Tips to Everyone looks forward to fam ily feasting during the holidays. Americans love the traditional Thanksgiving dinner, but limes have changed. Few cooks have the time to spend days in the kitchen preparing it. Most of the recipes that follow are created and kitchen-tested by the American Dairy Association. The recipes preserve food tradi tions, yet are designed for busy lifestyles. With careful planning, even an amateur cook can prepare a turkey dinner and all the trimmings. Do-ahead preparations will speed the work on feasting day, thus leaving the homemaker with enough time and energy to enjoy her family and friends. In fact, the do-aheads can be scheduled over a period of a week. Tasks such as polishing the silverware and hav ing the linen and china should be done in advance. Many families are no longer large enough to consume a 20-pound turkey. Thanks to turkey parts, you can enjoy the turkey without worrying about using up all the leftovers. Remember, if you do roast a large bird, it may require refrigera tor defrosting for three days in advance of the holiday. The stuf fing can be made a day ahead and chilled. Any mold such as cranberry gelatin should set overnight for firmness, so it, too, should be made ahead. Make the sour cream dress ing either a day ahead or on feast day. The individual pumpkin cheese cakes with an easy butter and ging crsnap crust lend themselves to a make-ahead strategy. These varia tions on the holiday theme fit into your busy schedule. Pull them out on Thanksgiving day. You have created a spread as festive as those of your memories, but without the two-days-in-the-kitchen routine. STRING BEANS LYONNAISE 3 cups cooked string beans 3 slices bacon 1 small onions, sliced 2 tablespoons vinegar 2 tablespoons liquid from beans 1 tablespoon sugar Salt and pepper to taste Dice bacon and brown slightly in skillet Remove bacon and cook onions until tender. Add beans and other ingredients. Heat until hot Serves 6. Recipe Topics' 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 Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522 Nov. 26- Dec.- 3- 10- 17- Home On The Range Preparing A Thank STUFFED TURKEY BREAST Vi cup butter V* cup chopped onion 'A cup cheeped celery 2 teaspoons poultry seasoning 'A teaspoon salt 'A teaspoon pepper A cup milk 2 eggs, slightly beaten 2 cups dry com bread stuffing 5 pound turkey breast 'A cup butter, melted Miniature squash, steamed, if desired Fresh thyme, if desired Melt 'A cup butter in large skil let. Saute onion and celery until tender, about 8 minutes. Remove from heat. Stir in spices. Add milk and eggs; mix well. Gently toss with com bread and whole wheat crumbs. Preheat oven to 325 degrees. Loosen the skin of the breast by gently pushing hand between skin and flesh. Leave about an inch of skin attached around the edge to hold the stuffing in place. Place the stuffing between the flesh and skin.* Place stuffed breast on rack in roasting pan. Brush with melted butter. Bake, uncovered, basting frequently 3 to 3'A hours. When turkey breast reaches desired degree of browness, tent roasting pan with foil to prevent further browning. Let rest 15 minutes before carving. Surround turkey breast with squash and fresh sage. *Place any remaining stuffing in buttered casserole. Bake, uncov ered, 30 to 35 minutes to 325 degrees. HOLDAY CREAMED ONIONS VA pounds small white onions, peeled 2 tablespoons butter 2’ tablespoons flour 1 teaspoon grated onion % teaspoon EACH: salt white pepper, nutmeg VA cups light cream OR half and half 1 teaspoon instant chicken bouillon Green pepper Cook onions in covered pan in boiling salted water 15 to 30 minutes, orunti tender. Drain well. Meanwhile, melt butter over low heat. Stir in flour, onion and sea sonings until smooth. Add bouil lon. Bring to a boil over medium heat stirring constantly. Boil and stir 1 minute. Add onions. Heat to serving