Dome On The Range fll
Serve A Traditional Thanksgiving Pay Feast To Family And Guests
If it’s your turn to prepare the
Thanksgiving meal, you’ll want to
serve family and guests a tasty,
traditional holiday feast. For
many families Thanksgiving
dinner would not be complete
without a turkey roasted to a
tender golden brown and stuffed
with savory filling.
The recommended cooking
method for turkey is open pan
roasting with basting. Fresh and
thawed turkeys are moister and
juicier when cooked in an open pan
or foil-wrapped as opposed to those
cooked in oven-proof bags.
Standard recipes call, for cooking
turkey until it reaches 185°F.
Cooking to a minimum internal
temperature of 160°F. ensures that
harmful microorganisms have
been killed. To determine
doneness, insert a meat ther
mometer into the inner thigh
muscle, without touching the bone.
If the breast is very meaty, check
the temperature there too.
Wait to stuff your turkey until
just before cooking to guard
against food poisoning. If a bird
weighs less than 12 pounds, the
internal temperature should reach
165°F. In larger birds, stuffing
should reach 154°F.
With the main attraction in the
oven, you’ll have time to con
centrate your efforts on delectable
side dishes like baked com,
mashed potatoes and cranberry
relish. And just when your guests
declare they can’t possibly
swallow another bite, surprise
them with a tangy pumpkin freezer
pie or a slice of festive yam pie.
They’ll surely find room for
dessert.
And if by chance your guests
should leave some turkey uneaten,
we offer a few suggestions for the
leftovers.
FESTIVE YAM PIE
2 cups mashed cooked yams
1 cup brown sugar, firmly packed
1 cup light cream
Vi cup milk
3 eggs
% teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
M> teaspoon ground ginger
Mix all ingredients together and
pour into a 9-inch unbaked pie
crust. Bake at 350°F. for 1 hour or
until a knife comes out clean.
Then mix 2 cups sour cream, V*
cup confectioner’s sugar and %
teaspoon vanilla. Spoon around
edge of pie.
OLD-FASHIONED
POTATO FILLING
4 quarts potatoes
hi loaf bread
4 eggs
If you have recipes for the topics listed below, please
share them with us We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O Box 366, Lititz, PA 17543
November
29-
December
13-
2 tablespoons flour
% teaspoon salt and little pepper
1 large onion
2 tablespoons parsley
Slice onion and fry in a little
butter. Mash potatoes when
cooked. Add onion, parsley, flour,
egg, bread and mix. Thin with milk
and add some butter and a little
sugar (optional). Place in a
casserole and bake at 350°F. until
brown.
APPLE PUNCH
1 quart apple juice
1 cup pineapple juice
Juice of 1 lemon
% cup sugar
Combine all ingredients. Chill
and serve over ice.
2 cups flour
1 cup sugar
4 teaspoons baking powder
1 Mi teaspoons cinnamon
Little salt
1 cup buttermilk
Va cup com oil
2 teaspoons vanilla
2 eggs
Streusel
2 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons margarine or butter
Heat oven to 350°F. Grease and
flour bottom only of 9x5-inch loaf
pan. Lightly spoon flour into
measuring cup; level off. In large
bowl, combine all bread
ingredients; beat 3 minutes at
medium speed. Pour batter into
prepared pan. In small bowl,
combine all streusel ingredients
until crumbly. Sprinkle over batter
and swirl lightly to marble. Bake
at 350°F. for 45 to 55 minutes or
until toothpick inserted in center
comes out clean. Remove from pan
immediately. Cool completely
before slicing. Wrap and
refrigerate any leftover bread.
Makes 1 loaf.
Tip: Self-rising flour is not
recommended. To substitute for
buttermilk, use 1’ tablespoon
vinegar or lemon juice plus milk to
make 1 cup.
MOLDED VEGETABLE RELISH
1 3-ounce package lemon or lime
flavored gelatin
% teaspoon salt
1 cup boiling water
3 /t cup cold water
2 tablespoons vinegar
3 tablespoons chopped green
peppers
2 teaspoons grated onion
Susan Moyer
Denver
Recipe Topics
Holiday Hors d'oeurves
Christmas Cookies
Holiday Desserts
Betty Biehl
Mertztown
Betty Biehl
Mertztown
SWEET CINNAMON
QUICK BRE?AD
Betty Biehl
Mertztown
If time is short, you can still enjoy pumpkin pie with your Thanksgiving feast,
elegant Tangy Pumpkin Freezer Pie requires no baking and takes little of your time.
