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  THIS WEEK'S FEATURES AND RECIPES:

   > Article: Growing Up With Thanksgiving Tradition

   > Food Funnies: Warning Signs Of A Bad Thanksgiving

       T H A N K S G I V I N G   C O U N T D O W N :

    * Roast Turkey and Gravy
       
    * Old Fashioned Bread Stuffing
       
    * Creamed Onions
       
    * Mashed Potatoes
       
    * Green Beans with Toasted Almonds
       
    * Sweet Potatoes with Marshmallows
       
    * Creamy Coleslaw
       
    * Pumpkin Pie
       
    * Mincemeat Pie

     Healthy Eating:

    Low Carb: Sesame Beef

    Diabetic: Sage Pot Roast

    Low Fat: Cinnamon Sour Cream Coffee Cake

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  This Week's Cooking Tips

   Turkey Tips:

 * Purchase one pound of turkey per person to be served. This formula
   allows for the holiday meal plus a little left over for the prized
   turkey sandwich.

 * Ensure that the packaging is intact and avoid purchasing a bird
   with packaging that has rips or tears.

 * Save on supermarket specials by purchasing more than one turkey.
   A whole frozen turkey may be stored in your freezer for up to 12
   months.

 * Select the size of turkey based on number of servings needed. There
   is no appreciable difference between female (hen) and male (tom)
   turkeys in tenderness, white/dark meat ratio or other eating
   qualities. Hens typically weigh between 14 to 16 pounds and toms
   15 pounds on up, so choose the size which best fits the number of
   dinner guests you expect.

 * Select alternative turkey cuts if you are having a small gathering
   for the holiday. Other turkey products that are readily available
   include a turkey breast, tenderloins, cutlets, drumsticks or
   thighs. Or ask your butcher to cut a whole fresh bird in two
   halves, roast one half and freeze the other half for a later
   occasion. More Cooking Tips

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   Personalized Chef Coats

    Kick it up a notch with a touch of class! Create a
    personalized and professional look in your kitchen.

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  This Week's Culinary Quiz (Answer at the bottom of page)

   The Plymouth cooks--Mistresses, Mary Brewster, Elizabeth Hopkins,
  Susannah Winslow, and Good wife Eleanor Billington--had to roast
  turkeys, partridges, and trimmings for how many guests?

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  Quote of the Week:

   "Thanksgiving is America's national chow-down feast, the one
    occasion each year when gluttony becomes a patriotic duty (in
    France, by contrast, there are three such days: Hier, Aujourd'hui
    and Demain)."

    - Michael Dresser

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  FOOD FUNNIES: Warning Signs Of A Bad Thanksgiving
  

 8. Most frequently used word at dinner: Heimlich

 7. The "turkey" is wearing a dog collar.

 6. Instead of "white meat or dark meat?", you are asking
    "bone or gristle?".

 5. The thing you are most thankful for? Everyone leaving.

 4. Local shop runs out of pilgrim costumes, so people dress
    as astronauts.

 3. More than once, you deliberately try to choke on a turkey bone.

 2. You are being thankful for the attractively priced combo meals
    at Taco Bell.

  ... and the #1 Warning Sign Of A Bad Thanksgiving ... 

 1. Turkeys are sold out, so you end up with a butterball
    frozen woodchuck.
 

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    UPCOMING FOOD HOLIDAYS:

         November is: National Pepper Month 
                      National Georgia Pecan Month 
                      National Raisin Bread Month 
                      National Peanut Butter Lovers' Month

        November 20 - National Peanut Butter Fudge Day
        November 21 - National Stuffing Day
        November 22 - National Cranberry Relish Day
        November 23 - National Cashew Day 
        November 24 - National Espresso Day 
        November 25 - National Parfait Day 
        November 26 - National Cake Day 
        November 27 - National Bavarian Cream Pie Day 

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     Find out why the E-Cookbooks Library is one
     of the greatest values on the internet!

       Discover The E-Cookbooks Library

      =+=-=+=-=+=-=+= Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=

   Growing Up With Thanksgiving Tradition
    by John Havel

  It's Thanksgiving, and everyone has their own memories and
 traditions. Some people look for new recipes to explore - others
 make pretty much the same thing every year. My experience while
 growing up was anything but varied. We had the exact same food for
 years. But it always tasted great and, as you'll see, the recipes
 are simple to prepare.

