Indianapolis Recorder, Indianapolis, Marion County, 27 November 1998 — Page 23

FRIDAY, NOVEMBER 27,1098 ■ PAQE C7

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cornstarch. Stir in milk, vanilla and salt, making sure all ingredients are thoroughly mixed. Pour into pie shell, and bake 15 minutes at 400 degrees F. Lower heat to 350 degrees F. Cook until knife comes out clean (20 to 30 minutes). Yield: One 9-inch pie (6 to 8 servings). Double Onion Corabread Stuffing 1/2 pound bacon, chopped 1 apple, coarsely chopped 1 cup sliced celery 1 package (8 ounces) com bread etufflng 2 cane (2.8 ouncee each) french fried onlone 1/2 cup sliced almonds 2 cups water 2 large eggs, slightly beaten 2 teaspoons Herb-Ox Instant Chicken Bouillon* 1/2 teaspoon thyme leaves In large skillet, cook bacon until lightly browned. Drain off all but 2 tablespoons of drippings. Add apple and celery. Cook until tender, remove from heat. Add stuffing, 1 can french fried onions and almonds; mix well. Combine water, eggs, bouillon and thyme. Pour over stuffing mixture; toss well to coat evenly. Spoon into greased 8 x 12-inch baking dish. Bake, covered at 350 degrees F. for 40 minutes. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown. Makes 8 to 10 servings.

Pan Gravy Pan Juices from turkey

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Strain pan juices into large measuring cup; discard vegetables, giblets and neck. Skim off all but 2 tablespoons fat from juices. Add enough water to measure 3 cups. Pour into saucepan. Mix cornstarch with 1/2 cup water. Add to saucepan with bouillon. Bring mixture to a full boil over medium-high heat, stirring constantly. Boil 2 minutes. Pour into serving bowl. Makes about 3 cups. j*' .1 , '■ ri iV _ - . . ■ .. '■ Orange Glazed Turkey

November officially kicks off “The Holiday Season.” At the same time, the snap of cooler weather inspires us to gather family and friends dose to the hearth to enjoy a feast together—a special Thanksgiving dinner. It’s the one time of year when most would not dream of dining anywhere else other than at home. Here’s a scheme fora menu that can be easily cooked and presented with all the fanfare it deserves. Hosting the Thanksgiving feast can be amazingly easy, nutritious and inexpensive. The secret is being organized and keeping the menu simple by using easy-to-prepare recipes. As guests arrive, offer Spinach Dip served in a hollowed-out round loaf of rustic bread. Have plenty of fresh-cut vegetables and cubes of bread to scoop up the zingy dip mixture. No Thanksgiving is complete without a turkey that is cooked perfectly. Selecting a bird that has a Pop-Up Timer takes the guess work out of knowing if the turkey is done. The Pop-Up Timer will indicate when the meat has reached the correct temperature for serving. And the meat will be even more moist and succulent with a basting mixture of instant chicken bouillon seasoned with butter, olive oil, thyme and garlic. During the last 15 minutes of cooking brush the turkey with a generous coating of orange marmalade to produce a gorgeous golden finish to the picture-perfect centerpiece. Three accompaniments help round out the main course—Quick & Easy Candied Sweet Potatoes, Double Onion Combread Stuffing and Pan Gravy. Select a hearty California Chardonnay or a light Oregon Pinot Noir to serve with the Spinach Dip appetizer and die main meal. Every Thanksgiving dinner should have a real showstopper to draw things to a memorable close. Creamy Sweet Potato Pie baked in a flaky crust is just the ticket. A sweet wine to complement the pie would be fine, but since it is a joyous occasion, why not uncork your best bottle of Champagne? The recipes are made extra easy by using canned vegetables, like sweet potatoes which are already peeled and chopped—most of the work has already been done for you. Plus the dishes will be made more ‘ flavorful 6y using instant bouillon that is packed with the full flavor of - real stock concentrate and dried herbs.

Turkey Roasting Chart For afiilly thawed turkey, use this roasting chart to estimate when the . turkey will be done: Weight ThnM/Unetuff ad 8-12 Ibe. 2 3/4-3 hra. 12-14 Iba. 3-3 3/4 hra. 14-18 Iba. 3 3/4-41/4 hra. 18-20 Iba. 41/4-41/2 hra. 20-24 Iba. 41/2-8 hra. Begin checking for doneness 30 minutes before end of estimated time to see if the Pop-up Timer has activated. When the turkey is fully cooked, die Pop-up Timer will be activated, the leg should move easily, juices run clear and 180 degrees F. will be reached on a meat thermom-

