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Family favorite recipes for the Thanksgiving and history and scrapbooking to
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Preserving Thanksgiving
Memories for Scrapbooking
By Rachel Paxton
Last year our family tried out a new way to
preserve Thanksgiving memories, and the result was truly a treasured
keepsake.
A day or two before Thanksgiving, my
daughter and I used a turkey rubber stamp to make place cards for all of our
family members. We colored the place cards with colored pencils and wrote
people's names on them with a metallic gold pen.
We then cut up strips of paper to put into
a small basket to distribute before Thanksgiving dinner. The day of
Thanksgiving, after all of the guests had arrived, we handed out the slips
of paper and asked everyone to write down something they were thankful for.
Now you should have seen the looks I got!
Keep in mind that there were family members of all ages, from young
teenagers to adults. Most of them looked at me like I was crazy (because
this memory-making stuff is all new to them), but I told them they had to do
it before they could eat.
So they all sat to write down what they
were thankful for. Some came up with something very quickly, and others sat
there perplexed and worried they were going to spell something wrong.
Several didn't write anything down at all.
The end result was a wide variety of very
thoughtful answers. I put away the slips of paper, made sure to take some
good family pictures (carving the turkey, eating dinner, visiting with each
other, napping after dinner), and made sure to keep some of the place cards.
I don't always get to my scrapbook pages
immediately after an event like this. I do, however, make sure everything is
in one place so that I can assemble my pages when I'm ready.
I later went to the store to buy some
pre-cut Thanksgiving and fall images for my scrapbook pages, and then framed
my pictures with some coordinating cardstock pieces. I then laid out two
scrapbook pages with the photos, a couple of the turkey place cards, and
most of the slips of paper people had written on. I tried to arrange a
person's slip of paper near their photo.
My finished project was by no means fancy
or a work of art, but it will always be an irreplaceable treasured family
keepsake.
Photos of finished project:
http://www.crafty-moms.com/scrapbooking/sample_layouts_4.shtml
Rachel Paxton is a freelance writer and mom
of four. For scrapbooking, card making, gift-giving ideas, and more family
memory-making activities, visit
http://www.crafty-moms.com
Cornucopia Centerpiece for Thanksgiving
Day
By Candee Stark
As we enter into the month of November my
thoughts turn towards Thanksgiving and everything that this wonderful
holiday has to offer.
It is a time for spending time with family
and friends and for counting the many blessings the past year has brought to
us. Like most people I like to decorate for the holidays, and Thanksgiving
is no exception.
Indian corn, pumpkins, gourds, wheat,
fruits, nuts, and anything that symbolizes a bountiful harvest are at the
top of the list for things I like to include in my decorating scheme. The
best way to incorporate all of these items it to design a cornucopia
centerpiece for Thanksgiving Day.
What is a cornucopia?
Cornucopia is a Latin term derived from two words, cornu meaning horn and
copia meaning plenty. The horn of plenty, as it is also known, is shaped
like a horn or cone. It is usually shown overflowing with nuts and fruit.
(Freeman, Morton, S. The Story behind the
Words. Philadelphia: Isis Press, 1985)
This everlasting symbol of abundance is
easy to create and will become another important tradition you will want to
share with your family each year.
Cornucopia Centerpiece:
Materials:
- cone-shaped, store bought cornucopia
basket
- assortment of fall fruits and vegetables
(small pumpkins, apples, gourds, Indian corn, nuts, and berries)
- dried leaves, wheat, and other natural
fillers
- newspaper
- raffia
- thin sheet of plastic or plastic tray
(to protect table)
1. Stuff newspaper into cornucopia basket
(less harvest items will be needed with the appearance of more!)
2. Cover newspaper with a thin layer of
raffia or other natural fillers.
3. Place basket on plastic
4. Place larger fruits and vegetables in
basket.
5. Continue adding smaller itemsallow them
to spill out on the plastic (Remember, bountiful harvest!)
6. Fill in small places with berries and
nuts.
7. Use leaves and other natural items to
fill in the spaces; make sure protective plastic is totally covered.
