Wednesday, November 21, 2012

Thanksgiving Holiday Menu 1

Surprise your family with this delicious meal from the University of Iowa Press's cook book collection. Come back on Wednesday for our dessert ideas!

Roast Turkey (Elizabeth Hiller, Cooking School Instructor) from P.E.O. Cook Book

Select a plump, young, ten-poung turkey, dress, clean, stuff and truss. Place it on a rack in a dripping pan, rub entire surface with salt and spread with a butter paste, make by creaming together one-third cup butter an adding slowly one-fourth cup flour. This is spread over breast, wings and legs. Place in a hot oven and borne delicately, turning turkey often. Reduce heat when evenly browned, add two cups water to fat in the pan and baste every fifteen minutes until turkey is cooked.

Buttermilk Biscuits from Prairie Cooks

2 cups all-purpose flour                                  1 teaspoon soda
2 teaspoons sugar                                           2/3 cup buttermilk
1/3 cup butter or margarine

Sift flour and sugar together. Add butter and cut in as if mixing a pie crust. Stir soda into buttermilk and add all at once to flour mixture. Stir with a fork until it holds together. Turn out on floured board and knead two or three ties. Pat dough into a 1-inch-high round and cut out with a 1.5-inch biscuit cutter. Gently bunch any remaining dough to form and cut last biscuits. Place closely together on buttered baking sheet and brush tops light with buttermilk. Bake at 400 degrees for 10-15 minutes or until brown. Makes 16 - 18 biscuits.

P.E.O. Cook Book(Souvenir Edition), edited by David E. Schoonover

Prairie Cooks, by Carrie Young with Felicia Young

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