Popcorn was a surprise gift for the Pilgrims at the first Thanksgiving. According to legend, popcorn was discovered when a group of teenage American Indians threw some corncobs on the campfire. Snap, Crackle and PopCorn was born! Make popcorn part of your Thanksgiving tradition.
Nacho Popcorn
1 t Paprika
1/2 t Crushed red pepper
1/2 t Ground cumin
1/4 c Butter -- melted
10 c Warm popped popcorn
1/3 c Grated Parmesan cheese
In a small bowl, stir paprika, red pepper, and cumin into melted butter. Gently toss butter mixture with popcorn, coating evenly. Sprinkle with Parmesan cheese and toss till coated. Makes 10 cups.
Learn About Native Americans
Pick a tribe and answer these questions:
How have they influenced our culture?
What might we learn from them that could
help us have a better world?
Where do they live?
How have they influenced our culture?
What might we learn from them that could
help us have a better world?
Where do they live?
TURKEY HUMOR
2 c bread crumbs
1 t salt
1 c water
1 t sage
1 c unpopped popcorn
Mix together and put in turkey. Bake in 350 degree over. Turkey is done when popcorn blows the rear off the turkey.
--------------------------------------------------------
THE TURKEY SHOT OUT OF THE OVEN
The turkey shot out of the oven and rocketed into the air, it knocked every plate off the table and partly demolished a chair. It ricocheted into a corner and burst with a deafening boom, then splattered all over the kitchen, completely obscuring the room. It stuck to the walls and the windows, it totally coated the floor, there was turkey attached to the ceiling, where there'd never been turkey before.
It blanketed every appliance, It smeared every saucer and bowl, there wasn't a way I could stop it, that turkey was out of control. I scraped and I scrubbed with displeasure, and thought with chagrin as I mopped, that I'd never again stuff a turkey with popcorn that hadn't been popped.
Twas the Night of Thanksgiving
'Twas the night of Thanksgiving, but I just couldn't sleep
I tried counting backwards, I tried counting sheep.
The leftovers beckoned -- the dark meat and white,
but I fought the temptation with all of my might.
Tossing and turning with anticipation,
the thought of a snack became infatuation.
So, I raced to the kitchen, flung open the door
and gazed at the fridge, full of goodies galore.
I gobbled up turkey and buttered potatoes,
pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
till all of a sudden, I rose off the ground.
I crashed through the ceiling, floating into the sky
With a mouthful of pudding and a handful of pie
But, I managed to yell as I soared past the trees...
happy eating to all---pass the cranberries, please
~~author unknown to me~~
1 t salt
1 c water
1 t sage
1 c unpopped popcorn
Mix together and put in turkey. Bake in 350 degree over. Turkey is done when popcorn blows the rear off the turkey.
--------------------------------------------------------
THE TURKEY SHOT OUT OF THE OVEN
The turkey shot out of the oven and rocketed into the air, it knocked every plate off the table and partly demolished a chair. It ricocheted into a corner and burst with a deafening boom, then splattered all over the kitchen, completely obscuring the room. It stuck to the walls and the windows, it totally coated the floor, there was turkey attached to the ceiling, where there'd never been turkey before.
It blanketed every appliance, It smeared every saucer and bowl, there wasn't a way I could stop it, that turkey was out of control. I scraped and I scrubbed with displeasure, and thought with chagrin as I mopped, that I'd never again stuff a turkey with popcorn that hadn't been popped.
Twas the Night of Thanksgiving
'Twas the night of Thanksgiving, but I just couldn't sleep
I tried counting backwards, I tried counting sheep.
The leftovers beckoned -- the dark meat and white,
but I fought the temptation with all of my might.
Tossing and turning with anticipation,
the thought of a snack became infatuation.
So, I raced to the kitchen, flung open the door
and gazed at the fridge, full of goodies galore.
I gobbled up turkey and buttered potatoes,
pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
till all of a sudden, I rose off the ground.
I crashed through the ceiling, floating into the sky
With a mouthful of pudding and a handful of pie
But, I managed to yell as I soared past the trees...
happy eating to all---pass the cranberries, please
~~author unknown to me~~
First Thanksgiving WORD SCRAMBLE
Do you know what was served for the first Thanksgiving dinner in 1621? The Indians taught the Pilgrims about many foods, which they could grow and hunt in the new land. These are some of them.
O R C N
H I F S
R E Y B R
R U E Y T K
I M K P U P N
R L O S E B T
Q A S S H U
R E D E
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
(Answers to word scramble):
corn
fish
berry
turkey
pumpkin
lobster
squash
deer
O R C N
H I F S
R E Y B R
R U E Y T K
I M K P U P N
R L O S E B T
Q A S S H U
R E D E
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
(Answers to word scramble):
corn
fish
berry
turkey
pumpkin
lobster
squash
deer
Thanksgiving Traditions
Who Gets The Wishbone?*
If you believe your wish will come true when you win the break in a wishbone contest, then you're following in the footsteps of civilizations dating back to the Etruscans, 322 BC And -- it started with a hen, not a turkey.
In those days, when a man wanted an egg he waited for the hen to announce the coming of her product. This made the animal mystical in that it could tell the future -- and that led to what became known as the "hen oracles".
If you lived back then, and wanted to receive an answer to an important question from these oracles, you would draw a circle on the ground and divide it into the twenty-four letters of the alphabet. Grains of corn were placed in each section, and the cock or hen was led into the circle and then set free. It was believed that the fowl would spell out words or symbols by picking up kernels of corn from the different sections. For example, the first letter of a future husband's name would be the first kernel of corn picked. After writing the message, the fowl was sacrificed to a special deity and its collarbone was hung out to dry.
Then, you'd get to make a wish on the bone. Then two other people got a chance to make a wish by snapping the dried bone in the same way we do now, with each one pulling on an end. The person with the larger end of the bone got the wish -- and it became known as a "lucky break."
The Romans brought the wishbone tradition with them when they conquered England, and that's how we got it.
If you believe your wish will come true when you win the break in a wishbone contest, then you're following in the footsteps of civilizations dating back to the Etruscans, 322 BC And -- it started with a hen, not a turkey.
In those days, when a man wanted an egg he waited for the hen to announce the coming of her product. This made the animal mystical in that it could tell the future -- and that led to what became known as the "hen oracles".
If you lived back then, and wanted to receive an answer to an important question from these oracles, you would draw a circle on the ground and divide it into the twenty-four letters of the alphabet. Grains of corn were placed in each section, and the cock or hen was led into the circle and then set free. It was believed that the fowl would spell out words or symbols by picking up kernels of corn from the different sections. For example, the first letter of a future husband's name would be the first kernel of corn picked. After writing the message, the fowl was sacrificed to a special deity and its collarbone was hung out to dry.
Then, you'd get to make a wish on the bone. Then two other people got a chance to make a wish by snapping the dried bone in the same way we do now, with each one pulling on an end. The person with the larger end of the bone got the wish -- and it became known as a "lucky break."
The Romans brought the wishbone tradition with them when they conquered England, and that's how we got it.
Thanksgiving Ideas and Decorations
To make your Thanksgiving celebration special, lets begin with the table. A beautiful table is a sign of welcome and shows appreciation for each guest. Flowers, fruit, vegetables, pinecones, acorns and leaves are nature's gift to the Thanksgiving table. Low votive candles cast a warm glow. Paint names on miniature gourds or leaves with a gold marker and use as place cards.
Sew a Reversible Tablecloth
This reversible tablecloth for the fall holidays is an easy beginning sewing project and a simple way to add a spark to your home decor. Reversible tablecloths are practical because different fabrics can be used to create two individual looks for your table. The advantage of being able to turn the cloth over if a spill stain occurs makes the cloth a very useful kitchen accessory. A square tablecloth will fit most tables if used diagonally. The following instructions will make a 43-in. square cloth.
Supplies:
1 1/4 yds. of 2 different compatible fabrics
1 spool of neutral color thread (light colored with light fabrics;
dark colored with dark fabrics)
Step by Steps:
1. Purchase 1 1/4 yds. of 2 different 100% cotton fabrics 45 in. wide.
2. Machine-wash both fabrics in warm water before sewing.
3. Straighten each end by tearing a narrow strip from selvage to
selvage (woven edges are the selvage. This will create an
approximate square piece of fabric. Width of fabric can vary between
42 in. and 44 in. so use your width to help you determine your
length.
4. Place fabrics right sides together and sew around all four edges
using a 1/2 in. seam allowance, leaving a 6 in. opening for turning
the cloth right side out. To make a good square corner use a square object such as a hardback book or a quilter's square. Then, draw the right angle on the lightest of the two fabrics before sewing.
5. Turn the cloth so that right sides are both showing and carefully
poke out the corners.
6. Press the edges, especially the side of the 6-in. opening. Be
careful to enclose the seam allowance evenly. Either machine stitch
or hand sew the open edge.
7. Various trims could be added by top stitching them on after turning
and pressing.
Cornucopia Centerpiece
1 cornucopia shaped basket or any basket you have on hand
Several branches of fall colored leaves
Raffia to tie a bow About 12-1yd. strands Excelsior, straw or paper shreds in natural color
A variety of artificial or fresh fruits, mini-pumpkins, gourds and
squash etc. to fill the basket
Arrange some of your leaf sprigs in a circle around a regular basket or in a fan at the opening of a cornucopia. Place the basket or cornucopia on the leaves and place the excelsior, etc. filler into the bottom of the basket to fill it at least 2/3 full, some pulled up around the edges. In the cornucopia shove it in and pull it out to form a base for your fruits and vegetables. Arrange the fruits and vegetables in a pleasing manner varying the colors and shapes that are next to each other. Clip some of the autumn leaves and tuck them in among the fruits and vegetables for accent and interest. Tie a bow in the center of your raffia streamers and attach it to the edge of the cornucopia or basket and if the basket has a handle on the handle.
*************************************************************************
Cornucopia, pronounced kawr nuh KOH pee uh, is a horn of plenty, a symbol of nature's productivity. According to Greek mythology, it was one of the horns of Amalthaea, the goat who nursed the god Zeus when he was a baby. The horn produced ambrosia and nectar, the food and drink of the gods. In Roman mythology, the cornucopia was the horn of the river god, Achelous. The hero, Hercules broke off the horn in combat with Achelous, who was fighting in the form of a bull. Water nymphs filled the horn with flowers and fruit and offered it to Copia, the goddess of plenty. Stemming from these ancient mythologies, the cornucopia filled with fruits of the harvest became a symbol of gratefulness for the bountiful harvest and our Thanksgiving Day festivities.
*******************************************************************
Use a hollowed pumpkin for a punch bowl or soup tureen.
Use pumpkins, fall leaves, fresh fruit and candles for decorations.
*******************************************************************
Thanksgiving Potpourri
1 c sage leaves
1 c lovage leaves
1/2 c pumpkin seeds
1/2 c squash seeds
1 c Indian corn
2 c goldenrod
1/2 c sunflower seed
1 c evening primrose pods
2 c acorns
2 c hickory nuts
2 c basil leaves and flowers
This large quantity makes a colorful, crisp, and fresh-scented mixture that is decorative in open, glass containers for the holidays. After the festivities, it can be stored for later use as winter bird feed. The leaves will blow away, and the remaining nuts and seeds are attractive to foraging birds.
Candy Corn Candle
Place a votive candle (in its glass cup) down inside a larger and empty clear cup and pour candy corn in the larger cup to surround the smaller votive cup.
Thanksgiving Rainbow
Make up the bag topper (The poem is below) and add jelly beans to the bag. Would make a great Thanksgiving party favor. (A picture of a turkey, with rainbow colored feathers is a good picture for the bag topper)
RED for the glow of the fireplace this day,
PINK for the children's rosy cheeks as they play.
ORANGE for the leaves as they come dancing down,
GREEN for the decorations appearing all over town.
YELLOW for the feathers on the turkey the children drew,
WHITE for the hope of the prayers said by you.
Thanksgiving Tree or Jar
We try to put the Thanksgiving Tree in place by mid-November so our family has at least a full week to add more leaves to the tree. By Thanksgiving Day, the tree is FULL with the names of people, events and things we're thankful for. This is great fun for all of us and a meaningful addition to our family's holiday traditions. It also makes a lasting impression on friends and family when they come to visit and see their names -- or things they've done -- listed on our Thanksgiving Tree! It makes our loved ones feel appreciated... and after all, isn't that what giving thanks is all about?
Another idea along these lines is to make a Thanksgiving Jar. Throughout the year as things came up that your family is thankful for (new baby, new job, unexpected windfalls, acts of kindness, etc.), write the event onto a piece of paper and slip it into a specially designated Thanksgiving container. A family at our church empties their Thanksgiving Jar and reads each slip of paper on Thanksgiving morning during their family breakfast.
Sew a Reversible Tablecloth
This reversible tablecloth for the fall holidays is an easy beginning sewing project and a simple way to add a spark to your home decor. Reversible tablecloths are practical because different fabrics can be used to create two individual looks for your table. The advantage of being able to turn the cloth over if a spill stain occurs makes the cloth a very useful kitchen accessory. A square tablecloth will fit most tables if used diagonally. The following instructions will make a 43-in. square cloth.
Supplies:
1 1/4 yds. of 2 different compatible fabrics
1 spool of neutral color thread (light colored with light fabrics;
dark colored with dark fabrics)
Step by Steps:
1. Purchase 1 1/4 yds. of 2 different 100% cotton fabrics 45 in. wide.
2. Machine-wash both fabrics in warm water before sewing.
3. Straighten each end by tearing a narrow strip from selvage to
selvage (woven edges are the selvage. This will create an
approximate square piece of fabric. Width of fabric can vary between
42 in. and 44 in. so use your width to help you determine your
length.
4. Place fabrics right sides together and sew around all four edges
using a 1/2 in. seam allowance, leaving a 6 in. opening for turning
the cloth right side out. To make a good square corner use a square object such as a hardback book or a quilter's square. Then, draw the right angle on the lightest of the two fabrics before sewing.
5. Turn the cloth so that right sides are both showing and carefully
poke out the corners.
6. Press the edges, especially the side of the 6-in. opening. Be
careful to enclose the seam allowance evenly. Either machine stitch
or hand sew the open edge.
7. Various trims could be added by top stitching them on after turning
and pressing.
Cornucopia Centerpiece
1 cornucopia shaped basket or any basket you have on hand
Several branches of fall colored leaves
Raffia to tie a bow About 12-1yd. strands Excelsior, straw or paper shreds in natural color
A variety of artificial or fresh fruits, mini-pumpkins, gourds and
squash etc. to fill the basket
Arrange some of your leaf sprigs in a circle around a regular basket or in a fan at the opening of a cornucopia. Place the basket or cornucopia on the leaves and place the excelsior, etc. filler into the bottom of the basket to fill it at least 2/3 full, some pulled up around the edges. In the cornucopia shove it in and pull it out to form a base for your fruits and vegetables. Arrange the fruits and vegetables in a pleasing manner varying the colors and shapes that are next to each other. Clip some of the autumn leaves and tuck them in among the fruits and vegetables for accent and interest. Tie a bow in the center of your raffia streamers and attach it to the edge of the cornucopia or basket and if the basket has a handle on the handle.
