November 26, 2008

California Turkeys

Just when I think I've exhausted my supply of turkey-related advertising cookbooks, I manage to ferret out another one.

The stained, browning pages and numerous edge tears on the cover bear testimony to the fact that this copy of Collectors' File of Delectable California Turkey Recipes for Every Occasion (not dated, 14 pages) was once well-used in someone's kitchen come turkey time.

The booklet was published by the California Turkey Promotion Advisory Board, a state advisory board that appears to have been in existence from sometime in the 1940s until the 1980s. The one digit postal zone on the rear cover puts the booklet's publication date sometime prior to 1963.

The booklet gives general directions for the purchase, preparation and carving of turkeys, roasting instructions, other cooking methods, and a variety of recipes that include sandwiches, casseroles, salads, soups and entrees.

Turkey is relished all year 'round for its versatility, especially in California where almost twice as much is eaten as in the rest of the nation. Hearty, stick-to-the-ribs casserole dishes and sparkling salads such as these help explain turkey's popularity.

3 cups diced cooked Turkey
1 cup diced fresh pineapple
1 cup diced cantaloupe
Salt and pepper
Fresh lemon juice

Combine turkey, pineapple and cantaloupe. Season with salt and pepper and a generous squeeze of fresh lemon juice. Moisten lightly with Rosey Mayonnaise. Serve immediately in hollowed out pineapple shell with additional dressing.

Rosey Mayonnaise: Whip 1 can jellied Ocean Spray cranberry sauce with fork and blend into 1-1/2 cups mayonnaise.

I suspect that Rosey Mayonnaise might have turned out to have a color close to that of Pepto Bismol, a visual that doesn't do much for my appetite. Only cupcake icing should be that color. Maybe plain mayonnaise might be better with some cranberry sauce on the side.

According to this newspaper article, the pop-up turkey timer we're all familiar with was the brainchild of one of the board members of the California Turkey Promotion Advisory Board, Eugene Beals. That must have been after the publication of this booklet because there is no mention of the handy pop-up timer in here. In fact, one of the photos shows the meat thermometer tucked into the side of the bird.

Before the advent of large, propane-fueled outdoor turkey fryers and fancy Cajun injectors, one might simply barbecue their turkey over coals.

The booklet does give directions for roasting turkey in a brown paper bag. Since I don't have any idea what chemicals they use to manufacture paper bags these days, I'm reluctant to use that method, although I remember my mom trying it a long time ago. I didn't realize this method was was used in the 50s or early 60s.

This must have also been about the time they started pre-packaging turkey parts in addition to the whole turkeys since they refer to this as "new."

The following three sections are concerned with the new, "further-processed" turkey products now making their appearance regularly in more and more food markets. These and other convenient, smaller-package ways of buying and preparing America's favorite Holiday entree open up a whole, new world of turkey possibilities for homemakers and their families.

The booklet gives recipes in another section that just requires the use various turkey parts: Boneless Turkey Roasts, Turkey Breasts (with bones), drumsticks, wings, thighs and a small 4-6 lb. Fryer-Roaster Turkey.

The Turkey Board teamed up with Ocean Spray for this booklet. Their cranberry sauce is used in the recipe above and there's an illustration of the cans on the rear cover.


At 4:38 AM CST, Blogger Rochelle R. said...

I have this same booklet. It does pack a lot of information for it's size. Did you notice the Danish Dumplin's recipe? The recipe is just like a cream puff recipe but you cook it in broth. Seems strange to me.

At 9:23 AM CST, Blogger Kathy said...

Rochelle - Yes, I saw that recipes. Pretty strange dumplings.


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