Democrat and Chronicle from Rochester, New York • Page 27

TIP OF THE WEEK Stuff turkeys loosely just before roasting and cook until stuffing temperature reaches 165 degrees, says Cornell Cooperative Extension, Monroe County. TUESDAY NOVEMBER 22, 1988 ROCHESTER NEW YORK PAGE 13C 14C CLASSIFIED 17C 111 ABNER Li t3 GO-HINUTE GOUnriET Pad's More men discover the joys of cooking 1 1 By Reoma McGinnis Democrat and Chronicle 'v A -f orman Rockwell's classic Thanksgiving dinner illustration the one with mother putting the turkey on the table as father and the children look on smiling needs on unHate. 'y i. x. rf working and fathers and I rf Jit i I fc children chipping in to help around the house, a more equal representation could be pictured.

At the Benedict home in Churchville, dad will be cooking the family Thanksgiving dinner. In fact, Gregory Benedict cooks dinner every night for himself, his wife, Jeanne, and their daughter, Kris, 16. "I've tried to decide what it is I like about cooking," he said. "I guess it's the sense of accomplishment" He's not alone in his interest in cooking, according to Cynthia Fauser, food and nutrition specialist at the United States Department of Agriculture. "Men like sciences and cooking is something akin to that," Fauser said.

"They like the creativity in cooking and it's an activity with immediate feedback." Benedict started cooking "mostly casserole dishes and steaks" for himself when he lived with his parents. When he married Jeanne he continued cooking. "I cook out of necessity, not because I enjoy it," Jeanne Benedict said. "I don't seem to have much luck." Kris Benedict is also happy to let her father do all the cooking. She cooks a little for herself but admits, "I would never make a meal." So, dad gets to be the chief cook.

And, Thursday he will be preparing the family feast of roast turkey basted with wine; stuffing made with carrots, celery, onion, turkey stock, butter and homemade croutons; mashed potatoes; corn casserole; and his own creation, squash-apple bake. Jeanne will bake an apple pie. "I'm not real big on desserts," Benedict said. "Jeanne's good with the pastry and baking." "We're really not gourmet eaters. Casseroles are our most frequently prepared main dish mostly meat and potatoes." Kris likes her dad's chicken piccata.

"It meets our criteria," Benedict said. "It's quick to make." That's an important point since both Gregory and Jeanne Benedict have full-time jobs: Gregory for CPU 1 Skip the leftovers, cook turkey parts By Pierre Franey The New York Times This Thanksgiving season I have been experimenting with versatile turkey parts, which are ideal for couples or small families who don't want to have a week's worth of leftovers after the holiday feast. I have always been fond of turkey breast, which, when prepared correctly, can mimic more expensive veal remarkably well The turkey breast and stuffing recipe here calls for a four-pound breast with the ribs attached. I begin by seasoning the meat with lemon juice, oil, thyme and a little chili powder. The roast is then cooked in a very hot oven for 30 minutes to brown it and seal in the juices, which is critical for turkey because of its tendency to lose moisture quickly.

The roast is then covered with aluminum foil and finished at a reduced heat with some broth added to the pan for the last 10 minutes. Meanwhile, I make an old-fashioned egg and bread stuffing that is cooked separately in a baking dish. For all the drama and nostalgia attached to stuffed turkeys, I rarely cook stuffing inside the turkey cavity. The extra roasting time required to cook the stuffing thoroughly almost always results in overcooked meat. I also like to serve a stuffing with a slightly browned and crisped crust, which is impossible to do when it cooks inside the turkey cavity.

Roast turkey breast with ribs 1 Fresh turkey breast with ribs, about 4 pounds Salt and freshly ground pepper to taste 1 tablespoon fresh lemon juice 1 tablespoon corn or vegetable oil 2 sprigs fresh thyme or 1 teaspoon dried 1 teaspoon chili powder cup chopped onion Va cup diced celery V. cup diced carrots 1 bay leaf 1 clove garlic, peeled 1 cup fresh or canned chicken broth. 1. Preheat the oven to 450 degrees. 2.

