Many Blessings!

Vintage Thanksgiving Menus

It's Thanksgiving week! I know everyone (in the US) is in the midst of making plans for this holiday time. Many are going for the family feast. In my November 1952 issue of Woman's Day, three levels of menus are suggested: Moderate, Cost-Cutting, and The Splurge. I'm going to include a few tempting recipes below the menus, just in case one strikes some one's fancy! (Click on the photos to enlarge.)

First we have the Moderate-Price Feast which includes a Mushroom Bisque and a Pumpkin-Chiffon Pie. Their calculation came to $1.35 per person. Of course, that was 1952.

The Cost-Cutting menu includes some things that I would consider pricey now. I'm assuming asparagus was easier on the budget back then? This menu includes Turnip Cubes in Mashed Potato Nests and Chili Sauce Mayonnaise. The price per person dropped to 95 cents.

Finally, The Splurge. It's clear that the oysters and avocados amped up the costs at $2.45 per person. Being a non-seafood eater, I'm unmoved by this menu except for the intriguing Double Corn Sticks and Frozen Nesselrode Pudding.

If you end up trying any of the following recipes, you MUST come back and tell me. Especially the Nesselrode Pudding!

RECIPES:

Mushroom Bisque:

Wash 1 pound mushrooms. Slice 6 small ones and reserve; chop remaining, including stems. Cook slowly with 1 small grated onion and 1/4 cup butter for 10 minutes. Stir in 1/4 cup flour, 1 teaspoon salt, and 1/8 teaspoon pepper. Add 4 1/2 cups milk; cook until slightly thickened. If desired, add 1/4 cup sherry. Top with mushroom slices fried in margarine.

Pumpkin Chiffon Pie:

Mix 1 1/2 cups gingersnap crumbs with 1/3 cup melted butter; pat into 9-inch pan. Bake 10 minutes in moderate oven, 235 degrees; cool. Beat 3 egg yolks in double-boiler top. Add 1/2 cup sugar, 1 1/4 cups canned pumpkin, 1/3 cup milk, 1/2 tsp. salt, 1/4 tsp. each ginger, nutmeg, and cinnamon. Cook over boiling water until thickened, stirring constantly. soften 1 envelope unflavored gelatin in 1/4 cup cold water. Add to hot mixture; mix well; then chill until it begins to set. Add 1/2 tsp. lemon extract. Beat 3 egg whites until stiff but not dry. Gradually beat in 1/2 cup sugar. Fold into mixture. Pour into crust; chill until set. Garnish with 3/4 cup heavy cream, whipped, and crushed peanut brittle.

Turnip Cubes in Mashed Potato Nests:

cook and mash 6 medium-size potatoes with 2 tablespoons butter and 1/3 cup hot milk. Season with salt and pepper. Form into nests on hot plates or platter. Fill with 3 cups hot, cooked, yellow-turnip cubes, seasoned with 2 tablespoons butter and salt.

Chili-Sauce Mayonnaise:

Mix 3/4 cup mayonnaise with 1/2 cup chili sauce. Use as dressing on lettuce wedges.

Double Corn Sticks:

Add 1/3 cup milk and 1 cup cream-style corn to contents of package corn-muffin mix. Bake in hot, greased corn-stick pans in moderate oven, 375 degrees, about 20 minutes.

Frozen Nesselrode Pudding:

Let 1 quart vanilla ice cream soften slightly. Add 1 cup minced, candied fruit (cherries, ginger, orange peel, lemon peel, or pineapple), 1/4 cup chopped, seeded raisin, and 2 tablespoons rum or 1 tsp. rum extract. Refreeze. Garnish with cherry slivers of angelica or citron. Buy 12 small macaroons to accompany pudding.

Magazine "recipes" just for fun:

Clover-Leaf Rolls:

Buy rolls. Allow 1/4 pound butter.

Candy Corn:

1/2 pound will be ample.

