C6—Lancaster Farming, Saturday, November 22,1980
4% Boms On The Range Wk
Thanksgiving Favorites
Benjamin Franklin wanted the turkey to be the national
bird, and while the bald eagle was selected over his
choice, old Ben would feel right at home this month as
Americans settle down to a Thanksgiving turkey dinner
The Food and Nutrition Division of the Pennsylvania
Department of Agriculture notes that America’s favorite
feast food, turkey, is in good supply this month According
to James J Gallen. Jr , chief of the Food and Nutrition
Div’son, turkey is relatively inexpensive when compared
to other meats
“Current pricing for turkey ranges from 95 cents per
pound to 51 09 per pound for a large bird of 16 to 20
pounds,” he said “Prices for turkey may drop slightly as
we approach Thanksgiving, although the cost will be
slightly higher than last year ”
Gallen said that turkey has a lot more going for it than
]ust its price “A whole roast turkey has less than half the
fat and one-third the saturated fat of lean ground beef," he
said It ranks higher in protein than any other cooked
meat and is one of the lowest in calories (205 for 3 1/2
ounce serving)
Turkey also supplies generous amounts of the B
vitamins, riboflavin and niacin These vitamins are im
portant in the proper functioning of nerves, appetite, good
digestion and healthy skin Also, because of its high
protein and low fat content, turkey is valuable in menus
for diabetics, heart patients, overweight patients, over
weight people and those on high protein diets ’
A tip for buying turkey is to allow 3/4 to 1 pound per
serving Thus if you plan to entertain 12 people, use a 12
pound turkey (ready-to-cook weight) Remember to thaw
turkey slowly If you thaw at room temperature, allow one
hour per pound If you thaw in the refrigerator, allow one
to three days And last, never freeze an uncooked, stuffed
turkey or a roast, stuffed turkey You can however, freeze
a coooked turkey if properly wrapped
Now try the delicious roast turkey and the various other
Thanksgiving favorites We have included a nutritious
and economical left-over idea called Turkey Shortcake
This recipe is published by the Food and Nutrition
Division 1
COOk’S l.r ■,
Question V /
QUESTION -1 would like a recipe or method for
making commercial sour cream from fresh, raw
cream
QUESTION - Please give a recipe on how to
make a tomato paste with one quart canned
Tomatoes. Also I would like a recipe for mayon-
naise.
ANSWERS are given at the end of the Home on
the Range recipe section. This week we have
answers for Mrs. Ebersol's request for velveeta
cheese, and Mrs. McGuigan's request for cooked
apple dumplings.
Please send all recipes, questions and answers
to Home on the Range, Lancaster Farming, Box
366, Lititz, PA 17543.
November
22
29
December
Lois V. Rhodes, R 3 Box 19,
Dayton. VA 22821
Recipe Topics
Thanksgiving favorites
Rabbit - A European
Delicacy, An American
Defight
Christmas Cookie Time
Christmas Candy and
other sweet favorites
Traditional Christmas
One of the favorite vegetables on American tables
is corn; not only in summer when we feast on sweet
corn on the cob, but all year 'round. There is no
better example of this than with the Pilgrims;
Rinse bird with cold water and dram
If stuffing is used, fill wishbone area lightly and fasten
skin to back with skewer Than fill cavity lightly Add one
cup stuffing for each pound of ready-to-cook weight Fold
wing tips onto back Push drumsticks under band of skin
at tail, if present or tie them to tail
Place turkey on rack in shallow roasting pan, breast
side up Brush skin with fat If a roast meat thermometer ■
is used, insert it so that bulb is in center of inside thigh
muscle or thickest part of breast meat. Be sure bulb
doesn’t touch bone. Do not cover or add water.
Place turkey in oven at 325 degrees When turkey is two
thirds done, cut cord or band of skin at drumsticks
Roasting times, for best results, are as follows 6 to 8
pounds, 3 to 3 1/2hours, Bto 12 pounds, 3 1/2 to 41/2hours,
12 to 16 pounds, 4 1/2 to 5 1/2 hours, 16 to 20, 5 1/2 to 6 1/2
hours, 20 t 024,6 1/2 to7l/2 hours
21/2 pounds turkey legs, fresh or frozen ior 3 cups cooked
turkey meat)
Cook turkey legs at least 4 hours before dinner time Put
large end down in deep pan Add water to cover meaty
part Put lid on pan and bring to a boil Reduce heat and
simmer (cook slowly for about 3 hours or until tender
When tender, remove from broth Cool until easily han
dled Remove meat from bones Refrigerate meat and
broth until ready to use
3 cups turkey meat, cut in bite-size pieces
1/4 pound margarine
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups turkey broth
11/3 cups nonfat dry milk > right from package i
2 onions, chopped fine
4 carrots, grated
1 green pepper, chopped fine i if desired)
Melt margarine over low heat Stir in flour, salt and
peppei Cook until smooth Add about 1 cup broth and
nonfat dry milk Stir and cook until mixture begins to
thicken Stir in rest of 4 cups of broth Add vegetables and
turkey Cook until thickened, stirring constantly Serve
over cooked rice
Unsigned
1/4 cup margarine
1/3 cup unsifted flour
11/2 cups turkey or chicken broth
11/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 tea.spapoft.pmi Itr vqseasoning
2 cups of cooked dried turkev
n slices toast or fi split hot bisr uits
2 eggs hard-cooked and sliced
i 1 ablespoon chopped parslev
Melt fat and mix floui Stn in liquids seasoning and
turKei look dining «<> net ded utiiil thn kened Serve on
toast or hot bis< mts (jarnish top with egg slices a',
pai dev
Roast Turkey
Creamed Turkey on Rice
Mrs Fred Seaver. Altoona
Turkey Shortcake
history assures us that corn was a basic part of the
first Thanksgiving and that the early settlers relied
heavily on corn for survival.
.«u* C always jksgi ig
compliment any dish of turkey you place on your
table. Whether you bake them plain or turn them
into a potato scallop dish as pictured here, you are
sure to please all your guests at meal time.
11/2 cups chopped onions
.1 tablespoons butter
2 tablespoons flour
11/2 teaspoons salt
1/Bteaspoonpepper *'
1/8 teaspoon paprika
2 cups milk
1 1. up shredded Swiss c heese.
2 tablespoons chopped parsley
5 c ups thm potato slices
1 pound frankfurters cut in 1/2 inch slu es
Saute onions in butter 5 minutes Stir in flour and
seasonings Gradually add milk stirring constantly until
same is thickened Add cheese and parsley mix well
I aver half the potatoes in a buttered 1-quart casserole,
io\ er with half of cheese sauce Reserve one frankfurter
for garnish place remaining Irankfurters over sauce
Repeat lavers of potatoes and sauce (’over bake in a
preheated oven at 150 degrees for one hour Remove
• over top with remaining frankfurter slices Bake un
i iu ci i <ll5-.10 minutes or until potatoes are tender
(Turn to Page C 8)
Potato Scallop