FOOD ART AND FAMILY FUN - TIPS FOR MAKING THANKSGIVING MORE FUN AND LESS WORK

(Written by Sheila Gail Landgraf)

Thanksgiving doesn't have to be a hassle you know!  

It is about being thankful, not being frantic.  

Slow down and enjoy the season this year.  

Below are 15 simple tips that will make your time easier and less stressful:

.....Invite early.  People get committed and those that you want to invite will already be busy.

.....Buy dry goods at least two weeks ahead.

.....Buy frozen goods at least two weeks ahead, especially the turkey.  Things start disappearing and prices start going up closer to the holiday.

.....Make your menu out and have a detailed grocery list.  Buy the fresh produce and perishable items a few days before Thanksgiving.  Try to go shopping after nine in the evening, or during work hours and avoid the large crowds.  Tuesday mornings are the best.

.....Make things that will keep over the two weeks leading up to Thanksgiving, cookies, candies, cakes that can be frozen and iced the day of.

.....Have a day before just for baking.  Play music and have fun being creative, it helps you to get in the right mood for guest.

.....Remember a turkey usually takes about four days to thaw in the refrigerator.  Go ahead and cook your turkey the day before.  Slice and arrange in nice trays and put in the refrigerator.   Take out just before time to serve.

......You don’t have to make EVERYTHING from scratch.  Mixes are great these days and no one  will ever know the difference if you chose the right ones.

.....Have your casseroles all put together the day before and store in the refrigerator. 

.....Before you start to do the casseroles and salads spend a few hours just chopping vegetables and store them in the refrigerator in large plastic zip lock bags.  When you start to assemble everything, just take what you need.  It will save you a lot of time in the end.

.....Have your table set ahead of time.  Study the silverware and the napkins and make sure everything is sparkling clean and arranged attractively.

.....There are a lot of boiled eggs used in Thanksgiving dishes.  Have about a dozen pre-boiled when  you start to arrange your dressing and casseroles.  Remove the shells and store in plastic zip  lock bags. Have some of them already chopped in zip-lock bags.
   
.....If you're on a budget and want to add color to your table, check out the dollar store for
       decorations and even colorful plates and napkins.  You might be very surprised.

......You can download free music on the Internet that has thanksgiving themes.  Makes good background music.

.....Surround candles with pine cones and pecans from your own yard.  They will make a good center piece for your table without spending a penny.

.....Just a few little ideas.  You can do these things with ease.  Let everyone chip in and bring dishes that you coordinate so you don’t have to spend hours in the kitchen. 

Remember the reason for the holiday and just be thankful!  

No need to stress at all. 

Still too hard?  Okay....hop in the car and drive straight to Moms or Grandmothers!

FOOD ART AND FAMILY FUN - EASY THANKSGIVING MENU AND GROCERY LIST

GETTING READY FOR THANKSGIVING

EASY THANKSGIVING MENU

(Writting and photography by Sheila Gail Landgraf)

THANKSGIVING MENU

Party Bread
Seven Layer Salad
Orange Congealed Salad
Turkey and Dressing
Warm Cranberries
Deviled Eggs
Sweet Potato Casserole
Squash Casserole
Green Bean Casserole
Pecan Cobbler
White Chocolate Cheesecake

Any turkey can put this menu together.  Simply go buy the groceries on the list provided below, read the recipes and get started cooking your feast!  Have a little glass of wine, turn on some music and make it a party as you prepare for your guests!

RECIPES

PARTY BREAD

Ingredients: 

1 Round loaf sourdough bread (1 pound)

1 pound Monterrey Jack Cheese

½ cup butter, melted

½ cup chopped green onions

1/8 cup poppy seeds (optional)

Instructions:

Preheat oven to 350°. Cut bread width-wise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese inside cuts of bread.    In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap all in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 more minutes or until cheese is melted. One loaf feeds 8 people.  If you have a crowd you might want to double or triple this.   

SEVEN LAYER SALAD

Ingredients:

6 cups chopped romaine lettuce

4 cups chopped tomatoes

4 cups chopped cucumber

1 (16 ounce) pkg. frozen baby peas, thawed

1/2 cup sliced green onion

2 cups radishes

2 cups sour cream

1 cup mayonnaise

1/4 cup fresh lemon juice

2 teaspoons salt

1-1/2 cups shredded sharp cheddar cheese

6 slices bacon cooked crisp and crumbled

Instructions:

 In a large clear trifle dish layer lettuce, tomatoes, and cucumber.  In a medium bowl combine peas and green onion, and layer on top of cucumber.  Layer radishes over pea mixture.   In a medium bowl, combine sour cream, mayonnaise, lemon juice, and salt, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with shredded cheese and bacon. Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving cold.

