We wait with anticipation for the holidays and before we know it the days have arrived. I see some have already put up their Christmas lights but why not when the weather is so nice. Hope they are secure enough with all the wind that we have had lately. It has sort of been tradition to set up the Christmas tree after we are done eating the main meal on Thanksgiving, however, I’m debating if that will happen this year as we will have quite a few people and space will be limited. Then I think it would be nice to have it ready and I’m certain the little ones would surely want to help.
My family will be coming on Saturday all except James. Ruth and Terry will be flying up to Rochester mostly to see the new baby but plan to come to Slayton also. There will be few grandchildren missing also with distance and work taking priority. It gets more difficult every year to get them all together at one time as I’m sure many can relate to. We’ll be eating turkey like many others and perhaps a duck (if I can find one), or will add a turkey breast if the turkey appears to be too small. There will be leftovers for all of them to take home and most often the leftovers make a nice casserole for the following day when the flavors have a chance to blend. A layer of turkey, next some dressing, mashed potatoes, and all covered with gravy and baked until heated through.
We have much to be thankful not only this year but all the time. As we drive through the country and look at the abundant crops and realize we have certainly been provided for. This year we have three new grand babies all in good health. I can’t think of any one in the family that doesn’t have a job. There have been many disasters in various places and we have been spared from them. Our houses are warm and comfortable. We are most grateful for the freedoms we have such as speech, worship, etc. We are most certainly blessed in many ways. We trust you and your families we give thanks not just this weekend but every day for all the blessings that are available to us. Charles Dickens said, “there is always something to be thankful for.”
Wild Rice Turkey Soup
1 cup uncooked wild rice
7 cups chicken broth, divided
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
4 cups cubed cooked turkey
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups half-and-half cream
In a large saucepan, bring the rice and 3 cups broth to a boil. reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil). 8 servings
Party Cheese Bread
1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, thinly sliced
In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into l inch slices to within 1/2 inch of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread. Wrap loaf in foil; place on a baking sheet. Bake at 350º for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
Green Bean and Walnut Salad
3 pounds fresh green beans
3/4 cup walnuts
1/3 cup dried cranberries
Dressing:
6 tablespoons each olive oil and red vinegar
3 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
Cook green beans in boiling water for 4-7 minutes or until crisp-tender; drain. Combine walnuts, cranberries and beans. Whisk olive oil and vinegar together. Stir in garlic salt and pepper; toss with green bean mixture. Refrigerate until serving. Makes 12 servings.
