OVER THE RIVER AND THROUGH THE WOODS
Over the river and through the woods,
To grandmother's house we go;
The horse knows the way
To carry the sleigh,
Through the white and drifted snow.
Over the river and through the woods,
Oh how the wind does blow!
It stings the toes,
And bites the nose,
As over the ground we go.
Over the river and through the woods,
To have a first-rate play;
Oh hear the bells ring,
"Ting-a-ling-ling!"
Hurrah for Thangsgiving Day.
Over the river and through the woods,
Trot fast my dapple gray!
Spring over the ground,
Like a hunting hound!
For this is Thanksgiving Day.
Over the river and through the woods,
And straight through the barn-yard gate,
We seem to go
Extremely slow
It is so hard to wait!
Over the river and through the woods,
Now grandmother's cap I spy!
Hurrah for the fun!
Is the pudding done?
Hurrah for the pumpkin pie!
HI! I'm Granny and I want to give you some great recipies
for the upcoming Holidays...
Grandma's Apple Salad
5 Red Delicious apples
1 cup finely chopped walnuts
1 pint Whipping Cream
1 tspoon vanilla
1/4 cup sugar.
Peal and grate apples ( be sure that you
keep the apples in water with
little lemon juice while grating or they will
turn dark.chop Walnuts
Whip cream until quite stiff and fold in sugar and vanilla
then fold in the apples and walnuts and refrigerate until
time for
dinner.
Grandma's Scrumptious Stuffing
2 loaves of dried bread broken in small pieces
1 large onion chopped very fine
3 Stalks of celey chopped fine
Gibblets of one Turkey
1 cube of butter or Margarine
About 3 cups of water
(you cook the ingredients mentioned below in this)
About 2 pounds of sausage (Don't over cook) fry until tan colored.
Sage or Poultry Seasoning
Pepper
Place giblets in sauce pan with Onions, celery,
and butter Some sage can
be added to this, but
be careful. Bring to boil and simmer until
Giblets are fairly done.This flavors the water
that you will used to mix the stuffing.
Fry the sausage and blend spices into the bread
crumbs while waiting.
when the Giblets are done remove them from
the water and chop in small
peices. Then add them with
the water to the bread crumbs and then add the sausage
and blend well.
Some people like their Stuffing less moist and this is okay,
just
useless water. I like mine very moist so I use
all of the water in the pan. Place the
stuffing in the turkey and Bake right away.
Do not leave this out of the refrigerator
because it draws Bacteria very quickly.
This usually makes enough stuffing to stuff the turkey and
a quart casserol
to be baked in the oven. The Stuffing to be baked in
the oven outside of the
turkey must be more moist because it does
not have the moisture
from the turkey.
Hope you like it!!!
Pumpkin Bars
Peggy Andersen Friday, October 01, 1999
Title: Pumpkin Bars Category: Dessert
Description:
This is a wonderful tasting dessert which
compares with carrot cake,
but not so heavy
Ingredients:
...Bars...
4 eggs
1 cup oil
2 cups sugar
15 oz pumpkin (2 cups)
1 tsp soda
2 tsp baking powder
2 cups flour
1/2 tsp salt
2 tsp cinnamon
1/2 tsp each cloves, ginger, nutmeg
1 cup nuts (opt.)
Frosting:
6 oz cream cheese
2/3 stick butter
1 T milk
1 tsp vanilla
4 cups pwd sugar
...Directions: ...
Beat eggs well, add oil, and sugar, beat well.
Sift dry ingredients
together and add to egg mixture. Beat well. Bake in a
greased, floured 13
x 9 baking pan at 350 degrees 25 to 30 minutes or tell
done. (When a toothpick
comes out clean) Cool and frost.
(The frosting receipe might make more than is needed.)
Number Of Servings: 16-20
Preparation Time: 15 minutes
~*The First
Thanksgiving*~
Thanksgiving and the Pilgrims seem to go together,
just like Christmas and Santa Claus--but the truth
is, the Pilgrims never held an autumnal Thanksgiving
feast. Before you cancel the turkey, take a look at
the origin of that particular myth. In some ways,
the truth is even more intriguing.
