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Remembering Thanksgiving Day
A Dad, Chef, Vet | Nov 1 2002 | Carlo3b

Posted on 10/31/2002 11:16:35 PM PST by carlo3b

Remembering Thanksgiving Day
 The Mayflower  1620- 2002

The voyage of the Mayflower in 1620 from Plymouth England, to Plymouth Rock started as a journey to find peace and justice in a new world. It began as a fervent prayer to give freedom a chance, and remains today as the promise each year for a new beginning. Thanksgiving Day is a celebration of hope, and remembrance.
Today, we bring our families and friends together to share our tables and our hearts, and give thanks for all that we have to be grateful for in our new and glorious country. From this grand experiment and it's courageous settlers, to the greatest nation of the world, we have a lot to be thankful for, indeed.

Remembering Thanksgiving

My earliest memory of Thanksgiving was the fuss of preparation of the wonderful food being prepared in advance of our holiday feast. Being a traditional Italian American, midwestern home, a full cornucopia of cookies of every ethnicity was in abundance. Thanksgiving morning was a special treat with a home filled with the scent of baking bread, and roasted turkey which transformed our tiny cold water flat in "Little Italy" on the lower East side of Chicago into a 3 room palace. Everyone was involved, family and friends, young and old, with 4 generations of our own majestic women. An unspoken but respected hierarchy prevailed, with the eldest women in control, and a dance like rhythm appeared to take charge of this traditional and noble endeavor.  It didn't take long before our small kitchen and dinning room filled, and every flat surface was covered. People scurried into the hallway, where neighbors shuffled pans and pots in and out of their homes to their own kitchens to make room for more, always more so everyone could share in the abundance.

The Preparations

Preparation started days earlier, with the making of the pasta. I recall my great aunt bringing in the clothesline from our back porch, the one that strung across the small yard to the adjacent porch and back. She washed and bleached this cord to string across our living and dining rooms, from sconces to chandelier, and doorjambs to windowsills. It was strung as tight as possible to hold the pounds of  lasagna noodle, and spaghetti needed to hang dry, to satisfy the hearty Italian appetites. I recall as if it were yesterday listening to our nightly radio programs with the shadows of stringing pasta on the faded floral wallpaper, lending an eerie overtone to the Green hornet, or Gangbusters. How could I ever forget opening my eyes in the morning with the sight of hanging pasta overhead, but then, why in the world would I want to forget that magical moment after all, and what it meant to a young boy that a wonderful and glorious holiday was just around the corner?

The Family and Friends

Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed, there were at least 4 successful individual restaurant owners in our family. The competition was playful and fun filled, with chunks of bread, ladles, and spoons dipping into everything, testing, tasting, and teasing.

The Cooks

It should not be construed that the food preparation was the exclusive provence of our family women, to do so would be to underestimate the culinary contributions of some of the finest cooks in the clan. A few of my uncles, cousins and grandpa were cooks in the Army, Navy, and Marines, as well as in their own restaurants. My great uncle served as a cook in the Italian army, then captured and recruited to cook in the prisoner-of-war camp, when upon his release, served 2 tours as a cook in the US Marines during The Korean War. However, whatever greatness the men may have achieved in the outside world, the kitchen was ruled by those formidable, yet diminutive, strikingly gorgeous, black clad matriarchs of the family. Great grandmothers from both sides of the lineage, grandmothers, great grandmother-in-laws, and great great aunts. Man I'll tell ya, it was a sight to behold at best, and an Italian culinary rivalry at least. Although sharing an Italian heritage, the 6 uncles married outside the Calabrian niche, creating a scrumptious provincial food fight.

The Kids

Children weren't immune from the holiday chores. Chairs were pulled up to the stove for short perpetual stirrers. The teens were given the sink, for the neverending pots and pans, and preteens were runners for last minute fetches and food deliveries. I was honored almost exclusively with the delivery of food for the church and hospital shut-ins because I had the bike with a giant basket. Trying to describe my cousins and most of the local kids wasn't hard, the first thing I recall was, hair, lots of black hair, big doe eyes, dozens of beautiful children with wide grins. At least one kid, sometimes more, was forced to bring his or her accordion, and at every holiday gathering some poor child was browbeaten into playing "Lady Of Spain"!

