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Thursday, November 16, 2017

Deer Season Open This Weekend


If you are not from a hunting family or community you may not know that this weekend is Deer Season. Our Southern Illinois has our  share of woodlands and deer. We welcome hunters and many members of our own families hunt as well. With all this in mind many may think that it may not be fair for the deer. Yes,, Sadly that may be true but it is needed to thin the ever thriving community of deers. This weekend we will enjoy a parade and festival directed towards the deer weekend If you are hunter happy weekend and be safe out there.


Did You Know....... Worlds Largest Pumpkin Pie



Have you ever wondered how big was the largest pumpkin pie ever created?? Well wonder no more as the largest pie so far was baked on September 25, 2010. The pie was 3,699 lbs in size and 20 feet in diameter. It defeated the previous record of largest pie at 2,020 lbs. New Bremen Ohio was the location that this pie was prepared.




Make a Pumpkin Pie in a bag

Early American settlers would use pumpkin shells to make up pumpkin pies. Slicing off the top of the pumpkin the seeds were removed The pumpkin was then filled with milk, spices and honey The pie was baked in hot ashes of a fire place It may have been the pumpkin pie at the Thanksgiving table but it was yummy and was a pumpkin pie of sorts. You can make a pumpkin Pie as well in a different manner. Why not try this pumpkin pie in a bag

Pumpkin Pie in a Bag
Pour 1 1/3 c of cold milk and 2-4 oz boxes of vanilla pudding into a ziplock bag.  Remove air.  Have the children squeeze and knead the bag for one minute or until everyone has a turn.  Add 1-15 oz can of pumpkin, 1 t cinnamon, and ½ t ginger. Remove air, shut the bag and knead again until blended or 
everyone has a turn.  Set aside.

Put Graham crackers into another ziplock bag and crush them with a rolling pin.  Give each child a small Dixie cup.  Have them put 1-2 T of crushed graham crackers into their cup.  The adult them 
needs to cut a hole in the corner of the pumpkin/pudding mix and squeeze some into the cup, on top of the crackers.  Put a dollop of whipped cream on top.  ENJOY!!  I recommend using top 
quality ziplock bags for this activity.

Pumpkins Valuable Resource



Pumpkins are technically a type of squash. Native Americans have grown pumpkins along side corn and beans. The three crops of corn, beans and pumpkin were considered sisters of agriculture. Pumpkins were one of the earliest food crops in America. Native Americans would dine on both pumpkin flesh and seeds. Some Mexican tribes thought pumpkin seeds offered exceptional energy and endurance to those who ate them. They would grind pumpkin seeds into flour and mix it with corn meal to make breads. 

Pumpkin strips would be roasted over camp fires and dined on. Native Americans would use pumpkins to make it through the long cold winters. The flesh of the pumpkin would be used in many ways including roasted, baked, parched and dried. Pumpkin seeds were used as medicine as well. Pumpkin blossoms were added to stews and dried pumpkins could be stored and ground into flour. 
The pumpkin was dried and the shell would be used as bowls and containers. Grains, beans and seeds were stored within the pumpkin canister. The pumpkin flesh could have been pounded into strips that were wove into mats and used for trading purposes. 
Native Americans shared pumpkin with the pilgrims at the first Thanksgiving. The pilgrims learned the importance of the pumpkin as a sustainable crop. Pilgrims learned many uses for pumpkins that stretched from uses that the Native Americans taught them to pumpkin beer and a mold for cutting hair. 


Pumpkin Bread
Preheat oven to 350 degrees. Use a narrow loaf pan to cook thoroughly and avoid the sticky middle.
½ cup vegetable oil, safflower or corn
1½ cup sugar (or substitute  equivalent sweetener)
2 eggs
1 cup puréed, cooked
pumpkin or canned
1¼ cup flour
¾ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
? cup water
½ cup raisins
½ cup nuts (walnuts, pecans, pine nuts, or other)
½ teaspoon each: allspice, cinnamon, ground clove, nutmeg
Mix sugar, oil, pumpkin, eggs and water in a large bowl. In another large bowl, mix all the dry ingredients together. Add the wet mix to the dry mixture and stir until well moistened. Pour into greased loaf pan and bake for one hour. Be sure the top has a characteristic crack down the middle which means it is cooked through. Move to a rack to cool.
Dale Carson, Abenaki, is the author of three books: New Native American Cooking, Native New England Cooking and A Dreamcatcher Book. She has written about and demonstrated Native cooking techniques for more than 30 years. Dale has four grown children and lives with her husband in Madison, Connecticut.

