On Christmas tour
The home of Mr. and Mrs. Harry Williamson will
be on the annual Raeford Junior Woman *5 Club
Christmas Home Tour planned for December 8
from 2 to 6 p.m. Tickets are $5 and will be available
at the Raeford Civic Center on the day of the tour.
Safety on 4-H agenda for Hoke homes
By Kimberly Potter
Safety needs to be present in our
homes. That was what 4-H'ers
learned at Hillcrest's last meeting
in October.
The program began by finding
safety hazards on a worksheet.
Then, there was a "safety
hunt."
Each member went around in
OPEN THANKSGIVING DAY
6:30 a.m. -3 p.m.
TURKEY AMD DRESSING And All Trimmings
or COUNTRY HAM T?lw Outs Avafebte
Wagon Wheel Restaurant
A.A. MEETING
Thursday evenings 8 p.m.
Open Arms Rest Home
Dining Hall
Campus Ave.
the building looking for prepared
safety hazards.
Leah Hendrix called the meeting
to order.
Kimberly Potter told about her
recent visit to the N.C. State
University for 4-H Career Day.
Leslie Ashburn talked about the
County Council Cookout and
what fun it-was.
Leah also gave recognition to
Jason Melton who raced a turkey
in the Turkey Festival for the
4-H'ers.
The Achievement night was also
brought up. It was held on October
24.
The program given was very
educational.
The 4-H'ers learned that safety
is really important.
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of Laurinburg
15-501 and 401 By-Pass Phoo# 270-1 474
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Turkey holiday hot-line opens
It will soon be Thanksgiving and
time to cook that delicious turkey.
I thought it would be good to men
tion a few reminders to help keep
your Thanksgiving safe and suc
cessful.
There will be a Turkey Talk
Line again this year, from
November 4 - December 24, Mon
day through Friday, 8 a.m. to 8
p.m. It will also be open two
weekends, November 16-17 and
November 23-24, 8 a.m. - 6 p.m.
The Hot-Line is dedicated to
answering consumer questions on
turkey, from how much to buy to
what to do with leftovers.
The toll-free number is
1 -800-323-4848.
Here are a few reminders about
preparing your turkey:
1. Thawing ? Do Not Thaw at
Room Tempera tare. Leave turkey
in original bag and use one of the
following methods.
-No Hurry - Place on tray in
refrigerator for 3 to 4 days (24
hours for each 5 pounds of
turkey.)
-Faster-Cover with cold water,
changing water frequently (14 hour
per pound of turkey).
-Fastest-In the microwave oven
according to manufacturer's direc
tions. Refrigerate or cook turkey
as soon as thawed. For maximum
eating quality, refreezing uncook
ed turkey is not recommended.
2. Preparation for Roasting
-Rinse the turkey inside and out
with cool water, then pat dry with
Front
Alice Pettitt
Home Economics
Agent
a paper towel or clean cloth.
Return legs to hock lock or band
of skin or tie loosely. Tuck tips of
wings "akimbo" under back of
turkey. Neck skin should be
skewered with poulty pin or round
toothpick to back to provide a neat
appearance at the table. The
turkey is now ready for roasting.
3. If you are going to stuff the
bird, do it just before roasting.
Allow about V* cups of stuffing
per pound of turkey. Place the
stuffing loosely in the neck and
body cavities since it will expand as
the turkey roasts. Do not stuff the
turkey the day before. Never freeze
an uncooked, stuffed turkey or a
roasted, stuffed turkey. Remove
any leftover stuffing from the car
cass and refrigerate immediately
after the meal.
4. Roasting - Place turkey breast
side up on rack in shallow open
roasting pan. If a meat ther
mometer is used insert into center
of thigh next to body not touching
bone. Place a "tent" of light
weight foil, shiny side down, loose
ly over turkey to prevent over
browning. Roast in 325? oven.
Turkey may be basted, if desired,
but surface basting during roasting
results only in enhancing the ap
pearance of the skin. Foil may be
removed during the last half hour
for a final browning. You should
not partially roast a stuffed turkey
one day and complete roasting the
next. Interrupted cooking
enhances the possibility of
bacterial growth.
5. Approximate Roastiag Time -
(325 ? oven)
WHtkt Uiutuffed Shifted
8 to 12 lbs. 3-4 hrs. 4-3 hra.
12 to 16 lbs. 3 Vi-5 hrs. 4V*-?hrs.
16 to 20 lbs. 4W-6 hrs. 5Vi-7hrs.
20 to 24 lbs. 5W-6V4 hrs. 6Vi-7Vi hrs.
Turkey is done when meat ther
mometer registers 180? to 185 ?F.,
thick part of drumstick feels soft
when pressed with thumb and
forefinger or when drumstick
moves easily.
Stuffing in a turkey needs to
reach 165 ?F to be sufficiently
cooked.
Let turkey stand at room
temperature for 15 to 20 minutes
for easier carving.
Turkey Pizza
2 cups cooked chopped turkey
Vi teaspoon oregano leaves
Vi teaspoon salt
2 fresh tomatoes, cut into 'A inch
wedges
5 eggs
V* cup milk
(See FRONT, page 5B)
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ENTIRE STOCK OF
WINTER JACKETS
ARM a
HAMMER
DETERGENT
Regularly To 1.48. 32 ounce
liquid or 65 ounce powder
detergent. Limit 2.
Reg. To 58* Each. Paper
towela, napkins, foam cups,
or Wonderfoll. Limit 4. 1
TWO
LITER
DRINKS
New Coke, Classic Coke,
Diet Coke, Cherry Coke
or Sprite.
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