Thursday, November 5, 2009

REPRINT - HEARTH AND HOME - November 15, 2002

Greetings Dear Sisters!

Welcome to the second of two, big THANKSGIVING issues of HEARTH AND HOME! I’m so glad that you’re here! I pray that this year’s THANKSGIVING is a special time of love and fellowship in your home and that many heart-held memories are made. God bless you! And HAPPY THANKSGIVING from my home to yours!

Give thanks unto the LORD, call upon his name, make known
his deeds among the people. (1 Chronicles 16:8)

The Origin of Thanksgiving

by Jennifer Shay

Did Governor Bradford initiate the Thanksgiving celebration as history traditionally suggests? In the American colonies, that answer would be yes. But the practice of setting apart a particular time for giving praise to God was no new idea. This custom may be traced back to the time of Moses.

The Israelites' feast of the Tabernacles prefigured our Thanksgiving tradition. This Hebrew feast was held annually following the ingathering of the harvest. During the time of its observance the people dwelt in tents or "tabernacles." The purpose of this activity was to remind them of God's faithfulness during their wilderness journey, for the Old Testament Scripture uses the tabernacle as a symbol of divine protection. For seven days the Jews would praise Jehovah for their deliverance from Egyptian bondage.

The blessings of America's first harvest evoked the same spirit of praise from the colonists that it had from the Israelites. The Pilgrims had weathered many severe trials and had finally seen the fruits of their labor. God's protection was once again evidenced. Hardships did not end with the first Thanksgiving. But, as in the days of Moses, the colonists could thank God for deliverance from spiritual bondage. For they now enjoyed the "milk and honey," knowing they were where God wanted them to be.

Reprinted from FAITH for the Family (1977).

O give thanks unto the LORD; for [he is] good; for his
mercy [endureth] for ever. (1 Chronicles 16:34)


*For your harvest table, decorate with small seasonal gourds and fall foliage—glue a beautiful leaf to place cards.

*Cover your holiday table with white butcher paper, wrap with wide gold ribbon (like a wrapped present) and scatter glittery confetti on surface. Light votive candles in clear glass votive cups for dinnertime.

*Involve the children in decorating the table by having them gather the choicest acorns, seedpods and leaves they can find in the neighborhood. Wash and dry their harvest carefully, then arrange it in a shallow glass bowl and display as a centerpiece.

*To make a festive Thanksgiving centerpiece try this:

Use a nail to make holes, roughly one inch apart, in a small pumpkin. Insert short-
stemmed mums in each hole until the whole pumpkin is completely covered. Presto! A
beautiful centerpiece for your dinner table.

*Use minced or whole sprigs of green herbs like parsley, rosemary, dill, cilantro and sage for garnishing.

*Citrus colors, flavor and scent make things festive. Fill a glass bowl with lemons, fresh cranberries and sprigs of rosemary.

*Freeze small pieces of orange (with some rind) with mint leaves into ice cubes.

*Thinly slice oranges and dry on cookie sheets in a slow oven, turning to dry evenly; fill a bowl with dried orange slices, cinnamon sticks, whole allspice and star anise.


Sing unto the LORD, O ye saints of his, and give thanks
at the remembrance of his holiness. (Psalms 30:4)



*Pack ice cream into buttered muffin tins or decorative molds early in the day, and simply plop them out on pie slices at serving time.

*Gain space for a tall turkey and heaping side dishes by removing the fruit and vegetable drawers from the fridge. Then use the empty bins to chill beverages on Thanksgiving Day. Fill with ice and set outside.

*A turkey doesn’t need to be trussed, buttoned, or stapled to keep the stuffing from spilling out during roasting. Simply seal the stuffed cavity with a bread heel and pop the whole thing in the oven.

*Big platters often pop their wraps in the fridge. For a tighter seal, dip a clean finger in water and moisten the rim of a food-filled dish before you cover it with plastic wrap.

*Thinking ahead to next year...starting in January why not buy a few extra canned or other non-perishable items when you go grocery shopping and place them in a special Thanksgiving box. Bye the time the holiday rolls around next year, you will have a nice assortment of items to give to the local shelter or food bank. By buying items throughout the year, you will hardly miss the extra money spent.


