The Rural Voice, 1983-01, Page 48Winthrop
General Store
Open: Monday - Friday till 9:00 p.m.
Saturday t1117:00 p.m.
Grocery and Hardware
Propane for vehicles
and cylinders
CEDAR POSTS
FENCE SUPPLIES
45 Gal. Steel Barrels
-Gas-
DOUG & GAIL SCHROEDER
527-1247
Top Quality
Bred Gilts
Large selection of York/Landrace bred
gilts with accurate breeding dates. All
gilts guaranteed bred and reasonably
priced. Closed herd with mother herd
being R.O.P. tested. Herd has a
reputation for sound legs and excellent
mother ability. Open gilts ready to
service also available. All gilts
vaccinated.
New Addition
Gilts bred to Purebred and R.O.P
approved boars designed to be herd
improvers for the commerical producer,
now available.
References and herd health information
available on request.
Lawrence
Vanden Heuvel
R.R. #2, Goderich, Ont.
519-524-4350
PG. 48 THE RURAL VOICE, JANUARY 1983
RURAL LIVING
Turkey
(after Christmas)
TURKEY DIP
250 mL finely chopped cooked turkey
25 mL chopped green onion
25 mL finely chopped celery
1 small clove garlic, crushed
15 mL chopped pimiento
2 mL curry powder
2 mL salt
50 mL grated cheddar cheese
250 mL dairy sour cream
5 mL lemon juice
Combine ingredients and chill. Serve as
dip with crackers or fresh vegetables.
Makes about 400 mL.
TURKEY BURGERS
750 mL ground cooked turkey
250 mL soft bread crumbs
50 mL chopped onion
5 mL salt
Dash pepper
5 mL paprika
5 mL poultry seasoning
3 eggs
50 mL catsup
50 mL fat
4 hamburger buns, halved, toasted and
buttered Cranberry sauce or chutney
Combine turkey, crumbs, onion,
seasonings, eggs and catsup. Shape in 8
patties, 2 cm thick. Brown in fat 3 to 4
min each side. Serve open -face on
hamburger fun. Top with cranberry sauce
or chutney. 8 servings.
TURKEY CHEESE CASSEROLE
125 mL chopped onion
25 mL butter
1 can (284 mL) condensed cheddar
cheese soup
25 mL chicken bouillon
3 mL dry mustard
1 mL salt
0.5 mL pepper
Dash nutmeg
250 mL (100 g) grated cheddar cheese
500 mL cooked noodles (150 g uncooked)
500 mL diced cooked turkey
500 mL frozen peas
25 mL chopped pimiento
50 mL buttered bread crumbs
Saute onion in butter until transparent.
Blend in soup, bouillon and seasonings.
Stir and cook until smooth and thick.
Add cheese and stir until melted. Com-
bine noodles, sauce, turkey, peas and
pimiento. Turn into greased 2.5 L baking
dish. Top with crumbs, Bake 30 min 15
180°C. 6 servings.
TURKEY WALDORF SALAD
750 mL diced cooked turkey
375 mL diagonally sliced celery
250 mL coarsely chopped apple
125 mL coarsely chopped walnuts
5 mL salt
125 mL mayonnaise or salad dressing
Combine all ingredients except may-
onnaise. Add dressing, toss and chill.
Serve in lettuce cups and garnish with
papriks, if desired. 6 servings.
TURKEY FRENCH
TOAST SANDWICH
250 mL finely chopped
cooked turkey
50 mL finely chopped celery
25 mL chopped onion
50 mL mayonnaise or salad dressing
2 mL prepared mustard
2 mL salt
Dash pepper
8 slices buttered bread
2 eggs
50 mL milk
15 mL butter
Combine turkey, celery, onion, may-
onnaise, mustard and seasonings. Spread
bread with turkey mixture to make 4
sandwiches. Beat eggs and milk. Dip
sandwiches in egg mixture and panfry in
butter until golden brown (about 3 min
each side). 4 sandwiches.
SAVORY STUFFING
1 L soft bread crumbs
3 mL salt
3 mL savory
2 mL thyme
0.5 mL pepper
75 mL chopped onion
75 mL chopped celery
75 mL melted butter
Combine bread crumbs and seasonings.
Saute onion and celery in butter until
onion is transparent. Toss with bread
crumb mixture. Makes 1.5 L.