K Thanksgiving Feast This Thanksgiving, why not bend tradition a bit and serve beef, lamb or comish hens in place of turkey. Or, at least, embellish the holiday bird a little differently than usual with a herb-seasoned butter. A butter baste is the easiest and most delicious way to add both fla vor and moisture to roasted tuikey. Rubbing a flavored butter beneath the skin enhances the buttery fla vor even more by allowing the but ter and seasonings to moisten the turkey meat instead of just the skin. While family and fhends will probably think you took a cooking class to learn how to do this, it’s really quite simple and requires just a little patience. The first step is to make a fla vored butter. The butter must be softened to the point that it can be spread easily. Do this by letting cold butter stand at room tempera ture for 20 minutes or so, or by heating it a few seconds in the microwave oven; the butter should not melt. To add flavor, stir chopped fresh or dried herbs into the softened butter. Remember, with dried herbs, use atout one-third less because the flavor is more intense. Finely minced or crushed garlic can also be added to the butter with the herbs. With the butter ready to go, you’re ready to tackle the turkey. Start with a completely thawed bird. • Rinse turkey inside and out; pat dry. Season cavity with salt and pepper. • Starting at neck cavity, loosen the skin from the breast and drum sticks by inserting one hand palm side down. Gently push hand beneath skin against die meat to loosen, being careful not to tear skin. • Using your fingertips, spread the softened, flavored butter even ly over the meat (If butter is too flim, it will not spread easily; the skin could tear as a result). Press sprigs of fresh herbs under the skin against the butter, if desired. • Pat skin back into place and secure butter and herbs. Truss turkey and roast as usual. Any left over flavored butter can be melted and used to baste turkey. 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 ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. November 27- Your Favorite Bread Recipes December 4- Your Favorite Christmas Cookies 11- Holiday Non-Alcoholic Sippers 18- Holiday Treats Bone On The Range GARLIC-SAGE BUTTER 'A cup butter, softened 2 tablespoons chopped fresh sage 2 large cloves garlic, crushed Sage leaves, if desired Stir together butter, sage, and garlic. Spread butter mixture under skin of poultry. Arrange sage leaves under skin. Use any remain ing mixture to baste poultry during roasting. Makes enough butter mixture for a 10 to 12 pound tuikey. Mid East United Dairy Industry ROSEMARY THYME BUTTER '/> cup butter, softened l'/i tablespoons chopped fresh rosemary Chopped fresh thyme Rosemary sprigs, if desired Thyme sprigs, if desired Stir together butter, chopped rosemary and thyme. Spread butter mixture under skin of poultry. Arrange herb sprigs under skin. If desired, flavored butter may be prepared in advance and refriger ated. Allow to stand at room temp erature about 30 mintues prior to use. WILD RICE APRICOT STUFFING 12 ounces pork sausage V* cup butter V* cup sliced green onions V* cup chopped celery 1 cup bread crumbs 3 cups wild rice, cooked % cup chopped dried apricots 'A teaspoon thyme 1 teaspoon rosemary, crushed 'A teaspoon salt 1 cup chicken broth 1 egg. beaten In medium skillet, brown saus age. drain and set aside. In small skillet, melt butler; saute onions and celery until tender. In large bowl, combine sausage, onions, celery, bread crumbs, wild rice, apricots, thyme, rosemary and salt Mix in broth and egg. Place in but tered 2-quart casserole. Cover and bake at 350 degrees for 25 minutes. Uncover and continue baking 10 minutes. (Will also stuff a 10-pound turkey). Apricot glaze: 12 ounces apricot preserves 2 tablespoons lemon juice 1 tablespoon butter In a medium saucepan, combine glaze ingredients. Bring to a boil, reduce heat and simmer 10 minutes. Serve with