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Roast Turkey
Place stuffed turkey on a rack in a shallow pan and
cover with a cloth soaked in melted fat. Occasionally
moisten cloth with fat during roasting. Roast at
325F from 4 hrs. for a 10-lb. turkey to 6 hrs. for
a 15-lb. turkey. Test for doneness by moving a drum
stick up and down. When the turkey is done the
drumstick will move readily. For easier carving, al
low turkey tc stand 30 to 40 min.
Old-Fashioned Corn-Bread Stuffing
to prepare: 25 min. to bake stuffing balls: 20 min.
1 up dark or golden seedless raisins
1 Vi cups thinly sliced calory
nipt toft white-bread crambi
cupi corn-bread crumbs
1 cop coarsely chopped salted toasted almonds
Vi cup chopped parsley
1 foaipoon poultry Ma toning
1 toaipoon ground nutmeg
1 toaipoon wit
Vi teaspoon Mock pepper
cup butter or margarine melted
Vi cup glblot broth
Vl cup Instant minced onion
S eggs, beaten
1. Rinse and drain raisins. Combine with celery,
white- and corn-bread crumbs, almonds, and parsley.
Sprinkle with a mixture of the poultry seasoning, nut
meg, salt, and pepper.
2. Add broth and onion to melted butter; add butter
mixture and eggs to crumb mixture, mixing lightly.
3. Spoon lightly into turkey; or shape into stuffing
balls, place on greased baking sheet, and bake at
350F 20 min., or until lightly browned.
Stuffing for a 15-lb. turkey or 20 stuffing bolls
Qiblet Gravy
TO PREPARE AND COOK: 20 MIN.
(allow time for cooking giblets)
Turkey giblets and neck
Vi teaspoon salt
Vi small anion
2 iprlgi parsley
I o-in. piece celery with leave!
Vi bay leaf
1 or 3 peppercorn!
3 tablespoon! flour
Vi teaspoon salt
Vt taospaon black pepper
2 cups liajuld (reserved glblot broth and
turkey drippings or chicken broth)
1. Pat the liver dry with absorbent paper and refrig
erate. Put gizzard, heart, and neck into a saucepan
having a tight-fitting cover; cover giblets with hot
water and add teaspoon salt. Bring to boiling; re
move foam. Mix in onion, parsley, celery, bay leaf,
and peppercorns.
2. Cover and simmer 2 to 3 hrs., or until gizzard is
tender when pierced with a fork. During last 15 min,
of cooking, add the liver.
3. Remove giblets from broth; strain and reserve
broth. Remove meat from neck bone; coarsely chop
meat and giblets.
4. Remove roasted turkey from roasting pan. Leav
ing brown residue in pan, pour drippings into a bowl.
Allow fat to rise to surface; skim off and reserve fat
Reserve remaining drippings for part of gravy liquid.
5. Measure 3 tablespoons reserved fat into roasting
pan and blend in flour, V teaspoon salt, and pepper
until smooth. Stirring constantly, heat until mixture
bubbles. Brown slightly if desired. Remove from heat
and slowly blend in the liquid. Return to heat and
cook rapidly, stirring constantly, until gravy thickens.
Cook 1 to 2 min. longer. While stirring, scrape bottom
and sides of pan to blend in brown residue. Stir in
the chopped cooked giblets. Bring gravy to boiling
to Ijeat giblets thoroughly. About 2 cups
Notes For a refreshing flavor addition, blend 14 to Vb
cup orange marmalade into gravy.
family Weekly, Novtmbtr 20, IKO
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
Cauliflower with Celery Sauce
CouKlouer tapped with celery sauce and cheese is
a change from the usual piquant hoUandaise sauce.
TO PREPARE AND COOK: 25 MIN.
1 medlum-slie heed cauliflower
cup chopped celery
2 tablespoons butter or margarine
2 tablespoons flour
Vs teaspoon seasoned salt
'As teaspoon white pepper
Vi teaspoon ground nutmog
cup cream
Vi cup grated Cheddar cheese
1. Remove leaves, cut off all the woody base and any
blemishes from cauliflower. Cook in salted water un
til just tender; drain. Place in center of a heat-resistant
platter. Using a fork, gently separate flowerets
for ease in serving.
2. Meanwhile, cook celery in boiling salted water
until tender. Drain, reserving Vi cup celery liquid.
3. Heat butter in a small saucepan. Blend in a mix
ture of flour and seasonings. Heat until mixture
bubbles; remove from heat. Gradually add celery
liquid and cream, stirring constantly. Bring mixture
rapidly to boiling; cook 1 to 2 min. longer. Stir in"
cooked celery and pour sauce over hot cauliflower.
