Florence Morning News Newspaper Archives Nov 19 1970, Page 23

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Florence Morning News (Newspaper) - November 19, 1970, Florence, South CarolinaIt s traditional family and friends gather together to give thanks and to spread Good cheer at Holiday time. Even the menu for the occasion is traditional with tender Juicy roast Turkey and All the trimmings cooked and sea soned with a flair. Two kinds of stuffing for the Turkey give the folks a Choice. Tasty Vienna bread Herb stuffing May be placed in the body cavity and flavorful pure pork sausage meat with the just right seasonings May be stuffed into the neck cavity. Cooking the Turkey is then easy. The directions on the Back of the deep basted Butterball Swift s Premium Turkey Are for Cooks who know All about Turkey and especially for those who Don t. The balance of the meal might Well include Savory Giblet Gravy and can died Sweet potatoes spiced with Cin Namon and spirited with Lemon juice. Brussels sprouts traditional in Many family dinners become distinctive in a Cream sauce gently touched with ground Marjoram and thyme. Cranberries in the form of Cranberry Orange relish in a folded salad add a tart accent to the meal. Pumpkin ice Cream in a pastry Shell May be covered with meringue and baked just before serving for a delightful dessert. Holiday menu deep busted Butterball Swift s Premium roast Turkey Loith sausage stuffing and Vienna bread Herb stuffing Giblet Gravy seasoned creamy Brussels sprouts candied Sweet potatoes folded Cranberry relish salad old fashioned biscuits pickled Sweet Watermelon pumpkin ice Cream meringue pie folded Cranberry relish salad yield 1 quart Mold ounce can crushed pineapple 1 Pound 14 ounce can pineapple slices 1 package Cherry Flavoured Gelatin cup sugar 1 Tablespoon Lemon juice 1 cup Cranberry Orange relish fresh or Frozen and thawed 1 cup chopped celery cup broken walnuts Drain crushed pineapple and pineapple slices separately reserving syrup. Add enough water to pineapple syrup to equal 2 cups liquid. In a Saucepan Combine Gelatin and sugar. Gradually add pineapple liquid to Gelatin sugar mixture. Heat stirring constantly until Gelatin and sugar dissolve. Remove from heat and add Lemon juice. Chill until partially set. Fold in crushed pineapple Cranberry Orange relish celery and walnuts. Chill until firm. Cut pineapple slices into halves and save for Garnish. Untold salad onto bed of Crisp lettuce leaves. Garnish with pineapple twists placed attractively around salad Edge. Seasoned creamy Brussels sprouts Herb seasoned Vienna bread stuffing yield 8 Servings 2 packages 10 ounces each Frozen Brussels sprouts 2 Tablespoons butter or Margarine 2 Tablespoons flour Teaspoon Salt Teaspoon ground Black Pepper Teaspoon ground Marjoram Teaspoon ground thyme cups milk chopped Parsley Cook Brussels sprouts according to package directions. Meanwhile melt butter in Saucepan. Blend in flour and seasonings. Remove from heat and gradually add milk. Return to heat stirring constantly Cook until thickened. Drain cooked Brussels sprouts and pour sea soned White sauce Over All. Garnish with chopped Parsley just before serving. Candied Sweet potatoes 6 medium sized Sweet potatoes Teaspoon Salt 1 clip dark Brown sugar Teaspoon cinnamon yield 6 to 8 Servings. Cup water 4 Tablespoons butter or Margarine 1 Tablespoon fresh Lemon juice Lemon slices Cook Sweet potatoes in jackets in boiling salted water until nearly tender about 20 to 25 minutes. Drain. Slip off skins and Cut into quarters. Place in a greased shallow baking dish. Sprinkle with Salt. In a Saucepan Combine Brown sugar cinnamon water and butter. Cook until slightly thickened approximately 8 to 10 minutes. Remove from heat and stir in Lemon juice. Pour Over the Sweet potatoes. Bake in a moderate oven for 25 minutes Basting occasionally with syrup. Garnish with Lemon slices. Yield approximately 12 cups or enough to stuff a 14 to 16-Pound Bird 1 loaf stale Vienna bread a sliced Sticks cup Margarine 1 Tablespoon Leaf tarragon cup chopped Parsley Teaspoons Salt 2 cups finely chopped Green onions 1 Teaspoon freshly ground Pepper Cut bread into Inch slices. Then tear into Inch pieces and place in Large mixing bowl. Melt Margarine in Saucepan. Add Green onions tarragon Parsley Salt and Pepper to the bread cubes and Combine Well. Pour melted Margarine Over All and mix thoroughly. Stuff Bird just before roasting. Sausage stuffing for neck cavity stuff neck cavity of Turkey before roasting with 2 pounds Swift s Premium pure pork sausage meat. The sausage used As a stuffing will be firm enough to slice when carving the Turkey. Pumpkin ice Cream pie yield one 9 Inch pie one 9 Inch baked pastry Shell 1 quart Vanilla ice Cream softened 1 cup canned pumpkin cup packed Brown sugar Teaspoon Nutmeg Teaspoon Salt Teaspoon ground cloves in a Large mixing bowl blend pumpkin Brown sugar Nutmeg Salt and cloves. Add ice Cream. With mixer at Low Speed beat ice Cream into pumpkin mixture. Pour ice Cream pumpkin mixture into pastry Shell. Freeze at least 24 hours. Top with meringue and bake in a very hot oven about 5 minutes or until meringue is Deli cately browned. Serve immediately. 3 egg Whites Teaspoon Salt meringue Teaspoon Cream of tartar 6 Tablespoons granulated sugar beat egg Whites and Salt until stiff but not dry. Beat in Cream of tartar 6nd sugar until very stiff. Pile meringue Over Loo Cream and spread to rim of Shell

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All newspaper archives for November 19, 1970