I will praise the name of God with a song, and will
magnify him with thanksgiving. (Psalms 69:30)




For turkeys 12 pounds or smaller, allow about one pound per person. Larger birds have a higher proportion of meat to bone weight. For a 12- to 24-pound turkey, allow about 3/4 pound per person. If you want leftovers, allow 2 pounds per person when buying a turkey 12 pounds or smaller. Allow 1 1/2 pounds per person for 12- to 24-pound birds.


1. Remove Drumstick, Thigh

Remove the drumstick and thigh by pressing the leg away from the body. The joint connecting the leg to the backbone will often snap free or can be cut easily with a knife.

2. Dark Meat (Drumstick)

First, separate the drumstick from the thigh. Remove the meat from the drumstick by slicing away from you and toward the cutting surface.

3. Dark Meat (Thigh)

Thigh meat can be cut by holding it firmly with a fork and cutting slices evenly and parallel to the bone.

4. Carve the Breast (Base Cut)

To make a base cut, first cut parallel to, and as close to the wing as possible. All breast meat cuts will stop at this horizontal cut.

5. Cut Thin Slices

Carve downward, ending at the base cut slightly higher up on the breast. Remember to try to keep slices as thin and even as possible.

6. Kitchen Carving Method

OR… if you're cramped for table space, try this method. Remove the whole breast from one side of the turkey. Place it on a cutting board (possibly in the kitchen) and slice evenly across the grain. Repeat with the second half of the turkey.
The Butterball Turkey Talk-Line is open until Dec. 21. Professionally trained home economists and dieticians will be available to answer questions about cooking turkeys by phone or via e-mail.

The Talk-Line number is 1-800-288-8372. The website address is:


Oven Temperature 325 degrees F (165 degrees C)

Size Stuffed Unstuffed

8-12 pounds 4-5 hours 3-4 hours
12-16 pounds 4 1/2-6 hours 3 1/2-5 hours
16-20 pounds 5 1/2-7 hours 4 1/2-6 hours
20-24 pounds 6 1/2-71/2 hours 5 1/2-6 1/2 hours

These times are guidelines only. The meat thermometer should register 185 degrees F (85 degrees C) in the thickest part of the thigh when done. Juices should run clear when the bird is pierced with a fork between the leg and thigh.

How To Grill A Turkey-

Grilling a turkey makes good sense for busy cooks, especially if you're dealing with a small space kitchen. With the turkey cooking merrily away on the grill, the oven is free for other chores such as cooking large pans of dressing, side dishes or even home baked pies. And, as always, grilling cuts down on clean-up time so you'll have more time to relax and enjoy the day.

Whether you have a gas or a charcoal grill, you can use it to prepare a moist, delicious turkey, if you keep a few tips in mind.

· After removing the plastic wrapping, prepare the turkey by freeing the legs from tucked position and removing the neck and giblets from neck and body cavities. Rinse the turkey and drain well. Turn wings back to hold neck skin in place. Return legs to tucked position. It's not necessary to truss a turkey for the grill.

· You can marinate the turkey by using a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or clean plastic trash bag and pour in the marinade. Close the bag securely and let it marinate overnight in the refrigerator. Before cooking, scrape off excess marinade and discard.

· Do not re-use marinade to baste the turkey.

· Do not stuff a turkey that's to be grilled as it can take too long for the temperature of the stuffing to reach the required temperature of 165 F degrees.

· Keep the lid on the grill closed as much as possible to prevent heat loss.


Use indirect heat to grill the turkey. Prepare the grill by removing top grill rack and opening all vents. Mound 50 to 60 briquettes in center of the lower grill rack or the bottom of grill and ignite briquettes. When coals become ash-gray -- about 20 to 40 minutes -- divide them into two equal parts, positioned on the outside edges of lower grill rack or bottom of grill.

Place a foil drip pan or a double thickness of heavy-duty aluminum foil between the two piles of coals.

Lightly grease the top grill rack before repositioning it on the hot coals. Place the prepared turkey in the middle of the grill rack, directly over drip pan, and replace the lid on the grill.

You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey's doneness by using a meat thermometer. Breast meat is ready at 170 °F degrees, thigh meat at 180° F degrees.

Maintain grill heat during cooking by adding 5 to 8 briquettes to both sides of hot coals every hour or as needed.