  Being in the restaurant business for half my life, I got used to the
 task of organizing large amounts of food. But Thanksgiving catches
 some people off guard - especially when too much time is devoted to
 one or two dishes. You're better off keeping it simple and having
 everything perfectly prepared.

  Most of these recipes are traditional to many families. I'd say cole
 slaw is one that not many people serve on Thanksgiving. What's even
 more different is having your cole slaw with turkey gravy over it.
 Mom always said it was a German thing. There were those that
 "gravied" and those that didn't - I never did. Dad always made the
 cole slaw, but the rest was left up to Mom. She'd have her list out
 first thing in the morning with all the food and times they needed
 to be started.
 
  Two additions to this menu to make it complete - both jelled and
 berry cranberry sauce and the relish tray. This always consisted of
 colossal green and black olives with celery sticks.
 
  So, every year it's the same. Stuffed turkey, stuffed people. But
 long after the plates are cleared, the leftovers are eaten, and the
 calories are worn off, it's the holiday memories that shape our
 lives. Our traditions add the Thanksgiving flavor we come to expect
 year after year and just like helpings of food, there's always room
 for another. See if some of these will be part of your tradition.

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  Roast Turkey and Gravy
  ==================
    1 (18 pound) whole turkey
    1/2 cup Crisco shortening
    salt and freshly ground black pepper to taste
    2 (10 oz. cans) chicken broth
    8 cups prepared stuffing

  Preheat oven to 450F. Place rack in the lowest position of the oven.
 Remove the turkey neck and giblets, rinse the turkey, and pat dry
 with paper towels. Place the turkey, breast side up, on a rack in the
 roasting pan. Loosely fill the body cavity with stuffing. Rub the
 skin with the shortening, and season with salt and pepper.

  Place turkey in the oven, and pour chicken broth into the bottom of
 the roasting pan. Turn oven down to 325F. Baste all over every 30
 minutes with the juices on the bottom of the pan. Roast until a meat
 thermometer inserted in the meaty part of the thigh reads 180F, about
 4 hours. Cover with aluminum foil if the skin turns too dark.

  Transfer the turkey to a large serving platter, and let it stand for
 at least 20 to 30 minutes before carving.

  Turkey Gravy
  ==========
    1 package Neck, heart, gizzard from turkey giblets
    1 medium carrot thickly sliced
    1 medium onion thickly sliced
    1 medium celery rib thickly sliced
    1/2 teaspoon salt
    1 turkey liver
    1/3 cup fat from poultry drippings
    1/3 cup all-purpose flour
    Gravy Master

  In a 3-quart saucepan, over high heat, place neck, heart, gizzard,
 vegetables, and salt in enough water to cover. Heat to boiling.
 Reduce heat to low; cover and simmer 45 minutes. Add liver and cook
 15 minutes longer. Strain broth into a large bowl; cover and reserve
 broth in the refrigerator.

  To make gravy, remove the cooked turkey and roasting rack from the
 roasting pan. Drain all fat and juice from roasting pan into a large
 glass measuring cup. Let stand for fat to float on top, then pour off
 all but 1/3 cup of the fat (this is based on a medium sized turkey.
 For a larger turkey, you can keep more fat in the measuring cup.
 Return fat and juice to the roasting pan (so that you can scrape the
 good stuff off the bottom). Add 1/3 cup of flour and stir and scrape
 until flour is blended in smoothly and the residue on bottom of the
 pan is loosened. Add 2 cups reserved stock. Place pan over low heat,
 stir constantly, and bring to a slow boil. Boil for about 5 minutes
 stirring continually. Add more liquid if gravy becomes too thick. Add
 Gravy Master at the end to create color and extra flavor.

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  Old Fashioned Bread Stuffing
  =======================
    1 cup chopped celery
    1 medium onion, chopped
    1/2 cup butter
    1 teaspooon ground sage
    salt and pepper, to taste
    8 cups day old bread cubes
    1/2 to 3/4 cup chicken broth

  In a skillet, melt butter and cook celery and onion until tender but
 not brown; remove from heat. Place dry bread cubes in a large mixing
 bowl; add onion mixture. Stir in sage, pepper, and salt. Drizzle with
 enough broth to moisten, tossing lightly.