*************************************************************************
Cornucopia, pronounced kawr nuh KOH pee uh, is a horn of plenty, a symbol of nature's productivity. According to Greek mythology, it was one of the horns of Amalthaea, the goat who nursed the god Zeus when he was a baby. The horn produced ambrosia and nectar, the food and drink of the gods. In Roman mythology, the cornucopia was the horn of the river god, Achelous. The hero, Hercules broke off the horn in combat with Achelous, who was fighting in the form of a bull. Water nymphs filled the horn with flowers and fruit and offered it to Copia, the goddess of plenty. Stemming from these ancient mythologies, the cornucopia filled with fruits of the harvest became a symbol of gratefulness for the bountiful harvest and our Thanksgiving Day festivities.
*******************************************************************
Use a hollowed pumpkin for a punch bowl or soup tureen.
Use pumpkins, fall leaves, fresh fruit and candles for decorations.
*******************************************************************
Thanksgiving Potpourri
1 c sage leaves
1 c lovage leaves
1/2 c pumpkin seeds
1/2 c squash seeds
1 c Indian corn
2 c goldenrod
1/2 c sunflower seed
1 c evening primrose pods
2 c acorns
2 c hickory nuts
2 c basil leaves and flowers
This large quantity makes a colorful, crisp, and fresh-scented mixture that is decorative in open, glass containers for the holidays. After the festivities, it can be stored for later use as winter bird feed. The leaves will blow away, and the remaining nuts and seeds are attractive to foraging birds.
Candy Corn Candle
Place a votive candle (in its glass cup) down inside a larger and empty clear cup and pour candy corn in the larger cup to surround the smaller votive cup.
Thanksgiving Rainbow
Make up the bag topper (The poem is below) and add jelly beans to the bag. Would make a great Thanksgiving party favor. (A picture of a turkey, with rainbow colored feathers is a good picture for the bag topper)
RED for the glow of the fireplace this day,
PINK for the children's rosy cheeks as they play.
ORANGE for the leaves as they come dancing down,
GREEN for the decorations appearing all over town.
YELLOW for the feathers on the turkey the children drew,
WHITE for the hope of the prayers said by you.
Thanksgiving Tree or Jar
We try to put the Thanksgiving Tree in place by mid-November so our family has at least a full week to add more leaves to the tree. By Thanksgiving Day, the tree is FULL with the names of people, events and things we're thankful for. This is great fun for all of us and a meaningful addition to our family's holiday traditions. It also makes a lasting impression on friends and family when they come to visit and see their names -- or things they've done -- listed on our Thanksgiving Tree! It makes our loved ones feel appreciated... and after all, isn't that what giving thanks is all about?
Another idea along these lines is to make a Thanksgiving Jar. Throughout the year as things came up that your family is thankful for (new baby, new job, unexpected windfalls, acts of kindness, etc.), write the event onto a piece of paper and slip it into a specially designated Thanksgiving container. A family at our church empties their Thanksgiving Jar and reads each slip of paper on Thanksgiving morning during their family breakfast.
Vegetarian Thanksgiving
Vegetarian Gravy
Here's a good all-purpose vegetarian gravy recipe.
Serve it over mashed potatoes or Thanksgiving stuffing.
1 T butter
1/4 C minced onion
3 cloves minced garlic
4 T flour or whole wheat flour
4 C water or vegetable stock
2 t minced parsley
5 T low sodium or light soy sauce pepper to taste
Melt butter in a heavy skillet and sauté onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour get brown and toasted. Add water or stock and soy sauce and cook, whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion/garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock. Makes About 4 1/2 Cups
Vegetarian and Diabetic Friendly Indian Corn Pudding
2 large eggs, beaten, or 1/2 c egg substitute
2 T finely chopped onion
2 T finely chopped red bell pepper
1/2 t salt
1/4 t ground mace
1/8 t ground white pepper
1 T margarine
1-1/2 c skim milk
2 c fresh corn kernels, or one (15 oz) can whole kernel corn, drained
Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set. Makes 4 Servings
Candied Sweet Potatoes
For some extra kick add marshmallows on top and serve with whipped cream.
6 c of sweet potatoes, peeled and sliced
1/2 c unsalted butter, melted
1 c sugar
1/4 c of water
Arrange the sweet potato slices in a baking dish sprayed with nonstick spray. Combine the remaining ingredients in a bowl and spread evenly on top of the potatoes.
Vegetarian Diabetic Friendly Cranberry Chutney
12 oz fresh cranberries
1 c peeled, diced apple
1 c orange juice
1/2 c chopped, dried apricots
1 t freshly grated ginger
1 t ground cinnamon
1/2 t ground cloves
3 to 4 T honey, or to taste
Place first 7 ingredients in a deep, heavy saucepan & bring to a simmer. Cook over low heat with lid slightly ajar for 20-25 minutes, or until liquid is mostly absorbed. Add honey to taste & simmer uncovered for another 5-10 minutes until thick. Cool to room temperature and store in sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room temperature before serving. Makes 8 Servings
Vegetarian Recipe for Quinoa Pilaf Sweet Potato Biscuits
1-1/4 c whole wheat pastry flour
1/2 c unbleached white flour
2 t baking powder
1/2 t salt
3 T margarine
1/3 c apple juice
1 c well-mashed, cooked sweet potato
3 T honey
1/3 c finely chopped pecans or walnuts
Preheat the oven to 425° F degrees. In a mixing bowl, sift together the flours, baking powder & salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.
With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot. Makes 16 Biscuits
Here's a good all-purpose vegetarian gravy recipe.
Serve it over mashed potatoes or Thanksgiving stuffing.
1 T butter
1/4 C minced onion
3 cloves minced garlic
4 T flour or whole wheat flour
4 C water or vegetable stock
2 t minced parsley
5 T low sodium or light soy sauce pepper to taste
Melt butter in a heavy skillet and sauté onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour get brown and toasted. Add water or stock and soy sauce and cook, whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion/garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock. Makes About 4 1/2 Cups
Vegetarian and Diabetic Friendly Indian Corn Pudding
2 large eggs, beaten, or 1/2 c egg substitute
2 T finely chopped onion
2 T finely chopped red bell pepper
1/2 t salt
1/4 t ground mace
1/8 t ground white pepper
1 T margarine
1-1/2 c skim milk
2 c fresh corn kernels, or one (15 oz) can whole kernel corn, drained
Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set. Makes 4 Servings
Candied Sweet Potatoes
For some extra kick add marshmallows on top and serve with whipped cream.
6 c of sweet potatoes, peeled and sliced
1/2 c unsalted butter, melted
1 c sugar
1/4 c of water
Arrange the sweet potato slices in a baking dish sprayed with nonstick spray. Combine the remaining ingredients in a bowl and spread evenly on top of the potatoes.
Vegetarian Diabetic Friendly Cranberry Chutney
12 oz fresh cranberries
1 c peeled, diced apple
1 c orange juice
1/2 c chopped, dried apricots
1 t freshly grated ginger
1 t ground cinnamon
1/2 t ground cloves
3 to 4 T honey, or to taste
Place first 7 ingredients in a deep, heavy saucepan & bring to a simmer. Cook over low heat with lid slightly ajar for 20-25 minutes, or until liquid is mostly absorbed. Add honey to taste & simmer uncovered for another 5-10 minutes until thick. Cool to room temperature and store in sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room temperature before serving. Makes 8 Servings
Vegetarian Recipe for Quinoa Pilaf Sweet Potato Biscuits
1-1/4 c whole wheat pastry flour
1/2 c unbleached white flour
2 t baking powder
1/2 t salt
3 T margarine
1/3 c apple juice
1 c well-mashed, cooked sweet potato
3 T honey
1/3 c finely chopped pecans or walnuts
Preheat the oven to 425° F degrees. In a mixing bowl, sift together the flours, baking powder & salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.
With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot. Makes 16 Biscuits
Consider the following Native American Wisdom:
"Every shining pine needle, every sandy shore, every mist in the dark woods, every clearing and humming insect is holy in the memory and experience of my people.
Teach your children what we have taught our children, that the Earth is our mother. The rivers are our brothers, they quench our thirst and feed our children. The air is precious to the red man, for all things share the same breath--the beast, the tree, the man, they all share the same breath. And what is man without the beast? If all the beasts were gone, men would die from a great loneliness of spirit. This we know. The Earth does not belong to man; man belongs to the Earth. Man did not weave the web of life, he is merely a strand in it. Whatever he does to the web, he does also to himself. All things are connected like the blood, which unites one family. All things are connected."
-Sealth (Chief Seattle)
Teach your children what we have taught our children, that the Earth is our mother. The rivers are our brothers, they quench our thirst and feed our children. The air is precious to the red man, for all things share the same breath--the beast, the tree, the man, they all share the same breath. And what is man without the beast? If all the beasts were gone, men would die from a great loneliness of spirit. This we know. The Earth does not belong to man; man belongs to the Earth. Man did not weave the web of life, he is merely a strand in it. Whatever he does to the web, he does also to himself. All things are connected like the blood, which unites one family. All things are connected."
-Sealth (Chief Seattle)
A Native American Feast
This meal can be prepared in the traditional way, by a fireside, using clean hot rocks and dropped into a clay pot, or in a Dutch oven. The main course can even be done in a large crock-pot, ensuring tender meat and very little work.
You can use any wild game meat; deer, elk, moose, caribou, or substitute a loin of pork or a piece of tender beef loin; whatever you have available.
Likewise, any mushroom will do, but wild mushrooms are preferred. (If using wild mushrooms, be absolutely sure you know what you are gathering and feeding to your family. Some are deadly.) Dried, rehydrated mushrooms are traditional and give a richer flavor. You can use mushrooms from your produce counter.
In place of the wild onions and garlic, you could use domestic varieties, but you will be lacking flavor.
Venison and wild rice
1 venison boneless loin (backstrap), about 3 lbs
1 handful of wild onions
1/2 handful of wild garlic 2 qts water
11/2 c dried mushrooms 2 t salt
11/2 c cleaned wild rice
Sear boneless loin, with fat trimmed, in just enough shortening to get the job done, allowing about 1/2 pound per person. If the loin is too long to place flat in roaster or Dutch oven, cut in two. (Sear all sides.) Add 1/2 cup cleaned, peeled wild onions (bulb end only), and 1/4 cup cleaned, peeled wild garlic. Sauté lightly. Add water, mushrooms, and salt. Simmer uncovered for three hours. Add wild rice, cover, and simmer for 20 minutes. Uncover and simmer for 20 minutes more or until rice is tender.
Wild blueberry cobbler
2 c dried wild blueberries (if using fresh or canned berries, use 4 c)
1/2 c honey
Topping:
11/2 c flour 1 t salt
1/4 c honey
2 T Butter
1/2 c milk
Place rehydrated blueberries (or fresh or canned blueberries) in baking dish and sprinkle with honey.
For the topping, mix all dry ingredients and honey then cut in butter and add as much milk as is needed to make a thick batter. Spoon this on top of the berries and bake for about 1 hour at 350° F.
Serve hot with maple syrup, honey, or whipped cream.
Fry bread
4 c flour
1 T baking powder
1 t salt
1 1/2 c and a little more warm water
shortening or lard to deep fry
Mix dry ingredients in a bowl. Add water and mix thoroughly. Knead, adding more water or flour as needed. Dough should end up elastic and soft but not sticky. Pinch off balls the size of a small peach. Pat back and forth in hands until about 1/2 inch thick. Melt shortening in heavy frying pan or heavy deep fryer. Heat until hot but not smoking. Carefully fry each bread in hot fat, turning till each side is golden brown. Drain on paper towels and serve hot with warm honey.
Baked squash with corn, wild greens, and hazelnuts
1 large sweet winter squash such as acorn
1 c fresh raw wild greens, such as lambs quarters
1/4 c wild hazelnuts
2 c sweet corn
1/4 c cranberries (optional)
1 T honey for each squash half
1T butter for each squash half
Slice the squash in half and remove seeds. Arrange on cookie sheet and bake 1/2 hour at 300° F. Meanwhile, chop the wild greens medium fine and chop the hazelnuts very fine. Add these to the corn. Add fresh cranberries for taste and color.
Spoon this corn mixture into each squash half. Add honey on top, then butter. Bake until the squash is tender and serve very warm.
You can use any wild game meat; deer, elk, moose, caribou, or substitute a loin of pork or a piece of tender beef loin; whatever you have available.
Likewise, any mushroom will do, but wild mushrooms are preferred. (If using wild mushrooms, be absolutely sure you know what you are gathering and feeding to your family. Some are deadly.) Dried, rehydrated mushrooms are traditional and give a richer flavor. You can use mushrooms from your produce counter.
In place of the wild onions and garlic, you could use domestic varieties, but you will be lacking flavor.
Venison and wild rice
1 venison boneless loin (backstrap), about 3 lbs
1 handful of wild onions
1/2 handful of wild garlic 2 qts water
11/2 c dried mushrooms 2 t salt
11/2 c cleaned wild rice
Sear boneless loin, with fat trimmed, in just enough shortening to get the job done, allowing about 1/2 pound per person. If the loin is too long to place flat in roaster or Dutch oven, cut in two. (Sear all sides.) Add 1/2 cup cleaned, peeled wild onions (bulb end only), and 1/4 cup cleaned, peeled wild garlic. Sauté lightly. Add water, mushrooms, and salt. Simmer uncovered for three hours. Add wild rice, cover, and simmer for 20 minutes. Uncover and simmer for 20 minutes more or until rice is tender.
Wild blueberry cobbler
2 c dried wild blueberries (if using fresh or canned berries, use 4 c)
1/2 c honey
Topping:
11/2 c flour 1 t salt
1/4 c honey
2 T Butter
1/2 c milk
Place rehydrated blueberries (or fresh or canned blueberries) in baking dish and sprinkle with honey.
For the topping, mix all dry ingredients and honey then cut in butter and add as much milk as is needed to make a thick batter. Spoon this on top of the berries and bake for about 1 hour at 350° F.
Serve hot with maple syrup, honey, or whipped cream.
Fry bread
4 c flour
1 T baking powder
1 t salt
1 1/2 c and a little more warm water
shortening or lard to deep fry
Mix dry ingredients in a bowl. Add water and mix thoroughly. Knead, adding more water or flour as needed. Dough should end up elastic and soft but not sticky. Pinch off balls the size of a small peach. Pat back and forth in hands until about 1/2 inch thick. Melt shortening in heavy frying pan or heavy deep fryer. Heat until hot but not smoking. Carefully fry each bread in hot fat, turning till each side is golden brown. Drain on paper towels and serve hot with warm honey.
Baked squash with corn, wild greens, and hazelnuts
1 large sweet winter squash such as acorn
1 c fresh raw wild greens, such as lambs quarters
1/4 c wild hazelnuts
2 c sweet corn
1/4 c cranberries (optional)
1 T honey for each squash half
1T butter for each squash half
Slice the squash in half and remove seeds. Arrange on cookie sheet and bake 1/2 hour at 300° F. Meanwhile, chop the wild greens medium fine and chop the hazelnuts very fine. Add these to the corn. Add fresh cranberries for taste and color.
Spoon this corn mixture into each squash half. Add honey on top, then butter. Bake until the squash is tender and serve very warm.
