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Recipes
| MAPLE AND TARRAGON SWEET
POTATOES Makes 8 to 10 servings Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes. 4 pounds sweet potatoes, peeled and sliced 1/4-inch thick 1/3 cup maple syrup 1/4 cup soy margarine, melted 1/4 cup orange juice 1/4 teaspoon cinnamon 1/2 teaspoon salt 2 teaspoons dried tarragon Preheat the own to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes uncovered, or until glazed and golden around the edges.
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WALNUT-APPLE STUFFING Makes 6 to 8 servings 6 cups firmly packed diced whole grain bread 2 ½ tablespoons margarine 1 ½ cups chopped red onion 1 ½ cups peeled, diced tart apple 3 bunches scallions, minced 2 tablespoons chopped fresh parsley ½ teaspoon each: dried thyme, savory 3/4 teaspoon seasoned salt, more or less to taste 3 tablespoons currants freshly ground pepper to taste 1 ½ cups Light apple juice Preheat the oven to 350 degrees. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the margarine in a large skillet. Add the red onion and saute over moderate heat until golden. Add the apple and saute for another 5 minutes. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow l ½-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. |
| Cornmeal topping 5 cups water 1 1/4 cups cornmeal ½ teaspoon salt 1 cup grated Cheddar-style soy "cheese" Heat the oil in a large skillet. Add the onion and saute until it is translucent. Add the garlic and bell pepper and continue to saute until the onion is golden brown. Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat. Bring the water to rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally. Preheat the oven to 375 degrees. Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve. |
Streusel topping 1/2 cup whole wheat pastry flour 1/4 cup wheat germ 1/4 cup finely chopped almonds or pecans 1/4 cup light brown sugar 1/4 teaspoon each: cinnamon and nutmeg 2 tablespoons soy margarine, melted Preheat the oven to 350 degrees. Place the pumpkin, egg substitute, sugar, applesauce, and spices in the container of a food processor or blender. Process until very smoothly pureed. Pour into the pie crust. In a small bowl, stir the streusel ingredients together and quickly stir in the margarine until all the dry ingredients are lightly coated. Sprinkle eve"ly over the pumpkin filling. Bake for 45 minutes, or until the crust is golden and the filling is set Let cool. Serve at room temperature.
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| PUMPKIN STREUSEL PIE Makes 1 9-inch pie Guests often bring additional desserts to Thanksgiving dinner, but if you've had no such offers, you might want to double this recipe and make two pies. 1 2/3 cut pureed pumpkin 1 egg substitute, beaten (comparable to one egg in amount) 1/2 to 2/3 cup light brown sugar, to taste 3/4 cup applesauce 1 teaspoon cinnamon 1/2 teaspoon each: ground ginger, allspice 9-inch pastry crus
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SWEET CRANBERRY RELISH Makes 8 to 10 servings A sweet-tart relish, this adds a refreshingly tangy note and a jewel-like color to the meal. 12 ounces fresh cranberries 1-pound can pineapple chunks with liquid 2 medium apples, peeled, cored, and diced 1/3 cup pecan halves 2 tablespoons agar flakes (see note, below) 1/3 cup light brown sugar, more or less to taste ½ teaspoon cinnamon Place the cranberries in the container of a food processor. Pulse on and off until coarsely chopped. Transfer to a mixing bowl. Drain the liquid from the pineapple chunks into a small saucepan. Transfer the pineapple chunks to the food processor along with the apples and nuts. Pulse on and off until coarsely chopped. Add to the cranberries in the mixing bowl. Combine the agar Rakes with the juice in the saucepan. Bring to a simmer, stirring frequently, and cook until the Rakes are dissolved, about 5 minutes. Pour into the mixing bowl and mix thoroughly with the fruit. Add enough sugar to create a sweet-tart balance to your taste. Stir in the cinnamon. Pour the mix- ture into an attractive serving bowl and chill for several hours. NOTE: Agar flakes are readily available in most natural food stores as well as Oriental markets. These tiny, flavorless, colorless flakes, derived from a seaweed, are the best vegetable-derived jelling product available. |
| TURKEY AND WILD RICE BAKE 1 package (6 ounces) wild and white rice mix, uncooked 2-1/3 cups water 1 can (4 ounces) sliced mushrooms, drained 1 can (14 ounces) whole artichoke hearts, drained and quartered 1 jar (2 ounces) chopped pimento, drained 2 cups cooked turkey, cut into «-inch cubes 1 cup Swiss cheese, shredded In 2-quart casserole combine rice with seasoning packet, water, mushrooms, artichokes, pimento and turkey. Cover and bake in 350 degree F. Oven 1 hour and 15 minutes or until liquid is absorbed. Top casserole with cheese and bake, uncovered, 5 to 10 minutes or until cheese is melted and golden brown.