Wednesday, November 15, 2017

Have a Happy Thanksgiving


Having a Happy Thanksgiving can be up to you. It starts early that day and continues through out the day. Remember you matter and keep that smile on your face. 



To start with eat a good breakfast. I know many of us will think that we will not eat until the big meal itself. The problem is that we of ten "overindulge" at meal time. It is much better to eat a good low calorie breakfast to fill up and feel better than to eat lots of high cal food at the special dinner. 


Get involved with the day's going on. Call the host up and see what if anything she needs for you to do. Perhaps she just needs a conversation to brighten her day. If there is anything she does need that you can do volunteer to get it done. 

Is there a part of the meal that you struggle with?? Is it conversation at the table, fighting the sweet tooth, or the drinking?? Whatever it is make it your personal goal to try to do all you can to avoid the issue. Don't stress over the situation as it is a day for all to be happy together. 


Participate in some physical activity. A walk in the morning or after the dinner will be nice. Often families may enjoy a quick game of toss the ball or other activity. 

If the worst does happen and you get off your diet just a bit don't let it get the best of you. Relax, tomorrow is a great day to get it all back under control. 




Allergy Free Potatoes and Gravy ### Recipe

Allergies are very serious and should be thought of when preparing food for any group. Thanksgiving is a time when many get together and the last thing that anyone wants to happen is to have a food allergy. I hope I can help with a potato and gravy recipes from Eating with Food Allergies




This potato recipe does not contain heavy whipping cream or butter. They still taste great and are better on the diet plan as well. If you struggle to find dairy free margarine at your grocery store you may substitute olive oil. Don't care for or can't find rice milk then use dairy free milk such as soy or almond milk.



6 medium yukon gold potatoes, peeled and cubed
1/2 cup gluten free chicken broth
3/4 cup rice milk
2 tablespoons olive oil or dairy free margarine
Salt and pepper to taste

Place the potatoes in a large stock pot and cover with water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are tender. Drain the potatoes and add the broth, rice milk, oil or margarine and salt and pepper. Mash until light and fluffy. For lump free potatoes, put them in a food mill or ricer before adding the other ingredients.

Makes 12 (1/2 cup) servings.



Roasting a turkey, chicken or roast:
remove it from the roasting pan to a cutting board to rest before cutting. Remove as much fat from roasting pan as possible. Save back 1/4 cup fat to use lateer.
De-glaze the pan by placing the roasting pan over two burners on medium heat. Add 1/2 cup water, stock or white wine to the pan and cook stirring constantly and scraping the bits on the bottom of the pan. Pour the liquid into a measuring cup. Add enough chicken or turkey broth to the mixture to equal 4 cups.

((If you are not roasting a turkey, chicken or roast you can start here:))
In a medium saucepan, heat 1/4 cup reserved fat or canola oil (or a combination of both). Add 1/4 cup wheat free all-purpose flour. Whisk together and cook until the mixture is smooth and yellow in color, about 1-2 minutes. Whisk in the 4 cups of chicken or turkey broth and stir constantly until mixture bubbles and thickens. Pour into a gravy boat and serve.

Fridge Gets Thanksgiving Make-over



My grand-kids have been busy again. With their mom's help my fridge got a make over for Thanksgiving. The turkeys are very pretty love the pilgrim suits of color. The leaves were colored by the kids. I know this picture does not do it justice but our names were placed on each leaf and they asked each member of the family to think of what they were thankful for. What a great way to get the whole family involved.

Cranberry Fluff Salad







1 lb. fresh cranberries, washed and drained 

1 15¼ oz can crushed pineapple, drained
¾ - 1 cup of sugar
1 pint whipping cream, whipped
½ lb mini marshmallows
1 cup walnuts, chopped (optional)


Whirl cranberries in a food processor. Depending on size of food processor you may have to do this more than once. After chopping pour into bowl.


