TURKEY
6 Ibt.
10 Ibi.
IS Ibt.
DUCKLING
4 lb.
GOOSE
B to 10 lbs.
10 to 12 lbs.
CHICKEN
3 to 4 lbs.
CAI'ON
6 to lbs.
PHEASANT
2 lbs.
Guide lor toasting Poultry
The poultry listed below is roasted at 325F, except for the
Hen (350F). Time indications are approximate, but should
sides of bird. Keep cloth moist during
roasting by brushing occasionally with
fat from bottom of pan.
2. Ingredients for stuffing should be
mixed just before needed and bird
should be stuffed just before roasting.
Any extra stuffing may be put in a
greased, covered baking dish or wrapped
in aluminum foil; bake in the oven dur
ing the last hour of roasting. Allow about
1 cup bread cubes per pound of ready-to-cook
weight of bird: if weight is 10
lbs. or less, subtract 1 cup cubes from
total; if weight is more than 10 lbs., sub
tract 2 cups from the total. Increase or
decrease remaining ingredients in recipe
proportionately.
3. To close body cavities, sew or skewer
and lace with cord. With skewers, fasten
neck skin to back. Bring wing tips onto
back. (For chicken and turkey, tie drum
stick to tail; for duckling and goose, loop
34 hrs.
4', hrs.
6 hrs.
3V hrs.
3, to 3 hrs.
34 lo4y4 hrs.
3 to 3i hrs.
3'i lo4V, hrs.
1 Vi to 2 hrs.
ROCK CORNISH GAME HEN (350"F)
1 lb. 1 to 1 y, hrs.
1. Roast poultry, uncovered, on a rack
in a shallow roasting pan, breast-side up.
Brush skin thoroughly with melted but
ter (omit for duckling and goose). Place
fat-moistened cheesecloth over top and
Rock Cornish Game
be helpful guides.
a cord around drumstick ends and
tighten slightly.)
4. Bird is done when roast-meat ther
mometer (inserted in center of inside
thigh muscle) registers 190F. Or when
the thickest part of drumstick feels soft
when pressed with fingers protected with
a paper napkin. Or when drumstick
twists out of joint easily.
$. If desired, turkey may be roasted in
aluminum foil. Wrap bird securely in
a heavy-weight foil; close with a drug
store or lock fold to prevent leakage of
drippings. Place breast-side up in roast
ing pan (omit rack). Roast a 10-to 12-lb.
turkey at 450"F about 3 hrs. About 15
to 20 min. before end of cooking time,
remove from oven. Quickly unfold foil to
edge of pan. Insert roast-meat thermom
eter. Return uncovered bird to oven and
complete cooking. (Turkey will brown
sufficiently In this time.)
MEIANIE DE FROFT
Director,
Culinary Arts Institute
Sweet-Sour Green Beans
with Apple
TO PREPARE: 20 MIN.
'j cup chopped onion
5 strips bacon, cut In pieces
i 4 cups cooked green beans
1 'A cups (about 2 medium-size,
unpared) diced apples
2 tablespoon finely cut parsley
3 tablespoons brown sugar
3 tablespoons cider vinegar
1. Heat the onion with bacon in a sauce
pan. Cook until onion is golden yellow
and bacon is crisp, occasionally moving
and turning with a spoon.
2. Remove from heat. Blend in the
brown sugar and vinegar. Add green
beans, apples, and parsley; toss lightly.
Heat thoroughly. Serve immediately.
About 8 servings
Cranberry -A pple
Relish Molds
A spicy, tangy accent for roast poultry.
TO PREPARE: 25 MIN.
1 y3 cups cranberry juice
1 pkg. strawberry-flavored gelatin
3 tablespoons sugar
teaspoon salt
V4 teaspoon ground cinnamon
teaspoon ground cloves
Vi cup apple cider
2 medium-size apples
1. Heat 1 cup of the cranberry juice un
til very hot.
2. Empty gelatin into a bowl. Mix in the
sugar, salt, cinnamon, and cloves. Add
the hot cranberry juice and stir until
gelatin is completely dissolved. Stir in re
maining cranberry juice and apple cider.
3. Chill in refrigerator or over ice and
water until gelatin mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refrigera
tor, stir occasionally; if chilled over ice
and water, stir frequently.
4. Lightly oil 10 small molds (-cup)
with salad or cooking oil (not olive oil) ;
set aside to drain.
5. Just before gelatin mixture is of de
sired consistency, pare and dice enough
apple to yield 1 cups. Mix into gelatin
mixture; turn into prepared molds; chill
until firm. Unmold onto a chilled serving
plate lined with parsley. 10 small mow
Cinnamon-Pecan Yams
fW CONVSMSHCt I OOOO to A
y- rooo iicips Imiiiino f
TO PREPARE: 10 MIN.
'4 cup chopped pecans
1 1 -lb. can yams, drained
14 cup butter or margarine
Vt teaspoon ground cinnamon
1. Melt butter in a saucepan. Add pecans
and cinnamon; mix well. ,
2. Add yams and cook over low heat S
min., or until thoroughly heated. Turn
occasionally to coat evenly. Serve not.
About 4 serving
10 Family Weekly, Nouembrr 23, 19SS