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Cranberry Glaze 1 cup cranberry juice ‘ 1T. sugar .l " 1T. orange juice n 1/2 tsp. allspice ^ 1/8 tsp. salt 1/4 cup water 1V4T. cornstarch ka’ In a saucepan, mix cranberry ^‘juice, sugar, orange juice, allspice and salt. Heat to boiling. Mix ^cornstarch with water. Stir into bottling cranberry mixture. Cook, v[(stirring constantly, until thickened. Let us not forget the traditional “,bird - the turkey. Jan Palmer * shares her family’s favorite Turkey "’with Combread and Mushroom Stufio _ fifingTurkeys today come in a variety j~of ways. One needs to look for the ^USDA grade shield to determine “ quality. U.S. Grade A birds are fullbreasted and meaty with an attractive appearance and good finish. Some turkeys are pre-basted. This means that during the processing, "'these birds have been injected with a solution usually including vegeta, ble oil, water, salt, sugar, an emulsi°-j5er, and flavorings. These solutions
‘Blue Ridge
Christmas’ set
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