turkey and wild rice apricot stuffing. Rice Council Turkey with all the trimmings remains the favorite choice for most Thanksgiving diners. NECIA’S MINCEMEAT 2 pounds cooked lean meat, chopped 1 pound suet 3 quails sour apples, chopped 3 pounds raisins 2 pounds currants 1 tablespoon citron 3 oranges 3 lemons 2 cups sour jelly or sweet pickle syrop 214 pounds sugar 1 cup molasses 2 tablespoons cinnamon 2 tablespoons salt 2 teaspoons nutmeg 2 teaspoons mace 2 teaspoons cloves 2 teaspoons allspice 1 quart meat broth 3 cups boiled cider Cook meat and add water to make enough broth. When meat is tender, grind it with suet. Add apples, raisins, currants, and cit ron. Wash and grate oranges and lemons. Remove juice and grind the remainder and add to meat mixture. Also, add sugar, molas ses, salt, cinnamon, nutmeg, mace, cloves, allspice, broth, cider, and jelly or pickle syrup. Simmer 2 hours. Pack into hot jars, leaving 1-inch head space. Adjust caps. Process pints and quarts for 20 minutes at 10 pounds pressure or freeze. Louise Graybeal Renick, W.V. MAPLE GLAZED SWEET POTATOES Impounds sweet potatoes, peeled and quartered A cup pure maple syrup 'A cup orange juice 3 tablespoons butter, melted 1 tablespoon cornstarch 1 teaspoon grated orange rind Preheat oven to 350 degrees. Arrange sweet potatoes in IA -quart shallow baking dish. Combine remaining ingredients, pour over potatoes. Bake 40 minutes or until hot and sauce is thickened, basting frequently. Refrigerate leftovers. CRANBERRY SALAD 1 large package raspbeny Jell-0 1 can whole cranberry sauce 1 can crushed pineapple 1 jar red cherries '/* cup chopped nuts Drain pineapple and cherries. Reserve juices. Mix Jell-0 as package directs for adding fruits. Use reserved fruit juices as part of die cold liquid. Chill Jell-0 slight ly. Add remaining ingredients. Refrigerate. Contributor writes: Looks won derful in Jell-O mold or clear glass bowl. Make sure to make a small bowl to hide for husband to eat later. Sue Pardo Jarrettsville, MD Featured Recipe Parents and kids can have fun baking together year 'round with the recipes in this new brochure from the American Daily Association. “Baking Traditions Together” features helpful baking tips for both parents and children in addition to 10 deli cious recipes for occasions throughout the year Christmas. Easter, Mother’s Day, Father’s Day, Halloween and more. Or der a copy now, and begin your family baking tradition. To order a copy of “Baking Traditions Together” send a stamped self-addressed business-size envelope to Baking Tra ditions Together, Middle Atlantic Milk Maiketing Associa tion. P.O. Box 19464, Townson, MD 21206. Here is a Thanksgiving recipe from the brochure. HARVEST TIME CRANBERRY BREAD Yield: one 9 x 5-inch loaf 3 cups all-purpose flour 1 teaspoon EACH: baking soda, ground cinnamon Va cup sugar 1 A cup butter, softened 1 egg 1 cup milk 114 cups cranberries, coarsely chopped 1 cup chopped walnuts, if desired. Preheat oven to 350*F. Combine flour, baking soda and cin namon; set aside. Cream sugar and butter in large mixer bowl until light an fluffy. Add egg; blend well. Add flour mixture al ternately with milk to butter mixture, blending thoroughly after each addition. Fold in cranberries and nuts. Pour batter into buttered 9x5 3-inch loaf pan. Bake 1 hour or until wooden pick insetted in center comes out clean. Cool bread in pan on wire rack 10 minutes. Remove from pan. Transfer to wire rack; cool completely. BROCCOLI AND CHEESE SALAD 1 large head broccoli, chopped VA cups shredded mozzarella cheese V* cup chopped red onion 6 slices bacon, fried and crumbled Mix together broccoli, cheese, onion and bacon. Dressing: 'A cup mayonnaise 'A cup sugar I tablespoon vinegar Combine mayonnaise, sugar, and vinegar and pour over broccoli mixture. Let set several hours or overnight in refrigerator. Lebanon Co. Alternate Dairy Princess (Turn to Pago B 8) \
Significant historical Pennsylvania newspapers