Cincinnati Enquirer, 15 November, 1967

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Cincinnati Enquirer, 15 November, 1967 - - , - . " Pick Your Menu With Which To Be...
- , - . " Pick Your Menu With Which To Be Thankful r J ' A 'ft ' . ft - i " - T -.1 -.1 "r ; v - , ; e BY PAT WILLIAMS Enquirer Food Editor WHEN THANKSGIVING comes, even adults get that day-off-from day-off-from day-off-from day-off-from day-off-from school feeling. It's traditionally a day to be thankful, happy and nostalgic, too. Just because the holiday is a traditional one is no reason that the food needs to be stereotyped and the menu unchanged. Lots of factors can affect your choice the size of your family, their likes and dislikes, and yes, even the size of your kitchen and the equipment you own. A turkey is excellent and many people wouldn't think is was Thanksgiving without it. But duck, chicken and rock Cornish hen are Just as festive and far better suited for the small family. Or borrow from the Europea-ans Europea-ans Europea-ans who celebrate holiday occasions with a roast goose. THE REST OF the menu can say "happy holiday" not only by the foods you choose, but in the way you serve them. This is the right time to use your turkey cookie cutter, not only for cookies, but to cut out gelatin salad or relish or to cut out pastry decorations for a pie you buy or bake. Specially shaped molds add a gala touch too. Thanksgiving lends itself to wonderful centerpieces and decorations. You can build your own using the seasonal seasonal paraphernalia which is available in dime and stationery stationery stores or the colorful fruits, nuts and vegetables at your food market. The artistic can spray some with silver or gold. Flowers in lovely fall colors always lend warmth and beauty to a room and table setting. Here are four Thanksgiving menus each featuring a different bird from which to make selections for your family celebration. f I. -4, -4, 1W fit A 1 f "5 ii i 5 i 4 4. j.- j.- posits ill -"I -"I TO 5M $ r'i 4 - v - i ; . - ?5ni ;;if: ; ; p.. x-' x-' x-' CONTINENTAL MENU Grapefruit and Shrimp Cocktail Holiday Goose with Sauerkraut Dressing Sweet Potato Souffle Brussels Sprouts Tomatoes with Mushrooms Cranberry Waldorf Salad Croissants . Butter Rum Cake Fruit and Cheese HOLIDAY GOOSE WITH SAUERKRAUT STUFFING 1 large onion, chopped ' 1 tablespoon butter or margarine 6'j cups drained sauerkraut V2 cups grated potatoes (2 medium potatoes) I medium apple, pared and diced ' I small carrot, grated Z teaspoons caraway seeds Vi teaspoon salt 14 teaspoon pepper Vi cup dry white wine II to 12-pound 12-pound 12-pound goose In large skillet or saucepan, saute onion in butter until golden. Add kraut, potatoes, apple, carrot, seasonings seasonings and wine. Cook over medium reat 5 minutes, stirring stirring constantly. Fill goose with kraut stuffing; truss. Place goose on rack in shallow roasting pan. Roast in preheated 325-degree 325-degree 325-degree oven for 4V2 hours. NOTE: To glaze the goose, blend Vi cup honey with Vi teaspoon bottled browning sauce. Brush on goose during during last Y2 hour of roasting time. SWEET POTATO SOUFFLE cup light cream 'i cup orange juice , V cup butter or margarine, melted 1 tablespoon lemon juice v ; ' . 2V6 cups mashed sweet potatoes ' 3 eggs, separated 34 teaspoon salt i4 teapsoon ground allspice Vi teaspoon ground cardamom Vs teaspoon pepper Vh teaspoon ground nutmeg 6 tablespoons sugar 2 teaspoons grated orange rind 1 teaspoon grated lemon rind 15 ginger snaps, finely rolled (about 1 cup crumbs) In large mixer bowl combine cream, orange juice, butter and lemon juice. Add potatoes and beat until blended. Add egg yolks one at a time, beating well. Combine Combine seasonings with V cup sugar; add to potato mixture mixture with orange and lemon rinds and crumbs. Beat egg whites until soft peaks form; gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold into potato mixture. Pour into a greased lVa-quart lVa-quart lVa-quart souffle dish. Bake in preheated 350-degree 350-degree 350-degree oven 75 minutes till done. Serve immediately. Makes 8 to 12 servings. The Cincinnati Enquirer ood. news and features for women WEDNESDAY MORNING, NOVEMBER 15, 1967 MENU FOR A SMALL FAMILY Avocado Vinaigrette Honey Glazed Duckling Wild Rice and Mushrooms Tiny French Peas Buttered Small Whole Carrots Molded Cranberry Creme Salad Nut Bread Butler Mince Tarts Hard Sauce HONEY-GLAZED HONEY-GLAZED HONEY-GLAZED DUCKLING 1 5-pound 5-pound 5-pound duckling 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon poultry seasoning Vi teaspoon paprika Va cup honey 'j cup orange-flavored