A Thanksgiving Menu for One or Two
My suggestion for dining with one for the holiday is to make it elegant but simple. Use your best dishes and glassware, light a candle, and make those phone calls! The recipe for Herb Buttered Zucchini and Carrots can easily be cut in half using the same instructions but exactly half the ingredients. The Herb Onion Stuffing can also be cut in half. Consider asking someone else over for the holiday and ask them to bring dessert!
Herbed Turkey Tenderloin
1 lb fresh turkey tenderloin, cut in half lengthwise
1/8 t salt
1/8 t pepper
3/4 c pineapple juice
1 T chopped green onions
2 t chopped fresh sage or 1 t dried
2 t chopped fresh thyme or 1 t dried
Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Sprinkle turkey with salt and pepper; add to skillet. Cover; cook 3 minutes. Turn turkey; add pineapple juice. Cover; cook an additional 5 to 8 minutes or until turkey is no longer pink in center. Remove turkey from skillet; place on serving platter. Sprinkle with the green onions, sage and thyme. Cook liquid remaining in skillet over high heat 2 to 3 minutes or until reduced to about 1/3 cup. Spoon sauce over the turkey. You may slice the turkey before adding sauce.
Herbed Turkey Tenderloin
1 lb fresh turkey tenderloin, cut in half lengthwise
1/8 t salt
1/8 t pepper
3/4 c pineapple juice
1 T chopped green onions
2 t chopped fresh sage or 1 t dried
2 t chopped fresh thyme or 1 t dried
Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Sprinkle turkey with salt and pepper; add to skillet. Cover; cook 3 minutes. Turn turkey; add pineapple juice. Cover; cook an additional 5 to 8 minutes or until turkey is no longer pink in center. Remove turkey from skillet; place on serving platter. Sprinkle with the green onions, sage and thyme. Cook liquid remaining in skillet over high heat 2 to 3 minutes or until reduced to about 1/3 cup. Spoon sauce over the turkey. You may slice the turkey before adding sauce.
Thanksgiving Dinner for Two to Four People
Herbed Roasted Turkey Breast
1 bone-in turkey breast-about 3 pounds
2 slivered garlic cloves
1/2 t dried rosemary or a sprig of fresh
3 T honey
1 T Dijon mustard
1 T olive oil
1 T lemon juice
1/2 t pepper
Salt to season
Make small slits in the top of the breast and insert garlic slivers and the fresh rosemary sprigs. If you are using dried rosemary, add it to the honey mixture instead. In a small bowl, combine honey, mustard, oil, lemon juice, dried rosemary (if using) and pepper.
Brush herb mixture over the turkey breast. Sprinkle with salt. Place turkey in baking dish or roaster pan, meaty side up. Roast at 350 degrees for about 60 minutes. Baste every 10 to 15 minutes until done. Cooking time depends on the size of the breast, but a meat thermometer inserted into the thickest part of the breast should read at least 165 degrees. Allow to set while you finish the preparations - the carving will be much easier.
Herb Buttered Zucchini and Carrots
1 lb baby carrots
1 lb small zucchini
1/2 c boiling water
1 t salt 1 t dried thyme or 2 t fresh
2 T butter
Scrub the carrots and zucchini. Slice the zucchini 1/8-inch thick and leave the carrots whole. To the boiling water add the salt, thyme and carrots. Cover and simmer about 10-15 minutes until carrots are still crisp-tender. Add the zucchini and mix well. Bring back to a boil and cover. Reduce heat and simmer about 5 minutes, until vegetables are tender. Drain and add butter, tossing gently to coat. This makes about 4 servings.
Herb Onion Stuffing
1 c finely chopped sweet onion, such as Vidalia
1 stick butter
5 c coarse fresh bread crumbs
1 1/2 T chopped fresh tarragon
1 1/2 T chopped fresh chives
2 t salt
1 1/2 T chopped fresh flat-leaf parsley
1 t black pepper
3/4 c chicken broth
Cook the onion in butter in a large heavy skillet over fairly low heat, stirring, until butter is melted and onion is slightly softened, about 5 minutes. Combine breadcrumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture and gently stir in broth. If you like moister stuffing you may need to add more broth. Transfer stuffing to a buttered baking dish. Cover with foil and bake for 20 minutes with your turkey breast at 350 degrees, then uncover and bake until top is crisp and stuffing is heated through, about 20 minutes more.
Pumpkin Pie with Pecan Topping
Single 9" pie shell
Filling:
2 eggs
2/3 c lightly packed brown sugar
1 t ground cinnamon
1/2 t salt
1/4 t ground nutmeg
3/4 c milk
1 14-oz can pumpkin puree (about 1 1/2 cups), not pie filling
Topping:
1/2 c sugar
1/2 c brown sugar, lightly packed
1/3 c corn syrup
1-1/2 c pecan halves
Preheat oven to 425 degrees. NOTE: Do not prick the bottom of your piecrust. Break eggs into a large bowl. Beat until blended. Stir in brown sugar, cinnamon, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.
Pour pumpkin mixture into the unbaked pie shell. Bake on the bottom rack of oven just until the crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 degrees and continue baking until the pumpkin filling seems set in the center when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.
In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of preheated broiler rack. Watch carefully and only broil until the topping bubbles. It will happen quickly! Remove from oven and place on cooling rack. Pie can be served warm or at room temperature. Refrigerate leftovers for up to two days.
1 bone-in turkey breast-about 3 pounds
2 slivered garlic cloves
1/2 t dried rosemary or a sprig of fresh
3 T honey
1 T Dijon mustard
1 T olive oil
1 T lemon juice
1/2 t pepper
Salt to season
Make small slits in the top of the breast and insert garlic slivers and the fresh rosemary sprigs. If you are using dried rosemary, add it to the honey mixture instead. In a small bowl, combine honey, mustard, oil, lemon juice, dried rosemary (if using) and pepper.
Brush herb mixture over the turkey breast. Sprinkle with salt. Place turkey in baking dish or roaster pan, meaty side up. Roast at 350 degrees for about 60 minutes. Baste every 10 to 15 minutes until done. Cooking time depends on the size of the breast, but a meat thermometer inserted into the thickest part of the breast should read at least 165 degrees. Allow to set while you finish the preparations - the carving will be much easier.
Herb Buttered Zucchini and Carrots
1 lb baby carrots
1 lb small zucchini
1/2 c boiling water
1 t salt 1 t dried thyme or 2 t fresh
2 T butter
Scrub the carrots and zucchini. Slice the zucchini 1/8-inch thick and leave the carrots whole. To the boiling water add the salt, thyme and carrots. Cover and simmer about 10-15 minutes until carrots are still crisp-tender. Add the zucchini and mix well. Bring back to a boil and cover. Reduce heat and simmer about 5 minutes, until vegetables are tender. Drain and add butter, tossing gently to coat. This makes about 4 servings.
Herb Onion Stuffing
1 c finely chopped sweet onion, such as Vidalia
1 stick butter
5 c coarse fresh bread crumbs
1 1/2 T chopped fresh tarragon
1 1/2 T chopped fresh chives
2 t salt
1 1/2 T chopped fresh flat-leaf parsley
1 t black pepper
3/4 c chicken broth
Cook the onion in butter in a large heavy skillet over fairly low heat, stirring, until butter is melted and onion is slightly softened, about 5 minutes. Combine breadcrumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture and gently stir in broth. If you like moister stuffing you may need to add more broth. Transfer stuffing to a buttered baking dish. Cover with foil and bake for 20 minutes with your turkey breast at 350 degrees, then uncover and bake until top is crisp and stuffing is heated through, about 20 minutes more.
Pumpkin Pie with Pecan Topping
Single 9" pie shell
Filling:
2 eggs
2/3 c lightly packed brown sugar
1 t ground cinnamon
1/2 t salt
1/4 t ground nutmeg
3/4 c milk
1 14-oz can pumpkin puree (about 1 1/2 cups), not pie filling
Topping:
1/2 c sugar
1/2 c brown sugar, lightly packed
1/3 c corn syrup
1-1/2 c pecan halves
Preheat oven to 425 degrees. NOTE: Do not prick the bottom of your piecrust. Break eggs into a large bowl. Beat until blended. Stir in brown sugar, cinnamon, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.
Pour pumpkin mixture into the unbaked pie shell. Bake on the bottom rack of oven just until the crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 degrees and continue baking until the pumpkin filling seems set in the center when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.
In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of preheated broiler rack. Watch carefully and only broil until the topping bubbles. It will happen quickly! Remove from oven and place on cooling rack. Pie can be served warm or at room temperature. Refrigerate leftovers for up to two days.
Thanksgiving Dinner
Perfect Roast Turkey with Best-Ever Gravy
18 Servings
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One 18-pound fresh turkey
About 12 cups of your favorite stuffing
1 stick unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts Homemade Turkey Stock (below), Melted unsalted butter, if needed
3/4 cup all-purpose flour
1. Position a rack in the lowest position of the oven and preheat to 325°F.
2. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
3. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
4. Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180°F and the stuffing is at least 160°F, about 4 1/4 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the breast skin to brown.
5. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350°F. Drizzle 1/2-cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
6. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
7. Place the roasting pan in two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside.
Homemade Turkey Stock
Make Ahead: The stock can be prepared and refrigerated for up to 3 days ahead or frozen for up to 3 months.
Turkey parts with lots of bone, like wings and backs, make the best stock. Use the turkey neck, heart, and gizzard in the stock, but not the liver. (Liver makes the stock bitter.) When the stock is strained, you can retrieve the neck and giblets to use in giblet gravy.
Browning the turkey parts first give the stock a rich color that will make a dark gravy. Cooking the vegetables brings out their flavor. Too many cooks throw some giblets in a pot with some water to boil up a weak, pale stock that doesn't have much flavor.
The longer a stock simmers, the better, up to 12 hours. Make the stock in a 5 1/2-quart slow cooker. Transfer the browned turkey and vegetable mixture to the cooker, add the herbs, and pour in enough cold water to cover generously. Cook on Low, and the stock will barely simmer all night long, to make a clear, delicious stock. Makes about 2 1/2 quarts
If time is a factor, just simmer the stock for an hour or two--it will still be better than using water or canned broth to make your gravy. Or, make a pot well ahead of Thanksgiving and freeze it.
Don't add salt to your stock. The stock is often used in recipes where it must be reduced, and the final dish could end up too salty. To check the stock's flavor, ladle some into a cup and season lightly with salt before tasting. Without the salt, it may taste deceptively weak.
3 pounds turkey wings
Turkey neck and giblets (liver reserved)
2 T vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
6 parsley sprigs
1/2 t dried thyme
1/4 t black peppercorns
1 bay leaf
1. Using a heavy cleaver, chop the wings and neck into 2-inch pieces. (If necessary, ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.
2. In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.
3. Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Transfer to crockpot. Cook at a bare simmer for up to 12 hours. As needed, add more water to the pot to keep the bones covered.
4. Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)
Small-Batch Turkey Stock
A smaller amount of stock can be prepared with just the turkey neck and giblets. As this relatively small amount of turkey won't give a very full flavored stock, use chicken broth (homemade or canned) as a booster. Following the instructions above, brown the neck and giblets from 1 turkey in 1-tablespoon oil. Add 1 small onion, 1 small carrot, and 1 small celery rib, all chopped, and cook until softened. Add 1-quart water and one 13 3/4-ounce can low-sodium chicken broth and bring to a simmer. Add 3 parsley sprigs, 1/4 teaspoon dried thyme, 6 peppercorns, and 1 small bay leaf. Simmer for 2 1/2 to 3 hours (the smaller amount of liquid would evaporate away if cooked longer). Makes about 1 quart.
Traditional Cornbread Stuffing
1/2 t thyme
1/2 t sage
3/4 C celery, finely chopped
1/2 C onion, finely chopped
1/4 C parsley, chopped
4 C cornbread crumbs
1/4 C butter
1/2 t salt
1/2 t pepper
Cook celery, onion, and parsley in butter for about 4-5 minutes or until tender. Add thyme and sage. Mix lightly with other ingredients.
Traditional Herb Stuffing
1/2 C butter 1 med onion, chopped
2 stalks celery, chopped
4-6 cloves garlic, minced
2 t salt
1 t thyme
1 t rosemary
1 t sage
1 t black pepper
1/2 t savory
1 T dried parsley
1 C poultry seasoning
8 C stale bread, broken into one-inch pieces
Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well.
_________________________________________________________________________
To stuff a turkey: Fill main turkey cavity and neck cavity with stuffing.
To bake stuffing in pan: Preheat oven to 350°F. Butter a 15 x 10-inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
To cook in Crockpot. Cook on high 1 hour and 4-6 hours on low. Serves 6-8
Classic Cranberry Sauce
This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.
3/4 C water
1/2 C sugar or maple syrup
2 1/2 C fresh cranberries
1 T brandy
1 T orange juice
1 t orange zest
Put the water and sugar in a saucepan and stir in sugar until dissolved, then add the cranberries and bring to the boil. Cook for 5-10 minutes or until the berries begin to pop.
Crock Pot Cranberries: Combine as above. Cover and cook on high 2 to 3 hours until some pop.
Remove from heat and stir in the brandy. Chill until serving time. Makes about 4 cups
Glazed Carrots
8 large carrots -- thinly sliced
1/4 C frozen apple juice concentrate, thawed
1 T grated orange zest
1 t cornstarch
1/8 t ground cloves
Steam carrots for 10-15 min or until tender. Combine apple juice, orange zest, cornstarch and cloves in a large saucepan and mix until smooth. Cook, stirring constantly until mixture has thickened and cleared. Add steamed carrots to the sauce, mix well and serve. Serves 8
Corn with Roasted Garlic Butter
1 head garlic, halved across
1/4 cup softened butter
6 tsp. chopped parsley
1/2 tsp. salt
4 ears freshly boiled corn, or frozen corn
Preheat oven to 400 degrees. Wrap garlic in foil; roast in oven for 40 minutes or until tender. Let cool; squeeze garlic pulp out of cloves into small bowl. Stir in butter, parsley and salt. Serve with ears of corn, or add to a bowl of cooked, drained frozen corn before serving.
Pumpkin pie
1 c brown sugar
1/4 t cinnamon
1/4 t nutmeg
1 c cooked pumpkin
1 2/3 c evaporated milk
1/2 t salt
1/3 c water
2 T flour
2 eggs, beaten
1 9-inch unbaked pie shell
Mix together sugar, spices, salt, flour and stir into pumpkin. Add milk and eggs. Pour into 9-inch unbaked pie shell. Bake in 450 degree F. oven for 10 minutes. Reduce heat to 350 degrees F. and bake 25 to 30 minutes, or until filling is firm.
Make a Head Frozen Angel Flake Biscuits
1 pkg. dry yeast (1 T)
2 T warm water
1 C Crisco
2 C buttermilk
5 C flour
4 T sugar
1 t soda
3 t baking powder
1 t salt
Cut shortening into dry ingredients. Add yeast and buttermilk. Knead to dough consistency. Roll out to 1/2" thickness; cut with cutter. Melt butter. Dip biscuits in melted butter and fold in half. Freeze 12 to a pan.
Do not thaw. Bake at 350 degrees 30 minutes or until brown.