Mix crushed cranberries, pineapple and sugar.


Mix it all together. Whip whipping cream til fluffy. (((Save time by purchasing tub whip cream))

Stir in marshmallows.


Chill both mixtures separately for 2 hours. Combine both mixes after chilling time


Add nuts and it is ready to serve


Try a bit of Wendy's History and a copy cat chili recipe



Wendy's is one of my favorite places to dine at. It is an American international fast food restaurant. Dave Thomas, founder of Wendy's , started the business November 15, 1969 in Columbus Ohio. Fast Track to 2017 and you can find more than 6,500 + locations. Most locations are in North America. The menu at Wendy's consist of burgers, chicken sandwiches, french fries and beverages such as the famous "Frosty".

Wendy's serves up those square burgers, sea salt fries and a frosty to boot. Dave Thomas was the inspiration behind the square burgers. Thomas's home town Kalamazoo Michigan had a burger joint named Kewpee that sold square burgers and thick malt shakes.

While there are many great recipes at Wendy's I can recall my grandparents purchasing the chili there. This copycat recipe will tempt your taste buds when you can not  head to the restaurant and enjoy



Tuesday, November 14, 2017

Tips for the Thanksgiving Host


Hosting a big holiday meal can become expensive quickly. This does not have to happen and it can still be great even if you use some financial wisdom to cut a few corners. The most important part is to serve a wonderful meal without spending a fortune. The tips I share today are great to use during the holidays or anytime. 

Being organized is very important and can help you save money in most anything you do. Holidays can be very stressful but with a few easy tips they can stay organized. First, create a menu for the meal. You will know what dishes you are planing to serve and be able to create a list of needed ingredients. This will help to easily create a master shopping list. Knowing how many guest will be there will help out as well. Knowing how many will be present will help you know how many you are feeding as well as where you will place everyone around the table. Knowing how many guest and what you will serve will help you define a budget. 

Know time to do some shopping. Check out the sale bills as there are normally some great deals out there. The turkey is most likely the ingredient with the largest price. While there are great deals out there on the market I was lucky enough to find a great deal at a local restaurant. They will prepare my turkey and have it ready for a great price. This will help me in many different ways most of all the turkey is not something I will have to prepare this year. My mother in law would never have gone for this as she loved to bake her own but for me as I am not sure if I will be working or what will be going on this is one area I loved saving time and money. Thanksgiving is still a week away but it is the perfect time to go ahead and purchase needed ingredients. Next year you may even consider purchasing such as canned pumpkin, whipped cream, potatoes and other ingredients even earlier as they go on sale. 

Remember that as the host you do not have to feel as if you must create the entire meal. Allow anyone that asks to help to do just that. Guest who love to cook will love to help out. Our family has our own special dishes that we make each and every year. 

One area that many disagree on is to use or not to use disposable products. Plates, cups, silverware are available in plastic as well but do not allow them to break the budget. They make clean up much easier but depending on the cost it may be wiser to use real products. The choice is yours just make it a smart one. Keeping it simple can be done either way. I can recall my moms and her sisters sitting around the kitchen washing dishes together and gossiping while they  helped each other

Yet another way to save money is to keep the menu easy. There are members of our family that do not like turkey so I will have to have a small ham as well. If your family is like ours what is it that you do?? There is no need to serve turkey, ham, and chicken, three different potato dishes, a few different veggies , several drink choices, and the list may go on and on. Make the menu what you want it to be. It is your choice as it is your party. Making large amounts of classic Thanksgiving dishes is often much more cost effective. Your guest are there to have a great time not judge you for what you serve or do not serve. 

If you like to decorate then go ahead just be smart about it. Decorations can be expensive and not always needed. With all the plates and dishes on the table all ready there may not be any room for decorations there. Fall decorations around the room would be awesome. You can find some in nature such as small pumpkins, gourds or pine cones. Thanksgiving decorations can be found at the dollar store for a great price as well. 
Be smart, have fun and enjoy your time with your special guest. Thanksgiving may pay you back with extra leftovers. Use these wisely as well. 






