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How To Clean, Stuff and Truss Poultry and Roasting Turkey – Timetable

November 24, 2020

PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.

STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.

ROASTING TURKEY

OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.

Roast Turkey Timetable

Ready-to-Cook Wt.Time (approx.)Oven Temp.
4 to 8 lb.3 to 4 hours325°
8 to 12 lb4 to 4 1/2 hours325°
12 to 16 lb4 1/2 to 5 hours325°
16 to 20 lb5 1/2 to 7 hours325°
20 to 24 lb7 to 8 hours325°

ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird.


Published by –COOKINDEX — Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Flips

November 7, 2020

Applejack Flip

1 1/2 jiggers applejack
1/2 jigger apricot brandy
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Strega Flip

1 jigger Strega
1/2 jigger brandy
1/2 jigger Grand Marnier
2 teaspoon lemon juice
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Coffee Flip

1 jigger brandy
1/2 jigger Kahlúa
1 jigger port wine
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
1 tablespoon light cream
Nutmeg

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Hot Brandy Flip

1 jigger brandy
1 jigger blackberry brandy
1 small egg or 2 tablespoons lightly beaten whole egg
1 teaspoon sugar
1 teaspoon lemon juice
Hot milk
Nutmeg

Shake all ingredients well except milk; pour into mug; fill with milk; dust with nutmeg.



Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Pickled Meat Loaf

November 3, 2020

2 beaten eggs
1/3 cup fine dry bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
1 1/4 teaspoons salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 pounds ground beef
2 or 3 dill pickles, quartered lengthwise
• • •
3 fresh tomatoes
1/2 cup diced green pepper
1/3 cup vinegar
1/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
1/4 teaspoon salt
Dash pepper

Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill.
Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.


©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

Spooks ‘N Goblins Party

October 31, 2020

BLACK CAT CUPCAKES

Carve a pumpkin, play spooky games, or come for an early support and go on “tricks-or-treats” together. Masks or made-up faces and costumes are essential for this party.

Bake any flavor of our layer cake mixes in paper baking cups as directed on package. Prepare our fluffy white frosting mix as directed on package or Fluffy Frosting (below). Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.

Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice each for head, largest slice for body; cut tail and ears from third slice.

Fluffy Frosting

2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Serve Witches Cauldron Soup (and vegetable soup) from a large bowl set inside a kettle covered with black paper. If served in mugs, children can drink broth and spoon out vegetables.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Crunchy Salmon Salad

October 30, 2020

Copyright 1941, Pet Milk Company, St. Louis, Mo. Forms No. 3750

Banana Jelly Flan

October 11, 2020

Cooking time: 25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. pie pan, saucepan
Oven temperature: 425-450°F.
Oven position: center

For 4-6 people you need:
1 cup all-purpose flour
pinch salt
1/4 cup butter
grated rind of 1/2 orange
1-3 tablespoons water

Filling:
1/2 package orange or apricot flavored jello
1 cup boiling water
2 bananas
2 candied cherries

If taking a fruit, jam or other type of open pie, bake it in an ovenproof dish, or in a pan, and carry it in the pan to prevent any possibility of the pastry breaking. Cover the top with foil.

  1. Sift flour and salt, rub in butter, add the grated orange rind, and blend with the water to a firm dough.
  2. Roll out and line the pan. Decorate the edge with small semi-circles of pastry – see picture.
  3. Prick and bake blind (see Card 8) until crisp and brown. Allow to cool.
  4. Dissolve the jello in the boiling water and allow to cool. Slice the bananas lengthwise, arrange in the cold pie shell. Pour the cooled jello over the bananas and leave to set. When set, decorate with the halved candied cherries.

TO SERVE: Cold

TO VARY: Use raspberry or strawberry jello.

TO STORE: In the refrigerator.


Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Golden Rice Ring

October 1, 2020


Better Meals in Less Time… For Less Money, Mary Lee Taylor’s Recipes for 2 and 4 and 6
Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856

Sausage Boatees

September 17, 2020

Cooking time: 10-15 mins.
Preparation time: few mins.
Main cooking utensils: broiler pan, wooden toothpicks

For 4 people you need:
1 lb. pork sausage links (8)
little chutney
8 slices processed or Dutch cheese
8 pineapple chunks

Garnish:
parsley
tomatoes

1. Prick the sausages lightly.

2. Broil until golden brown. Allow to cool.

3. Split down the center and insert a little chutney.

4. Place each diagonally across a slice of cheese. Lift the loose corners up and skewer with a toothpick.

5. Cut the pineapple chunks in half and put a piece on either end of each pick to keep cheese upright.

TO SERVE: As a light snack with green salad. Garnish as shown.

TO VARY: Use canned cherries or apricots in place of pineapple or a ring of fresh orange or apple (sprinkle apple with lemon juice to keep it white).

TO STORE: Keep well covered with foil to prevent cheese drying.


PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Baked Beans Flamenco

September 17, 2020

Cooking time: 25 mins.
Preprartion time: 10-15 mins.
Main cooking utensils: skillet, ovenproof dish
Oven temperature: 375°
Oven position: center

For 4 people you need:

3-4 slices bacon
1 clove garlic
1 tablespoon tomato catsup
1 tablespoon paprika pepper
pinch marjoram
2 16-oz. cans baked beans with sausages
4 eggs

1. Cut bacon into strips, cook lightly with crushed garlic.

2. Add tomato catsup, paprika, and marjoram.

3. Arrange baked beans, etc., in oven-proof dish with bacon mixture on top.

4. Make four hollows in the beans and break an egg into each.

5. Cover and bake for approximately 20 minutes or until the eggs are set.

TO SERVE: Hot

TO VARY: Fry bacon and garlic, add flavoring, beans, etc., and top with fried or poached eggs.

To fry eggs: Heat little fat in pan – it should be hot enough to set egg white immediately it goes into pan. Fry for 2-3 minutes.

To poach eggs: Lower eggs into boiling salted water. Cook steadily for 3-4 minutes. Or, heat butter in metal cups of egg poacher. Put in eggs. Cook 4-5 minutes over boiling water.


PRINTED IN CANADA © Copyright Paul Hamlyn, Ltd. 1967

Pumpkin-Orange Mélange

September 15, 2020

2 small oranges, peeled and diced
16 ounces canned pumpkin
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon brandy extract
1/2 teaspoon pumpkin spice
HARVEST WHIPPED TOPPING (below)

Reserve a few orange pieces for garnish. Divide fruit evenly into 4 sherbet glasses. Combine pumpkin, artificial sweetener, brandy extract, and pumpkin pie spice; mix well. Spoon one-fourth the mixture over each portion of diced oranges. Chill 2 hours. Just before serving, garnish each serving with one portion Harvest Whipped Topping and reserved diced orange, evenly divided. Makes 4 servings.

HARVEST WHIPPED TOPPING
1/3 cup nonfat dry milk
1/3 cup ice water
Artificial sweetener to equal 2 tablespoons sugar
2 teaspoons lemon juice
1/4 teaspoon black walnut extract

Combine all ingredients in a mixing bowl. Beat a high speed until mixture stands in peaks. Divide evenly. Makes 4 servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.