Muncie Times, Muncie, Delaware County, 7 November 1991 — Page 19

Hie Muncie Times, Thursday, November 7, 19*1, Page 19 200 Years of Black Cooking

HOLIDAY DINNER. TEXAS STYLE

For Twelve People *Roast turkey with corn bread stuffing * Turkey giblet gravy ‘Barbecued ham ‘Cranberry sauce ‘Green string beans ‘Yellow turnips and carrots ‘Creamed onions ‘Sweet potato pudding topped with marshmallows

‘Baked macaroni with cheese ‘Tossed green salad with homemade mayonnaise ‘Refrigerator rolls (see Index) ‘Fruitcake (see Index) ‘Mincemeat pie ‘Ambrosia ‘Eggnog ‘Fresh fruit ‘Nut and mints

MATTIE’S ROAST TURKEY With Corn Bread Stuffing and Giblet Gravy 1 15-pound turkey (oven ready) Salt and black or white pepper Vegetable oil (approximately 1/2 cup) Rub the inside of the turkey’s cavity with salt and pepper. Rub skin with salt. Fill turkey loosely with Com Bread Stuffing (recipe follows). Place turkey in a large brown paper bag. Pour vegetable oil freely on the bag and mb while pouring. Tie a cord loosely around open end of bag and rub while pouring. Place in a roasting pan and do not cover with lid. Roast turkey in a preheated 350 degree oven for 4 1/2 hours. Serve with Turkey Giblet Gravy (recipe follows Corn Bread Stuffing). Yield: 10-12 servings CORN BREAD STUFFING 1 cup chopped onion 1 cup chopped celery 3 teaspoons poultry seasoning 1/2 cup margarine or vegetable oil 4 cups corn bread crumbs 4 cups bread crumbs or cubes 1 tablespoon chopped parsley 1/2 teaspoon salt 1 /2-3/4 cup water or turkey broth Saute onion, celery, and

poultry seasoning in melted margarine or vegetable oil. Do not brown. Combine with corn bread crumbs, bread crumbs or cubes, and parsley. Add salt, 1/2-3/4 cup water or turkey broth, and toss lightly with a fork until well mixed. If oyster stuffing is desired, 1 pint of shucked oysters, drained well and coarsely chopped, may be added. Yield: 8 cups or enough stuffing for a 15-pound turkey. TURKEY GIBLET GRAVY Turkey neck, liver, gizzard, and heart 1 teaspoon salt 1/2 cup flour and enough water to make a watery paste Salt and pepper to taste WALTINE’S BARBECUED HAM 1 5-pound precooked ham 1 bottle of your favorite barbecue sauce (we prefer Cousins Kelly Bryant’s--see Index) Preheat oven to 300 degrees, place ham in a small roasting pan. With a small utensil mop or applicator, moisten the ham with sauce. Cook ham for 11/2 hours, basting with sauce every 20 minutes. May be served hot or cold. CRANBERRY SAUCE 1 pound (4 cups) fresh cranberries 11/2 cups sugar 1 cup water

A Thanksgfiving Feast

1 whole orange, unpeeled, chopped fine 1/4 teaspoon cloves 1/2 cup crushed pineapple, drained 1/2 cup chopped walnuts Sprinkle of cinnamon Wash cranberries and set aside. Bring sugar and water to a boil. Add cranberries, orange, and cloves. Simmer over a high flame, stirring frequently, until the berries pop open. Add cmshed pineapple, walnuts, and cinnamon, and blend. Cool and serve, or pack in hot jars and process for 15 minutes, according to canning directions in Chapter 2 (see index) Yield: About 2 pints MATTIE’S GREENBEANS 3 slices l^con 2 cups water 1 small onion, halved 1/2 teaspoon salt 2 pounds green beans, whole, with tips removed 1 small pimento Place bacon in a quart saucepan, add 2 cups water. Bring to a boil, cook for 10 minutes. Add onion and

salt. Cook for about 11/2 minutes. Add string beans. Boil for 15-18 minutes. Chop pimento into small cubes and mix with beans for decoration. Yield: About 8 servings. WALTINE’S MASHED TURNIPS AND CARROTS 1 large yellow turnip 6 large carrots 3/4 stick butter 1 medium-size onion, diced fine 2 tablespoons sugar 2-3 teaspoons salt Peel and quarter the turnip. Pare and halve the carrots. Bring water to a rapid boil and toss in the vegetables. Cook rapidly until completely tender. Drain and mash with potato masher. In a second pan melt butter and add diced onion. Saute’ until tender and translucent. Add the butter and onions, sugar and salt to the mashed vegetables, blending well. Reheat if necessary. Yield: 8 servings. LUCY’S CREAMED ONIONS 2 puds small white onions

3/4 cup water 1/2 teaspoon salt Remove skins from onions. Place them in a small saucepan. Add 3/4 cup water and 1/2 teaspoon salt. Simmer until tender. Don’t overcook. Drain water. Prepare cream sauce: CREAM SAUCE: 1 cup evaporated milk 1 tablespoon margarine 1 tablespoon flour 1 bay leaf 1/2 teaspoon salt Paprika Melt margarine in top of a double boiler, add flour and stir until smooth. Stir in evaporated milk. Cook until thickened, stirring constantly. Add bay leaf and 1/2 teaspoon salt. Cook for 5 minutes. Remove bay leaf. Add sauce to onions, simmer for 5 minutes. Sprinkle with paprika just before serving. MATTIE’S SWEET POTATO PUDDING TOPPED WITH MARSHMALLOWS 2 pounds sweet potatoes (cont. on pg. 22)