The Rural Voice, 1999-07, Page 33PACIFIC WESTERN
OUTDOOR FURNACES
• Safe • Economical • Convenient • Insurable
97.2% EFFICIENCY
t"
Gerald Saunders
RR #5, Woodstock
(519) 467-5441
3' to 4'
wood
• Wood fired hot water
furnaces
• Unique round design
fire box
Russell Miners
Owen Sound
(519) 376-7907
Bruce County
Heritage Association
6TH
ANNUAL
SHOW
Featuring: Allis
Chalm-rs Tractors
Friday, Saturday, Sunday
August 6.8, 1999
Riverside Park - Paisley, Ontario
New This Year
Friday, 5 p.m. - Pickup Truck Pull
(unmodified)
Saturday 1 p.m.
Stock Antique Tractor Pull
(no add on weights)
Weigh in 11 a.m.
Sunday 12:30 p.m.
Fun Pull - Members only
Parades
Saturday & Sunday 4:00 p.m.
Corn Roast
Friday and Saturday evening
Corn cooked by steam of the Steam Engine
Everyone welcome
Entertainment Days & Evenings
Working Exhibits Daily
• Grain Threshing • Sawmill • Log Sawing
• Rope Making • Shingle Making
• Horse Power • Baker Fan
• Crafts • Gas Tractors • Gas Engines
• Antique Car & Truck Show • Flea Market
• Horse Power with 4 Teams • Craft Show
• Sheep Shearing • Blacksmithing
Demonstration
- Saturday Only -
1:00 p.m. - Stock Antique Tractor Pull
People Mover - rest while touring the show
Fun for the Kids
• Petting Zoo • Pony & Donkey Rides
• Pedal Tractor Pull
Qhurch Service: 10:00 a.m. Sunday
For more informaton contact
Don McCullough 353-5267
after hours 353-4067
30 THE RURAL VOICE
(10-15 min.)
Baste turkey legs with sauce
during last 15 minutes.
Serve with remaining warm sauce.
GRILLED TURKEY &
VEGETABLES KABOBS
Marinade:
1/3 cup (75 mL) lemon juice
1/4 cup (50 mL) soy sauce
1/4 cup (50 mL) vegetable oil
2 tbsp (30 mL) firmly packed
brown sugar
1V2 tsp (2 mL) ginger
1/4 tsp (1 mL) pepper
3 tbsp (45 mL) ketchup
1 tsp (5 mL) minced fresh garlic
Kabobs:
1 1/2 Ib (675 g) fresh turkey breast,
skinned, boned, cut into 1 1/2 x 1 inch
(3.5x2.5 cm) pieces
12 medium fresh mushrooms
2 medium red onions, each cut into
6 wedges
1 green pepper, cut into 12 pieces
12 cherry tomatoes
6 (12inch/30cm) metal skewers
In medium bowl combine all
marinade ingredients. Stir in turkey
pieces. Cover; refrigerate, stirring
occasionally, 3-4 hours. Drain;
reserve marinade.
Prepare grill placing coals to one
side; heat until coals are ash white.
Make aluminum foil drip pan; place
opposite coals.
To assemble kabobs on metal
skewers, alternate turkey Pieces,
mushrooms, onions, green pepper and
cherry tomatoes. Brush kabobs with
marinade.
Place on grill over drip pan. Grill,
turning and basting occasionally, until
turkey is fork tender.
TURKEY ON THE GRILL
Kettle or covered grill:
Thaw and prepare 10-12 Ib (4.5-
5.4 cm) turkey for roasting as directed
on package. Do not stuff.
Season cavity with salt and brush
skin with melted butter or margarine.
Prepare grill placing coals to one
side; heat until coals are ash white.
Make aluminum foil drip pan; place
opposite coals. Place top grilling rack
over coals and drip pan. Place
prepared turkey on grill over drip pan.
Open bottom vents directly under
coals. Cover grill, positioning top vent
directly over side of grill with turkey.
Adjust vent as necessary to keep a
consistently hot fire. Add coals to fire
as necessary.
Grill turkey 11-20 minutes per Ib
(450 g) turning half way through the
time.
Turkey is done when thermometer
inserted in thigh muscle reaches 180°-
185°F (82-85°C)
Gas grill:
Prepare as above. If dual control
gas grill is used, make aluminum foil
drip pan; place over coals on one side
of grill, then heat other side 10-15
minutes on high.
If single control gas grill is used,
make aluminum foil drip pan; place
over one half of coals to block out
direct heat, then heat grill 10-15
minutes on high.
Reduce heat to medium. Replace
top rack; place turkey on rack directly
above drip pan.
Grill turkey on medium heat 11-20
minutes per Ib (450 g), turning half
way through the time.
Turkey is done when thermometer
inserted in thigh muscle reaches 180°-
185°F (82°-85°C)
SPINACH STUFFED TURKEY
BREAST
Stuffing:
1 cup (250 mL) dried bread cubes
I cup (250 mL) (2 stalks) sliced
1/2 inch/(1 cm) celery
1/3 cup (75 mL) butter or
margarine, melted
1/4 cup (50 mL) white wine or
chicken broth
10 -oz (300 g) pkg. frozen chopped
spinach, thawed drained.
6 slices crisply cooked bacon, cut
into I inch/2.5 cm pieces
1 medium onion, chopped
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cracked pepper
5-7 Ib (2.3-3.2 kg) bone -in turkey
breast
2 tbsp (30 mL) butter or margarine,
softened.
Prepare grill placing coals to one
side; heat until coals are ash white.
Make aluminum foil drip pan; place
opposite coals. In Targe bowl stir
together all stuffing ingredients. Turn
turkey breast side down.
To make a large area to stuff,
gently loosen skin from meat in neck
cavity. Stuff with stuffing. (Extra
stuffing may be placed in aluminum
foil pan, covered and heated during
last 30 minutes of grilling.)
Secure skin over stuffing with
wooden picks. Lightly rub turkey
breast with butter. Place on grill over
drip pan. Grill 1 1/2 -2 hours or until
meat thermometer reaches 180°-
185°F (82°-85°C) and turkey is fork
tender.0