Tree Topper poll stats

Last week I posted a poll regarding tree topper preferences. The stats came in as follows:

• Angel--25%
• Star--25%
• Bow--5%
• Starfish--5% (Oh yes I did count it!)
• Other--40%

In the comments, a few shared their "others:"

• Star pillow
• Santa
• Snowflake

With all this data I noticed that no one chose the most significant, most awesome tree topper. Perhaps you will rethink your current choice and make NEXT year's topper one to truly cherish. Feast your eyes on this:

Jolly Breakfast Ring

I wanted to do something different for Christmas morning. In years past I've done dessert crepes, but I'm a little tired of that. In a recent magazine I saw a "wreathe" made from canned cinnamon rolls that were placed in a circle on a cookie sheet to bake, coated with the white icing and then decorated with red and green icing "mistletoe." That had some potential, but the sugar levels were pretty high.

Then, it occurred to me to look in my vintage books and see what I could come up with. This is what I found (click on pics to enlarge).

The recipe had comparatively less sugar than the first one I found. It also had nuts. I love nuts. This is from a book for children, so it's nice and clear. I need that. I don't have a 9" ring mold or anything that resembles it. Any suggestions?



There was even a picture showing how to make it all happen. I like that each ball was rolled in the cinnamon mixture:

Finally, the Jolly Breakfast Ring in all its glory. Notice how, along with a bit less sugar, it's paired with the suggestion that you have a little protein with this meal. Yes, it has Bisquick, but I like how it's more balanced than the recipe I saw in the modern magazine.

I am now coveting those square plates . . .

A Christmas Poll (Come and vote!)

It has been a while since I posted a poll. I knew something was missing in my life. Did you feel it, too? Well, come and vote and all will be right in the world again.

This poll examines an area that I feel has been a long-neglected, but important piece of information, namely this:

What is at the top of your Christmas tree?

My husband and I have had various toppers over the years. Back in the pre-child days, my trees were a bit "designerish." Things were color-coordinated and matched nicely. At one point I had a large red velvet bow as my topper. At another point was a Victorian angel.

WAY back when we were first married (and dirt poor), I trimmed old Christmas cards with lace as our decorations and used a card with a picture of a star as our topper.

Then, before we left Florida to move Up North 14 years ago, I decided that I wanted something that spoke of Florida to be our topper. With some searching, I finally came up with a keeper.



I give you . . .




The Christmas Star (fish)!



Please come and visit my blog and vote in the poll on the sidebar. If you choose "other," please leave a comment and share YOUR special find!

Vintage Christmas Ideas

I've had quite a week. We had four days of snow at the beginning of the week. I believe we ended up with close to 18 inches. THEN, my son got sick mid-week and I've been the on-duty nurse/doctor/laundress. Winter has just gotten here and I'm already a bit tired of it!

For a nice break, I thought I'd see what my vintage cookbooks suggested for Christmas ideas and came across this one from 1967:




(Ignore the tear. ) Take a look at that "mod" house those folks are heading into. Doesn't it look warm and inviting? Pretend that there is snow on the ground in front of the house and imagine that the party-goers are dressed up for a Christmas repast.

First, the decorations. (Click on the page below to enlarge.) There are suggestions for trimming the tree (be it green, blue, red, or pink!). There's also some lovely edible and non-edible wreath ideas. The centerpiece looks easy. And it, too, is edible. My favorite, though, is the Jingle Bells Bread Basket. That might just make an appearance at my house!

The Christmas menu, well, wasn't quite along my tastes. It called for roast ducklings, mashed rutabagas, and steamed date pudding. Um, no.

Then, I turned the page and beheld this:

Get out of town! A cake that looks like a yule log! Is that too cool, or what? I especially like the "knothole" with the log innards showing through. The frosting is called "French Silk." Works for me!

Since I just gained two pounds reading the recipe, I guess I'll go and burn a few calories running down to put a REAL log in our basement wood stove. Just in case you're inspired, though, here's the recipe:

Happy (Educational) Thanksgiving

We're doing Thanksgiving a bit differently this year.

We are currently sitting in a hotel room watching the parade. Guess where? Plymouth, Massachusetts. We arrived yesterday and, while traveling, went back in time to 1620.

