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A12 THE SENTINEL-LEDGER OewulCKy, NJ. TllUrtitay, November 28,1S91
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Thursday, November 28,1991 Ocean City, NJ, THE SENTINEL-LEDGER A13
You too can get through Thanksgiving — with leftovers to spare
By JUUE Me WILLIAMS have been kept under Insert a meat anemomeis done, the juices run dear
SwittnaRndger Staff
1 Tbsp. olive oil
This redpe comes to us
refrigeration.
ter into the thickest pfrt of and the legs "wiggle" in ,16'cup chopped onion from the Del Monte kitch-
OK. Ifs Wednesday after- Bake until the canter is set the Wgh muscle without their sockets. Turkey breast 1 tsp. ehm powder ens,noon,
tht day before or, a knife inserted in thetouching
the bone. meat should register 170 Vi tsp. dried oregano
Thanksgiving.
center comes out dean. Cover with a loose tent of degrees.
SAVORY CREAMED TURleaves,
preferably Mexican
For these of you cooks Cool pie 20 minutes heavy-duty aluminum foil. Remove the turkey from
KEY
1 4-Qunee can mild peen
who have die holiday fast before refrigerating. Wash up as above. the oven. Remove the stuff-
WITHSTUFFING
chilles, drained and
undw control, you may Or buy a fresh or frozen,
9 a.m.
ing immediately and place chopped
3 cups cooked stuffing
wint to Jump to the end of commercially prepared pie
in a covered serving bowl
this column to the redpes and keep m the refrigerator. Into the oven
1 cup peeled, seeded and 1 onion, cut into wedges
in a warm oven (200
for Turkey diy leftovers.
Place the bird into the
chopped tomatoes
2 stalks celery, sliced Stewed tomatoes pe* up your holiday leftovers in
4 p.m.
depees).
For those of you, who like
preheated oven. Estimated
1 10'A-ounce can chick- 1 Tbsp. oUve oil Savory Craimed Turkey with Stuffing,
boss, believe you take
Clean vegetables
cooking times are 18 to 24 Let the turkey stand 20 peas, rinsed and drained 1 14\4-ounce can stewed
turkey out of the freezer Clean and cut raw vege- minutes per pound for amlnutejiSjiefere
carving. 1 lOVS-ourcce em kidney tomatoes
a half an hour before your tables for a relish platter. stuffed turkey^ For our 14- Call uv your "helping beans, rinsed and drained VS tsp, basU or oregano,
guests arrive, read on. Refrigerate.
1 cup fresh or frozen crushed
green beans, cut in 1-inch •2 cups cubed cooked tur- * Fisherman's iimS
Sorry, John (Andrus, Sen- 8 p.m.
lengths
keytinel
editor) a half an hour Clean the bird cooking connection —H4 to 2 cups diced 'A cup sour o-oam
isn't enough.
Remove the neck and gib-
cooked chicken or turkey In an SxB-ineh glass bak-
But fat John and all you
lets from the body ravines.
5 to 6 cups chicken or turing dish, spoon stuffing on
other procrastinators gut
Wash the inside and out-
there, |p^i can prepare for
pound demo model, well hands" guests to help make key stock (or substitute 1 bottom. ThanksgiringN
side of the turkey and the
Thanksgiving in one day.
need between 4% and 6gravy
and prepare the extra 4frounce can chicken broth) Cover and heat In a
giblets in cold water and
— Of course, you had better
hours to cook.
vegetables on the stove top. mmced fresh dkntro or microwave or OTnventional Dinner )
drain well.
^et to the supermarket and
9dO si.ni,
3:30 p.m.
parsley (optional) oven.
buyth^&inpNOVV,
Cover and refrigerate the PrepareMde dishes
Meanwhile, in a skillet,
After: i^eu arrive back
bird on a platter so raw
Sit down to dinner
In a large saucepot or
y
cook onion and celery In oil
Place canned cranberry
home, refer to this checklist,
Juices from the bird don't
Carve the bird and Enjoy
Dutch oven over medium-
until tender. Add the toma-
sauce on serving platter.
courtesy of the U.S. Depart-
drip on and contaminate
ftefaast
high heat, heat oil. toes and basU or oregano.
Arrange the cleaned veg-
Add onion, chili powder
ment of Agriculture Food
other foods.
etables on a relish ttay. 430 pan.
Cook over medium heat 3
Serving From 4 PM, - 8 P.M.
and oregano- saute 3-4 min-
Safety and Inspection Ser-
To prevent the spread of
minutes.
