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HomeMy WebLinkAboutThe Goderich Signal-Star, 1969-12-11, Page 274 • 3 • • te; a • ' • fito,40.4fult 0# ftilk` In time lor Christmas The Io's: an a PD$IUI ee,,e • .4 , $IGNAL-STAR,intl SPAIri MOZMIA, ij , a With holiday -sewn feat aPprOaChing poultry is more. than ever in the lbrielight. To maim the Most of the festive bird, and to Cook it safely and thoroughly here are a few pointers from, the heTne economists of the Canada Department of Agriculture. Prepare the bread crumbs for stuffing the day ahead. Three slices of bread minus the crusts will provide one cup soft bread crumbs. Other dry ingredients may be measured, covered and stored separately at, room temperature. Prepare vegetables then cover and refrigerate. Do NOT combine dry and liquid ingredients ahead of time! Pack stuffing loosely into the body and neck cavities of the bird, t allowing room for dressing to expand as it absorbs the succulent juices. De NO'I' stuff the cavity until immediately before placing the bird •in, a preheated 325 deg. F oven to roast. Also remember to cook poultry completely in one continuous operation. By following these precautions you will avoid the hazard of food poisoning. Place bird breast up on a rack in a shallow roasting pan. Rub with butter or cooking oil. Sprinkle with salt, pepper and paprika. Do not add water. Cover loosely- with aluminum foil (dull side up), tucking edges into pan . at ends but leaving open at sides. To Apish br wn g bird, remove foil near end of oasling time and baste with drippings. TO TEST FOR DONENESS:— press thick muscle of drumstick, HOLIDAY STUFFINGS Stuffings may be baked with the bird or in a separate casserole. Bread forms the basis of most stuffings but rice can also be used for a second one. The latter should be baked in a casserole td prevent it from becoming too moist. For the sake of variety, the home economists of the Canada Department of Agriculture suggest the addition of one or more of these: mushrooms, nuts, celery, apples or cranberries. — Food Advisory Services, Canada Department of Agriculture. Your Christmas bird needs stuffing av inside or, outside The traditional place for poultry "stuffing" is inside the body cavity of the bird. It gives it a rounded appearance and additional flavor. The stuffing also absorbs the juices during the roasting. However, there may be occasions . When you wish to cook the stuffing outside the bird. Your family may really go for stuffing in a big way and you double the recipe or you may be delayed in gettingthe turkey into the oven. An unstuffed bird cooks in slightly less time — approximately five minutes per pound less than when stuffed, Incidentally, it takes less time to carve and serve the bird roasted without stuffing. Just sprinkle the, cavity with salt, insert a whole, peeled onion and little poultry seasoning. Tie the legs to the tail, fold neck skin back and bend wing tips back as usual. - STUFFING INGREDIENTS • • You will need three-quarters to one cup stuffing for each pound of ready -to -cook poultry. The basis is usually bread but you may use some fluffy mashed • potato along with the bread. Bread for stuffing should be • three or four days old to provide fine crumbs. If it is fresher, make cubes and toast them lightly before making the stuffing. Although white bread is Most popular, a partial substitution of whole wheat or • raisin bread crumbs will be a pleasant surprise. Cooked rice makes a different textured stuffing and should be baked separately, the home economists of the Canada Departmeht of Agriculture state. It will be too moist if cooked inside the bird. Seasonings are very important. Although •you can buy "poultry seasoning" you may prefer to blend your own using savory, sage, thyme in preferred proportions along with salt and pepper. No stuffing is complete without chopped onions and celery stalks or leaves. Further "extras" are chopped giblets, mushrooms, apple, cranberries,. parsley, nuts or cooked and drained sausage meat. If your family is divided in opinion as to the best stuffing, make a second kind. Place it in a casserole or •piece of foil and pour some drippings over it. • Cover and let the flavors blend in the oven during the last hour the bird is roasting. Two stuffings worthy of the Christmas feast are presented here, the result of careful testing by the home economists of the Canada Department of Agriculture. One is a "Basic Bread Stuffing" and the tether "Mushroom Rice • Casserole" using brown rice. Try either or both for your 1969 holiday bird. BASIC BREADSTUFFING 14 cups soft, stale bread crumbs (two 24 -ounce loaves) 2 teaspoons salt 3/4 teaspoon pepper 2 teaspoons savory 2 teaspoons thyme 1 cup chopped onion 1 cup chopped celery 3/4 to 1 cup melted butter Mix •bread crumbs, salt, pepper, savory and thyme thoroughly. Saute chopped onion and celery in melted butter until onion is transparent. Add to crumbs and mix lightly but thoroughly. Makes about 12 cups stuffing — sufficient for a 16 to 20 -pound turkey. '- Variations: Add 2 cups cooked sausage meat to above recipe OR omit onion and substitute 1 cup chopped apple. MUSHROOM RICE CASSEROLE 3/4 cup chopped onion 3/4 cup diced celery • 1/3 cup butter 114 cups sliced mushrooms (4 otihces) 4 cups cooked brown rice "1/2 teaspoon thyme 1/2 teaspoon savory 1 teaspoon salt Vi teaspoon pepper 1/1 cup slivered toasted almonds Saute onion and celery in melted butter until onion is transparent, about 5 minutes. Add mushrooms and brown. Mix rice, seasonings and nuts. Add sauteed vegetables and toss lightly until mixed. Turn into greased casserole, cover and bake at 325 dg. F for 20 minutes. 