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Show I - 1 -i7, ! : '. ' : - ' -UvJ ! vX.." . ::: - ' '' : : f,;;' ; 7- - : tt -"- I . - - ;: Nf 1 Glorify the Savory Turkey! (See Recipes Below) Thansgiving Topics THANKSGIVING IS ONE of the Important feast days of the year, and in a sense it's the beginning of the holiday season. Let's make it hearty, gay, full of thanks and cheer. Since everyone expects a big feast on the table for the special oc- THANKSGIVING MENU Baked Oysters Roast Turkey with Apple-Sausage Apple-Sausage Stuffing Mashed Potatoes , Baked Sweet Potatoes Broccoli au Gratin or Baked Squash with Peas Cranberry Salad Relishes Finger Rolls Beverage , Pumpkin Pie I Recipe Given. In nuts and pineapple, making sure of getting an equal distribution. Re fill shells with this mixture. Cm the marshmallows into small piece! and spread over the tops. Bake ir a hot (375-degree) oven until brown Broccoli au Gratin (Serves 6) Use one pound of broccoli. Seleci stalks with dark green, tightlj casion, plan it carefully and start working on it in advance so everything every-thing can be picture perfect. Plan an all white or ivory cloth and napkins nap-kins as a simple background for the table. Have your glasses sparkling, silver shining, and the china washed to spic and span neatness. IF YOU WANT to have a first course, plan an easy soup like cream of mushroom or asparagus or celery, a clear soup made beforehand. be-forehand. Here's a baked oyster dish that makes a nice appetizer: Baked Oysters Use four to six oysters for each serving. Open the shells, cover oyster oys-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 to the shells with crisp crackers. closed buds. Cook in boiling, salted water until easily pierced with fork. Drain. Make one cup thin white sauce, using one i or the turkey, allow from three-quarters three-quarters to one cup of bread crumbs for each pound of bird. Here's an Interesting Inter-esting stuffing tablespoon butter, one tablespooi flour and one cup milk. Place broc coli in buttered casserole, pour ovei the white sauce, top with buttered bread crumbs and grated Americai cheese. Bake until cheese melts. Baked Squash With Green Peas Select small squash, split anc bake until tender. Fill with cooked green peas, seasoned and buttered and sprinkle with crumbled bacon Pumpkin Pie (Makes 2 9-inch pies) S caps steamed and strained pumpkin or 1 large can of pumpkin 1 cup light brown sugar 1 cup white sugar 2 tablespoons molasses Yi teaspoon powdered cloves which you'll like for variety: Apple Sausage Stuffing (For 12 pound turkey) 1 pound pork sausage links 12 cups bread cubes 2 tablespoons minced onion Salt to taste 1 teaspoon pepper 2 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 roasting time, using a moderate (350-degree) oven. Baste frequently. frequent-ly. If turkey becomes too dark, cover with water-moistened cheesecloth. cheese-cloth. Cranberry Salad (Serves 8) 1 pound cranberries 2 navel oranges 2 cups sugar 1 package lime-flavored gelatin H 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-ing water. When cool, add the fruit mixture, celery and nuts. Pour into a mold and chill until firm. Baked Stuffed Sweet Potatoes (Serves 6) 6 medium-sized sweet potatoes H 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 butter, salt and orange Juice. Stir 3 teaspoons cinnamon 3 teaspoons ginger 1 teaspoon salt 4 eggs, slightly beaten 2 cups scalded milk Mix ingredients in order given ane bake in crust-lined pie plates. Se( pie on bottom shelf of oven (450-de gree) for 10 minutes, then move pi to middle shelf and reduce heat t moderate (350-degree) and bake foi 40 minutes or until a silver knif comes out clean. As a variation for pumpkin pie, add one teaspoon of grated orange rind to the filling before baking, li desired. Finger Rolls (Refrigerator) H cup sugar 1 tablespoon salt 2 tablespoons lard 1 tablespoon butter 2 cups boiling water 2 yeast cakes Vi cup lukewarm water 1 teaspoon sugar 2 eggs, beaten light 1 pounds flour Dissolve first four ingredients Ink boiling water. Let cooL Dissolve the yeast and sugar into the luke warm water. Combine first twt mixtures, add the eggs. Add one half of the flour and beat thorough ly, for 10 minutes. Add remaining flour and beat until mixture blisters. Brush top with melted butter, covei and place in refrigerator until mixture mix-ture doubles. (Four to six hours) Shape into rolls. Let rise for twe to three hours before baking in a hot (400-degree) oven for 10 to II minutes, or until golden brown. Released by WNU Features. With the blandness of veal as a main dish, you can properly add contrast with an onion soup as first course, and a cottage pudding with chocolate sauce as dessert. Whiteflsh Is so mild that it can easily be served with a piquani shrimp sauce, spinach or beets as a vegetable, and a tart lemon dessert. des-sert. With a simple baked ham dinner, serve oven browned potatoes and green peas with butter sauce, lemon lem-on or pineapple ice or sherbet con ' pletes the menu. I LYNN SAYS: Give Contrast to Menus With Careful Planning Certain food combinations are so good together because of contrast in flavor, texture and color that the meal seems more satisfying. Here are sorre foods you'U like for family fam-ily or entertaining: A sweet potato casserole with ham loaf makes a delicious main course. Creamed cabbage adds further fur-ther contrast, and an apple dessert adds lust the right finish. |