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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 21, 1957)
THURSDAY, NOVEMBER 21. 15)57 HERALD AND NEWS, KLAMATH FALLS, OREGON PAGR SEVENTEEN CARVING TURKEY Gift-G iving Recipe Ideas Roast turkey is as American as the Fourth o( July and is gen erally conceded to be unsur passed in downright good flavor and general attractiveness for hol iday dinners. In buying your bird, if you al low l'.j to Ft pounds per person to be served, there should be cold cooked turkey for a second meal. In general, a 6-8 pound bird will serve 6 to 10; 8-12 pound bird will serve 10 to 20; 12-16 pound bird will provide 20 to 32 serv ings; 16-20 pound bird will provide 32 to 40 servings. The actual num ber of servings depends on the quality of the turkey, correct cook ing and carving skill. When the turkey is done (when the meat thermometer registers 190-200 degrees or when the drum stick moves easily up and down and you know it has been "in the oven long enough"), move the turkey to a warm platter and keep it hot. Allow about Vi cup of gravy for each serving. Pour the drippings into a bowl, leaving all the brown residue in the pan. Let the fat rise to the top of the drippings. Skim off all the fat and measure amount neeeded for the gravy back into the roasting pan (3 tablespoons for 2 cups of gravy, 6 tablespoons for 4 cups of gravy). The meat juice under the fat should be used as part of the liquid for the gravy. Set roasting pan with fat over very low heat. Add the same amount of flour as fat and blend fat and flour until frothy, stirring constantly. If desired, brown the fat and flour slightly to give more color and flavor to the gravy. Add the liquid, cool or lukewarm, not hot, all at once 12 cups of liquid for 3 tablespoons of flour and fat; 4 cups of liquid for 6 tablespoons flour and fat). Cook, stirring constantly until uniform ly thickened. While stirring, scrape bottom and sides of pan to blend in the brown residue. Simmer about 5 minutes. Season to taste with salCand pepper. For giblet gravy, trim any gris tle from the cooked giblets. Dice meat and add to gravy before sea coning. Liquid in the gravy, in addition to the meat juice, may be broth, milk or water. Plan your schedule so the tur key is out of the oven 20 to 30 minutes before it is to be served, if possible. This gives the meat a chance to absorb the juices. It wifX carve easier. Limit your gar nish to a little parsley or salad greens. Anything else handicaps the carver. Give the carver a big enough- platter, a side dish, if necessary to lay the slices of lur key on while carving, and be sure the carving set is sharp. 1 Here is the standard style of carving turkey as outlined by the Poultry and Egg National Board: To remove leg (thigh or second joint and drumstick): hold the drumstick firmly with fingers, pulling gently away from lurkey body. At Ihe same time, cut through skin between leg and body. Continue as follows: Press leg away from body with flat side of knjfe. Then cut through joint joining leg to backbone and skin on the back. If the "oyster." a choice oyster-shaped piece ly ing in the spoon-shaped section of the backbone was not removed with the thigh, remove it at this point. Hold leg on service plate with drumstick at a convenient angle to plate. Separate drumstick and thigh by cutting down through the joint to the plate. Slice drumstick meat. Hold; drumstick upright at a convenient g a r n i s h for the holiday bird, angle to plate and cut down, turn- Whole berry sauce, kept hot over ing drumstick to get uniform (a candle warmer, may be spiced slices.- Chicken drumsticks and' with kirsch, if vou wish. For sher- Ihighs are usually served without slicing. Clif-n tUinl IiM tt,,-U firmly on plate with a fork. Cut,servc 35 a t0P!"n ,or chcesc cakc slice ol meal parallel to . trie bene. Cut into white meat parallel to wing. Make a cut deep into the HANDY TOOL A big knife with a saw edge made especially for cutting fro zen meal or vegetables is almost a kitchen necessity for a small familj. breast to the body frame parallel lo and as close to the wing as possible. Slice white meat. Beginning at front, starting halfway up the breast, cut thin slices of white meat down to the cut made paral lel to the wing. The slices will fall away from the turkey as they are cut to this line. Continue carving until enough meat has been carved for first servings. Additional tur key may be carved as needed. Remove individual servings of stuffing from an opening cut into side of the turkey where leg has been removed. , TURKEY Today about 70 per cent of tur keys marketed are processed and packaged with the drumsticks placed under a band of skin over the cavity area. This is a con venience that homemakers should recognize as it simplifies trussing After stuffing the cavity, the drumsticks are again pushed un der this band of skin. Except for a skewer to fasten the neck skin fo the back after wishbone cavity is stuffed, no cord, no sewing, no turther skewering is necessary. 