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S Clairol Luminized (Reg $2.99) 1
CONDITION $049 Igm^M 1 Li»CaJ|
TOOTHBRUSH
One-A-Day 111 T pB[*nJVMT|MiV
(Regular) (Reg. $2.59) I H IIT 'T• f® 1 ' E i
vitamins *c, L H L 1 Kl *fl 1 i IJHHH
<Re9s3,9> 60c - SO9B H I IH
VITAMINS m fc _ | V ,
(Reg, $5 49) ( Selsun Blue » W
Tropic Isle f% /$ 4 DHTU TAHITI - (Bonus Pack) Novahistine (Reg $2 491 (AIO
coconut j& Z/n BATH TOWEL - 7c* 0 2 r °" y dmxl.qu.d *z $ 2 19
Tropic Isle ff%, £% A- _ Novahistine (Reg $2 09)
coconut 99 c ccr ■■SHAMPOO to. $179
Edwards (Pecan) wfc ■ LIQUID Btl i
nice 3 2 Oz. *X CUfifi Novahistine (Reg. $2.49)
® Pkg 3-Piece 9.5 Oz y y ,,i ' COUGH & COLD . «Al 4
Edwards, Apple, 38 Oz. $9" O B " * FORMULA
PIES Pkg *■ n Novahistine (Reg. $2.29)
Mrs. Smith s lSd Dry Idea Roll-On ■MQ/J', 1 (Reg. $2.59) COUGH <4 QA
(Mince or Pumpkin) (4 OQ (Unscented or Regular) FVi ■•’•'" \ mninn « 4 ° z 1
pic 26 Oz. (Reg. $1.85) Gillette miPPPnu. FORMULA .Btl I
r,C PkQ nrAflAnillT (#||LlLD||| Kitchen Queen (W/Scrub) (Reg $2 99)
Mrs Smith's
PIE Pkg *■ A d CO MOP Each £.
McKenzie's Baby Lima AA A S Dlfl C J%OA G.E Soft White
be * tin 16 Oz. 1 .5 Ozv ■ 100-Ct.V W (60. 75 or 100 Watt) (AQQ
BEANS B *9 Jg sti. I |b.,. bulb 4 *Z
Deepest, 'd^\ K \ Be ! Ri ' z , f* - IHIHUHH
(9-lnch) P*&wM. (S-Incb) CORN Ti^Vnl
1r«5,, muffin mix 3.89° M& Bpg|i
OtltU.s WlltLiLw Wisk Liquid Laundry (20* Off Label) h((i (I f('{
89 c « 5 1 65 OETERGEH I «1591 P™M
* ; ; ■ ‘J Ocean Spray (Jellied or Whole)
_, ~~ Thank You tp* %■
topping blueberries .. OQo Cranberry Jfe
■ Si 59 c 48998H8 Sauce W?
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# Mi g&4 ieoz. flrl
Kraft Miniature
Marshmallows - «
ZBanaiui plate s i 99
sr ftQo \mmmm sr* n »
mL ® PLATE I
DAIRY ITEMS tHIHLi • ... 3/55 c
Thank You Strawberry
FILLING Sf »1“ (jJWpPMpM
FILLING 09
Thank You i
(Sweet Cherry or Cherry) Wtm * 1 J a ■ ■ v
MP'E 21 Or $139 Hn!l| K t^i
FILLING I 1
Thank 7ou Lemon " v "’'-.fr.
FILLING 81 C I
Kran wrapped diiceo American %■ ■
CHEESE Thank You Blueberry
FOOD S 6 9 P IE $"129 I
Kraft Ready Jalapeno Pepper fkp»A ° Can ■ '* ■- ,r
BOz Qh 1 ? w-.-v HHHkf
DIP Pkg Ju ✓ - " """
[Kraft Ready Bleu OCC "I. OLD FASHIONED I OUR OBJECTIVE IS TO
CHEESE B p% SO AIBBATn boead stuffing | SERVE YOU BETTER.
Kraft Ready wMllllw I w 1 ’/» to cu^' "\
(Onion or French Onion) Q|"£ 1 quart diced celery , cup fm ely chopped onion \
DIR Pkq WIJ A 2 t poultry seasoning 1 cup butter or margarine
_ Oz. SK C /? 1 pepper 1 T salt 4 quarts bread cubes, firmly packed (2 4 day-old bread)
Kraft Grated Parmesan Cans Cook celery and onion in butter or margarine over low heal, stirring occasionally, until
CHEESE p k g I I onion is lender but not brown Meanwhile, blend bread cubes and seasonings Add
I„ _ celery, onion and butter or margarine, loss lightly to blend Pour the broth, milk or water
Krflft i r3ckpr Barrel
(Sharo or Extra Sharp) 6 j nn (Gold) Palmolive gradually over surface of bread mixture, tossing lightly Add more seasoning as desired
IQOz Deodorant Makes enough stuffing for 14-18 pound ready-to-cook turkey
CHEESE Stick ■ I I NOTE. Extra stuffing may be baked In loaf pan or casserole during the last hour of turkey
Kraft Natural Cheddar VlluP roasting Baste with pan drippings for extra moist dressing
iSharp or NY Sharp) CAQQ OUHT DELICIOUS TURKEY GRAVY
16 Oz V J J J g Pour drippings from roasting pan into a bowl, let fat rise to top Measure fat needed (or
CHEESE Pkg I Z I gravy back into roasting pan Skim excess (at from drippings, add liquid to remaining H
Mrs Filbert's meat juice to make amount needed for gravy Blend flour into fat in roasting pan over low
—.qlaj 16 Oz C heat, stirring until bubbly and brown Remove from heat add liquid gradually, stirring
MAHUAMInIC Ctn constantly Cook and stir until thickened, scraping brown particles from bottom of pan to
color and flavor gravy Simmer 5 minutes Season to taste with salt and pepper
NOBODY’S GONNA TREAT YOU BETTER I ■>■'■ ■■--
ONJHOMEJOURNAL, THURSDAY, NOVEMBER 20, 1980
1 c jiAfe§rM I
I I I
inul / nipl,i\ t ‘f\ of PW S Hish all of ®r
' "i* <i f i i nii>\uhh‘ rhankstmnn t '
BB u mm
Palmolive Liquid Dish Mi , ft
I (27 c Off Label) / I I
Detergent || I
I 32 Oz, $1 58 I
Btl. B I
Green Giant fl
(Whole or Sliced) fmw m
MUSHROOMS ...Glass
Stove Top (Chicken, «
■ Cornbread, New England
% or San Francisco) fl
I STUFFING 60 , QQC
I mix bo, 051
Royal I
CHEESECAKE $->35
mix " P ? g 2 : I
I Dewkist Fresh ■
■ Kosher Whole ■
I DILL 32 0 2 $lO9 I
PICKLES j a ? I I
I ROASTING A TURKEY IS EASY!
