—Lancaster Farming. Saturday. July 13.1968 14 For the Farm Wife By Mr*. Richard C. Spence, Food Editor TURKEY TALK A 4M: pound whole leg drumstick and thigh from a large turkey is enough for 6 good servings and some smaller pieces for other uses. Turkey legs often frozen in pairs, are available in most market areas but not necessarily in every market. They are a thrifty choice for a good, high quality protein food. Braising is an excellent way to cook tur key legs and drumsticks for a tender product. It’s easier to get deep browning of the legs if they are defrosted, but they may be cooked from the frozen state, either braised or stew ed. Defrosted turkey legs take about 214 hours to braise: if cooked without defrosting, SPENCE allow a little more time. Rub flour seasoned with salt and pepper into the in foil, double wrapping if fire skin and brown the legs in hot is very hot. Place on rack, 3 to fat Add a little water, cover and 6 inches from heat. Grill one cook over low heat on top of-the hour or more, until fork-tender, range or in the oven at 325 de- turning occasionally When tur giees until the joint mores easi key is tender, remove from foil ly Cook 2*4 to 3 houis. foi and brush with Gala Barbecue fiozen oi thawed legs Turkey Sauce . Gull 15 to 20 minutes leg may be sliced and sen ed Rot longer, turning and brushing or cold, cut into chunks and used fiequently. in salads casseroles and stews GALA BARBECUE SAUCE BARBECUED TURKEY DRUMSTICKS 6 turkey drumsticks (about 1 pound each) Salt and pepper Butter Place each turkey leg on a piece of heavy-duty aluminum toil Sprinkle with salt and-pep per and dot with butter Wrap ff— — ' That's why the money you place in our core is so important to the community. If furnishes the payrolls, buys the lumber and materials that go into a new home or improve an old 1 one. Few industries stimulate business and promote prosperity like construction. The dollar you save at home works at home, helps keep our town a good place in which to live and raise a family. We invite your savings. ACCOUNTS INSURED TO $15,000 j FIRST FEDERAL! 'avinps and^oan ASSOCIATION Of LANCASTER 25 North Duke St. phone 3930601 ♦fits'* Mon. thru Thurs. 9 to 4:30 can (S i/'.) tomato sauce with toinato bits cup molasses cup lemon juice teaspoon salt teaspoon Tabasco tablespoon Worcestershire sauce teaspoon dried leaf mar joram tablespoon chopped chives, frozen or freeze-dried Fri. 9 to 6 NOTE: Sauce may be used on hamburgers or • frankfurters. Place meat on grill; brush with sauce. Cook, turning occasional-' ly, until desired degree of done ness, basting frequently. TURKEY-AVOCADO RICE SALAD 4 teaspoons lemon juice IV2 cups diced avocado I cup cooked, diced turkey 1 cup cooked rice Vs cup finely chopped celery Vz teaspoon finely chopped green onion 2 tablespoons mayonnaise 2 tablespoons sour cream I teaspoon salt Pour lemon juice over avo cado. Combine remaining in gredients. Mix well. Add avocado and toss lightly. Chill. Serve on {risp lettuce. About 180 calories per serving. 6 servings. The recipe for Turkey Harle quin makes 24 servings of Vz cup each. One recipe may be di vided to make 6 meals with 4 servings each, or 4 meals of 6 . I Sat. 9 to noon Combine ingredients; mix well. Refrigerate overnight to blend flavors. Mokes 1% cups. And USDA now reports that carcass grades have meanwhile shown a substantial increase in cup molasies the proportion ot higher gr.de 2J ?, r ‘.r.; d ..r.“* r<l Ah estimated « percent et cap cider vinegar the barrows and gilts slaughter u£p»?drled lea hung. «d ■» federally impacted plant. SUMMER HOLIDAY BARBECUE SAUCE Vi Vi Vi Blend together molasses and mustard; stir in vinegar. Add catsup and tarragon; mix well. Brush on chicken or turkey dur ing last IS to 20 minutes cooking time, and on hamburgers and frankfurters during all of cook ing time. Makes 1% cups. Dear Long and Bomberger; Up on my roof I want to build a look-out station so I can watch for flying saucers. Do you have any Do-It-Yourself plans? Dear Watchful: We don’t get many requests such as yours but we can offer lots of help to Do-It-Yourselfers uith plans, free instruc tions and modern materials for most any other project you can name. For example: Fences, porches, patios, vacation homes, garages, flagstone walks, etc. Come on in and ue’ll see w hat we can do for you. YOUR REMODELING HEADQUARTERS The Pork Chop Is Better U.S. consumers want leaner pork and they are getting it. Farmers’ and meat-packers’ ef forts are paying off. Over the past 7 years, lard yield per hog has gone down nearly 20 per cent. on'hand for a quick meal. TURKEY HARLEQUIN 2 cups chopped onion 1 cup chopped green pepper Vs cup fat or oil % cup sifted flour 1 tablespoon salt Vi teaspoon pepper 3 cups turkey broth 2 cups drained cooked toma toes 2 cups apple juice 3a cup raisins 1 tablespoon chopped parsley 2 quarts diced cooked turkey Cook onion and green pepper in fat or oil until tender, but not brown Stir in flour, salt and pepper. Combine broth, toma toes, apple juice, raisins and parsley. Heat to boiling. Stir in the onion-green pepper mixture and cook over low heat until thickened, stirring frequently. Add turkey and reheat to blend flavors. To Freeze Cool quickly. Pack in freezer containers, leav ing headspace. Seal and freeze immediately. To prepare for serving Re move from containers and re heat in double boiler, 30 min (Continued on Page 15) Signed: Yours trulj, HOME CENTER from April 1967 to March 1968 graded No. 1 ■— or lean in re lation to length and weight. This represents a big im provement over the past few years. In a comparable 12- month period in 1960-61. for ex ample, a similar study found that only one-third of the hogs ranked in the top grade. The typical barrow or gilt pork carcass is about one-third of an inch longer now compar ed with 7 years ago. Generally, the longer hog is leaner. Fat bogs grade No. 3, at the other end of the scale. Their number in 1967-68 dropped to 12 percent, down from 25 per cent of the total only 7 years ago. The proportion of No. 2 hogs held about steady at 35 percent. Medium and cull grades totaled less than 3 percent in both studies. These preliminary figures come from an Economic Re search Service study made with Consumer and Marketing Ser vice assistance and not yet pub lished in its entirety. Carcass grades for the study were obtained for 57,000 hogs, close to one in a thousand of total slaughter. A USDA hog grader sampled and graded 121 full-day hog kills in 56 hog slaughtering plants throughout the United States a sample chosen to represent all hogs in all regions and seasons. Official standards for barrow and gilt grades were revised ef fective April 1, 1968. The revis ed grades reflect more ly the improved values of the' US. pig crop, and are more comparable with grading sys tems used by some large pack ers to help producers guide shifts in production. Watchful 45 N. Broad St. in Lititz Phone: 626-2123
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