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Show Luscics Thanksgiving treats satisfy By KALYIVRETAN The most Amn of holidays dates back to 16hen Governor Bradford of issachusetts designated Dec as a special holiday. i The day was sin feasting and prayer as the efts gave thanks for their lives, j Women spent preparing the feast which ini wild turkeys, venison and ma1111 dishes. We owe Mrs." Josepha Hale, editor of the G's Ladies Book, thanks fo;ur modern Thanksgiving, worked 17 years to achieve jational day of thanks." We all hav favorite foods which we se.m Thanksgiving Day, and we pn opportunity to taste other f favorites as we gather as lilies for the traditional fe Some holiavorites include the following Gl?arrots 2 Tb. butter cfgarine V cup brown1" 2 Tb. preparistard 4 tsp. salt I 3 cups slicedts (drained) 1 Tb. parsle; , . ; : Melt buta skillet, j Stir in brown suga?tard and salt. Add carrots, htftirring constantly until glazed, about five minutes. Sprinkle with parsley. Apple Crumble Pie 5 apples 3 Tb. lemon juice Vfe cup sugar 2 Tb. flour 1 unbaked 9" pastry shell Slice apples. Sprinkle with lemon juice. Mix together sugar and flour and stir into apples. Topping V-i cup flour V2 cup sugar V2 tsp. cinnamon V2 tsp. mace Cut in 4 Tb. butter or margarine til crumbly. Sprinkle on pie and bake at 350 about 40 minutes. Rice Pilaf (serves 10-15) 1 onion, chopped or sliced VS cup butter Saute together. Mix with: 2 cups uncooked rice 1 can onion soup 1 can beef boullion 1 can beef consomme cup water Put in a pan and cover Bake at 450 for 45 minutes. Carrot Pudding ,Xk cups margarine.,. . ,.. .... . . , 2y2 cups sugar 3 eggs 2 Tbsp. water 2V2 tsp. lemon extract 2'2 cups ground carrots - 2V2 cups ground potatoes 3'4 cups flour - 2V2 tsp. cinnamon IV2 tsp. cloves IV4 tsp. nutmeg IV4 tsp. salt lVi tsp. soda 2V2 tsp. baking powder 2 cups coarsely ground nuts :il 2V2 cups raisins '- Cream margarine and sugar. Add ' eggs and beat until fluffy. Add :1 water, lemon extract, carrots, 11 potatoes and mix well. Sift dry 2" ingredients together and add to mix. Add nuts, raisings and mix. :S Fill clean jars V2 full. Wipe jar rims and seal with a new lid and ring. 'JI Place jars in boiling water, (to rims if possible) and boil for two hours. Pudding will seal and may be stored as fruit, or steam until done in f shortening cans and freeze. in Carrot Pudding Sauce 1 cup sugar i3 V4 tsp. nutmeg 3 Tbsp. flour i Combine the above ingredients. :ea Add one cup water and boil until1' thick. Add 2 Tbsp. margarine and 1 ;St tsp. vanilla. :iS 1 |