About The Author
Candee Stark
Happy Thanksgiving! Please visit me at
http://www.flowers-and-garden.com/ if you would like to see a picture of
the cornucopia I created or you would like to read about other decorating or
garden ideas.
http://www.flowers-and-garden.com/cornucopia-centerpiece.html
History of Thanksgiving
Plymouth Plantation and Mayflower – Links to Our Past Guide, Part 1
By Cliff Calderwood Plimoth
Plantation and the Mayflower II ship are major attractions in Plymouth,
Massachusetts. Authentic yet entertaining the two are links to our past and
the 102 passengers that survived the journey across stormy seas.
During the journey the bad storms of the
North Atlantic forced the crew to take down the sails and just let the winds
blow the ship wherever it wanted. During one brutal storm one of the
Mayflower main beams cracked and the sailors where convinced they’d have to
turn back.
But the journey continued and because of it
the world was forever changed.
No, this is not going to be a history
lesson, but the first of two articles about two unique experiences of US
history you can have during your New England vacations.
This first article covers the area of
Plymouth Plantation, and the second in the series covers Sturbridge Village.
The Mayflower voyage of 1620 took 66 days
after leaving Plymouth, England on September 6, and anchoring in present day
Provincetown harbor in Cape Cod on November 11, 1620. Miraculously only one
passenger died on the voyage.
The Pilgrims decided Cape Cod was not a
suitable place for a settlement, and forced north because of the weather and
dangerous shoals south of Cape Cod, the pilgrims finally came ashore in late
November in present day Plymouth center.
That first winter at Plimoth Plantation
decimated the settlers due to cold and disease. Of the 102 that came ashore
only 52 were left in the spring.
The native Wampanoag men showed the
survivors how to plant corn and in October 1621 the Pilgrims celebrated
their first harvest at Plymouth Plantation. Later generations would
recognize the significance of the harvest by setting aside a special day
that we now call Thanksgiving. And this day, more than any other in our
calendar, binds every American to that fateful voyage in 1620.
And you can relive and feel this spirit and
the early days of settlement at Plimoth Plantation and Mayflower II replica.
Both located in the coastal town of Plymouth, a city about 40 miles south of
Boston and an easy ride on Route 3 south.
Plymouth Plantation is a 1627 Pilgrim
authentic village a few miles outside of the city but close to the highway
and well sign-posted.
An orientation movie and collection of
artifacts greet you at the Henry Hornblower Visitor Center. Plimoth
plantation itself is a loop tour with two primary sites, the 1627 Pilgrim
Village and the Hobbamock’s (Wampanoag) Homesite. The stroll from the museum
down to the main village passes by a craft center and crop fields.
The village itself is full of buildings and
gardens. Everything is plain and productive, and authentic.
The people of the village dress, talk, and
act, as best we know they would’ve on the original Plymouth Plantation. But
that doesn’t mean they are aloof or communicate in riddles or a strange
tongue. Their aim is to educate and entertain but still remain true to the
era. I’ve always found they are engaging and excellent in this balance.
The stroll out of the village along the Eel
River walk takes you to the Native people homesite.
As I said earlier, the Pilgrims would not
have survived the first year had it not been for help from the Native
Peoples. They taught them about the region and it’s agriculture and the
resources of the land, and how to thrive.
This special area is a home for an extended
family not another village. It honors the importance and affinity the Native
People have in this region.
Take time to appreciate the skills of
weaving and tanning practiced at the site, and the use of fire for burning
out boats. Go inside one of the houses and notice the materials and bindings
used for construction.
The inhabitants here do not role-play so
feel free to discuss modern day subjects with them.
And now… linger for a while longer at
Plymouth Plantation, and rest back at the visitor center, or purchase that
craft you saw at the store earlier. And then when you’re ready to continue,
leave Plimoth Plantation and head for town and the Mayflower II replica.
Mayflower II is docked on State Pier on
Water Street. Meter parking is available along the waterfront. .
You’ll think it a small ship.
Imagine the vast expanse of the North
Atlantic at times wild and unforgiving. A 2,760-mile trip in a ship that
leaked and creaked at an agonizing speed of 2 mph!
During your Mayflower tour you’ll meet
passengers on the ship role-playing for you. You’ll get to see the
passenger’s cramped quarters and the captain’s spacious cabin. But most of
all you’ll be cast back in time.
And if you close your eyes and listen to
the gulls overhead maybe you’ll hear the shouts of a sailor as he sights
landfall and one journey’s end… and the start of another.
Enjoy your day at Plimoth Plantation and
the Mayflower II. They are entertaining reminders of our history and a link
back to a monumental voyage.
