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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Sep 10, 1971
Page
9
A breezy guide to barbecuing a large modern fresh-frozen turkey indoors for outdoor flavor. Thaw, roast with barbecue sauce inside, then baste 45 minutes before finish. Serve with hot buttered corn, garlic bread, and Cling Peach Ice Cream with Sunshine Sauce.
A detailed kitchen guide explains thawing options for turkey, prep steps, and roasting directions. It includes temperatures, stuffing notes, and a sauce mix with vinegar Worcestershire catsup onions and spices to prepare a pint of barbecue sauce for glaze and storage.
A home recipe blends cling peach slices with orange and lemon juices to create a peach ice cream. Milk cream and sugar are frozen in a 4 quart can with the dasher then chilled as peaches are folded in for serving.
The dish features turkey meat in Italian flavored tetrazzini with baked cling peach halves on the side. Lettuce wedges add crunch and are dressed with a Confetti Salad Dressing made from canned fruit cocktail and sour cream.
A compact menu listing Turkey Tetrazzini with cling peach halves and lettuce wedges, confetti salad dressing, bread sticks, and lime floats. Menu emphasizes varied accompaniments and salad items.
Butter and flour form a thickened base, then milk and turkey stock create a sauce divided for turkey chunks and mushroom toss. Spaghetti browned and baked with cheese forms a nest around hot sauced turkey, served with peach halves and fruit cocktail salad as a side.
A today’s menu offers Turkey Buttered Com on the Cob Sliced Tomatoes with Sour Cream and Chives Cling Peach Ice Cream with Sunshine Sauce. The concise list features a casual summer spread focusing on simple flavors and seasonal produce.
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