How To Deep Fry A Turkey

Deep frying a turkey may sound like a strange concept, but trust me, it doesn't come out like you'd think. Deep fried turkey is moist and delicious and not at all greasy.
Of course, an idea like fried turkey originated in the south, the frying capital of the United States, but it is gaining popularity nationwide. In fact, a recent block party I attended in South Central Los Angeles had three fried tukeys going. Several groups of neighbors had gotten together and split the cost of the oil and special equipment needed to make this dish. Needless to say, their tables were some of the most popular.

You Will Need

In addition to a turkey, you'll need a 40 or 60 quart pot with basket, plus a propane gas tank and burner, a candy thermometer, a meat thermometer and lots of oil. You should also keep a fire extinguisher and plenty of pot holders nearby. An injector to add marinades and seasonings to the meat is also good to have, although you can make a plain turkey without it.

As far as the turkey itself goes, smaller birds work better for frying. Try not to go over ten pounds. Before cooking, you can inject the turkey with your favorite marinade, rub it with a dry spice rub, or even coat it in seasoned breadcrumbs. You will need about five gallons of oil in which to fry the turkey.

Where to Fry

Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains.

How to Fry

Before beginning, determine the amount of oil you'll need by placing the turkey in the basket and putting this in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot.

Using the candy thermometer to determine temperature, heat the oil to 350°F. This usually takes between 45 minutes to an hour. Once the oil is hot enough, place the turkey in the basket and slowly lower it into the pot. With whole turkeys, you can estimate on about three minutes per pound to cook. Remove turkey and check the temperature with meat thermometer. The temperature should reach 170° F. in the breast and 180° F. in the thigh.

Hints & Tips

· Do not stuff turkeys you plan on frying, it just doesn't work.

· Be sure to measure for the amount of oil you'll need BEFORE you marinate or bread the turkey. A good time to do these tasks is while the oil is heating.

· Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey to avoid cross contamination.

· Consume cooked turkey immediately and store leftovers in the refrigerator within two hours of cooking.

· Never leave the hot oil unattended.

· Don't allow children or pets near the cooking area.

· Allow oil to cool completely before disposing or storing it.


But thanks [be] to God, which giveth us the victory through
our Lord Jesus Christ. (1 Corinthians 15:57)



For all the gifts that Thou doest send,
For every kind and loyal friend,
For prompt supply of all my need,
For all that’s good in word or deed,
For all of health along life’s way,
For strength to work from day to day,
I give Thee humble thanks.
For ready hands to help and cheer,
For listening ears Thy voice to hear,
For yielded tongue Thy love to talk,
For willing feet Thy paths to walk,
For open eyes Thy Word to read,
For loving heart Thy will to heed,
I give Thee humble thanks.
For Christ who came from heaven above,
For the Cross and His redeeming love,
For His mighty power to seek and save,
For His glorious triumph o’er the grave,
For the lovely mansions in the sky,
For His blessed coming by and by,
I give Thee humble thanks.


Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God. (Philippians 4:6)




· Don't stuff the turkey with the dressing, as it absorbs much of the fat. Bake it in a covered casserole instead.

· Saute onions and celery in a small amount of butter/margarine, i.e., 1 tablespoon. Use chicken or turkey broth for additional moisture.

· Roast the turkey on a rack so the fat drips away from the bird.

· Use a fat separator for the roasting pan juices and skim off all fat before making the gravy.

· I use a dry package of turkey gravy mix for added flavor and thickening.

Pumpkin Pie-

· Make pumpkin pies with canned, evaporated, skimmed milk.

· Use half the amount of sugar in the recipe - SUBSTITUTE BROWN SUGAR FOR WHITE, as it's more flavorful.

· Use more spices than the recipe suggests. I double the amount.

· Use light or fat free whipped topping.

· If more than one choice of pie is offered after the meal, choose ONE, not a bit of each - always choose the one that "rings your bell" (a 10 on a scale of 1 to 10).

· Eat the filling of the pie and just a bit or none of the high fat crust. Cover the crust with a napkin so you won't nibble on the crust.


· Mash the potatoes with chicken broth and canned, evaporated, skimmed milk. HOLD THE BUTTER - NO ONE WILL NOTICE!

