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■ May the true spirit of the First Christmas shine
brightly in your heart today and every day.
I The Brantley Company - The Blackshear Bank I
I The Blackshear Manufacturing Company I
| Pierce Trading Company I
Trusted Names in Business for 111 Years
GEORGIA
th
Tasty Turkey
A Wise Choice
For Holidays
Planning to serve the tradi
tional turkey for Thanksgiv
ing?
If not, it might be well to
consider it because turkey is
; n good supply for the holi
days, according to USD A’s
Consumer and Marketing Ser
vice. Buying plentiful tur
key, or any plentiful food, is
a sound practice for those
families taking part in the
food stamp program, and
other budget-minded families.
When you do buy turkey,
it’s wise to choose the right
size for your family. For birds
under twelve pounds, say
C & M S home economists, al
low % to 1 pound for each
serving, ready-to-cook weight.
When buying medium or
heavy birds, 12 pounds and
over, allow % to % pound
for each serving planned.
Here’s a handy cooking
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a / Christmas ... have ,
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Virgil's
I Sunoco Service i
Nahunta, Georgia
Happy holidays,
good fun B
and cheerP^^g
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Mor
1968
■ —"77 Mg
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Padgett
Pontiac Cadillac Company
Waycross, Georgia
chart, supplied by the Con
sumer and Marketing Service,
to help you tell when your
brd is done: (Assuming
turkey is roasted at 320 de
grees)
Ready-To-Cook Weight and
Total Cooking Time:
6 to 8 pounds, 2 to 2-%
hours.
8 to 12 pounds, 2-% to 3
hours.
12 to 16 pounds, 3 to 3-%
hours.
16 to 20 pounds, 3-% to 4-%
hours.
20 to 24 pounds, 4-¥2 to 5¥2
hours.
The turkey is done when
the inside temperature of the
bird reaches 180 degrees.
When cooking turkey in
foil —a method particularly
well-suited for birds weighing
16 pounds and over w- the
timetable is different and for
best results it’s best to con
sult the cooking chart usually
supplied with the foil carton.
' And after the main meal
here are some suggested re
cipes for using the wings or
other tasty tidbits that weren’t
. gobbled-un at first serving:
| TURKEY WINGS CREOLE
(6 Servings): You’ll need 6
turkey wings, 3/4 cup flour,
a tablespoon salt, ¥4 teaspoon
pepper, a small garlic clove
(thinly sliced), l-% cups chop
ped onion, 3/4 cup chopped
green pepper, 2 teaspoons salt,
a bay leaf, Cavenne pepper to
taste, ¥2 cup fat. and a quart
I of cooked tomatoes.
Combine flour, salt and pep
per; coat turkey wings with
flour mixture. Brown wings
in heavy skillet in hot fat
then add onion and green pep
ner and cook until tender
(but not brown). Add re
maining ingredients. Cove T
and cook 2 hours or un
til wings are tender, adding
water as necessary to prevent
sticking.
TURKEY BROTH: The last
of the roast bird makes ex
cellent turkey soup.
Use the bones, bits of tur
key meat, and skin. Cover
with cold water, then add a
small carrot, sliced; an onion
sliced, peeled; clove of gar
lic: and 2 teaspoons salt.
Add a few celery leaves, a
little parsley, or a bay leaf.
Cover kettle and bring tc
boil, then reduce heat and
simmer 2 hours to extract all
the flavor.
Strain broth.
Use at once, or keep in p
closed jar in the refrigerator
for 1 or 2 days.
If not usf-d within 2 days
store in the freezer.
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1968
Chfistmas Cheer |
0-o o-h, its Christmas'. Have fun! |
&
Sheriff and Mrs. Robert Johns
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Cj^ May the happiness of the season
1968 |
| K. S. Varn & Company I
"♦ Hoboken, Georgia »
K W
The Brantley Enterprise, Nahunta, Ga., Thursday, Dec. 19, 1968
With warmest Christmas wishes.
be yours in great abundance.
