Newspaper Archive of
Valley News and Views
Drayton , North Dakota
Lyft
November 17, 2011     Valley News and Views
PAGE 10     (10 of 10 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 10     (10 of 10 available)        PREVIOUS     NEXT      Full Size Image
November 17, 2011
 

Newspaper Archive of Valley News and Views produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




Page 10 November 17th, 2011 i~ ~i~i~! ? ~y ~? Views m L 9 et s Talk l rkey The other day I came upon a paper turkey that my daughter created using her hand as a pattern when she was in early elementary school. You probably have seen these turkeys or even made one yourself at some point. I thought about the time when my daughter proudly brought her turkey home. I studied the carefully formed letters of the words she had written inside her feathers. I also noted that her hands are much bigger now. If you need a creativity break or an exercise in being grateful, maybe you should give it a try. Trace your hand. Your thumb forms the turkey's head and neck, and your four fingers become the feathers. Then you write I I I II II IIII I We reserve the right to limit quanti'des Not all sa~e items available at all participating sto~s. Stamng and ending dates may vary by store Not responsible for graphic or typographical errors. SALE PRICES GOOD NOVEMBER 16 - NOVEMBER 23 PHONE 701-454-3811 DRAYTON, NORTH DAKOTA Monday-Friday 8:00 A.u. TO 8:00 P.U. / Saturday 8:00 A.U. TO 6:00 P.M. Sunday 9:15 A.N. TO 4:30 P.U. KRAFT ASSORTED JET PUFFED MARSHMALLOWS 10-10 5 ozs, ASSORTED BUTrERKERNEL ETABLES STOVE TOP ASSORTED ASSORTED STUFFING JELt-O NiX 8/s4oo .,,s4oo Assorted $ Dole Pineapple .......... 15-20 ozs Nature's Pride Sweet Potatoes ............. 40 ozs. Festal Pumpkin .................. 15 oz. Can Assorted Swanson Broth ....... 14.5ozs Kraft Miracle Whip ................ 30 ozs. Kraft Assorted 2/5 Pourable Dressings ....... 1B ozs. 49 99 Lindssy Stuffed Olives........... s.75oz. Jars i 99 Hy-Top Gurly's Evaporated Milk .......... Almond Bark ............... 2o ozs, Assorted Hy-Top JelI-O Gelatins ........... 3ozs. Granulated Sugar. 10 b. Bag Reynold's $249 Gurly's Turkey Oven Bag ........ 2 Count Box Walnuts Nabisco Assorted Snack Crackers ............ e-m ozs. Nabisco E-Z Spray Cheese .......... 8 ozs. Mushroom, Chicken or Celery 4/$ Hy-Top Cream Soups .. t0.5 ozs. Hy -Top Black Ripe Olives ....... 8ozs. ..................... 5 ozs. Kellogg's Corn Flakes ................. 18 ozs. Kellogg's Rice Krispies ................ 12 ozs. Kellogg's Cocoa Krispies ............. 16.5 ozs. 2/S30@ Kellogg's Raisin Bran .................. 2o ozs. Gedney Baby Dills 32 ozs 99 JIf ................. Peanut Butter Pam Cooking Spray ............. ozs. American Crystal Granulated Sugar .......... 4 tbs. Crystal BROWN or S Powdered Sugar ............ 2 bs. ............. 18 OZS. Cdsco Vegetable Oil ............... 48 ozs. Crlsco Olive Oil ................... 16.9 ozs. Gurly'e Flake Coconut ............ 12 ozs, $ 99 Northern Bath Tissue ............. 6 Roll Pkg. Hy-Top Plastic Wrap ........... lop ft. Ro, Reynold's Wrap Aluminum Foil ............. 30 sq, ft. $1 s2,, - 8-22 LBS. - W/$25.00 ORDHR Per lb. 2 Ibs. GOLD 'N PLUMP BONELESS, SKBLESS 2lb. Bag Kretschmar John Morrell Sliced Turkey ................ e ozs, Bavarian Ham .............. Per lb. Kretschmar KELLY'S OWN RECIPEI Roast Beef ................. 8 ozs. Potato Sausage ............ Per lb. John Morrell John Morrell Half Hams ................. Per lb. Cocktail Smokies ....... 2ozs. JUICY RED GRAPES.. ....... Per Ib, BABY FRESH CRANBERRIES .... Bartlett Pears ....................... Per lb. Juicy $1 29 Braeburn Apples .......... Ib, Buttercup Squash..................... Per lb. CARROTS .... ,,,, 1 lb. Bag FRESH CAULIFLOWER Each Fresh Yams ....................... Per lb. $2" nions ................... 