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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 24, 1963)
MEOFORD MAIL TRIBUNE. MEDFORO, OREGON SUNDAY, NOVEMBER 24, 1963 -8 C ; L 7,,?.', I 1 1 1 1 n " n - - lta,j wiif ii ! ii mmi 'S I Primer of Turkey Cookery May Be Aid to Housewife Favorite Stuffing Recipes Are Listed Stuffing for the Thanksgiving day turkey was the subject of conversation one day last week in The Medford Mail Tribune ' News Room. As a result of the conversation, a collection of fa' vorite recipes of some of the staff members and one fur' nished" by Patrick McCoy of Radio Station KYJC are includ ed today among those in this column Mr. McCoy's recipe which he labels "Combination Stuffing," is one which he originated to suit his own tastes and that of Mrs. McCoy. It follows: COMBINATION STUFFING One package Lipton Chicken Noodle soup mix; one and one half cups red wine (table vari ety, Pinot Noir or Grenache Rose); one package prepared stuffing mix; one large loaf stuffing bread, plain; one can of oysters (approximately 10 ounces) or for stronger flavor use fresh oysters; mushrooms, preferably fresh; one-half cup chopped English walnuts; one large onion; one-fourth pound margarine; one can condensed milk. Saute onion in butter or marg arine until onions are tender; break up stuffing bread In two inch pieces; add mixturt to pre pared stuffing mix. ; Place in large container for easy mixing. Add drained oysters, mush rooms and nuts. Place powdery portion of chicken soup mix In a sauce pan with two cups of wa' tor (discard noodles). Bring chicken broth to a boil for a few minutes. Take off burner and add wine. Add liquid mixture to stuffing mixture. Mix this combination thoroughly until dressing is moist (not soupy). Place stuffing in turkey and roast. (If mofster dressing is desired, add condensed milk), Peg Hutchinson provided the recipe for "Corn Bread stuff ing," which she obtained from friends in Louisiana. CORN BREAD STUFFING Use one pan, nine by nine by two inches of . corn bread; two eggs; two cups chopped nuts; four; tablespoons but ter or bacon drippings; three stalks celery, chopped fine; one large onion, chopped fine; one teaspoon salt; one-half teaspoon pepper; one teaspoon bay leaf, finely crumbled (powdered may be used). 1 Crumble corn bread, of which there should be about eight cups for a 10-pound turkey. Cook on ion slowly in fat, add celery and corn bread. Stir constantly over slow fire until thoroughly mixed. Then add nuts (If it does not look like enough add more), eggs, which have been well beat en and one teaspoon bayleat. Continue to stir constantly over slow fire for about 10 minutes. Stuff fowl and bake as usual. -.. SAGE AND ONIOtf STUFFING Olive Starcher, women's ed itor, contributed a sage and on ion stuffing which is an adapta tion of one used by her mother many years ago. Chop two slices of bacon and saute gently in heavy pan. Add A cup chopped onions, 'k cup chopped celery, 2 tablespoons chopped parsley and saute until tender. Add teaspoon pepper, 1 tablespoon, or more, sage, and 1 tablespoon salt. . Add this mixture' to about 3 quarts of soft bread crumbs. If dry bread is used, soak bread just enough to dampen, squeeze and shred lightly. If mixture seems too dry, add thin cream. A lightly beaten egg may be used to give flavor and texture. This dressing may be made the day before and placed in re frigerator overnight. Those who enjoy highly seasoned stuffing may - add more seasoning to taste. ' . v , - Frances Bulk in favors wild rice as a main ingredient for stuffing and offered the follow ing recipe which combines wild rice, sausages, chicken livers and wine, taken from the "Com plete American Cook Book, by Stella Standard. WILD RICE STUFFING Three cups raw wild rice; one cup sliced onions, sautecd; six pork sausaces, sautecd; three tablespoons chopped parsley; one cup chopped celery and leaves; one pound chicken liv ers, sauteed; one-third cup Ma deira or sherry; two table spoons simple syrup; two tea spoons turmeric; one teaspoon each: thyme, tarragon, basil