Thank You for This
Food
Four year old Jimmy was
asked to Give Thanks before the big dinner. The family members bowed their heads in
expectation. He began his prayer,
thanking God for all his friends, naming them one by one. Then he thanked God for Mommy, Daddy, brother,
sister, Grandma, Grandpa, and all his aunts and uncles. Then he began to thank God for the food. He gave thanks for the turkey, the dressing,
the fruit salad, the cranberry sauce, the pies, the cakes, even the Cool Whip.
Then he paused, and everyone waited--and waited. After a long silence, the young fellow looked
up at his mother and asked, "If I thank God for the broccoli, won't he
know that I'm lying?"
Give Thanks to God this Thanksgiving
. . .
with an Earnest Heart!
And Now, the Meal to Die for . . .
Turkey Dinner with all the Extras
Parsnip Dressing – as told to Ed Tigh by the Galloping Gourmet,
Graham Kerr
10 lb
6 Parsnips finely sliced
1 Lg
Onion
1 Clove for fresh Garlic,
smashed
1 lb Butter
Melt butter in pan and sauté parsnips, onions,
and garlic to soften and brown
1 lb Ground Sausage
½ cup Ketchup
Mix together and fry to
brown… Do Not Over Cook!
Mix above mixtures
together and add …
2 or more cups of Bread
Crumbs
1 batch of chopped Parsley
1 tablespoon of Thyme
2 tablespoon of Sesame
Seeds
Salt and Pepper to Taste.
Firm up Dressing by adding
3-4 raw eggs as desired.
Stuff
Lay strips of Bacon over
Bird while cooking to prevent burning.
Sausage Gravy
1 lb Sage flavored bulk
pork Sausage
2 tablespoons finely
chopped Onion
6 tablespoons all-purpose
Flour
1 qt Milk
½ teaspoon Poultry Seasoning
½ teaspoon ground Nutmeg
¼ teaspoon salt
Dash of Worcestershire
Sauce
Dash hot Pepper Sauce
Crumble sausage into a
large saucepan; cook over medium-low heat.
Add onion, cook and stir until
transparent. Drain,
discarding all but 2 tablespoons of drippings. Stir in flour, cook
over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk.
Add seasonings; cook, stirring, until thickened.
Broccoli Salad - From the Kitchen of Jean DeCaccia
Make this Dressing
the night before
1 cup Mayonaise
¼ cup Sugar
2 tablespoons Cider Vinegar
Optional: Garlic Lovers add
2 mashed cloves of Garlic
4 Stalks Broccoli – Cut into
bite size pieces
Peel
stalks and slice thinly
8 Slices of Bacon – crisp &
crumbled
½ cup Golden Raisins
Add Bacon & Raisins just
before serving
Sea Food Salad – St Patrick’s Ladies
Luncheon 1968
2 Sm
Pkgs Lemon
Jell-o
1 Can Tomato Soup
3
Oz Cream
Cheese
1 Cup Mayonnaise
4 Oz Shrimp
drained
1 Sm
Can Tuna drained
1
Cup Celery diced
1 Green
Bell Pepper chopped
1 Yellow
Onion diced
1 Sm
Can Petite
Green Peas drained
Dissolve jell-o with 1 cup
of boiling water and set aside until warm, but not set. In a separate pan, bring soup to a boil and
beat in cream cheese and mayonnaise. Add
remaining ingredients, and then fold in the jell-o. Chill for 12 hours in a round “O” mold.
Festivizing your salad with medium shrimp placed around jell-o, cocktail
sauce in the middle, and some greenery makes a nice display as well as making
it a very special treat during the Holidays.
Orzo Salad with Lemon, Feta, and Pine Nuts
– From the Kitchen of Liz
Flavors of the Greek Mediterranean
¼ cup extra virgin Olive Oil
2 tablespoons fresh Lemon
Juice
1 ½ teaspoons
minced Garlic
½ teaspoon dried Oregano
½ teaspoon kosher Salt or more as needed
1/8 teaspoon freshly ground
Pepper or more as needed
½ teaspoon Sugar
1 cup Orzo
¼ cup Pine Nuts
¼ cup Golden
Raisins
3 tablespoons finely chopped
pitted oil-cured Black Olives
3 tablespoons finely chopped
red onion
¼ cup thinly sliced fresh
Basil
2 oz Feta Cheese, drained
& crumbled
Whisk together the olive oil,
lemon juice, garlic, oregano, the ½ teaspoon kosher salt, the 1/8 teaspoon
pepper, and the sugar in a small bowl.
Set aside.
Fill a large pot three
quarters full of water. Bring to a boil
over high heat and add kosher salt. We
use 1 ½ teaspoons kosher salt per quart of water. Add the orzo and cook, stirring occasionally,
until just tender but still firm to the bite, 8 to 10 minutes.
Meanwhile, put the pine nuts
in a dry small skillet over medium-low heat.
Shake constantly until evenly toasted on all sides, about 5 minutes.
Drain the orzo and transfer
to a medium bowl. Add the dressing to
the hot pasta and toss to coat. Let cool
to room temperature, stirring occasionally.
Add the pine nuts, raisins, olives, red onion, and basil, and stir to
combine. Add the feta and toss
lightly. Adjust the seasonings with more
kosher salt and pepper as necessary.
Sweet
Potatoes Smothered with Marshmallows - From the Kitchen of Diane Tigh
2
lbs fresh Sweet Potatoes
Sweet Potato / Yam Soufflé - From the Kitchen of Janet Mease 1
lbs fresh Sweet Potatoes - cooked
Tawny Pumpkin Pie – A Big Girl Favorite 1 16 oz can Pumpkin ¾ cup firmly packed Brown
Sugar 3 Eggs 1 teaspoon Cinnamon ½ teaspoon Ginger ½ teaspoon Cloves ¼ teaspoon Salt 1 ¼ cups
low-fat Milk Place pumpkin, brown
sugar, eggs, cinnamon, ginger, salt and cloves in a mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 30 seconds. Stop and scrape bowl. Continuing on speed 2, slowly add milk and
mix about 1 ½ minutes. Follow procedure for One
Crust pie. Fill with pumpkin mixture.
Bake at 400 degrees for 40-50 minutes, or until knife inserted near
center comes out clean. Serve topped with a generous amount of real
whipped cream!
