Cynthia McCall Davis is in the radio business. Not designing, making, or selling them; she is on the radio. What started out as a temp job turned into a fulfilling career. Mrs. Davis had such a melodious way of answering the phones, her voice did not go unnoticed for long. Her first jobs were voice over for local advertisers, at which she excelled. One day as luck would have it, the drive time newsreader called in sick and she stepped forward as a substitute. The rest is history.
Mrs. Davis is an expert at determining whether or not a garden needs lime. She says, "Lime sweetens an acid soil. Lime loving plants include asparagus, carrots, eggplant, achillea, clematis, and heliopsis, to name just a few." She has earned quite a reputation as neighbors come from near and far for soil consultations.
With Thanksgiving two weeks from today, Mrs. Davis exhibits her impeccable timing with her recipe Turkey Mold with Nut Sauce. "It's perfect for leftovers," she explains.
Turkey Mold with Nut Sauce
Turkey: 2½ cups, ground, cooked
White Sauce: 1 cup, thinned
Mix the turkey with the white sauce and season to taste with salt and pepper. Beat the eggs thoroughly and blend into the turkey mixture. Pour into well oiled mold and bake in 375°F oven for 30 to 35 minutes. Unmold onto heated platter and garnish with parsley and radish roses. Serve with nut sauce. Serves 6.
Flour: 2 tablespoons
Butter or Margarine: 1 tablespoon
Broth: 1 cup, cold, turkey or chicken
Carrot: 1 small, grated
Celery: ¼ cup, chopped
Onion: 2 tablespoons, minced
Pecans: ½ cup, chopped coarsely
Melt butter and margarine, add flour and brown. Stir in broth. Add carrot, celery, and onion and cook over low heat, stirring constantly, until sauce is thickened and vegetables are tender. Season to taste with salt and pepper and add nuts.
Probably not the best idea to use the word "mold" in the title of a recipe.