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Published on behalf of Ontarios good food producers by the Ontario Ministry of Agriculture and Food Just two hours in the kitchen lf start annmg now By Margaret Seeker Consumer Section Ministry HfIlltllllllle and Food Government of lntario ll Gite place to spend Christmas is around the tree with family and friends not cooped up in the kitchen The secret is pre planning be worked out four step plan which helps keep me out ofthe kitchen on Chnstmas day Perhaps youll also find it useful ILAN Yt lIIR MENI TODAY recommend you choose recipes which can be partially prepared ahead Then on Christmas day most of your work is done suggest also you stick with recipes you know yotr can handle Experimentation is best left forotber less hectic occasions VISUALIZE YOITR MENU Think through the various stages of preparation your menu requires and schedule them over the time be tween now and Christmas bu might even mark on calendar the days you plan to do certain things Also consider the available cook ing and refrigeration space you have and be sure your menu frts in with it Most kitchens have only four ele ments and your turkey will take up most of your oven MAKE TWO SHOPPING LISTS One list is for nonperishables you can buy now The other is for items you must buy on the last shopping day MAKE TIME SCHEDULE Start with the hour you actually want to put dinner on the table Then work backwards allowing time for each step Ontario Poinsettias lovrly spot of Christmas colour for any part of your house Toast the season OntarioWnes Celebrate Christmas day with glass of one of Ontarios excellent champagnes And toast the turkey with one of the frne dry white wines of Ontario GOOD THINGS GROW IN ONTARIO PASS IT ON um The followingisasamplerncnuwhich think your family and guests will enjoy If you follow the steps as sug gestcd you shouldnt need more than two hours in the kitchen on hristmas RawVegetable Antipasto with Herbed Dips Sherried Consomme RoastTurke with Apple Bread Stu ling Gravy and Cranberry Sauce Baked Stuffed Potatoes OntarioWgetable Medley DryWhite Ontario Wine Plum Pudding Hot Fruit Compote IREIARAllt suggest raw vegetables as an ap petiZer because theyre nourishing not too filling and easy to prepare Iry carrot and turnip sticks broc coli and cauliflchr flowerettes and mushrooms Prepare the day before and refrigerate in plastic bags Sberricd onsomme is quickly pre pared from previously made frozen homemadeconsommeAgoodcanrred consomme or bouillon may be used little sherry is added just before serving Elsewhere on this page youll frnd information on choosing and prepar ing your turkey One pointdont cook the turkey at tempemturc lower than 300°E 150°C It is not safe is Ontario Vegetable Medley elimi nates the decision on what vegetables to serve Prepare all the vegetables except the tomatoes and green beans ahead of timeeven day ahead Put them in plastic bags and refrigerate Iookjust before scrying ONIARIO VEt RETABLE MEDLEY small acorn or pepper squash cut in half Remove seeds peel slice thinly in inch lengths cups small rutubagu cut in if inch cubes cups to medium carrots cut in 11 inch thick coins cups Ionion slice thinly V2 head broccoli flourcrettcs only cups cups water beeflavoured bouillon cube lIr cup olive oil small cloves ogurlu minced teaspoons salt 11 to teaspoon dried tarragon 12 bay leaf crumbled tomatoes cut in eightu box 10 ounces frozen green beans whole cut One half hour before sening put the water bouillon cube olive oil garlic salt tarragon and bay leaf in an electric fryparr or large deep covered skillet IIeat toboilingAddsquashandrutabamttover continue boiling for It minutes Add car rots onion and broccoli Ihorouglrly and gently coat all vegetables with the liquid lowr lontirure boiling for it minutes Add tomatoes and green beans icnily toss with the vegetables in the pan lovvr RoilSminuttsdiiflvegetablesoutofliquid Serve immediately Makes to servings After baking halve potatoes rc rnovc pulp season mash and refill the cavity Freeze if desired Reheat directly from the freeler for it to 30 minutes in the own with the turkey Hum pudding should be nrade week or more in advance to give it time to mellow lIot Fruit ompote is compan ionor an alternativeto plum pud ding Its simple to partially prepare the day before Then just add the last2inmcdientsand reheat gently before serving An easytoprepare Christmas menu llt lT FRI lll OMIt TE Icon oz xllVADxl llOlfh clingstoncpcaeh halves Icon 11 oz CANADA CHOICE Bartlett pcur lrulrcs 12 cup raisins cup frozen orungcjuue concentrate 14 teaspoon almond lurouring cup nlorio Sautcrnc red apple cup slircrcrl almonds Ilruin peaches and pears reserving syrup Slice peaches and cut pear halves into 25 or pieces depending on their size Simmer raisins in reserved peach and pear syrup for