temperature. Arrange in serving dish; garnish with stars cut from green pepper. Betty Biehl Mertztown Crock Pot Recipes Christmas Cookies & Candies Puddings & Desserts Holiday Hors d’oeurves wore v past streamlined for today’s busy ci Feast easy preparation. TANGY CRANBERRY MOLD 1 package (6-ounces) raspberry flavored-gelatin 2 cups boiling water 1 can (16-ounces) whole berry cranberry sauce 1 container (8-ounces) lemon flavored yogurt 'A cup chopped celery 'A cup chopped walnuts Celery leaves, if desired Dissolve gelatin in boiling water. Stir in cranberry sauce until blended. Refrigerate until gelatin mixture is consistency of egg whites. Beat on high speed of mix er until foamy. Fold in yogurt, cel ery and nuts. Pour into 6-cup mold. Refrigerate several hours or over night. To serve, unmold onto serv ing plate. Garnish with celery leaves. INDIVIDUAL PUMPKIN CHEESECAKES Crust: 114 cups crushed ginger snap cookies 3 tablespoons firmly packed light brown sugar 14 cup butter, melted Filling: 1 package (8-ounces) cream cheese, softened 1 package (3-ounces) cream cheese, softend 14 cup sugar 1 egg 1 tablespoon grated orange peel 14 teaspoon pumpkin pie spice 14 cup canned pumpkin Topping: 'A cup dairy sour cream 1 tablespoon sugar Grated orange peel Fresh currants Line 12 214 -inch muffin cups with paper liners; set aside. For crust, combine cookie crumbs, sugar and butter; mix well. Press crumb mixture onto bottom and sides of paper cups to form a shell. Preheat oven to 375 degrees. For filling, beat cream cheese and sugar in large mixer bowl on high speed until light and fluffy. Stir in egg, orange peel and spice until Feast the Easy Way well blended. Fold inh pumpkin. Spoon into crumb shells. Bake 20 minutes, or until filling is set Meanwhile, combine sour cream and sugar. Remove cheesecakes from oven and top with about 2 teaspoons sour cream mixture. Allow to cool at room temperature; Featured Recipe Thanksgiving Day Dessert With the upcoming holiday feast try this exquisite pumpkin dessert using the all natural ice cream suggests by Patricia Ann Spadine, the Wyoming-Lackawanna Dairy Princess. PUMPKIN PECAN FINALE 2 cups graham cracker crumbs 14 cup margarine or butter, melted 2 tablespoons sugar 14 gallon Butter Pecan Ice Cream, softened (15 minutes in refrigerator) 1 16-ounce can pumpkin I cup sugar 114 teaspoon pumpkin pie spice 14 teaspoon salt 1 cup whipping cream, whipped Combine crumbs, margarine, and sugar: press onto bottom of 13x9-inch baking pan. Spread ice cream over crust; freeze at least 1 hour. Combine pumpkin, sugar and seasonings. Fold in whipped cream. Pour over ice cream layer: freeze. Place in refrigerator 5 minutes before serving. IS to 18 servings. Or try Eggnog Ice Cream submitted by Angelique McDonald, the Bedford County Dairy Princess. Yield: 14 gallon 2 eggs 1 cup sugar 2 cups dairy eggnog 114 cups whipping cream 2 teaspoons vanilla extract 1 teaspoon rum extract 14 teaspoon each: cinnamon, nutmeg, salt Beat eggs until foamy. Gradually add sugar; beat until thick ened. Add eggnog, whipping cream, extracts, spices, and salt; mix well. Chill about 1 hour. Chum-freeze according to manufactur er’s directions. After freezing, transfer ice cream to a plastic freez er container. Ripen in freezer at least 2 hours before serving. Saving size: 14 cup Calories per serving; 200 Protein 3g, fat 13, carbohydrate 20g, calcium 81mg, riboflavin (Bj) 13 mg. For more “Entertaining Ideas with Eggnog” for the holiday sea son send a self-addressed, stamped legal size envelope to Ameri can Dairy Association and Dairy Council, 1853 East Third Street, Williamsport, Pa. 17701. makes the Thanks* chill several hours before serving. Garnish with grated orange peel and currants just before serving. Note: cheesecakes can be frozen up to 1 month. Thaw in refrigerator. EGGNOG ICE CREAM (Turn to Pag* B 8)
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