Newspaper Page Text
One
day
that
is
ours
By AILEEN CLAIRE
NEA Food Editor*
Life for all Americans has
changed drastically since 0.
Henry reflected upon
Thanksgiving and what it
meant to him and to Amer
icans of his day:
“There is one day that is
ours. There is one day when
all we Americans who are
not self-made go back to the
old home to eat saleratus
biscuits and marvel how
much nearer to the porch
the old pump looks than it
used to .. . Thanksgiving
Day ... is the one day that
is purely American.”
Just the mention of “saler
atus biscuits” draws a blank
response from most of us.
And, very few homes sport
a pump outside the kitchen
door. But the thought is a
nostalgic one. One that re
flects the mood of this na
tional holiday which tradi
tionally means a gathering
together of friends and rela
tives—often a visit home—to
say thanks for the big and
little events that have oc
curred in each life since the
last Thanksgiving meeting.
Thanksgiving still is and
always will be a truly Amer
ican holiday, just as 0.
Henry observed, whether it
finds Americans sitting down
to a festive salade nicoise
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during a cruise to the Carib
bean, Peking duck some
where in the Far East or
Estonian herring salad in
Baltic countries. For those
at home there will be the
traditional turkey with oys
ter stuffing and giblet gravy.
Precede this with a toast
with a Shrub, quite popular
with early colonists. Also tra
ditional to serve are a sweet
potato casserole with marsh
mallows, marinated harvest
vegetable platter, cranberry
orange relish and apple
chutney with Swiss apple pie
to fill in any empty niches
in those Thanksgiving-ori
ented stomachs.
SHRUB
M cup water
¥« cup light corn syrup
¥ cup sugar
1 tablespoon grated lemon
rind
M cup fresh lemon juice
1 cup fresh orange juice
1 cup light rum
Mix together water, corn
syrup, sugar and lemon rind
in a small saucepan. Bring
to boil and boil 5 minutes.
Strain and cool. Stir together
syrup mixture, lemon juice,
orange juice and rum. Chill
at least 1 hour to blend
flavors. Serve over ice
cubes. Makes 5 cups or 6
(4-oz.) servings.
Apple Cider Shrub: Follow
recipe for Shrub, substituting
apple cider for rum.
MOLDED BLUE CHEESE
SPREAD
1 package (8 ounces)
cream cheese
¥4 pound blue cheese,
crumbled
M teaspoon Worcestershire
Sauce
Dash cayenne pepper
¥4 teaspoon salt
¥4 cup real mayonnaise
¥1 cup snipped parsley
2 tablespoons chopped
nuts
Prepare mold by greasing
a 16-ounce custard cup or in
dividual pie dish. Mix to
gether cream cheese, blue
cheese, Worcestershire
sauce, cayenne pepper and
salt. Mix well. Stir in mayon
naise and mix until well
blended. Spoon gently into
Sared dish. Chill. Un
l; garnish with snipped
parsley and nuts. Serve with
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assorted crackers I
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i oyster stuffing li
f giblet gravy I
(broiled peach halves
sweet potato casserole
with marshmallows
harvest marinated I
vegetable platter I
cranberry orange relish
apple chutney
swiss apple pie j
coffee
at/Ob nuts
assorted crackers.
ROAST TURKEY WITH
OYSTER STUFFING
1 (6 to 8-pound) young
turkey
5 cups (¥s-inch) firm
bread cubes, (1 pound
loaf)
¥> cup chopped parsley
IM teaspoons ground sage
M teaspoon ground thyme
M teaspoon salt
¥4 teaspoon pepper
¥4 pound margarine
1 cup chopped onion
1 cup chopped celery
2 cups fresh oysters,
drained and chopped
1 egg, lightly beaten
¥4 cup chopped dried
apricots
Melted margarine for
basting
1 recipe Turkey Gravy
(below)
Remove giblets from tur
key. Cook following direc
tions below. (This may be
done the day before.) Pat
turkey dry inside and out.
Mix together bread cubes,
parsley, sage, thyme, salt
and pepper. Melt ¥4 pound
margarine in skillet. Add
onion; saute until soft and
translucent. Add celery;
cook 3 minutes. Pour onion
and celery mixture over
bread mixture and toss. Mix
in oysters, chopped, cooked
meat from neck, gizzard and
heart, egg and apricots. Fill
breasts and neck cavity of
turkey with stuffing and
close opening with small
skewers and kitchen cord.
Place bird on rack set in
large shallow roasting pan.
If desired, insert roast meat
thermometer into thickest
part of inside thigh muscle,
making sure thermometer
bulb does not touch bone.
Roast turkey in 325-degree
oven, basting occasionally
with melted margarine,
about 2 hours. Continue to
roast, basting every 5 to 10
minutes, 1 more hour or un
til thickest part of drum
stick feels soft when pressed
with protected fingers and
leg joint moves freely when
drumstick is twisted. If
using a thermometer, it
should register 180 to 185 de
grees. If parts of turkey be
gin to brown too much, cover
the area with a piece of foil.