The Holiday Table

Serving 30-40 people, in a one bedroom apartment on the 3rd floor, rear, walkup, was a challenge, but doable. It took the coordination of most of our wonderful neighbors, and the cooperation of all of the residence, which were always invited anyway.  Everyone brought pots, pans, dishes, and utensils, at least a chair, and some brought their kitchen tables. Everyone brought something eatable, most were prearranged as in bread, but some were heirloom dessert recipes, enough for at least a good spoonful, for everyone to get a taste. Older adults, always got a chair at the table, all adults got a seat, and kids sat at the card tables, on the stairs or on a carpet in front of the radio in one of the neighbors homes.

The Prayer

All kids had to be within earshot of the saying of the formal Grace before dinner. Then everyone recited their own prayer in various languages of their native tongue. Our family and friends were of many faiths and nationalities, the overwhelming majority of coarse were Italian. Most remembered a loved one not present, and the names of every absent serviceman and woman were individually read aloud. With all heads bowed, everyone gave thanks for the wonderful gifts of food and health, and each and every person present, gave a special thanks and how grateful they were for being in the United States of America.

The Family

Any good excuse to gather the clan in our family was and still is, paramount. Weddings, holidays, birthdays, anniversaries, births, baptisms and unfortunately funerals are used as good excuses to get together and, you guessed it.... eat. This is usually done at the familial home of eldest member of the family. The Italian family circle is close and tight, and many families still living within their hometown, even today, live within walking distance of one another. In our family, as in many, brothers, sisters, grandparents, aunts, uncles, and cousins grow as one family unit. The elders live within the homes of their offspring or siblings. The hierarchy is established by the ability of the surviving parents to have living arrangements central to the greatest number of kids and kin. Love of family is the reason, and love of food is the cement. Thanksgiving is one of the most popular days of the year, and has been since my earliest memory. Even today as I did with my parents in my youth, I talk to each of my 5 children and grandchildren, almost everyday, and have even when we lived thousands of miles away... I am truly blessed.

The Food

Food for an Italian holiday is second to only to the family. Present at every holiday feast were several types of entree, lasagna, ham, veal, and one or more specialty pasta and of course the giant stuffed Turkeys. There were Kosher dishes aplenty for our many Jewish friends. Our next door neighbor kept a Kosher kitchen and always shared their wonderful food with us as we did in return. Not counted as entrees were homemade sausages, meatballs, and grilled peppers. A strange calzone, one I recall with nuts and octopus was always somewhere on the table as was braciole (Italian beef rolls, and great cannoli desserts were always compliments of our Sicilian side of the family).

Salads and antipasto were a mainstay, with favorites cellentani con Insalata di Peperoni (cellentani with pepper salad), and the ever popular soups, usually a bean, as in minestrone. Breads, rolls, pizza and a mixed variety of biscotti, were always in abundance. Side dishes were a meal in themselves. A vast array of vegetables prepared as specialty items, like artichoke and bacon frittata rounded out every holiday meal. Even our popular lasagne, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe. Desserts... oh my, great custards, and pastries, ice creams and cakes such as lemon berry tiramisu or frittelle di zucca (pumpkin fritters)
 

The Moment of Truth
My grandfather sat at the head of the table, and next to him sat a gallon jug of his homemade Italian red wine. Almost everyone seated for dinner were given a glass of his wine, if only for the many toasts that were posed, to the cooks and a milieu of other celebrations. The moment of truth came when he would call the name of the boys that he felt were to be worthy of manhood, a scholarship know only to him, usually by some unknown merit method. If you attained that status in his trusted eye, he would invite you to accept a glass of wine and he would toast your new position and with everyone's applause you drank a glass and thanked him.

