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Show , 4 r - i ..'.. t ; i . : . . ; - i -- f K i i i. ' v ? ' ' 1 I I : '. ' ' f ; I ; -v it; : i '.' i ' ' ; I V - " . J ! : -A'h " V ! ". ' - -- -xf mMOntfTr V r ' t i nr i " it i n umi W n w'nl' iA n ft ifaiVif itfrfrir-hrilfl . DUP CONTRIBUTES QUILT- Fawn Willes, president of the North Utah County Daughters of Utah Pioneers, displays hand-made quilt made by the 13 camps in North Utah County. Area covers camps in Lindon, north to Lehi and Alpine. Each camp contributed to the materials in the project, as well as contributing time to quilt it. The finished quilt will be contributed to the Festival of the Trees. Turkey with a twist Turkey is a versatile, nutritious food which should be considered for meals year-round. If J you are looking for new ways to serve this Thanksgiving favorite using leftovers or fresh turkey, Dr. Von Mendenhall, extension nutritionist at Utah State University, suggests the following recipes provided by the National Turkey Federation: Turkey Teriyaki ! 8 turkey drumsticks 34 cup soy sauce I V cup honey j lA tsp. monosodium ! glutamate Vi tsp. ground ginger , 18 tsp. garlic powder 2 tsps. cornstarch Combine soy sauce, honey, monosodium glutamate, ginger and garlic. Place turkey drumsticks in large plastic bag and pour I soy sauce marinade on top. Regrigerate 2-24 hours. Turn drumsticks over several times during dur-ing marination. Roast turkey drumsticks over medium coals for 1 to Vt hours until large meaty part of drumstick drum-stick is fork tender. Add cornstarch to the remaining marinade and heat over medium heat until thickened. Baste turkey occasionally occas-ionally with sauce. Makes 8 servings. Turkey Creole :4 Tb. oil 2 cups diced onions 2'2 cups diced celery 1 cup diced green pepper 2 tsp. minced garlic 1 can tomatoes, broken up 1 Tb. paprika 2 tsps. salt 5 tsp.. Worcestershire sauce, divided 2 TB. cornstarch V cup water 4 cups diced, cooked turkey In a large heavy saucepan heat oil. Add onions, celery, green pepper and garlic; saute for 5 minutes. Add tomatoes to saucepan. sauce-pan. Stir in paprika, salt and 3 teaspoons of the Worchestershire sauce. Bring to boiling. Reduce heat and simmer sim-mer covered for 20 minutes. Blend cornstarch with water. Stir into saucepan. Add turkey and rmeaining 2 teaspoons teas-poons Worchestershire sauce. Simmer covered, stirring occasionally, until mixture is thickened, thick-ened, about 10 minutes. Spoon into parslied rice ring, if desired. Makes 8-10 servings. Turkey Buffet Salad 3 cups julienne strips cooked burkey breast 2 medium tomatoes, peeled 1 medium avocado, peeled 3 hard cooked eggs V2 pound crisp, cooked bacon Vi head lettuce 1 small bunch chicory or red lettuce 1 head romaine Vi bunch watercress 2 TB. chopped chives XA 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 a large salad bowl, heaping heap-ing . up slightly in center. Arrange the turkey, tomatoes, ava-cado, ava-cado, eggs, bacon, cheese, and chives in rows in pretty, contrasting con-trasting colors across the top of the greens. Add dressing. Makes 3'2 quarts salad or 8-10 large servings. Turkey Meat Balls 1 lb. ground turkey '2 cup fine, dry bread crumbs 1 TB instant dried onion Vi cup milk 1 small egg, beaten 1 tsp salt V tsp. monosodium glutamate 18 tsp pepper 1 TB shortening 1 4 oz. can mushrooms 2 bouillon cubes lA cup flour ' 1 cup dairy sour cream 4 cups cooked noodles (5 oz). Mix together ground turkey, crumbs, onion, milk, egg and seasonings. season-ings. Shape into 1 Vi inch balls. Melt shortening short-ening in heavy skillet over medium heat and brown turkey meat . balls on all sides. Cover skillet, lower heat and cook 10 minutes. In . 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 flour into drippings. Add prepared pre-pared mushroom 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 cream sauce. Sprinkle with paprika and serve immediately. Makes 4-6 servings. |