Cover and refrigerate Refrigerate leftovers utes until onion is translu-
Regular Menu Available
vice, to get to the zero hour, bacteria, wash your hands, both dishes.
around 3:30 pm. Thanks-
utensils, counter, sink and
The turkey should be cent. Stir in green duties,
Stir in turkey* heat
Go watch the parades on
giving Day (ball-parking it
any thing else that may have
carved, served and refriger- tomatoes, chickpeas, kidney
tiirough.
— Restrratiaiu Suggested ^~
television.
^between me first and seccome
m contact with the
ated within two hours of its beans, green beans and
Just before serving, stir in 3325 Asbury Ave. • Ocean City
•ond football games). raw turkey.
2 p.m.
removal from the oven. meat; saute 1 minute.
sour cream. DO NOT BOIL
399 0795
DO NOT roast fte turkey Peel and cook the potatoes Before your clan has Add tooth and bring to a
Pour over hot stuffing
WEDNESDAY
all night at a low tempeim- Since you've gone into
picked the bird dry, carve boil. Reduce heat to medi-
and serve.
1p.m.
ture. Cooking below 325 the kitchen anyway, you
and dice enough for a um-low, simmer 8 to 10
Thaw the bird
degrees is unsafe. It allows may as well set we table.
souper Friday night supper minutes until green beans
Ran on about 30 minutes
the meat to remain too long
of Santa Fe Three-Bean are tender crisp.
Mash the potatoes. They
per pound to defrost your
at temperatures where bac-
Soup and a quick Saturday To serve, sprinkle with Buck Tavern l^J ^
1
can be kept warm by plac-
bird. For a 14-pound turteria
can grow.
meal of Savory Creamed dlantro or parsley.
ing the covered pot on a
And Restaurant f^*~^^% S
Turkey with Stuffing. Makes 4 to 6 servings.
key, that meant seven THURSDAY
low burner. Add rnUk or
"An Elegant Dining Expertenet In 4 y. %, • J M H
hours under oold water. , 8:30 a.m.
water to keep moist. Perdue provides the soup Canned stewed tomatoes
Tastefully Redecorated Hunting Lodge," & AMTULkiiMHH^I
recipe, which has an obvi- add character to this quick
Open from 5 p.m. WUS^faCUHi
Place the' bird In its Preheat the oven
3p.m.
ous South of the border left-over turkey meal. Try
•unopened bag in the sink
CATFISH ROAST WILD P1LBT
FuUy preheat the oven to Final preparations flair.
some of the newer spiced
and cover with cold water.
325 degrees while you com- Check the turkey for
versions — Italian^ Mexican CALAIS BOAR MIGNON
Change the water every 30
bine the stuffing ingredi- • doneness. The meat ther-
minutes to ensure safe and
SANTAFB
or Cajun — to add a twist
Topped w/Sauteod Served w/Apple Roquefort
ents and stuff the bird. mometer should register THREErBEANSOUP
to a great after-holiday
Leeks. Gull Shrimp & Normandy Sauce GnlledToOr^lerw/
effedttvtthawing.
Stuff loosely, baking the 180 degrees. When a turkey
meal.
Lunon Capei Sduui
Sauce Roquefort
Drleadtr k Ctnattom
extra stuffing in a pan. This
Delicious Chops DfaUnctin k Tndlttunl Prime Steaks
Prepare stuffing Ingredi- will assure thorough cook-
LION entsing.
LIMOUSINE AND BUS TOUR SERVICE.
Fresh Seafood
Tasty Ribs
ThtOriglM! Door To DoOfC«ilnoS«fYice, Offering Deluxe
Dry stuffing ingredients Place the turkey, breast
Rpund Trip Trwtportttton 1 Bonu» PaekigM To:
on be prepared and left, side up, in a shallow roast-
frvm fin Route 50 Corbin City • 628-27301 *X Sun-
0tigh4y covered, at room ing pan.
temperature.
Don't add water. Brush
11.00
with cooking oil at melted
margarine if you wish.
BONUS
Basting is usually not necessary.
The perishables — margarine,
mushrooms, oysters,
sausage, cooked celery
and * onion and broth —
may be prepared but
shoiidbexrfrigemtfd. _•-*
EX? fjfl$rr combine the
wet fend dry ingredients at
this time, but do so immediately;
before the turkey is to
go into the oven.
3pjn.
Prepare pumpkin pie
If yours is to be a tradition^
Thanksgiving, pumpkin
pie is essential.
For convenience, use a
frozen pie crust and canned
pumpkin pie mix. Use only
0dcan, uncracked eggs that
Maria
roprty
Clairvoyant '
• PERSONAL PROBLEMS
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A fabulous nim,..
LAURA f