ORANGE  CONGEALED  SALAD

Ingredients:

1     (6-ounce) package orange flavored gelatin

1     (8-ounce) can crushed pineapple in heavy syrup

2 cups buttermilk

1     (8-ounce) container frozen nondairy whipped topping, thawed

¼ cup chopped pecans

Instructions:

Combine gelatin and pineapple with syrup in a large saucepan and bring to a boil; stirring to prevent sticking. Cool slightly and stir in buttermilk. Fold in whipped topping and pecans. Pour into mold (spray the mold lightly with vegetable spray)  Un-mold when completely congealed right before serving.  Fill center with whipped cream and garnish with fresh orange slice and a sprig of mint

WARM CRANBERRIES

 Ingredients:

 12 oz bag fresh cranberries

¾ cup orange juice

 ⅔ cup brown sugar

 ⅓ cup white sugar

Optional: 2 oz gold rum

Instructions:

 Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You will hear the cranberries popping – don’t worry, that’s what you want them to do.  Remove from heat and serve. Cranberry sauce can be made ahead and brought to room temperature or slightly heated before serving.

DEVILED EGGS

Ingredients:

10 boiled eggs 

4 oz. cream cheese

3 tbsp. sour cream

1 tsp. Dijon mustard

3 tbsp. onion, minced

1 tsp. fresh dill, minced (or more, to taste)

3 dashes Tabasco sauce

3 dashes Worcestershire sauce

2 tbsp. milk 

salt and pepper to taste

Instructions:

Your eggs will peel easier if you wait for the water to boil and lower them into the pan with a soup ladle.  Boil them for 10 minutes and the peeling will come right off.  Use a sharp knife and slice each boiled egg in half.  Use a teaspoon to carefully scoop out the hard yolk, and place the yolks in a small mixing bowl.  Put the white halves onto your deviled egg platter.  To your yolks, add the cream cheese, sour cream and all other ingredients. Use your hand mixer to beat them. Using a mixer makes the stuffing creamy -and it's a lot easier on your arms than smoothing out the yolks and ingredients using a wooden spoon.  Add salt and pepper to taste. (The mustard and Tabasco add a bit of bite, so add only a little salt at first, taste, then add more if necessary. It's easier putting salt in than it is taking it out.)  Add the milk in, a tablespoon at a time, until the mixture is smooth and creamy.  Pipe your yokes back into the egg halves using a plastic bag with the corner cut out for the tip.  Garnish however you like.

PERFECT  TURKEY

Ingredients:

1-18 lb Whole Turkey (Neck and Giblets Removed)

1 Cup Kosher Salt

½ Cup Butter, melted

2 Large Onions, (peeled and chopped)

4 Carrots, peeled and chopped

4 stalks Celery, chopped

 2 sprigs fresh Thyme

 1 Bay Leaf

1 cup Dry White Wine

 Instructions:

Remember to thaw your turkey several days ahead in the refrigerator.  It takes about one day to every four pounds of turkey to thaw.  Rub the completely thawed turkey, inside and out with the kosher salt.  Place the bird in a large stock pot and cover with cold water.  Place in refrigerator and allow the turkey to soak in the salt and water mixture 12 hours or overnight.  Preheat the oven to 350 degrees F.  Thoroughly rinse the turkey and discard the brine mixture.  Remove the neck and giblets.  Brush the turkey with ½ the melted butter.  Place breast side down on a roasting rack in a shallow roasting pan.  Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme, and the bay leaf.  Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.  Roast uncovered 3 ½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).  Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.  Continue cooking.  Allow the bird to stand about 30 minutes before carving.

TURKEY GRAVY

Ingredients:

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups turkey or chicken stock

Poultry seasoning or dried ground sage (to taste)

Salt and pepper (to taste)

2 Boiled eggs (optional)

2 cups shredded turkey or chicken (optional)

Instructions:

Melt the butter in a sauce pan over medium heat and sprinkle in the flour.  Let bubble for 30 seconds then whisk in stock until smooth.  Bring to a simmer than add seasonings.  Cook 2 to 3 minutes until thick.  You may wish to add chopped eggs and/or shredded turkey bits to this when done (optional).