For more information, opening times, and
ticket prices for Plymouth Plantation and the Mayflower visit their web site
at www.plimoth.org
Cliff Calderwood is the owner and
contributing writer of the
New
England vacations guide . You can read more about Plymouth Plantation,
The Mayflower, and get a free travel report at his
New
England vacation site.
Thanksgiving Quotes and
Poems
Top 25 Thanksgiving
Quotations
By Danielle Hollister
- "It is therefore recommended ... to set
apart Thursday the eighteenth day of December next, for solemn
thanksgiving and praise, that with one heart and one voice the good people
may express the grateful feelings of their hearts and consecrate
themselves to the service of their divine benefactor ..."
-- Samuel Adams, father of the American Revolution on November 1, 1777
(adopted by the 13 states as the first official Thanksgiving Proclamation)
- "Gratitude is the sign of noble souls."
-- Aesop's Fables
- "Thanksgiving is possible only for those
who take time to remember; no one can give thanks who has a short memory."
-- Anonymous
- "One act of thanksgiving made when
things go wrong is worth a thousand when things go well."
-- Anonymous
- "Thanksgiving is a circle of memories."
-- Anonymous
- "Thanksgiving is a time for remembering
and appreciating the special people in our lives. Our home is warmed by
the love of family and friends."
-- Anonymous
- "What we're really talking about is a
wonderful day set aside on the fourth Thursday of November when no one
diets. I mean, why else would they call it Thanksgiving?"
-- Erma Bombeck
- "My cooking is so bad my kids thought
Thanksgiving was to commemorate Pearl Harbor."
-- Phyllis Diller
- "I awoke this morning with devout
thanksgiving for my friends, the old and new."
-- Ralph Waldo Emerson
- "Who does not thank for little will not
thank for much."
-- Estonian proverb
- "Your friend is your field which you sow
with love and reap with thanksgiving."
-- Kahlil Gibran
- "There is one day that is ours.
Thanksgiving Day . . . is the one day that is purely American."
-- O. Henry
- "As we express our gratitude, we must
never forget that the highest appreciation is not to utter words, but to
live by them."
-- John Fitzgerald Kennedy
- "An optimist is a person who starts a
new diet on Thanksgiving Day."
-- Irv Kupcinet
- "Thanksgiving Day comes, by statute,
once a year; to the honest man it comes as frequently as the heart of
gratitude will allow."
-- Edward Sandford Martin
- "Thanksgiving comes to us out of the
prehistoric dimness, universal to all ages and all faiths. At whatever
straws we must grasp, there is always a time for gratitude and new
beginnings."
-- J. Robert Moskin
- "Thanksgiving Day is a jewel, to set in
the hearts of honest men; but be careful that you do not take the day, and
leave out the gratitude."
-- E.P. Powell
- " Not what we say about our blessings,
but how we use them, is the true measure of our thanksgiving."
-- WT Purkiser
- "Let us remember that, as much has been
given us, much will be expected from us, and that true homage comes from
the heart as well as from the lips, and shows itself in deeds."
-- Theodore Roosevelt
- "Great as the preparations were for the
dinner, everything was so contrived that not a soul in the house should be
kept from the morning service of Thanksgiving in the church."
-- Harriet Elizabeth Beecher Stowe
- "How wonderful it would be if we could
help our children and grandchildren to learn thanksgiving at an early age.
Thanksgiving opens the doors. It changes a child's personality. A child is
resentful, negative—or thankful. Thankful children want to give, they
radiate happiness, they draw people."
-- Sir John Templeton
- "Gratitude is the inward feeling of
kindness received. Thankfulness is the natural impulse to express that
feeling. Thanksgiving is the following of that impulse."
-- Henry Van Dyke
- "It is the duty of all Nations to
acknowledge the providence of Almighty God, to obey his will, to be
grateful for his benefits, and humbly to implore his protection and
favor."
-- George Washington in his first Presidential Proclamation
- "The Pilgrims made seven times more
graves than huts. No Americans have been more impoverished than these who,
nevertheless, set aside a day of thanksgiving."
-- H. U. Westermayer
- "And let these altars, wreathed with
flowers And piled with fruits, awake again Thanksgivings for the golden
hours, The early and the latter rain!"