minutes Add Ulungejltiee corr centrate Stir to dissolve Add peaches and pears Stir Rringjust to boiling Remove from heat Add almond fluvouring and Sauternc Stir Let stand ltl minutes lust before serving core and cube apple Stir into compote with nuts Makes ti servings Note tan be rrrade ahead to Refrigerate To serve heat compote ore and cube apple Stir into compote with nuts Ontario Apples Fresh Ontario apples are plentiful and delicious at Christmas Kecpabowlofapplesonthecoffec table forth nibblcrs Serve hem witlr cheese oradip to guests Add them to the turkey stuffing to soups and salads rentrc your holiday table with bowl of polished bright Ontario apples One tip to keep apples at their best keep them cold Keep supply in the refrigerator and periodi callyduringtbedaymovetheories in the bowl into the refrigerator and replace with cold ones Alwaysrefrigerate applesut night four turkey What size to buy How to store How to prepare SIZE If your turkey is 10 lbs and under you should plan on to pound per serving Over 10 lbs plan on to pound per serving The frguresabove are guide only If you have large appetites to serve or enjoy turkey leftovers you may want larger bird point to remem ber is that young turkeys are more tender than mature birds Sll RINO frozen turkey must be kept at WI sisot or lower until its time to thaw it for cooking Once thawed treat as fresh turkey and cook with in to days fresh never frozen turkey should be removed from the store wrap or bag and stored loosely covered with waxed paper or alumi num foil in the coldest part of the re frigcrator It should be cooked within to days after purchase IRlllrRAIION You can thaw your turkey in its original plastic bag in cold water allowing one hour per pound in the refrige ator in its original plastic bag slit down one side to allow juices to drain Allow five hours per pound til at cool room temperature in its originalplasticbagenclosedinabrown paper bag closed at both ends or covered with heavy towel Allow hours per pound Once the bird is pliable remove it fri rm the freezcrbagand take the neck and giblets out of the cavity Refrig crate them immediately Rinse the turkey quickly under cold running water dry well inside and out Place on rack in pan cover well with plas tic trlrn wrap or foil and refrigerate to complete thawing NOTE Once turkey is thawed cook or refrigerate Never leave sitting at room temperature STUFFING You can prepare and mix the dry ingredients for your stuffing on the thh Add any liquids and then stuff the turkvviufllretomvwrfimthe oyen Allow about threequarters cup of stuffrng per pound of turkey BQASTJNQ Pack the turkey loosely with dress ing and truss Brush with butter or oil Roast breast side up in shallow pan covered with loose tent of foil left open at the sides To brown remove foil one hour before finish time and haste with drippings ROASTING TIMETABLE 160°C 325°F OVEN WEIGHT TIME Pounds Hours WHOLE 12 TURKEYS 16 20 24 Stuffed unstuffed and injected turkeys require the same time to cook Begin testing for Ioneness at the shorter time within the range T0 TELIAYI IE TURKEY IS COOKED meat thermometer offers the easiest and most accurate way Roast until the centre of the stuffing shows temperature of 165°E If the turkey is unstuffed insert the thermometer in the thigh muscle and roast until it reads 185°F Another way to test for doneness is to press the thick muscle of the drumstick If it feels soft the turkey is done AFTER ROASTING Allow your turkey to rest in warm place for 20 minutes This allows meat to firm and makes carving easier GRAVY Make gravy while the turkey is resting Chicken stock or vegetable cookingwaterusedasthcliquidmakes extra flavourful gravy Transfer from the roaster to sauce pot and keep bot EDRIAL Bill Newman Minister of Agriculture and Food Govemment of Ontario ONTARro FOOD AT CHRISTMASGOOD TASTE GOOD NUTRITION GOOD VALUE just one month ago the Min istry of Agriculture and Food launched its new Foodland Ontario program Reaction from producers packers pro cessors retailers and consumers has been atrfinng Our pro gram an our new symbol to identify Ontario produced foods have already received widespread publicity in press radio and TV Weknowthatthetaskofiden tzjying this symbol with Ontario foods throughout the retail trade will take time but we are delighted uttheenthuszasm with which members of the food chain have accepted the idea and be gun to take action We hope that ou will find our suggestionsjbyr delicious and easytoprepare Ontario Christmas dinnerhelpful to you know that when you buy Ontario foods you are getting flavour value and nutrition sec ond to none More than that you are also supporting your neigh bours who work in Ontarios agriculture and food industries Remember Good Things Grow in Ontario Our best wishes to you for joyful Christmas season Bill Newman WNWv ND