When my moment came, I had just turned 10, and having worked with him on his paper stand in downtown Chicago for 3 years and to my surprise he felt I was ready! Proudly I swallowed a huge gulp, and felt the heat go down my throat and explode at the core of my stomach and began to rush back up. I forced a smiled and swallowed again and hugged him as tight as I could, until my uncle secretly handed me a chunk of bread, which I bit into and forced down before I let my pa loose, perhaps in the nick of time because he slapped me on the back and everything went back down... I never drank another drop of his wine, but accepted his offer to take a glass, each time he offered it until he passed a year later. How I loved that man.

The Carving At each end of the long tables were placed huge turkeys. The head of the households were given the honor of carving these beautifully prepared, golden trophies. It was a ritual and with surgical skills each bird was sliced and distributed to all in attendance until nothing remained but the bare bones. At the conclusion of this wonderful occasion, the men stood and with glasses raised toasted the blushing ladies as we sang... in our best voice, and in Italian, a song dedicated to our wonderful women,  .. "Mamma"



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A Happy Thanksgiving to one and all!

1 posted on 10/31/2002 11:16:36 PM PST by carlo3b
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To: Jim Robinson; Bob J; RJayneJ; Exit148; Holding Our Breath; uglybiker; ...
 

Holiday Roast Turkey with Herbal Rub


1. Preheat the oven to 325°F.
2. Remove the giblets and neck from the turkey and reserve for the broth.
3. Rinse the turkey with cold running water and pat dry with paper towels.
4. Place onion and lemon quarters in the neck and body cavities.
5. In a small bowl, mix the oil with the herbs, salt and pepper.
6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
8. Rub the cavities and outside of turkey with the remaining herb mixture.
9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.

Note: May be prepared to this point, covered, and refrigerated for several hours.

10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
13. Remove the foil and baste bird with pan juices.
14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
16. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion
 
 

Good Old Fashioned Bread Dressing


The night before
1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.

The next day
2. The next day, remove the insides of turkey and boil them in water in
2/3 quart sauce pan until cooked (about 20 to 30 minutes).
3. Remove the  insides from the saucepan for later use or discard. Keep the broth and set aside.
4. Preheat the oven to 350°F.
5. Chop the onion and celery and place into food processor until minced.
6. Melt the butter in a large saucepan.
7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
8. Once cooked, pour the onion mixture directly over the dried out bread.
9. Sprinkle the sage over bread mixture.
10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
11. Mixture thoroughly.

Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.

13. If you are using oysters, add them now.
14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.
 
 

Real Homemade Turkey Gravy


1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
2. Heat to boiling.
3. Reduce heat to low; cover and simmer for 45 minutes.
4. Add the liver and cook for 15 minutes longer.
5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
8. Pour the deglazed liquid/broth into the measuring cup.
9. Let the mixture stand a few minutes, until the fat rises to the top.
10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan.
11. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
14. Gradually whisk in warm broth mixture.
15. Cook and stir, until the gravy boils and is slightly thick.
Makes 14 servings at 1/4 cup per serving
 
 

Home Sweet Home Potato Casserole


1. Preheat oven to 350°F.
2. Combine all of the ingredients and mix well. Mixture will be very soupy.
3. Bake for 1 hour.
 
 

Crackpot Crockpot Scalloped Potatoes


1. Spray the crockpot with the cooking spray.
2. Fill the crockpot with half of the sliced potatoes.
3. Layer half of the soup, velveeta cheese, Cheddar cheese, and milk.
4. Add salt and pepper to taste.
5. Layer remaining the remaining potatoes.
6. The layer the remaining soup, velveeta cheese, Cheddar cheese, and milk.
7. Cook on high for about 6 hours.
Note: You need to check to see if you need to add more milk. You can preboil the potatoes for  quicker cooking.
 