Thanksgiving Loaf ----- Vegetarian style using Farro

Thanksgiving can be created in a vegan style. This recipe from the Ordinary Vegan offers a bit of protein yet accomplishes that Thanksgiving feel as well. This recipe is made with the use farro. Farro is a grain that is easy to find and healthy as well. The recipe comes close to the taste of stuffing. 


3 cups cooked farro*
1½ onions, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
2 tablespoons of vegetable broth, vegan butter or olive oil
1 cup walnuts
½ cup chopped pineapple
1 teaspoon dijon mustard
4 flax eggs (4 tablespoons of ground flax seed whisked with 10 tablespoons water - leave in refrigerator for 15 minutes or more to thicken)
1 teaspoon of poultry seasoning (poultry seasoning isn't made out of poultry - it is a dried combination of seasonings of ground sage, marjoram, nutmeg, thyme & rosemary)
¼ cup of fresh chopped sage, thyme and rosemary (equal amounts)
¼ cup of fresh chopped parsley
1 teaspoon salt
1 teaspoon of ground black pepper
sprinkling of red pepper flakes (optional)
½ - 1 cup of vegan bread crumbs (or more if needed)
Brown Sugar Mustard Glaze
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard

Cooking Farro
Rinse and drain 1½ cups of organic farro. Place in a pot and add enough water or vegetable stock to cover. Bring to a boil, reduce heat to medium-low and simmer for approximately 25-30 minutes. Drain off any excess water.

Thanksgiving Loaf
Preheat oven to 350 degrees F.
Heat the vegetable broth or vegan butter in a large saute pan. When hot, toss in the onions and celery. Cook for 3-4 minutes or until softened. Add the garlic, salt, pepper and herbs and cook for another minute. Add more vegetable broth if sticking. Remove from heat.
Place the walnuts in a food processor and process until crumbly.
Place the pineapple in a food processor and process until smooth. There will still be a few overy small pieces.
Place the farro in a large bowl. Add the cooled onion mix, walnuts, pineapple, dijon mustard, salt, pepper, herbs and flax eggs. Add a light sprinkle of red pepper flakes if using. Combine with your hands. Taste for additional seasonings. Start adding the bread crumbs until it holds together. Adding more bread crumbs if necessary. Place the mixture in a loaf pan. Cook for 15 minutes. Remove and brush with glaze and cook for another 15-20 minutes. Serve with mashed potatoes and gravy.
Glaze
Whisk together the brown sugar, vinegar and dijon mustard.

Monday, November 13, 2017

Happy Birthday Whoopie



Caryn Elaine Johnson better known to many of us as Whoopi Goldberg was born on this date of Novembere 13th in the year of 1955. She has proven herself as an actress, comedian, author and television host. Nominated for 13 Emmy Awards during her life of work and has won a emmy, grammy, oscar and Tony award.

The movie The Color Purple (1985) proved to be a breakthrough role was playing Celie. Whoopie was nominated for an Academy Award for her role as a mistreated black woman living in the deep South. The movie Ghost (1990) Goldberg played the role of Oda Mae Brown and won the Academy Award for Best Supporting Actress and a gold globe for best supporting actress. The movie's she has appeared in continues. Her latest work was to join the host around the table on the show the View in 2007.





Sunday, November 12, 2017

Banana Upside Down Cake

BANANA UPSIDE DOWN  CAKE



Yield   :  8 servings

CAKE
1 1/2 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4  tsp salt
1/4 cup milk
2 banana mashed
3/4   cup sugar
1 tsp vanilla essence
125 g butter
1 egg

TOPPING
3 medium bananas cut lengthwise
50 g butter
1/2  cup brown sugar

Melt butter in a skillet, remove from heat and add brown sugar, stir until sugar is melted.
Pour butter mixture onto 8 in pan, arrange banana, cut into 2 lengthwise  on top of sugar mixture..
Sift flour, baking powder and baking powder.
Beat butter and sugar until  creamy. Add salt,  vanilla and  an egg ,  fold  in 1/2 of the flour, mixed well.
Mix in banana, milk and balance of flour, stir until well incorporated.
Spoon batter over banana topping and spread evenly.  Bake in preheated oven at 180 C for 40-50 minutes or until a skewer  inserted comes out clean.
Cool in pan for 10 minutes.   Invert  into a serving plate and serve.

