Thursday, November 24, 2011

Thanksgiving Thoughts and a recipe or two!


May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
Simple Cranberry Sauce
The simplest of cranberry sauces that gets raves at the Thanksgiving table every time it is served.
1 12 oz. package of fresh cranberries
enough maple syrup to cover the berries (real maple syrup and I like to use grade B for this dish)
1/4 cup of good quality bourbon
Heat the cranberries over medium heat, covered with the maple syrup by at least 1/2 inch until the berries pop and soften.
Lower heat to very low, add the bourbon, cook 10 minutes more.
Cool at least one hour in the refrigerator.  

Cranberries: "The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce." John Josselyn, while visiting New England in 1663
Thanksgiving, man. Not a good day to be my pants. ~Kevin James
Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence. ~Erma Bombeck
Sweet Tater Casserole
From a community cookbook from the West Mall Old timers Hockey League  Etobicoke Ontario
2 cups of cooked mashed sweet potatoes
1/2 cup crushed pineapple drained
1/3 cup crunchy peanut butter
1/4 cup brown sugar
1/2 lb. bacon, cooked and crumbled
I bake the sweets, poked with holes in microwave,cool, peel and mash.
Combine all ingredients but the bacon.
Spoon in non stick sprayed casserole dish.
Bake at 325 for 20 minutes, 
Top with bacon pieces and bake five minutes more.
We have so much to be thankful for this year. We have been blessed with good fortune and better health.  Thank you.
 ~Hem your blessings with thankfulness so they don't unravel.~ 




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