The Goderich Signal-Star, 1969-10-09, Page 14•
4A 000gIOCH SIGNAL -STAR, THURSDAY, OCTOBER 9.1969
diving turkey
Planning, for the traditional
turkey f anksgiving dinner
this year? There will be an
abundance of these regal birds,
ifrOln the light -weight young
turkeys (sometimes termed
"broilers") to the heavier mature
birds over 10 pounds. When
buying a whole turkey allow 3/4
to 1 pound per serving.
The feasting will be
economical because all classes of
poultry are a good buy at meat
counters this fall. Canada Grade
A poultry is the grade most
commonly available. If,
however, you see Canada Grade
B advertised do not think you
are taking a risk in buying such
bird. They have passed the same
health inspection as the top
grade but have been down
graded because of such factors as
slightly 'Crooked keel bone,
pinfeathers, minor tears or
discoloration. The grade mark
will appear on a metal tag on the
skin or on a transparent bag or
on an insert inside the bag.
For small families, you may
buy a whole turkey broiler
weighing 6 to 10 pounds or
6turkey parts such as legs, wings
or breasts. These parts may
come from broiler size or heavier
birds and will vary in weight
accordingly. Look for them
among the fresh or frozen
poultry displays. These are
popular items because you can
make the selection according to
the light or , dark meat
preferences of your family.
The honie economists of the
Canada Department of
Agriculture have developed some
recipes featuring various turkey
parts. "Savory Turkey Legs"
uses three turkey legs
(drumsticks and thighs) with a
combined weight of three
pounds. On the basis of 1/2 pound
per serving for cut-up turkey
parts this will provide six
servings.
"Breast of Turkey with Fruit
Sauce" uses about three pounds
of breast meat. The breasts are
• boned, cut up and covered with
a vinegar -soy sauce blend. They
are baked till tender then served
with more of the sauce to which
fruit and thinly sliced vegetables
are added. Each of these
tantalizing dishes is "turkey with
°?t difference." They take little
time to prepare and will be a
pleasant change from roast
turkey.
If you have bought a large
turkey, the home economistS of
the Canada Department of
Agriculture have an attractive
. casserole to help use some of the
k ft -over meat. "Turkey Broccoli
Casserole is delicious for the
day after Thanksgiving. If
desired, one package (12 -ounce)
cooked frozen peas may be
substituted for the fresh
broccoli.
For additional information
on choosing and cooking turkey
write for the free folder "Turkey
for Everyone" available from the
Information Division, - Canada
Department of Agriculture,
Ottawa.
BREAST OF TURKEY
WITH FRUIT SAUCE
3 pounds turkey breasts
1 tablespoon cornstarch
1/8 teaspoon pepper
'A teaspoon ginger
1 tablespoon prepared mustard.
1 cup syrup from fruit
1/3 cup vinegar
2 tablespoons soy sauce
1/2 cup diced canned pineapple
% cup sliced canned peaches
1/2 cup thinly sliced celery .„
1/4 cup diced green pepper
Remove bones froin turkey
and tut meat into 6'serving-size
pieces. Arrange skin side up in
greased • baking dish. Mix
cornstarch, pepper and ginger.
Blend in mustard and liquids.
Bring to 'boil. Cciok until clear
and , thickened, stirring
constantly. Pour about 1/2 cup
sauce over turkey. Cover and
bake at 350 degrees F. until
almost tender (11/4 hours),
basting occasionally. Uncover
and continue baking until
browned, and tender (40 to 50
minutes). Add fruit, celery and
green pepper to remaining sauce.
Bring to boil and pour over
turkey. 6 servings.
SAVORY TURKEY LEGS
3 turkey legs
1/4 "cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
148 teaspoon pepper
1 cup sliced onions
1/4 cup butter
1 can (10 -ounce)
mushroom soup
1/2 cup milk'
1/2 teaspoon savory
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika
A
cream • of
Separate turkey legs at joints.
Mix flour and seasoning:, and
44,
coat turkey pieces. Saute onions
in butter about 5 minutes.
Remove onions and brown
turkey slowly,. (about 15
minutes). Combine soup, milk,
savory, salt and pepper and pour
over turkey. Add onions, cover
and sinuner until tender (about
11/2 hours), basting oo,isionally.
Sprinkle with „ pa rika. 6
servings.
TURKEY BROCCOLI
CASSEROLE
'1 bunch (about 2 pounds)
broccoli
1/4 cup chopped onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dry maStard
Dash pepper
11/2 cups milk
1 cup (4 ounces) grated cheddar
cheese
12 slices cooked turkey
2 tablespoons buttered
breadcrumbs
Trim broccoli into serving
size stalks and cook in 1 inch
boiling water with 3/4 teaspoon
salt, until almost tender. Drain
and keep hot.
Saute onion in melted butter—
until transparent (about 5
• minutes). Stir in flour and
seasonings. Gradually add milk
and cook, stirring constantly
until smooth and thickened.
Add cheese and stir until melted.
Arrange broccoli in greased
baking dish, cover with slices of
turkey and pour sauce o'er.
Bake in a 350 degree F. oven
until heated through, 15 to 20
minute< Sprinkle,yith buttered
breadcrumbs'und return to oven
until crumbs are lightly
browned, about 5 minutes more,
6 servings.
Questions and answers
about roasting poultry
Q.—How does one prepare a
frozen turkey for roasting?
A.—Most turkeys sold today
are ready for the oven and after
thawing, rinsing and drying need
no further preparation. The
giblets should be removed from
the body cavity and the bird
should be rinsed well and dried
thoroughly. Turkeys are usually
stuffed before roasting.