0 Processing techniques employ ed to give consumers the best possible turkey make it impracti cal and difficult to remove the drumstick tendons. It can be done, but it tears the drumstick meat. Some retailers can give this serv ice. In any case, only half of the tendons can be removed. L,ow-temnerature, sliallow - un- covercd-roasting-pan continues to be the popular and generally ac cepted melhod of cooking the holi day bird. To speed roasting time, if it suits the homemaker s con venience, foil may be crimped to the edge of the pan, or a pan with close-fitting cover used. Since moisture is held in the pan, the steam thus formed shortens the total cooking time about 1 hour. Also, to offset the reflective qual ities ol foil, the oven temperature should be 25 to 35 degrees hmh cr (about 350 degrees) than the customary low temperature (323 degrees). 0 Don ts regarding turkey: Don't freeze an uncooked, stuffed turkey or a cooked stuffed turkey. The home kitchen facilities are not ade quate to do this safely. Follow package or label directions to the letter on the handling of frozen birds. Don't under any circumstances, allow turkey, broth, stufling or gravy to remain out of the re frigerator for a length of time aft er the meal is completed. H is a fallacy to believe that placing hot foods in the refrigerator causes them fo spoil. Before refrigerat ing, remove all stuffing from tur key and put it in a covered bowl. II desired, remove remaining meat from the bones. Wrap or cover well. If you plan lo make turkey soup, crack the bones, wrap well and refrigerate. Small, meal-size units, properly wrapped, may he trozen and held up to one month before serving. FOOD TIPS PINEAPPLE POPCORN BALLS Boil 2 cups sugar. 1 and one- third cups syrup drained from canned pineapple and one-third cup corn syrup until a firm ball is formed when tested in cold wa ter. Add 1 tablespoon lemon juice and pour slowly over the hot popped corn, stirring to evenly coat all kernels. When cool enoush to handle, press lightly into balls with palms of hands or a popcorn ball maker. Suflicient for 4 quarts of popped corn. CRANBERRIES Cranberry sauce is a traditional ricd sauce, add a jigger of sherry or white wine to a can of jellied sauce. For citrus relish, chop one whole orange 'skin and all) and add to a c&n of whole berry sauce. Frozen cranberry rings are fun, too. To make, crush one can jel lied sauce with 1 cup ginger ale and freeze in small, individual molds or rings. PARTY TOUCH For an interrslins garnish, roll pineapple chunks in coconut and PUDDING Add a couple of teaspoons of instant coffee to chocolate pudding when you're preparing the mix. ' 'p.- FOR THE HOMEMAKER who has everything, the John Oster Manufacturing Company has introduced an electric meat grinder which can be us'ed for grinding and chopping any food, including nuts, dried fruits, cheese and meats and even makes spreads and pates. IfeMMady'sKiltclliieiTB By Florence Jenkins U Editor THANKSGIVING TURKEY is in everyone's mind just now. MJB suggests Harvest Dressing this year, made with the new MJB Quick Brown Rice. The recipe is on the package of the rfew California qrown rice Iwhich MJB uses because it is softer and more flavorful than southern grown I. It is repeated here for the convenience of our readers. HARVEST Half the fun of Thanksgiving is right at the (able itself. Not only doing justice to Tom Turkey but afterward, remembrances are al ways run. Every family has its own fond memories the hilarity that re sulted when the lurkey slipped off the platter onto Ihe floor while dad was carving it: the time the family decided to take over for mother and forgot to thaw the tur key and it came to the table pret ty raw: the upset gravy bowl: the wine that tasted so funny because it was really vinegar and so on. Every family has its favorite Thanksgiving recipes, too. but for those who would like lo try a new and very good-eating recipe this year, try making Quick Brown Stufling. Use the new M.1B Quick Brown Rice that is being intro duced in Klamath Falls this month. MJB suggests either of two recipes: QUICK BROWN STUFFING Prepare a cup of M.IB Quick Brown Rice as directed on the package. You can use water or A 1958 50 BOYD'S "BOYOIt "Name 7 Boydie CONTEST! IT'S EASY TO WIN THESE BIG PRIZES 1958 VOLKSWAGEN 25 195S Ph.ico PORTABLE TV SETS! 2 5 isss Phik. TRANSISTOR RADIOS! BOYD'S NOW PAYS NON-MOFIT ODOANIZATIONS 10 FO IACH 1 IB IID. Sc FOK IACH 1 IB. 110 