Remove turkey from roast
ing pan to warm platter.
Page 21
Prepare gravy.
TURKEY GRAVY
2 tablespoons fat drippings
2 tablespoons Argo corn
starch
1 cooked turkey liver,
finely chopped
¥4 teaspoon salt
¥ teaspoon ground thyme
Dash pepper
Add water to turkey broth
to make 2 cups; bring to a
boil. Pour off fat drippings in
pan. Measure 2 tablespoons
and return to pan. Sprinkle
corn starch into pan and
cook over medium heat, stir
ring constantly, about 5 min
utes or until browned. Grad
ually stir in turkey broth and
bring to boil, stirring con
stantly, until gravy thickens.
Add liver, salt, thyme and
pepper. Simmer gravy a few
minutes. Makes about 2
cups.
To Cook Giblets: Place
giblets (neck, gizzard, heart
and liver) in saucepan. Cov
er with water. Add 1 tea
spoon salt, 3 peppercorns, a
small peeled onion, M cup
chopped celery, ¥4 cup
chopped carrot. Cook over
low heat 15 minutes; remove
liver. Continue to cook 1
hour or until gizzard is ten
der. Drain off broth and
strain. Reserve for gravy.
Chop neck meat, gizzard and
heart for use in stuffing.
To Roast Turkey in Cov
ered Oblong Charcoal Grill:
Prepare turkey and stuffing
as directed in oven method;
stuff and truss. Place about
30 charcoal briquets at one
side of grill over damper.
Completely open damper un
der charcoal. Place a drip
pan (any pan that fits will
do or make one with heavy
duty aluminum foil) at op
posite end from briquets to
catch drippings from roaster
which will be placed on the
grill above the pan. Light
briquets. When briquets
form a gray ash, place tur
key on grill above drip pan
(not over charcoal). Close
lid. Slide the top damper di
rectly over turkey so it is
¥3 open. Cook 3M to 4 hours
(30 minutes per pound) bast
ing occasionally with melted
margarine. Check after 2
hours and if charcoal has
almost burned away, add a
few pieces.
BROILED PEACH HALVES
6 canned peach halves,
Griffin Daily News Monday, November 20, 1972
well drained
Melted margarine
¥4 cup corn syrup
*¥ teaspoon ginger
Raspberry jelly, if
desired
Place peach halves, hollow
side up, in shallow baking
dish. Brush with margarine.
Mix syrup and ginger; spoon
over peaches, letting mix
ture run into hollows. Broil
until syrup bubbles, about 5
minutes. Spoon about ¥4 tea
spoon jelly in each peach
half; if desired. Serve warm.
Makes 6 servings.
SWEET POTATO AND
MARSHMALLOW
CASSEROLE
2 cups cooked, mashed
sweet potatoes or
yams
¥1 cup melted margarine
¥1 cup light or dark corn
syrup
¥1 cup orange juice
2 tablespoons milk
¥4 teaspoon salt
¥1 teaspoon nutmeg
Marshmallows
Mix well together sweet
potatoes, margarine, corn
syrup, orange juice, milk,
salt and nutmeg. Spoon into
a greased 1-quart casserole.
Place marshmallows on top.
Bake in 375-degree oven 25
to 30 minutes or until bubbly
and the marshmallows are
lightly browned. Makes
about 6 servings.
HARVEST MARINATED
VEGETABLE PLATTER
4 medium carrots, cut in
3-inch pieces
1 can (16 ounce) whole
green beans, drained
1 can (16 ounce) whole
wax beans, drained
1 can (15¥i ounce) red
kidney beans, drained,
rinsed
1 can (20 ounce) chick
peas, drained
¥4 pound mushrooms,
sliced
1 recipe Herbed Marinade
6 to 8 radishes
¥1 medium head
cauliflower, broken
into flowerets
12 cherry tomatoes
Cook carrots in lightly
salted boiling water until
tender crisp. Drain; cool.
Place carrots, beans, chick
re a s and mushrooms in
a rg e shallow dish. Pour
Herbed Marinade over vege
tables. Cover and marinate
in refrigerator at least 3
hours or overnight, basting
occasionally. At serving
time, drain vegetables well
and arrange on large platter
with crisp radishes and
cauliflowerets and cherry
tomatoes. Makes 6 to 8 serv
ings. Recipe may be dou
bled. Freshly cooked fresh
or frozen green and wax
beans may be used.
Herbed Marinade: Mix to
gether % cup corn oil, M
cup red wine vinegar, ¥4 cup
corn syrup, IM teaspoons
salt, ¥4 teaspoon each dry
mustard and crushed rose
mary leaves and ¥b teaspoon
black pepper. Use as mar
inade for cooked vegetables.
Reserve marinade from
vegetables for later use.
