Saturday, February 6, 2016
1012 C Street  •  Floresville, TX 78114  •  Phone: 830-216-4519  •  Fax: 830-393-3219  • 

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Lost & Found

Lost: Male Red Nose Pit Bull, "Chevy," wearing an orange collar, friendly, last seen on County Road 403. 830-477-6511 or 830-534-9094.
Bear, please come home! Missing since October 22, 2014, black Manx cat (no tail), shy. Reward! Help him find his way home. 210-635-7560.
Found: Basset Hound, Hwy. 97 W./Hospital Blvd., Floresville. Call 830-391-2153 between 9 a.m.-11:30 p.m.
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Help Wanted

Although we make every effort to spot suspicious ads before they run, one may occasionally get into print. If that happens, we ask the consumer to call us ASAP so that we can take corrective action.
The City of Floresville is currently accepting applications for the following position: ANIMAL CONTROL OFFICER PART-TIME. A complete job description and application form may be obtained at City Hall, 1120 D Street, Floresville, Texas 78114, Monday – Friday, 8:00 A.M. – 5:00 P.M.; or Floresville website, www.cityoffloresville.org. Deadline to submit application is 5:00 PM on February 5, 2016. The City of Floresville is an equal opportunity employer and does not discriminate based on race, color, religion, sex, nationality, related medical condition or handicap.
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Cookbook: Herb Roasted Turkey with Pan Gravy


Cookbook: Herb Roasted Turkey with Pan Gravy


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November 30, 2011
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Prep: 15 minutes

Roast: 3 hours

Cook: 10 minutes

Makes: 12 servings

1 turkey (12 to 14 pounds)

1 tablespoon olive oil

1 carton (26 ounces) Swanson Chicken Stock (Regular or Unsalted) (about 3 1/4 cups)

3 tablespoons lemon juice

1 teaspoon dried basil leaves, crushed

1 teaspoon dried thyme leaves, crushed

1/8 teaspoon ground black pepper

1/4 cup all-purpose flour



1. Remove giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel. Tie ends of drumsticks together.

2. Place turkey, breast-side up, on rack in roasting pan. Brush turkey with oil. Insert meat thermometer into thickest part of meat, not touching bone.

3. Stir stock, lemon juice, basil, thyme and black pepper in large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour remaining stock mixture over turkey.

4. Roast at 325∞F for 3 hours, or until thermometer reads 165∞F, basting occasionally with pan drippings. Begin checking for doneness after 2 1/2 hours roasting time.

5. Remove turkey from pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.

6. Stir reserved stock mixture and flour in medium bowl until the mixture is smooth. Add flour mixture to the pan. Cook and stir over medium heat until mixture boils and thickens, scraping up browned bits from bottom of pan. Serve gravy with turkey.
 

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