and rosemary; salt and pepper. The quantities for the stuff ing are for a good-sized bird. If you are stuffing a 10 or 12 pound turkey, reduce the quan tity of rice to two cups and the other ingredients In proportion. Wash the rice until the water is clear and then add it to twice as much boiling salted water and cook slowly,, tightly cov ered, until it is tender, about 45 to 65 minutes. Let it become dry and fluffy in a warm oven a few minutes, lifting it up with a fork several times. Cut the sausages in inch lengths and brown them quickly, two or three minutes. Do the same with the chicken livers for which may be substituted a cup of browned pecans if de sired. Lightly mix all the in gredients for the dressing but do not add any other liquid; it must be light and fluffy when served. Have the turkey cleaned well and dry. stuff it and sew it up. This year, from the U. S, Bureau of Commercial Fish' cries' Test Kitchens come three savory seafood stuffings to bring the tang-o-the-sea to your festive table and fine flavor for the most fastidious. OYSTER STUFFING One can (12 ounces) shucked oysters, fresh or frozen; one half cup chopped celery; one half cup chopped onion; one fourth cup melted fat or oil; six cups soft bread cubes; one egg, beaten; one tablespoon chopped parsley; one teaspoon salt; one- fourth teaspoon poultry season ing; dash pepper. Thaw oysters. Drain and chop coarsely; cook celery and onion in fat until tender, stirring occa sionally. Combine all ingredients and mix thoroughly. Makes about four cups of stuffing enough for a four-pound fowl. SCALLOP STUFFING One-half pound scallops, fresh or frozen; one-half cup chopped celery; one-half cup chopped onion; one-fourth cup melted fat or oil; six cups soft bread cubes; one egg, beaten; one tea spoon salt; one teaspoon Worcestershire sauce; one-half teaspoon poultry seasoning; dash pepper. . . Thaw scallops, rinse with cold water to remove any shell parti cles; chop scallops; cook celery, onion and scallops in fat until vegetables are tender; stirring occasionally. Combine all in gredients and mix thoroughly, Makes about four cups stuffing, enough lor four-pound fowl. SHRIMP STUFFING One-half pound shrimp, fresh or frozen; one-fourth cup chopped onion; one-fourth cup melted fat or oil; one egg, beat en; (wo tablespoons milk; six cups soft bread cubes; two tablespoons chopped parsley; one teaspoon salt; one-half tea spoon thyme; dash pepper. Thaw frozen shrimp; peel and remove sand veins; wash and cut into small pieces. Cook onion and shrimp in fat until onion is tender, stirring occa sionally. Combine egg and milk. Combine all ingredients and mix thoroughly. Makes about four cups of stuffing, enough for a four-pound fowl. Many a homemaker faced with roasting her holiday turkey may be overwhelmed by the sheer size of the uncooked bird. How can she transform this huge pink creature into the delectable, golden-brown turkey her family anticipates? Begin by estimating the num ber of servings for the holiday dinner and roughly the number of servings of leftover bird de sired. A 14- to 16-pound bird yields about 20 servings, a six to eight-pound bird about 10 servings. Should your turkey be frozen, store it in the wrapper to re tain maximum moisture and thaw it in the refrigerator, al low about 12 hours for a small turkey, and about 24 hours for a large one. Wash (lie turkey inside and out under cold run ning water and pat dry. Now comes the job that per haps seems the simplest, in reality is absolutely the most important step, and that is the seasoning. Many skilled cooks rely on Ac'cent monosodium glutamate to bring out the flav or. Ac'cent adds no flavor of its own, but brings out the sweet, rich flavor of the meat and makes the bird seem juicier, too. Allow one half teaspoon Ac' cent for each pound of turkey. This will give you enough to sprinkle on the skin, inside the cavities, and to develop the flavors of the stuffing and gravy as well. As for the stuffing, the free wheeling cook has a wide choice. To pack the stuffing more easily, place the turkey in a large