 We are all up and running at last. All the code is in its place and I have a happy face! 🙂 Its a beautiful, crisp and sunny day before Thanksgiving Day and I am just overwhelmed with joy. I will be spending tomorrow with family and friends – 25 all total – and with lots of food. You know me! Food is good!! We will be having our traditional dishes and, I’m sure, some new ones and half the clan will be bringing guitars, mandolins or banjos for an afternoon of picking and grinning. This is a time to just kick back and recognize that even with problems, difficulties, concerns and even heartaches, we can be grateful for our God – our provider (the reason for the FIRST Thanksgiving!), for our loved ones, for our friends and for our country> I hope all of you have a wonderful Thanksgiving Day!!  And Many Blessings!!  |
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Posts Tagged ‘Thanksgiving’
Happy Thanksgiving!!
Wednesday, November 27th, 2013
A New Meaning To Pot Pie
Tuesday, November 20th, 2012
 I know. I know. Where have I been? Did I fall off of the earth? Did I get swallowed by a giant batch of soap? Did I get discovered by Food Network? (I wish!) While none of these scenarios is probable, the fact is that I had a variety of much less exciting happenstances occur at once. First, as I left you last time, I had a house full of teenage young men who stayed with us for 7 nights as they campaigned for our state representative. It was rather hectic here. But on top of that, my eye disease decided to rear its ugly head and I was having a hard time reading or typing for very long. It’s just no fun when you see two of everything!! And then – more company and more cooking. And then – two canning classes and a case of hives and more double vision. All in all, with excuses aside, it all boiled down to one main culprit: Writer’s block!!!! Yep. My brain has been fried. I have not had one single thing to write about. I’d start, but the words wouldn’t come and when they did, there were two of each. Soooo, I gave up. I have now chilled, rested and used not just a few ice packs and I am back in business. And speaking of business, we had a winner for our Fall Giveaway, reader and FaceBook fan, Sue Feely won two packages of our Frontier Fixin’s bread mix. Next week, right after Thanksgiving, a new giveaway will be introduced just in time for Christmas! So be watching. With this being Thanksgiving week, a time for family, memories, gratitude and turkey, I thought that I would give you a way that I like to use my leftover turkey that is pretty tasty. The recipe originated from a cookbook that I’ve had for years and is evidently no longer in print, titled “Favorite Brandname Cookbook”. I tweaked the recipe for leftover turkey but use chicken as well and home canned chicken or turkey is really great in it. If you want to can your turkey after Thanksgiving and then use it later, this is a good way to use that, but straight off the bone is fine too. I like white meat in my recipes but both white and dark work well too. It’s all a matter of preference. In this tutorial, I am using chicken, but will be making it with turkey on Friday!! And just as a note, I use dehydrated celery, mushrooms and onions and they work great. Ingredients: 1 cup sliced carrots 3/4 cup chopped onion 1/2 cup diced celery 1/2 cup chicken or turkey broth 1 can cream of chicken soup 1 pkg turkey gravy mix (if using turkey for the meat) mixed with 1 cup cold water 1 cup sour cream 3 cups cubed or shredded chicken or turkey 1/2 cup sliced mushrooms 1 teaspoon worcestershire sauce 1 teaspoon salt 1/8 teaspoon pepper Topping: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs beaten 1/2 cup milk 1 Tbsp. chopped green pepper 1 Tbsp. chopped pimento 1 1/4 cups shredded cheddar cheese (sharp is good)  In a bowl, place the meat, either shredded or cubed. If using canned meat, it will shred.  Place veggies, minus the peppers and pimentos, into a saucepan with 1/4 cup chicken broth, cover and simmer for 20 minutes. Add a little water if needed to keep from cooking dry.  Add sour cream to the meat  Add cream of chicken soup and turkey gravy mixed with 1 cup water to the meat and sour cream  Add Worcestershire sauce, salt and pepper  Add vegetables  Add remaining 1/4 cup chicken broth and mix all ingredients well  Pour the meat mixture into a casserole dish. I am using a Pampered Chef stoneware deep dish baker here. Set dish aside.  In a bowl, add flour, salt and baking powder and stir.  In a separate bowl, lightly beat eggs and milk together  Add cheese and peppers to the flour mixture and toss until the cheese is totally incorporated with the flour  Pour egg mixture in with the flour mixture and stir well  By spoonfuls, place the batter mixture in a ring around the outside top of the meat mixture in the casserole dish. Bake for 40 – 45 minutes at 350º until golden brown.  It’s pretty and it’s good! Serve hot with a salad and you have a meal!  |
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We Have A Winner!
