Herald & lantern 18 November 81

27

It ’s Time To Talk Turkey

There’s more than one way to buy a bird &. more ways still to serve it up—after the

holidays.

bv I When orflering p holiday turke>’ for my family*! always buy aibird larger than needed for Thanksgiving dinner as our family loves cold turkey sandwiches and the many other planned-over dishes qsing turkey in our house we refer to leftovers as ptanned-ovcrs < A few pointers in drdering your turkey for Thanksgiving. Turkey is sold in the. market in three ways:. Ready to Cook Turkey — these tender top grade birds come either fresh, icg chilled. of-quick frozen. They, have beet) fully dVawn. pin feathered, cleaned inside a\?d out; and are ready for stuffiog and the oven'. You can buy them whole with giblets and neck \vranf>ed separately in the body; or you tfcqbuy them cutup as turkey parts such as breast, thighs, drumsticks. etc ; Dres&d Turkey — these halve been plucked, but head and feet are still on and viscera stHI in; so 13 to-lG percent of the weight you pay for is discarded when the butcher draws the bird for you. Cooked Ready To Kat Turkey — a boned turkey for tv dipners would be an example of this type. The size of the turkey you choose depends on the size of your family and the number of servings desiVed. Allow about .one-half pound of turkey'per scrying, not per person. It is important to follow the directions in preparing turkey. If you purchased your turkey frozen and plan to thaw the bird in the refrigerator, the following table might help you: Ready to Approximate Cooh Turkey- t ThdwihgTimc 112 lbs I 2 days 12-20 lbs ^ * 2-3 days 20 24 lbs ' 3 4 davs Or thaw wrapped fiird rapidly in pan under cold running water allowing: Ready to Approximate Cook weight TliawingTime 4 12 lbs 4-6 hours 12-20 lbs 6-8 hours 20 24 lbs . 8-12 hours Fresh, ice-chifled, ready to cook turkeys should be Cleaned andpooked within two days after purchasing. I 1 cover my own turkey with aluminunl foil, removing the foil about an hour befmre the bird is done I baste the turkey with butter and pan drippings every hour. I allow 3-4 hours for a 4-6 lb turkey. 4'2 to 6'2 hours for a 10-20 lb turkey at 325V A test for doneness is lo move the drumstjek up and down to determine if it moves easily and the fleshy part of the drumstick feels hot when pressed with fingers (use a towel so that you don't burn yourself). The stuffing you use is up to the family choice. Gravy presents a problem

sometimes to the novice cook. 3 tahlesppon fat. 3 tablespoon flour. 2 cups liquid Skim |he fat from the drippings and measure into a saucepan. Add measured flour and blend thoroughly. Measure the liquid — which may be meat juices under the fat layer or drippings poured from the roasting pan. giblet shock, milk or water — to make the required amount. If you have tuVkey left from Thanksgiving meal, sandwiches are great hot or cold Another way my family likes is Turkey Buffet Casserole TURKEY BUFFET CASSEROLE 2 cups noodles 1 pkg. fr.ozen broccoli fipoOTs 2 tablespoons butter or nleo 2 tablespoons /lotir 1 Icaspoon salt , teaspoon prepared mustard W teaspoon pepper 2 cups milk 1 cup grated Anjrr. cheese 2 cups cut up cooked turkey , cup slivered toasted almonds In saucepans cook the noodles and broccoli as directed until just tender Meanwhile, in saucepan over low heat melt butter, stir in flour, salt, mbstardt pepper, milk, cook stirring constantly until thickened, Remove from heat. Stir in cheese until melted Drain noodles and broccoli. Arrange noodles, broccoli stems, turkey in a shallow casserole Pour cheese sauce over all Arrange broccoli flowerets on' top Sprinkle with almonds Bake uncovered 15 minutes or until bubbling hot. Makes 4-6 servings Here are some other planned-over suggestions: LUSCIOUS TURKEY HASH 2 cups^cooked cut up turkey 4 pared medium potatoes !4 gr-acn pepper ^medium onion % cup diced pimento I teasppon salt 1/8 teaspoon pepper 3 tablespoons butter or olco‘ Put turkey, potatoes, green pepper, and onion through food chopper or processor. using medium blade. Mix pimento, salt, pepper. In a large Skillet, melt butter or oleo. pour in hash mixture; cook over low heat covered for 15 minutes or until potatoes are cooked and hash is brown on bottom. Ect stand one minute before serving TURKEY PASTEf{IES Pastry fa cup flour teaspoon salt % cup shortening

