The Huron Expositor, 1969-12-18, Page 18HOLIDAY STUFFINGS
Cover loosely with aluminum
foil (dull side up), tucking edges
into pan at ends but leaving open
at sides: To finish browning bird,
remove foil near end of roasting
time and baste with drippings.
TO TEST FOR DONENESS; -
press thick muscle of drumstick,
protecting fingers with cloth or
paper towel. If it feels soft and
the leg moves readily when you
lift or twist it, the bird ik,done.
If you use a meat thermometer,
insert it into thickest part of
the thigh m iscle or into center
of stuffing. Make sure that it
does not touch the bone. When
chicken icooked, thermometer
should rester 190 degrees F
igh or 165 degrees F in
the stuffing. Allow for a resting
period of 20 to 30 minutes after
removing bird frcm 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 fat in roasting pan.
Add 3 tablespoons 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 1 1/2
cups liquid (drippings and water,
milk, or giblet broth), Strape
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 mike
about 2 cups gravy, enough for
8 servings.
Remove stuffing frofiA the
cavity and meat from the carcass
soon after the meal is over.Wrap,
cover and refrigerate. Left-over
meat, stuffing and gravy should
be used within two or three days
or frozen immediately for later
meals. Do not freeze a shifted
bird, either before ()rafter cook-
ing. Should food poisoning
bacteria be present in the stuf-
fing, freezing only retards
them. They will multiply once
the stuffing reaches rdom temp-
erature or higher.
Casseroles made with left-
over poultry should be kept re-
frigerated until heating
time.
"41.1.1.P.411111.1P"MillOWNIMEMPOINi
INSURANCE
- Auto, Fire, Life
Donald G. taton
Insurance Agency Limited
Office in Masonic Block
Main Street
Phone 5274610 Seaforth
Correspondent
Mrs.Ken McKellar
C.G.I.T. VESPER SERVICE
Cromarty C.G.I.T. Vesper
Service was held on Sunday after-
noon with lleaders, Mrs. M. Lam-'
and and Mrs. Gordon Laing in
charge. The C.G.I.T. chorus sang
"The Song of the Shepherds"
accompanied by Janet Allen.
Candlelighters were Nancy
Allen, Lorraine Laing, Linda
Miller, Ruth Templeman, Brenda
Gardiner. . Various parts were
taken by Janet Allen, Barbara
Kerslake, Geraldine Templeman
and Marilyn Laing. Rev. W.
Jarvis was special speaker and
carols were sung by the congre-
gation.
1 W.M.S. ANNUAL MEETING
The Women's Missionary
Society held their annual meeting'
at the home of Mrs. Mervin Dow,
with the president, Mrs. Dow,
presiding and leading in de-
votions.
The roll call viras answered by
naming a favorite hymn. The
minutes were read by the sec-
retary, Mrs. T.I.,;'seett and Mrs.
M 1.4amond gave the treasurer*s
report. Mrs. J. R. Jefferson-led
the offeratory prayer.
Mrs. Mervin Dow had charge
of the business period. Mrs.
Grace Scott conducted a quiz_and
led in prayer. -Mrs. Dow
read a poem. The topic
"Christmas" was given by mrs.
Calder McKaig. The meeting
closed with the Lord's Prayer
in unison.
Lunch was served by
the hostess assisted by Mrs. J.
R. Jefferson.
Mr. and Mrs. Don Riehl,
Michael, Bruce and Jim, R.R.
5, Stratford, visited with Mrs.
J, R. Jefferson.
Mr. and Mrs. Hugh Currie,
Linda andd Joanne of Dorchester
visited with Mr. Otto Walker
and also with Mrs. Walker' Who
is a patient in Exeter Hospital.
Mr. and Mrs. Doug. Eyre
and Richard of Shedden spent
the week end with her parents,
Mr. and Mrs. Gordon Scott and
Christmas Gift
Suggestions . . .
* GUNS — Remington, Winchester and other-
makes
* Tasco, Weaver and Bushnell-Scopes
* Gun Racks * Gun Cases * Rifle Slings
* Gun and Rifle Cleaning Kits
* Binoculars * Alec and Baer Loaders
Financing available
Triebner's. Gun- Shop
'Huron St. West ., Exeter
ROY HANNON
Occidental Life
Insurance Coiipany
RR 3, Mitchell
Phone 345-2274
- $ 1 009000 .3"
25 year decreasing TerntoLife.:Insurence
• At these Low, Low'Rates
Age 25 — $157.00 . Age 30 — $207.00
Age 35 7- $40.00 Age 40 — $463.00
Should husband and father whose chief "estate" .
is his job, pay a high premium for a little pro-
tection — or a low premium for a lot of pro-
tection?
"Be Protection Rich — Not Insurance Poor
r.
QUESTIONS AND ANSWERS
ON FOOD STORAGE,
Q. How long should cooked roasts
and casseroles be kept in the
' " "refrigerator?
A. Roasted meats, stored in the
refrigerator, should be used
within 3 to 4 days. Left-over
casseroles and stews should
be used within 2 to 3 days.