Our van transformed into this vessel:

As we came aboard, J was selected to help out on deck. First job was learning to swab:

Then he and L helped to "batten the hatches." Below those hatches is the 'tween deck. That's where we (all 102 of us) will be living throughout the voyage. Only the crew is allowed on deck for the most part.

Below I attempt to create a "cabin" area for our family. The curtains provide a bit of privacy, but 100+ people, 40 of them children, will make for a dark, noisy, smelly situation.

Finally, after 66 days, we arrive. The Native People are reasonably friendly considering that some of their group had been kidnapped five years earlier by other Europeans. We stay on the ship for the winter. By spring, half of the Mayflower's inhabitants are dead. The men that are healthy enough begin work on the shelter needs.

This house size would be comfortable for a family of six.

Some of the men pause in their work as they discuss the important matters of the colony.

Only four married women survived the winter. As each dwelling is completed, we begin to make it as homey as possible. The curtains provide privacy and a bit of warmth, but it is very, very cold in the house. The Native People live in what they call a Wetu. They are considerably warmer because they use woven mats on the wall to trap the heat as it rises. Perhaps I can construct something like that for our walls . . .

Despite the friendliness shown by the Native People, it is still wise for us to be wary. Other tribes in the area are not fond of the fact that we are here. Armor needs to be at the ready.

These strafing guns are positioned so that the streets can be defended if there is an invasion.

Despite the constant concern about attack, we must continue to prepare our homes and take care of our livestock. Each adult 16 and over will be granted 100 acres of land. J, being 8, will be granted 47 acres. It takes only 2 acres to feed four people, so the extra land will take quite some time to cultivate. That means we have land to pass down to our descendants. In Holland we lived in poverty. In this new land we have the potential to live like kings!

Fresh eggs from the chickens that wander about the town are much appreciated.

For those who have survived, life is good. We have much to be thankful for. We are blessed.

(Returning to 2010 . . .)

What a contrast. I'm typing this on a wireless computer while sitting in a climate-controlled hotel room. We just finished watching the parade. Life is filled with comfort and ease and I am grateful for all that I have. More than that, though, I am grateful for the people in my life.

No matter what the circumstances--I am blessed.

Shopping

Had to run to the grocery store to buy items for the New Year's Eve party.

The total for those items came to: $18.86

We had a whole bag of chips, half a container of the cheese dip, and half a bag of the snap peas leftover. You KNOW they'll be incorporated into something!

The total regular shopping came to: $3.49 (Romaine hearts)

Happy New Year!

New Year's Eve Party

This time of year is wonderful. I like the parties. I like the festivity.

It also requires a little outlay!

My sister is throwing a small New Year's Eve party and asked me to bring the following:

Snap peas (For the veggie platter she already put together.)
Sweet Tea (We're transplants to The North from The South--we like our sweet tea.)
Coke (Hubbies are also from The South, but prefer Coke--which is also from The South.)
Rotel Cheese Dip
Tortilla Chips

I will go to the grocery store later today to purchase a few things. I'll add that to my "Holiday Purchases" total on the sidebar in the interest of full disclosure as I walk out my experiment.

Since I'm cooking, I'll list my recipes.

The Recipes:

Sweet Tea

There are a few folks up here who try to be kind and provide Sweet Tea on occasion since they know we Southerners have a hankering for it. The problem is not the consideration. It's the technique. They just don't know how to make proper Sweet Tea. (Always use capitalization when referring to a nectar of the gods.)

To the uninitiated, the following is how you properly make a gallon of Sweet Tea:

• 1 Cup sugar. This is my preference. You can go to a cup and a half if you want to grow your eyebrows together. You can go to 3/4 Cup and it can still technically be Sweet Tea. Anything less than that and you're just messin' with perfection.
• Pour BOILING water to cover the sugar and stir quickly to dissolve.
• Add 6 orange pekoe teabags. You know, the 99 cents for a box of 100. The cheap stuff.
• Let steep about 5-10 minutes. REAL Sweet Tea isn't just colored sugar water. You want some kick to it.
• Fill cold water to the top of the gallon container. Remove teabags. Stir. Refrigerate
• Chill in refrigerator. You can serve with ice, but it's just going to dilute the flavor. If you HAVE to have ice, make it minimal.