-- John Greenleaf Whittier
Resource Box - © Danielle Hollister (2004)
is the Publisher of BellaOnline Quotations Zine - A free newsletter for
quote lovers featuring more than 10,000 quotations in dozens of categories
like - love, friendship, children, inspiration, success, wisdom, family,
life, and many more. Read it online at -
http://www.bellaonline.com/articles/art8364.asp
Importance of Thanksgiving
By David Leonhardt Thanksgiving is
the most important holiday of the year.
Oh, sure, Christmas is grand, and I know it has many, many fans. I'm not
knocking Christmas, but Thanksgiving is more important. And Easter has its
fans, too. Rebirth is a wonderful thing, but I still say Thanksgiving is
more important. Yes, the kids might put in a good word for Halloween. I am
sure they enjoy the costumes and the sugar overdose, but Thanksgiving is
more important.
Why?
Because the two most important words in the English language are "Thank
You". This is true for business success, for social pleasure, even for
self-actualization.
For business success, a thank you tells a
prospect or partner that you are appreciative of what she has just done. It
shows you have a genuine interest in that person and the business
relationship.
For social interaction, expressing
gratitude is equally important to show how you value the other person and
the social relationship you have with him. Thank you is a bonding phrase.
But thanksgiving is most important on a
personal level for our own happiness. This is true for anybody who has ever
lived, but it is even more true for us today.
Consider how much we have. More than any of
our ancestors, we live in the Land of Plenty. We have more than anybody who
lived at any time before. And for those of us who live in the developed
world, we have more than most people on our little planet even today.
I'm not just talking about "stuff". Oh,
sure, we have digital color televisions and computers that take us around
the world faster than the speed of sound. And we have 31 flavors of ice
cream waiting for us on every second street corner. And we throw out more
"junk" than we ever needed to own in the first place.
But we have so much more than just stuff.
Consider the following:
FREEDOM: More of the world lives in a
democracy than ever before, and democracy is becoming more open or
"democratic" with every year (perhaps in part due to the Internet).
OPPORTUNITIES: With freedom and affluence
comes opportunity. We have more opportunity to make more money, to earn it
the way we wish, to choose our profession, our location, even our lifestyle.
Women have just about reached equality with men in most of the developed
world, and more people are able to flee oppressive regimes.
KNOWLEDGE: Which came first, the chicken or
the egg? With freedom, comes the ability to satisfy our curiosity:
knowledge. And with knowledge comes a thirst for freedom. Let's face it, the
idea of "the ignorant masses" has become an anachronism. Even the dumbest
among us has more knowledge than most people who lived a couple centuries
ago. (I said more "knowledge", not more "wisdom", but that's another topic.)
HEALTH: Just surviving past childhood used
to be a major accomplishment. Now we expect to live into our 80s or 90s. And
we expect – no, we demand – to have exceptional health care all along the
way (even those who are afraid to go to the doctor!).
This list could keep growing, but I think
these are the major benefits of living in the twenty-first century,
especially in the developed world. What does that have to do with
thanksgiving and happiness?
Well, follow this train of thought.
Whatever you have, you can either appreciate or not. If you appreciate it --
I mean really notice that you have it, that it is good, that you feel good
about having it -- it will bring you happiness. However, if you get used to
it, take it for granted, and focus on getting something you don't have, it
won't bring you happiness.
Appreciation is the key to happiness.
Whatever you truly and proactively appreciate, whether "stuff" or education
or a vacation, will bring you happiness. But in this fast-paced,
dog-eat-dog, over-stimulated society how can we appreciate anything?
Sadly, many of us who have the most to be
grateful for express gratitude the least and feel the least appreciation. It
seems the more we have the more we want. The more we want, the less we
appreciate what we have. The less we appreciate, the less value there is to
having anything, which may explain why we keep wanting more
The secret to feeling that appreciation we
often overlook is in expressing our gratitude vocally or in writing. How can
we possibly fail to appreciate something when we say "Thank you" for it and
focus our attention on the appreciation?
I offer several ideas on how to express
gratitude in the "Get Happy Workbook" and my book "Climb your Stairway to
Heaven: the 9 habits of maximum happiness", including keeping a gratitude
journal, saying grace, practicing "bolsterism", or just sending flowers,
cards, or an appreciative e-mail message – to name just a few ideas. Perhaps
the most useful of all ideas is to make Thanksgiving Day every day.
Christmas is important. Easter is
important. Halloween is important for the kids. But for our own personal
happiness, there is nothing like a truly heartfelt Thanksgiving.