CRANBERRY ORANGE
RELISH
1 pound (4 cups)
cranberries
2 unpeeled oranges,
quartered and seeded
2 cups finely chopped
Different lasagna
By AILEEN CLAIRE
NEA Food Editor
A homemade Italian dish
using prepared foods is a
simpler way to satisfy the
family appetites. Italian
foods are high on the list of
ethnic favorites but some
cooks shy from making some
dishes from scratch because
the old technique can be
time consuming. A Lasagna
Spinach Casserole is well
worth the little time it takes
to put together.
LASAGNA SPINACH
CASSEROLE
1 package (1 pound, 7%
ounce) complete
lasagna dinner
Egg@elfer)t Ideas
GEORGIA EGG COMMISSION
Elizabeth Downey, Home Economics Coordinator
Patty Swinford, Assistant
ATLANTA (PRN) - Do you remember King Midas with the
golden touch who found out that he couldn’t eat anything
because the food he touched was transformed to gold? Now
everyone can have the Midas touch and eat too. With a simple
little beat, butter, and cook you can fix a golden dessert that
will enchant everyone.
GOLD NUGGETS
6 Georgia egg yolks
1% cups sugar
3 or 4 whole cloves
Beat the egg yolks until they are creamy, divide them among
small well-buttered molds and bake 10 to 12 minutes in a
preheated 375-degree oven. Dissolve the sugar in 1 cup water,
add the cloves and bring to a boil. Simmer 5 minutes. Turn the
baked molds out carefully into the syrup, bring the heat up to
medium and cook 3 minutes; baste the “nuggets” if there is not
enough syrup to cover them. Lift each nugget to an individual
serving dish and refrigerate 30 to 45 minutes. Just before
serving, pour a little of the remaining syrup over each one.
Serves 6.
If you liked this recipe, maybe you would like a FREE copy
of our Omelet Book. Please write the Georgia Egg Commission,
Georgia State Farmers’ Market, Forest Park, Georgia 30050.
walnuts
1 cup sugar
M cup light corn syrup
Put cranberries and
oranges through food grind
er, using medium blade. Stir
in walnuts, sugar and corn
syrup. Chill several hours
before serving. Makes 4
cups relish.
APPLE CHUTNEY
2 quarts peeled, chopped
tart apples
2 medium onions, chopped
2 green peppers, chopped
2 cups brown sugar
2 cups light or dark corn
syrup
3M cups cider vinegar
2 tablespoons mustard
seed
2 tablespoons ground
ginger
1 tablespoon salt
2 tablespoons lemon juice
1 teaspoon grated lemon
rind
1 clove garlic
2 pounds raisins
Mix all ingredients in large
kettle or saucepan. Bring to
a boil, stirring constantly,
then continue to boil, stirring
occasionally, for 35 to 40 min
utes or until mixture thick
ens. Remove from heat. Re
move garlic. Fill and seal
jars immediately according
to type lid and jar. Process
in boiling water bath 5 min
utes. Makes 12 (M -pint) jars.
(Also good for gifts).
SWISS APPLE PIE
Pastry for single crust
pie
¥4 cup chopped toasted
slivered almonds
6 medium size baking
apples
3 eggs
2 egg yolks
IM cups light cream
2 tablespoons margarine,
melted
M cup sugar
Roll out pastry to fit loose
ly into a (12-inch) pizza pan.
Trim pastry even with edge
of pan. Sprinkle with al
monds. Pare, halve and core
apples. Place cut sides down
on cutting board and cut
each half into about 12 thin
slices. Lift, leaving halves
intact, and place in pastry
shell. Place pan on middle
rack of oven. Bake in 325-
degree oven 30 minutes. Beat
eggs and egg yolks until
fluffy. Add cream and mix
well. Slip out rack with pie
pan and pour in about ¥3 of
the custard mixture. Bake
about 10 minutes or until
custard is set. Pour remain
ing % custard mixture into
pan in 3 additions, baking
about 10 minutes, or until
custard is set after each ad
dition. (Filling will be puffy
and close to top of crust.)
Pour melted margarine
evenly over pie. Sprinkle
evenly with sugar. Turn on
top heat or place in broiler
section as far from the heat
source as possible. Watch
pie carefully and if apples
are browning too much, cov
er each with a small piece
of aluminum foil. Broil about
5 minutes or more depend
ing on distance from heat or
until pie is golden and puffy
and a sugar crust forms.
Makes 8 servings.
(Note: If desired, ¥4 tea
spoon each ground cinnamon
and nutmeg may be added to
custard mixture.)
(NEWSPAPER ENTERPRISE ASSN.)
1 package (10 ounce)
chopped spinach,
cooked and drained
2 tablespoons minced onion
M* pound Swiss cheese, cut
in strips
Preheat oven to 425 de
grees. Grease Bxßx2-inch
baking pan. Cook lasagna
noodles as package directs.
Drain well. Mix spinach and
onion together. Layer ingre
dients in pan as follows:
noodles, sauce, Swiss cheese,
spinach and grated cheese.
Repeat layers until all in
gredients are used. Bake for
20 minutes. Makes 4 serv
ings.
(NEWSPAPER ENTERPRISE ASSN.)