Vi cup finely chopped cabbage
Vi cup grated carrots
Va cup finely chopped celery
Dissolve gelatin and salt in
boiling water. Add cold water,
vinegar and grated onion. Chill
until thickened, then fold in
vegetables. Chill and serve.
Thelma M. Zimmerman
Leonardtown, Md.
BAKED DRIED CORN
1 cup dried com
2 cups hot milk
2 beaten eggs
1 cup cold milk
1 teaspoon butter
2 tablespoons sugar
Vi teaspoon salt
Combine dried corn and hot
milk; let stand 1 hour. Mix
together eggs, cold milk, butter
and sugar, salt. Combine with the
com. Pour into buttered casserole.
Bake about a half hour at 350°F.
This forms a custard top.
Mrs. Anna Nolt
Annville
TANGY PUMPKIN
FREEZER PIE
1 cup plain yogurt
1 12-ounce container whipped
topping with real cream, thawed
1 cup canned pumpkin
x k cup packed brown sugar
I v 4 teaspoons pumpkin pie spice
cup chopped pecans
Fold Vz cup yogurt into 3 cups
whipped topping. Spoon yogurt
mixture into 9-inch pie plate. With
back of spoon, spread and shape
into a shell, freeze until firm.
Combine remaining yogurt,
pumpkin, sugar and spice, mixing
until well blended. Fold in
remaining whipped topping. Fill
shell with pumpkin mixture;
sprinkle with pecans. Freeze until
firm. Makes 8 to 10 servings.
CRANBERRY-APPLE SALAD
2 1-pound cans whole berry
cranberry sauce
2 cups boiling water
2 3-ounce packages strawberry
flavored gelatin
2 tablespoons lemon juice
Vi teaspoon salt
1 cup real mayonnaise
2 cups diced apples
Vi cup chopped walnuts
Melt cranberry sauce over
medium heat. Drain, reserving
liquid and berries. Mix together
Pumpkins abound this tune ot year, so you’ll probably want to
make use of them in your Thanksgiving day menu. If you’ve opted
for traditional pumpkin pie with lunch, why not try something with
a slightly different twist for supper. This scrumptious Pumpkin-
Cream Cheese Cake Roll will taste great served with cold turkey
sandwiches and leftover cranberry relish.
Pumpkin-Cream Cheese Cake Roll
3 /4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
v 2 teaspoon ground nutmeg
3 eggs
1 cup sugar
2/ s cup canned pumpkin
1 teaspoon lemon juice
1 cup chopped walnuts
Sifted powdered sugar
Cream Cheese Filling
Sift together flour, cinnamon, baking powder, spices and x a
teaspoon salt. Beat eggs at high speed of electric mixer 5 minutes
or until thick. Gradually add sugar, beating until dissolved. Stir in
pumpkin and lemon juice. Fold dry ingredients into pumpkin
mixture. Sprinkle with walnuts. Bake in 375°F. oven 12 minutes or
until done. Immediately loosen edges from pan; turn out onto towel
sprinkled with powdered sugar. Starting at narrow end, roll cake
and towel together, with nuts on outside of roll. Cool, Unroll; spread
with Cream Cheese Filling. Reroll; chill. Serves 10.
Cream Cheese Filling: In mixer bowl, beat two 3-ounce packages
cream cheese; V 4 cup butter or margarine and x k teaspoon vanilla
until smooth. Beat in 1 cup sifted powdered sugar.
cranberry liquid, boiling water and
gelatin; stir until gelatin is
dissolved. Add lemon juice and
salt. Chill until mixture molds
slightly on a spoon. Add mayon
naise. Heat until smooth. Fold in
cranberries, apples and nuts. Pour
into 2-quart mold. Chill overnight.
Makes 10 to 12 servings.
Featured Recipe
Frances Homa
Alpha, N.Y.
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