About The Author
David Leonhardt is author of The Get Happy Workbook (http://www.T
heHappyGuy.com/happiness-workbook.html) and Climb your Stairway to
Heaven: the 9 habits of maximum happiness (http://www.TheHappyGuy.com/happiness-self-help-book.html),
and publisher of the free ezine: Daily Dose of Happiness. (http://www.TheHappyGuy.com/daily-happiness-free-ezine.html).
Web site:
http://www.TheHappyGuy.com.
amabaie@phastnet.com
Some of my Favorite
Thanksgiving Recipes
Apple Raisin Bread Stuffing for Thanksgiving
3/4 c. minced onion
1 1/2 c. chopped celery
1 c. butter
7 c. soft bread cubes
1 tbsp. salt
3 c. finely chopped apples
3/4 c. raisins
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper
In large skillet, cook and stir onion and celery in butter until onion is
tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining
ingredients and toss. Stuff turkey just before roasting. Yield 9 cups enough
for a 12 pound turkey.
Holiday Bread Stuffing for
30 People
2/3 c. chopped onion
1 c. chopped celery
2/3 c. butter or margarine
Salt and pepper to taste
2-1/2 tsp. poultry seasoning
10 c. bread cubes
1/2 c. golden raisins
1 lg. apple, chopped
1/2 c. chopped almonds, toasted
1 1/2 c. chicken broth
Preheat oven to 325 degrees. Sauté onion and celery in butter until tender.
Add salt, pepper and poultry seasoning. Combine bread cubes, raisins,
chopped apple and almonds in large bowl, mix well. Stir in seasoned butter
mixture. Pour in broth, stirring well. Spoon into large 5 quart baking pan.
Bake for 1 hour. Yield: 36 servings.
My Favorite Old Fashioned
Bread Stuffing
2 - 24 oz. loaves, cubed and dried
1 1/2 c. chopped onion
3 c. celery
1 c. margarine
1 c. vegetable shortening
1 tbsp. salt
1 tsp. pepper
Sage to taste
Cook onion and celery in shortening and butter until tender crisp. Mix
seasonings together and sprinkle over bread cubes. Add onion mixture and
toss lightly with enough hot water to moisten all the bread. Roast
immediately in a casserole dish.
Baked Corn Casserole
1 can cream style corn
1 can whole kernel corn
1 pkg. Jiffy cornbread mix
1 c. sour cream
1 tsp. salt
2 tsp. black pepper
1 stick oleo, melted
1 c. shredded cheese
Mix all ingredients and bake 1 hour at 350 degrees in greased casserole
dish.
Old Fashioned Corn
Casserole
1 (14 ounce) can cream style corn
3/4 c. milk
1 c. saltine cracker crumbs
1 sm. onion, chopped
1/2 c. green pepper, chopped
Salt & pepper
Mix all ingredients together. Dot well with butter. Bake in greased dish in
350 degree oven for 30 minutes.
Traditional Green Bean
Casserole
2 boxes frozen French style green beans (thawed)
1 medium onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings
Sauté onions in butter. Layer in a greased casserole: 1. Beans 2. Onions 3.
Water chestnuts 4. Cheese 5. Mushroom soup 6. Repeat layers Bake 25 minutes
at 350 degrees or until heated through. Add onion rings the last 5 minutes.
Serves 6.
My favorite Hash Brown
Casserole
2 lb. pkg. frozen hash browns, thawed
1 1/2 sticks butter, melted
1 c. chopped onion
1 can cream of chicken soup, undiluted
8 oz. carton sour cream
2 c. shredded cheddar cheese
2 c. corn flakes
Garlic salt to taste (opt.)
Combine potatoes, 1 stick melted butter, onions, soup, sour cream and
cheese, stir well. Spoon into greased 2 1/2 quart casserole. Crush cereal
and stir in 1/2 stick melted butter. Sprinkle over casserole. Bake at 350
degrees for 1 hour. Garnish with parsley, if desired. Baking dish 11-3/4 x
7-1/2 x 1-3/4 inches may also be used.
Old Fashioned Scalloped Potatoes with
Cheese
White Sauce recipe included
8 lg. potatoes
2 c. Velveeta cheese
White sauce with 4 cups milk
WHITE SAUCE:
8 tbsp. oleo (1 stick oleo)
8 tbsp. flour (1/2 c.)
