C34—Lancaster Farming, Saturday, November 22,1980
Tips on carving
YORK Who’s going to
win the annual battle of
carving the turkey at hokhay
meals? Marceil Sectarian,
Extension Home Economist
offers a method that can
make carving a turkey a
graceful and easy task:
•Cool the bird for about 20
minutes before you start to
carve. During this period the
meat becomes more firm so
that the turkey doesn’t fall
apart during carving.
•Separate the leg --
drumstick and thigh - by
holding the drumstick firmly
and pulling it away from the
body. At the same time, cut
through the skin between the
leg and the body. With skin
cut, the entire leg and the
body. With skin cut, the
entire leg will freely pull
away.
•To remove the leg, press
it away from the body. The
joint connecting the leg to
the backbone will often snap
free or you may easily sever
it with your knife point. Cut
the dark meat completely
Arlen Keener, 19, of Elizabethtown, Pennsylvania, is congratulated by Mr.
Nelson P. Galle, General Manager, Diversified Activities, Hesston Corporation
and Mr. W.D. Brink, National Sales Manager, Agricultural Chemicals, Shell
Chemical Company at the National FFA Convention in Kansas City, Missouri,
(November 11-14). Arlen was a National Finalist in the FFA Placement m
Agricultural Production Proficiency Award program co-sponsored by the
Hesston Corporation, Hesston, Kansas, and the Shell Chemical Company,
Houston, Texas, as a special project of the National FFA Foundation, Inc. Arlen is
the son of Mr. and Mrs. Walter L. Keener.
QUESTION & ANSWER SESSION
HOW THE COMMODITY
FUTURE MARKETS AFFECT YOU
WHAT IS HEDGING & HOW DOES IT AFFECT YOU
- WHO USES THE MARKETS & HOW DOES IT
AFFECT YOUR MARKET PRICE
NEW HOLLAND SALES STABLES
SMALL ANNUL ARENA
Tuesday, December 16th, 1980
7:00 P.M.
QUESTIONS - FROM THE PEOPLE
ANSWERS - SHEARSON LOEB RHOADES
COMMODITY DEPT.
FORNEY LONGENECKER, MILES THOMAS
ABE DIFFENBACH, JR.
Refreshments Served
from the body by following
body contour carefully with
your knife.
•Slice the dark meat by
placing the leg on a separate
plate and cutting through the
connecting joint. You may
slice the drumstick and thigh
individually. Hold the
drumstick with a napkin,
and hit it to a convenient
angle while slicing toward
the plate.
•To slice the thigh meat,
hold the piece firmly with a
fork Cut even slices parallel
to the bone.
•Prepare the breast for
easy slicing by placing the
knife parallel and as close to
the wing as possible. Make a
deep cut into the breast and
cut to the bone. This is your
base cut and all breast slices
will stop at this cut.
•After the base cut, begin
to slice the breast. Start
halfway up the side, carving
down, and ending at the base
cut. Start each new slice
slightly higher up the breast.
Keep shees thin and even.
OPEN MEETING
ON
Located At
FFA Awards
Russell C. Redding, of Gettysburg, is awarded the
American Farmer Degree in ceremonies at the 53rd
national FFA convention in Kansas City. At right
offering congratulations is Doug Rinker, National
FFA President.
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Steve Hershey, son of Mr. and Mrs. Bruce Her
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FFA convention. Making presentation is Doug,-
Rinker, National FFA president.
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