Friday, November 25th, 2011
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OK….yes….I’ve been on a week long hiatus because the first grandchild is due, relatives are in from all over the country for the event (first great-grandchild too!) and I have finally figured out that I have not mastered multi-tasking, growing four arms or cloning a perfect imitation of myself. (perfect, unlike me!) For some reason, I have not found it possible to type while serving meals, chasing pets to keep them out of visitors’ plates, and balancing a ham, a turkey and a fresh pecan pie like a really bad juggler. But I have found time to be really, really thankful for the blessings so richly bestowed on me and my family. I am thankful for each and every one of you readers who make it so very worthwhile to struggle with HTML, Photoshop and WordPress because of your encouraging emails of appreciation. I am thankful for being allowed to be a part of this great state and this great country and I am really thankful for Mr. Fix-It and his generous and gentle spirit. I am continually blessed by my parents and sisters, my children and my friends (of which I count many of you). I am truly a woman filled with joy. Thank you for being part of that joy.  Without further ado, there was one activity to which was attended with due diligence at the Oklahoma Pastry Cloth™ digs and that was the drawing for the winner of the Appletime Giveaway in which so many of you entered. We even used a real hat so that we could say, “We put your name in the hat!” The hat we used was actually Mr. Fix-It’s Great-Grandfather’s felt cowboy hat. A family member, a totally unbiased and REALLY disinterested 20-something (she WAS fascinated by how many little folded up papers there were!) stuck her hand in, shuffled the papers and pulled out…..drum roll please…..Candy of Lazy J Bar C Farm blog fame. Yay, Candy. Now you get to make LOTS of apple pies!! Congratulations.  And just to let you know, there is another giveaway coming up in just a few days. So get ready to enter. It’ll be a good one!! |
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Thanksgiving 2010
Saturday, November 27th, 2010
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Thanksgiving is over – it was wonderful for us – and time to move on to the next big meal at Christmas! I think that this time of year is measured as time between meals or maybe, as pounds gained? Whatever, the food just seems to taste better during the 37 or so days between Thanksgiving and New Year’s. While it appears that everywhere from Colorado to Idaho to California experienced a freezing, snowy Thanksgiving, those of us in sunny Oklahoma felt some nippy temps but still had trees with painted leaves as a background, through the window, to our massive dinner spread.  We enjoyed a houseful of guests, four of whom sported guitars, and so a lovely day was spent eating and then listening to the soulful strains of Hank William’s “So Lonesome I Could Cry”, the harmony of gospel songs and the catchy beat of the eldest son’s original creations. Having two professional musicians in the family, along with a whole slew of amateurs makes for a toe tapping, knee slapping concert whenever we all get together. Our dinner consisted of the usual turkey, oiled up and totally covered with smoked paprika, baked in a separate roaster for a much more tender, juicy bird. Cornbread dressing, mashed potatoes and gravy, candied sweet potatoes, sweet potato casserole, green beans, corn on the cob, 7 layer salad and my pasta salad (recipe follows) accompanied the bird of the hour. Just for the heck of it, I decided to see what everybody had to say about the sauerkraut and so I sliced up smoked sausage and baked that on a bed of the kraut. If I may brag, everyone went nuts over it and several ended up carrying home a jar! Yay. I suppose I’ll have to find cabbage at 10 lbs for $1 again and get busy.  I have to admit to a huge, red-faced mistake, however, before I give you my recipe for a pasta salad. My favorite pie in the whole world is pecan pie. I am a terrible American because I can’t stand pumpkin pie. However, because I love my family I do make a pumpkin pie each year and I generously let them have every single bite! For the pie cook, one of the kitchen utensils that we carry at the Oklahoma Pastry Cloth™ store is the First Slice Out Pie Spatula and it is the handiest little thing. It is placed into the pie plate and then the pie shell is placed on top of it. Once the pie is filled and covered, it is baked and the first slice out is easily achieved by cutting around the spatula and just lifting it up.  Sounds brilliant, right? Well, it is – that is unless a runny, sticky, custard pie filling and large, glass pie plate are involved. It works like a charm for apple or cherry or such in a standard pie tin, but a pecan pie is a whole ‘nother kettle of fish. Well, not that pecans and fish have anything in common. Bad metaphor. Never mind. Anyway, it seems that when the sticky, gooey mess that is pecan pie filling is poured into the shell, if there is ANY kind of crack in the crust, some of it WILL seep under the pie shell at the edge where the spatula and crust meet. The baked result is a pie spatula that is adhered to the pie pan with the strength of Super Glue. I sheepishly pried under the spatula with a knife to no avail to get that first slice out and everyone gathered around to watch me battle with my genius utensil, each giving their own suggestions based on obviously more engineering know-how than I possessed. Finally, my dear son-in-law who is so smart, took the knife from my feverish fingers and gently rocked the spatula back and forth until, with a great sucking sound, it lifted off of the surface of the pie pan, bringing strings of oozing mess with it. He popped the mess into his mouth and announced that it tasted like taffy candy. Lovely. My pie was a dug-out disaster, but it tasted like taffy! It may have been the ugliest pie at the buffet, but it DID taste good. So word of warning: The pie spatuala works best in a standard pie pan and make sure that your crust is thick and perfect if you are going to use a custard filling!  Our Thanksgiving Day was just that – a day of thanks. However, for us here at the Oklahoma Pastry Cloth™ homestead, every single day is a day of thanks for all that God has provided and for the strength and wisdom He offers. There is good in every situtation, no matter how bad it may look to us. Growth can always be had if one will focus on what God is teaching rather than what the circumstances seem on the surface. We pray that, for you all, this time is one of love, joy and personal growth. 1 1/2 cups uncooked pasta 2 tsp olive oil 3 stalks celery 1/2 cup sliced carrots 1 small head broccoli cut up 1/2 med. onion chopped 1/2 cup black olives, chopped or sliced 1/4 cup green olives, chopped or sliced 1/2 c. mayonnaise (light or fat free is fine) 2 tbsp + 1 tsp sugar 3 tbsp vinegar 1/4 cup any type Italian salad dressing 1/4 cup parmesan cheese 1/2 tsp oregano        |
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