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j t ! i THE CHRONICLE, Clinton, S. C., Dec. 17, 1970—5-C' Turkey For Christmas Dinner BY HELEN C. CAMP Extension Home Economist Christmas Day with the big turkey dinner and aU the trimmings is almost here. It is a pretty safe bet, however, that some of the turkey will remain in the refrigerator the day after. Soon after the meal is fi nished the remaining turkey, gravy, and stuffing should be placed in separate containers to be refrigerated for use in just a few days or frozen for longer storage. The turkey meat removed from the bones takes less sto rage space. Many recipes that make 4 to 6 servings use 2 cups of cubed or sliced roast turkey. So freeze pre-measu- red turkey, just enough for one recipe in each packet. A pliable freezer wrap makes it possible to squeeze out aU the air brfore sealing the tur key meat and so keeps it from drying out. Mark each package with the amount of meat and the date. For maximum flavor, roast turkey should be used in about two months. You can use your imagination to dream up some tempting uses for the left overs or you may want to try these. Vehicle Inspection Tougher Vehicles registered in South Carolina will be required 'to undergo a more rigid inspec tion in 1971 according to the South Carolina Highway De partment. Beginning January 1, two new points f inspection, the exhaust systems and glass, will be in cluded in the official inspection, required annually in the state. Heretofore inspection regula tions have called for safety checks of brakes, lights, horns, steering mechanism, wind shield wipers, directional signals and tires. "We have added the two new Checkpntnts strictly ' for safetr:*'sal<J E.T». Austin, Jr., Director of the Department’s M dor Vehicle Division. ‘In spection of the exhaust system will include checking of the exhaust manifold, exhaustpipe, mufflers, resinators and all mounting brackets. We have added this* because we know of a number of deaths having been caused from carbon monoxide escaping through faulty exhaust systems into the vehicle,’ he said. All glass in a vehicle, in cluding the windshield, side and rear windows will be checked for breaks, cracks and opaque ness (cloudiness). All plastics used in vehicles, such as con vertibles, must also pass in spection. “The point of this particular inspection is to make certam that all transparent materials, glass and plastic, are clear enough to offer the driver a clear view of traffic around, in front and behind him,’ said Mr. Austin. “Asyou know, driving when you cannot see clearly all about you is very dangerous. Of course, cracked and broken windows increase the danger of a driver or passenger being cut or otherwise injured.* The addition of these two checkpoints to the two-year-old inspection regulation is simply another step to increase the value of the mandatory inspec tion to South Carolina motorists. “When the law was first en acted we knew that we could not require everything that we would like at once. W'e would have to begin with the most basic safety requirements, adding to these requirements at the earliest date we felt would be feasible,’ Mr. Austin said. “We will be adding other re quirements as necessary to as sure the motoring public that vehicles traveling on South Carolina Highways are mec hanically safe insofar as it is possible for us to determine and require that they be safe.’ The official also urged motorists to keep vehicle engines in good condition and properly turned at all times. “In this manner air pollution caused by the motoring public can be kept at a minimum,’ he said. There are some 3,000 of ficial inspection stations lo cated throughout the state. The Highway Department is cur rently- in the process of providing special training and certification to inspector mechanics who operate these stations. TURKEY PAPRIKA 2 cups sliced, cooked tur key; 1/2 stick (1/4 cup) butter; 1 medium onion, sliced; 1/4 cup flour; 2 cups milk; 2 egg yolks, beaten; 1 teaspoon salt; 4 teaspoons paprika; 4 oz. can mushroom stems and pieces, drained; 1 cup dairy sour cream; 1 tablespoon poppy seed; 2 tablespoons butter; 7 oz. package noodles, cooked. Melt 1/2 stick butter in skil let. Add onion and cook until tender. Blend in flour and salt. Remove from heat. GraduaUy add milk. Stirring constantly, cook until mixture thickens. Stir 1/4 cup white sauce into egg yolks; return to hot mix ture. Bring to boil, stirring constantly. Reduce heat to low and stir in paprika. Add mush rooms and turkey slices. Sim mer 5 minutes. Stir in sour cream and heat just until sauce is hot. Serve on Poppy Seed Noodles. To make Poppy Seed Noodles; add poppy seed and butter to drained noodles. Toss together lightly. DEEP-DISH TURKEY PE 2 cups diced turkey; 10 oz. package mixed frozen vegeta bles; 1/4 cup boiling water; 1/2 stick (1/4 cup) butter; 1/4 cup flour; I teaspoon salt; 2 cups milk; 2 egg yolks, beaten; BIS CUIT TOPPING; 2 cups bis cuit mix; 1/2 to 2/3 cup milk. Cook vegetables in boiling water only until thawed. Do not drain. Melt butter in saucepan. Blend in flour and salt. Re move from heat. Gradually add milk. Stirring constantly, cook until mixture thickens. Stir 1/4 cup white sauce into egg yolks, return to hot mixture. Bring to boil stirring constantly. Add turkey, vegetables, and liquid. Heat thoroughly. Turn into a 2 quart casserole. Cover with biscuit topping. Bake in very hot oven 450 degrees about 20 minutes or until lightly brown ed. BISCUIT TOPPING; Add milk to biscuit mix and stir with fork until dough follows fork around the bowl. Turn out on lightly floured surface and knead 6 times. Roll out into a 6x9 inch rectangle (or size of casserole used) 1/2 inch thick. Use turkey shape biscuit cutter to make decoration in center to allow steam to escape. TURKEY TETRAZZINI 2 cups diced, cooked tur key; 1/2 stick (1/4 cup) but ter; 1/2 cup sliced onions; 1/4 cup flour; 1 teaspoon salt; 1/4 teaspoon white pepper; 1/8tea spoon dry mustard; 6 strips green pepper, cut 1/4 inch wide; 1/2 cup shredded aged Cheddar cheese; 2 tablespoons chopped pimento; 4 oz can mushrooms, stems and pieces; 7 oz package spaghetti, cooked, drained; 1/3 cup shredded aged Cheddar cheese; 1/2 teaspoon poultry seasoning; 2 cups milk. Melt butter in saucepan. Saute onions in butter until tender. Blend in flour and sea sonings. Remove from heat Gradually add milk. Stirring constantly, cook until mixture thickens. Add 1/2 cup cheese and pimento, stirring until cheese melts. Add mushrooms and liquid to white sauce. Place a layer of spaghetti in a 2 quart casserole. Cover with a layer of turkey and a layer of sauce. Repeat and finish with a layer of spaghetti. Sprinkle 1/3 cup cheese over top. Cover and bake in a hot oven 400 degrees about 20 minutes. Garnish with green pepper strips. ALL WINN-DIXIE STORES OPEN ✓“W/ ® ,?\ W-D BRAND TIL 9 PM MONDAY, TUESDAY AND government WEDNESDAY - CLOSE 7:30 THURSDAY A * n '' Dtty iflcvtv ^ ol >>»« a tD »> u4 W/D U S CHOICE BEEF SALE {VOW £ ‘ 8 fOfc tS ’ REDI BASTED HENS 10 to 16 LB SIZE AR'. 