6 to 8 servings. For information on buying, cooking and using turkey write for your free copy of the folder "Turkey for Everyone" from Information Division, Canada Department of Agriculture, Ottawa. I• Harbourlite Inn NEW YEAR'S EVE PARTY THE DEL-REYS 9 - 2 Tickets Now On Sale Reservations Phone I 524-9371 or 524-9264 '%0(VITSIcSMCMEZIMTAZMSMCMKIAMIZMISKStIMMIMEASS,4144:1MMMMI'MrAST5zireMM4r4t- 41 * • 4 4 • OUR SHELVES ARE FILLED WITH GIFTS FOR THE ENTIRE FAMILY This One Of The Many Selections Of Giftware You'llFind In Our Store V1IT OUR STORE - LOOK FOR THE SPECIAL YELLOW SALE CARDS Specials in every department in the store HENDERSON'S, [The Square BOOK STORE' G9DERICH Icsicitmthzmalmmvstemmmmummrersmsvamammmmmamcrttemmramtcm • efteeeeeee, d Don'ts of c• protecting ringers with cloth or paper UM', If it feela soft an the leg moves readily'when you lift or twist it, the bird is .one If you use a meat there insert it into thickest part Of the 'thigh inuscle or into centre of stuffing. Make sure that it does not touch ,the bone. When chicken icoolted, thermometer should register 190 deg. F in the thigh or 165 deg. F in the stuffing. Allow for a resting periOd of 20 to 30 minutes after removing bird from the oven, to make carving easier. This is just long enough to make the gravy and get the rest of the dinner on the table. Warming the dinner and serving 'plates will help to keep the main course hot until everyone is served. TO MAKE DELICIOUS GRAVY:— pour off fat and drippings leaving 3 tablespoons at in roasting pan. Add 3 gablespoons flour and blend with fat. Remove from heat, stir in 1/2 cup cold liquid to. make a smooth paste. Return to low heat and gradually add 11/2 -cups liquid (drippings and water, milk or giblet broth). Scrape brown residue from bottom of pan to blend with gravy. Continue stirring over low, heat until gravy is smooth and thickened. Cook about 5 minutes. Season with salt and pepper. Add finely chopped cooked giblets if desired. The above proportions will make about 2 cups gravy, enough for 8 servings. Remove stuffing from the cavity and meat from the carcass soon after the meal is over. Wrap, cover and refrigerate. Left -over meat, stuffing and ooking foiott gravy should helloed within two •Qr tbree days or frOZeir immediately for later Meals! Do . NOT freeze aSttffed`bird, either before or after cOOking, Should ' food poisoning bacteria be present in the stuffing, freezing only retards. them. They will multiply once the stuffing reaches room temperature or higher. Casseroles made with left -over poultry ' should be kept refrigerated until heating . time. Some questions and answers Q—Can Christmas cake be frozen? • • A—Nes, Christmas cake stores 'very well in ,the freezer. It should be tightly wrapped in a moisture -vapor -proof packaging material. It will also keep satisfactorily for many months in the refrigerator if well wrapped. Q—How long should cooked ° poultry be stored in the freezer? A—Sliced or pieces of cooked poultry aie best used within one or two months. They will be less dry and retain flavor longer if frozen covered with broth or gravy. Poultry casseroles may also be frozen for the same period. Questions and answers on the buying and using of Canadian foods may be directed to Food Advisory Services, Canada Department of Agriculture, Ottawa. Put your money into our guaranteed investment certificates now paying the never -before interest of eight and three quarter percent. VG The senior Trust Company devoted entirely to serving the people of Ontario. VICTORL4 and GREY TRUST COMPANY SINCE 1889 W. R. Curry, Manager 524-7381 Elgin and Kingston Streets, Goderich GOVERNMENT INSPECTED GRADE IA' (2'/2-3 LB SIZE) WHOLE FRYING 3/4-"' 32-o. •• Jor FOR YOUR HOWE FREEZER: (Cut to your own specifications) Red Brand (40-45 lb. sze) Tomatoes 'Tin LOINS Of BEEF Granulated Fine WHITE SUGAR • (Consists of Sirloin, T- bone and Porterhouse Steaks) Leg Portion (backs attached) Breast Portion (wings attached) CRICKEN QUARTERS b.39i SHOULDER STEAKS lb. 89° RIB STEAKS ib 1.09 efoVe‘fE(bT E S .,. • • (Bade 1ei7iSho:tRib•,or BLADE removed) li 69: Fresh Butt or Shoulder PORK CHOPS • ‘P' aab cc 9 Davern Sliced SIDE BACON 11b. 8 ft Top Valu 1112i WIENERS 59 Apple Juice TinLOT Crest (Reg. or Mint) s Campbell:: TOMATO 9 10:-. ZS it Toothpaste uPTeur-S1 990 SOUP Tins Puss 'N Boots Sunkist Navel • Oceon Spray ORANGES .. Doz.59; Cranberries Canada Fancy FEioridEaRpiso, C Mac Apples 5;`:* 69g • • Stalk JEANNE SYLVESTER' . 967 At ve., Sudbury, Ont. PIERRE AUTH1ER 120A Rheaume East, Rouyn, Quebec PAW. H. CHOU1NARD 24 Brian Crescent Ottawa, Ont. HELEN 80/OU 422 Brydges St., Lncion Ont.