Salt
Pepper
4 c. milk
Bake at 350 degrees about 45 minutes. Serves 10.
My Favorite Cranberry
Jell-O Salad
1 can (8 oz.) cr. pineapple in own juice
1 can (16 oz.) Ocean Spray whole cranberry sauce
1 pkg. (3 oz.) Raspberry gelatin
1/4 c. chopped nuts
1/4 c. chopped celery
Drain pineapple, save juice, add water to make 1 1/4 cup liquid. In saucepan
bring liquid to boil and remove from heat. Stir in gelatin until dissolved.
Break up cranberry sauce with fork and stir into gelatin mixture. Cool until
slightly thick and add celery, nuts and pineapple. Pour into mold and chill.
Fresh Cranberry Relish
1 lb. cranberries, ground
1/2 lb. mini marshmallows
1/2 c. pecans, chopped
1 1/2 c. sugar
1 sm. can crushed pineapple
1/2 pt. whipping cream
Mix first five ingredients together. Whip 1/2 pint whipping cream, then fold
into fruit mixture. Freeze overnight.
Family Favorite Potato
Salad
5 lb. potatoes, cooked, peel and dice fine
1 dozen boiled eggs, chopped fine
3 c. celery, chopped fine
1 lg. onion, chopped fine
3 tsp. celery seed
Mix above and add dressing.
DRESSING
3/4 to 1 qt. salad dressing
1 c. sugar
1/2 c. mustard
1/3 to 1/2 c. white vinegar
Impossible Pumpkin Pie
(Makes its own crust)
3/4 c. sugar
1/2 c. Bisquick (baking mix)
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plate, 9 x 1-1/4 or 10 x 1-1/2 inches.
Beat all ingredients until smooth one minutes in blender on high or two
minutes with hand beater. Pour into plate. Bake until knife inserted in
center comes out clean, 50 to 55 minutes.
Old Fashioned Pumpkin Pie
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. allspice
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
1 tbsp. molasses
2 c. pumpkin, cooked and mashed or
canned
3 eggs
1 c. evaporated milk
Pastry for 1 (10 inch) pie plate
Mix spices, sugars and molasses, add to pumpkin and mix well. Add eggs,
slightly beaten. Add milk, mix and pour into crust. Bake 15 minutes at 450
degrees and an additional 30 minutes at 375 degrees. Use foil circle on
crust if it becomes too brown. Makes 6 to 8 servings.
Chiffon Pumpkin Pie
1 (9") graham cracker pie shell
1 envelope unflavored gelatin
1/2 c. light brown sugar, firmly packed
1/2 tsp. salt
1-1/2 tsp. pumpkin pie spice
Whipped cream (optional)
2 tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar
Prepare pie shell. Refrigerate until needed. In small saucepan, combine
gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks,
milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat.
Transfer to medium bowl, cool, then refrigerate, covered until firm.
Meanwhile in small bowl, beat egg whites until foamy. Gradually beat in
sugar, 2 tablespoons at a time, beating well after each addition. Continue
to beat until stiff peaks form when beater is raised. Beat pumpkin mixture
until smooth. Gradually beat egg-white mixture into pumpkin mixture, only
until just combined. 10. Turn mixture into pie shell, refrigerate until
firm, about 2 hours. (See note below.) Serve garnished with whipped cream,
if desired. Note: If filling is too soft to mound when turned into pie
shell, refrigerate about 10 minutes, then turn into pie shell.
Our Family's Favorite Pecan
Pie
1 c. sugar
2/3 c. white corn syrup
3 eggs
1/4 tsp. salt
1 tsp. vanilla
1 c. pecans (cut into sm. pieces)
1/2 stick oleo or butter
1 tbsp. flour
Combine sugar, butter and syrup until a smooth blend. Add flour, salt and
eggs together and beat slightly. Add vanilla and pecans. Bake in unbaked pie
shell for one hour at 350 degrees.
Old Fashioned Cherry Pie
1 c. sugar
1/4 c. all-purpose flour
1/2 c. juice from cherries
3 c. canned tart red cherries,
drained, pitted
1 tbsp. butter, soft
4 drops almond extract
Pastry for 9 inch lattice - top pie
Combine sugar, flour, and 1/4 teaspoon salt; stir in juice. Cook and stir
over medium heat until thick; cook 1 minute longer. Add cherries, butter,
extract, and 10 drops red food coloring. Let stand; make pastry. Line 9 inch
pie plate with pastry; fill. Top with lattice crust. Flute edges. Bake in
very hot oven (450 degrees) for 10 minutes. Reduce heat to 350 degrees and
bake about 45 minutes more.
