November 26, 2008
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F ood
Glazed Roast Turkey with Cranberry Stuffing
Stuffing
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•
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•
•
•
•
•
•
1 cup butter or m argarine
3 m edium celery stalks (w ith leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices) o r cornbread cubes
1/2 cup dried cranberries or raisins
2 Tbs. chopped fresh or 1 1/2 tsp. dried sage leaves
1 Tbs. chopped fresh or 1 tsp. dried thym e leaves
1/2 tsp. salt
1/2 tsp. pepper
1
“The shiny, red-
hued glaze will
make this year's
turkey even more
special! ”
Cranbeny-Apple Glaze
Turkey
• l can (8 oz) jellied cranberry sauce
• 1/4 cup apple jelly
• 1/4 cup light co m syrup
• l w hole turkey ( 12 lbs.), thaw ed if frozen
• 2 Tbs. butter or m argarine, melted
Directions
1. H eat oven to 325°F. In 10-inch
skillet, m elt 1 cup butter over
m edium heat. C ook celery and
o nion in bu tter, stirrin g fre
quently, until onion is tender. Stir
in about one-third o f the bread
cubes. Place in large bowl. Add
rem aining bread cubes and re
m ain in g stuffing in g red ien ts;
toss.
2. Stuff turkey ju st before roast
ing. Fill w ishbone area with stuff
ing first. Fasten neck skin to back
with skewer. Fold wings across
back with tips touching. Fill body
cavity lightly. (Do not p ac k -stu ff
ing will expand w hile cooking.)
Tuck drum sticks under band o f
skin at tail, or tie together with
heavy string, and then tie to tail.
3. Place turkey, breast side up, on
rack in shallow roasting pan.
Brush w ith 2 tablespoons butter.
Insert m eat therm om eter so tip is
in thickest part o f inside thigh
m uscle and does not touch bene.
D o not add water.
4. Roast uncovered, follow ing
directions on packaging for ap
proxim ate total co oking tim e.
Thermometerwill read 1 SOT when
turkey is done, and the drum stick
should m ove easily w hen lifted or
twisted. Roast until juice is no
longer pink w hen center o f thigh
is cut. T herm om eter placed in
center o f stuffing will read 165°F
when done. If a m eat therm om eter
is not used, begin testing for
doneness about 30 m inutes be
fore T im etable indicates. (See
Tim etable for Roasting Poultry
for exact tim es.)
5. In 1-quart saucepan, mix all glaze
ingredients. Cook over medium
heat about 5 minutes, stirring occa
sionally, until melted and smooth.
Brush glaze on turkey about 20
minutes before turkey is done.
Smooth and Creamy Peanut Butter Pie
Easy Vegan Apple Pie Recipe
Ingredients
Ingredients
*4-5 G ranny Smith apples, cored and thinly sliced
*1/3 cup vegan m argarine, softened
*1/3 cup packed brow n sugar
* 1 Tbs. ground cinnam on
There
• 3/4 cup cream y peanut butter
• 1 (3 ounce) package cream cheese
• 1 1 / 4 cups confectioners' sugar
• 1 (12ounce)containerfrozenw hippedtopping,thaw ed
• 1 (9 inch) prepared chocolate cookie crum b crust
s nothing
like fresh home-
made apple pie! ”
*1 tsp grated nutm eg
* 1 pre-m ade 9 inch pie crust
Directions
1. In a large bow l, mix
Directions
together peanut butter, cream
cheese and sugar. Then stir w hipped topping into
peanut butter m ixture. W hisk until sm ooth and no
lum ps remain.
2. Pour filling into pie crust and refrigerate for about 3
hours until pie is firm.
1. Preheat the oven to 350 degrees.
2. Places the apples in the crust. Dot with half the vegan
m argarine. Stir the rest o f the m argarine into the brow n sugar and
spices and crum ble this m ixture on top o f the apples.
3. Bake for 45 to 50 m inutes, or until apples are very soft when
pierced with a knife.