18 Servings
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One 18-pound fresh turkey
About 12 cups of your favorite stuffing
1 stick unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts Homemade Turkey Stock (below), Melted unsalted butter, if needed
3/4 cup all-purpose flour
1. Position a rack in the lowest position of the oven and preheat to 325°F.
2. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
3. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
4. Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180°F and the stuffing is at least 160°F, about 4 1/4 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the breast skin to brown.
5. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350°F. Drizzle 1/2-cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
6. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
7. Place the roasting pan in two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside.
Homemade Turkey Stock
Make Ahead: The stock can be prepared and refrigerated for up to 3 days ahead or frozen for up to 3 months.
Turkey parts with lots of bone, like wings and backs, make the best stock. Use the turkey neck, heart, and gizzard in the stock, but not the liver. (Liver makes the stock bitter.) When the stock is strained, you can retrieve the neck and giblets to use in giblet gravy.
Browning the turkey parts first give the stock a rich color that will make a dark gravy. Cooking the vegetables brings out their flavor. Too many cooks throw some giblets in a pot with some water to boil up a weak, pale stock that doesn't have much flavor.
The longer a stock simmers, the better, up to 12 hours. Make the stock in a 5 1/2-quart slow cooker. Transfer the browned turkey and vegetable mixture to the cooker, add the herbs, and pour in enough cold water to cover generously. Cook on Low, and the stock will barely simmer all night long, to make a clear, delicious stock. Makes about 2 1/2 quarts
If time is a factor, just simmer the stock for an hour or two--it will still be better than using water or canned broth to make your gravy. Or, make a pot well ahead of Thanksgiving and freeze it.
Don't add salt to your stock. The stock is often used in recipes where it must be reduced, and the final dish could end up too salty. To check the stock's flavor, ladle some into a cup and season lightly with salt before tasting. Without the salt, it may taste deceptively weak.
3 pounds turkey wings
Turkey neck and giblets (liver reserved)
2 T vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
6 parsley sprigs
1/2 t dried thyme
1/4 t black peppercorns
1 bay leaf
1. Using a heavy cleaver, chop the wings and neck into 2-inch pieces. (If necessary, ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.
2. In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.
3. Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Transfer to crockpot. Cook at a bare simmer for up to 12 hours. As needed, add more water to the pot to keep the bones covered.
4. Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)
Small-Batch Turkey Stock
A smaller amount of stock can be prepared with just the turkey neck and giblets. As this relatively small amount of turkey won't give a very full flavored stock, use chicken broth (homemade or canned) as a booster. Following the instructions above, brown the neck and giblets from 1 turkey in 1-tablespoon oil. Add 1 small onion, 1 small carrot, and 1 small celery rib, all chopped, and cook until softened. Add 1-quart water and one 13 3/4-ounce can low-sodium chicken broth and bring to a simmer. Add 3 parsley sprigs, 1/4 teaspoon dried thyme, 6 peppercorns, and 1 small bay leaf. Simmer for 2 1/2 to 3 hours (the smaller amount of liquid would evaporate away if cooked longer). Makes about 1 quart.
Traditional Cornbread Stuffing
1/2 t thyme
1/2 t sage
3/4 C celery, finely chopped
1/2 C onion, finely chopped
1/4 C parsley, chopped
4 C cornbread crumbs
1/4 C butter
1/2 t salt
1/2 t pepper
Cook celery, onion, and parsley in butter for about 4-5 minutes or until tender. Add thyme and sage. Mix lightly with other ingredients.
Traditional Herb Stuffing
1/2 C butter 1 med onion, chopped
2 stalks celery, chopped
4-6 cloves garlic, minced
2 t salt
1 t thyme
1 t rosemary
1 t sage
1 t black pepper
1/2 t savory
1 T dried parsley
1 C poultry seasoning
8 C stale bread, broken into one-inch pieces
Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well.
_________________________________________________________________________
To stuff a turkey: Fill main turkey cavity and neck cavity with stuffing.
To bake stuffing in pan: Preheat oven to 350°F. Butter a 15 x 10-inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
To cook in Crockpot. Cook on high 1 hour and 4-6 hours on low. Serves 6-8
Classic Cranberry Sauce
This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.
3/4 C water
1/2 C sugar or maple syrup
2 1/2 C fresh cranberries
1 T brandy
1 T orange juice
1 t orange zest
Put the water and sugar in a saucepan and stir in sugar until dissolved, then add the cranberries and bring to the boil. Cook for 5-10 minutes or until the berries begin to pop.
Crock Pot Cranberries: Combine as above. Cover and cook on high 2 to 3 hours until some pop.
Remove from heat and stir in the brandy. Chill until serving time. Makes about 4 cups
Glazed Carrots
8 large carrots -- thinly sliced
1/4 C frozen apple juice concentrate, thawed
1 T grated orange zest
1 t cornstarch
1/8 t ground cloves
Steam carrots for 10-15 min or until tender. Combine apple juice, orange zest, cornstarch and cloves in a large saucepan and mix until smooth. Cook, stirring constantly until mixture has thickened and cleared. Add steamed carrots to the sauce, mix well and serve. Serves 8
Corn with Roasted Garlic Butter
1 head garlic, halved across
1/4 cup softened butter
6 tsp. chopped parsley
1/2 tsp. salt
4 ears freshly boiled corn, or frozen corn
Preheat oven to 400 degrees. Wrap garlic in foil; roast in oven for 40 minutes or until tender. Let cool; squeeze garlic pulp out of cloves into small bowl. Stir in butter, parsley and salt. Serve with ears of corn, or add to a bowl of cooked, drained frozen corn before serving.
Pumpkin pie
1 c brown sugar
1/4 t cinnamon
1/4 t nutmeg
1 c cooked pumpkin
1 2/3 c evaporated milk
1/2 t salt
1/3 c water
2 T flour
2 eggs, beaten
1 9-inch unbaked pie shell
Mix together sugar, spices, salt, flour and stir into pumpkin. Add milk and eggs. Pour into 9-inch unbaked pie shell. Bake in 450 degree F. oven for 10 minutes. Reduce heat to 350 degrees F. and bake 25 to 30 minutes, or until filling is firm.
Make a Head Frozen Angel Flake Biscuits
1 pkg. dry yeast (1 T)
2 T warm water
1 C Crisco
2 C buttermilk
5 C flour
4 T sugar
1 t soda
3 t baking powder
1 t salt
Cut shortening into dry ingredients. Add yeast and buttermilk. Knead to dough consistency. Roll out to 1/2" thickness; cut with cutter. Melt butter. Dip biscuits in melted butter and fold in half. Freeze 12 to a pan.
Do not thaw. Bake at 350 degrees 30 minutes or until brown.
HOW TO CARVE A WHOLE TURKEY:
* Let it Sit
Once the bird is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the juices a chance to soak into the flesh, allowing for succulent cuts of meat. Before you begin carving, have a warm serving platter ready and waiting for all the juicy white and dark meat you'll soon be slicing and digging into.
* Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick.
To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices.
To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. With a knife, cut parallel to the bone and slice off the meat. Be sure to place all the cuts on the warmed serving platter as you work.
* Remove the Wings
Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing. Place the wing on the serving platter as is.
* Carve the Breast
To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and place on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Repeat, carving the other side of breast.
Once the bird is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the juices a chance to soak into the flesh, allowing for succulent cuts of meat. Before you begin carving, have a warm serving platter ready and waiting for all the juicy white and dark meat you'll soon be slicing and digging into.
* Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick.
To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices.
To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. With a knife, cut parallel to the bone and slice off the meat. Be sure to place all the cuts on the warmed serving platter as you work.
* Remove the Wings
Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing. Place the wing on the serving platter as is.
* Carve the Breast
To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and place on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Repeat, carving the other side of breast.
Thanksgiving Fixin's - Brunch
Sausage Balls
************************************************************
1 lb. sausage
1-8 oz. pkg cream cheese
1 c Bisquick
1 cup shredded cheddar cheese
Mix all ingredients together, roll into balls and bake at 400 degrees
for approximately 20 to 25 minutes until browned.
Pumpkin Pancakes
************************************************************
1 egg
1 c flour
1 T baking powder
dash salt
1 t pumpkin pie spice
1 t vanilla
3/4 c milk
2 T oil
1 T sugar
1/2 c pumpkin puree
Beat egg well. Stir in other ingredients. Make small pancakes on hot no-stick or prepared griddle. Cooked until puffed and dry around edges.
Turn and cook other side until golden. Serve with apple butter and whipped cream. Also good with maple syrup.
Harvest Pumpkin Bread
************************************************************
1 c sugar
1/4 c margarine
1/4 c applesauce
2 eggs
1 c solid pack pumpkin
2 c all-purpose flour
1/2 t salt
2 t baking powder
1/4 t baking soda
1 t ground cinnamon
1/2 c raisins
1 t grated orange rind
1/4 c orange juice
1/2 c walnuts, chopped
Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan. Bake at 3500F for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. YIELD: 1 loaf, approx. 12 Slices
Pumpkin Butter
************************************************************
1 c. cooked or canned pumpkin
1/2 c. honey
1/4 c. molasses
1 T. lemon juice
3/4 t ground cinnamon
In a small saucepan, combine the first 5 ingredients; mix well. Bring
to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 min. or until thickened. Refrigerate for at least 1 hour. Serve on toasted English muffins, bagels or toast.
Cranberry Salad
************************************************************
3 small pkgs of Cranberry Jello or other red Jello
1 1/2 c of boiling water
1 1/2 c of cold water
8 ozs. cream cheese
1 small can drained crushed pineapple
1/2 c chopped pecans
1 medium apple finely chopped
Mix all gelatins with hot water. Add cold water. Put 2 cups of gelatin mixture in refrigerator for 1 1/2 hours. To remainder of gelatin, add cream cheese (use wire whisk to break down cream cheese and to make sure it will be evenly distributed). After 1 1/2 hours, mix cold gelatin with pineapple. Mix both gelatin mixtures and add chopped apple. A wire whisk helps everything get mixed really well. Chill well. Serve on a lettuce leaf.
Cinnamon Dip
************************************************************
1 pkg (8 oz) cream cheese, softened
2 T milk
1 t vanilla extract
2 T brown sugar
1 t ground cinnamon
1/4 t ground nutmeg
Combine all ingredients and beat until smooth. Serve with fruit slices or cookies. Store in airtight container in refrigerator. Yield: about 1 cup of dip
************************************************************
1 lb. sausage
1-8 oz. pkg cream cheese
1 c Bisquick
1 cup shredded cheddar cheese
Mix all ingredients together, roll into balls and bake at 400 degrees
for approximately 20 to 25 minutes until browned.
Pumpkin Pancakes
************************************************************
1 egg
1 c flour
1 T baking powder
dash salt
1 t pumpkin pie spice
1 t vanilla
3/4 c milk
2 T oil
1 T sugar
1/2 c pumpkin puree
Beat egg well. Stir in other ingredients. Make small pancakes on hot no-stick or prepared griddle. Cooked until puffed and dry around edges.
Turn and cook other side until golden. Serve with apple butter and whipped cream. Also good with maple syrup.
Harvest Pumpkin Bread
************************************************************
1 c sugar
1/4 c margarine
1/4 c applesauce
2 eggs
1 c solid pack pumpkin
2 c all-purpose flour
1/2 t salt
2 t baking powder
1/4 t baking soda
1 t ground cinnamon
1/2 c raisins
1 t grated orange rind
1/4 c orange juice
1/2 c walnuts, chopped
Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan. Bake at 3500F for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. YIELD: 1 loaf, approx. 12 Slices
Pumpkin Butter
************************************************************
1 c. cooked or canned pumpkin
1/2 c. honey
1/4 c. molasses
1 T. lemon juice
3/4 t ground cinnamon
In a small saucepan, combine the first 5 ingredients; mix well. Bring
to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 min. or until thickened. Refrigerate for at least 1 hour. Serve on toasted English muffins, bagels or toast.
Cranberry Salad
************************************************************
3 small pkgs of Cranberry Jello or other red Jello
1 1/2 c of boiling water
1 1/2 c of cold water
8 ozs. cream cheese
1 small can drained crushed pineapple
1/2 c chopped pecans
1 medium apple finely chopped
Mix all gelatins with hot water. Add cold water. Put 2 cups of gelatin mixture in refrigerator for 1 1/2 hours. To remainder of gelatin, add cream cheese (use wire whisk to break down cream cheese and to make sure it will be evenly distributed). After 1 1/2 hours, mix cold gelatin with pineapple. Mix both gelatin mixtures and add chopped apple. A wire whisk helps everything get mixed really well. Chill well. Serve on a lettuce leaf.
Cinnamon Dip
************************************************************
1 pkg (8 oz) cream cheese, softened
2 T milk
1 t vanilla extract
2 T brown sugar
1 t ground cinnamon
1/4 t ground nutmeg
Combine all ingredients and beat until smooth. Serve with fruit slices or cookies. Store in airtight container in refrigerator. Yield: about 1 cup of dip
Thanksgiving Feasts and The First Thanksgiving
Thanksgiving is a holiday when families gather, give thanks, and celebrate the harvest with a special meal. As holidays go, it is quite calm and simple; a family day. It doesn't have the hype, gimmicks and materialism that surround some other celebrations.
Often relatives travel some distance to "gather in" for Thanksgiving. There is a frenzy of baking and wonderful smells for at least a day before carving the turkey. On Thanks- giving morn, anticipation is excruciating and delightful as the turkey cooks slowly in the oven. Traditionally, some of the trappings include cranberry sauce, stuffing, mashed potatoes and gravy, cornmeal bread, squash or yams, apple cider, and of course the desserts--pumpkin, apple, and mince pies with plenty of whipped cream. But before the feast begins, families take time to give thanks--for their loved ones, their health, their good fortunes and for the food that sustains them.
Thanksgiving has its origins in many traditions. People throughout history have had harvest celebrations, where they gave thanks for the fruit of their labors, which would carry them through the coming winter. The Romans honored the goddess of the harvest, Ceres, with parades, dancing, sports and feasting. The ancient Jews celebrated the Feast of Booths, named for the structures built from branches where they stored their harvest. In China there was "Hhung-Ch'iu", or Birthday of the Moon, held during the time of the large, bright harvest moon. At this time of year, farmers used the light of the moon to extend the working day and bring in the crops. After the harvest on the night of the festival, the Chinese people would put round fruits or moon cakes on altars in their courtyards, have a ceremony, and celebrate at midnight with a moonlight feast outdoors.
The English celebrated Harvest Home. The reaper who cut the last sheaf of wheat was named Lord of the Harvest. He and his wife or sweetheart was carried home on top of the last load of grain. The other field hands and villagers would walk beside the wagon carrying flowers. When they arrived home, the master and mistress of the estate would have a feast ready for them in the barn. Roast beef and suet pudding were often served. This tradition was part of the English heritage of the Pilgrims and Puritans in America. Their religions forbade most English holidays, but the urge to celebrate the harvest was deeply ingrained in them.
Any American school child will tell you that the first Thanksgiving Day was the feast of the Pilgrims and the Indians. In December 1620, the Pilgrims landed in Plymouth, Massachusetts. They were ill prepared for the winter, with most of the ship's stores used up. Only 55 of the original 102 immigrants survived that first winter. The next spring, a Native American Indian called Squanto, who spoke English, befriended them. He introduced them to the local tribe, the Wampanoag, and their sachem (chief), Massasoit. This tribe welcomed the Pilgrims. Without the help of the Indians, they would never have made it through the following winter.
