recipes |
go over great |
Barbara |

BUDGET BEATERS

WE’RE JUST one day from
home —- and two weeks
ahead of schedule. After lis-
,.’ tening to many others who
had taken a similar route, we
had anticipated hold-ups.

Perhaps I’m speaking too soon
— after all, we're still in Oregon. In
a motel, It's not that the van won't
provide a comfortable bed — it
does, when you can find the bed. We
went Christmas shopping tcday and

-could use a bit more storage.

Brian took a long took and said,
sweetly, “You want that stuff moved
tonight, do it yourself. I’m sleeping

‘in a motel.” So here we are.
~ J think he’s a bit peeved — we
“spent a couple of days in Nevada
playing “22.”

"The past week has been a bit try-
ing, too. By great good fortune, we
:didn’t have to sit out a snowstorm in
: Salina, Utah ... in a campground ...

behind a filling station.
|. We were racing the storm all the
“way from central Colorado, but it
_ Caught up with us at Salina, When
we woke up in the morning, we had
“a white blarket and more coming
‘down. Worse, both I-70 and I-15
' were closed. The only way out of
‘Salina was north, on a country road.
- Do we run or hide? Run!
“s As soon as it was something
close to daylight, we sped out and
again, outran the storm. Now, |
don’t use the term “outran” lightly.
- Nothing moves faster than Brian
' McCreadie when there’s something
chasing him and, fortunately, the
Highway Patrol were otherwise
occupied, :
And, nothing moves faster than

# that van — J can’t believe that in

néirly 10,000 miles we haven’t been
_ pulled over. Probably because no
cop will believe his eyes when he
sees that white streak. Campers just
clog up the highways, don’t they?
Maybe that explains why we're
two weeks ahead of schedule!

Bo

Thanksgiving came and went
while we were away. And, I think
it’s the first one in family history
that the kids didn’t eat at Mom's.

Anyway. Brian and I haven't had
our turkey dinner yet and so, first
Sunday we’re home, I'm doing one.
Actually, I'm going to do ita bit dif-
ferently since Christmas is coming
when I have to be traditional. This
bird is getting a treatment known as:

MOM’S WEIRD TURKEY

I made this for the first time
many years ago as part of an experi-
mental dinner. The idea was to pre-
pare an entirely new menu, using
recipes I’d never tried before.

All the girls invited their
boyfriends and after dinner |
demanded that everyone rate each

dish with brutal frankness. They did,

and the turkey was rated a 10.

16 th. turkey, Completely thawed
or fresh

1 onion, peeled and halved

3ribs celery

Handful parsley, not chopped

3 strips bacon

1/2 ¢. butter

2c. chicken broth — use stock
base

Paste:

1/3 c. olive oil

8 jolis Worcestershire sauce

4 big shakes (each) seasoned salt,
seasoned pepper

2 Tbsp. vinegar

1/3 c. dry mustard

Combine paste ingredients, and
rub it all over the bird, both inside
and out. Fill the cavity with the
onion, celery and parsley (these will
be discarded) and wedge chunks of
butier into the space between the
legs and body and in the wings.

Twist the wings under the neck
and tie the legs loosely together to
make a compact bundle. Place the
bird in a roaster and lay the bacon on
the breast. Add chicken broth to the
pan. Roast 18 min, per Ib. at 300°F.

You may baste the bird occasion-
ally, but, if you're lazy, soak a
square of cheesecloth in olive oil
and lay it over the top when the
bacon is cooked and the skin
browned.

As you can see. this bird has no
stuffing, but you can prepare your
favorite recipe and do it in a casse-
role if you want to have a traditional
meal. The drippings are fine for
gravy, but please pour them out and
discard all the fat.

Another recipe from that merno-
rable meal has become a family
favorite. I like it because it can be
prepared days ahead.

REFRIGERATOR ROLLS

I prepare these in a food proces-
sor, but they can be made by hand.

1 pkg. regular dry yeast
1c. warm water

1/4 c. sugar, divided
legge

1 tsp. salt

3-1/3 ¢. flour

1/2 ¢. shortening

Ina jug, combine the yeast, water
and 1 tsp. of the sugar. When the
mixture froths — about 5 minutes
— whisk in the egg.

In the bowl of your processor,
dough blade attached, combine salt,
flour, the remaining sugar and the
cut-up shortening. Process in short
bursts until well-mixed.

Pour the liquid mixture slowly
through the feed tube (machine run-
ning) until a dough ball forms.
Process two minutes to knead.

Rotate dough in a greased bow!
to oi] the top. Cover very tightly
with plastic wrap and refrigerate at
least overnight.

To bake, pinch off as much of the
dough as you need und form it into
rolls. Set in a sprayed pan, cover
loosely and let rise in a warm place
until doubled. This takes 1-1/2
hours.

If you like. brush the tops with
milk or beaten egg and bake at
350°F about 15 minutes — depends
on the size of the rolls.

By hand, beat in the Nour with an
electric mixer until the dough is too
stiff then use your hands.

This makes between 2 and 3
dozen rolls. If you decide to make
up just half of the dough the rest
makes wonderful cinnamon rolls.

See Work page 45

club pack™

lean ground beef

954436 limit 1 3.48kg LB.

fresh Mcintosh
appies

520080 J3KG ~— LB.

Bakeshop

raisin bread

a30s69 Sliced, 454g

no name™, 4L

ice cream

Vanilla or Neapolitan
574277

Becel, soft, 907g

margarine

600007

Kraft, 500g

cheese slices

Processed At this low price limit 1
580530 ~ Over limit price $3.99

Minute Maid, assorted, 295-355mi

a a
orange JUICcCe
716027

Betty Crocker, min 198g

Hamburger
Helper —

259275

Prices in effect until closing Saturday, October 29/94, while stocks last. We reserve the right to limit quantities.

ESAS NSIT CAREC ETT CAT TSA BE AE AD TIT