Southern Sweet Potato Pie
3 med. size sweet potatoes
1 c. sugar
1 tsp. each cinnamon & nutmeg
2 tbsp. butter
3/4 c. water
1/2 tsp. salt
Boil potatoes; when cool, slice. Line pan with pastry; bake slightly but not
brown or done. Make syrup of other ingredients. Place in bottom of pastry a
layer of sliced potatoes; pour part of syrup over potatoes; add another
layer of potatoes and cover with remaining syrup. Top may be covered with
pastry. Bake in quick oven.
Southern Sweet Potato
Casserole
4 c. sweet potato, cooked and mashed
1 tbsp. vanilla
2 eggs
1 c. white sugar
1 1/2 c. melted margarine
Mix well put into 9 x 13 pan.
TOPPING
1 c. brown sugar
1/2 c. flour
1 c. nuts (pecans)
1/2 c. butter
Mix until crumbly, put on top of sweet potatoes. Bake at 350 degree oven for
30 to 35 minutes.
Thanksgiving Ambrosia Salad
2 c. orange or tangerine sections, drained
1/2 c. miniature marshmallows
1/2 c. flaked coconut
2 bananas, sliced
1 c. heavy cream
6 tbsp. confectioner's sugar
1/2 tsp. almond flavoring
1/4 c. quartered red and green
Maraschino cherries
Combine orange or tangerine sections, marshmallows, coconut and banana
slices. Refrigerate at least 2 hours for flavors to blend. A few minutes
before serving time, heat heavy cream until it begins to thicken. Gradually
add confectioner's sugar and almond flavoring, beating until cream stands in
soft peaks. Fold whipped cream into orange mixture. Spoon into serving bowls
and sprinkle with cherries.
Baked Pumpkin Seeds
Cover with 2 quarts water, 1/4 cup salt in water. Bring to a boil and boil
4-5 minutes. Drain and place spread out on cookie sheet. Bake at 300 degrees
for 40-45 minutes. 1 teaspoon butter to cup of seeds while in oven. Stir in
1/2 way through. (You can butter before putting in the oven.)
Baked Turkey and a Bag
1 (12 to 14 lb.) turkey
1 stick margarine
1 tart apple
3 stalks celery
1 lg. onion
2 brown grocery bags
Take grocery bags, insert one into the other. Grease the inside with oleo
(use entire stick). Remove giblets from turkey and prepare turkey for
baking. Rub cavity well with salt. Cut apple and onion into quarters. Break
celery into 3- 4 pieces per stalk. Stuff all inside turkey. Put prepared
turkey into buttered bags and staple top after trimming excess inches. Set
oven at 250 degrees and bake from 11 p.m. until 6 a.m. Turkey will be brown
and very juicy.
Glazed Turkey Breast
1 whole boneless turkey breast with
skin (about 4 lb.)
RAISIN-APPLE STUFFING: (see recipe
later in this section)
1/2 c. thawed frozen orange juice
concentrate
1/4 c. juice*
1/4 c. coarse grain Dijon mustard
*Sweetened cranberry - sauce conserve, jellied cranberry sauce or all-fruit
apricot or raspberry jam. HEAT OVEN TO 350 DEGREES. Open turkey breast like
a book, skin-side down. Cover with waxed paper or a heavy-duty plastic food
storage bag. Using a meat mallet or bottom of small heavy skillet, pound
meat to uniform 3/4-inch thickness. Uncover meat; spoon stuffing lengthwise
down the center to within 1/2 inch of narrow ends. Bring up long sides,
pressing down stuffing to cover. Tie in several places with kitchen string.
Place on rack set in roasting pan. Stir remaining ingredients in a small
bowl until blended. Brush generously over entire rolled breast. Roast 1-1/4
to 1-1/2 hours, basting 4 times, until juices run clear, met is tender when
pierced and a meat thermometer inserted in center not touching stuffing
registers 170 degrees. Remove to a cutting board and let stand 15 minutes.
Remove string and cut turkey into 16 slices. Arrange on serving platter.
Makes 12 servings
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