 

Yummy Pineapple Cheese Salad

2 (16 ounce) cans pineapple chunks, drained; reserve the juice
1 1/2 cups to 2 cups miniature marshmallows
3 in. off of a 3 pound loaf of Velvetta cheese, cubed
2 1/2 tablespoons cornstarch
1/4 cup water
l medium egg
l tablespoon sugar

1. In a large bowl, mix the pineapple chunks, marshmallows, and cheese.
2. In a medium saucepan, mix the cornstarch and water.
3. Beat the egg, pineapple juice, sugar into the cornstarch mixture to blend.
4. Cook over low heat until thick.
5. Cool slightly and pour over the pineapple mixture.
6. Mix well
 

Country Bumkin Pumpkin and Praline Pie

Filling:


Praline:


Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add  the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.

Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.

Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.

These recipes are excerpts from the cookbook "Chef Carlo Cooks with Teens"...Enjoy!
 

2 posted on 10/31/2002 11:40:25 PM PST by carlo3b
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To: carlo3b
If anyone requests any of the original Italian recipes served at our table, just ask and I will post them;

Artichoke and Bacon Frittata
Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,


Triple Pepper Salad with Cellentani
Cellentani ( whirls, or large elbow macaroni) con Insalata di Peperoni
 

Pre-heat oven to 190°C, 375°F, Gas Mark 5. Place the peppers on a baking tray and bake for 30-40 minutes until soft and browned. Meanwhile, cook the whirls in salted boiling water as directed on the packet. Drain and leave to cool. Deseed and skin the baked peppers and cut into strips. Mix with the remaining ingredients. Add the pasta and toss well. Serve chilled.
3 posted on 10/31/2002 11:49:15 PM PST by carlo3b
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To: carlo3b
Ever tried TURDUCKEN?
4 posted on 10/31/2002 11:57:21 PM PST by Roscoe
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To: Roscoe
Stuffed, Cajun style!!!! Yummmmmmmmmmmm

Got a recipe???? Come on, no holding out! LOL

5 posted on 11/01/2002 12:02:50 AM PST by carlo3b
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To: carlo3b
Afraid I don't have a recipe, I used to just get it at the Cajun deli like everybody else.

Now that it's on my mind, I think I'll see if I can find a place here in Los Angeles that has it.


6 posted on 11/01/2002 12:14:23 AM PST by Roscoe
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To: carlo3b
Even more than your , as usual , wonderful recipes, many , many thanks for sharing your childhood memories of Thanksgiving, with us. What came to my mind, whilst reading them, was that we Americans, no matter what ethinic background, have taken so to Thanksgiving and made it our own, with " familial " , old world foods.

My hertiage is Hungarian, and desert, for Thanksgiving, was always two different kinds of strudel ( usually apple/ walnut amd cherry/almond )and homemade, from scratch, pumpkin pie. Hungarian cucumber salad was ( still is ! ) as necessary to serve, as cranberry dressing ( again, two kinds. LOL ), with the turkey.

An early HAPPY THANKSGIVING to you too, old friend. :-)

7 posted on 11/01/2002 12:14:50 AM PST by nopardons
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To: carlo3b; 1Old Pro
:

FReepers offer advice on FRYING A TURKEY

:

8 posted on 11/01/2002 12:35:45 AM PST by ppaul
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To: nopardons
I'm dreaming on Gaspachee Salad and Sun Tea as part of our family's Thanksgiving dinner.
9 posted on 11/01/2002 12:41:27 AM PST by Roscoe
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10 posted on 11/01/2002 12:41:32 AM PST by ppaul
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To: ppaul
http://www.countrycook.com/story.cfm?story_id=234
11 posted on 11/01/2002 12:44:48 AM PST by Roscoe
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To: Roscoe
Children and pets should not be allowed near the hot oil.

Good idea!