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  Creamed Onions
  ==============
    2 (10 oz.) cans pearl onions, drained
    1 (10 oz.) can cream of mushroom soup
    3/4 cup milk
    buttered bread cubes

  Place onions in a buttered casserole dish. Mix soup with milk and
 pour over onions. Arrange bread cubes on top. Bake at 350F until top
 is browned and mixture is bubbly, about 30 minutes.

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  Mashed Potatoes
  ==============
    2 pounds of potatoes
    1 cup of milk
    6 tablespoons of butter
    Salt and pepper, to taste

  Peel and quarter the potatoes and add them to a pot with just enough
 water to cover all the potatoes. Heat water until boiling. Lower heat
 until simmering and cook until the potatoes are tender (about 15 -20
 minutes). Drain and add milk and butter. Mash and season with salt
 and pepper.

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  Green Beans with Toasted Almonds
  ================================
    1 1/4 pounds fresh green beans, ends trimmed
    2 tablespoons butter
    1/4 cup sliced almonds
    Salt and pepper

  Place 1 inch of water and beans in 3-quart saucepan. Bring to a boil
 over medium-high heat. Reduce heat to medium. Cover; cook until beans
 are crisp-tender, 6 to 10 minutes. Drain.

  Melt butter in heavy large skillet over medium heat. Add almonds;
 cook and stir until almonds are golden brown, 1 to 2 minutes. Remove
 from heat; stir in beans. Season with salt and pepper. 

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  Sweet Potatoes with Marshmallows
  ===========================
    2 1/4 lb. canned sweet potatoes
    2 cups milk
    3 tablespoons brown sugar
    3 tablespoons melted butter
    1/2 teaspoon salt
    dash of cinnamon
    dash of nutmeg
    large marshmallows

  Mash sweet potatoes by putting through a sieve or beating in an
 electric beater or using a potato masher or food mill. Add milk
 gradually. Mix in remaining ingredients. Place in a buttered
 casserole. Bake in slow oven (250F) for 20-30 minutes. Cover top
 with marshmallows. Return to oven until marshmallows are slightly
 melted and a bit brown. Do not over cook - if the oven is too hot,
 the marshmallows will disappear.

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  Creamy Coleslaw
  ==============
    3/4 cup mayonnaise
    3 tablespoons sugar
    1 1/2 tablespoons white wine vinegar
    1/3 cup oil
    1/8 teaspoon onion powder
    1/8 teaspoon dry mustard
    1/8 teaspoon celery salt
    1 dash black pepper
    1 tablespoon lemon juice
    1/2 cup half-and-half
    1/4 teaspoon salt
    1 large head cabbage, shredded

  Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry
 mustard, celery salt, pepper, lemon juice, half-and-half and salt.
 Stir until smooth. Pour coleslaw dressing over shredded cabbage in a
 large bowl and toss until cabbage is well coated. Keep coleslaw
 refrigerated - best when made one day before serving.

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  Pumpkin Pie
  ==========
    1 (15 oz.) can pumpkin
    1 (14 oz.) can sweetened condensed milk
    2 eggs 
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    1 (9 inch) unbaked pie crust

  Preheat oven to 425F. Whisk pumpkin, condensed milk, eggs, spices
 and salt in medium bowl until smooth. Pour into crust. Bake 15
 minutes. Reduce oven temperature to 350F and continue baking 35 to
 40 minutes or until knife inserted 1 inch from crust comes out clean.
 Allow to cool before slicing.

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  Mincemeat Pie
  ============
    Pastry for 9-inch two crust pie
    1 jar (32 oz.) mincemeat
    Brandy, to taste

  Preheat oven to 425F. Prepare pie pastry. Spoon prepared mincemeat
 into pastry-lined plate. Add additional brandy to your taste. Cover
 with remaining pastry and flute. Cut slits in pastry so steam can
 escape. Cover edge with aluminum foil to prevent excessive browning.

  Bake pie 40 to 50 minutes or until crust is lightly browned and
 filling bubbles. Remove aluminum foil during last 15 minutes of
 baking. Remove from oven and cool on a wire rack before cutting and
 serving. Serve warm or at room temperature.

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   This Week's Culinary Quiz Answer: 50 Pilgrims and 91 Indians

  Only Chief Massasoit and a few other Indians were invited, but 91
 showed up, sending the women back to the ovens to accommodate the
 surprise guests.  

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