OCR Text |
Show t - -.',.. . .l,.-..ai.ml.r..i.T-l. A,'...!, - w ...... t-J ! i yf 4 ? H- f I t. 1 Let Turkey Take a Second Bow. (See Recipes Below) Turkey Topics MR. GOBBLER can score Several Sev-eral triumphs after the big feast is over if he's dressed with the proper prop-er trimmings. Even the smaller turkeys which are purchased for small families have much good eating eat-ing on them, and certainly the large ones do, too, even though you may have had the whole big family around the table. As long as the bird can still be sliced, serve the succulent slices just as they St I come from the bird, with sal-J- ad or for sand-'ffZSZ sand-'ffZSZ wiches. Then when you get 'Ci&s2li-cSi to the smaller pieces, put them in delicious pie, creamed dishes, and casseroles. - Turkey Pie (Serves 6) 3 tablespoons butter 5 tablespoons flour 1 teaspoon salt Few grains pepper 2 cups milk cups diced cooked turkey cup cooked lima beans cup cooked whole kernel corn Cheese Pastry Melt butter in saucepan, blend in flour, salt and pepper. Gradually add milk, cook until thick, stirring stir-ring constantly. Add turkey, lima beans and corn; heat. Pour into 6 individual casseroles and top with cheese pastry cut in turkey shapes. Bake in a hot oven (425) for about 12 minutes, or until pastry is lightly light-ly browned. Turkey Pilaf (Serves 6-8) 7 tablespoons cooking oil i mushrooms, finely sliced 3 tablespoons finely shredded green pepper 1 tablespoon tomato puree 1 cup light cream or top milk cup sour cream 2 tablespoons prepared mustard 2 teaspoons salt teaspoon cayenne pepper 2 cups diced cooked turkey 2 medium onions, sliced 1 cup raw rice 3 cups meat stock or bouillon cup blanched, fried almonds Heat three tablespoons of cooking cook-ing oil in heavy pan. Add sliced mushrooms and cook over fairly high heat for two minutes. Add green pepper and tomato puree. Stir in the light cream or top milk and sour cream very slowly. Add mustard, one teaspoon salt, the pepper and mix well. Add diced, cooked turkey. Heat two tablespoons table-spoons of the cooking oil in a heavy skillet and brown sliced onion until un-til crisp. Add browned onion to turkey mixture. s !rY To prePare rice' jKpAr) neat ne tabie" (sKI))r I spoon of the oU Noy a heavy pan' l sTjl1 add rice and re" maining tea- cz c spoon of salt. Cover with meat stock or bouillon and bring to boil. Cover pan with waxed paper, then lid. Bake rice in moderate oven (350) for 25 minutes or until tender. Mound rice on a serving dish and pour hot turkey mixture over. Scatter almonds al-monds that have been fried in the remaining cooking oil, over the top. LYNN SAYS: Try these Tasty Treats During Cool Weather Put hot sweetened apple sauce through a sieve and spread over hot croutons. Sprinkle with a mixture of cinnamon, sugar and chopped nuts; serve in dessert dishes. Vary your Swiss steak by using one of the following liquids to replace re-place tomato juice: canned mushroom mush-room or onion soup, consomme with grated carrots, chopped onion and celery, or sour cream diluted with milk. j LYNN CHAMBERS' MENU Turkey Pie Grapefruit-Orange Salad Bacon Muffins Beverage Apple Brown Betty Hard Sauce Recipe Given Cheese Pastry 1 cup flour Vi teaspoon salt H cup butter Vi cup grated cheese 2 to 3 tablespoons water Sift together flour and salt. Cut in butter and cheese until consistency consist-ency is like coarse cornmeal. Add water, mixing lightly with fork and form into ball; chill. Roll out and cut with round or turkey shaped cutter. Turkey Corn Casserole (Serves 4-6) 2 cups cubed, cooked turkey or chicken Va cup finely chopped celery 1 12-ounce can (1 cups) whole kernel corn Vi cup chopped pimiento 1 tablespoon chopped onion Vi cup fat 3 tablespoons enriched flour 1 teaspoon salt 1 cup turkey stock 2 well-beaten eggs Green-pepper rings cup buttered bread crumbs Vi cup gTated American cheese Arrange turkey, celery, corn and pimiento in greased baking dish. Cook onion in hot fat until golden. Add flour and salt; blend. Gradually add stock; cook until smooth and thick, stirring constantly. constant-ly. Quickly stir sauce into eggs. Pour over turkey mixture. Top with green-pepper rings. M i x crumbs with cheese; sprinkle over top. Bake in moderate oven (350) 30 minutes. Bones, Skin and Scraps for Rich Stock To prepare broth, crack the bones if possible. For the cracking use a steak pounder, a mallet or a pair of pliers. If you t--"irri can'' crack them So ahead any-pzSL any-pzSL 5) way for you'll . fr stiU get a good cVxJZ? broth. Place f Y bones in a sauce V I pan. Add water to cover, 1 small onion, a carrot, a few ribs of celery, and soup herbs if you have them. Simmer 2 or 3 hours. Strain, cool promptly, then store in coldest part of refrigerator. Cream of Turkey Soup (Serves 4) 2 tablespoons butter 2 tablespoons flour 1M cups turkey stock 'A cup cream or top milk H to H cup chopped cooked turkey meat Chopped parsley Prepare a sauce of the butter, flour and stock. Set over hot water, add stock and meat. Heat. Season to taste with salt and pepper. Serve very hot garnished with parsley. Turkey in Toast Cups (Serves 4-6) Combine one 10y2-ounce can condensed con-densed cream of mushroom soup and Vz cup top milk; blend; heat; add 1& cups diced, cooked turkey and Vi cup chopped canned pimento. pimen-to. Add some of hot sauce to 1 egg yolk; stir into remaining hot sauce. Heat thoroughly over low heat. Serve in toast cups. One-half cup of seedles raisins added to your favorite recipe for cranberry sauce adds interest to the relish. This is especially good with pork. A good sauce to serve with asparagus, as-paragus, frozen or canned, is to make a thin white sauce. Pour over the vegetables and garnish with riced, hard-cooked egg. Good to serve with chilled vegetable vege-table juice as a first course is a thin slice of ham spread with well seasoned cream cheese and rolled, then fastened with a toothpick. |