12 posted on 11/01/2002 12:46:12 AM PST by ppaul
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To: Roscoe
Okay, recipe time ! What's Gaspachee salad ?
13 posted on 11/01/2002 12:52:39 AM PST by nopardons
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To: nopardons
Here's one description:

"On the Gulf Coast where my mother raised my five siblings and me, she used to make big bright bowls of gaspachee. The bread was always hardtack, the sea biscuits that resemble giant unsalted saltines. She soaked them in water, squeezed out the excess water and tossed the bread with tomatoes, cucumbers, onions, vinegar, oil and salt. As a child, I thought it was some kind of torture to have to eat bread salad; only now, seen in the golden aura of memory and a better understanding of where I was, does that bread soup/salad seem good to me."

http://seattletimes.nwsource.com/pacificnw/2002/0728/taste.html




Somewhere in my wife's recipe card collection is the recipe, handed down thru the generations from Admiral Semmes himself. (Like all former residents of the Florida panhandle, we have the only ONE TRUE recipe.) The trick is squeezing out the hardtack completely, but without turning it into mush.
14 posted on 11/01/2002 1:05:26 AM PST by Roscoe
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To: Roscoe
Sounds interesting and tastey ; thanks for the sort of recipe and explination. The thing one learns, by being a FREEPER ! :-)
15 posted on 11/01/2002 1:08:31 AM PST by nopardons
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To: Roscoe
Ever tried TURDUCKEN?

That's sounds so crazy that it MUST be something from south Louisiana. heh heh.

16 posted on 11/01/2002 1:18:19 AM PST by GOPyouth
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To: carlo3b; Roscoe
Holiday Dinner
(Turducken)


http://216.239.37.100/search?q=cache:a8gFyp3_1noC:www.chefpaul.com/turducken.html+TURDUCKEN&hl=en&ie=UTF-8
17 posted on 11/01/2002 1:23:51 AM PST by kcvl
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To: GOPyouth

Turducken

18 posted on 11/01/2002 1:30:19 AM PST by kcvl
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To: kcvl
Thanksgiving 2000 Elian washed Bush ashore in Miami and gore-reno-clinton out to sea!
19 posted on 11/01/2002 4:06:41 AM PST by f.Christian
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To: carlo3b
Thanks!
20 posted on 11/01/2002 4:07:20 AM PST by Rocko
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To: carlo3b
Thanks for the recipes. I may be using your dressing recipe, I just found out I am allergic to corn, no cornbread dressing for me, ever again. SOB!
21 posted on 11/01/2002 4:31:36 AM PST by Ditter
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To: f.Christian
Thank you very much for that reminder. Elian bump.
22 posted on 11/01/2002 4:34:21 AM PST by ventana
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To: carlo3b
These recipes are excerpts from the cookbook "Chef Carlo Cooks with Teens"...Enjoy!

Where can I get this cookbook? I can't find it at Amazon.

23 posted on 11/01/2002 4:52:30 AM PST by Misty Memory
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To: carlo3b
Thanks for the recipes and the rememberances, BTW. Wonderful!

HAPPY THANKSGIVING

24 posted on 11/01/2002 5:05:00 AM PST by Misty Memory
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To: carlo3b
Thank you for sharing your memories!

I don't supposed by any chance you remember that stuffing recipe you gave me last year? It was......something like..........Uncle Joe's Favorite........????? I made it for Christmas and it was a huge hit.............

This year we are "doing" Thanksgiving dinner here for hubby's family and I'd like to make that same stuffing again but I lost the recipe.:(

That sweet potato recipe looks good; I think I'll try that one....

25 posted on 11/01/2002 5:19:06 AM PST by MozartLover
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To: MozartLover
Ta Da,   Just for you and your family! Have a great holiday.

Uncle Joe's Favorite Stuffing

This stuffing is for a big bird, not to be confused with stuffing"Big Bird", or as a side for any roast. It will easily stuff a 24 pound bird and have a little left over. If you are using a smaller bird, you can halve this recipe, or else freeze the extra. One of the best things about this stuffing is how well it freezes. Take any extra stuffing and place it in a foil lined casserole dish.  Bake like normal and cool to room temperature. Freeze for a day or two. Remove your casserole dish and you will  have a nice package of frozen stuffing for whenever you need it.

