(5
CLAIRE EDMONDSON : CHERYL MIRRO, 24 FRAN WILLIAMS
Lehman, secretary Pringle, Commonwealth Shavertown
“Family. What would the food
be without family ?”’
“Getting together with the
family.”
DON MEADE, 74
Trucksville, retired
i
BETH WALSH, 24
Dallas, mother
“The family gathering.” get together.”
“Getting together with the
families.”
By CHARLOT M. DENMON
Staff Writer
It was 367 years ago, that the early American
settlers observed their first Thanksgiving when
Governor Bradford declared a special day for
the settlers to give thanks for their safe arrival
in America. Four years later, in the fall of 1623,
after a plentiful harvest, Gov. William Bradford,
declared a three-day holiday of feasting and
thanks.
The settlers provided the food from their crops
and the Indians brought wild turkeys and
venison for the days of Thanksgiving and
feasting. As the colonies were vounded, there
were no set Thanksgiving days, until the state of
New York declared a set annual date. Virginia
was the first southern state to observe Thanks-
giving and President Abraham Lincoln later
declared the last Thursday in November as the
legal Thanksgiving holiday.
President Franklin D. Roosevelt set the fourth
Thursday in November as the national holiday
in 1939 and later, Congress enacted a law that
Thanksgiving would be observed the last Thurs-
day in November-a day for feasting and giving
thanks for blessings of the year past.
Throughout the Back Mountain, most residents
appear to continue to observe Thanksgiving as a
day of feasting and thanks. Many families spend
the day together, some watching parades or
football games on television with family mem-
bers surrounding them. Others travel to other
parts of the state or country to be with their
families while some dine alone or with friends in
a favorite restaurant.
Bob and Libby Cyphers of Ransom Road,
Dallas, spend a quiet day at home with their
son, and several friends, who dine alone
throughout the year. Their daughter and her
family usually have a quiet dinner at their own
home, then visit her parents in the late after-
noon.
Ed and Pauline Roth, their son, Jim and his
wife, and Ed’s sister spent the day enjoying a
break from a busy holiday season and, in the
late afternoon, sit down to the traditional turkey
dinner with all the “trimmings.”
Mr. and Mrs. Gomer Elston entertain their
family for dinner and take time out to reflect on
their blessings of the past year. After an
enjoyable family day, with dinner and watching
football games, members of the family make
plans to go Christmas shopping the next day.
The Boudreaux family gives thanks for their
Washington and is unable to make it home with
her husband and children this year, but the rest
the day. Friends also come for dinner. There
were to be approximately 13 to 15 people from
Delaware at the dinnertable and others will stop
to visit during the day, all getting together to
offer thanks for another year of happiness.
Mrs. Jean Holcomb, whose mother died
after which she and her son will either enjoy a
quiet dinner at home or go to her other son’s
home for dinner. When her mother was living,
blessings throughout the year and enjoy having
their son, daughters and grandson at home for
the day. Since both Ron and Melba Boudreaux’s
families are about 1600 miles away, their
immediate family enjoys just being home
together, since they all work different schedules.
This year, the family looks forward to having
Melba’s sister and her family spending the day
with them.
George and Mary Weale of Dallas anticipate a
very happy Thanksgiving this year. They always
give thanks for their many years together with
their daughter Jan in their home in Dallas, but
since Jan has been married they now spend the
Thanksgiving holiday at the ski lodge at Elk
Mountain built by George and his son-in-law.
This year, the Weales said they have something
more to be thankful for — their new grandson
who is only a few weeks old.
The Weales, their daughter, Jan, their son-in-
law, and his mother Marion Frantz, will spend
Thanksgiving Day together, taking time out to
reflect on their good fortunes of the past year.
V4 c. flour
ready to serve. Reheat before
By CHARLOT M. DENMON
Thanksgiving is a big day in
our family with all paths lead-
ing to the home of my sister for
the traditional holiday feast,
complete with turkey and all the
mouth-watering favorites of
young and old. Since no Thanks-
giving dinner is complete with-
out homemade pies, there are
always plenty of old-fashioned
favorites with slightly new
looks.
This year the traditional holi-
day dinner will be served as
usual but a few members of the
family will be unable to attend
so, for those few, a special
Thanksgiving feast is planned
for the following Sunday.
HERBED ONION BISQUE
1 1b. (3-4) lge. onions, trimmed
1 beh. green onions, trimmed
Y4 c. butter or margarine
2 med. carrots, peeled, sliced
34 c. chopped fresh parsley
2 cloves garlic, minced
2 t. dried marjoram leaves
2-in. strip lemon zest
Is t. gr. black pepper
broth
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6c. milk
5-1 t. salt to taste.
Slice onions and green onions;
melt butter in heavy saucepan,
add onions and cook about five
minutes stirring, over medium
heat until onions are soft.
Reserve some of the carrots and
parsley for garnish; add the
rest to the onion mixture along
with garlic, marjoran, lemon
zest, black pepper and chicken
broth. Cover and cook 10 min-
utes until vegetables are tender.
Stir in flour, blending well. Put
vegetables, little at a time into
blender container or work bowl
of food processor fitted with a
steel blade. Process until
pureed, return to saucepan. Add
milk and salt to taste, heat to
simmering, stirring. Do not boil.
Serve immediately garnished
with reserved carrots and par-
sley, or, if desired, croutons. Or,
cover and refrigerate until
serving but do not boil. Double
recipe to serve eight.
MEDITERRANEAN SALAD
1 c. broken walnut meats
2 t. butter or margarine
8 c. broken romaine leaves
4 oz. Feta cheese, crumbled
4 c. seedless green or red
grapes
Dressing
Place walnuts in saucepan,
cover with water, bring to a boil
and simmer for five minutes.
Place nuts in a small skillet
with the butter. Saute over low
heat, stirring constantly, until
nuts are lightly toasted. Cool.
Place lettuce, cheese, grapes
and walnuts in salad bowl, add
dressing and toss well. Serve at
once.
Dressing: In small glass jar,
blend % c. oil, 3 T. lemon juice,
2 T. white wine vinegar, 1 ft.
sugar, % t. salt, and 1 t. gr.
coriander.
at the
EARLY BIRD
SPECIAL!
0%
saved 0%
(5)
IN THE
STORE
HONEY GLAZED % c. finely chopped onion 1 T. grated orange peel
ROAST TURKEY 34 c. chicken broth 3 T. orange juice
18-20 1b. turkey 1t. dried sage 1 T. honey
Stuffing: % t. dried thyme (See DIETS, page 10)
5 c. soft bread cubes Y t. salt
1 c. chopped green pepper Dash black pepper >
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