The Little Drummer Boy


The Little Drummer Boy is a popular Christmas song. The American classical music composer and teacher Katherine K. Davis composed the song in 1941. In 1955 the song was recorded by The Trapp Family Singers . The song was recorded in 1958 by Harry Simeone Chorale.




you can read about a little drummer boy from Illinois who became an important individual in the civil war here

The Princess Day of Birth



Grace Kelly was born in Philadelphia on the 12th November 1929 Grace's father John Brendan "Jack" Kelly was a Olympic gold medalist, self made millionaire. Grace's mother Margaret Katherine Majer coached women's athletic teams at University of Pennsylvania. She had 3 siblings.

Grace Kelly always had the love for acting. She would perform in school plays and community productions and also model with her mother and sister. With family that had all ready found success in acting the importance of acting was very much present. George Kelly, Grace's uncle, helped her to become a full time actress. She won an Oscar for best actress for her role in The Country Girl Grace worked along side some of the greats in Hollywood. She played a prominent role in High Noon and with Alfred Hitchcock in movies such as Rear Window, Dial M for Murder or To Catch a Thief.



Grace Kelly would continue to grow in the acting world known as Hollywood. She became one of the highest paid and most respected actresses in the world. In 1955 she would join the United States Delegation Committee at the Cannes Film Fest in France There she would meet Prince Rainier III of Monaco. The prince was in search of a bride and soon the two was a couple. The press had a field day glamorizing the courtship in a fairy tale sense. April 19 1956 Grace and the Prince would be married.



At this point in her career, Kelly was one of the highest paid and most respected actresses in the world. In 1955, she was asked to join the United States Delegation Committee at the Cannes Film Festival in France. During a photo shoot, she met Prince Rainier III of Monaco, who happened to be seeking a bride. If he didn't produce an heir, Monaco would become part of France. The prince once described his ideal bride: "I see her with long hair floating in the wind, the color of autumn leaves. Her eyes are blue or violet, with flecks of gold." The press glamorized their courtship, depicting it as a fairy-tale romance.Grace would abandon her world of acting and give up her American citizenship. 

The royal couple would have three children. Princess Caroline, Prince Albert and Princess Stephanie. Hollywood would continue to try to tempt Princess Grace to come back to acting. Grace took her role of ceremonial leader of Monaco and became very involved with organizations. 

September of 1982 tragedy would strike. Princess Grace was driving along th steep cliffs of southern France with her daughter when she would suffer a stroke and lose control of the car. The car would spin off the cliff's edge and plunge 45 feet down to an embankment. Grace and her daughter would be taken to hospital. At the age of 52 Grace Kelly would pass away. The young Princess Stephanie would survive. 
 There was a fascination of sorts about Grace Kelly Her life was liven in front of the public eye for most of her life. The on screen beauty and her poise and serenity as a princess drew the media's attention. 





Chippewa Chicken and wild rice

Thee Algonquins would refer to this recipe as Manoomin aakwenhwaaboo. Manoomin translates into wild rice good berry. Rice comes in many varieties and all varieties are tasty and much healthier than pastas. The recipe I am sharing is gluten free and low in fat, carbs, sugar and sodium. The dish is very high in protein as well. Native American ancestors are gluten intolerant or gluten sensitive.

This recipe is savory, hot and hearty and a great substitute for dishes such as chili that you would regularly serve on a cool winter or autumn day. Wild rice is a staple to the Midwest Native Americans. There are a number of ways to make this recipe and all of them are correct.



