Thanksgiving Turkey Recipes and Prep Tips from a 1960s Kitchen
The article champions turkey as a holiday king and offers prep guidance for a 12 pound bird. It introduces Cran-Orange Stuffing and Evergreen Zucchini as flavorful sides, with step by step roasting notes and temperatures for a golden finish.
Old Fashioned Turkey Soup From Carcass
Leftover turkey soup made by simmering turkey carcass with water salt bay leaf and Worcestershire sauce then returning meat with celery carrots onion turnip and potatoes simmered until tender and finished with parsley.
MENTIONED IN THIS ARTICLE
Turkey
Turkey Cacciatore 3 thisps. butter or margarine
In a medium saucepan melt butter. Saute green pepper onion and garlic until tender. Stir in flour then blend in tomatoes salt and Worcestershire sauce. Add turkey and simmer covered until hot about 10 minutes.
Chocolate Peanut Bar Recipe From Primitive Kitchen
Preheat oven to 375 degrees grease a 13 by 9 by 2 inch pan. Cream shortening peanut butter and sugars with an egg. Stir in water flour soda baking powder salt and two dozen chocolate chips then spread bake about twenty minutes. Remove top with more chips and nuts.
Rice Crop Prospects Boost Availability for Shoppers
Good news for rice lovers as the USDA forecasts this year’s harvest to exceed last year by more than 20 percent. The report suggests ample supplies for shelves as cooks blend rice into diverse dishes from American to international styles.
MENTIONED IN THIS ARTICLE
Darla Welles
Copley News Service
U.S. Department of Agriculture
Asia
B.C
Applesauce Mince Pie Recipe With Lattice Top
This note provides a Thanksgiving dessert recipe for applesauce mince pie using pie crust, applesauce, mincemeat, and butter. It instructs lining a 9 inch pan, mixing ingredients, filling, topping with a lattice crust, sealing edges, and baking at 425 degrees for 35 minutes. Serve with sharp cheddar.
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