bowl with the neck cavity up. It is easier to spoon the stuffing down than to spoon it in when the bird is level. Fill the neck, skewer the neck skin to the body, and then fill the body cavity in the same fashion. Should you want more stuffing than the body cavities can ac commodate, wrap the extra amount in aluminum foil park and put in the oven during the last 45 minutes of roasting time. There follow specific direc tions for roasting the bird, and stuff. Set aside half the total amount for the dressing! and gravy; divide the remainder be tween skin and body cavities. Sprinkle cavities also with salt and ppnor. Stuff turkey. Fasten neck skin to body with skewer. Push legs under band of skin at tail, or tie them to tail. PUo turkey, breast side for ciblet graw. To make thoiup, on raos in snttuuw open carving job easier, let the bird I rattling pan. H cwMmi. tout stand for 20 to SO minutes after j with a loos cowing or "tent roasting so that the juk nf:Of aluminum foil. Koasl turkey absorbed. ' own tSii K If you follow the primer el K.) avwwvlius to tinnrUWe. turkev cookery dirwKvi. ! TIMBT.MM.K assured that vou U tor to' 10 P"hw roast must glorious holiday bai HP- j thrw and one-half to lour hours; py holidays ROAST Tl'RKKY ! wv D,;rr Wash turkey in cokt rutuuns water. Pat inside dry with pa per towels; leave outside moist. Use one-half teaspoon Ac'wnt per pound of turkey read' to Sour Cream Fudge IsTangy, Smooth Sour cream has many uses and one of the latest recipes us ing this ingredient is Sour Cream Fudge. It is sweet and slightly tangy with creamy smooth texture. Use two cups sugar; one-half teaspoon salt; one cup sour cream; two tablespoons butter; one-half cup chopped nuts (op tional). . Butter cooking vessel to pre vent crystallizing. Mix sugar and sour cream. Cook, stirring occasionally over medium heat to soft ball stage (240 degrees). Add butter. Beat in mixer for four to five minutes at highest speed, or until fudge loses its gloss. Add nuts. Put in buttered pan and chill. Cut into squares. Kedgeree Recipe Taken From Old Colonial Diary Colonial America spawned a mighty heritage not the least of which was a bountiful table. Many of their culinary creat- tions was as original as pump kin pie. But a greater number were brought to the new world with them. One of the favorite dishes of the early settlers of the colony of South Carolina was Kedgeree a medley off fish and rice. And it has remained a favorite to this day. This recipe for Kedgeree was taken from the diary of an un known colonial homemaker who lived in South Carolina over 300 years ago, It is one of the recipes culled by the House of Calvert from early American Journals diaries,, papers and books and compiled in a new booklet "Drinking and Dining Recipes double the recipe for five to nine pound fowls; triple it for 10 to 15 pound fowls; quadruple lor 1G to 20 pounds and quintuple for 21 to 25 pounds. from the Original Thirteen Colonies." Has Protein The homemaker who devel oped this Kedgeree didn't know that fish was ncn in protein She only knew that her family enioyed it. And she never en visioned that homemakers three centuries later would be using a modern version of her recipe with the unbelievable conven iences of canned fish and frozen vegetables. Make Kedgeree for your fanv ily tonight and add corn muffins from a mix and frozen glazed carrots for the modern touch to an early American dinner. Two cups rice; two cups flaked fish, such as canned tuna, drained; four hard boiled eggs; two tablespoons parsley, minced; one-half cup milk; salt and pepper. Cook the rice. Chop the eggs and add them to the rice. Add fish, parsley, milk and season ings. . Heat in a double boiler and serve immediately. Makes five servings. Must Be Equipped With Safety Devices WASHINGTON- (UPI)-Under federal law, newly manufac tured refrigerators shipped in interstate commerce must ne equipped with safety devices so that an entrapped child can free himself. But. cautions the U.S. Chil- drens Bureau, this law does not protect the child who plays hide and seek in abandoned older re frigerators lacking the inside latch. Safety experts recom mend that all who discard older refrigerators remove the doors first to prevent children from killing themselves. 