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Time to give thanks

November 16, 2011
By Pat Jensen , Marshall Independent

This poem, written by Virginia K. Oliver, echoes the thoughts of many.

I Would Give Thanks

I would give thanks for many things

On this Thanksgiving Day,

Thanks for all the blessings life brings

Each day along the way.

I would give thanks for life, for health,

For home, for food, and too,

All that I count my greatest wealth ...

Family and friendships true.

I give thanks for my native land,

For freedom on this day,

Where we worship and understand

Our privilege to pray.

I would give thanks for many things

And do the best I can

To be worthy of all life brings

And serve my fellowman.

Nov. 24 - a day on which we enjoy a feast that celebrates gratitude. Such an occasion deserves (besides good food), a beautiful table.

Look to the rich colors in nature where fruits, vegetables and flowers provide inspiration. Very often, a quick trip to the grocery store can yield just what you need to create the perfect centerpiece for your table.

For example, fill a clear glass hurricane candleholder or a tall glass vase with colorful fruit.

A squash can serve as a flower vase; cut off a section and hollow out a portion of the squash to allow space for the flower stems. Don't forget to water.

A centerpiece that carries more meaning can be made by placing a small tree branch in a flowerpot filled with dirt or small rocks. If desired, cover the soil with some dried moss or a piece of brown felt. May wish to tie a bow around the flowerpot using jute, raffia, fabric, or ribbon. Or, paint some simple designs on a plain pot or add colorful stickers. Great project for the kids. The next step is to cut out leaf shapes from construction paper (brown, green, yellow, orange, red). Punch a hole in each leaf and add a yarn "loop." Encourage family and friends to jot down what they are thankful for on the paper leaves and hang them on the tree. After the meal, the notes may be read.

Easier than grandmother's recipe

TURKEY PIE

2 cups chopped, cooked turkey

2 hard-cooked eggs, peeled and sliced

1-1/4 cups turkey or chicken broth

1 (10-3/4 oz) can cr. of celery soup, undiluted

1/4 cup (or less) diced onion, opt.

1/4 cup diced celery, opt.

1/4 cup butter, softened

1 cup self-rising flour (see note below)

1 cup milk

1/4 tsp. pepper

Place turkey in a lightly greased 9x13-in. baking dish. Layer egg slices on top of turkey. In a med. saucepan. combine broth and celery soup; bring to a boil. Pour hot broth mixture over turkey and eggs. In a med. mixing bowl, cut butter into flour; blend in milk and pepper. Spoon dough over mixture in baking dish. (Dough will not be smooth). Bake at 425 for 30 min. or until crust is browned.

NOTE: To make your own self-rising flour, add 1-1/2 tsp. baking powder and 1/2 tsp. salt to 1 cup all-purpose flour.

Variation: Could substitute chicken for turkey.

This salad features ham and turkey

HUDSON'S SECRET SALAD

2 cups mayonnaise [no substitutes]

3 hard-cooked egg yolks, grated

3 T. grated onion

2 T. finely chopped fresh parsley

4 to 5 cups shredded lettuce

2 cups cooked, julienned ham

2 cups cooked, julienned turkey breast

2 cups julienned Swiss cheese

12 sweet gherkins, thinly sliced (may use less)

Combine mayo, egg yolks, onion and parsley; mix well. Cover and refrigerate several hours to allow flavors to blend. In a large serving bowl, toss together lettuce, ham, turkey, cheese and gherkins. Pour some of the mayo mixture over lettuce mixture; toss to coat all ingredients. When serving, pass remaining mayonnaise mixture at the table. Yield: 6 servings.

Note: This salad is best when served shortly after mayo mixture has been added to lettuce combo.

My daughter says, 'yummy'

CAROLYN'S PUMPKIN DESSERT

1 large or 2 reg. size cans pumpkin

1 tsp. each ginger, cinnamon, salt

2 cups sugar

6 eggs

1 pt. half and half

1 pkg. (18.25 oz) yellow cake mix

1/2 cup butter

Combine pumpkin, spices, salt, sugar and eggs. Add half and half. Grease 9x13-in. pan. Pour mixture into pan. Combine cake mix and butter until crumbly. Sprinkle this over top. Bake at 350 for 1 hour or until knife comes out clean. Allow to cool before digging in. Great served with whipped cream.

Just a thought: There's always a lot to be thankful for if we take the time to look for it. For example, I'm sitting here thinking how nice it is that wrinkles don't hurt.

 
 

 

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