Making the Perfect Turkey As the American diet has changed during the past few years, gravy has all but disap peared. Only on the most special of occasions do we allow our selves the indulgence of this Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week before the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Fanning, P.O. Box 609, Ephrata, PA 17522. November 25 - Breads, Roils, Biscuits December 2 - Holiday Cookies 9 - Snacks Using Chex, Other Cereals 16 - Holiday Entertaining 23 - Christmas Dinner D.S. 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The art of gravy making can be a challenge to those who only prepare the robust sauce on spe cial holiday occasions. To pro duce a full flavored gravy, it is critical to cook the flour in about an equal portion of fat until the flour loses its raw taste. A rather common problem is the tempta tion to use too much flour, which decreases the flavor. Remember that gravy will continue to thick en after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken. the If a shortage of turkey gravy is a common occurrence at your house, double the turkey gravy recipe by using melted butter and extra warm turkey or poul try stock. If your gravy is lumpy, with a whisk or rotary beater, beat the gravy until smooth. If all other attempts fail, use a NOTICE: FARM OWNERS Goodville Mutual Is One of the Top 5 Farm Insurance Companies in Pennsylvania WANT TO KNOW WHY? 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If slightly salty gravy is the problem, add several raw potato slices and cook until the potato slices are translucent. Remove the slices prior to serving. You could also try adding a few pinches of light brown sugar. Be sparinhg, or the gravy will be come too sweet). If the oversalt ing is severe, the gravy must be repaired by increasing the quan tity. Prepare another batch of gravy, omitting all salt. Blend the two batches together. For gravy that is too light in color, add a teaspoon of instant coffee. To thicken gravy, if time per mits, allow the gravy to continue to simmer on the range top. If time does not allow, try blending Happy Thanksgiving! Featured Recipe Today's featured recipe includes a recipe and an idea to add a special touch to your holiday table. Kathryn Wagner, Mount Joy. suggests preparing special table favors for each guest. Here are directions for duplicating what she writes is a “very pretty favor:” Insert white votive candles inside small clear glass votive candleholders. Using a glue gun, glue fresh glossy bay leaves around the holder. Tie a bow around the middle with gold florist’s ribbon. For many families, serving duck for Thanksgiving dinner is a tradition they wouldn’t miss. Kathryn writes that a great side dish for a Thanksgiving duck dinner is this wild rice salad. 2 cups wild rice, cooked /i cup white rice, cooked /i cup diced red peppers 'A cup chopped tomato !A cup green peas, cooked 'A cup red onion, diced 'A cup green beans, cooked, cut in bite-sized pieces 4 tablespoons apple juice concentrate 2 tablespoons red wine vinegar 2 tablespoons fresh basil, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh lime juice Salt and pepper to taste Combine all ingredients in a bowl. Toss well. Serve chilled. Gravy until dissolved 1 . teaspoon per cup of liquid in cold water and mix into gravy. Continue to cook and stir to eliminate the corn starch flavor. Try the same process with a paste of flour and cold water or a tablespoon of Arrowroot, which can be served as soon as the gravy thickens due to arrow root’s lack of taste. Mixing starch with cold water before adding it to a hot mixture prevents lumping. If the gravy is too thick, slowly whisk in more broth until the de sired thickness is reached. For greasy/fatty gravy, the fat can be skimmed off the top or soaked up with a fresh bread slice. If more time allows, chill the gravy, skim off the fat and reheat the gravy until it bubbles. WILD RICE SALAD Avltrol For The Control Of • Starlings • Pigeons • Sparrows • Crows Avitrol Is A Pesticide For Control of Pest Birds *29s°° +6.00 Shipping ' Restricted use pesticide must have current applicators license Blain Supply Rt. 1, Box 117 H Blain, PA 17006 (717) 536-3861
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