SOUTHERN CORNBREAD DRESSING

(Yields: 12-14 servings)

Ingredients For the dressing:

2 onions

3 stalks celery

8 tablespoons (1 stick) butter

1/2 tsp. salt

Egg Bread (recipe follows)

1 can cream of chicken soup

 32 oz. chicken broth or stock

 2 tsp. salt

 1 tsp. black pepper

 3/4 tsp. poultry seasoning

 3 eggs

 Additional bread crumbs, saltine crackers, leftover biscuits or stale bread

Ingredients For the egg bread:

  2 cups finely ground white cornmeal, sifted

  2 tsp. baking powder

  1 tsp. salt

  3 eggs

  2 cups buttermilk

  3 tbsp. cooking oil

Instructions:

The egg bread should be room temperature, so it’s easiest to make it the day before making the dressing.  Make the egg bread: Preheat the oven to 450 degrees. Sift together the cornmeal, baking powder and salt. Add buttermilk and eggs, alternately.    Pour the cooking oil into an iron skillet and place it into the hot oven. Let the batter rest while the skillet and oil are heating (about 5 minutes). Quickly pour the batter into the hot skillet and return immediately to the oven. Bake for 20-25 minutes. 
Instructions for making the dressing:

 Preheat the oven to 400 degrees F. Chop the onions and celery.  Melt the butter over medium heat in a large saute pan. Add the onions and celery cooking slowly until tender but without browning at all. Sprinkle with the 1/2 tsp. salt while cooking.   Meanwhile, crumble the egg bread into a large baking dish. Add the soup and broth and mix well using a potato masher to break up the egg bread to a fine texture.  Add the sautéed vegetables, salt, pepper and poultry seasoning. Taste and adjust for more salt or spices if needed.  Lightly beat the eggs and add to the dressing mixture. Your mixture should be fairly “soupy.” If you think it’s too thin, you can add some additional bread, crackers, etc. to thicken it. Be sure to crumble them well and incorporate them into the mixture. Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout.

SWEET POTATO BAKE

 Ingredients:

3 cups peeled, cooked, and mashed sweet potatoes or yams

1 cup sugar

1/3 cup butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

1/4 cup heavy cream, half-and-half, or whole milk

Topping:

1 cup firmly packed brown sugar

1 cup walnuts, chopped

1/3 all-purpose flour

3 tablespoons butter, melted

Instructions:

Preheat oven to 325 degrees F.  Grease a 2-quart baking dish.

Mix together all ingredients except for toppings and cream.  Beat at medium speed with an electric mixer until smooth, but not soupy.  Add in cream.  Pour all into a prepared dish.  Mix topping ingredients together and set aside until baking is done.   Bake 25 to 30 minutes, sprinkle toppings over casserole while still hot.

SQUASH CASSEROLE

Ingredients:

1 lb. cooked summer Squash

½ stick Butter

1 T Sugar

½ cup Mayonnaise

½ cup chopped Onion

½ cup chopped Green Pepper

1 Egg

½ cup grated Cheddar Cheese

½ cup Pimento

1 can sliced Water Chestnuts

Fresh Bread Crumbs

Instructions:

Combine all ingredients and pour into a prepared casserole dish.  Sprinkle bread crumbs on top.  Bake for 30 minutes at 350 degrees F.

GREEN BEAN CASSEROLE

Ingredients:

1 can (10-3/4 ounces) Campbell's Condensed Cream of Mushroom Soup

1/2 Cup Milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans 

1-1/3 cups French's French Fried Onions 

Instructions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup of the  French’s French Fried Onions together and pour into a 1-1/2 quart casserole.  Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture well.  Sprinkle top with the remaining French’s French Fried Onions.  Bake for five minutes more or until the fried onions on top are golden brown.

