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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Nov 18, 1975
Page
6
Two new Thanksgiving recipes from R T French Co Rochester blend traditional flavors with modern twists. Roast Turkey Americana uses classic bread stuffing while Holiday Vegetable Melange solves multiple vegetable sides with a single casserole. Includes 12 to 15 pound turkey and multiple pantry ingredients.
A high points style holiday menu features roasting a turkey with butter onion celery stuffing, maple mustard glaze, and a side of holiday vegetable melange with mashed potatoes. The method covers stuffing, roasting times, glaze application, and finishing browning for a golden turkey and accompanying sides.
Advice on selecting thawing and cooking methods for Thanksgiving turkey emphasizes portion planning. It covers thawing times by weight, three thawing methods, safe handling, stuffing timing, microwave use, cooking in one day, refrigeration of leftovers, and freezing guidance with contact for a booklet from Armour Food Co. in Phoenix, Arizona.
A flexible molded salad recipe using apple cider and lemonade with apples and celery. The dish can be prepared ahead and unmolded before serving, ideal for holiday entertaining. Includes an orange chutney dressing with sour cream and chutney for a 2 cup result.
Pauline Church of Republic Malding Corp. urges holiday meal prep by freezing baked goods and sauces. Yeast breads stay fresher, fruit cakes mellow with freezing, pies freeze best unbaked, and cookies layer between waxed paper for storage up to a year.
Tangerine flavored pies blend fruit with rich fillings. The Tangerine Pecan Pie uses fresh tangerines to balance sweetness and a delicate texture, while a Tangerine Cheese Pie adds citrus rind juice and a glossy glaze. Peak Florida season is November to February, lowering costs.
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