Newspaper Page Text
Special Turkey Stuffing
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A plump, beautifully browned turkey is the highlight of many
festive dinners, but often it is the stuffing that distinguishes the
holiday bird. Today’s Sausage-Apple Stuffing is an old-fashioned
corn bread dressing delightfully seasoned with onion and sage.
When planning your traditional holiday dinner, be sure to include
this exceptionally good stuffing for the turkey.
SAUSAGE-APPLE STUFFING
For one 10 to 12-lb. turkey plus a 1-%-qt. casserole
One pan corn bread, 1 lb. bulk pork sausage
crumbled® meat
8 slices regular sliced cups chopped onion
white bread, lightly Ve CU P butter or margarine
toasted and cubed cups chopped apple
2 teaspoons salt 1 P ck chicken or turkey
•/a teaspoon pepper 2 eggs, beaten
I teaspoon sage One 10 to 12-lb. turkey
Combine crumbled corn bread, bread cubes, salt, pepper and
sage. Fry sausage until red color disappears crumbling with
fork. Drain on absorbent paper. Add to bread mixture. Lightly
saute onion in butter. Add to bread mixture with apples. Stir in
stock and eggs. (Add more stock for more moist dressing.) Toss
to blend well. Stuff into neck and body cavities of turkey. Truss.
Roast according to standard roasting directions. Cook extra
dressing in ungreased covered 1-%-qt. casserole in preheated
slow oven (325°F.) about 1 hour.
‘CORN BREAD
Makes one 9-inch corn bread
l’Z 2 cups enriched corn meal 2 tablespoons sugar
y 2 cup sifted all-purpose i egg, beaten
■ 2 teaspoons baking powder * cup
V 2 teaspoon salt !4 cup vegetable oil
;Heat oven to very hot (450°F.). Sift together com meal, flour,
baking powder, salt and sugar. Add egg, milk and oil. Pour into
greased 9-inch square baking pan. Bake in preheated oven
{ ("450°F.) 20 to 25 minutes. Cool.
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BARNETT’S
SUPER MARKET
Cu miming, Ga.
Christmas Greetings
By Eltie Behmer
4 Career Specialist 0
Hermes Typewriter
Paillard Inc., Linden, N. J.
YOUR CAREER IN THE
PERSONNEL DEPARTMENT
The personnel department
is, in many ways, the very
lieart of a company. For it is
here that hiring, training and
wages are controlled.
And as our economy ex
pands, and our thriving busi
nesses grow-more and more
A Dried Fruit Treat
For Holiday Entertaining
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For the hostess the holiday season brings on challenging
thoughts of serving special treats that are new and exciting.
Here is a festive recipe to meet this challenge—Fruit Cheese
Log. Bits of dried apricots, golden seedless raisins and dates
are folded into a blend of Monterey Jack and cream cheese.
A mellow hint of dry sherry, seasoned salt and poppy seed
enhance the flavor of this fall colored appetizer. Serve with
an assortment of crackers and toasted bread cutouts to start
any memorable holiday gathering.
For free additional dried fruit holiday recipes, with color
photographs, write to Del Monte Kitchens DFF, P.O. Box
3575, San Francisco, Calif. 94119.
_ Fruit Cheese Log
V 2 cup Del Monte Dried % cup dry sherry
Apricots 1 teaspoon poppy seed
1 cup water y 2 teaspoon seasoned salt
1 pound Monterey Jack y 3 cup Del Monte Golden
cheese, shredded Seedless Raisins, chopped
1 pkg. (8 oz.) cream y 4 cup pitted dates, snipped
cheese, softened
Soak apricots in water two hours; drain and chop. Blend
cheeses. Add sherry, poppy seed and salt; mix well. Fold in
fruits; mix well. Turn out on foil; shape into log type roll
Wrap securely in foil; chill until firm. Roll in finely chopped
nuts before serving, if desired. Serve with crackers.
1 log (approx. 2 lbs.)
women are becoming part of
this vital organizational area.
Here’s a simple little guide
to this fascinating career.
BEGINNING POSITIONS:
Office assistants; secretaries;
personnel trainees; typists.
TRAINING AND QUALI
FICATIONS : College degree
in social sciences; business ex
perience; good memory;
knowledge of people.
PREPARING NOW: Social
science and business practices
courses; any job working
with people.
ADVANCEMENT OP
PORTUNITIES: Interviewers;
personnel directors.
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Thaw turkey in wrapper ‘Remove gibLets and
neck from body cavities. Rinse. (One brand uses
plastic bags so the neck and giblets can be re -
moved easily before bird is completely thawed)
Stuff Lightly - Z A cup stuffing per S \
Lb. Return Legs to tucked
position.’Drawneck
skin to back and V/
‘asten.
>—-v. PLace turkey on rack in open pan.
( Rub with fat. Insert meat ther-
/ —'x mometer into thigh next
to body cavity. ShieLd
skin of neck with smaLt
square of foiL. Roast
in 325° It oven.
When golden brown,add tent of PoiL. s* "N
No need to baste ButterbaLL ,i 4 4=^l
Swift’s PremiumTurkeys/~r-^^ ;; _^^W /
oiLs deep
baste the turkeys as
(((C' To test for done ness,
V thermometer should read
180° to 185° F. Pinch
thigh. IP meat is soft,
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THE FORSYTH COUNTY NEWS, DEC. 23, 1971, SECTION B
Ford Gravitt
Mayor-City of Camming
(THIS AD PAID FOR BY H. FORD GRAVITT)
Jpj food news & cues
Q) T T from the Aunt Jemima Test Kitchens
Maple Accents Baked Chicken
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When you find chicken at bargain prices, treat the family to
Mapley Baked Chicken. A flavorful marinade, based on maple
blended syrup, is seasoned in the Oriental fashion with soy
sauce, garlic and onion. The chicken, basted with the marinade
during baking, has a special flavor your family will enjoy.
When you purchase the Aunt Jemima Syrup for this recipe
you’ll notice that it’s now packaged in new plastic bottles.
These lightweight, shatter-resistant bottles are drip-proof and
contain the same delicious syrup you know from pirevious use.
MAPLEY BAKED CHICKEN '
Makes 8 servings V \
Marinade: (4 cup chopped greed pepper
1 cup maple-blended syrup l teaspoon salt
X A cup lemon juice y 2 teaspoon pepper /
1 “o P v«7.rM~~l Tw ° *** cMcto “-
Zz cup chopped onion cut in pieces
Combine the marinade ingredients and pour over chicken
pieces in shallow baking pan. Cover; refrigerate at least 3 hours,
turning chicken several times. Drain chicken, reserving marinade.
Arrange chicken pieces, skin side down, in shallow baking pan
or dish. Baste with % of marinade. Bake in preheated moderate
oven (350°F.) 20 minutes. Baste with of marinade; bake 20
minutes. Turn chicken pieces; baste with remaining % of mar
inade. Bake an additional 20 minutes. Baste with pan juices.
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