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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 14, 1982)
Portland Observer, January 14, 1962 Section II Page 3 Turkey is good any day SK A N Y O N E to name hia or pumpernickel and rye bread cubes which add a touch o f Bavaria. her favorite meal o f the year and he or she is likely to name roast T h e re ’ s a good reason why this stuffing and Oirkry are so moist and turkey with a savory herb stuffing. flavorful. It’s canned Turkey Gravy. W ith so much emphasis being Part o f a can is poured in to the placed on controlling the food bud* bread stuffing and the remainder is get and the waistline, consider tur stirred into pan drippings to create a key as an alternate to higher price superlative gravy. T o serve 8 costs and higher caioried meats. about $9.75* Once for once turkey is a good buy. It is low in calories and fa t. 'Based on prices in the Philadelphia area in December 1981. And turkey boasts the highest pro tein per gram o f the popular cooked R O A S T T U R K E Y W IT H meats. H E R B E D R IC E Compared to red meat, turkey is lower in price. According to a De 1 turkey half breast (about 2 A cember report from the Minnesota pounds) T u rkey Growers A ssociation, the price o f whole turkeys and turkey 2 tablespoons butter or margarine parts should rem ain stable during 2 cans (1014 oz. each) Condensed the next six months and prices Onion Soup should range from about $ .55 to !4 cup water $.69 per pound. 2 cups chopped celery 2 tablespoons chopped parsley Turkey is versatile and is comple A teaspoon rosemary leaves, mented by a variety o f spices, herbs, sauces and vegetables. crushed As examples o f the versatility o f !4 teaspoon thyme leaves, crushed tu rk e y , here are three com pletely I A cups raw regular rice d iffé re r* main dishes using turkey breasts and turkey parts. In o ven -p ro o f large heavy pan, brown turkey in b u tter. A d d re Roast Turkey with Herbed Rice is m aining ingredients except rice. the focus o f a traditional Americana menu that also features c o lo rfu l Bring to b o il. C over; tran sfer to glazed carrots and steamed broccoli oven. Bake at 325 °F . for 1 ho u r. flowerets. To gel the dinner o ff to a Stir in rice; bake 30 minutes more or warming start offer cups o f Kennett until done. Slice turkey; serve with Square Soup C o m b o — C ream o f rice. Makes 6 servings. Total $5.47; Chicken and Cream o f Mushroom $.91 per serving. Soups mated together. T U R K E Y W IT H S P IC E D N ow on to the main course— a A P P L E S A N D A YAM S half breast o f roast turkey sliced and (N ot In Photo) served on a bed o f herbed rice. The A turkey is cooked with celery, pars ley, rosemary, thyme, rice and O n ion Soup, which insures a perfectly moist and savory bird. This entree is not only delicious, but costs only $5.47 or $.91 per serv ing.* A nother economical way to use turkey is Turkey with Spiced Apples and Yams. This dish, which amply serves eight, is based on turkey drumsticks roasted in a spicy cheese sauce that includes onion, allspice, cloves, nutmeg, apples and sweet potatoes. The sauce relies on pan- try -h a n d y C heddar Cheese Soup which creates an excep tio n ally smooth texture and rich taste. This mam course wears a meager price tag o f $4.71.* Another idea o f how to make the most o f a turkey breast is T u rkey Bavaria Style. Made for robust ap petites, this turkey breast is stuffed w ith a savory m ixture o f zucchini squash, c a rro t, o n io n , mace and 4 turkey drumsticks (about 4 pounds) A cup water I can ( I I oz.) Condensed Cheddar Cheese Soup A cup chopped onion 1 teaspoon salt 14 teaspoon ground allspice Generous dash ground cloves Generous dash ground nutmeg I A cups finely chopped apples 4 medium sweet potatoes or yams (about I pound), cut in half A cup water !4 cup flour In roasting pan < 15 ‘ • I I I < 2 ! 4 ') , arrange drumsticks; pom in water. Cover. Roast at " U i | Ur I hour; turn drum stick M ea n while, combine soup, o n io n , season ings and apples. Stir into diippmgc. Add potatoes. Cover; roast I hour more or u n til done. M ean w h ile, gradually stir water into flout until smooth. Remove turkey and pota- toes to platter; keep warm. On top o f range, in roasting pan, gradually stir flour mixture into sauce. C ook, b irrin g until thickened. Serve with turkey and potatoes. Makes 8 serv ings. Total $4.71; $.59 per serving. T U R K E Y BA VA R IA S T Y L E (N ot In Photo) 1 cup chopped zucchini squash A cup grated carrot A cup chopped onion 1/8 teaspoon ground mace 2 tablespoons butter or margarine 2 cups pumpernickel bread cubes 2 cups rye bread cubes 2 cans (IO!4 oz. each) Turkey Gravy 5-pound turkey breast In large saucepan, cook zucchini, carrot and onion w ith mace in butter until tender. Add bread cubes and !4 cup gravy; toss lightly. F ill neck cavity loosely w ith stuffing; truss. Place breast rib-side up; fold ribs back. Fill cavity with remaining stuffing; cover with heavy duty or double thickness alu m in u m fo il. Fold ribs back in place to hold foil in place. A rrang e breast rib-side down on rack in roasting pan. Roast at 325 °F. H r about 2 hours 30 min utes (18 to 22 minutes per pound or until interna! temperatures reaches 185 °F .). Remove turkey to serving p la tter. Spoon o f f fa t, reserving drippings. On top o f range, in roast SAFEWAY o Fruit Cocktail Town House In Heavy Syrup i7oz for ■ weekend special dinner. Whole turkeys and turkey parts are reasonably prices so it's one entree you'll want to serve often. Roast turkey isn't just for holidays any more. Roast Turkey w ith Herbed Rica is a sampling of how tu rkey can be turned into a m id-w eek or ing pan, stir rem aining gravy into reserved drippings. Heat, stirring to loosen brow ned bits. Serve w ith turkey and s tu ffin g . M akes 6 to 8 servings. T o ta l $ 9 .7 9 ; $1.2 2 per serving based on 8 portions. 2nd BIG Week Of Of Safeway’s Tomato Soup Macaroni & Cheese Green Beans Campbell's Condensed Soup Mission Dinner.. 7.25-oz. Town House Cut or Sliced Towels Truly Fine 120 Count 1 Ry. 105 Count 2 Ry. Assorted Colors 2*1 10.75 oz. 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