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Show FARMwHOMEto UTAH 8TATB EXTENSION 8EBVICB A.GBICULTDRB - HOME ECONOMIC By Mary Lois Reichert Home Demonstration Aaent TRY TURYEY SANDWICHES Looking for something special to serve at club the next time you are hostess? How about delicious deli-cious turkey sandwiches? Take advantage of the plentiful supply of turkeys this fall. The prices are especially desirable to the buyer and are just about as low as they have ever been. Also, turkey is something excitingly different dif-ferent for the club luncheon and you just can't beat turkey sandwiches. All sizes of turkeys are available avail-able for your selection. A 12-pound bird will yield enough sliceable meat to serve a dozen people generously. gen-erously. Roast the fowl at a low oven temperature of 325 degrees F. to assure maximum meat yields and more succulent meat. Here is a roasting timetable recommended by the National Turkey Federation Federa-tion which homemakers can use as a guide in preparing turkey: Roasting Timetable 4 to 8 lbs. ready to cook 3 to 4 hrs. 8 to 12 lbs. 4 to 4Y2 hrs. 12 to 16 lbs. 4i2 to 5 hrs. 16 to 20 lbs. 512 to 7 hrs. 20 to 24 lbs. 7 to 8Y2 hrs. BRIGHT SALAD This year's apple crop is expected ex-pected to be 10 million bushels larger than last year's with most of the increase in Eastern states, according to the U. , S. Department Depart-ment of Agriculture. October was a month of heavy harvest of fall and winter apples. For homemakers homemak-ers who are getting out their file of apple recipes as the crop comes to market, here's a colorful idea for a special luncheon salad: Ingredients for four servings: 4 tart firm apples; V2 cups sugar; 14 tsp. salt; Y2 cup red cinnamon candies; 3 cups water; l2 cup cottage cot-tage cheese or 3 to 4 ounces of cream cheese; CUP chopped green pepper. To make: Pare and core apples. Add sugar, salt, and red candies to the water. Put over heat and stir until desolved. Cook apples slowly in this syrup in a covered pan until just tender, turning occasionally oc-casionally to color evenly. Drain and chill. Mix cheese with green pepper and stuff apples. Serve on watercress or other salad greens. |