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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Nov 21, 1973
Page
3
The author notes meat and dairy prices rising this year and predicts changes in eating patterns. She highlights soybeans as a rich protein source and describes processing to mimic meat texture and flavor. Supermarkets test a mix of 75 percent ground beef and 25 percent textured soy protein selling around 20 cents per pound.
The article outlines two soybean centric recipes. First soak and freeze dry beans then boil with optional flavorings. Second, a casserole combining browned salt pork, onion, green pepper and garlic with a milk flour butter sauce folded into cooked beans baked at 350 degrees for 45 minutes to an hour.
A guide to reviving leftover turkey with a fresh stuffing ring and Turkey ala King. Uses Peppermint Farm Herb Stuffing, broth, eggs, cream of chicken soup, turkey, pimiento and peas. Bake stuffing ring, simmer toppings, unmold ring, fill and serve. Six servings.
Prices for turkey have dropped up to 17 cents a pound at wholesale from a September peak. Charles O. Strickler of the National Turkey Federation expects wholesale reductions to reach retail for whole birds and processed parts before the holiday season. He notes indicators suggest the 1974 turkey crop may be the largest on record, with breeders planning about 15 percent more hens than in 1972.
A festive loaf combines cranberry sauce and turkey in a two layer mold with gelatin. The recipe uses whole berry cranberry sauce crushed pineapple lemon juice celery mayonnaise and cooked turkey plus lemon rind and two gelatin steps. chill until firm and serve on greens with six to eight servings.
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