4. Sprinkle with grated cheese and brown lightly un
der broiler. Serve immediately. If desired, accompany
with Dill Peas with Squash Rings. About 6 servings
Dill Peas with Squash Rings
Cook two 10-oz. pkgs. frozen peas according to pack
age directions; drain. Heat Vi cup butter or marga
rine and teaspoon dill weed in a small saucepan.
Toss dill-butter mixture lightly with hot cooked peas.
Mound peas in center of squash rings on a warm serv
ing platter. (See photo.) About 8 servings
Squash Rings Bake 2 medium-size whole acorn
squash in a shallow pan at 400F 30 min., or until just
tender. Remove from oven and cut squash into -in.
thick slices; cool slightly and carefully cut off peel.
With a knife or a cookie cutter, cut out seeds and
fibers forming squash rings. Put rings into a shallow
greased pan, brush generously with melted butter
and season with salt and black pepper. Reheat in
oven 5 to 10 min.
Dark Pumpkin Pie De Luxe
to prepare: 25 min. to bake: 55-60 min.
Pastry for a 1 -crust 9-ln, pie (your
favorite recipe er a prepared mix)
2 cups (1-lb. con) pumpkin
Vi cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
Vi teaspoon ground ginger
-Vt teaspoon ground nutmeg
Vs teaspoon ground dovas
Vi teaspoon salt
2 eggs, slightly beaten
1 cup cream
1. Prepare pastry (prick) and bake at 450 F about
5 min., or until lightly browned. Remove from oven
and reduce heat to 350 "F.
2. Meanwhile, combine pumpkin, brown sugar, and a
mixture of the spices and salt. Mix together the eggs
and cream; add to the pumpkin mixture, blending
until smooth. Turn filling into partially baked hot
pastry shell.
3. Bake at 350 F 55 to 60 min., or until silver knife
comes out clean when inserted halfway between cen
ter and edge of filling. Cool. One 9-in. pie
r
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Light Pumpkin Pie De Luxe, Giblet Gravy, Roast Turkey, Old-Fashioned Corn-Bread Stuffing, assorted relishes, and a
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vegetable platter are Thanksgiving favorites.
gathered in
Light Pumpkin Pie De Luxe
to prepare: 25 min.
to bake: 50 min.
Paltry for a 1-crvft 9-ln. pie (your
favorite recipe or a prepared mix)
2 cups (1-lb. can) pumpkin
Vi cup firmly packed light brown sugar
Va teaspoon ground nutmeg
Vi toaipoon ground mace
Vi toaipoon ground ginger
Vi toaipoon ground cinnamon
Vi toaipoon salt
2 eggs, slightly beaten
1 cup cream
1 cup milk
1. Prepare pastry (prick) and bake at 450F about
5 min., or until lightly browned. Remove from oven
and reduce heat to 350 F.
2. Meanwhile, combine pumpkin, brown sugar, and
a mixture of the spices and salt. Mix together the
eggs, cream, and milk; add to pumpkin mixture,
.blending until smooth. Pour filling into partially
baked hot pastry shell. Sprinkle top with nutmeg.
3. Bake at 350 F 50 min., or until a silver knife comes
out clean when inserted halfway between center and
edge of .filling. Cool on cooling rack. One 9-in. pie
Persimmon Whipped-Cream Pie
to prepare: 25 min. to chill: about 3 hrs.
Pastry for 1-rust tO-in. pie (your
favorite recipe or a prepared mix)
Vi cup cold water
1 tablespoon (1 onv.) unfavored gelatin
0 to I ripe persimmons
1 ft tablespoons lemon ulco
Vs teaspoon salt
1 cup chilled whipping cream
Vl cup sifted confectioners' sugar
1. Prepare pastry, bake, and set aside to cool.
2. Sprinkle gelatin evenly over cold water. Let stand
5 min. to soften. Dissolve completely by placing gela
tin over very hot water.
3. Meanwhile, rinse persimmons, remove peel, and cut
into pieces; force enough persimmon through a sieve
or food mill to yield 4 cups pulp. Stir the dissolved
gelatin and mix into the pulp; blend in the lemon
juice and salt.
4. Chill until mixture begins to gel (gets slightly
thicker) .
5. When gelatin mixture is of desired consistency,
whip cream until soft peaks are formed when beater
is slowly lifted upright; beat in confectioners' sugar
with final few strokes until blended. Spread over per
simmon mixture and fold together. Turn mixture into
pastry shell. Chill until firm. One 10-in. pie
FUN-FILLED PAGES OF SPECIAL HOLIDAY RECIPES
. . . FROM THE TEST KITCHENS OF FAMILY WEEKLY
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The Holiday Cookbook
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Day to "Wouall Bowl" for Chrittmoil
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