Homemade
Refreshing Fruit
Juice Recipes
Fruit juices are an excellent refreshment
and anyone that enjoys them will likely
also enjoy fruit gifts. You can send
friends and family a fruit gift basket and
they can be perfect as birthday gifts or
even as Holiday gift baskets. Fruit
juices and fruit are important parts o f
your diet and are great gift that
promotes good health.
Fruit Nectar Recipe
Ingredients
Ingredients
• 1/2 cup raspberries, fresh or thaw ed
• 1 orange, peeled and sectioned
• 1 nectarine, pitted and sliced
Directions
Directions
Process the fruit in a ju icer and serve.
Process the fruit in a
ju icer and serve.
Blueberry Cherry Juice Recipe
Ingredients
Ingredients
• handful o f grapes
• 1 apple, cored and sliced
• '/j inch fresh ginger (less if you find the
taste too strong)
• l/21ime
• 1/4 lemon
• sparkling mineral w ater
• handful o f cherries, pitted
• 3/4 cup blueberries
• 1 apple, cored and sliced
Directions
Process the fruit in a ju icer and serve.
Gingered Apple Cider Juice
Directions
R em ove the grapes from the stem .
Ju ice the apple and g in g e r to g e th e r,,
then ju ic e the rest o f the fruit. P our
the ju ic e in a large g lass and fill to
the top w ith sp ark lin g w ate r and
serve w ith ice.
Ingredients
• 1 inch piece ginger
• 3 apples or 1 cup apple cider
Directions
Process through a ju icer and serve.
Strawberry Pretzel Salad
"This three layer salad in
cludes a pretzel crust, cream
cheese center, and strawberry
top. ”
Ingredients
•
•
•
•
•
•
•
•
•
1 1/2 cups crushed pretzels
4 1/2 Tbs. w hite sugar
3/4 cup butter, m elted
1 cup w hite sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thaw ed
1 (6 ounce) package straw berry flavored gelatin
2 cups boiling w ater
1 (16 ounce) package frozen straw berries
Directions
1. Preheat oven to 350 degrees F ( 175 degrees C). Mix together the pretzels, 4 1/2 tablespoons
sugar and m elted butter. Press into the bottom o f a 9x 13 inch pan. Bake for 10 m inutes, or lightly
toasted. Set aside to cool com pletely.
2. In a m edium bow l, beat the sugar and cream cheese until smooth. Fold in w hipped topping.
Spread evenly over the cooled crust. R efrigerate until set, about 30 m inutes.
3. In a m edium bowl, stir together the gelatin mix and boiling water. Mix in frozen straw berries,
and stir until thawed. Pour over cream cheese m ixture in pan. Refrigerate until com pletely chilled,
at least I hour.
Holiday
Events
Need
License
n S llh
, ç r n -, h e t I 503-288-0033
„
.Z .
w I 1
_ p m ill i O
u t I &
UU
& Send
^ e n u T i o
o : :
diversity
C hurches and organizations spon
soring holiday events that serve food
to the public m ust obtain a “benevo
lent” tem porary restaurant license from
M ultnom ah County H ealth D epart
ment.
Each year, county health inspec
tors advise and consult with hundreds
o f churches, schools, and other non
profit organizations, know n as benevo
lent organizations. O regon law re
quires tem porary restaurant licenses
for holiday events w hich help to en
sure safe food practices and reduce the
likelihood o f food-borne illness.
T o obtain a Benevolent Tem porary
i
I
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Participate in Democracy XSte
M um
P'
L
vl Lz
"This pie is so smooth and creamy that
it will melt in your mouth! It's always
requested by my family members fo r its
ultimate peanut butter flavor."
Fruit Punch (Juice)
• 6 straw berries, fresh or thaw ed from frozen
• 1 apple, cored and sliced
• 1/2 orange, peeled and sectioned
Lemon-Lime Ginger Ale
Place a tent o f foil loosely over
turkey when it begins to turn
golden. W hen tw o-thirds done,
cut band o f skin or string holding
legs. W hen turkey is done, place
on w arm platter and cover with
foil to keep warm. Let stand about
15 m inutes foreasiest carving. To
serve, brush again with glaze be
fore carving.
xwr b tU d
by n o ti O'
f a f f * <my ¿ ta f v i tr u
w*r-
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