5 lb. Bag CASS CLAY SWEET CREAM QTR. BUTTER 2/SIC 0o 1 lb. Quarters HY-TOP CREAM CHEESE 8 ozs, CASS CLAY WHIPPING CREAM Pint Hy-Top $ I" Pie Crust ........... 15 oz. 2 C0unt Box Case C!a Half & alf ..................... P,nt99* Case Clay Assorted 119 Sour Cream ................ 16 ozs. c.s clay 39 Swiss Chocolate Milk ...... Qua Pillsbury , 1 g4J) Grands Biscuits ........... 3 0zs Crystal Real Whipped Cream Spray.. 7 ozs. PAPPY'S PIE CRUST DOUGH KRAFTASSORTED COOL WHIP 80ZS. Rhode's Texas Whlte Dinner Roils .............. 24 count Hy-Top Frozen Steamable Vegetables... 12 oz. Bag' TAKE ADVANTAGE OF GREATER SAVINGS WHEN YOU REDEEM YOUR SHOPPER'S CASH CARDS IIIIIIIIIIIIIII I lllI I I IIIIII I IIII IIIIII II II I IIII the top four things you are thankful for in each of the "feathers." As I reminisced about my children's younger years, I recalled all the creative- looking turkeys taped to walls outside of their school classrooms. The kids were thankful for their families, and many were thankful for food, especially turkey, stuffing, pumpkin pie and even Thanksgiving leftovers. As we kick off the holiday season with Thanksgiving, be sure to prepare foods safely so your family or other guests gratefully remember the delicious, nutritious and safe meal you prepared. Many times, holiday cooking involves preparing food for larger-than-usual numbers of people. Whether you are the head chef or the guest who receives some leftovers to enjoy later, now is a good time to refresh your memory of safe food handling rules: 1.If you were to thaw a turkey on a refrigerator shelf above a salad, what food safety error have you committed? 2.To what internal temperature should turkey be cooked? 3.Are pop-up thermometers always reliable? 4.How many days can you safely store leftover turkey in your refrigerator? 5.How much turkey, on average, does each American consume? How did it go? These are the answers: 1."Cross contamination" is linked to many cases of foodborne illness, so be sure to keep raw meat and ready-to-eat foods separate. 2.For safety, cook turkey to a minimum internal temperature of 165 E According to the National Turkey Federation, some people prefer turkey (especially dark meat) cooked to an internal ~: temperature of 180 E !i 3.Pop-up thermometers are not always reliable, Use an accurate food I! thermometer to measure thetemperature ofthebird in the thickest part of the thigh and breast. Check the accuracy of your food i thermometer by making I a slushy mixture of half crushed ice and half cold water. Insert your food thermometer and allow it to stand for a while. The thermometer dial should read 32 F, which is the freezing point of water. Some thermometers can be calibrated by following the manufacturer's instructions. 4.You can safely keep leftover turkey in your refrigerator for fot/r days at atemperature of 40 E Be sure to chill your leftovers promptly after your meal. For longer storage, freeze leftover cooked turkey in meal-size portions for up to four months for 'best quality. Frozen food remains safe indefinitely but may suffer quality losses. 5.On average, Americans consume 16.4 pounds of turkey, according to the U.S. Department of Agriculture. Haveyou eaten your share? You can learn more about safe food handling at Thanksgiving at the U.S. Department of Agriculture's website: http://www.fsis.usda. gov/Fact_Sheets ! Lets_ Talk_Turkey/index. asp. Here's a quick and easy way to use leftover turkey. This recipe is courtesy of Butterball by way of the National Turkey Federation at www.eatturkey.com. Turkey-Salsa Soup 1 c. chunky salsa 1 (15-ounce) can black beans, drained and rinsed 1 c. frozen whole-kernel corn (without added Continued on Page 9 . _ :~ - Get a Jum ) Start on Kell r's AD. Get it before the paper comes out by going to www.valleynv.com'