1 sfM, BONE it SS ROAST oe WHOLE BEEF RIBS 99 c BONELESS ROASTS 78 c CHUCK ROASTS . . 49 c v. BRiN BEEF SHORT RIBS . 39 c DELM0NIC0 STEAK $]29 RIB EYE STEAKS .. $199 GROUND BEEF .. 3 $159 4»43 HENS 1 0 to 1 6 LB. SIZE TOMS 1 9 LBS. & UP SWIFT'S PREMIUM SLICED BONELESS SMOKED HAM $119 TURKEY ROAST $248 U. S. GRADE 'A* BAKING HENS 3$ (IVl-lB. SIZf) SHINANDOAH BOCK HENS i/i A f^Ar< DO Am y juNG DUCKLINGS . 59 c CHEESE f ...• ■ .... ►'Mu ace i Phi a OP BORDEN S C RE AV BREAST.... 89 c CHEESE... 3 TURKEY PARTS WHOK OR MAlf BREAST . . ... 79‘ BACKS 23‘ WINGS... .• 35‘ LEGS • 35‘ THIGHS.. • 39 c •RIAST QUARTERS .. 59‘ LEG QTRS. .. 35‘ • ONIKSS THIGHS . . . 49‘ BACON FRESH (SHANK HALF OR WHOLE' HAMS. SWIFT S HOSTESS ROUND EXTRA LEAN CANNED HAMS.. 10 TO 15 LB AVERAGE LB 53 59 3 88 SuPERBRanD AGED N f STATE -.v.E TT 0 eaRmS Pimento 89° ° $100 GS ■ BISCUITS.. 2 39 c CHEESE 69‘ LIMIT i O' y OjR Choice WITH a S5 OR MORE ORDER SHORTENING LAV'S OR SELECTO NO SLICES REMOVED' HOCK OFF HALF OR WHOLE SMOKED HAMS. . 69 TALMADGE T ARM-WHOLE -RE AL COUNTRY (10 TO 14 LB., .. .. HAMS.. 79 ialmaOGE farm HOC HAM HALVES talmadge f a r v. sliced re a, QTR. HAMS . sElEl TO READY T bE RVE 89' CANNED HAMS h(jRm£i Cure e 1 BONELESS 99' HAM HALVES . $239 $]29 A b I OR 49 LKISCO 69 harvest/fresh produce JUICY FLORIDA thrifty maid CRANBERRY SAUCE 5 $ 1 00 ORANGES. .8 59 RED RIPE STRAW BERRIES...3 S 1 SC. Th c AROLNA GRADE A LARGE PALMETTO FARM EGGS ..2 89 DIXIE THRIFTY SANDWICH BREAD 4 99 D I E C R T S T A DC M ■ N T m »‘FT v M Al D I ' • ' ~ u S 5 ^ - - 1 - SUGAR 5 LAND O SUNSHINE limit 2 WITH A S5 ORDER BUTTER. 69 THRIFTY MAID EVAPORATED LIMIT 6 WITH A S5 ORDER MILK. 6 S 1 LIMIT 1 OF YOUR CHOICE WITH A $5 ORDER ASTC COFFEE ^ 59 c FRUIT CAKE ^ ASTOR FRUIT COCKTAIL 4 DEC ORATED TUMBLER STRAWBERRY c PRESERVES ASTOR CHOICf HALVES OR SI ICES OR SPICEC PEACHES 3 m-1 ^ Thrifty MAID SLICED OR CRUSHE D XQ C PINEAPPLE ... 4 100 4* GREEN STAMPS WITH THIS COUPON AND PURCHASE Of $18410 or Mor* Order FREE AT YOUR Clinton WINN-DIXIE STORES VOtO AETM » UMIT ONE COURON DFC 19 pf * A0ULI CUST0Mf * MAXWELL HOUSE f 1 LB. ^ BAG 77 ARROW standard FOIL..4 *1 ARROW YELLOW OR WHITE T0WELS4 h*1 00 RED BAND PLAIN OR SELF RISING FLOUR 5 59 Christmas Candy! SPICETTES n o, 29c ALL FILLED MIX a o, 39c amf o mi .» ok i ' ar► CHOCOLATE CHERRY ioo, pic 49c ftBADtf r r HBlSlMA BARBER POLE CANES to, 19c CHOCOLATE DROPS . 2 ib plo 79 c HOLIDAY MIX 120, pi. q 39c RRACM S GLORIA MIX Uo, piq 49c UROT k NOVELTY MIX n o, pi 9 39c GOLDEN RIPE BANANAS... 10 F ANC Y STAYMAN MIN IL UfiED SWt[T APPLES 5 CRisppaSCa: HiARivif. p. , v CELERY 2 FANCY GOLDEN BANTAM CORN 7 FRESH b^EHED NAIVE ^ 'M PECANS 59' POTATOES . 2 « 29' 39' TANGERINES 3 39' 49' COCONUTS..4 o o MEDIUM YEUOV. |3 111 But) 2? M 8 ’ ONIONS ... 5 QQc BAG O / SAVE ON . . FROZEN FOODS MORTON APPLE, PEACH, CHERRY OR COCONUT CUSTARD FRUIT PIES.4 $ 1 SUPERBRAND Vanilla, Strawberry, Chocolate Neapolitan Peach or Fudge Royale ICE CREAM. 2 S 1 DUI TO SO MUCH INTIKiST Wi (XTIND THIS PROMOTION FOR FIVI MORI WliKS 10-INCH PLATE FEATURE OF THE WEEK! 39' MORTON minCEmFAT OR PUMPKi Pies . . 3 FRESH FROZEN Coconut 3 FRESH FROZEN SLICED STRaw Berries. .3 TASTE O se a FISH Sticks . . . DIXiana Gr. Beans 2 JITIAKIA BABY lIMAS OP $ 1 00 Gr. Peas 2 MORTON CHEESf AND $ 1 00 Macaroni FROZEN SHOESTRING 89 c Potatoes 3 ASTOR ORANGE (Threp Uo, Cc Juice ... 6 SUPERBRAND LIME ORANGE OS PINEAPPLE $ 1 00 Sherbet 2 $]00 39 c $]00 89‘ $]00