8 to 12 pounds, four to four and one-half hours; 12 to 16 pounds, four and one-half to five and one-half hours; 16 to 20 pounds, five and one-half to six and one half hours; 20 to 24 pounds, six and one-half to seven hours. GIBLET GRAVY Giblets: Place turkey heart, liver, neck and gizzard in sauce pan and cover with water. Add one and one-half teaspoons Ac' cent, one teaspoon salt and one fourth teaspoon pepper, onion slice and a celery stalk. Cook slowly for about two to three hours until tender. Cut up the cooked giblets. The giblets and their broth are used in the gravy along with the pan drip pings. Gravy: Remove the turkey from the roasting pan to a plat ter. Skim most of the fat from the pan juices. Add giblet broth and enough water to make three cups of liquid to the juices remaining in the roasting pan, Add diced giblets. Stir until the stock reaches a boil, making sure to stir in all the brown crustiness from the bottom of the roasting pan. To thicken the gravy, spoon five tablespoons of the fat skimmed from the tur key into a saucepan. Stir in five tablespoons flour and heat the mixture, stirring, until it begins to brown. Pour in the prepared turkey stock and stir over me dium heat until the gravy thickens. i. ?! fJ! M Stripes and colors are big news ill area rugs, as seen In this directional rug by Bigclow. The wide range of sizes, colors and styles available offers something special for the living room, bed room, guest room, den or any other room in the house. Geo. Grabow 1365 Kings Hwy., Medford Phone 772-8560 Ultrasonic Cleaning Electronic Timing WE BUY OLD GOLD! For any of the seafood recipes from the U. S. Fisheries For the woman who really cares... Have you tried the New Controlled Permanent Wave Process Yet? Call NOW for MR. ANTHONY at WINNIE'S Style Salon and Wiggery From Basics To High Fashion Styles and See for Yourself! 528 E. Main Phone 773-4559 "MY NEW JOB HAS ALL SORTS OF POSSIBILITIES!" For Money For Advancement For Happiness For Opportunity THRU CULLOP'S EMPLOYMENT SERVICE 773-3694 Visit our newly remodeled Conveniently located offices at... 104 East Sixth Coffee and Donuis Served MONDAY Thru FRIDAY NOV. 25-29 CULLOP'S EMPLOYMENT SERVICE 104 EAST SIXTH STREET MEDFORD 773-3694 Only 3 days 'til ' , ; . freshen up inanKsgiving NOVEMBER 7 your feastin' clothes before 'n' after with our quality SANITONE Drycleaning a national sarvica Save Time, Save Steps U Our Convenient DRIVE-IN SERVICE Drive Right Up to the Door Phont 772-6165 for Frit Pickup and Delivery A omestic i AIIUHDV 1 DDV CLEANERS Your Profenional laundry Serving the Rogue River Valley Since 1900 "Nothing Makes Clothes as Clean as a Laundry" It i h SCHOOLS ARE NOW OPEN - MANY CHILDREN ARE ATTENDING FOR THE FIRST TIME! DON'T LET IT BE THEIR LAST! YOUR CAUTION CAN SAVE A CHILD'S LIFE ... SO PLEASE .. . DRIVE CAREFULLY around schools and play grounds! Be on the lookout for children when they walk to and from schooll Your vacation from school children is over nowl BE ON THE ALERT when you are near a school bus. Of course, they have to obey all traffic rules! But, give schoolbusses a break anyway . . , they carry a priceless cargo! PARENTS! NEVER STOP TELLING children about the many traffic dangers'. Only then can we hope to help reduce traffic fatalities! One out of seven fatalities involves a schoolchild! One out of ten fatal accidents is caused by a teen-age driver! DRIVERS! DON'T HURRY when you drive! We may as well face it!, We cannot reduce traffic casual ties unless we slow down! The lives of others are in the hands holding your steering wheel. The minute you may save, isn't worth the life of a schoolchild! HAVE YOUR CAR CHECKED by an expert! Any car that is not in perfect mechanical condition is a potential murder woaponl The few dollars you spend may save a life! Publihed in cooperation with Ihi Morlford Traffic Safety Council by lh Medford Tribune
