Happy Thanksgiving!

Our month of November is well over half finished, as is our year. We are at the point where there is only around forty days until we begin a new year. This year has definitely been better than 2020 and 2021. We are still having outbreaks of the virus here and there, but not too much where I am. In fact the last few times I’ve delivered papers to the patients, I’ve been told I could go to all rooms. While the pandemic was going on, the papers were delivered to the nurses’ station and they took care of it for us. Last year, there were several times that I could go to the rooms on one hall, but not the other. Thanks to the Lord for taking care of all of us, and sympathy and prayers to the families of those who were not so lucky.
Let us give thanks…for our families; our friends; our homes; our schools and their teachers; our churches and synagogues where we worship freely; for the service men and women who are so far away from home this Thanksgiving, trying to keep our country free for us; for the fact that we live in a country that is still free; and last but by no means least; that we have lived to celebrate another Thanksgiving. For many of us, there will be faces missing around the table this year due to the Lord calling them home, or because they are serving our country in another lands. We are thankful that He gives us the strength to go on with our lives even though it is difficult.
Just as He is the “reason for the season,” at Christmas, THANKS is the first word in the name of the feast we are celebrating today.
For some of you, Thanksgiving is a fond memory, for many of you, who were able to get your paper on Wednesday; you still have to face it! I have a certain amount of my stuff done due to the fact that I will be heading to Devine early on Wednesday to be with my family. The cornbread is made for the dressing and the bread is torn up and drying a bit. All the ingredients are gathered together for my sweet potatoes and apple casserole, as are the ingredients for the pies I will be making.
Here are a few more recipes that can even be prepared on Thursday morning if necessary.
Broccoli Casserole
2 or 3 bunches fresh broccoli
1 cup chopped onion
1 cup chopped celery
½ of a small bell pepper, diced
¼ to ½ cup butter or margarine
1 can cream of mushroom soup*
1 can cheddar cheese soup
2 cups cooked rice
Salt and pepper to taste
Clean broccoli, cut into flowerets, peel and slice stems thinly. Parboil broccoli, drain and rinse with cold water to help retain the color. Sauté onion, celery and bell pepper in butter or margarine until onion is transparent. Mix together the two soups, add the broccoli and rice and mix together. Pour into 9×12 pan, top with grated cheese if desired. Bake at 350ºF for 35 to 45 minutes.
Jo’s Cherry Delight
1 can lite cherry pie filling
1 can (8-oz) crushed pineapple in juice
1 can low-fat condensed milk (not evaporated!)
12-oz carton whipped topping, thawed
Mix all ingredients together and chill before serving. Weight watchers – 2 points per 1/2 cup.
Mrs. Haass’ Pink Stuff (This recipe is in memory of Mrs. August Haass. She used to bring it to our Christian Mother’s Christmas Luncheon)
1 can (20-oz) cherry pie filling
1 can (20-oz) crushed pineapple in juice
1 can Angel Flake coconut
1 cup chopped pecans
1 cup miniature marshmallows
1 can condensed milk (not evaporated!)
1 carton (8-oz) whipped topping, thawed
Mix all together and chill before serving.
1½ cups cornmeal
½ cup flour
¼ cup sugar
½ teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
¼ cup oil or melted shortening
Mix dry ingredients together in bowl. Mix together egg, milk and shortening, add to dry ingredients and mix well. Pour into lightly greased 8×8 or 9×9-inch pan and bake until golden brown. Cool before using.
You can make this several days ahead of time, and when it is cook break it up and store it in a plastic bag in the refrigerator.
Cornbread Dressing
4½ cups crumbled corn bread
2½ cups day old French bread, cut into ½-inch cubes
1 medium chopped onion
1½ cups chopped celery
1/3 cup chopped parsley
½ cup butter or margarine
2 lightly beaten eggs
2 to 3 tablespoons poultry seasoning
Salt and pepper to taste
2 to 3 cups broth or milk*
(Turkey giblets and neck, or 1 pack chicken giblets and hearts, or ½ pound ground meat or pan sausage optional)
Boil giblets, etc., until done. Chop or grind and set aside. If using ground meat or pan sausage, cook well in skillet until nicely browned, drain well and set aside.
Make corn bread (if desired) to your favorite recipe, (or use one or two of the packages that need milk and eggs added to them) and bake according to directions in an 8×8 or 9×9-inch pan. This can be done several days ahead of time. When cool, crumble and place in bowl in fridge.
Allow bread to dry out slightly, crumble and add to cornbread. Add giblets or meat (if used) Sauté onions and celery in margarine until tender. Add to cornbread mixture. Add parsley and seasonings. Add beaten eggs and broth and mix well. If it does not seem moist enough, add more broth or milk. Place in baking pan and bake at 350ºF until golden brown and set. If it looks dry while baking, add more broth or milk. Canned chicken or vegetable broth can be used if you want to save the broth from cooking the giblets for your gravy. *If you use canned broth, be careful not to use too much salt in the dressing as the broth is already salted.