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Show This Week's RECIPE . . . With Thanksgiving approach-na approach-na the busy housewife looks infward to preparing her fav-rite fav-rite accompaniments to that traditional turkey menu. This week Mrs. Marvin Oldroyd submits sub-mits her favorite stuffing recipe, fnd Mrs. R. S. Jordan a delicious de-licious cranberry salad recipt for you to' try. BREAD STUFFING (For 12 to 14 lb. turkey) Combine: 5 cups bread crumbs or cubes lb tsp. sage or poultry seasoning sea-soning i2 tsp. baking powder Add: 1 tsp. salt ' J i4 tsp. pepper 2-3 cup minced onion' 12 cup diced cooked carrots 12 cup diced celery 3 tbs. finely chopped parsley. Mix well. Add: V2 cup melted butter ori margarine and enougn gib-let gib-let stock to moisten OA to A cup) Fill lightly into bird. Do not pack. Variations: Sliced mushrooms, oysters, chopped almonds, walnuts or chestnuts may be added if desired. CRANBERRY SALAD (Serves 8) 2 cups raw cranberries 2V2 cups water Cook until berries are tender (approximately 10 minutes). Strain (add enough water to make 1 pint cranberry liquid). Dissolve 1 tbs. gelatin in V4 cup cold water. Add to hot cranberry juice. Add 1 cup sugar 1 cup diced celery 1 cup diced apples (un-peeled) (un-peeled) V cup chopped nuts Place in jello molds and chill until set. Serve on lettuce leaves and garnish with salad dressing. |