“Kitchen Krafts: Turkey Treats,” Friend, Nov. 1996, 23
3 cups diced, cooked turkey
1/3 cup diced celery
1/4 cup mayonnaise
1/2 teaspoon curry powder
1 can (7 ounces/198 g) potato sticks
1 large tomato
1 can (6 ounces/170 g) black pitted olives
Combine the turkey, celery, mayonnaise, and curry powder.
Lay out the lettuce leaves on four plates.
Sprinkle the potato sticks over the lettuce as straw.
Make turkey bodies by dividing the salad into fourths, forming each fourth into a rounded shape, and placing it on its “straw.”
Carefully cut the tomato into eight wedges or four slices, and put two wedges or one slice next to each turkey as tail feathers (see illustration).
Add a black olive to each turkey body as a head.
2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped cranberries
2/3 cup orange juice
2 tablespoons melted butter or margarine
Combine the first five ingredients in a bowl. Stir in the cranberries.
In another bowl, mix the egg, orange juice, and butter.
Combine the liquid and flour mixtures. Mix thoroughly.
Pour into a 5″ x 9″ (13 cm x 23 cm) greased loaf pan.
Bake at 350° F (175° C) for 60–75 minutes, until a toothpick stuck in the bread comes out clean. Chill 24 hours before slicing.
4 scoops vanilla ice cream
4 big chocolate chip cookies
For each turkey, put a scoop of ice cream on a plate.
Place a cherry on one end of a toothpick and stick the other end of the toothpick into the scoop of ice cream as a head (see illustration).
Stand a cookie against the ice cream as a tail.
Dribble chocolate syrup over the ice cream