The Rural Voice, 1983-01, Page 49BUTTER -BAKED TURKEY ROLL -UPS
1 whole turkey
bread (900g) OR
3 whole turkey legs (about 1.3 kg)
750 mL bread stuffing (or use '/z recipe
savory stuffing)
Butter
Salt and pepper
Bone turkey parts and pound to flatten.
Place stuffing on turkey, fold meat over
and fasten with skewers. Brush with
butter and sprinkle with salt and pepper.
Bake at 160°C until tener (2 to 21/2 h or to
80°C internal temperature for breast, 1 to
11/2 h or to 85°C for legs). 6 servings.
TURKEY WITH GARLIC SAUCE
6 turkey thighs (about 1.3kg)
50 mL fat
Salt and pepper
250 mL catsup
25 mL vinegar
50 mL molasses
7 mL ginger
25 mL soy sauce
5 mL salt
2 mL pepper
15 mL cornstarch
4 cloves garlic, crushed
Place turkey skin -side -up on rack in
shallow roasting pan. Brush with fat and
sprinkle with salt and pepper. Bake 1'/ h
at 160°C. Combine remaining ingre-
dients. Remove turkey and rack from
pan. Drain off excess fat. Return turkey
to pan and pour sauce over top. Bake
until turkey is tender (about 45 min. more).
6 servings.
CURRIED TURKEY WINGS
6 turkey wings
(about 1.8 kg)
25 mL fat
125 mL chopped onion
125 mL chopped celery
25 mL currey powder
50 mL flour
5 mL salt
0.5 mL pepper
500 mL beef bouillon
375 mL diced peeled apple
50 mL raisins
Remove wing tips and separate wings at
joints. Brown in fat. Remove from pan.
Add onion and celery. Saute until onion is
transparent. Add curry powder and heat 1
to 2 min. Stir in flour and seasonings.
Gradually add bouillon. Stir & cook until
smooth and thick. Add turkey wings.
Cover and simmer until tender (1/4 to 1 h
more), stirring occasionally. Add apple
and raisins for last 15 min of cooking.
Skim off fat. Serve with rice, if desired. 6
servings.
2
5
0.5
175
75
1
1
1
125
250
TURKEY PARMIGIANA
kg turkey breast, skinned and boned
(1.5 kg bone -in)
slightly beaten eggs
mL salt
mL pepper
mL dry bread crumbs
mL oil
can (398 mL) tomato sauce
mL basil
clove garlic, crushed
mL grated Parmesan cheese
g mozzarella cheese, sliced and cut in
triangles
Pound turkey breast to 5 mm thickness.
Combine eggs, salt and pepper. Dip
turkey into egg mixture and then into
crumbs, Brown in oil 1 min each side.
Place in shallow 3 L baking dish (30 x 20 x
5 cm). Combine tomato sauce, basil and
garlic. Pour over turkey. Sprinkle with
Parmesan cheese. Cover and bake 30 min
at 180°C. Uncover, top with mozzarella
cheese and return to oven until cheese is
melted (about 5 min more). Serve with
spaghetti, if desired. 6 to 8 servings.
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Head for Monkton
and enjoy a home cooked
meal and the friendly
atmosphere at the
Red Itat Maple
Delicious home baked pies.
HOURS
Mon. - Wed.
11:30 a.m. - 9:00 p.m.
Thurs. - Sat.
11:30 a.m. - 12 midnight
Sunday
12 noon - 9:00 p.m.
Red Maple
Dining Lounge
Highway 23 Monkton. Ontario
licensed under L.L.B.O.
Don't go through Blyth
without stopping at
Yvonne's for
Homemade
Hamburgers
Milkshakes
Ice Cream Cones
Take -Out Dinners
(Also tables inside)
Hours: 7:30 a.m. - 9:00 p.m.
Mon. to Fri.
8:00 a.m. - 9:00 p.m. Sat.
11:OOa.m.-8:OOp.m. Sun
Yvonne's Take -Out
At the Sunoco station,
in the centre of Blyth,
east side of Highway 4
THE RURAL VOICE. JANUARY 1983 PG. 49