Soak the apricots and cranberries in the amaretto and brandy overnight. Saute the onions, scallions, and celery in 4 tablespoons butter until soft. Once cooked, transfer to a large bowl. In the same pan crumble the sausage and cook until browned. Add the sausage and bread cubes to the onion mixture. Add the chestnuts, pears, apricot mixture (including soaking liquid) and rosemary to the stuffing mixture. In the same skillet heat the rest of the butter, apricot nectar, and chicken stock until the butter is melted and pour over the stuffing. Salt and pepper to taste and mix well. Loosely stuff the turkey if desired. Bake any leftover (or all of the stuffing) for 40 minutes along with the turkey.
26 posted on 11/01/2002 6:14:48 AM PST by carlo3b
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To: carlo3b
Washington, D.C.
October 3, 1863

The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God. In the midst of a civil war of unequalled magnitude and severity, which has sometimes seemed to foreign States to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere except in the theatre of military conflict; while that theatre has been greatly contracted by the advancing armies and navies of the Union. Needful diversions of wealth and of strength from the fields of peaceful industry to the national defence, have not arrested the plough, the shuttle, or the ship; the axe had enlarged the borders of our settlements, and the mines, as well of iron and coal as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege and the battle-field; and the country, rejoicing in the consciousness of augmented strength and vigor, is permitted to expect continuance of years with large increase of freedom.

No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy. It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to his tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquillity and Union.

Abraham Lincoln

Happy Thanksgiving back at you.

27 posted on 11/01/2002 6:23:04 AM PST by Non-Sequitur
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To: nopardons
Good morning my dear friend, it's that time of year once again... the Holidays. They are my children's' favorite time, and my family stays so close at this time of year, in almost constant contact. For me it will be a bit emptier, and posting recipes and seeing old friends only reminds me of those dear friends and loved ones not returning for a warm hug.

As for strudel, I happen to know you have some wonderful recipes... LOL  ?????????

Hungarian cucumber salad.... Come on... waiting... taping my fingers.... checking my watch.... hummmmming...grin

28 posted on 11/01/2002 6:27:22 AM PST by carlo3b
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To: carlo3b
Thanlk you..I will try some of them ,(the potatoes for a church supper this week) I have printed them out

I make a family receipe dressing for holidays. My daughter in law calls it "a bread dressing"

We take fresh bread ..tear it into bite size pieces..then the bread it "wet" with water..then press out the "extra " water..

While we are doing that we cut bacon into small strips and cook slowly when almost finished we add chopped onions and celery and saute them . We add that to the moist bread..along with 2 eggs that have been beat to mix and salt, pepper,and poultry seasoning to taste.Mix well to coat all the bread ,then place in bird to cook...the remaining is placed in an oven proof bowl and baked for one hour at 350 before dinner..

We use a "standard" dressing most of the year..but this is in honor of my beloved German grand ma...it is moist and wonderful ..a sweet memory:>)

29 posted on 11/01/2002 6:28:40 AM PST by RnMomof7
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To: ppaul
FReepers offer advice on FRYING A TURKEY

Hey big guy, what a great thread, link...Happy Thanksgiving.

30 posted on 11/01/2002 6:32:42 AM PST by carlo3b
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To: carlo3b
Thanks.
Same to ypu.
Our prayers are with you.
31 posted on 11/01/2002 6:35:02 AM PST by ppaul
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To: kcvl
Welcome my dear friend, pull up a chair, our great cookbook friends are on their way... Bless you and your family, and have a great holiday season.
32 posted on 11/01/2002 6:36:46 AM PST by carlo3b
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To: ppaul
We deep fry at the Cyber Liberty household....
33 posted on 11/01/2002 6:38:34 AM PST by Cyber Liberty
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To: f.Christian
Aloha, big boy! Always good to see ya. Thinking about all of my old friends today...it's so good that you stopped by. Carlo
34 posted on 11/01/2002 6:40:41 AM PST by carlo3b
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To: ppaul
Fried Turkey, yum, yum. If you have never tried it take a look at the suggestion thread, it's full of very good advice.
35 posted on 11/01/2002 6:42:46 AM PST by 1Old Pro
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To: RnMomof7
My daughter in law calls it "a bread dressing"

