f
Thanksgiving Day’s
Beginnings
ASHLEY BIRD
Centre Co. Dairy Princess
PLEASANT GAP (Centre Co.)
With fall in full swing many
families are gearing up to the
start of several holidays. At my
house we usually have the tradi
tional Tranksgiving meal. But do
you know the facts about the real
first Thanksgiving?
We all know that the pilgrims
sailed to this country on the May
flower and set ground at Plym
outh Rock in 1620. Landing in
the middle of December, their
first year saw the loss of many
lives. After having what seemed
like a plentiful harvest the next
fall the pilgrims decided to cele
brate with a feast including the
Indians who had helped them
survive the first year. The feast
was more a traditional English
harvest festival than a true
“thanksgiving” observance. It
lasted three days.
Governor William Bradford
sent “four men fowling” after
wild ducks and geese. It is not
certain that wild turkey was part
of their feast. However, it is cer-
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tain that they had venison. The
term “turkey” was used by the
Pilgrims to mean any sort of wild
fowl.
Another staple at almost every
Thanksgiving table is pumpkin
pie. But it is unlikely that the
first feast included that treat. The
supply of flour had been long di
minished, so there was no bread
or pastries of any kind. They did
however eat boiled pumpkin and
they produced their own kind of
fried bread from their com crop.
There was also no milk, cider, po
tatoes, or butter. There were no
domestic cattle for dairy then.
However, the true first feast did
include fish, berries, watercress,
lobster, dried fruit, dams, veni
son, and plums.
For many years Thanksgiving
was held at other various times of
the year or not at all. It wasn’t
until George Washington pro
claimed a National Day of
Thanksgiving in 1789, that there
was an official holiday. However
this opposed by many and even
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(Turn to Page B 12)
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Homemade For The Holidays
BAKED CORN
2 cups creamed com
1 cup milk
2 A cup bread crumbs
3 tablespoons butter
'A teaspoon salt
'/«teaspoon pepper
1 tablespoon sugar
2 eggs
1 teaspoon minced onion
Beat the eggs and add milk
and crumbs. Add the com, onion,
seasonings, and melted butter.
Mix together well and pour in
greased casserole. Bake at 350
degrees for 40 minutes. Makes 6
servings.
Kathy Zimmerman
Lancaster County Dairy
This recipe is a family favorite
for Thanksgiving Dinner and
other family dinners. My grand
mother got the recipe from her
mother (my great-grandmother)
and passed it on to my mother. I
hope to continue the family tradi
tion. Best of all, it uses several
dairy products.
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FACTORY
SPECIAL ' iK- 33
5899.04
PUMPKIN BARS WITH
CREAM CHEESE ICING
2 cups flour
2 teaspoons baking soda
X A teaspoon salt
2 teaspoons pumpkin spice or
cinnamon
2 cups sugar
2 cups canned pumpkin
4 eggs
1 cup chopped nuts
1 cup vegetable oil
Combine all ingredients and
mix. Put in shallow, greased
cookie sheet. Bake at 350 degrees
for 25 minutes. Cool. Spread with
cream cheese icing below.
Icing:
1 pound box confectionary
sugar
Vi cup butter
18-ounce cream cheese
2 teaspoons vanilla
Blend with 3 teaspoons warm
water. Frost. Chill 1 hour. Cut
into bars.
Ambassador
PUMPKIN ICE CREAM PIE
1 quart softened ice cream
/\ cup brown sugar
'A teaspoon nutmeg
I cup canned pumpkin
1 teaspoon cinnamon
Vi cup chopped pecans
Crust:
\/i cup graham cracker crum
bs
'A teaspoon cinnamon
'A cup butter, melted
'A cup sugar
] A teaspoon nutmeg
Combine graham cracker
crumbs with remaining crust in
gredients. Blend well and press
into a buttered 9-inch pie pan.
Chill until firm. For filling, mix
together softened ice cream and
pumpkin. Add remaining ingre
dients: mix until smooth. Pour
into graham cracker crust. Freeze
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Lancaster Farming, Saturday, November 22, 2003-B3
Amy Hartle
Centre County Alternate
Dairy Princess
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for several hours. Top with chop
ed pecans.
Amy Hartle
Centre County Alternate
Dairy Princess
FILLING BALLS
1 8-quart bowl of stale bread
cubes (about two kingsize
loaves
1 medium onion, diced
3-4 stalks celery, diced
Vi pound butter melted
VA cup milk or enough to
moisten
2 eggs beaten
VA cup mashed potatoes
Salt and pepper to taste
Vi teaspoon sage, if desired
Parsley, if desired
Saute onion and celery in but
ter untO soft. Pour over bread
cubes. Add remaining ingredients
and form into baUs. Bake at 400
degrees, for 20-30 minutes.
Grease pan for easy removal.
Makes approximately 40. (Op
tional: Pour melted butter over
fiUing before baking.)
Lorrcne Zimmerman
Lititz
CRANBERRY MOUSSE
1 6-ounce package strawberry
gelatin
1 cup boiling water
1 20-ounce can crushed pine
apple
1 16-ounce can whole berry or
jellied cranberry sauce
3 tablespoons lemon juice
2 cups sour cream
Vi teaspoon nutmeg, optional
Dissolve gelatin in boiling
water, drain pineapple and add
juice to gelatin. Stir in cranberry
and lemon juice and chill until
mixture thickens. Add sour
cream and pineapple, mixing
well. Pour into 9 cup molds or
glass bowls. Makes 16-20 serv
ings. Chill overnight.
Lorrene Zimmerman
Lititz
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