The Brussels Post, 1972-04-05, Page 9A TURKEY FONDUE - FANTASTIC!
Turkey has a fine reputation for being delicious, economical and easy to prepare. It is also
extremely versatile, and home economists indicate how very popular turkey can be when used
in a fondue. A turkey fondue can be lots of fun; why not serve it at your next party?
Turkey --- In a fondue ?
Coming . .
NEXT WEEK
(figtall) ORIGINAL
SALE
10 BIG DAYS
Beginning. Thursday, April 13th
Through Saturday, April 22nd
WATCH for DETAILS
in
NEXT WEEK'S PAPER
KEATING'S
PHARMACY
PHONE 527-1990 — SEAFORTH
BRUSSELS TRANSPORT
TRUCKING, IS OUR BUSINESS
PHONE GEORGE jUTZI
••• 887-6122
WE .smtvE you BETTER
WHY
HANDLE
YOUR
GRAIN?
Why not let us do it for you
on your farm?
PETER'S
MOBILE FEED SERVICE
Complete Rations for •
Cattle, Hogs and Poultry
PLUS ANIMAL HEALTH PRODUCTS
887-6213 Brussels
Turkey has certainly become
popular these last few years. It
is a frequent "special" in stores
and a common menu item in rest-
aurants and at home. These days
it is available fresh or frozen,
raw or cooked, whole or in parts,
with or without bones. All types
of turkey and turkey products,
such as pies, soups and frozen
dinners must use wholesome tur-
key meat that has been inspected
.by veterinarians in government
inspected plants, and should
carry the words "Canada" or
"Canada Approved" on the label.
Whole turkeys are also sold by
grade. The grade name is marked
on a metal tag on the turkey
breast, printed on the package or
on an insert in the package. Most
familiar are Canada Grade A
birds but you may note Canada
Grade B and CanadaUtility grade
turkeys being sold. The Canada
Utility birds may show bruises
or be missing a wing or leg
from damage during processing.
They are a good buy when appear-
ance is not of absolute import-
ance.
Turkey is not just a holiday
meat; it is availabel now the
year round. There is no need
to buy a large turkey - small
birds of about 8 pounds are
readily available as well as tur-
key parts.
Cooked turkey can be served
in an almost endless 'variety of
ways, even in fondues. A turkey
fondue is quite easy to serve,
too. Cubes of turkey are dipped
in a tasty batter and then dropped
in hot cooking oil. In a few
seconds you get delicious bou-
chees, which can be dipped in a
savory sauce.
Home economists insist that
you use a fondue pot that can
withstand high heat. It should be
filled about half-way full of cook-
ing oil and heated to 375 degrees
F. The batter-covered cubes of
turkey can be dropped in or left
on each person's fondue fork,
whichever you prefer. When the
batter covering is light brown
and crusty, it is ready to dip
'in one of a variety of sauces
before eating. The home econo-
mists have selected two delic-
sous sauces from their color-
ful recipe leaflet "Fondue Fav-
orites" for you to try. If you
would like to try others, the
leaflet is available from Infor-
mation Division, Agriculture
Canada, Ottawa, Ontario K1A
OC 7.
TURKEY FONDUE
Batter
3/4 cup flour
'1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup milk or 1/2 cup beer
Mix dry ingredients. Com-
bine eggs and liquid, then add
'gradually to dry ingredients,
mixing to a smooth batter.
Fondue
1/4 cup butter
2 cups oil
3 cups diced cooked turkey
1/2 inch cubes
Combine butter and oil in
fondue pot and heat to 375 de-
grees F. Have guests spear
pieces of meat on long-handled
forks or long skewers and dip
.into batter then into hot oil until
coating browns (about 3 min-
utes)., Remove from forks and,
if desired, serve with sauces.
6 servings.
HAVE YOUR
INCOME -.TAX
PREPARED EARLY'
— Guaranteed Service —
Phone Today for an Appointment
Ronnenberg Insurance
,Agency
Open in Brussels — Tuesdays and Fridays
PHONE 8874663
Income Tax Consultants —
Our terms are annual, not three years in
advance.
W1111111111111111111111111111111111111111111111111111111111111111111
CURRIED MAYONNAISE
1/2 cup mayonnaise
1/4 dairy sour cream
1 teaspoon curry powder
Blend all ingredients to-
gether. Chill. Makes about 3/4
:cup.
TANGY TOMATO SAUCE
1 cup chili sauce
1 tablespoon horseradish
1 tablespoon worcestershire
sauce
2 teaspoons prepared mustard
1 tablespoon lemon juice
Combine ingredients and
chill. Makes about 1 cup.
THE BRUSSELS POST; APRIL S. 1972-9