½ cup plus 2 tablespoons butter
1 cup flour
2 tablespoons chicken fat or butter
1 cup finely chopped celery
1 cup diagonally sliced carrot
1 cup finely chopped onion
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped red bell pepper
2 cups white shoe peg corn or corn niblets
2 cups sliced mushrooms
1 medium jalapeno
1 gallon chicken broth
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
1/4 teaspoon cayenne
1½ pounds cooked chicken breast halves, coarsely chopped
3 cups cooked wild rice
1 cup heavy whipping cream
½ cup slivered almonds, toasted

Heat the butter in a skillet until hot.
Stir in the flour.
Cook over low heat for 2 minutes or until it is the consistency of roux, stirring constantly; do not brown.
Heat the chicken fat in a large saucepan until hot.
Add the celery, carrot, onion, green pepper and red pepper.
Sauté until the onion is tender.
Stir in the corn, mushrooms and jalapeno.
Cook until the mushroom begin to turn golden brown, stirring frequently.
Remove from heat.
Bring broth to a boil in a 2-gallon stockpot.
Stir in roux.
Simmer until thickened, stirring frequently.
Stir in vegetable mixture, parsley, salt, black pepper, white pepper, nutmeg and cayenne.
Bring to a simmer, stirring occasionally.
Add chicken, wild rice and whipping cream and mix gently.
Cook just until heated through, stirring occasionally.
Ladle into soup bowls.
Sprinkle with the almonds.

Right To Teach Evolution

I can recall in my freshmen year in high-school biology class being taught by one teacher and a student teacher They split with the division being dra down the middle between creation. One would teach the original thought of Creation being defined as Genesis. and evolution. My beliefs fall on the side of the biblical manner as the other seemed far stretched. The battle over not only the correct manner but teaching it in the classroom has been a debate for many many years. 



In US schools, the Genesis creation story was taught to students as the origin of the universe and life. Scientific theory of evolution in the 1860s would become a challenge to be debated. The late 1800s would see changes take place in subjects such as astronomy and geology and open the door to Darwin's theories to become an acceptable thought.



 A group of individuals following World War I wanted to have Darwin's theories taught in schools. A debate between the Fundamentalist and Modernist would become a controversy that has yet to be solved. Several states fought back and passed laws that banned the teaching of evolution in schools. Other states tried but were unable to pass such a law. One famous case took place in Tennessee where the Scopes Trial played out. John Scopes accepted and started teaching evolution in the classroom. This action defied the Tennessee law in the end Scopes was arrested and led to more debating and banning of evolution being taught in classroom. 

We are not able to see how the prohibition of teaching the theory that man has descended from a lower order of animals gives preference to any religious establishment or mode of worship. So far as we know there is no religious establishment or organized body that has its creed or confession of faith any article denying or affirming such a theory. — John Thomas Scopes v. The State 154 Tenn. 105, 289 S.W. 363 (1927)[2]

The Epperson v. Arkansas court case played out in the United States supreme court. November 12th 1968 the court ruled that not allowing the teaching of evolution violated the establishment clause of the constitution. This opened the door to require teachers to teach the controversy. Again the court would ruled in a different court case striking down the need to teach the controversy. This would bring a fight from Creationists to teach intelligent design. Again debate would appear in a lower court. The issue has never disappeared and will continue to be debated. Some states choose to teach only creationism others teach a bit of both and while there is no bar in the US law creationism is legally taught in civics, current affairs, philosophy, and any comparative religions classes.

Want to know more?? Read more about this subject here 



Saturday, November 11, 2017

Happy Veterans Day Thank You for Serving

Southern Sausage Corn Bread Thanksgiving Stuffing



1 stick unsalted butter, plus extra for buttering the baking dish and dotting on top of the stuffing
3 celery ribs, finely chopped about 1 cup
2 large carrots, finely chopped about 1 cup
1 small sweet onion, finely chopped about 1 cup
1 pound Italian sweet sausage, removed from the casings
3 cups Chicken Broth
1 tablespoon poultry seasoning
2 tablespoons fresh chopped parsley
1 cup apple cider or apple juice
1 (14oz) bag of corn bread stuffing
Salt and freshly ground pepper
Directions:

Preheat the oven to 350°

In a large, deep frying pan, melt the 1 stick of butter.  Add the celery, carrots and onion to the pan season well with salt and pepper. Cook over medium high heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the sausage to the pan and break it up as it cooks. Continue cooking until sausage is browned and cooked through, about 5 minutes. Add the chicken stock, poultry seasoning, and parsley, and cook, scraping up any bits stuck to the bottom of the pan.