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Roast
Turkey With Pan Gravy Serves: 14 Work Time: 45 minutes Total Time: about 4 hours 15 minutes One 14-pound fresh or frozen (thawed) turkey, 1 1/2 teaspoons salt, 1/2 teaspoon coarsely ground black pepper, Pan Gravy, fresh herbs and grapes for garnish 1. Preheat oven to 325 degrees F. Remove giblets and neck from turkey; reserve for making Pan Gravy. Rinse turkey with cold running water and drain well. 2. Fasten neck skin to back with 1 or 2 skewers. With turkey breast side up, fold wings under back of turkey so they stay in place. Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp. 3. Place turkey, breast side up, on rack in large roasting pan. Rub turkey all over with salt and pepper. Cover turkey with a loose tent of foil. Insert meat thermometer through foil into thickest part of thigh next to body, being careful that pointed end of thermometer does not touch bone. Roast turkey about 3 3/4 hours; start checking for doneness during last hour of roasting. 4. While turkey is roasting, prepare giblets and neck to use in Pan Gravy. 5. To brown turkey, remove foil during last 1 hour of roasting time and baste occasionally with pan drippings. Turkey is done when thigh temperature on meat thermometer reaches 180 degrees to 185 degrees F and drumstick feels soft when pressed with fingers protected by paper towels. (Breast temperature should be 170 degrees to 175 degrees F.) 6. When turkey is done, place on warm large platter; keep warm. Prepare Pan Gravy. 7. To serve, garnish platter with fresh herbs and grapes. Serve with gravy. Remove skin from turkey before eating, if you like.
To make gravy, remove rack from roasting pan. Pour pan drippings through sieve into 4-cup measure or medium bowl. Add 1 cup giblet broth to roasting pan and stir until brown bits are loosened; pour into drippings in measuring cup. Let stand a few seconds, until fat separates from meat juice. Spoon 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard any remaining fat. Add remaining giblet broth and enough water to meat juice in cup to equal 3 cups. Into fat in saucepan over medium heat, stir 2 tablespoons all-purpose flour and 1/2 teaspoon salt; cook, stirring, until flour turns golden brown. Gradually stir in meat-juice mixture and cook, stirring, until gravy boils and thickens slightly. Stir in reserved giblets and neck meat; heat through. Pour gravy into gravy boat.
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Crafts
| Circle Turkey Supplies: Brown Paper Bags Scrap Construction Paper Glue Crayons Scissors Cut two circles out of paper bags; one about 5 inches and one about 3 inches. Cut out a strip (about 1 inch by 3-4 inches) and accordion fold it. Glue one end toward the top of the large circle and the other end in the middle of the small circle. Cut an oval (about 2 inches by 4-5 inches) to be the head and neck. and glue it to the middle of the small circle. From the scrap construction paper, cut out feathers on glue them to the top edge of the large circle. Color on eyes, beak, etc. |
Indian Vest
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| Indian Headband Supplies: Brown Construction Paper Scissors Stapler or Tape Scrap Construction Paper Cut brown construction paper into strips, fit it around childs head and staple or tape ends together. Cut feathers out of scrap construction paper and glue or staple onto headband. |
Thanksgiving
Characters Supplies: Toilet Paper Roll Crayons Glue Construction Paper Scissors Cover roll with black paper. Cut a small circle, draw a face on it, and glue it onto the roll. Other things to add: arms, feet hair hat brim, apron, etc. You can also make Indians and turkeys this way. |
| Hand Print
Turkey Supplies: Heavy Paper Brown Paint Feathers Dip child's hand in paint, and make a handprint on the paper (make sure the fingers are spread). Draw on a beak and glue on feathers. We have also added beads for eyes. |
Indian Drum Supplies: Oatmeal Box or any Can with Lid Tape Construction Paper Rubber Bands Crayons Scissors Cut a piece of construction paper to fit around can. Draw "Indian" designs on it, and tape it onto can. Cut 2 circles out of construction paper about an inch bigger than the lid. Put it over the top and bottom of the can, and use rubber bands to hold it on. |
| Paper Bag Turkey Supplies: Brown Paper Bags Scrap Construction Paper Newspaper Glue Crayons Scissors Stuff the paper bag with newspaper, leaving about 3 inches to fold shut. Try to fold it so both ends look the same and then glue it shut. Cut out feather shapes and glue onto bag. Draw and cut out turkey head and neck; making two tabs where the base of the neck will be. Fold one tab forward and one tab back and attach it to the bag |
Thanksgiving
Cornucopia Supplies: Paper Grocery Bags Magazines Crayons Glue Scissors Cut the paper bag so you can flatten it. Cut out the cornucopia cone shape, add a circle to the "open" end. Color it if desired. Cut out pictures of fruit from magazines and glue them onto circle of the horn.
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Jokes
What key has legs and can't
open doors?
A Turkey.
Gobbler said, "Doctor, help me! I can't stop acting like a turkey!"
"I see," said the doctor. "How long have you had this
problem?"
"Let me think a second. Mom laid the egg in 1954..."
What did the mother turkey say to her disobedient children?
If your father could see you now, he'd turn over in his gravy!
If April showers bring May flowers, what do May flowers bring?
Pilgrims!
Why did the turkey cross the road?
It was the chicken's day off.
If the Pilgrims were alive today, what would they be most famous for?
Their AGE
What are the feathers on a
turkey's wings called?
Turkey feathers
What's the best dance to do on Thanksgiving?
The turkey trot
Can a turkey jump higher than the Empire State Building?
Yes - a building can't jump at all
What do you get when you cross a turkey with an octopus?
Enough drumsticks for Thanksgiving
How can you make a turkey float?
You need 2 scoops of ice cream, some root beer, and a turkey
What kind of music did the Pilgrims like?
Plymouth Rock
Which side of the turkey has the most feathers?
The outside
Why did they let the turkey join the band?
Because he had the drumsticks
Why did the police arrest the turkey?
They suspected it of fowl play
What's the key to a great Thanksgiving dinner?
The turKEY
What did the turkey say before it was roasted?
Boy! I'm stuffed!
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