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CAPE MAY COURT HOUSE

M«rtfc o4 Murpfcy l Marl 463-EYES

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2 tablespoon parmesian cheese 3 tablespoon cold .water Sift flour witf^’salt with pastry blender cut in shortening until like corn meal Add cheese. Sprlhkle with watyr, mixing lightly until dough sticks together. Form-into ball.. Wrap in waxed paper Refrigerate while preparing filling ’ Fijlihg ^ ' ; 2 tablespoons butter '/i cup chopped onion' 14 cup chopped celery % cup chopped nuts lh cups cooked chopped turkey 14 teaspoon caraway seeds • % teaspoon salt Turkey gravy or cheese sauce Melt butter in skillet, lightly brown onion, celery, ni/ts Add turkey caraway-seeds, salt

Chol'slightly, \ Roll pastry into lO inch squares, cut into 4-8 inch squares In the centyr of each square,-place one fourth of turkey filling; bring opposite cor ners of the pastry together, sealing edges Arrange in baking dish Bake 45 minutes at 400*F » , • ■ Senve with turkey gravy dr cheese sauce. , * / Forffclilional rectpt*s\send a stamp ad dressed envelope e/q Turkey to tape May bounty Herald. Box IHI. t ape May. N.j. 0X201. The additional recipes will include those using turkey Stock as well as whatTo do with leftover mashed potatoes . Florence-Heal of Cape Mur. is fnitftet home economist for the. State ' of ’ Sew Jersey ( • ’

Gem Stone Talk Slated

CAPE MAY. - The second in the series of

programs- by the County Art League will be held

Wetlands Topic

MIDDLE TWP - A slide .program on The Wetlands will be presented at the Wetlands Institute. Stone •''Harbor Blvd., 8:15 p.m-. Nov. 21 The program has been developed by the Atlantic Audubon Society, a local'chapter of the National Audubon^ Society and is

available for loan to schools and civic groups The Institute s museum, observation lower and Tidepool Shop will be open for visitors The public is invited to attend Admis Sion by donation For fur ther information call 368-1211. • ,

7:30 p.m. tomorrow at the League' gallery. 1050 Washington st Jan Chrissafis of Cape May will speak 'on gem stones. Chrissafis, a jewelry designer and^ fabricator, was ap-* prenticed to Cindy Farnham in New Hope. Pa For further information call the Art League at 8848628 between 12 and 4 Thursdays through Saturdays, or l and 4 p.m Sundays.

• 04 Pram*! No Otftar 0l*e»«M

The Ballc Family of Upper Township Invites You to. . v

inery QUALITY!

Come And Make The Taste.Test I You or* welcome to toito our delicious wine, anytime ... mode from oOr own grapes, grown on the premises. Dally 9 to 6; Sunday 11 to 6. ? Seven different varieties; Ives Noir (very dry) (red semi dry) red table wine, Sauterhe (semi dry white) Excellent Rose and Dessert wine, the semi sweet red or white wine. SPECIAL HOLIDAY PACKAGE IN WOOD CASE Choice Of Three Different Wines l Making Good Wine Is a Skill... ...Making FINE Wine is an ART Sol« Wfnory m May* landing From Pori,eroy or ftl 9toli»/h JO Hoerti lo Hi *0(1*1 tod Kfhl) turn lm4l and go shout TVoo Milo* DAILY9to6 • SUNDAY II to6 PHONI 623-216*