Sprinkle the turkey breast inside and out with salt, pepper, lemon juice, oil, thyme and chili powder. Place the breast skin side up in a roasting pan and spread around the onion, celery, carrots, bay leaf and garlic. Place in the oven and bake 30 minutes and cover with foil. 3. Reduce the heat to 425 degrees.

Continue baking for 15 minutes, basting. Remove the turkey breast from the roasting pan and pour off most of the fat. Return the breast to the pan skin side up and pour the broth around it. Continue roasting for 10 minutes, basting occasionally. Remove from the oven.

Transfer the turkey breast to a warm platter and cover with foil. Let stand 10 to 15 minutes before carving. Carve and serve with the pan gravy. Yield: 6 to 8 servings. Old-fashioned egg and bread dressing 5 tablespoons butter 'A cup chopped onion 1 cup chopped green or red bell pepper cup diced celery Salt and freshly ground pepper to taste 1 teaspoon chopped fresh sage or V4 teaspoon dried 2 sprigs chopped fresh thyme or Vj teaspoon dried 1 teaspoon chopped fresh marjoram or A teaspoon dried 1 teaspoon chopped garlic Dash of Tabasco or to taste 4 cups bread slices cut into 'A -inch cubes, toasted 2 hard-boiled eggs, coarsely chopped 'A cup fresh or canned chicken broth 1 whole egg, beaten Vi cup chopped parsley.

1. Melt 4 tablespoons of the butter in a skillet. Add the onion, pepper, celery, salt, pepper, sage, thyme, marjoram, garlic and Tabasco. Cook, stirring, over medium heat until wilted, about 5 minutes. 2.

Transfer the mixture to a mixing bowl. Add the bread, chopped eggs, broth, beaten egg and parsley. Blend well and check for seasoning. 3. Grease a baking dish with the remaining 1 tablespoon butter and put the dressing in it.

Bake, uncovered, 30 minutes in the oven with the turkey. Serve with the turkey. Yield: 6 to 8 servings. TURN TO PAGE 18C fk? i fil Iff Julian H. Gonzalaz Democrat and Chrontcie Benedict uses his hands to mix the stuffing ingredients.

Gregory Benedict stuffs the holiday bird with a mixture containing croutons, carrots, celery and turkey stock. How to carve a turkey With a meat fork, hold thigh firmly on cutting surface. Cut even slices parallel to bone. Place drumstick and thigh on a cutting surface. Cut through connecting joint.

Grasp end of drumstick and tilt to convenient angle. Slice meat down drumstick on all sides. For carving in the kitchen Grasp drumstick and puU away from bird as far as possible. Joint connecting leg to body may snap tf not, sever joint with a knife. Cut thigh from bird by cutting along body contour.

1 1 For carving at the table Remove half of breast by cutting along breast bone and rib cage with sharp knile. Place breast half on cutting surface. Slice evenly across grain of meat. When needed, repeat for other side of bird. Sourc: Tht COrnptow Coo by Pa Jwltr.

HP Bol Carve downward on breast, ending at base cut Start each new slice slightly higher on breast Keep slices thin and even. When needed, repeat for other side of bird. To carve breast, place knife parallel to cutting surface. Cut into breast through to bone. Make cut as close to wing as possible.

This is base cut All breast slices wiH end at this cut John Blanchard Gannett Newt Serve Aunt Jemima Pancake Mixes; Aunt Jemima Syrups; and Rice-A-Roni, Noodle Roni and Savory Classics Side Dishes, for each Tonka Toy, along with 65 cents. Or send the required refund form and five different Universal Product Codespurchase seals along with 90 cents for each Willow Cap ordered. Expires Dec. 31, 1988. or while supplies last.

KELLOGG'S Stay Healthy Card Offer. Receive a set of four different Greeting Cards with "Stay Healthy" messages. For every set ordered. Kellogg's will donate 50 cents to the American Health Foundation. Send the required refund form and two Universal Product Code symbols from any variety of Kellogg's Just Right Cereal for every set ordered.

