111
y
FOR
Bountiful
Holiday Board
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
THE HOLIDAY
COOKBOOK
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The ever-popular Thanksgiving
dessert, pumpkin pie, achieves distinction
with a crunchy pecan topping.
Pumpkin Pie
Pastry for a l-crust 9-in. pie
1 1-lb. can (about 2 cupb) pumpkin
fi cup firmly packed light brown sugar
1 ' teaspoons (round cinnamon
'; teaspoon ground ginger
'( teaspoon ground allspice
Vi teaspoon ground nutmeg
Vi teaspoon salt
2 eggs, slightly' beaten
1 H'i-oz. can (1 cups) evaporated
milk
' cup boiling water
cup coarsely chopped pecans
1. Line pie pan with pastry; set aside.
2. Blend pumpkin, brown sugar, and a mixture
of spices and salt Add eggs and mix well.-
3. Combine evaporated milk and boiling water;
add gradually to pumpkin mixture, stirring until
mixture is smooth. Pour filling into unbaked
pastry shell; sprinkle with pecans.
4. Bake at 400 F for 30 to 35 min., or until a
silver knife when inserted halfway between cen
ter and edge of filling comes out clean. Cool on
cooling rack. One 9-in. pie
Roast Turkey
Rinse turkey with cold water; pat dry, inside
and out, with absorbent paper. Lightly fill body
and neck cavities of bird with Herbed Stuffing
(see recipe). Fasten neck skin to back with a
skewer. Bring wing tips onto back of bird. Push
drumsticks under band of skin at tail, if pres
ent, or tie to tail with cord. Place turkey, breast
side up, on rack in a shallow roasting pan.
Brush skin with fat. Insert roast-meat ther
mometer in bird so that tip is in center of the
inside thigh muscle or the thickest part of
breast meat. Be sure that the tip does not
touch bone. Roast turkey in a 325F oven until
thermometer registers 185F. (A 14- to 15-lb.
bird will require 3 to 3V& hrs.) If desired, baste
or brush bird occasionally with pan drippings,
especially the dry areas. When turkey is two
thirds done, cut cord or the band of skin at
drumsticks. Continue roasting until done. For
easier carving, let turkey stand about 30 min.
Herbed Stuffing
Cooked Giblets and Broth (recipe, page 12)
4 qts. 2 -in. bread cubes
1 cup snipped parsley
2 to 2'i teaspoons salt
2 teaspoons thyme
2 teaspoons rosemary, crushed
2 teaspoons marjoram
1 teaspoon ground sage
1 cup butter or margarine
1 cup coarsely chopped onion
1 cup coarsely chopped celery with leaves
1. Prepare Cooked Giblets and Broth. Set aside
1 1 cup chopped cooked giblets and the broth.
2. In a large bowl, toss bread cubes with the
reserved chopped giblets, parsley, and a mix
ture of the next 5 ingredients.
3. Melt butter or margarine in a skillet; add
chopped onion and celery. Cook over medium
heat about 5 min., stirring occasionally. Toss
with the bread mixture.
4. Add 1 to 2 cups broth (depending upon how
moist a stuffing is desired), mixing lightly until
ingredients are thoroughly blended.
Stuffing for a U- to 15-lb. turkey
(Continued on page 12)
10 Family Weekly, November 14, 156
Zona
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