Q.—What does "trussing"
mean?
A.—The term truss means to
tie the wings and legs of the
turkey in place so that the bird
will hold its shape while cooking
and look shapely when
presented at the_table.
Q. --,Can- the -turkey be stuffed
ahead of time?
A.—Poultry should be stuffed
just before roasting. This guards
against any possible
development Of bacteria in the
stuffing which might result in
food poisoning.
Q.—Is it necessary to stuff the
turkey? -
A.—A turkey may be roasted
without stuffing. This saves on
preparation and cooking time
but the bird dOesn't have the
nice rounded appearance for
carving at the table. Roasting
time for the unstuffed bird is
approximately 5 minutes per
pound less than for a stuffed
bird of similar weight. If desired,
stuffing may be baked separately
in a greased covered casserole or
wrapped in aluminum foil. for
the hour of roasting.
what temperature
should turkey be roasted and
how many minutes per pound
should be allowed?
• A. -Whole turkeys should be
,roasted at 325' degrees F. Here's
a handy table to use when
cooking turkey at that
temperature.
Turkey Weight Roasting Time
(In Pounds) • (In Hours),
6s- 8 3 - 4
8.42-- 4- 5 -
,2.16
16 - 20
20 - 24
5 - 6
6 - 71/2
Th -9 .
-- Questions on the buying and
using of Canadian foods may be
directed to the Food Advisory
Services, Canada Department of
Agriculture, Ottawa'.
• LIONS'
PEANUT DRIVE
OCTOBER 9
All Canadians benefit when
you buy Canada Savings Bonds.
Especially you.
Canada Savings Bonds. Available in denominations of •
$50, $1 00 $500, $1,000, $5,000, or $25,000. Cashable at any
time -for VI -face -ea -I -Lie plus earne-d-intecest-O-ffefing
this year a higherthan-ever average annual yield of 8%.
,Which means you'll have doubled your money by the time
the bonds mature in 9 years.__
•
Buy by instalments at the Barth of Montreal
Pay as little as 5% down and the remainder in easy payments over a year.
2.50
ADOWN '$5
FOR
0.00 BOND
$5.00
DOWN FOR A
$100°0
BOND
$25.00
' DOWN FOR A
• $50000 BOND
$50.00
DOWN FOR A
$1000°0
BOND
Canada Savings Bonds. The bonds that benefit all Canadians.
Now at the Bank of Montreal.
•
• Bank of Montreal
'Canada's First Bank
•s
44.
What you decide to
do at 17; or 18 or even
19 will affect your life
forever. Maybe we
can help you with
your decision.
Maybe we can help you decide to go with
Armed Forces.
In the Armed Forces, we'll give you a position,
job skint you can. keep forever.
You can travel and meet new people, too. You'll even get
one month's paid leave every year,.
For more information contact your local military career
counsellor.
us, the Canadian
a future,
Photo by MALAK, Ottawa.
Two little modern misses, seven-year-old Karen Pratt and her five-year-old sister Heather, admire
this FTD Thanksgiving arrangement in an Early Canadian setting. The floral display' of large yellow
single and commercial mums and the smaller bronze poms variety together with black grapes and
ripe ears of barley is enhanced by the candles. The soft light of the candles also brings out the glow
of the pine furniture and the brown pottery. From the cornucopia on the harvest table spills a
variety of Canadian fruit and vegetables reminding the children that our Thanksgiving:is above all,
for the gift of a good harvest.
THE CANADIAN
ARMED FORCES
RECRUITING CENTRE
120 Queens Ave.
London 12, Ont.
Phone 433-5124
•
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r,
•
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...is brimming
itional foods
^O.
LibWs.
Halves or Slices
FANCY
PEACHES
28 -oz.
Tin
3
York Fancy
Assrd.
Vegetables
4/ 42 to
14 -oz. tins
Thanksgiving is right around the corner and IGA
is, featuring a wide choice of wonderfUl
foods — so perfect for this festive occasion !
Clark's Fancy
(Spec. Patk)
TOMATO
JUICE
3/1
48 -oz.
tins
Aylmer Asst'd.
- PREMIUM
SOUPS
6/ 10 -oz.
tins
Top Valu
Asst'd.
SOFT
DRINKS
12/ 1:),-„°:.
9c
Si. William's
Asst'd.
JAM, JELLIES
AND —
Marmalades
10 VS
9 -oz.
Treesweet
Reconstituted
Asst'd.
FRUIT
JUICES
2/ ,n
tins
48-gz.
FEARMAN'S PARTLY SKINNED
AND DEFATTED
Butt
Portion
Mother Parker's
(Spec. Pack)
• INSTANT
Rose Plain
DI 11 24
PICKLES.
COFFEE, Regular or Winterfresh Colgate
DENTAL— Giunt
jar Tube
. CREAM size
8.--iireoular 11 -oz.
Pkg:
Shirt. Gay Chocolate
CRE M
12 -oz.
ROLL .... Roll
6 -oz.
New Antileak
t. Formula Prestone
ANTI -FREEZE
ANQ -
SUMMER
COOLANT
1 -gal.
tin
•
Coleman's, Defatted & Skinless
SIDE BACON
Top Volu
WIENERS
THERE'S AN IGA STORE
NEAR YOU:
FROM OUR FROZEN FOOD AND
DAIRY COUNTER:
Assorted
ROSE
PICKLES REMINGTON'S
15 -os.
far °
IGA
Kraft Canadian
Singles
HEESE
SLICES
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414144.4.444
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