 2 tablespoons finely chopped chives Vi cup crumbled bleu cheese or finely grated cheddar 1 cup garlic French dressing 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, tomato-es, avocado, eggs, bacon, cheese and chives in rows in Turkey hints 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 two tablespoons oil. Stir-fry carrots for one minute. Add green pepper and pineapple and heat through. Add sweet-sour sauce and tender wing pieces and bring to simmer. Serve hot over rice. Makes 6 servings. Conf. fo pg 9 pretty, contrasting colors over the top of the greens. For an especially attractive pattern, arrange turkey strips' across center and on either end, then arrange tomato, egg, bacon in rows on one side of center, with grated cheese, avocado and chives on the other; sprinkly bacon on either side of breast of turkey. To keep the attractive design while serving, serv-ing, sprinkle part of the dressing across only one end at a time, toss lightly and serve from that section. Makes 3V4 quarts salad or 8-10 large servings. TURKEY WINGS SWEET 'N SOUR 6 turkey wings 2 cups water 1 rib celery 1 teaspoon salt Va teaspoon pepper 3 tablespoons cornstarch lVa cups chicken or turkey stock Vi cup brown sugar Vi cup vinegar V cup soy sauce Vi cup catsup or chili sauce 2 tablespoons oil 1 cup carrots, roll cut 1 cup green pepper, cut into strips 1 cup drained pineapple chunks Separate wings at joints and discard tips. Wash, drain and cook in water along i Turkey hints rots, celery, parsley and bay leaf. Cover; simmer 30 minutes more or until vegetables vege-tables are tender. Meanwhile, Mean-while, remove skin and bone from turkey thighs leaving meat in large pieces; add to broth along with corn and zucchini when vegetables are tender. Salt to taste; simmer 5-10 minutes more or until thoroughly heated. Remove-bay Remove-bay leaf. Stir in wine. Makes 6 servings. corn or 1 ( 10-oz.) pkg. frozen corn 1 small zucchini, sliced V2 cup dry white wine (optional) Place turkey thighs in large kettle with tight-fitting lid, add water and salt. Bring to a boil, cover, and simmer, 1 to 1 V2 hours or until tender. Remove turkey and skim fat from broth; stir in tomatoe sauce, onions, car- conf from pg. 5 TURKEY MEAT BALLS 1 lb. ground turkey Vi cup fine, dry bread crumbs 1 tablespoon instand dried onion lA cup milk 1 small egg, beaten 1 teaspoon salt V teaspoon monosodium glutamate 18 teaspoon pepper 1 tablespoon shortening 1 4-oz. can mushrooms 2 boullion cubes Va cup flour 1 cup dairy sour cream 4 cups cooked noodles (5-oz.) Mix together ground turkey, tur-key, crumbs, onion, milk, egg and seasonings. Shape into 1 Vj" balls. Melt shortening in heavy sTrillet over medium heat and brown turkey meat balls on all sides. Cover skillet, lower heat and cook 10 minutes. In t 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 Hour into drippings. Add prepared mushroom liquid-stir 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 crearn sauce. Sprinkle with paprika and serve immediately. Makes 4-6 servings. HEARTY TURKEY STEW 3 turkey thighs, fresh or thawed 5 cups water 1 tablespoon salt 1 15-oz. can tomato sauce with tomato bits 6 tiny onions, peeled or 2 medium onions, peeled and quartered 6 small carrots, pared and sliced diagonally 3 stalks celery with tops, sliced diagonally Vi cup chopped fresh parsley - 1 bay leaf 1 (16-oz.) can whole kernel sssssssssssssssssssssss |