The Brussels Post, 1977-12-21, Page 281111 SEAFORTH ,- AYR - CAMBRIDGE III
To Our Friends and Cuatomeri:
As the.HOLIPAY SEASON approaches Our thoughts turn to .the .
true meaning, Of ;this happy time. During the course of the year and
in the rush of events, we tend to overlook the important friendshipe-
That are the real basis Of all businese teletionahips. And So it is that
we would ii, ke to set aside the routine of business` and express
sincere hope .that your HOLIDAY SEASON will be Joyous and'
Happy and that the New Year will bring GoOd,Heelth and Prosperity
to You and Yours. •
SEAFORTH STAFF,.
Stewart Bannerman,, Mike' Blake, Bill Campbell, Brian Chappel, Ken Coleman;
Clarence Dale, Bryan Durst ; !Doug Fair, Joyce Jim Landsboreugh, Jack.
MalcolniJ iGlen McCltire, Dennis Nolan, ken' Nolan,: Geo.. Ribey, Elgin Schade, ToM
Stevenson, Bruce Wilbee, Gary Van Peucke, Bryan Vincent, Jane and Marten'
Vincent,
SEAFORTH 527-0120 Flt
4 41
want to take this
opportunity to thank
our valued
customers, and hope
to serve you! again
in the future.
prwoocLo. FUbt, .DECEMBER 21, 1977
se imagination with .cooked turkey.
With Christmas approachingpi
turkeys are abundant in all sizes
this season and now is the time to,
profit by them, Codked turkey can
be presented in many different ,
ways just by using a little
imagination and creativity. ,
Turkey parts are particularly
useful because you can have all
white meat, all dark meat and ,
Beef specialists will discuss
aids to efficient beef production,
January 5, as part of the Ontario
Agricultural College (OAC)
Agricultural Conference at the
University of Guelph.
T.D.Burgess, morning
chairman of the beef program,
says the day-long session. will
prove informative to producers
and others interested in the beef
industry.
The session which will be held
in the University Centre, is
expected to draw more than 150
people.
The morning session =will cover
growth prom otants , their
economicsi , frequency of use,
profits and problems, as well as a
whatever combination you
choose.
To obtain six cups of diced
cooked turkey, you need two half
turkey breasts (about 3 pounds)
or three small turkey legs (about
41/2 pounds) from fresh turkey;
quantities vary according to
amount of bone. Turkey parts
may be stored in the refrigerator
discussion of the recently licenced
feed additive, Rumensin.
During the afternoon session of
the beef program, researchers
and representatives 'of breeding
associations will discuss new
breeding research and goals of
breed associations.
There is no registration fee for ,
th beef program, one of nine
separate programs offered during
the 0 AC Agricultural. Conference
January 3 to 5. The conference is
sponsored jointly by OAC and the
Ontario Ministry of Agriculture
and Food.
For more information about the
conference contact W.S.Young,
Ontario Agricultural College,
University of Guelph, Guelph,
Ontario N1G 2W1.
for two to three days if well
wrapped in waxed payer or
aluminum foil, They can also be
kept frozen .'or up to six months.
To freeze, wash and dry, remove
any excess fat and package in
freezer bags or wrapping,
covering sharp bones with
crumpled aluminum foil to
prevent puncturing the wrapping.
Place a double layer of waxed
paper between pieces of turkey so
that they can be easily separated
.before cooking.
Thawing can be done in the
refrigerator, in cold water or at
room temperature. Leave the
freezer wrapper on, no matter
what method is used. The
refrigerator is the ideal place, as
it keeps the turkey cold until
completely defrosted, When
using cold water, change the
water frequently dUring the
defrosting period.
If thawing at room
temperature, slit the wrappers
underneath and place the parts on
a rack on a tray to allow the
moisture to drain out. The
defrosted turkey parts must now
be cooked immediately or also
refrigerated and used within 24
hours. Poultry which is kept at
room temperature for any length
of time is a good medium for the
growth of microorganisms which
may cause food poisoning.
Food Consultants at
Agriculture Canada suggest the
following method for roasting
turkey, parts:
• Place turkey parts on rack in
roasting pan
• brush with fat
• bake 11/2 to 13/4 hours at
325°F
Baste occasionally with the juices
to prevent drying out
• allow to cool
Use the turkey as soon as
•possible or refrigerate or freeze
it. Remember that cooked poultry
can be stored for three to four
days in the refrigerator and up to
three months in the freezer.
Beef program stresses
efficient production