FOR DITAIIS ON THIS PIOflT- i AJli 110 0E0IMPTION OFf WKITI BOYD COFFtl CO.. F. O. BOX j 10.SI. PORTLAND 7. ORIGON. and A. DRESSING you can substitute broth from the turkey giblets. Then stir in 'i tea spoon salt and 'i teaspoon of basil, thyme or ' teaspoon of sage, whichever you prclcr. Saute 1 ta blespoon minced onion. l cup finely chopped celery, 1 teaspoon minced parsley, chopped liver from the lurkey in 2 tablespoons butter. Toss lightly with the rice. You'll have a delicious and delec table stuffing and one that can be made in a matter of minutes. HARVEST STUFFING '.i pound ground sausage Melted butter or margarine 'i cup chopped onions 1 teaspoon salt 'i cup thinly sliced celery 1 4-ouncc can mushrooms in cluding liquid 2 cups M.IB Quick Brown Rice 3 cups boiling water Beat up meat into small pieces: saute until brown. Measure fat in pan and add enough butter or margarine to make cup. Add fat to meat and stir in onions, i salt, celery, mushrooms and rice. VOLKSWAGEN - OTHER BIG PRIZES! the Contest Rules on Special Bind on Eery Boyd's Collet Can John Oster homes economists recommend these recipes for spe cial gift-giving appeal. RAW CRANBERRY RELISH 2 cups fresh cranberries 1 whole orange "i cup sugar Quarter the unpeeled orange. Remove seeds. Cirind in Oster meat grinder with coarse disc. Add cranberries and grind. Stir in sugar. Let stand at least 3(1 minutes before serving or putting into jars. (Makes two cups.) PINEAPPLE-APRICOT MARMALADE 1 It oz. package dried apri cots 2'.t cups fresh pineapple, chunked i Sugar (see recipe for amount) Chop apricots with coarse disc in Oster grinder. Put pineapple chunks through meat grinder, us ing coarse disc. Combine apri cots and pineapple in heavy sauce pan. Boil for live minutes, stir ring constantly. Measure the mix ture and add an equal amount of granulated sugar. Boil, stirring constantly, until a small portion dropped from a spoon is thick when Pour in .1 cups of boiling water. Bring to boil, lower heat, cover tightly and cook 15 minutes. Makes six cups of dressing. Allow about one cup shilling per pound. If your lurkey is room temperature and the dressing warm, the cook ing lime is cut slightly. Never add stuffing lo turkey the night be fore as it draws the moisture from Ihe bird. Stuff the lurkey when you arc ready to put it into the oven. m m "Vis. NewLowPHcc! mm self-polishing wax 7M)i FOR FLOORS Ui RUCI Cleaning Wax Fto Wax Floor Cleaner Asphalt Tile Cleaner Asphelt Til Wax cool (five to seven minutes'. Pour into sterilized jars to seal. (Makes two pints.) RUM BALLS ' lb. vanilla wafers i cup pecans i cup light corn syrup 2 tablespoons rum or rum flavoring 1 tablespoon cocoa Run waters through grinder with fine disc, until one cupful is crumbed. Grind pecans and com bine with crumbs and cocaa. Stir in syrup and flavoring. Coat hands with powdered sugar and shape the mixture into small balls, Let stand on waxed paper for an hour, lioll in powdered sugar or very finely ground nut meats. (Makes about 20 pieces.) Tim-FRCTTI CANDY 1 lb. raisins si lb. walnuts, shelled 1 lb. pitted dates or apricots 1 lb. figs a lb. prunes Confectioner's sugar Soak the prunes until soft. Re move pits. Put the fruit and nuts through the Oster electric grinder using the fine disc. Save a por tion of the nut meats to put through last. Sprinkle confection er's sugar on a mixing board and with the hands work the fruit and nuts until well blended. Pat out iibout 'i inch thick. Cut in desired shapes, roll in sugar, pack in a tin box. using waxed paper be tween Ihe layers. A separate ice crusher head at tachment is available for the grind er which enables the holiday host ess to serve fancy relish trays, salads, canape spreads, holiday punch-bowls decked in beds of cracked ice. The crusher grinds ice to nine duterent chip sizes electrically. FREE BULLETIN A new Oregon State College extension circular. "Make Mine Pie." is offered lo Oregon resi dents at all county extension of fices or from the OSC bulletin clerk. Oregon State College. Cor- valhs. Author is Mrs. Ruth Mipp slein. OSC's nutrition specialist. It includes an outline of ingred ients needed for good pastry, meth od of mixing, baking instructions and suggested fillings and topp ings. It is punched for easy in sertion into standard loose leaf cookbooks. Recipes for soft wheat flour crust, meringue shells, Ore gon walnut pie and a new pretzel crust for cheese pics are all found in the circular. CONTEST Have your youngsters entered the White Salin Sugar Coloring Contest yet? The coloring books are available without charge at your grocery store orat the J. J. Newberry Store on Main Street. LOOK FOR THt HAPPY lITTlf DOO TOPS IN QUALITY! 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