FLASHBACK 1621

"turkey lurkey doo and turkey lurky dap...i eat the turkey and i take a nap..."
history lesson!!
the pilgrims and wampanoag sit down to a feast of thanksgiving...being thankful for the pilgrims first successful harvest. did they fill up on sweet potato casseroles and pumpkin pie? did they deep fry their turkey? ummmmm...no. just no. though no one is positive what was on the menu, it is thought that they feasted on fish and lobster, rabbit, chicken, squashes, beans, nuts, cabbage, carrots, eggs, and honey.
FLASH FORWARD today
on thanksgiving day, americans will consume approximately 675 MILLION pounds of turkey. along with the turkey, they will have sweet potato casseroles, mashed potatoes and gravy, green been casseroles, corn puddings, broccoli casseroles, dressings, ham, cranberries (both fresh and jellied)...noticing the theme with all the casseroles? crazy...there will also be pies. pumpkin. pecan. mincemeat. rhubarb. apple. so, IF we are supposed to be celebrating the first thanksgiving, why are we NOT eating what the pilgrims ate? thank sarah josepha hale for that. not only did sarah (the author of "mary had a little lamb") campaign for 20 years before she convinced president lincoln to make thanksgiving a national holiday, she also provided recipes for dishes she thought we should eat that day. those dishes (turkey, stuffing, sweet potatoes, and pumpkin pie) became staples for the holiday!

need recipes for the big day? well...i can't cook a turkey...but i CAN help you with the 3 most important:

SWEET POTATO CASSEROLE

ingredients:


4 c sweet potatoes, cubed              1/2 c milk
1/2 c white sugar                           1/2 tsp vanilla extract
2 eggs, beaten                                1/2 c packed brown sugar
1/2 tsp salt                                      1/3 c all~purpose flour
4 tbsp butter, softened                    1/2 c chopped pecans

preheat oven to 325. place potatoes in medium saucepan, with water to cover, and cook on medium to tender. drain and mash. mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. mix until smooth. place in a 9x13 inch baking dish. mix the brown sugar and flour. cut in the butter until the mixture is coarse. stir in the pecans. sprinkle the mixture over the sweet potato mixture. bake for 30 minutes, or until topping is slightly browned. 

GREEN BEAN CASSEROLE


ingredients:

1 (10 3/4 oz.) can cream of mushroom soup (i use the reduced fat type)

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed*

1 1/3 cups durkee french fried onions

mix soup, milk and pepper in a 1 1/2 -qt. baking dish. stir in beans and 2/3 cup french fried onions. bake at 350 for 30 minutes, or until hot. stir. top with remaining onions. bake 5 minutes.

PUMPKIN PIE

ingredients:

9" frozen deep dish pie crust

3/4 c sugar

i tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 can (15 oz) libby's pure pumpkin (not pie mix)

1 can (12 oz) evaporated milk

mix sugar, cinnamon, salt, ginger and cloves in small bowl. beat eggs in large bowl. stir in pumpkin and sugar-spice mixture. gradually stir in evaporated milk. pour into pie shell. bake in preheated 425° F oven for 15 minutes. reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. cool on wire rack for 2 hours. serve immediately or refrigerate. top with whipped cream before serving...

HAPPY THANKSGIVING!!!