Offer unto God Thanksgiving…. Psalms 50:14
Here’s one way to make your Thanksgiving dinner memorable.
First, cut a graceful branch a foot or so in length from a nearby bush and stand it upright in a vase of water.
Next, cut colorful construction squares, two or three inches wide will do. These will be used as place cards for your dinner guests, each of whose names you will write on the squares. Then position the card, plus a small pencil, at each guest’s place at the table.
When everyone is seated, ask each to write one or more words of thankfulness on the reverse side of his or her card. Then instead of having only one person say grace, each guest can have a part in the Thanksgiving prayer by reading what he or she has written. (Small children may need some help.)
After grace, collect each of the colorful cards and attach them to the branch with paper clips or string or ribbon.
Then bring your “Thanksgiving Tree” to the table where it can served as a lovely centerpiece, praising the Lord for His goodness to His children, during this beautiful harvest season!
You are the Center around which our thankful hearts gather, Father. (Daily Guideposts 1985)
Happy Thanksgiving to everyone.
City of King Christmas Tree Lighting Ceremony will be at King Central Park on Friday, December 4, 7:00 p.m. The West Stokes High School Band will begin playing Christmas music at 6:30 p.m.
King Christmas Parade will be on December 5 at 2:00 p.m
You are invited to 12th annual National Poinsettia Open House at Mitchell’s Nursery’s & Greenhouse, 1088 W. Dalton Road, King on Sunday, December 6 from 12:30-4:30 p.m.
By Barbara Hill
Prepare 2 to 3 lb. pork roast in boiling water. Cook until done and tender. Chop roast and mix with the following sauce:
2 Tbsps. Fat
1 medium chopped onion
2 Tbsps. Vinegar
¼ cup lemon juice
2 Tbsps. Brown sugar
1 cup catsup
3 Tbsps. Worcestershire sauce
½ Tbsp. prepared mustard
1 cup water
½ cup diced celery
Salt and pepper to taste
Combine all ingredients for sauce in pan and let simmer about 20 minutes. Stir frequently to prevent sticking. Add chopped pork roast and simmer 20 minutes longer, stirring frequently. May be used on a bun or as a main dish.
By Barbara Hill
Wash turkey giblets. Cook all but liver for about 2 hours in boiling salted water with a small onion and a few celery leaves. Add liver during the last 20 minutes of cooking time. Drain, reserving broth for gravy. Remove meat from neck; grind or chop with remaining giblets. Giblets may be prepared a day ahead of time and stored in refrigerator.
FOR 6 CUPS OF GRAVY: Pour drippings from turkey roasting pan into a bowl, cool and skin off fat. Put ½ cup of the fat into large heavy skillet. Blend in ½ cup flour. Measure skimmed giblet broth and water to make 6 cups. Cook fat and flour until bubbly. Add liquid all at once and cook until thickened, stirring constantly. Season with salt and pepper. Add cooked, chopped giblets and serve over hot turkey slices, stuffing or creamed potatoes.
MILLION DOLLAR PIE
By Frances Jessup
1 lg. can crushed pineapple, well drained
1 can Eagle Brand condensed sweet milk
1 (16 oz.) Cool Whip
1 c. chopped pecans
1 c. coconut
1 (10 oz.) jar cherries, chopped
2 tbsp. lemon juice
2 graham cracker pie crust
Mix all ingredients well. Pour into 2 pie crusts. Chill before serving.
ZIPPY BEEF CASSEROLE
By Barbara Hill
1 lb. ground beef
4 oz. uncooked elbow macaroni
1 can cream of mushroom soup
¾ cup milk
2/3 cup catsup
½ cup shredded cheddar cheese
¼ cup chopped green pepper
1 to 2 Tbsps. Instant minced onion
1 tsp salt
Pepper to taste
1 cup crushed potato chips
Brown beef, pour off fat. Cook macaroni as directed on package. Drain. In greased 2 quart casserole, mix all ingredients except potato chips. Cover and bake 40 minutes. Uncover, sprinkle with potato chips and bake 5 minutes longer.
By Betty Beamer
5 medium apples, sliced
2 Tbsps. Butter
½ cup sugar
1 Tbsp corn starch
6 Tbsps. Water
Cinnamon to taste
Place apples in baking dish. Combine remaining ingredients and boil until thickened. Pour over apples and bake at 375 degrees for 30 minutes.
Salted Caramel Pretzel Bark
this is sooo easy to make!
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you’ll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt – ( I use our coarse sea salt with our grinder)
Preheat the oven to 400.
Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
15 whole Graham Crackers (the 4-section Large Pieces)
1/2 cup Macadamia Nuts
1/3 cup Sugar
1/3 cup Butter, Melted
1 can Sweetened, Condensed Milk
2 whole Egg Yolks
1/2 cup Lime Juice
1 Tablespoon Lime Zest
6 whole Kiwi, Peeled And Sliced
Sweetened Whipped Cream For Serving
Extra Kiwi Slices, For Serving
Extra Chopped Macadamia Nuts, For Serving
Preheat oven to 350 degrees. For the crust: Pulse grahams crackers with macadamia nuts and sugar in a food processor until fine. Pulse in the melted butter until crumbs are moist. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
For the filling: Combine sweetened condensed milk, egg yolks, lime juice, and lime zest in the bowl of an electric mixer and mix on high until smooth and thick, 2 to 3 minutes. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Arrange kiwi slices on top of the cooled pie, then top generously with whipped cream. Garnish with kiwi slices and chopped macadamia nuts. Keep cold.
Please share your recipes with me at P.O. Box 385, King, NC 27021 and I’ll print them in this column. Thanks.
Peggy Hall Wall has been covering the King Community for many years and can be reached at firstname.lastname@example.org or 336-813-6231.