Well, so will we...Copied and pasted "Bread Dressing".. I will try this very soon, Thanks so much, let me know if I can be of service with a recipe or two. Thanks again

36 posted on 11/01/2002 6:45:01 AM PST by carlo3b
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To: Misty Memory
I will flag you soon with a direct link to order, if you wish, Thanks for asking.. Happy Thanksgiving
37 posted on 11/01/2002 6:47:21 AM PST by carlo3b
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To: Ditter
I am allergic to corn, ...

No big deal..really, ping me when you need any great subsitutions..I'll be your PECK and CALL GUY...LOL

38 posted on 11/01/2002 6:50:08 AM PST by carlo3b
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To: Non-Sequitur
Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquillity and Union.

We can use a little divine intervention right about now...smile Thanks for the great quote, have a safe and happy holiday.

39 posted on 11/01/2002 6:52:57 AM PST by carlo3b
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To: carlo3b
America's First Official Thanksgiving - 1619

Happy Thanksgiving from Virginia!

40 posted on 11/01/2002 6:53:47 AM PST by Corin Stormhands
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To: carlo3b
Carlo, you are a blessing in yourself.

Even our popular lasagne, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe.

I don't want to steal secret recipes, but here's my problem. I had a great recipe for turkey lasagne with chopped broccoli and I lost it. It was killer, everybody loved it, and I'm not good at cooking from scratch memories. Can you help?

41 posted on 11/01/2002 6:55:55 AM PST by xJones
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To: carlo3b
Thank you for sharing your beautiful memories, Carlo3b! And of course, the recipes!

It brings back memories of my childhood and the fantastic, fattening foods we shared in our Italian/German home on holidays those many years ago.

God, Mamas stuffed artichokes and spaghetti were super special, not to mention her "Garlic Sauce" and dishes too numerous to mention!

42 posted on 11/01/2002 6:57:54 AM PST by Budge
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To: carlo3b
Wow! Happy Thanksgiving to you! And thank you so much for the great recipes!!!
43 posted on 11/01/2002 7:15:27 AM PST by Alamo-Girl
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To: carlo3b
Thanks much, I think I will try it this Thanksgiving.
44 posted on 11/01/2002 7:23:28 AM PST by desertcry
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To: carlo3b
Thanks Carlo, but I can't eat anything on your list. Will keep for reference, though. Ciao.
45 posted on 11/01/2002 8:00:19 AM PST by stanz
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To: carlo3b
That's it! That's the one!

Thank you, thank you, thank you!!!

*SMOOCH*

46 posted on 11/01/2002 9:11:17 AM PST by MozartLover
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To: carlo3b
Thank you very kindly, carlo.
An extremely kind, magnanimous jesture on your behalf.
If you only knew just how dear I hold my food you'd realize how serious I am!!

What an *excellent* way for me to introduce my bride to a few new ways of making her holiday birds & trimmings!!

btw; one day?
I'd really enjoy telling you the *yarn* of the then Head Chef of (what was at the time) Milwaukee's only Four-Star restuarant when he'd just moved in next door to my wife & I.
How & under what circumstances we met, makes for a screamer of a good laugh; and, great story of, "race relations."
This "dish" (~the laugh) will be, on me.

Thank you again, Sir.

...recipes just finished printing out!

47 posted on 11/01/2002 9:15:36 AM PST by Landru
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To: carlo3b
Thanks so much for the great thread!

Have I told you lately that I love you? :-)
48 posted on 11/01/2002 9:23:58 AM PST by amom
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To: carlo3b
Thanks Carlo, you are a great guy!
49 posted on 11/01/2002 10:36:21 AM PST by Ditter
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To: carlo3b
Happy Thanksgiving to you too carlo! And thanks for the ping......!
50 posted on 11/01/2002 11:10:16 AM PST by b4its2late
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