Squanto taught the Pilgrims about the corn, beans, and squash, which were the staples of the native diet. The newcomers learned that corn was to be planted when the bud of the white oak tree grew to the size of a mouse's ear. They were told to place three herrings in each corn hill to fertilize it, and to guard the plants from wolves and dogs that might dig up the fish. Squanto showed the Pilgrims where to fish and gather shellfish and how to make chowder. He told them which wild plants were useful for food and medicine. He showed them how to make corn meal and maple syrup.
Because of the Indian's assistance, the new settlers had a good harvest in the autumn of 1621, which would see them through the next winter. Governor Bradford proclaimed a day of thanksgiving and celebration of the harvest, and invited the neighboring 91 Indians to join in the feast. Edward Winslow's first hand account of the feast survives:
"Our harvest being gotten in, our Governour sent foure men fowling, so that we might after a more special manner rejoyce together, after we had gathered the fruit of our labours; they foure in one day killed as much fowle, as with a little helpe beside, served the Company almost a weeke, at which time amongst other Recreations we excercised our Armes, many of the Indians coming amounst us, and amongst the rest their greatest King Massasoyt, with some ninetie men, whom for three days we entertained and feasted, and they went out and killed five Deere which they brought to the Plantacion and bestowed on our Governour, and upon the Captaine, and others."
The feast was more of a traditional English harvest festival than a true "thanksgiving" observance. It lasted three days. The gaming expedition might have brought home partridges, ducks, geese, and turkeys. We have no way of knowing whether turkey was part of the feast. The term "turkey" was used by the Pilgrims to mean any sort of wild fowl. We do know that the Indians brought venison. The rest of the dinner was very different than what we think of as traditional today.
Another modern staple at almost every Thanksgiving table is pumpkin pie. But it is unlikely that the first feast included that treat. The supply of flour had been long diminished. They had plenty of squash and pumpkins, which were probably just boiled. Corn could have been roasted in the fire, or ground into cornmeal and used to make "hasty pudding" or fried corn cakes. Plums, wild berries, including cranberries, would have been sweetened with honey or maple syrup to make a sauce for the meat. Nuts and dried berries were probably served as well. They might have enjoyed a salad of watercress and leeks. There was also no milk, cider, potatoes, or butter. There were no domestic cattle for dairy products, and the newly discovered potato was still considered by many Europeans to be poisonous. The meal would have definitely included some of the plentiful harvest from the sea: fish, lobsters, clams, and oysters. The Indians might have shared wine made from wild grapes.
This "thanksgiving" feast was not repeated the following year. But in 1623, during a severe drought, the pilgrims gathered in a prayer service, praying for rain. When a long, steady rain followed the very next day, Governor Bradford proclaimed another day of Thanksgiving, again inviting their Indian friends.
A treaty was eventually signed which kept the peace for the next fifty years between the Pilgrims and the Wampanoag. It is a shame that the peaceful coexistence between the Native Americans and the settlers could not last. The tremendous pressure of the growing European population eventually resulted in Indians being driven from their ancestral lands. Treaties were made and broken time and again, with relocations and more land lost each time. One reason the Native Americans fared so badly with treaties was that they had no concept of land ownership in the European sense of the word. They believed that they belonged to the earth, which provided for all its creatures if treated with respect and care. No one could own exclusive rights to the resources given by the Great Spirit. When they signed treaties deeding the white men land, they envisioned sharing the area with them.
Although the celebration of the Pilgrims and the Indians in the fall of 1621 is generally considered the first Thanksgiving, it was not an annual celebration until later. At first, there were occasional local Thanksgiving ceremonies for certain events, such as an especially good harvest, a long awaited ship's arrival, a victory during war, or a peace treaty. Around 1640, Puritans in several towns in Connecticut began annual proclamations of Thanksgiving around harvest time. This practice spread through New England, and then to the rest of the country.
It wasn't until June of 1676 that another Day of Thanksgiving was proclaimed. On June 20, 1676, the governing council of Charlestown, Massachusetts, held a meeting to determine how best to express thanks for the good fortune that had seen their com- munity securely established. By unanimous vote they instructed Edward Rawson, the clerk, to proclaim June 29 as a day of thanksgiving.
October of 1777 marked the first time that all 13 colonies joined in a thanksgiving celebration. It also commemorated the patriotic victory over the British at Saratoga. But it was a one-time affair. George Washington wanted to proclaim a National Day of Thanksgiving in 1789, but discord among the colonies prevented it. Many felt the hardships of a few Pilgrims did not warrant a national holiday. And later, President Thomas Jefferson scoffed at the idea of having a day of thanksgiving.
It was Sarah Josepha Hale, a magazine editor, whose efforts eventually led to what we recognize as Thanksgiving. Finally, after a 40-year campaign of writing editorials and letters to governors and presidents, Hale's obsession became a reality when, in 1863, President Lincoln proclaimed the last Thursday in November as a national day of Thanksgiving. Every president proclaimed Thanksgiving after Lincoln. The date was changed a couple of times, most recently by Franklin Roosevelt, who set it up one week to the next-to-last Thursday in order to create a longer Christmas shopping season. Public uproar against this decision caused the president to move Thanksgiving back to its original date two years later. And in 1941, Congress finally sanctioned Thanksgiving as a legal holiday, as the fourth Thursday in November.
The earliest Thanksgiving celebrations, unlike our holiday, were at the actual time of harvest. That would probably have been in late September or early October in this climate, not at the end of November when Thanksgiving was set. By late autumn, fresh produce was gone and people were beginning to take stored food from root cellars and pantries. It was also hunting season, when game was plentiful and meat was being dried or canned. A good store of food was essential for survival through the winter.
Thanksgiving was probably one of the last times they could afford to feast. After this, the stores of food would be carefully rationed until spring. It was a time of gratitude for the last season and hope for the coming one.
Today, Thanksgiving Day has lost some of its meaning. Most people buy all the fixings for their Thanksgiving dinner from the supermarket. Some city people are barely aware of the harvest or what it means. Some of the more spiritual aspects have also been eroded, and for some, Thanksgiving is nothing but a big meal wedged between football games.
Often relatives travel some distance to "gather in" for Thanksgiving. There is a frenzy of baking and wonderful smells for at least a day before carving the turkey. On Thanks- giving morn, anticipation is excruciating and delightful as the turkey cooks slowly in the oven. Traditionally, some of the trappings include cranberry sauce, stuffing, mashed potatoes and gravy, cornmeal bread, squash or yams, apple cider, and of course the desserts--pumpkin, apple, and mince pies with plenty of whipped cream. But before the feast begins, families take time to give thanks--for their loved ones, their health, their good fortunes and for the food that sustains them.
Thanksgiving has its origins in many traditions. People throughout history have had harvest celebrations, where they gave thanks for the fruit of their labors, which would carry them through the coming winter. The Romans honored the goddess of the harvest, Ceres, with parades, dancing, sports and feasting. The ancient Jews celebrated the Feast of Booths, named for the structures built from branches where they stored their harvest. In China there was "Hhung-Ch'iu", or Birthday of the Moon, held during the time of the large, bright harvest moon. At this time of year, farmers used the light of the moon to extend the working day and bring in the crops. After the harvest on the night of the festival, the Chinese people would put round fruits or moon cakes on altars in their courtyards, have a ceremony, and celebrate at midnight with a moonlight feast outdoors.
The English celebrated Harvest Home. The reaper who cut the last sheaf of wheat was named Lord of the Harvest. He and his wife or sweetheart was carried home on top of the last load of grain. The other field hands and villagers would walk beside the wagon carrying flowers. When they arrived home, the master and mistress of the estate would have a feast ready for them in the barn. Roast beef and suet pudding were often served. This tradition was part of the English heritage of the Pilgrims and Puritans in America. Their religions forbade most English holidays, but the urge to celebrate the harvest was deeply ingrained in them.
Any American school child will tell you that the first Thanksgiving Day was the feast of the Pilgrims and the Indians. In December 1620, the Pilgrims landed in Plymouth, Massachusetts. They were ill prepared for the winter, with most of the ship's stores used up. Only 55 of the original 102 immigrants survived that first winter. The next spring, a Native American Indian called Squanto, who spoke English, befriended them. He introduced them to the local tribe, the Wampanoag, and their sachem (chief), Massasoit. This tribe welcomed the Pilgrims. Without the help of the Indians, they would never have made it through the following winter.
Squanto taught the Pilgrims about the corn, beans, and squash, which were the staples of the native diet. The newcomers learned that corn was to be planted when the bud of the white oak tree grew to the size of a mouse's ear. They were told to place three herrings in each corn hill to fertilize it, and to guard the plants from wolves and dogs that might dig up the fish. Squanto showed the Pilgrims where to fish and gather shellfish and how to make chowder. He told them which wild plants were useful for food and medicine. He showed them how to make corn meal and maple syrup.
Because of the Indian's assistance, the new settlers had a good harvest in the autumn of 1621, which would see them through the next winter. Governor Bradford proclaimed a day of thanksgiving and celebration of the harvest, and invited the neighboring 91 Indians to join in the feast. Edward Winslow's first hand account of the feast survives:
"Our harvest being gotten in, our Governour sent foure men fowling, so that we might after a more special manner rejoyce together, after we had gathered the fruit of our labours; they foure in one day killed as much fowle, as with a little helpe beside, served the Company almost a weeke, at which time amongst other Recreations we excercised our Armes, many of the Indians coming amounst us, and amongst the rest their greatest King Massasoyt, with some ninetie men, whom for three days we entertained and feasted, and they went out and killed five Deere which they brought to the Plantacion and bestowed on our Governour, and upon the Captaine, and others."
The feast was more of a traditional English harvest festival than a true "thanksgiving" observance. It lasted three days. The gaming expedition might have brought home partridges, ducks, geese, and turkeys. We have no way of knowing whether turkey was part of the feast. The term "turkey" was used by the Pilgrims to mean any sort of wild fowl. We do know that the Indians brought venison. The rest of the dinner was very different than what we think of as traditional today.
Another modern staple at almost every Thanksgiving table is pumpkin pie. But it is unlikely that the first feast included that treat. The supply of flour had been long diminished. They had plenty of squash and pumpkins, which were probably just boiled. Corn could have been roasted in the fire, or ground into cornmeal and used to make "hasty pudding" or fried corn cakes. Plums, wild berries, including cranberries, would have been sweetened with honey or maple syrup to make a sauce for the meat. Nuts and dried berries were probably served as well. They might have enjoyed a salad of watercress and leeks. There was also no milk, cider, potatoes, or butter. There were no domestic cattle for dairy products, and the newly discovered potato was still considered by many Europeans to be poisonous. The meal would have definitely included some of the plentiful harvest from the sea: fish, lobsters, clams, and oysters. The Indians might have shared wine made from wild grapes.
This "thanksgiving" feast was not repeated the following year. But in 1623, during a severe drought, the pilgrims gathered in a prayer service, praying for rain. When a long, steady rain followed the very next day, Governor Bradford proclaimed another day of Thanksgiving, again inviting their Indian friends.
A treaty was eventually signed which kept the peace for the next fifty years between the Pilgrims and the Wampanoag. It is a shame that the peaceful coexistence between the Native Americans and the settlers could not last. The tremendous pressure of the growing European population eventually resulted in Indians being driven from their ancestral lands. Treaties were made and broken time and again, with relocations and more land lost each time. One reason the Native Americans fared so badly with treaties was that they had no concept of land ownership in the European sense of the word. They believed that they belonged to the earth, which provided for all its creatures if treated with respect and care. No one could own exclusive rights to the resources given by the Great Spirit. When they signed treaties deeding the white men land, they envisioned sharing the area with them.
Although the celebration of the Pilgrims and the Indians in the fall of 1621 is generally considered the first Thanksgiving, it was not an annual celebration until later. At first, there were occasional local Thanksgiving ceremonies for certain events, such as an especially good harvest, a long awaited ship's arrival, a victory during war, or a peace treaty. Around 1640, Puritans in several towns in Connecticut began annual proclamations of Thanksgiving around harvest time. This practice spread through New England, and then to the rest of the country.
It wasn't until June of 1676 that another Day of Thanksgiving was proclaimed. On June 20, 1676, the governing council of Charlestown, Massachusetts, held a meeting to determine how best to express thanks for the good fortune that had seen their com- munity securely established. By unanimous vote they instructed Edward Rawson, the clerk, to proclaim June 29 as a day of thanksgiving.
October of 1777 marked the first time that all 13 colonies joined in a thanksgiving celebration. It also commemorated the patriotic victory over the British at Saratoga. But it was a one-time affair. George Washington wanted to proclaim a National Day of Thanksgiving in 1789, but discord among the colonies prevented it. Many felt the hardships of a few Pilgrims did not warrant a national holiday. And later, President Thomas Jefferson scoffed at the idea of having a day of thanksgiving.
It was Sarah Josepha Hale, a magazine editor, whose efforts eventually led to what we recognize as Thanksgiving. Finally, after a 40-year campaign of writing editorials and letters to governors and presidents, Hale's obsession became a reality when, in 1863, President Lincoln proclaimed the last Thursday in November as a national day of Thanksgiving. Every president proclaimed Thanksgiving after Lincoln. The date was changed a couple of times, most recently by Franklin Roosevelt, who set it up one week to the next-to-last Thursday in order to create a longer Christmas shopping season. Public uproar against this decision caused the president to move Thanksgiving back to its original date two years later. And in 1941, Congress finally sanctioned Thanksgiving as a legal holiday, as the fourth Thursday in November.
The earliest Thanksgiving celebrations, unlike our holiday, were at the actual time of harvest. That would probably have been in late September or early October in this climate, not at the end of November when Thanksgiving was set. By late autumn, fresh produce was gone and people were beginning to take stored food from root cellars and pantries. It was also hunting season, when game was plentiful and meat was being dried or canned. A good store of food was essential for survival through the winter.
Thanksgiving was probably one of the last times they could afford to feast. After this, the stores of food would be carefully rationed until spring. It was a time of gratitude for the last season and hope for the coming one.
Today, Thanksgiving Day has lost some of its meaning. Most people buy all the fixings for their Thanksgiving dinner from the supermarket. Some city people are barely aware of the harvest or what it means. Some of the more spiritual aspects have also been eroded, and for some, Thanksgiving is nothing but a big meal wedged between football games.
THANKSGIVING BLESSINGS
Today is Thanksgiving Day -- a special day when we celebrate the beginnings of this great country, the day the Pilgrims set aside to give thanks to God for all He had done for them during their difficult time. Today, let's take a few moments to look at the many things we need to be thankful for.
