Thanksgiving and poultry go What goes together better than poultry and the holidays? Well, not much - at least as far as meat Is concerned. For ever since the Pilgrims used the wild turkey as their main meat at the first Thanksgiving meal, poultry has been a tradition at moot holiday tables. Poultry, Including chicken and turkey are still a good buy looking at price per pound of protein and is much cheaper in the long run then most other meats as there is virtually little waste to the birds. The birds can be frozen and stored to use at any lime and are easy to incorporate into leftover meals such as chicken or turkey “a la king” or hot sandwiches with gravy. Although relatively easy to prepare and serve poultry needs special attention. Careful consideration should be used when purchasing the birds as well as in cooking them. Many people wonder just what size turkey or chicken to buy as some individuals do not like a great deal of leftover meat. Considering a Vi - % pound serving for each in dividual, an easy buving guide is as follows: rBBSSBQ PIPEUIE There’s a STA-RITE pipeline system to fit any stanchion barn or milking parlor... and to fit any budget, too. The heart of this system is the STA-RITE Full-Control milkhouse panel. It’s compact, efficient, low-cost, and convenient. Handies up to 8 milkers, yet can be switched from milk to wash in sec- onds for fast, thorough cleaning. Factory assembled and tested for easiest installation, most dependable operation ... Ready to use ... simply connect pipeline and plug in! STA-RITE Pipeline Systems Sold and Serviced By; STA-RITE SYSTEM AVONDALE SUPPLY CENTER LANCASTER SUPPLY junction US 1 & 41 Avondale, PA 215-268-8238 CHAPMAN STORE TEMPLE SUPPLY YORK WEST STORE RD2, Wescosville, PA N. 5Hi St. Highway 26 W. Market SI. 215-395-3381 Temple, PA York, PA 215-929-5264 717-792-2674 4-10 servings • 4-B lb. bird 10-20 servings - 6-12 lb. bird 2MO servings • 12-16 lb. bird. As moat turkeys arc bought frozen, a thawing period is Important to consider before preparing the poultry. If possible, poultry should be thawed In the refrigerator to prevent bacteria from growing on the meat. A small whole bird should be thawed 1-2 days leaving 2-3 days for larger birds. Poultry should be roasted In a low open pan between 325 - 350 degrees. For capons weighing between 4-9 lbs. the bird should be roasted at -3% lbs. hours. Turkeys from 8-12 pounds may be roasted 3% -4% hours. Many people like to start their poultry at 425 degrees for 25 minutes - 35 minutes and then reduce the heat. This higher tem perature will serve to destroy any bacteria which might have grown on the poultry. Do not allow poultry to stand in the open for long periods of time. Poultry like wild game is subject to spoilage and bacteria which can be extremely harmful. Thawing is recommended in the refrigerator or even in a plastic bag. fast... efficient... milk handling! 1027 OiDerville Rd. Lancaster, PA 717-397-4761 Lancaster Farming, Saturday, Nov. 22,1975- together well While whole poultry is widely used by many cooks, their are several other ways in which to buy the meat. Turkey for instance can be bought in parts or halved or processed Into turkey rolls ready for the oven. Chicken can also be bought either in whole or cut up portions and in many forms of processed foods. But whatever way you buy it, poultry offers a myriad of cooking ideas and can be-used for many different meals. To aid in cooking ideas the following recipes have been compiled for your convenience. Also included are some interesting recipes to complement any poultry dish. Flavored Batter Baste for Turkey Prepare turkey for roasting. Before putting into the oven baste with % cup of butter and 2 teaspoons of paprika. Roast according to weight and baste oc casionally with mixture. For variety substitute oregano or basil for the paprika. Cranberry Crusted Turkey Roll Roast a medium sized turkey roll according to direc tions. When almost done lift turkey roast from pan and set in low pan. In a small bowl combine 1 cup of cranberry (whole) relish with 2 teaspoons orange marmalade. Mix well. Place in small saucepan and combine with 2 teaspoons of cornstarch and V« cup orange Juice. Cook until thickened. Spoon mixture over turkey roast and set back into oven until wanned. Slice roast carefully and spoon extra topping on meat. Stuffed Chicken Breasts Hawaiian 3 whole broiler-fryer chicken breasts - halved, boned and skinned 2 cups stuffing V* cud com oil one third cup flaked coconut pineapple glaze Pull each chicken breast apart in center to form a pocket for staffing. Fill breast pockets with stuffing and secure with food picks or skewers. Heat oil in a fry pan over medium heat. Brown chicken breasts. Place in a long shallow pan lined with foil. Brush pieces with pineapple glaze and' cover pan tightly with foil. Bake at 350 degrees for 45 minutes. Uncover brush with glaze and bake 30 minutes longer. Sprinkle chicken with flaked coconut. Serve with rice. Recipe courtsey of the Pa. Poultry Federation. • V* cup pineapple syrup V* cup orange juice 2 tablespoons meat sauce 1 tablespoon melted butter Mix together pineapple syrup and ingredients. XXX Orange Chicken with Pecan Pflaf 4 broiler-fryer chicken breasts halved and boned 1% teaspoon flavor enhancer 1 teaspoon salt V* teaspoon pepper % cup flavored bread crumbs % teaspoon thyme 1 teaspoon grated orange peel 1 orange peeled, seeded, cut In small pieces 2 tablespoons finely chopped pecans 2 tablespoons melted margarine 1 cup freshly squeezed orange juice V* cup oil Flatten chicken breasts with rolling pin. Sprinkle chicken with flavor enhancer salt and papper. In a bowl, mix together crumbs, thyme, orange peel and pieces, oceans, margarine and orange juice (3 tablespoons) Spoon a portion on each chicken piece. edges over and secure witn toothpicks. Heat on and brown pieces. Place chicken in low pan and baste with orange juice. Bake 45 minutes at 375 degrees. Serve with Pecan pilaf made by combining cooked fluffed rice with chopped pecans. Recipe courtesy of the Chicken Cookbook - Pa, Poultry Federation. For die leftovers .. Molded Poultry Salad 1 envelope unflavored gelatine 1 envelope chicken broth seasoning 1 cup water 1% cups creamed cottage cheese 1 cup minced turkey or chicken Vz cup chopped red pepper salt and pepper to teste Sprinkle gelatin and chicken broth over Vt cup hot water in saucepan. Cook and stir over low beat until gelatin dissolves. Remove from heat. Add remaining water and beat in cottage cheese and until thickened. Fold in meat and pepper. Season with salt and pepper. Pour into loaf pan or mold. Chill to set. Garnish with lettuce and salad dressing. XXX Turkey Sain'l .Ssip-eme 3 cups diced cooked turkey % cup chopped celery Vz cup minced onion V* cup plus 2 tablespoons mayonnaise cup chopped green pepper Combine turkey with celery, onion and pepper. Season to taste with salt and pepper. Thin mayonnaise with Vz teaspoon milk and combine with meat. Mix well. Chill and serve with a lettuce leaf. Sprinkle salad yrith paprika. XXX Pineapple Glaze 51
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