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crumbs
Traditional Pilgrim feast
Thanksgiving is a tradition
of feasting. It's a tradition
stemming from the Pilgrims'
celebration of their first
harvest.
That early feast featured
food introduced to the Pilgrims
by native Indians. Wild turkey,
shellfish, corn, squash and
pumpkins became a culinary
legacy that is uniquely
American.
Today's Thanksgiving
dinner consists of the same
foods served by the Pilgrims.
If you can't make it home
for Mom's good cooking, try
your own hand with this
traditional menu.
A New England Thanksgiving
Roast turkey or chicken
Regular Bread Stuffing
Baked yam Succotash
Classic Cranberry sauce
Steamed brown bread
Brown gravy Pumpkin pie
Baked yams
6 cups bread crumbs
2 Tbsp. vegetable oil
14 cup diced onion
cup diced celery
2 chicken bouillon cubes dissolved
In Vt cup hot water.
Vi tsp. salt
dash pepper
V4 cup minced parsley
K tsp. thyme or poultry seasoning
2 eggs
Saute onion and celery In oil.
Place all Ingredients In mixing bowl
and blend thoroughly. Stuff bird
and cook remaining dressing In a
pan. You can make stuffing ahead
and chill It. But, to avoid food
poisoning, do not actually stuff the
bird until Immediately before
roasting. Fill only about two-thirds
of the cavity, because the stuffing
will expand during roasting.
Variations:
1. Rice Stuffing: substitue B
cups cooked brown rice for bread
crumbs.
2. Mushroom Stuffing: add K lb.
cooked mushrooms.
3. Sausage Stuffing: omit fat and
saute vegetables with diced sausage.
Pour off surplus fat.
4. Chestnut Stuffing: add 1 cup
cooked mashed chestnuts.
5. Apple Raisin Stuffing: add 3
cups finely diced tart apples and 1
cup seeded raisins.
Succotash
No. 2 can whole kernel corn
1 Vi cups cooked green or lima beans
1 tbsp. fat
1 tsp. salt
18 tsp. pepper
1 Tbsp, grated onion
tsp. celery salt
Combine all Ingredients and heat
but do not boll. Serve hot, Makes
six servings.
Classic Cranberry Sauce
2 cups sugar
2 cups water
4 cups (1 pound) fresh cranberries
Combine sugar and water In
saucepan; stir to dissolve sugar. Boll
for 5 minutes. Add cranberries and
cook until skins pop. Serve sauce
warm or chilled. Makes 4 cups.
Steamed Brown Bread
2 cups cornmeal
2 cups rye flour
1 cup white flour
1 tsp. baking soda In 13 cup molasses
1ft cups cold water
Mix and sift dry ingredients, add
soda, molasses and water. Stir until
well-mixed and fill well-greated
mold not more than 23 fulWCover
closely and place mold on trivet In
kettle containing boiling water.
Allow water to come halfway up
around mold. Cover and steam 3-4
hours, adding boiling water as
needed. Makes a 2 quart mold.
Now for the poultry.
Fortunately, turkey and
chicken are among the most
economical of protein foods.
When buying your bird,
look for inspected, graded
meat. Grading is optional but is
the best indication of quality.
A U.S. Grade A bird will be
well-fleshed, full-breasted, have
meaty legs and a good layer of
well-distributed fat free of
pinfeathers and skin defects.
Grades B and C are also
available.
The class (roaster, fryer,
stewing) is a guide to
tenderness and suggests a
method of cooking.
To prepare for roasting:
wash and dry bird inside and
out. Rub a little salt inside the
bird. Bend wing tips behind the
bird's back to form a rack.
Place on a foil-lined (dull side
out) cookie sheet. For a more
tender result, chicken should
be roasted breast-side up.
Time Chart
Turkey
325
Chicken
375
4-6 pounds .
6-8 pounds
8-1 2 pounds
4- 5 pounds
5- 7 pounds
3- 3J4 hours
3V4-4 hours
4- 4 Vi hours
14-1 hours
1-2 hours
HELD
OVER
BY
DEMAND
FOR A.
4TH AND
FINAL
WEEK!
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friday november 17, 1972
daily nebraskan
page 9