"I will give thanks to the Lord because of His righteousness and will sing praise to the name of the Lord Most High." Psalm 7:17
"The Lord is my strength and my shield; my heart trusts in Him, and I am helped. My heart leaps for joy and I will give thanks to Him in song." Psalm 28:7
"You turned my wailing into dancing; you removed my sackcloth and clothed me with joy, that my heart may sing to you and not be silent. O Lord my God, I will give you thanks forever." Psalm 30:11-12
"Come, let us sing for joy to the Lord; let us should aloud to the Rock of our salvation. Let us come before Him with thanksgiving and extol Him with music and song. For the Lord is the great God, the great King above all gods. In His hand are the depths of the earth, and the mountain peaks belong to Him. The sea is His, for He made it, and His hands formed the dry land. Come, let us bow down in worship, let us kneel before the Lord our Maker; for He is our God and we are people of His pasture, the flock under His care." Psalm 95:1-7
"Enter His gates with thanksgiving and His courts with praise; give thanks to Him and praise His name. For the Lord is good and His love endures forever; His faithfulness continues through all generations." Psalm 100:4-5
"The sting of death is sin, and the power of sin is the law. But thanks be to God! He gives us the victory through our Lord Jesus Christ." 1Corinthians 15:56-57
"But thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of Him." 2 Corinthians 2:14
"Thanks be to God for His indescribable gift (grace)!" 2 Corinthians 9:15
"Be joyful always; pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus." 1 Thessalonians 5:16-18
"How can we thank God enough for you in return for all the joy we have in the presence of God because of you?" 1 Thessalonians 3:9
Make a list today of all the things you have to be thankful to God for. You'll be amazed at how long it is!
Cherokee Prayer Blessing
May the warm winds of heaven
Blow softly upon your house.
May the Great Spirit
Bless all who enter there.
May your moccasins
Make happy tracks In many snows,
And may the rainbow
Always touch your shoulder.
A Psalm of Thanksgiving
O come, let us sing unto the Lord:
let us make a joyful noise
to the rock of our salvation.
Let us come before his presence with thanksgiving,
and make a joyful noise unto him with psalms.
For the Lord is a great God,
and a great King above all gods.
In his hand are the deep places of the earth:
the strength of the hills is his also.
The sea is his, and he made it:
and his hands formed the dry land.
O come, let us worship and bow down:
let us kneel before the Lord our maker.
For he is our God;
and we are the people of his pasture,
and the sheep of his hand. Psalm 95:1-7
"I will give thanks to the Lord because of His righteousness and will sing praise to the name of the Lord Most High." Psalm 7:17
"The Lord is my strength and my shield; my heart trusts in Him, and I am helped. My heart leaps for joy and I will give thanks to Him in song." Psalm 28:7
"You turned my wailing into dancing; you removed my sackcloth and clothed me with joy, that my heart may sing to you and not be silent. O Lord my God, I will give you thanks forever." Psalm 30:11-12
"Come, let us sing for joy to the Lord; let us should aloud to the Rock of our salvation. Let us come before Him with thanksgiving and extol Him with music and song. For the Lord is the great God, the great King above all gods. In His hand are the depths of the earth, and the mountain peaks belong to Him. The sea is His, for He made it, and His hands formed the dry land. Come, let us bow down in worship, let us kneel before the Lord our Maker; for He is our God and we are people of His pasture, the flock under His care." Psalm 95:1-7
"Enter His gates with thanksgiving and His courts with praise; give thanks to Him and praise His name. For the Lord is good and His love endures forever; His faithfulness continues through all generations." Psalm 100:4-5
"The sting of death is sin, and the power of sin is the law. But thanks be to God! He gives us the victory through our Lord Jesus Christ." 1Corinthians 15:56-57
"But thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of Him." 2 Corinthians 2:14
"Thanks be to God for His indescribable gift (grace)!" 2 Corinthians 9:15
"Be joyful always; pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus." 1 Thessalonians 5:16-18
"How can we thank God enough for you in return for all the joy we have in the presence of God because of you?" 1 Thessalonians 3:9
Make a list today of all the things you have to be thankful to God for. You'll be amazed at how long it is!
Cherokee Prayer Blessing
May the warm winds of heaven
Blow softly upon your house.
May the Great Spirit
Bless all who enter there.
May your moccasins
Make happy tracks In many snows,
And may the rainbow
Always touch your shoulder.
A Psalm of Thanksgiving
O come, let us sing unto the Lord:
let us make a joyful noise
to the rock of our salvation.
Let us come before his presence with thanksgiving,
and make a joyful noise unto him with psalms.
For the Lord is a great God,
and a great King above all gods.
In his hand are the deep places of the earth:
the strength of the hills is his also.
The sea is his, and he made it:
and his hands formed the dry land.
O come, let us worship and bow down:
let us kneel before the Lord our maker.
For he is our God;
and we are the people of his pasture,
and the sheep of his hand. Psalm 95:1-7
COOK THAT TURKEY GOOD!
*** COOKING TIME ***
Weight (pounds) Unstuffed/hrs Stuffed/hrs
8 to 12............ 2 3/4 to 3......... 3 to 3 1/2
12 to 14........... 3 to 3 3/4......... 3 1/2 to 4
14 to 18........... 3 3/4 to 4 1/4..... 4 to 4 1/4
18 to 20........... 4 1/4 to 4 1/2..... 4 1/4 to 4 3/4
20 to 24........... 4 1/2 to 5......... 4 3/4 to 5 1/4
Weight (pounds) Unstuffed/hrs Stuffed/hrs
8 to 12............ 2 3/4 to 3......... 3 to 3 1/2
12 to 14........... 3 to 3 3/4......... 3 1/2 to 4
14 to 18........... 3 3/4 to 4 1/4..... 4 to 4 1/4
18 to 20........... 4 1/4 to 4 1/2..... 4 1/4 to 4 3/4
20 to 24........... 4 1/2 to 5......... 4 3/4 to 5 1/4
GETTING READY FOR THANKSGIVING DAY
GETTING READY FOR THE BIG BIRD PROJECT - HOW MUCH TURKEY?
Estimate 1 pound per person, which allows for seconds or leftovers. The larger turkeys are very chesty with lots of breast meat, so you will get more servings from a big bird.
If you need to cook more than 1 turkey here's a suggestion. In one oven, roast a large turkey to present on the table; it can be carved as everyone admires it. In a second oven, roast some turkey parts. The turkey parts will only take an hour or two to roast and can be covered loosely with aluminum foil and keep them in a warm place until ready to serve. OR cooked the night before and reheated. (It is not recommended to hold cooked poultry for longer than 1 hour.)
Two Weeks Before:
1. Make a list of everything you will need to purchase, borrow or get together. This includes extra seats, linens, place settings, candles, flowers, as well as all the ingredients for each dish you plan to serve.
2. Consider asking guests to bring a specific dish. Family members who love to cook will be delighted to be asked. TIP: ask them to bring the food in a serving dish - ovenproof if it needs to be heated.
3. If ordering food, ingredients or dishes, order well in advance.
4. Invite someone you know who will be alone for Thanksgiving, to share with you and your family.
5. Send thank you's to people who've made a difference in your life:: Send a note thanking a teacher, or a congressman who voted for something you believe in, a celebrity who is promoting a good cause, local people who are making a difference, and to anyone you love for being the person they are. "Thanks for being You"
Two Days Before:
1. Purchase as many items as possible.
2. If you are going to use place cards to avoid igniting old family feuds, now is the time to prepare them and to decide on guest seating.
The Day Before:
1. Prepare any desserts or side dishes.
2. Take a few minutes to work out a timetable or game plan. TIP: work backward from when you want to serve the meal.
3. Enlist your family to help tidy and clean the house.
4. Check the guest bathroom for fresh soap and towels.
5. Start setting the table with linens, candles etc.
6. Start collecting together all the china, cutlery and dishes.
The Big Day:
1. Badger, beg or bribe your family to help with last minute chores.
2. Every child seven and up knows how to be a TV reporter. Send him off with a video camera and a set of questions to ask family or friends and then play it back for the family during football halftime or after dinner.
3. Assign tasks to each child or adult. For example, answering the door, taking coats, serving snacks, and clearing dishes.
4. Have Thanksgiving Brunch while watching Macy's Thanksgiving Day Parade.
5. If the weather permits have Thanksgiving dinner in a park, at a lake or in the backyard
6. Set the table. If you decide to have a kid's table, consider using a paper tablecloth and provide crayons. Not only will this keep them occupied, but who wouldn't feel delightfully naughty drawing on the tablecloth?
7. It is a good thing to give thanks unto the Lord, and to sing praises unto thy name, O most High: To show forth Thy loving kindness in the morning, and Thy faithfulness every night.
Psalm 93: 1, 2
I thank you God for most this amazing day; for the leaping greenly spirits of trees and a blue true dream of sky; and for everything which is infinite which is yet.
~E E Cummings ~
8. Each person names one thing they are thankful for using letters in Thanksgiving. It's one of those times when we feel good for saying out loud what's right in our lives.
T is for turkey on Thanksgiving Day,
H is for "Hurry, I'm hungry!" we say
A is for Auntie, she works and she mends,
N is for Native American friends.
K is for kitchen, the oven's on low,
S is for silverware, set in a row.
G is for Grandma, the one we love most,
I is for inside, where we're warm as toast.
V is for vegetables, eat them we try,
I is for ice cream on top of the pie.
N is for never do we have enough dressing,
G is for Grandpa, who gives thanks for our blessings.
~ Unknown Author ~
9. Adults can tell how they celebrated Thanksgiving as a child.
10. Fill the sink with soapy water. As soon as each course is cleared, soak the cutlery and dishes.
11. Organize yourself so that you and your family can take a walk, hike after the meal. Make the excursion in the spirit of thankfulness.
12. Finally, relax, enjoy and be thankful to have your family and friends with you on this special day.
Estimate 1 pound per person, which allows for seconds or leftovers. The larger turkeys are very chesty with lots of breast meat, so you will get more servings from a big bird.
If you need to cook more than 1 turkey here's a suggestion. In one oven, roast a large turkey to present on the table; it can be carved as everyone admires it. In a second oven, roast some turkey parts. The turkey parts will only take an hour or two to roast and can be covered loosely with aluminum foil and keep them in a warm place until ready to serve. OR cooked the night before and reheated. (It is not recommended to hold cooked poultry for longer than 1 hour.)
Two Weeks Before:
1. Make a list of everything you will need to purchase, borrow or get together. This includes extra seats, linens, place settings, candles, flowers, as well as all the ingredients for each dish you plan to serve.
2. Consider asking guests to bring a specific dish. Family members who love to cook will be delighted to be asked. TIP: ask them to bring the food in a serving dish - ovenproof if it needs to be heated.
3. If ordering food, ingredients or dishes, order well in advance.
4. Invite someone you know who will be alone for Thanksgiving, to share with you and your family.
5. Send thank you's to people who've made a difference in your life:: Send a note thanking a teacher, or a congressman who voted for something you believe in, a celebrity who is promoting a good cause, local people who are making a difference, and to anyone you love for being the person they are. "Thanks for being You"
Two Days Before:
1. Purchase as many items as possible.
2. If you are going to use place cards to avoid igniting old family feuds, now is the time to prepare them and to decide on guest seating.
The Day Before:
1. Prepare any desserts or side dishes.
2. Take a few minutes to work out a timetable or game plan. TIP: work backward from when you want to serve the meal.
3. Enlist your family to help tidy and clean the house.
4. Check the guest bathroom for fresh soap and towels.
5. Start setting the table with linens, candles etc.
6. Start collecting together all the china, cutlery and dishes.
The Big Day:
1. Badger, beg or bribe your family to help with last minute chores.
2. Every child seven and up knows how to be a TV reporter. Send him off with a video camera and a set of questions to ask family or friends and then play it back for the family during football halftime or after dinner.
3. Assign tasks to each child or adult. For example, answering the door, taking coats, serving snacks, and clearing dishes.
4. Have Thanksgiving Brunch while watching Macy's Thanksgiving Day Parade.
5. If the weather permits have Thanksgiving dinner in a park, at a lake or in the backyard
6. Set the table. If you decide to have a kid's table, consider using a paper tablecloth and provide crayons. Not only will this keep them occupied, but who wouldn't feel delightfully naughty drawing on the tablecloth?
7. It is a good thing to give thanks unto the Lord, and to sing praises unto thy name, O most High: To show forth Thy loving kindness in the morning, and Thy faithfulness every night.
Psalm 93: 1, 2
I thank you God for most this amazing day; for the leaping greenly spirits of trees and a blue true dream of sky; and for everything which is infinite which is yet.
~E E Cummings ~
8. Each person names one thing they are thankful for using letters in Thanksgiving. It's one of those times when we feel good for saying out loud what's right in our lives.
T is for turkey on Thanksgiving Day,
H is for "Hurry, I'm hungry!" we say
A is for Auntie, she works and she mends,
N is for Native American friends.
K is for kitchen, the oven's on low,
S is for silverware, set in a row.
G is for Grandma, the one we love most,
I is for inside, where we're warm as toast.
V is for vegetables, eat them we try,
I is for ice cream on top of the pie.
N is for never do we have enough dressing,
G is for Grandpa, who gives thanks for our blessings.
~ Unknown Author ~
9. Adults can tell how they celebrated Thanksgiving as a child.
10. Fill the sink with soapy water. As soon as each course is cleared, soak the cutlery and dishes.
11. Organize yourself so that you and your family can take a walk, hike after the meal. Make the excursion in the spirit of thankfulness.
12. Finally, relax, enjoy and be thankful to have your family and friends with you on this special day.
Happy Veteran's Day
"It is the soldier, not the reporter,
Who has given us freedom of the press.
It is the soldier, not the poet,
Who has given us freedom of speech.
It is the soldier, not the campus organizer,
Who has given us the freedom to demonstrate.
It is the soldier,
Who salutes the flag,
Who serves beneath the flag,
And whose coffin is draped by the flag,
Who allows the protester to burn the flag."
Father Denis Edward O'Brien, USMC
Who has given us freedom of the press.
It is the soldier, not the poet,
Who has given us freedom of speech.
It is the soldier, not the campus organizer,
Who has given us the freedom to demonstrate.
It is the soldier,
Who salutes the flag,
Who serves beneath the flag,
And whose coffin is draped by the flag,
Who allows the protester to burn the flag."
Father Denis Edward O'Brien, USMC
Fall Harvest Games and Activities
Pumpkin Seed Toss:
Number and line up 5 small baskets or crates; then have the children stand 3 feet in front of the first crate and toss seeds into the crates in sequence. Small prizes can be given for each of the crates they get their seeds in.
Corn Husking Race:
Give each child 4 ears of unhusked corn and race to see who can have all of their corn husked first.
Pumpkin Walk:
This is like a regular cakewalk except instead of numbers, place pictures of several fall items on the floor for the children to walk on and call out the names of the items instead of numbers. Use fall themed music such as "Turkey In The Straw" or "Jimmy Cracked Corn."
Floating Pumpkins:
Number the bottom of the small gourds that look like miniature pumpkins and float them in water for the children to choose one for small prizes.
Picking Apples:
A regular sucker pull can become "Apple Picking." Make a large apple tree with lots of red apples out of construction paper; then connect the tree to some pegboard. Mark the tips of the handles on only a few caramel apple suckers then poke them through the peg board holes; poke several unmarked suckers around the marked suckers; then let the kids pick an apple. Have prizes ready for those who get the marked suckers, but everyone gets to keep the sucker they pulled.
Musical Bales:
Play musical chairs with bales of straw instead of chairs. A scarecrow in the center makes a fun decoration for this game.
Turkey In The Straw:
Fill a wading pool with straw and hide a small picture of a turkey in it for groups to dig through to see who can find it first.
