November 8, 2007

Give Thanks

Give God Thanks

These Pilgrims sat at my mom's Thanksgiving table each year, for as long as I can remember..over 50 years at least. Every year mom would remove these from her top buffet drawer and carefully make repairs and add them to an existing centerpiece of mums and/or decorative gourds.The young lady , I see, is missing her left arm and I will need to repair that , but still looks as good to me as the first years we would place her in the centerpiece of our table. She is already primmed I think I will leave mom's handwork alone and let sis decide their attire. . The turkey is part of a salt and pepper shaker that mom had given me. One is now broken, but Tom still stands tall and proud. As one of the gals P&R said recently...Tom needs to find a mate. If you know of any interested shakers, preferrably a matching turkey hen out there....I am interested ! LOL

I love tradition and with it the memories it brings. Mom up early in her kitchen raising yeast dough for her rolls, the wonderful smells of ham and turkey in the oven baking, standing at the sink with my sister pitting grapes for heavenly hash salad, dad taking the boys out hunting with our dog, Pal, and setting the good dishes on the table along with my grandma's stemware goblets. Mom made each holiday special and ones we will always remember and model our own by .

Thanksgiving Blessings to you and your loved ones.

Cranberry-Orange Gelatin Salad
1 (6 ounce) package raspberry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1 (4 ounce) package cream cheese, softened
1 cup chopped celery
1 cup chopped pecans
1 teaspoon orange grated peel
1 (4 ounce) package cream cheese, softened
1/2 cup whipped topping, or amount to taste

Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
Chill in the refrigerator overnight, or up to 8 hours.
To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

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