Fop-up Timer Perfection

The Pop-up Timer is a trademark for a highly technically designed device calibrated to determine exact temperatures of various meats. In turkeys the thermometer is precisely positioned to assure that the bird Ibe cooked to the correct degree of doneness. Astaialess steel spring “ s a nylon tube releases when the surrounding meat has reached a hied temperature, forcing the timer to “pop-up.” Pop-up t manufactured under strict quality control measures to be

1 dependable to 1-2 degrees P.

t homecooki

ng study, 105 homemaken from all parts of

the country were sent a turkey and given three methods of determining when the turkey was done. 86% used the Pop-up Timer method; 9% used a meat thermometer and 5% used a wiggle the turkey leg and piercing method. t; A follow-up questionnaire asked the study group participants if they would choose a turkey in the future with a Pop-up Timer. 96% said they would and that they relied on the timer to know when the turkey was done.

1 (12to14pound)w!iolaturti*y 3 tablaanoona each malted buttsr and ottmoM 3 tnaanoona Herb fix instant Chlcltan Bouillon* —— a a^puve awauaupev^maa a^aaaaaaaaasa 1 taaapoon thyme leevea 1/2 taaapoon each garlic powder and Meek pepper 2 large onlone, chopped 2 cups water 1/2 cup orange marmalade

Rinse and stuff turkey with your favorite stuffing, if desired. Secure

Turkey extras become timesaving meals. 'turkey wings and legs; place on rack in roasting pan. Combine butter. For this free brochure featuring recipes for using extra turkey left oil, bouillon and spices. Brush turkey with bouillon mixture. Cover

from the holiday bird, send a stamped, self-addressed #10 business envelope to: Recipes, 5470-B Oakbrook Parkway, Norcross, GA30093.

Quick 8 Easy Candled Sweet Potatoes 2 cans (15 ounces) Princeda or Sugary Sam Cut Sweet Potatoes 5 tablespoons butter or mergarine 1/3 cup brown sugar 1/3 cup chopped pecans (optional) 1 cup miniature marshmallows (optional)

turkey breast with foil (remove halfway during roasting.) Usee vegetables around turkey in pan. Roast at 350 degrees F. for 11/2 hours, basting every 30 minutes. Add water to pan as vegetables start to brown. Roast 3 hours longer, basting every 30 minutes, roast until the Pop-Up Timer pops and the meat thermometer reaches 180-185 degrees F. in the deepest part of the thigh, not touching bone. Brash marmalade on turkey during last 15 minutes of roasting. Transfer to . platter, remove stuffing to a bowl. Let turkey rest 20 minutes before

slicing.

Makes 10 savings.

Stove Top Directions: Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated through. Chain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1 -quart saucepan, and cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes. Stir just to coat. Serve immediately. Miniature marshmallows may be added on top of dish just before serving. Place under the broiler until golden brown. Watch closely.

Microwave Directions: Pour sweet potatoes and liquid into 2-quart microwave-safe bowl. Cook in microwave on High until heated through, stirring twice. Drain liquid and set aside. Combine butter or margarine and brown sugar in 1 -quart microwave-safe bow). Cook in microwave on High until hot but not boiling, stirring twice. Add nuts to sauce, if desired. Pour over hot sweet potatoes. Stir just to coat Serve immediately. Miniature marshmallows may be added on top of dish just before serving. Place under the broiler until golden brown. Watch closely. Serve immediately. Yield: 4 to 6 servings.

Sweet Potato Pie (not pictured)

1/4 cup butlar or margarine 3/4 cup sugar 2 agga,b—»n 1 can (IS oi.) PrtnccKa or

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Spinach Dip 2 cups sour croam 6

cans (14 ounces each) Popeye Leaf Spinach,

1/2 1/4 1/4 1

can (8 ounces^waler chestnuts,

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In bowl, combine sour cream and bouillon. Stir until bouillon is dissolved. Add spinach, dill, onion salt green onions, water chestnuts, bell pepper and garlic. Stir to blend. Cover and refrigerate until ready

to serve. Scoop out center of whole unsliced bread leaving 1-inch shell

Spoon dip into bread. Cut bread center into cubes and serve with dip

alone with assorted fresh veeetables.

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along with assorted fresh vegetables.

* One serving of bouillon equals one crashed bouilloa cube or teaspoon bouillon granules or two teaspoons liquid «*n<k Sweet potatoes are one of the most nutritious foods available. A 3 cup serving of canned sweet potatoes provides more than twice the recommended daily adult requirement of vitamin A with 10 perce each of the following; vitamin C, ifon and thiamin. With only calories, a serving «r vweet potatoes also has high levels of important vitamins and

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