orange-flavored orange-flavored liqueur or lemon juice IV2 teaspoons dry mustard 5 thin slices lemon 5 thin slices onion Clean duck and prick skin to allow fat to drain off when cooking. Combine salt, seasoned salt, poultry seasoning seasoning and paprika; rub inside and outside of duck. Place in a 450-degree 450-degree 450-degree oven for 15 minutes; drain off fat. Reduce oven to 350 degrees and roast 1 hour, draining off fat as necessary. Combine honey, liqueur and mustard; mustard; brush duck with mixture. Secure sliced lemon and onion on duck with toothpicks and continue to bake for 45 minutes, brushing occasionally with honey glaze. MOLDED CRANBERRY CREME SALAD 1 package (3 ounces) cherry flavored gelatin 1 cup hot water 1 can (1 pound) whole cranberry sauce Va cup chopped celery !2 cup chopped pecans 1 cup dairy sour cream Salad greens Dissolve gelatin in hot water. Break up cranberry sauce with a fork. Stir into hot gelatin. Stir in celery and pecans, then fold in sour cream. Pour into an attractive 1-quart 1-quart 1-quart mold or into 4 individual molds and chill until firm. Unmold on crisp greens. Makes 4 servings. TRADITIONAL MENU Golden Fruit Cup Roast Turkey with Corn Bread Stuffing Buttered Mashed Potatoes Giblet Gravy Buttered Turnips Acorn Squash with Creamed Onions Whole Cranberry Sauce Relishes Rolls Butter Hot Mince Pie Old'F ashioned Pumpkin Pie Coffee Nuts and Mints ROAST TURKEY WITH CORN BREAD STUFFING 1 (8 to 10 pound) ready-to-cook ready-to-cook ready-to-cook ready-to-cook ready-to-cook turkey 1 package (8 ounces) corn muffin mix 1 egg j cup milk IV2 teaspoons salt V4 teaspoon ground black pepper V2 teaspoon crushed rosemary leaves ' 12 cup chopped parsley ' cup ready-to-use ready-to-use ready-to-use ready-to-use ready-to-use mincemeat Va cup butter or margarine SA cup chopped onion 1V4 cups coarsely chopped celery aA cup coarsely chopped almonds Wash and dry turkey very well Inside and out. Mix and bake corn muffin mix with egg and milk as label directs. Cool. Crumble into a large bowl. Add seasonings seasonings and mincemeat. In Vi cup hot butter or margarine, cook onion, celery and almonds for 8 to 10 minutes. Add ingredients in bowl. Toss all lightly with a fork until well combined. Stuff turkey. Place breast side up, on rack In shallow roasting pan. Brush with remaining butter, melted. Roast uncovered in a preheated 325-degree 325-degree 325-degree oven for 3Vi to 4 hours. Baste occasionally with pan drippings. 1. Remove to warm serving platter. Remove skewers and twine. Make gravy from pan dripping. Surround bird with orange cups filled with cranberry relish. Makes 12 to 14 servings. MENU WITH A CHANGE OF PACE Cranberry Shrub Roast Capon with Graham Stuffing Scalloped Oysters Shcrried Candied Sweet Potatoes Green Beans Amandine Buttered Onions Hot Slaw Hot Biscuits Butter Eggnog Pie Coffee ROAST CAPON WITH GRAHAM STUFFING 1 (5Vi to 6 pound) ready-to-cook ready-to-cook ready-to-cook ready-to-cook ready-to-cook capon Va cup butter or margarine Vi cup chopped onion 84 cup chopped celery cup coarsely chopped walnuts 2 cups graham cracker crumbs 1 cup cooked seasoned rice 1 cup raisins 114 teaspoons marjoram leaves 34 teaspoon ground black pepper 134 teaspoons salt 1 egg, lightly beaten 3 tablespoons flour Vh teaspoon ground allspice Ys teaspoon ground ginger 2 cups apple cider Wash and dry capon. In cup hot butter, saute onion, celery and walnuts 8 to 10 minutes. Remove from heat. In large bowl combine crumbs, rice, raisins, marjoram, marjoram, pepper, and 1 teaspoon s.3lt. Add sauteed vegetables vegetables and egg. Toss lightly with a fork. Stuff capon and place breast side up, on rack in a shallow roasting pan. Brush with remainder of butter, melted. Roast, uncovered, in a preheated 400-degree 400-degree 400-degree oven for Va hour. Reduce oven temperature to 325 degrees. Roast 2V2 hours longer, brushing with pan drippings occasionally. Remove capon to warm serving platter; remove skewers and thread. Keep warm. Pour drippings from pan; return 3 tablespoons. Stir in flour, spices and remaining remaining 34 teaspoon salt. Blend until smooth. Gradually stir in apple cider. Bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes longer. Serve hot with capon and stuffing. Makes 6 to 8 serving. NOTE: Vi cup sherry may be substituted for Vi cupf cider.

Clipped from The Cincinnati Enquirer15 Nov 1967, WedPage 45

The Cincinnati Enquirer (Cincinnati, Ohio)15 Nov 1967, WedPage 45
mlbellman Member Photo
  • Cincinnati Enquirer, 15 November, 1967

    mlbellman – 02 Feb 2016

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