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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Nov 14, 1995
Page
15
Neighbors invites Cedar Rapids Gazette readers to submit holiday recipes in five categories appetizer party food salad bread cookie or candy. One winner per category will receive 200 dollars, drawn at random. Entries must include category name name address and daytime phone. Deadline November 27.
Consumers paid about 1.08 dollars per pound for whole frozen turkeys in September, four cents higher than a year earlier, according to the Agriculture Department. By Thanksgiving price may ease slightly due to sales but stay above last year's level.
The ButterballTurkey Talk Line celebrates its 15th year with 48 trained home economists and nutritionists offering one on one turkey cooking help. Hours run Nov 1 22 weekdays 8 a m to 8 p m and Nov 18 19 8 a m to 6 p m plus Nov 23 6 a m to 6 p m and Nov 24 Dec 22 weekdays 8 a m to 6 p m. A free recipe pamphlet is available.
The Honeysuckle White Web site offers tips on selecting thawing roasting and carving turkey plus leftover ideas. It features menu suggestions and a recipe titled Roast Turkey with Apple Cider Gravy.
Fall cooking tip features Apple Bundles in Cheddar Pastry served with a spicy syrup and tangy yogurt sauce. Pastries can be prepared and frozen ahead, then baked singly or all at once. Emphasizes apples high in vitamins A and C and storage tips from Farming Magazine and Organic Gardening.
A cheddar pastry features a flaky crust filled with tart apples and cheddar bits, baked as eight square bundles. The recipe includes a spiced syrup and a yogurt sauce, yielding about 595 calories per pastry with 12 g protein and 82 g carbs.
A beef sirloin based paprikash speeds to table in 30 minutes. Sirloin is stir-fried briefly, then noodles onions sauerkraut and paprika are cooked in the same skillet. The beef returns to the skillet with a dollop of sour half-and-half and green peas as a simple accompaniment.
A simple main dish prepared quickly pairs with peas and is finished with a dairy sour half and half topping. The recipe emphasizes ease and a creamy finish suitable for everyday meals.
Trim fat from steak and cut into pieces. Stir fry in oil until browned. Cook onions and sauerkraut with paprika, then add broth tomato paste caraway seeds and noodles. Simmer until noodles tender, return beef, cover and stand. Garnish with parsley and sour cream, serves four.
The 1993 test by Pam Anderson found salt brine enhances flavor across the bird. She details a 18 to 20 pound turkey brine method with 1 cup table salt per 2 gallons water, 8 hours soaking, thorough rinsing, and roasting at 250 to 400 degrees for 4 to 5 hours with periodic basting.
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