Add the apple cider, and then stir in the cornbread stuffing making sure it all gets coated well with the broth and the vegetables. Spread the stuffing into a buttered baking dish and dot the top of the stuffing with about 2-3 tablespoons of butter.

Cover with foil and bake the stuffing in the center of the oven for about 30 minutes then uncovered for about 15 minutes, until it is heated through and the top is lightly browned. Let the stuffing stand for 10 minutes before serving.

Tips:

Add in’s like a cup of dried cranberries, a chopped green apple, cooked chopped chestnuts or sliced mushrooms go extremely well with this stuffing so be creative and make it your own.
Stuffing can also be stuffed into the bird before roasting but let it cool for about 15-20 minutes before stuffing it into the bird. Then simply fill the cavity loosely with the stuffing and spread any extra around the outside of the cavity.
The stuffing can be made a day ahead but not baked. Simply refrigerate it overnight but be sure to bring it to room temperature before stuffing the turkey or baking it in a baking dish.
If you want a denser stuffing you can fold in 2 beaten eggs after you remove the mixture from the stove.
IMPORTANT: If your stuffing is too dry, you can add a little more liquid. If your stuffing seems too wet, you can add more cornbread stuffing.

recipe source here

Corn a Staple of Life and recipe for Crispy Corn Fritters

Corn has long been a resource of many in the United Stats. Referred to as "the source of life" or "sacred mother corn" the Aztecs worshiped corn through the corn goddess Chicomecoatl. Corn dates back many thousand years. It is thought to have been part of the wild grass in Central America. Evidence of carbon dated corn dates back to 5,000 B.C. It is believed that corn has been cultivated since 1,200 B.C. in Southwest United States.

Corn was brought to Europe by the Portuguese conquistadors. From there it spread quickly to many countries. Corn is exclusively Native American. They were the ones to find methods to preserve and farm corn. Corn depends on human distribution and is not self sowing. One of the earliest planting methods was to plant in a mound with three fish for fertilizer.

Sweet corn is preferred but is not the only variety of corn. Flint, Dent, pop and flour are other varieties. There are over 3,000 uses for corn. Each part can be used :

  • corn husks make brooms, baskets, dolls, tamales and stuffing
  • cobs makee fish bobs, fuel, scrub brushes, toilet paper, insulation, pipes and bottle stoppers.
  • corn starch is used in paint, paper making, cosmetics, medicines, ink, film, toothpaste, plastics and more
  • corn is also used to feed livestock and in many pet foods
  • corn is also used in many food products as well as eating corn 
This recipe was one that has been around quite some time I hope you enjoy!!



Crispy Corn Fritters



1 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
2 shakes fresh ground pepper
1 egg
½ cup milk
1 tablespoon melted butter
2 cups corn kernels
Vegetable oil for frying

Combine all ingredients together, add corn last and drop into hot oil. Fry until brown on both sides.






resource here

Thanksgiving Sundae


Thanksgiving will often find us stuffing our faces with the biggest meal since last Thanksgiving. Where in the world is there room for dessert?? We always seem to find it somewhere. A delicious turkey dinner with all the trimmings normally has plenty of leftovers. This Thanksgiving sundae will be perfect for the day after Thanksgiving. This is also great for a fun night to prepare and serve the dinner as a sundae.

In a cup or glass layer each ingredient that you want in your sundae. Top with bacon sprinkles and a cranberry. That is all you have to do Enjoy

T





National Young Readers Week


My grand-children are 6 and 9 years of age with one in first grade and the other in third grade. They are both striving to read more and more and doing great. It is our job as parents to promote them and get them to read more and more. You can do this in many different ways. One of the first is by example. Children often mimic our own actions if we demonstrate to them that we read then they will strive to read as well.

Prepare them a great treat to help them feel special while reading. Gummy worms in a baggy with a book worm attached will do just this. After all you do know what a book worm is.