The Squirrel Game:
Let the kids pretend they are squirrels gathering nuts for the winter. Give each of the kids a small paper bag, then toss out several unshelled nuts onto the floor and let the kids race to see who can collect the most. Older and younger children should be separated for this game. Another way to play this game, (if you have a way to corral a large quantity of leaves) is to hide nuts beneath a large pile of leaves and give the kids a set amount of time to find as many nuts as they can.
Pumpkin Race:
Set up starting and finish lines and have the children race to see who can get their pumpkin over the finish line first using only their feet to slide the pumpkins along. No kicking the pumpkins like footballs...lol
The Classic Apple Dunking:
Need: Apples, Water, A deep pan or a half barrel, Lots of kids
You can blindfold the players or not. Put the water and apples in the barrel.
Without using hands the players must pick up an apple with their teeth! (If you
wear glasses then don't forget to take them off.)
Number and line up 5 small baskets or crates; then have the children stand 3 feet in front of the first crate and toss seeds into the crates in sequence. Small prizes can be given for each of the crates they get their seeds in.
Corn Husking Race:
Give each child 4 ears of unhusked corn and race to see who can have all of their corn husked first.
Pumpkin Walk:
This is like a regular cakewalk except instead of numbers, place pictures of several fall items on the floor for the children to walk on and call out the names of the items instead of numbers. Use fall themed music such as "Turkey In The Straw" or "Jimmy Cracked Corn."
Floating Pumpkins:
Number the bottom of the small gourds that look like miniature pumpkins and float them in water for the children to choose one for small prizes.
Picking Apples:
A regular sucker pull can become "Apple Picking." Make a large apple tree with lots of red apples out of construction paper; then connect the tree to some pegboard. Mark the tips of the handles on only a few caramel apple suckers then poke them through the peg board holes; poke several unmarked suckers around the marked suckers; then let the kids pick an apple. Have prizes ready for those who get the marked suckers, but everyone gets to keep the sucker they pulled.
Musical Bales:
Play musical chairs with bales of straw instead of chairs. A scarecrow in the center makes a fun decoration for this game.
Turkey In The Straw:
Fill a wading pool with straw and hide a small picture of a turkey in it for groups to dig through to see who can find it first.
The Squirrel Game:
Let the kids pretend they are squirrels gathering nuts for the winter. Give each of the kids a small paper bag, then toss out several unshelled nuts onto the floor and let the kids race to see who can collect the most. Older and younger children should be separated for this game. Another way to play this game, (if you have a way to corral a large quantity of leaves) is to hide nuts beneath a large pile of leaves and give the kids a set amount of time to find as many nuts as they can.
Pumpkin Race:
Set up starting and finish lines and have the children race to see who can get their pumpkin over the finish line first using only their feet to slide the pumpkins along. No kicking the pumpkins like footballs...lol
The Classic Apple Dunking:
Need: Apples, Water, A deep pan or a half barrel, Lots of kids
You can blindfold the players or not. Put the water and apples in the barrel.
Without using hands the players must pick up an apple with their teeth! (If you
wear glasses then don't forget to take them off.)
Harvest Day - Barnyard Bash
Centerpiece: Flickering Luminaries
Invitations: Cut out animal shapes on construction paper and write the party information on these. Hand deliver to your guests.
Decorations: bales of hay, bunches of dried cornstalks, autumn leaves, pumpkins, gourds, and dried corncobs. Serve food in western bandanas attached to sticks. Be sure to make a scarecrow. Carved out pumpkins make great serving dishes or chip bowls.
Scarecrow
4 small spools
1 large spool
Jute cording
Wooden ball for head
Craft glue
Acrylic paint
Raffia
Marking pen (optional)
1. Paint the large spool and two of the small spools brown. Paint the other small spools blue. Allow to dry.
2. String the body together using the jute cording. The large spool is the body of the scarecrow. The small brown spools are his arms and the blue ones are his legs.
3. Put a little bit of glue on the raffia and stuff into the holes so it looks like the scarecrow has straw coming out his arms and legs.
4. Paint or draw a face on the wooden ball. Glue the ball to the body.
5. Glue some raffia to the top of the scarecrow's head.
Party Pumpkin Patch Place Cards
In addition to guiding your guests where to sit, these cute place cards make yummy take-home treats.
8 fudge-coated graham crackers
green decorating icing
8 chocolate sandwich cookies
½ c chocolate fudge frosting
½ c shredded coconut, tinted green
8 pumpkin candies
Place the sandwich cookie on the bottom. Attach the graham cracker cookie onto the back, lengthwise. Your name would be written lengthwise on that cracker. On the right corner of the sandwich cookie you would place a candy pumpkin. Then you would place some tinted coconut around it and extended toward the left side of the sandwich cookie.
DRYER VENT PUMPKINS
Pumpkin orange paint (acrylic or spray paint)
19" Dryer Vent
Raffia
Sponge Brush
Silk Fall Leaves
Hot Glue Gun
Brown Paper Twist
Cut Dryer vent tubing into 19" pieces. Take the tubing and tuck one end into the opposite end forming a circle (you want the circle to be as tight as possible). Staple to hold in place. This forms your pumpkin.
Paint the "pumpkin" with paint. The acrylic paint will have a dull finish and takes about 1/2 hour to dry. The spray paint has a shiny finish and takes about 10 minutes to dry.
After the pumpkin has dried take about 5 strands of raffia and scrunch it up and glue on top of the pumpkin. It does not have to be neat because the fall leaves will cover it.
Place fall leaves on top of the raffia and glue into place.
Take 6 inches of paper twist and open it up. Fold into thirds long ways, then fold in half. Tuck in bottom edges of raw edge and glue in center of leaves on top of pumpkin. Bend paper twist to form stem.
Take 3 strands of raffia and make a bow (like tying your shoe). Glue at base of stem.
Harvest Beauty
Do not throw away the seeds and pumpkin flesh from your pumpkin. Make a wonderful body/facial mask out of the seeds and pumpkin flesh. Place 2-3 cups of the flesh into a food processor and blend for a couple of minutes. The mash should be lumpy but some of the seeds should have broken down to release their oils. Place this mixture all over your body and face. Let sit for 15 minutes. Wash the mixture off with a warm shower. Be sure to cover the drain to catch the mask, otherwise you may plug the drain. This will leave your skin smooth and silky. If you have any seeds or flesh leftover that has not been used place them in a freezer bag and freeze to use another day.
Dinner
Dinner in a Pumpkin
Serves 6
*******************************************************
1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 T vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs. ground beef
1 1/2 c cooked rice
2 T soy sauce
2 T brown sugar
Cut off top of pumpkin; clean out seeds and pulp. In a large skillet, sauté onion in oil until tender; add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup; simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake for 1 hour in 350-degree oven or until inside meat of pumpkin is tender. Put pumpkin on a plate; remove top and serve. For your vegetable, scoop out cooked pumpkin and serve.
ABCs OF CARVING A PUMPKIN
1. Take a firm, big pumpkin that's free from bruises. Cut a star-shaped lid from the top, tapering the lid so that it is wider on the rind edge than on the inside (this helps to keep
the lid from falling in if it shrinks).
2. Scoop out the seeds and fibers from the pumpkin's inside and lid. Save the seeds to
toast later for snacks.
ROASTED PUMPKIN SEEDS
3 tablespoons of vegetable oil
Scoop out the insides of the pumpkin and rinse the seeds. Dry them and then fry them in a frying pan for 15 minutes. Make sure you stir them a little. Dry the oil with a towel. You can add salt if you wish.
Sloppy Joes
Serves 8
*******************************************************
1 lb lean ground beef
1 c chopped onion
1/4 c chopped dill pickle
½ c ketchup
1/4 c honey
1/4 c tomato paste
1/4 c prepared mustard
2 t cider vinegar
1 t Worcestershire sauce
8 hamburger buns
Cook beef and onion in a large skillet over med.-high heat 'til beef is brown and onion is tender. Drain. Stir in remaining ingredients except buns. Cook, covered, 5 min, or til heated through. Spoon meat mixture onto bottoms of buns. Cover with tops of buns.
DIRT PUDDING
Serves 10-12
*******************************************************
1-pkg. Oreo cookies
4 T. stick margarine
1 - 8 oz. pkg. cream cheese
1 - 12-oz. Cool Whip
3-1/2 c. milk
2 small pkg. instant vanilla pudding
Melt margarine and mix with Oreo's. Save 1 cup for topping. Press remaining mixture into pan for crust. Cream cheese and gradually add milk. Add pudding & blend well. Blend in Cool Whip by hand. Pour into crust, sprinkle reserved Oreo's on top and refrigerate.
Line small flower pots with foil and putting enough for one serving in them and sticking a fall flower (after wrapping stems with foil) in the pot with a gummy worm.
Dirt Pie
Serves 8
*******************************************************
1 pkg. (4-oz size) Chocolate Instant Pudding
1 cup cold milk
1 container (1L) COOL WHIP Whipped Topping, thawed
1/2 cup crushed, chocolate graham wafers
1 1/2 cup Miniature marshmallow
1 9-inch prepared graham crumb crust
Gummy worms for garnish
Prepare pudding according to package direction, reducing milk to 1 cup. Fold in whipped topping. Stir in 1/4 cup of the cookie crumbs and all of the marshmallow. Spoon into crust. Sprinkle top with remaining cookie crumbs. Decorate with gummy worms. Freeze until firm, about 4 hours. Remove from freezer 10 min before serving for each slicing.
Crockpot Caramel Apples
Serves 8
*******************************************************
2 pkg caramels -- 14oz each
1/4 c water 8 med apples
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface.
Holding apple above pot, scrape off excess accumulation of caramel from bot tom apple. Place on greased wax paper to cool.
Haystacks
Serves 8
*******************************************************
Melt 12 oz. butterscotch bits and add 1-cup peanuts to melted mixture. Stir in 1 can Chinese noodles. Mix and drop with spoon onto waxed paper to harden.
Bird Poop
Serves 8
*******************************************************
5 cups of peanut butter crunch cereal 3 cups of Rice Krispies
2 cups of skinny pretzels/broken in half 2 lbs. of white chocolate
2 1/2 cups mini marshmallows
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler; pour over dry ingredients and spread out on wax paper to cool. Break into chunks.
Peanut Butter Pumpkins
Serves 8
*******************************************************
1/2 c peanut butter
1/2 c honey
1/2 to 1 c powdered milk
raisins
sesame seeds
Mix peanut butter and honey well in a mixing bowl. Add powdered milk and
keep mixing until everything is blended into a nice dough. Shape tablespoons
of dough into round balls or flatten them like a cookie. Decorate with raisins
and sesame seeds to make eyes, nose, mouth, and teeth, like a jack-o;-lantern.
Place finished pumpkins on waxed paper and chill n the refrigerator for an
hour. Makes 10 - 15 pumpkins.
Frosted Pumpkin Cookies
Serves 8
*******************************************************
3 doz. chocolate or vanilla wafers or sugar cookies
orange icing
candy corn; red hots
Icing - 1 c confectioner's sugar; 1 T soft butter; 2 T milk
Spread cookies with orange icing. Put candy corn eyes and nose and red hots for the mouth.
Spider Cookies
Serves 8
*******************************************************
2c Chocolate chips, semi-sweet divided
1/2c Crispy-rice cereal
1/4c Shredded coconut
1 1/2c Chow mein noodles
Cake decorator frosting in tube; if desired
Melt 1 cup of chocolate chips in a heavy saucepan over low heat. Mix in the cereal and the coconut. Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies. Melt the second cup of chocolate chips. Gently stir in chow mein noodles. When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider). Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be made into more spider cookies.
Spice Bags for Warm Winter Drinks
8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/3 c whole cloves
1/4 cup whole allspice berries
optional: garnish with cinnamon sticks, slice of orange, lemon peel, ...
Combine all the ingredients in a bowl, tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.
To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.
A jar of these packets with instructions for use also make a nice gift.
Invitations: Cut out animal shapes on construction paper and write the party information on these. Hand deliver to your guests.
Decorations: bales of hay, bunches of dried cornstalks, autumn leaves, pumpkins, gourds, and dried corncobs. Serve food in western bandanas attached to sticks. Be sure to make a scarecrow. Carved out pumpkins make great serving dishes or chip bowls.
Scarecrow
4 small spools
1 large spool
Jute cording
Wooden ball for head
Craft glue
Acrylic paint
Raffia
Marking pen (optional)
1. Paint the large spool and two of the small spools brown. Paint the other small spools blue. Allow to dry.
2. String the body together using the jute cording. The large spool is the body of the scarecrow. The small brown spools are his arms and the blue ones are his legs.
3. Put a little bit of glue on the raffia and stuff into the holes so it looks like the scarecrow has straw coming out his arms and legs.
4. Paint or draw a face on the wooden ball. Glue the ball to the body.
5. Glue some raffia to the top of the scarecrow's head.
Party Pumpkin Patch Place Cards
In addition to guiding your guests where to sit, these cute place cards make yummy take-home treats.
8 fudge-coated graham crackers
green decorating icing
8 chocolate sandwich cookies
½ c chocolate fudge frosting
½ c shredded coconut, tinted green
8 pumpkin candies
Place the sandwich cookie on the bottom. Attach the graham cracker cookie onto the back, lengthwise. Your name would be written lengthwise on that cracker. On the right corner of the sandwich cookie you would place a candy pumpkin. Then you would place some tinted coconut around it and extended toward the left side of the sandwich cookie.
DRYER VENT PUMPKINS
Pumpkin orange paint (acrylic or spray paint)
19" Dryer Vent
Raffia
Sponge Brush
Silk Fall Leaves
Hot Glue Gun
Brown Paper Twist
Cut Dryer vent tubing into 19" pieces. Take the tubing and tuck one end into the opposite end forming a circle (you want the circle to be as tight as possible). Staple to hold in place. This forms your pumpkin.
Paint the "pumpkin" with paint. The acrylic paint will have a dull finish and takes about 1/2 hour to dry. The spray paint has a shiny finish and takes about 10 minutes to dry.
After the pumpkin has dried take about 5 strands of raffia and scrunch it up and glue on top of the pumpkin. It does not have to be neat because the fall leaves will cover it.
Place fall leaves on top of the raffia and glue into place.
Take 6 inches of paper twist and open it up. Fold into thirds long ways, then fold in half. Tuck in bottom edges of raw edge and glue in center of leaves on top of pumpkin. Bend paper twist to form stem.
Take 3 strands of raffia and make a bow (like tying your shoe). Glue at base of stem.
Harvest Beauty
Do not throw away the seeds and pumpkin flesh from your pumpkin. Make a wonderful body/facial mask out of the seeds and pumpkin flesh. Place 2-3 cups of the flesh into a food processor and blend for a couple of minutes. The mash should be lumpy but some of the seeds should have broken down to release their oils. Place this mixture all over your body and face. Let sit for 15 minutes. Wash the mixture off with a warm shower. Be sure to cover the drain to catch the mask, otherwise you may plug the drain. This will leave your skin smooth and silky. If you have any seeds or flesh leftover that has not been used place them in a freezer bag and freeze to use another day.
Dinner
Dinner in a Pumpkin
Serves 6
*******************************************************
1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 T vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs. ground beef
1 1/2 c cooked rice
2 T soy sauce
2 T brown sugar
Cut off top of pumpkin; clean out seeds and pulp. In a large skillet, sauté onion in oil until tender; add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup; simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake for 1 hour in 350-degree oven or until inside meat of pumpkin is tender. Put pumpkin on a plate; remove top and serve. For your vegetable, scoop out cooked pumpkin and serve.