Here's my shortcut to the above. Same great taste...less work.

• Use a coffee maker dedicated to making tea. Coffee-flavored Sweet Tea is not Sweet Tea.
• Place six tea bags in the filter basket.
• Run a full pot of water through TWICE.
• When the first pot is ready, pour it into the gallon container over the sugar. Stir to dissolve.
• When the second run is ready, pour that in, too.
• Fill to the top with cold water. Refrigerate.

I can't believe I just spent so much time on something like Sweet Tea. It speaks of my reverence for the beverage.

Ro-Tel Cheese Dip

I'm afraid I'm not going to be able to find the proper ingredients for this recipe. This, too, is a "southern thang." I'm going to do my best and just substitute if I have to. For now, here's the "authentic" recipe:

• 1 can (10 oz.?) Ro-Tel tomatoes and green chilies
• 1 pound Velveeta

Microwave directions:

• Cut cheese into cubes.
• Place cheese and diced Rotel tomatoes and green chilies in glass covered casserole bowl.
• Microwave 10-12 minutes at 50% power (medium).
• Stir every 4 to 5 minutes.

Stove-top directions:

• Cut cheese into cubes.
• Place cheese and Rotel into pot set on medium.
• Stir until melted together.

Off to the store to see what I will see.

The aftermath

Well, Christmas is over for another year. My sister and I agreed to double recipes as much as we could so as to have plenty of leftovers for the next day. Those leftovers along with the lasagna I made Wednesday night (did I mention it was REALLY good?) will take us through today AND tomorrow. Cool!

If things keep going like this, the food that I currently have stored will last us 60 instead of just 30 days!

I also really need to go on a diet. Does that mean the food will last us 90 days?

Christmas Dinner?

Can I do it? Can I make my part of the shared Christmas dinner without shopping for too many extra foods? I'm going to give it a try!

My sister and I share the responsibilities for the Big Three: Thanksgiving, Christmas, and Easter. We take turns hosting as well. The person who is hosting at her house is responsible for the meats and we divvy up the rest. This year Christmas is at her house.

Here's what I'm assigned to take (I've listed the entire menu at the bottom):

Coke IN THE FRIG CHILLING (because we hate hot coke!)
Martha Stewart's Macaroni and Cheese (to DIE for) DONE (And we resisted eating it NOW)
Side dish: My Green Bean Casserole DONE
Side dish: Whole kernal corn with cream cheese and butter DONE
Dessert: Ice cream DONE (I slaved over this one.)

• I've already decided on one side dish: My Green Bean casserole. It's all about the seasonings.
• I already have the bottle of Coke, too. I bought it two a couple of weeks ago (on sale) and just didn't list it in my inventory. Didn't seem important at the time.
• I DO know, however, that I don't have enough macaroni for the Mac and Cheese and will have to buy some. I DO, however, have the rest of the ingredients. Not too shabby.
• Obviously we do not concern ourselves with calories. The corn with cream cheese and butter testifies to that.
• I just have to decide on a dessert. My sister is making eggnog cheesecake (Mmmmmm!), so I'll do something to compliment that. But what? ETA I decided on mocha almond fudge ice cream.

I just love a challenge. I'll update this post to reflect what I end up doing. And buying.

I had to buy the following:

• $1.29 Elbow macaroni (1 lb)
• $1.99 Mocha Almond Fudge ice cream
• $3.79 Egg nog (for Christmas morning tradition)

Total extra buying for Christmas: $7.07. Everything else was already in the pantry, bought and paid for!

Christmas Dinner 2008: (for appetizers we're doing boiled peanuts and flavored pecans)

• Ham
• Turkey breast
• Crescent rolls
• Fruit salad
• Baked sweet potatoes
• Macaroni and cheese
• Cream Cheese Corn
• Green Beans
• Coke
• Sweet Tea
• Eggnog Cheesecake
• Mocha Almond Fudge ice cream