■6—Lancaster Farming, Saturday, November 21,1981
Bone On The Range #1
Thanksgiving dishes
for recalling
cherished
Thanksgiving is the perfect tune
to gather the family around you
and give thanks for the harvest,
the blessings and each other. While
you’re at it, serve an old fashioned
Thanksgiving meal with turkey
and the trimmings for the children
make it a meal they’ll
remember just like the ones you
remember with cherished
memories.
Turkey is a tradition, and almost
half the turkey Americans eat is
still gobbled up during the fall
holiday season. Even the president
of the United States and his family
plan to serve turkey for the
holiday.
What else is on the menu of the
first lady’s holiday feast 7 Corn
bread dressing, giblet gravy,
french-cut string beans, sweet
potatoes with marshmallow, fresh
cranberry mold, monkey bread
and jam, obves, carrots, celery
strips, minced meat pie with
brandy sauce, and persimmon
pudding with brandy sauce. Mrs.
Reagan’s recipe for cornbread
dressing is below as are several
other favorite holiday dishes;
CORNBREAD DRESSING
1 box cornbread mix
1 pan homemade cornbread
Ipkg. chicken livers
chopped parsley
Ismail stalk celery
Cook’s
Question
Comer
REMINDER Ladies, we are still looking for recipes for
coconut macaroons, magic swirl chocolate cake, and ham
patties. Can anyone help us?
THANK YOU Goes to Naomi Burkholder who copied four
pages of instructions on making corn husk wreaths for Dawn
Harvey, who earlier requested such.
QUESTION Also. Mrs. Burkholder would like a recipe for
honey-glazed, whole wheat donuts.' Can anyone help this cook
who was so kind as to help another reader?
November
Thanksgiving favorites
Potato Recipes
21
28
December
Cakes promote friendship
Cookies for Christmas
Popcorn favorites
Beverages for the holidays
12
19
26
memories
3 large onions
turkey giblets, cooked
poultry seasonmg, white pepper
Chop chicken bvers and saute in
butter. Add fmely chopped onions,
parsley and celery. Add sea_sonmg
to taste. Crumble homemade
cornbread and add box of corn
bread stuffing mix. Then add
above chicken liver mixture and
stuff turkey.
TURKEY STRATA
4 to 5 c. herb-seasoned stuffing
cubes
1 c. chopped cooked turkey
1/2 c. chopped celery
1/2 c. chopped onion
6 eggs, sbghtly beaten
1 can, condensed cream of chicken
soup
11/2 c. milk
11. poultry seasonmg
Sprinkle 2 c. stuffing cubes over
bottom of greased 2 quart baking
dish. Sprinkle turkey, celery and
omon over cubes. Top with
remaining cubes.
Blend together eggs, soup, milk
and poultry seasoning. Pour egg
mixture over stuffing mixture.
Cover. Refrigerate several hours
or overnight.
Bake in preheated 350 degree
oven until golden brown, about 50
to 60 minutes.
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7
Recipe Topics
Turkey Strata is an old tradition (of turkey)
with a modern twist (the strata). If you don’t
want to use the recipe on Thanksgiving, try it
TURKEY WITH
APPLE CIDER
14-to-5-pound turkey breast
21. salt
1/21. pepper
11. allspice
1/4 c. butter or margarine
2 medium onions, diced
2 carrots, diced
1 c. apple cider
Sprinkle turkey quarter with
salt, pepper, and allspice. Brown
in a heavy skillet in moderately hot
butter, turning frequently for
about 30 minutes. Remove from
pan.
Arrange a bed of onions and
carrots in the skillet with turkey on
top. Pour apple cider over.
Cover and cook over low heat for
about 2 1/2 hours or until fork
tender in the thickest parts.
Baste occasionally and add more
cider if necessary.
Remove turkey to a warm
serving dish.
Strain pan juices, mashing the
vegetables through a sieve to make
a rich gravy. Season to taste.
Garnish platter with garlic
croutons and halves of canned fruit
filled with seedless raisins
Serves 6.
HONEY WHEAT MUFFINS
I egg
Ic. milk
1/4 c. oil
1/4 c. honey
1/21. vanilla
1 c. whole wheat flour
1 c. white flour
31. baking powder
11. salt
Grease 12-cup muffin tin. Beat in
medium bowl egg; add and blend
in milk, oil, and add honey and
vanilla. Combine together in
for those turkey leftovers. Happy
eating and happy Thanksgiving!
—igs is the favored and traditional
way to celebrate Thanksgiving. Doesn't this turkey look
delicious?
separate mixing bowl flours,
baking powder, and salt. Add dry
ingredients to egg mixture Stir
until moist and lumpy. Spoon
batter into muffin cups 2/3 full.
Bake in 400 degree oven for 20-25
minutes and muffins are lightly
browned. Cool slightly; then loosen
muffins with spatula and remove.
WILD RICE STUFFING
2/3 c. wild rice
2 c. water
1/21. salt
6 c. day-old white bread cubes
1/2 c. finely chopped onions
11. powdered sage
1/21. salt
1/2 c. melted butter
Rinse nee thoroughly. Bring to
boil in saucepan with water and
salt. Reduce heat and simmer 30
minutes or until just tender.
Combine bread cubes, onion, sage,
salt and cooked rice. Add melted
butter and toss to mix. Stuff turkey
lightly. Makes enough to stuff an 8
to 10 pound bird.
SWEDISH PECANS
4 c. pecan halves
2 egg whites
1 c. granulated sugar
1/2 c. butter
Beat egg whites and dash of salt
till soft mounds form. Gradually
add sugar and beat to stuff peaks.
Fold nuts into meringue. Melt
butter in 13x9 inch cake pan.
Spread nut mixture over butter.
Bake at 325 degrees for 30 minutes
stirring every 10 minutes or till
nuts are coated with a brown
covering. Cool. Store in tins or
plastic bags.
Judy Rhoads, Stoyitown
(Turn to Page B 8)
licious