ABCs OF CARVING A PUMPKIN
1. Take a firm, big pumpkin that's free from bruises. Cut a star-shaped lid from the top, tapering the lid so that it is wider on the rind edge than on the inside (this helps to keep
the lid from falling in if it shrinks).
2. Scoop out the seeds and fibers from the pumpkin's inside and lid. Save the seeds to
toast later for snacks.
ROASTED PUMPKIN SEEDS
3 tablespoons of vegetable oil
Scoop out the insides of the pumpkin and rinse the seeds. Dry them and then fry them in a frying pan for 15 minutes. Make sure you stir them a little. Dry the oil with a towel. You can add salt if you wish.
Sloppy Joes
Serves 8
*******************************************************
1 lb lean ground beef
1 c chopped onion
1/4 c chopped dill pickle
½ c ketchup
1/4 c honey
1/4 c tomato paste
1/4 c prepared mustard
2 t cider vinegar
1 t Worcestershire sauce
8 hamburger buns
Cook beef and onion in a large skillet over med.-high heat 'til beef is brown and onion is tender. Drain. Stir in remaining ingredients except buns. Cook, covered, 5 min, or til heated through. Spoon meat mixture onto bottoms of buns. Cover with tops of buns.
DIRT PUDDING
Serves 10-12
*******************************************************
1-pkg. Oreo cookies
4 T. stick margarine
1 - 8 oz. pkg. cream cheese
1 - 12-oz. Cool Whip
3-1/2 c. milk
2 small pkg. instant vanilla pudding
Melt margarine and mix with Oreo's. Save 1 cup for topping. Press remaining mixture into pan for crust. Cream cheese and gradually add milk. Add pudding & blend well. Blend in Cool Whip by hand. Pour into crust, sprinkle reserved Oreo's on top and refrigerate.
Line small flower pots with foil and putting enough for one serving in them and sticking a fall flower (after wrapping stems with foil) in the pot with a gummy worm.
Dirt Pie
Serves 8
*******************************************************
1 pkg. (4-oz size) Chocolate Instant Pudding
1 cup cold milk
1 container (1L) COOL WHIP Whipped Topping, thawed
1/2 cup crushed, chocolate graham wafers
1 1/2 cup Miniature marshmallow
1 9-inch prepared graham crumb crust
Gummy worms for garnish
Prepare pudding according to package direction, reducing milk to 1 cup. Fold in whipped topping. Stir in 1/4 cup of the cookie crumbs and all of the marshmallow. Spoon into crust. Sprinkle top with remaining cookie crumbs. Decorate with gummy worms. Freeze until firm, about 4 hours. Remove from freezer 10 min before serving for each slicing.
Crockpot Caramel Apples
Serves 8
*******************************************************
2 pkg caramels -- 14oz each
1/4 c water 8 med apples
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface.
Holding apple above pot, scrape off excess accumulation of caramel from bot tom apple. Place on greased wax paper to cool.
Haystacks
Serves 8
*******************************************************
Melt 12 oz. butterscotch bits and add 1-cup peanuts to melted mixture. Stir in 1 can Chinese noodles. Mix and drop with spoon onto waxed paper to harden.
Bird Poop
Serves 8
*******************************************************
5 cups of peanut butter crunch cereal 3 cups of Rice Krispies
2 cups of skinny pretzels/broken in half 2 lbs. of white chocolate
2 1/2 cups mini marshmallows
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler; pour over dry ingredients and spread out on wax paper to cool. Break into chunks.
Peanut Butter Pumpkins
Serves 8
*******************************************************
1/2 c peanut butter
1/2 c honey
1/2 to 1 c powdered milk
raisins
sesame seeds
Mix peanut butter and honey well in a mixing bowl. Add powdered milk and
keep mixing until everything is blended into a nice dough. Shape tablespoons
of dough into round balls or flatten them like a cookie. Decorate with raisins
and sesame seeds to make eyes, nose, mouth, and teeth, like a jack-o;-lantern.
Place finished pumpkins on waxed paper and chill n the refrigerator for an
hour. Makes 10 - 15 pumpkins.
Frosted Pumpkin Cookies
Serves 8
*******************************************************
3 doz. chocolate or vanilla wafers or sugar cookies
orange icing
candy corn; red hots
Icing - 1 c confectioner's sugar; 1 T soft butter; 2 T milk
Spread cookies with orange icing. Put candy corn eyes and nose and red hots for the mouth.
Spider Cookies
Serves 8
*******************************************************
2c Chocolate chips, semi-sweet divided
1/2c Crispy-rice cereal
1/4c Shredded coconut
1 1/2c Chow mein noodles
Cake decorator frosting in tube; if desired
Melt 1 cup of chocolate chips in a heavy saucepan over low heat. Mix in the cereal and the coconut. Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies. Melt the second cup of chocolate chips. Gently stir in chow mein noodles. When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider). Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be made into more spider cookies.
Spice Bags for Warm Winter Drinks
8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/3 c whole cloves
1/4 cup whole allspice berries
optional: garnish with cinnamon sticks, slice of orange, lemon peel, ...
Combine all the ingredients in a bowl, tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.
To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.
A jar of these packets with instructions for use also make a nice gift.
ALL HALLOWS EVE
October 31 is All Hallows Eve. Halloween. Will you be out having fun, enjoying the traditional holiday? After all, it's an annual thing, a regular celebration, something everyone does. In fact, next to Christmas, more money is spent on Halloween than any other holiday. Trick or treating candy, goblins, ghosts, jack-o-lanterns, haunted houses...fun, huh? But what are you really celebrating? Oh, nothing special. Just Satan and his demons. Just the power of evil in the world. Our Founding Fathers knew what Halloween is and they forbade the celebration of it.
But somewhere along the line, our country forgot the principles upon which it was founded, and the traditional celebration of Halloween was brought in. So where does this celebration come from? It started with the Druids and their celebration of Samhain, named after Saman, god of the dead, and the festivity Feile na Marbh, the Feast of the Dead. The druids worshiped the sun god, Bel (Ba'al?) or Chrom. They believed that he died on October 31 and went into the kingdom of the dead, Anyway. The purpose of Samhain was to insure his return through the practice of human sacrifice -- human infant sacrifice -- because only innocent human blood could resurrect Bel. On the night of the celebration, the druids believed that the spirits Of the dead rose up and walked the earth. Wiccans (the witches of today -- and yes, there are thousands of them!) believe that this is the best time for necromancy (communication with the dead). Today, covens of Wiccans (witches) cast spells on October 31, giving the spirits access to possess whoever they please. They especially cast spells on the children going about "Trick or Treating". Now, doesn't that sound like something you'd like to subject your children to?
If that's not enough, think about the "haunted houses" that are so Popular this time of year. Have you visited one of them lately? They're a far cry from the "spooky" haunted houses we had years ago. Rather, the things one sees inside are violent, bloody and terrifying. Now, why is it that the same person who gleefully sends a child inside a haunted house with all its horror, blood and gore, will recoil in horror if faced with looking at Jeffrey Daumer's freezer filled with human body parts? As an adult, that parent might be able to distinguish the difference in the two, but what about the child? How is that innocent mind going to process these two conflicting pieces of information?
Many people sugar coat their celebration of Halloween by just having A costume party, or dressing their children as angels and clowns to go Trick or treating, then coming home to apple dunking and all the other paraphernalia attached, including the jack-o-lantern (an ancient symbol of a damned soul) shining on the doorstep. But you can't sugar-coat evil, and participating in any of the "traditional" activities gives a "seal of approval" to the inherent demonic activities attached. Doesn't our participation in any traditional activity on this day in its own way acknowledge the evil that is the cause of the celebration? Are we showing a witness for Christ by taking part in a centuries-old homage to demonic forces? Or are we, instead, helping to honor the god of this world by acknowledging this -- the most hallowed of all of Lucifer's days?
So what is a Christian to do? How about substitution? Yes, that's a Biblical principle... Romans 12:21 says, "Do not be overcome by evil, But overcome evil with good." If you decide not to celebrate Halloween, tell your children why. But then, replace it with something that honors God. 1 Corinthians 10:31 says, "So whether you eat or drink or whatever you do, do it all for the glory of God." Get creative! Make whatever you do loads of fun - and centered on Jesus Christ. A harvest party that focuses on God's provision for us. A "video" party, where Christian music videos are played. Play games, have fun, and honor Jesus. Brothers and sisters, I urge you to prayerfully consider what Jesus would have you do on this October 31st.
"Submit yourselves, then, to God. Resist the devil, and he will flee from you. Come near to God and he will come near to you."
James 4:7-8
But somewhere along the line, our country forgot the principles upon which it was founded, and the traditional celebration of Halloween was brought in. So where does this celebration come from? It started with the Druids and their celebration of Samhain, named after Saman, god of the dead, and the festivity Feile na Marbh, the Feast of the Dead. The druids worshiped the sun god, Bel (Ba'al?) or Chrom. They believed that he died on October 31 and went into the kingdom of the dead, Anyway. The purpose of Samhain was to insure his return through the practice of human sacrifice -- human infant sacrifice -- because only innocent human blood could resurrect Bel. On the night of the celebration, the druids believed that the spirits Of the dead rose up and walked the earth. Wiccans (the witches of today -- and yes, there are thousands of them!) believe that this is the best time for necromancy (communication with the dead). Today, covens of Wiccans (witches) cast spells on October 31, giving the spirits access to possess whoever they please. They especially cast spells on the children going about "Trick or Treating". Now, doesn't that sound like something you'd like to subject your children to?
If that's not enough, think about the "haunted houses" that are so Popular this time of year. Have you visited one of them lately? They're a far cry from the "spooky" haunted houses we had years ago. Rather, the things one sees inside are violent, bloody and terrifying. Now, why is it that the same person who gleefully sends a child inside a haunted house with all its horror, blood and gore, will recoil in horror if faced with looking at Jeffrey Daumer's freezer filled with human body parts? As an adult, that parent might be able to distinguish the difference in the two, but what about the child? How is that innocent mind going to process these two conflicting pieces of information?
Many people sugar coat their celebration of Halloween by just having A costume party, or dressing their children as angels and clowns to go Trick or treating, then coming home to apple dunking and all the other paraphernalia attached, including the jack-o-lantern (an ancient symbol of a damned soul) shining on the doorstep. But you can't sugar-coat evil, and participating in any of the "traditional" activities gives a "seal of approval" to the inherent demonic activities attached. Doesn't our participation in any traditional activity on this day in its own way acknowledge the evil that is the cause of the celebration? Are we showing a witness for Christ by taking part in a centuries-old homage to demonic forces? Or are we, instead, helping to honor the god of this world by acknowledging this -- the most hallowed of all of Lucifer's days?
So what is a Christian to do? How about substitution? Yes, that's a Biblical principle... Romans 12:21 says, "Do not be overcome by evil, But overcome evil with good." If you decide not to celebrate Halloween, tell your children why. But then, replace it with something that honors God. 1 Corinthians 10:31 says, "So whether you eat or drink or whatever you do, do it all for the glory of God." Get creative! Make whatever you do loads of fun - and centered on Jesus Christ. A harvest party that focuses on God's provision for us. A "video" party, where Christian music videos are played. Play games, have fun, and honor Jesus. Brothers and sisters, I urge you to prayerfully consider what Jesus would have you do on this October 31st.
"Submit yourselves, then, to God. Resist the devil, and he will flee from you. Come near to God and he will come near to you."
James 4:7-8
OKTOBERFEST
A time when the Germans celebrate their faith and freedom
Cucumber Salad
Serves 8
*******************************************************
2 medium cucumbers
2 T vinegar
1 medium onion
sour cream
salt
pepper
Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Chill.
Franks 'N' Dip
Serves 8
*******************************************************
1/3 c ketchup
1/3 c chili sauce
2 t prepared horseradish
2 t low-calorie jelly, any flavor
6 oz. frankfurters, cut into 24 equal pieces
In small saucepan combine ketchup, chili sauce, horseradish, and jelly. Add frankfurters; stir to coat. Cook over medium heat, stirring occasionally, until frankfurters and sauce are heated throughout. Transfer to chafing dish. Serve with toothpicks.
Hot Dutch Potato Salad
Serves 8
*******************************************************
4 slices bacon
1/8 t pepper
1/2 c chopped onion
1 t sugar
1/2 c chopped bell pepper
1 egg
1/4 c vinegar
1 quart hot, cubed, cooked potatoes
3 hard boiled eggs
1/4 c grated raw carrot
Dice bacon and pan fry. Add chopped onion and pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.
Apple Crumble
Serves 8
*******************************************************
8 small apples, pared, cored, and sliced
1/4 c lemon juice
2 t cinnamon, divided
8 slices raisin bread, toasted and made into crumbs
2 T plus 2 t margarine
Arrange apple slices in bottom of large, shallow baking pan. Sprinkle with lemon juice, then 1/2 t cinnamon. In a medium bowl combine remaining 1 1/2 t cinnamon with remaining ingredients. Mixture should be crumbly. Sprinkle crumb mixture over apples. Bake at 375 degrees F. for 35 minutes or until apples are tender when tested with a toothpick. Serve warm or chilled.
Root Beer
Serves 8
*******************************************************
To each guest, serve 1 1/2 c root beer, icy cold, in frosted mugs or beer steins.
Cucumber Salad
Serves 8
*******************************************************
2 medium cucumbers
2 T vinegar
1 medium onion
sour cream
salt
pepper
Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Chill.
Franks 'N' Dip
Serves 8
*******************************************************
1/3 c ketchup
1/3 c chili sauce
2 t prepared horseradish
2 t low-calorie jelly, any flavor
6 oz. frankfurters, cut into 24 equal pieces
In small saucepan combine ketchup, chili sauce, horseradish, and jelly. Add frankfurters; stir to coat. Cook over medium heat, stirring occasionally, until frankfurters and sauce are heated throughout. Transfer to chafing dish. Serve with toothpicks.
Hot Dutch Potato Salad
Serves 8
*******************************************************
4 slices bacon
1/8 t pepper
1/2 c chopped onion
1 t sugar
1/2 c chopped bell pepper
1 egg
1/4 c vinegar
1 quart hot, cubed, cooked potatoes
3 hard boiled eggs
1/4 c grated raw carrot
Dice bacon and pan fry. Add chopped onion and pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.
Apple Crumble
Serves 8
*******************************************************
8 small apples, pared, cored, and sliced
1/4 c lemon juice
2 t cinnamon, divided
8 slices raisin bread, toasted and made into crumbs
2 T plus 2 t margarine
Arrange apple slices in bottom of large, shallow baking pan. Sprinkle with lemon juice, then 1/2 t cinnamon. In a medium bowl combine remaining 1 1/2 t cinnamon with remaining ingredients. Mixture should be crumbly. Sprinkle crumb mixture over apples. Bake at 375 degrees F. for 35 minutes or until apples are tender when tested with a toothpick. Serve warm or chilled.
Root Beer
Serves 8
*******************************************************
To each guest, serve 1 1/2 c root beer, icy cold, in frosted mugs or beer steins.
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