m r I .. · 1.1 2
By KRISTI E KIDD
With Th n givingju t r und
th comer it' tim t pull out your
favorit turk y re ipe. But i th
honor 0 TO tin th big bird i
n w to y u, or if you'v b n
looking f r different r ci p ,
am thin traightf rw: rd but not
rdin ry, d Ii iou but not daunt­
in ,th nyu might want to give
thi version a try. It ha a w nd r­
ful, old- ashion d appeal. And
who kn w ? Mayb this will
th r ipc you re: 'h fa next year
about thi tim .
Roa t Turkey with Pan Gravy
This large turkey will rve 16.
If Y u hav a smr lIer group, th r
will be plenty 0 I ftovers to enjoy
over the next few da ys.
iblet Broth
N ck and giblet from 16- to
18- pound turkey
4 cup water
1 onion chopp d
2 elery talks with Leave,
chopped
Ire 'h par Ley prigs
J bay L af
urkey
/ /6- to l S-pound turkey
J tablespoon dried ro emary.
crumbled
2 teaspoons ground age
2 teaspoons dried thyme,
crumbLed
1 112 t a poon alt
1 1/2 tea poons pepper
tuffin
1/2 cup (1 ti k) butter, melted
Roast turkey 1 hour, basting
every 30 minutes with butter.
Cover brea t with foil. Continue
roa ting 1 hour, basting oc­
casionally with pan drippings.
Uncover brea t and continue
roasting until thermometer in-
erted in thicke t part of thigh
regi ters 170 degree, basting oc­
casionally, 1 to 13/4 hours longer,
depending on size of the turkey.
(Place stuffing in covered baking
dish dish in oven during last 40
minutes.) Tran fer turkey to plat-
Gr y
6 tall .poons all purpo e flour
3/4 cup whippin cream
table poon medium dry
herry, dry Mar ala or Port (op­
tional)
For broth: Combine first 6 in-
gredi n in medium aucepan. ter, re erving juices in roasting
Bring to a oil, kimming urface. pan for gravy. Tent turkey with
Reduc heat to I w, cover partial- foil and let rest 20 minutes. Con­
ly and cook 2 hours. Strain broth, tinue baking stuffing in dish an
res rving riblcts. Chop giblets ' additional 20 minutes.
finely. Re erv broth and giblets For Gravy: Pour turkey pan
for gravy. . juices into large measuring cup
F rturkcy: Pr heat oven t0375 and degrease, reserving 1/4 cup
degrees. Pat turkey dry, inside fat (do not wash roasting pan).
and out. Combine ro ernary, Add enough giblet broth to juices
age, thyme salt and pepper in to measure 3 1/3 cups. Pour about
small bowl. Rub some in each 1/2 cup into turkey roasting pan.
cavity. Fill neck-end cavity Set over medium high heat and
I sely with me of tuffing. bring to a boil, scraping up any
10 c with kewer. Tuck in brown bits.
wings. Fill main cavity loosely Transfer reserved fat to heavy
with some of tuffing. Fold tail medium saucepan. Add flour and
over tuffing, kewer opening; stir roux over medium-low heat 2
lace dosed with string. Tie I gs minutes. Gradually whisk in
tog ther. Place turkey breast side juices. Bring to a boil, stirring
'up on rack in roasting pan. Bru h frequently. Cook until thickened
generou Iy with melted butter. slightly, about 2 minutes. Add
Sprinkl with remaining herbs. sherry and giblets. Season with
Tran f rany remaining stuffing to salt and pepper. Serve turkey
buttered baking di h. Cover with with stuffing and gravy.
foil and chill.
-Individual spicy apple pies
Mary McLeod· Bethune 's sweet potatopi
4 tablespoons butter or
magarine
4-6 cups sliced peeled baking
. apple (about 4-6 apples
1/2 cup granulated sugar
1/4.cup packed brown sugar
1/3 cup crushed gingersnaps
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
6 Ready-Crust Single Serve
Graham Cracker Tarts
In a skillet, melt butter over
medium-hihgh heat. Saute apples
in butter until almost tender.
Combine sugars, gingersnaps,
cinnamon and cornstarch.
Sprinkle over apples. Cook and
stir until a thick dark sauce forms,
. about 2-3 minutes. Depending on
the juiciness of the apples, 1-2
teaspoons of water may need to be
When our f under, Mary Me­
Le d B thune, needed money in
1904 to keep the scho I doors
open she baked and sold sweet
potato pi . Thi i her recipe.
-Dr. Dorothy I. Height, Pre91-
dent/CEO Natlonsl Council of
Negro Women, Inc.
Filling
9 medium wee t potato or
yam' (bout 4 pounds)
I cup (2 stick) butter or
magarine, often d
added to thin sauce. Remove
from the heat. Spoon in crusts.
Serve warm with small scoop of
frozen vanilla yogurt, custard or
ice cream. Make 6 ervings.
·Apple amounts vary due to the
size of apples: After the apples
have been browned, they will lose
moisture and size if they are over­
cooked If you have too many ap-
1 /2 �up granulated ugar
1/2 cup firmly packed brown
sugar
1/2 teaspoon salt
J /2 teaspoon nutmeg
3 eggs, well beaten
2 cup milk
1 table po on vanilla
1. For filling, boil sweet
potato s until tender. Peel and
mash.
2. Heat en to 350 degrees.
3. combine butter, granulated
sugar, brown sugar, salt and nut­
meg in large bowl. Beat at
medium speed of electric mixer
until cr amy. Beat in sweet
potatoe , until mixed. Beat in
eggs. Beat in milk and vanilla
slowly. Spoon into 3 unbaked pie
hells, u ing about d cup filling
per shell.
rust
unbaked v-inch Classic
cri co Single Cru t
ples, just put aside the act
microheat to accompany tlin1wr
or breakfast .
1. For filling, boil sweet
potatoes until tender. Peel and
mash.
2. Heat oven to 350 degreea.
3. combine butter, granula'
sugar, brown sugar, salt and nut­
meg in large bowl. Beat at
medium speed of electric mixer
until creamy. Beat in sweet
potatoes, until mixed. Beat ill
eggs. Beat in milk and vuWJlrt'
slowly. Spoon into 3 unb eel
hells, using about 4 cups fill
per, shell.
447 W. 9 Mile Road
Ferndale, Michigan 48�20
.� . . �o�
e Fresh Place To �'J
J
Spiral Winters Hams $2.99 lb. Whole Or Half
Amish Turkey $1.49 lb. 10-26'Average
Fresh Turkey 99¢·lb. 10-26 Average
ORDER EARL YI
,