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The history of Thanksgiving Day starts with much suffering (starvation and sickness) by the early New England Pilgrams.
Then they finally had a bountiful harvest assisted by helpful Indians. The grateful Pilgrams declared a three-day feast to thank God; which they celebrated with their Indian friends.
Thanksgiving is a day of giving thanks for all of our blessings not just food. Even though it has its roots with religious Pilgrams, it is also celebrated in a secular manner as well. It is a great American holiday.
I always enjoyed the family aspects of Thanksgiving Day When we didn›t go to Grandmoms house, the family came to our house.
We lined up several tables in the basement and my mother would start the turkey and dressing ( some people call it stuffing or filling).
What a pleasure it was to see grandparents, aunts, uncles, and cousins. We enjoyed the variety of foods, sharing stories, laughter in addition to the food. What could be better?
Today many families and friends gather for a feast. Most share the meal by bringing their own dishes making it real feast.
I think that a prayer I learned in Boy Scouts sums it all up: For food, for raiment, for life, for opportunity, for friendship and fellowship we thank you O Lord. Amen. Enjoy it all.
1 pound small mushrooms or medium cut in half.
1/3 cup cider vinegar
2 tablespoons olive oil
2 tsp. chopped parsley
1 tsp. garlic powder
1/2 tsp. sugar
3/4 tsp salt
1 4oz. jar diced pimentos
Mix all ingredients, cover and refrigerate 1 or 2 hours.
Stir and serve with toothpicks.
Cheese Grits Casserole
6 cups boiling water
1 1/2 cups grits (prepared according to package directions)
2 tsp. salt
3/4 cup melted butter
3 eggs beaten
1 pound grated cheddar cheese
tabasco sauce (a few shots to taste)
In a sauce pan prepare grits according to directions using 6 cups of water.
In an ovenproof dish combine all ingredients, mixing well.
Bake 250 degree for one hour.
1 bag broccoli, carrots, and cauliflower mix
1 can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1/4 cup sour cream
1/4 tsp. black pepper
1 jar (4oz.) chopped pimientos
1 can French fried onions (2.8oz.)
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimientos, and 1/2 can French fried onions. Pour into a casserole.
Bake, covered for 30 minutes at 350 degrees.
Top with remaining cheese and onions and bake uncovered for 5 minutes. (You may double the cheese if you like.)