■ Todays oven-ready turkey has been dressed, rinsed, fl
inspected, bagged, and fresh-frozen Once it has left the fl
processing plant, no hands touch it until time of kitchen B
■ preparation I
It is not necessary to stuff turkey Many cooks find it II
convenient to bake dressing on the side, flavored with I;
broth from cooked neck and giblets *
A roast meat thermometer, if properly inserted, It
■ eliminates guesswork about doneness. When the I
thermometer in thigh registers 180-185° F , the turkey is I
8 done I
Since turkey is one of the best meat buys, it is an I
excellent budget stretcher Follow label instructions for I
roasting turkey, or use these simple directions to obtain a I
beautiful golden-brown, ready-to-carve-and-eal turkey m
HOW MANY SERVINGS FROM ONE TURKEY? §
This chart indicates there is more meat per bone weight I
■ on larger turkeys Number of servings also will vary B
j according to the quality of the turkey (grade A, B, C), fl
correct cooking, and skill in carving fl
REAOY-TO-COOK NUMBER OF I
■ WEIGHT OF TURKEY SERVINGS I
6 to 8 pounds 6 to 10 I
I Bto 12 pounds 10 to 20 I
12 to 16 pounds 20 to 32 I
16 to 20 pounds 32 to 40 I
TIME CHART FOR ROASTING STUFFED TURKEY IN B
PREHEATED 325* OVEN 9
Because turkeys vary from one to another due to B
conformation, variety, etc , cooking limes can be only B
approximate Because of this it would be well to allow an B
extra hall hour of roasting time in case the turkey needs B
that extra cooking Check for doneness during last hour of B
I roasting I
I REAOY-TO-COOK APPROXIMATE THERMOMETErI
WEIGHT COOKING TIME ALL
6 Lb*. 3 Hours 180* 185* F.
8 Lbs. 3V> Hours
12 Lbs. 4Vi Hours
18 Lbs. SV» Hours
20 Lbs. 6'A Hours
Note: Unstuffed turkeys require about '/> hour less roasting I
time.
i 1. TO THAW: I
5 Leave turkey in original bag and use one of the following B
9 three methods I
a/No hurry place in tray in refrigerator 3-4 days B
b/Faster place on tray at room temperature in a I
j closed grocery bag (bag prevents skin of turkey from K
becoming too warm) , one hour per pound of turkey p
c/Faster Cover with cold water, changing water B
occasionaily one-half hour per pound of turkey B
Refrigerate or cook turkey as soon as thawed If you plan to I
|i stuff turkey, do so just before roasting B
Follow instructions on bag for commercially-stuffed B
■ turkeys B
||| Refreezing uncooked turkey is not recommended ■
2. TO PREPARE FOR OVEN:
a/Remove plastic bag remove neck and giblets from B
cavities rinse turkey and pat dry Cook neck and giblets I
for broth for flavoring dressing and for giblel gravy H
b/(ollow your favorite dressing recipe if you wish to stuff B
the turkey, or bake stuffing in a casserole Because stuffing B
expands during roasting, turkey body and neck cavity I
should be stuffed loosely approximately V« cup stuffing H
■ per pound oven-ready weight If not stuffed, rub salt B
B generously in cavities, and. if desired, insert pieces ol B
celery carrots, onion, and/or parsley (or ackjed flavor. B
Neck skin should be skewered to back and wings twisted I
B akimbo Fasten down legs by tying or tucking under skin fl
band Do not fasten down legs (or (aster cooking fl
3 TO ROAST; I
Place turkey breast-up on rack in shallow roasting pan It H
a roast-meal thermometer is used, insert into the thick part B
of the thigh Hath iuiim mil imu h hunt. Roast in pre-healed B
B 325“ F oven Time chart below is your guide to length of I
roasting time When the thermometer register 180-185° F,, H
the turkey is done, if your have inserted the thermometer H
B correctly To check, move thermometer slightly toward the I
j center of the bird If it then registers less than 180° F , more B
cooking is required A tent" of foil placed loosely over fl
i turkey will delay browning until about the >st half hour I
fl when the tent can be removed to allow a final browning, fl
Turkey may be basted regularly, if desired, with melted ■
fl butter fl
I 4. TURKEY IS DONE WHEN: ■
fl a/Hoast-rneat thermometer inserted in thigh registers B
B 180-185“ F OR I
b/Uiick part ol drumstick (eels soft when pressed with fl
fl tliurnb or forefinger OR fl
c/Drumstick and thigh move easily, I
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