Newspapers / The Charlotte Post (Charlotte, … / Nov. 27, 1986, edition 1 / Page 13
Part of The Charlotte Post (Charlotte, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
1 ^i Whether it’s oyster, apple or triple corn, ' ' MS* * » * • .4 stuffing puts the final touches on the Thanksgiving meed. TRADITIONAL DRESSINGS V ..CORNBREAD: Simmer In a heavy skillet, l cup of diced onions and 1 cup diced celery in 1 cup of butter, until tender. In a mixing bowl, combine three quarts lightly packed combread crumbs, 1*4 tap. salt, l tbsp. poultry seasoning, ft tbsp. minced parsley, and 1 tsp black pepper. Add onion and celery to corn bread mixture, cook without browning. Add glbiet Juice ta moistea, stirring frequently. Remove from flame. Cool before Stuffing fowl, / m—J ^OYSTHR.vfttmmer 2 cups finely^ diced celery and 1 cup diced onions in 2 cups of water until tender. Drain and reserve 1 cup of the liquid. Saute anions and celery In a cup of butter. Drain 3 cups oysters (cut into pieces) add the onions and celery. Save oyster liquid. Mix 2 quarts dry bread crumbs with 1 tbsp. poultry seasoning, 1 tbsp. salt, 1 tip. pepper. Combine dry ingredients with onions, celery and oysters k Moisten with liquid and blend wu,_r r ^ ELEGANTSTUFFING V, Combine 3 slightly beaten eggs, 1 can condensed oyster stew, 1 (6 ok.) package of long grain and wild rice mix (cook according ta directions) and 1 (7 or) package of seasoned stuffing cubes. Add ta Vr.ft-,_—f ^CHE8TNUT A RICE DRESSING V, 1 c. chopped anion 4 Tbsp. butter or Parkay -* margarine : $ m tap. salt 1 c. chopped chestnuts 4 e. cooked rice 1 c. chopped celery 2Vi tap. poultry seasoning 4 tbsp. chopped parsley 1 c. cooked, diced giblets 1 tap. pepper Saute onions and celery in melted butter untul tender. Remove from heat, and add poultry sea 1 i parsley in bowl. ^ * ' giblets and rice. Add aeutaed mixture and blend All stuffing recipes weighting U-U - y BiRHiHHnVI >_ . 1~' J---V APPLE-ORANGE DRE8SING 1 2 c. diced celery 2 c. diced apples 'A c. butter or Parka y margarine 6 c. toasted raisin bread cubes 1 tap. grated orange peel 4 oranges, sectioned and diced 1 tsp. poultry seasoning 2 eggs, beaten Cook celery and apple in butter until tender, but not brown. Add toasted cubes, orange peel, orange and Vi tsp. salt, poultry seasoning, and eggs. Toss lightly Stuff and truss turkey. S x1 51 \ ft I II li . * ; ■ S . / - - -■ - -_ FREE FURNITURE EXAMPLE: BUY 100 GET <50. FREE ,-A BUY <200 GET <100 FREE BUY <500. GET <250. FREE 1 BUY 1000 GET <500. FREE -1 BUY 1500 GET <750. FRE& ~ 6407 South Boulevard Open Mon^FrL 10-9 Sot 10-6 ’;v ;;'-n;Ooeed Sundays '* * 552-7433 FINANCING AVAILABLE ON APPROVED CREDO The Creamiest Fudges You’ve Ever Tasted muvriui guuig goal gourmet. Goat milk is fast becoming America’s number one gourmet food. Recipes using goat milk impart a creamy texture and subtle shading of flavor unlike anything else you’ve ever tastad. It is a dalidoua and versa tile cooking ingredient and can be substituted for cow’s milk in any recipe. Nutritionally, goat milk provides more calcium, vitamin A, potassium, phosphorous end niacin than cow milk and it is lower in cholesterol. Because goat milk is easier to digest, it also increases the absorption of nutrients. To receive a copy of “The Goat Gourmet,” featuring delicious recipes and nutritional information, send 91-00 for postage and handling to: Jackaon-Mifehell, Box 6486, Santa Barbara, California 93160. Goat milk is available In supermarkets, health food stores and drug stores. Hare are two fudge recipes made with goat’s milk that are delicious and different. Creamy Marshmallow Fudge 2 cups sugar 6 fluid o*. Meyenberg Evaporated Goat Milk 16 large marshmallows 1/4 tap. salt 1 cup (6 os.) semi-sweet chocolate chips 1/2 cup chopped nuts (optional) 1/4 cup butter 1 tap. vanilla Butter bottom and sides of 9-inch square pen. In heavy saucepan, combine sugar, evaporated goat milk, marshmallows, and salt. Heat mixture over medium heat until boil ing, stirring constantly. When bubbles cover entire surface, continue to boil S additional minutes, stirring constantly. Remove from heat, and beet in chocolate chips, nuts if desired, but ter, and vanilla. Continue to beet until chocolate is completely melted. Spread mixture into buttered pan. Chill until firm. Keep refrigerated until ready to serve. Makes 64 squares. Peanut Butter Fudge 1 cup golden brown sugar, packed 1 cup granulated sugar 3/4 cup Meyenberg Evaporated Goat Milk 1 Tbs. light corn syrup Dash salt 1/2 cup creamy peanut butter 1 Tbs. butter 1/2 tap. vanilla Combine sugars, evaporated goat milk, corn syrup, and salt. Mix well. Place on medium heat add bring to boil. Place thermometer in mixture and cook, stirring occasionally to 236*F (soft ball stage). Remove from heat and add peanut butter and butter. Cool to luks warm 116°F without stirring. Add vanilla and beat until it thkSbsnf and begins to lose its gloss. Four into buttered 8-inch square pan. Cool and cut into squares. 49 pieces, about IK lbs. 1 DON'T LET THAT j GOLD j GET YOU DOWN! ! I Read the The Post j Every Week i For An Enlightening t ' View Of Your Community I 376-0496 j “L€ONAn0'S Hick f Groves Furniture Showroom THREE DAYS ONLY _FRIDAY_-_SATURDAY - MONDAY .. io%; , REGULAR PRICE *689.* * i LEONARDS LOW PRICE ,489* ■ i YOU SAVE •200.°° % I 10% ADDITIONAL DISC •49.®* , * ■ YOUR COST •440* _ I :io%..io%f OFFER GOOD ON ALL IN-STOCKITERS iovi :ats - sofas - lamps TAMJp - A PICTURES - DINETTES ITEMS! K,ND come Early 755*t I\eu>ptl-Hirkor\- f.rnip Hd. i-J (Sharon Amity At Milton Rd.)}f 568-9229 Major Credit Cl Mon-Thur. 11-8, Fri. 10-6 Sat Financing Available On APPROVED CREDIT 1 HOST OP IW "D.C WAKI UP SNOW" MONDAY-SATURDAY 6 A.M. -10 AJWi -TUI-, 1 FUN AM, WHAT MUSK .
The Charlotte Post (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Nov. 27, 1986, edition 1
13
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75