PECAN COBBLER

Ingredients:

1 box Pillsbury refrigerated pie crust, softened as directed on box

2-1/2 cups light corn syrup

2-1/2 cups packed brown sugar

1/2 cup butter, melted

4-1/2 teaspoons vanilla

6 eggs, slightly beaten

3  cups coarsely chopped pecans

Butter-flavored cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

Instructions:

Heat oven to 425°F.   Grease 13 x 9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13 x 9-inch rectangle. Place crust in dish; trim edges to fit.  In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13 x 9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.  Bake 14 to 16 minutes or until browned.  Reduce oven temperature to 350 degrees F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

WHITE CHOCOLATE BLUEBERRY CHEESECAKE

Ingredients for CRUST:

2 cups crushed graham crackers

1 cup slivered almonds

1/2 cup white sugar

1/4 cup clarified butter, melted

2 tablespoons caramel topping

Ingredients for FILLING:

 1 pound white chocolate, chopped

4 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

4 eggs, beaten

2 egg yolks

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

Ingredients for TOPPING:

1/2 cup white sugar

1 teaspoon cornstarch

1/4 cup water

1 pint fresh blueberries

2 teaspoons lemon juice

Instructions:  

Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor or with a hand held mixer, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.  Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust. Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. The secret to keeping your cheesecake from cracking on top is to do this and let it sit for several hours before moving. Cover loosely and refrigerate overnight before removing from pan.  Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch.  Stir in water and blueberries. Bring to a boil, simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice and allow to cool.  Store in a glass jar until you pour over top of cheesecake.

GROCERY LIST FOR ABOVE RECIPES

BREADS

1 Round loaf sourdough bread (1 pound)

DAIRY PRODUCTS

1 pound Monterrey Jack Cheese

1 pound shredded sharp cheddar cheese

2-4 pkgs. Butter

Sour Cream (2)

½ Gallon Buttermilk

2-8 oz. containers of Cool Whip Topping

Orange Juice

Eggs – 3 dozen

Cream Cheese (8 oz pkgs.) (8)

1 Heavy Whipping Cream

1 Half And Half

Milk

Pillsbury Frozen Pie Crust (1 box)

PRODUCE

Green onions (2 bunches)

White Onions (1 large bag)

Romaine lettuce

Tomatoes

Cucumber

Radishes

Fresh Cranberries

Bag of Carrots

Bag of Celery

Sweet Potatoes

1 lb. Squash

4 Green Peppers

Blueberries

FROZEN GOODS

1 package frozen baby peas

1 large package of cut green beans

CONDIMENTS/SAUCES/JARS

Mayonnaise

Lemon juice

Dijon Mustard

Tabasco sauce

Worcestershire sauce

Dry White Wine (1 bottle)

2 jars pimentos

Soy Sauce

1 jar caramel topping

CANNED GOODS

8 ounce can crushed pineapple

3 Cans Cream of Chicken Soup

3-32 oz. chicken broth/stock

2 cans sliced water chestnuts

3 cans cream of mushroom soup

BOXED DRY GOODS

6 ounce pkg. orange flavored gelatin

1 box Graham Crackers

BAKING GOODS

1 lb. White Chocolate

Chopped Pecans

Coarsely Chopped Pecans (for cobbler topping)

Pecan halves

Chopped Walnuts

Slivered Almonds

2 boxes brown sugar

1 large sack white sugar

Finely ground white cornmeal

Baking Powder

Cooking Oil

Vanilla Extract

All Purpose Flour

Bread Crumbs

French’s French Fried Onions

Light Corn Syrup

Butter flavored cooking spray

Cornstarch

SPICES

Salt

Sage

Fresh Dill

Kosher Salt

Fresh Thyme

Bay Leaf

Poultry Seasonings

Ground Cinnamon

Ground Nutmeg

MEATS

Bacon (2 PKS)

1 Large Turkey

Things to Ponder:

If you are on a tight budget, skip one of the deserts and one of the salads. Consider using Turkey Breast instead of cooking the whole turkey. If you have waited to late to thaw a turkey, buy a few hens and cook them and incorporate your chicken into your dressing (or on top of it.)  No one will ever be the wiser!   That will cut down the grocery bill quite a bit.  You could also use regular rolls instead of the Party Bread and save that way too.  Whether you use all the menu items or not; everything will be wonderful and taste good, especially if you have made your table festive and made your home say "welcome in."  Fresh flowers and candlelight go a long way here when added on top of a clean and orderly home.  

Now that your planning is cut down quite a bit, you have more time to reflect on all the things you are thankful for this year!  I'm sure they will cross your mind and come to you as you are preparing this delicious meal for your family and friends.

HAPPY THANKSGIVING!!!!