The Clinton chronicle. (Clinton, S.C.) 1901-current, December 17, 1970, Image 19
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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