· Use pineapple and/or orange juice thickened with corn starch as a glaze for carrots or sweet potatoes. (I add a pinch of pumpkin pie spice to the glaze.)


· Sprinkle hot vegetables with dill for flavor instead of butter.

· Use low fat canned cream soup in the traditional green bean casserole.

· Use all fruit spreads on rolls vs butter or margarine OR, SKIP THE ROLLS due to so many other "bread" items, i.e., stuffing, sweet potatoes, whipped potatoes, etc.

· Use the 1-10 rating system during Thanksgiving dinner. Rate each food that is passed on a 1-10 scale - 1, not appealing - 10, WOW, my favorite! Eat only 9's and 10's. Pass up the rest!

· Don't skip meals before the big meal that day. You'll be too hungry and may overeat. Treat it as a regular day - 3 meals and fruit snacks.

· Begin the meal with a salad. You'll eat less during dinner.

· After dinner, go for a long walk!


And whatsoever ye do in word or deed, [do] all in the name of the Lord
Jesus, giving thanks to God and the Father by him. (Colossians 3:17)



Mixed up Bible Verses: Select Bible verses to unscramble that relate to being "thankful". Create them and print them out ahead to make things easier for you. Make sure you have pencils with erasers on top and Bibles to hand out to each participant. You can give the first person that completes unscrambling the verses a prize or just use this as an activity without the pressure to "win".


Take a turkey fun quiz at:



1. A Center-Stage Bird
2. Corn-Print Place Mats
3. Hatband Napkin Rings
4. Ship-Shaped Favors
5. Pilgrim Place Cards




ThanksLiving Treasures:

It might be too late for this holiday season (and I‘m not sure about‘ll have to check), but don’t miss the opportunity to share this wonderful family memory-maker with YOUR family.

(This is what we’re doing this year! It is a FANTASTIC 6-day program that REALLY promotes love of God and family togetherness. It‘s a wonderful resource!)



“If ye walk in my statutes, and keep my commandments, and do them; Then I will give you rain in due season, and the land shall yield her increase, and the trees of the field shall yield their fruit...and I will give peace in the land.” (Leviticus 26:3,4,6)



Prep Time : 15 min.
Cook Time : About 4 hr.

1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
3 tbsp. lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
12- to 14-lb. turkey


Mix broth, lemon juice, basil, thyme and pepper.

Roast turkey according to pkg. directions, basting with broth mixture.

Stand 10 min. before slicing. Discard any remaining broth mixture. Serves 14.


1/2 cup butter or margarine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bone-in whole turkey breast (5 1/2 to 6 pounds)

In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325 degrees for 1 1/2 to 2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes. Yield: 10-12 servings.


1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
3 tbsp. all-purpose flour


Roasting turkey from roasting pan. Pour off fat.

Mix broth into flour in roasting pan. Cook and stir until mixture boils and thickens. Serves 6.


1/2 cup finely chopped onion
1/2 cup finely chopped fresh mushrooms
2 tablespoons chopped fresh parsley
2 cups reduced-sodium fat-free beef or chicken broth, divided
2 tablespoons cornstarch
Pinch pepper

In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to a boil, stirring occasionally; boil for 2 minutes. Yield: 2 cups.


1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup graham cracker crumbs
Light whipped topping and additional cinnamon, optional

In a mixing bowl, combine the pumpkin, milk, eggs and sugar; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs. Pour into a 9-in. pie plate that has been coated with nonstick cooking spray. Bake at 325 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator.


1 large Golden Delicious apple, diced
1 large Red Delicious apple, diced
1 teaspoon lemon juice
1 can (20 ounces) pineapple chunks, drained
1 cup miniature marshmallows
2/3 cup flaked coconut
1/2 cup chopped walnuts
1/4 cup raisins
1/4 cup mayonnaise
2 tablespoons thinly sliced celery

In a bowl, toss apples with lemon juice. Add remaining ingredients and mix well. Cover and chill for at least 1 hour. Yield: 10-12 servings.

Well, Sisters, that’s it for this time! May God richly bless you, your family, and your home during this beautiful Thanksgiving season! I’ll see you in a couple of weeks!

Love and Hugs,
~Rebecca Knox

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