The Pilgrims did have a feast in 1621, after their
first harvest, and it is this feast which people
often refer to as "The First Thanksgiving". This
feast was never repeated, though, so it can't be
called the beginning of a tradition, nor was it
termed by the colonists or "Pilgrims" a Thanksgiving
Feast. In fact, to these devoutly religious people,
a day of thanksgiving was a day of prayer and fasting,
and would have been held any time that they felt an
extra day of thanks was called for. Nevertheless,
the 1621 feast has become a model that we think of
for our own Thanksgiving celebration and we do know
something of the truth about it.
We can assume, for example, that the harvest feast
was eaten outside based on the fact that the
Colonists didn't have a building large enough to
accommodate all the people who came. Native People
were definately among the invited guests, and it's
possible. even probable, that turkey (roasted but
not stuffed) and pumpkin in some form, found their
way to the table. And it gets better. This is the
way the feast was described in a first-hand account
presumably by a leader of the colony, Edward Winslow,
as it appears in Mourt's Relation:
"Our harvest being gotten in, our governor sent four
men on fowling, that so we might after a special
manner rejoice together after we had gathered the
fruit of our labors. They four in one day killed
as much fowl as, with a little help beside, served
the company almost a week. At which time, amongst
other recreations, we exercised our arms, Many of
the Indians coming amongst us, and among the rest
their greatest King Massasoit, with some ninety
men, whom for three days we entertained and feasted,
and they went out and killed five deer, which they
brought to the plantation and bestowed on our
governor, and upon the captain and others. And
although it be not always so plentiful as it was
this time with us, yet by the goodness of God, we
are so far from want that we often wish you partakers
of our plenty."
From this we know that the feast went on for three
days, included ninety "Indians", and food was plentiful.
In addition, to the vensison provided by the Indians,
there was enough wild fowl to supply the village for a
week. The fowl would have included ducks, geese,
turkeys and even swans.
Much of the information we have about the feast,
and this period in the lives of these people, is
the result of research conducted by the staff at
Plimoth Plantation, the living museum in Plymouth,
Massachusetts, that re-creates the lives of the
Pilgrims with Mayflower II, the 1627 Pilgrim Village,
and a native homesite. From this research we know
about the foods and recipes that would have been
available to them, and from two first hand accounts
(the second was written by William Bradford, Governor
of the colony for 33 years, and can be read in Of
Plymouth Plantation 1620-1647), we have a good idea
of how the village looked, what the colonists wore,
how they spoke, what animals they owned and how they
lived. We even know what games they played, what their
views may have been on everything from their new home
to religion and politics. And with all this knowledge,
we piece together what foods would have been served at
the feast, how the table looked, how the setting
looked, even perhaps what the conversation was like.
For anyone who wants to re-create this feast for
themselves, Plimoth Plantation, offers the Thanksgiving
Primer. From it, we offer the following recipe as an
addition to your own feast on Thanksgiving Day.
Furmenty
(A wheat pudding on
the order of an Indian Pudding)
Ingredients:
1 cup cracked wheat
1/8 tsp. ground mace
1 quart milk
1/2 tsp. ground cinnamon
3/4 cup milk
1/4 cup brown sugar
1/2 cup heavy cream
2 egg yolks
1/2 tsp. salt additional brown sugar
Directions:
In a large pot, bring the water to a boil and add
the wheat. Lower heat to simmer, cover, and
continue to cook for 1/2 hour, or until, soft.
Drain off all the water and add the milk, cream,
salt, mace, cinnamon and sugar. Continue to simmer,
stirrng occasionally, until most of the liquid
is absorbed(20 to 30 minutes). In a small bowl,
beat the egg yolks and slowly stir 1/2 cup of the
wheat mixture into the yolks. Then stir the yolk
mixture into the pot, and continue cooking for
another 5 minutes, stirring frequently. Serve
sprinkled with brown sugar.