Q. Is it wise to let cooked meat
stand at room temperature
before refrigerating it?
Cooked meat or prepared
meat dishes should be allow-
ed to cool slightly at room
temperature but should be
refrigerated within an hour.
Q. How long should eggnog be kept
in the refrigerator?
A. Homemade eggnog shoUld be
used. up within 2 days 'but
pasteUrized commercial egg-
nog may be kept al least one
week. Canned ' eggnog of
course ,will keep the' longest
as it is sterilized,
Q. Can Christmas cake be frozen?
A. Yes, 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 refrig-
erator if well wrapped.
Q. How long should cooked poultry
be stored in the freeier?
A, Sliced or ;pieces of cooked
poultry are best used within
one to two months. They will
be 'less dry and retain flavor
longer if frozen covered with
broth or gravy. Poultry cas-
seroles may also be frozen
for the same period.
A4.
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fiVRON EXPOSITOR, SEAFORTH0 ON t DEC 18, 1969
oultry akes Difference
n Fine Festhie FeaOting
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 to prevent it from becoming too moist. For the sake of variety, home
economists suggest the addition of one or more of these; m'ishrooms ,'nuts, celery, apples
or cranberries.
POULTRY STUFFINGs4-
, INSIDE AND OUT
The traditional place for
poultry "stuffing" is inside the
body cavity crf the bird. It gives
it a rounded appearance and ad-
ditional 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 'ypu may
be. delayed in getting the 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 ring tips back as
usual.
STUFFING INGREDIENTS'.
You will need Ihree-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 be-
fore making the stuffing.Although
white bread is most popular,
a partial substitution of whole
wheat or raisin br.ead crumbs will
be a pleasant surprise. Cooked
rice makes a different textured
stuffing and should be baked se-
parately, the home economists
say. It will be too moist if
cooked inside the bird.
Seasonings are very import-
ant. Although you can buy "poul-
try seasoning" you may prefer
to blend your own using savory,
sage, thyme in preferred pro-
portions along with salt and pep-
per. No stuffing is complete
without chopped onions and celery
stalks or leaves. Further
"extras" are chopped giblets,
m'ishrooms, 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 cas-
serole 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 15resented
here, the result of careful test-
ing by Hie home economists of
the Canada Department of Ag-
Talture. One is a "Basic Bread ,.
Stuffing" anti the other "Mush-
room Rice Casserole" using
brown rice. Try either or both
for Your 1969 holiday bird.
,Elittgo STUFFING
';14 MitiiIAtifti412.10"bread critnibS
(tWO *Online loaVe4
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 thor-
oughly. 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 - 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 cull) chopped onion
3/4 cup diced celery
1/3 cup butter
1 1/2 cups sliced m ishrooms
(4 ounces)
4 cups cooked brown rice
1/2 teaspoon thyme
1/2 teaspoon savory
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup slivered toasted almonds
Saute onion and celery in
melted butter until'onlop is trans-
parent, about 5 minutes, Add
mushrooms and brown. Mix
rice, seasonings and nuts.Add
sauteed 'vegetables and toss
lightly until m'xed. Turn into
greased casserole. cover and
bake at 325 degrees F for. 20
„minutet. 6 to 8 servings.
DO'S AND DON'TS ABOUT
POULTRY COOKERY
With the holiday season fast
approaching poultry is more than
ever in the limelight. To mike
the most of the festive bird, and
to cook it safely and thoroughly
here are a few pointers from
the home economists of the Can-
ada Department of Agriculture.
Prepare the bread crumbs
for stuiling the day ahead.Three
slices of bread minus the crusts
will provide one cup soft bread
erumbs. Other dry ingredients
may be measured, covered and
stored separately at room temp-
erature. Prepare vegetables then
cover and refrigerate. Do not
combine dry and liquid ingred-
ients ahead of timel pack stuf-
fing loosely into the body and
neck cavities o? the bird, al-
lowing room for dressing to ex-
pand as it absorbs the succulent
juices. Do not stuff the cavity
until immediately before placing
the bird in a preheated 325 degree
F. oven to roast. Also remember
to cook poultry completely in
one continuous operation. By
fOlIoWing 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
.papriiie. rid 'not add Water.
NEWS OF MA
Visited with Mrs, Sadie Scott
who is a patient in se` forth
Hospital.
Mr. and Mrs, Alex Gardiner
visited with Mr. and mrs.pur-
nell Wilkey and family, [Sarnia.
Miss Frances' Scott ilondon,
visited ' with her parents, Mr.
and Mrs. Gordon Scott and
attended the 4-H Homemaking
Club Achievement 'Day in Mit-
chell Secondary School on
Saturday. 'Frances was one of
the girls who was presented with
a Provincial Honors Certificate
and pin.
Visitors with Mr. and Mrs.
Larry Gardiner and Steven
were Mr. and Mrs. Ken Bearss,
St., Marys, Mr. and Mrs.David
Gardiner and Shauna Lee,Kirk-
ton.
.5-
y, > , ,, .. 1
GORDON.
4 mNOBIE
Phone 527-0840
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Scotch Pine
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