Expires March 31, 1989. Here's a refund form to write for: a 1 coupon good on the purchase of your favorite cheese. OLD LONDON Cheese Offer, Consumer Services, Best Foods Baking Group. 930 North Riverview Totowa, N.J. 07512.

This offer expires May 31, 1989. but requests for the form must be received by Dec. 31. 1988. White waiting for the form, save two Universal Prod-.

uct Code symbols from Old London Rounds (any variety). Write to Martin Sloan. Supermarket Shopper, in care of United Features Sy ndicate, 200 Park Sew York. 10166. Clip out this file and keep it with similar cash-off coupons beverage refund offers with beverage coupons, for example.

Start collecting the needed proofs of purchase while looking for the required forms at the supermarket, in newspapers and magazines, and when trading with triends. Offers may not be available in all areas of the country. Allow 10 weeks to receive each refund. These offers require refund forms: CHEERiOS Photo Stamper Offer. Receive a Cheerios Photo Stamper.

Send the required refund form and two Cheerios Universal Product Code symbols, along with a check or money order for $3.95 and a photograph print for each Photo Stamper ordered. Expires March 31, 1989. FLEISCHMANN'S Egg Beaters Coupon Offer." Receive three 40-cent coupons for Fleisch-mann's Egg Beaters or Egg Beaters with Cheez. Send the required refund form and three Universal Product Code brand seals from three Fleischmann's Egg Beaters or Egg Beaters with Cheez 16-ounce packages. Expires Feb.

28. 1988. QUAKERWILLOW Premium Offer. Receive up to two Willow Tonka Toys and two Willow Caps. Send the required refund form and three different Universal Product Codespurchase seals from any of the following Quaker products: Cap'n Crunch.

Life. Quaker 100 percent Natural and Quaker Crunchy Bran Cereals; valid? The answer is the Federal Trade Commission. "The FTC is charged with preventing deceptive acts or practices in commerce," said Henry Whitlock, an attorney for the commission, "and this includes misleading or deceptive advertising." But before you rush out to file a complaint with the FTC, Henry gave me some insight into the way the FTC might approach a problem like this. "We do not investigate every problem, because we often find that problems like the one you describe are self correcting; they take care of themselves," the attorney said. "When consumers are disappointed, they stop buying the product." It would be a pity if a disappointed consumer's only redress was to boycott the product In fact, Kellogg's does provide a means of redress.

Check the side of the package. There, Kellogg's prints a notice that a consumer who is unhappy with the product has the option of sending in the package top for a replacement. Thats what I intend to do. Clip 'n file refunds Cereals. Breakfast Products, Baby Products (Fite No.

1) six weeks to send a computer reply related to my letter. AAV. Oosting, Muskegon, Mich. Dear A.W.: The first thing I did after reading your letter was to purchase a box of Fruitful Bran. By the time I ate the fourth bowlful, I was more than convinced your impression was accurate.

The only abundant fruit were raisins. In the four bowls, I noticed only one piece of peach. The next thing I did was call Kellogg's. I asked Marie Kitlas, director of corporate publicity, whether the photo on the front of the Fruitful Bran box was meant to show consumers what they could expect to find inside. "We think the photos are a fair representation," she said.

"They are a benefit to the consumer who wants to know what they are buying." I asked Marie how much of each fruit was supposed to be inside each package. She said she could not tell me because the combination of cereal and fruit was a precise formula, and Kellogg's did not give out information on such things. Who decides whether a consumer's complaint about such a product photo is SUPERMARKET SHOPPER Fruitful Bran has mostly bran, very little fruit By Martin Sloane United Feature Syndicate Dear Martin: Doesn't a customer have a right to expect the contents of a package to bear some similarity to the picture of the product shown on the front of the box? I recently purchased a box of Kellogg's Fruitful Bran. The front of the box showed a spoonful of cereal loaded with pieces of fruit peaches, raisins, apples and dates. But, when I poured the cereal into the bowl, the particles of fruit did not look at all like the picture.

Checking the package again, I noticed that in tiny type to the left of the picture were the words "enlarged to show texture." I wrote to Kellogg's and it took them 1.