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Show Citizen, Review, Press, Mon., Nov. 21, 1983 - Page 15 Study finds quick turkey preparation Thawing a turkey can be time consuming and messy, which may be one of the reasons most of us eat turkey only once or twice a year. According to Charlotte Brennand, assistant professor of nutrition and food sciences at Utah State University, thawing has little to do with how a turkey tastes when it's done. She says you can roast a juicy, tender turkey any time of the year with only about five minutes preparation time. You can take the turkey directly from freezer to oven with little worry about taste. Brennand and graduate student Kim Toot did a four month study on the best methods of roasting turkeys. Their taste panels found very little difference between thawed, roasted turkey and turkeys, put directly in the oven from the. freezer. "We simply unwrapped the turkeys, put them breast up in a pan, covered the top with a foil tent and put them in the oven to bake. The only additional time spent on preparation was used to check the temperature of the bird and to remove the foil tent during the final half hour to aid browning," Bren-nand says. The major drawback of the freezer-to-ove- n method is that you cannot stuff the turkey before you cook it. Brennand says, "The study was designed mainly to show people how easy it is to cook an economical and nutritious meat like turkey year round. Most people will still want to thaw and stuff their turkeys for Thanksgiving because it is traditional. Family histories give new clues I - Sift. - v 4 'i i i " - Going beyond politics, wars, and diplomacy, beyond the work of kings, counselors, and philosophers, historians have begun to bury themselves in new material. Taking all aspects of life as im-portant clues to the character of culture and social change, a dazz-ling diversity of historians are studying a remarkable array of groups: children, women, ethics, working classes, the poor and downtrodden, the family and local community in an effort to recover the past. Studies jn family and community history are among the richest veins 0f these new efforts at historical mining- - The Utah History Fair, Utah Endowment for the Humanities, Utah State University and BYU's pomilv and Community Center are OAKY KU.NZ earned by attending both the lecture and the workshop. For further information, contact Shannon Hoskins, director of the Utah History FAir at sponsoring a public lecture series throughout the state of Utah in an effort to introduce the public, students and teachers to the con-cepts of family history. The Provo area lecture will be held at 7 p.m. Dec. 1 at the BYU Convention Center, Room 265. Dr. James Faulconer, Professor of Philosophy at BYU, will present a brief interdisciplinary view of the family and community developing the 1983-8-4 Utah History Fair theme: "The Family andor Community in History." Gary Kunz will speak on the "Roaring Twenties in Provo" as an explicit example of the Utah History Fair's theme for this year. It will be helpful to students and teachers participating in this year's Fair. The lecture will be offered as part II of the Utah History Fair Workshop held in Provo, Sept. 28. Utah State University credit may be Jeans and Tops Always on Sale TKAIFIFiaC JWEANS FACTORY OUTLETS Next to Piece Goods 480 W. State St. Pi. Grove 785-989- rams yy WEST Open Mon.-Fr- i. 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W dS - mM 1 1 omy 19.99 Wrapping Jfe I H ei j) e QJf& PLEASANT GROVE - AMERICAN FORK i,.i..v,..1.MaiT! itior?e,S'Cal Pro,ession that KILLS (by Abortion) man 1.5 MILLION unborn babies each year bH0ULD KEEP ITS MOUTH SHUT .ABOUT HOME BIRTH - Go cold turkey You need to get Thanksgiving leftovers below 40 F as soon as possible to prevent food spoilage and possible poisoning. The best method is to slice the turkey and put the leftover dressing in shallow pans for quick chilling,, says Dr. Georgia Lauritzen, Extension nutrition specialist at Utah State University. New drive in life Driver education classes for adults who have never driven or who do not now have a license will begin Nov. 28 at Utah Technical College at ProvoOrem. The classes will begin early to finish prior to the holidays. The course will begin with registration at 5:30 p.m. on Mon-day, Nov. 28, in the driver training area of the college, located just inside the west entrance of the south wing on the Provo campus. Classes meet Monday through Friday, from 5:30 p.m. to 7:30 p.m. for three weeks. Utah law now requires that an approved course be taken prior to initial issuance of a driver's license. Tuition for the course is $87, which includes simulated driving ex-perience. Ten hours in addition to class time will be spent on the road. For more information please call extension 143. i ' '' i LA RAE BEZZANT, Hospital Employee for November. Hospital names top employee LaRae Bezzant, an employee in e housekeeping department at American Fork Hospital, has been "amed Employee of the Month for November. Mrs. Bezzant has been employed at the hospital since Sept. of 1969, ?"d is described by as k'ng "always happy and cheerful no matter what the situation is, and a ays courteous to the needs of others." "She is always willing to go the extra mile," and never complains. e is also described as being a "ard worker. stle has served on the hospital Wik committee at the hospital. Brn in Bingham Canyon, she eceived her education in Bingham anyn and at Jordan High School. "e and her husband, the late ?ert Bezzant, had four children, "yfcrt, Margaret, Janet and Cindy. spare time, she enjoys art crocheting. |