Here it is, the day after our Thanksgiving holiday. Some folks do the so-called black Friday holiday shopping, but I’m not much on that. So I’m puttering around the house. The turkey is stripped of most of it’s meat, which is in the fridge for lunches and at least one dinner. The carcass is in a stock pot on the stove with the tops from the celery that we made stuffed celery from, a roughly chopped onion, a couple carrots, two bay leaves, and some dried marjorum. It’s on the bubble, and the house smells great!!! A big almost 24 pound turkey (about 11 kilos) fed 8 for dinner yesterday, we’ll get lunches for a couple days, supper tonight, and some great stock/soup that we can either can or freeze. I got a great deal on it with the Thanksgiving 39 cent special at Price Chopper for just under nine dollars. I love those cheap turkeys (got one at Hannaford, too) and have several in the freezer to process for some canned turkey and soup, and also some packs of cooked turkey in the freezer for quick suppers during the week.
Here it is… the Sunday before Thanksgiving. I got a great deal on a 24 1/2 pound turkey at Price Chopper for only 39 cents a pound. That’s the holiday bird. And I got another 15 lb at the same time for the freezer. There was a limit of two, so I stopped at Hannaford for one of their 40 cent Marvel turkeys about 13 lbs. While I was there, I got mincemeat, pudding mix, a large peanut butter tub, eggnog, and a bunch of other stuff I needed for the holiday. Now I’m working on a list for the traditionals that we don’t have yet. I love those cheap turkeys, though.
Lisa is in charge of the pies. She makes the best pie crust, a skill I have never succeeded in developing. We’ll have pumpkin, cherry, apple, mincemeat, and blueberry for baked pies. Then some chocolate cream and banana cream. We get both cans of whipped cream, and cool whip. Some like one and some like the other.
I make my grandmother’s butter rolls for just about every holiday meal. A double batch for Thanksgiving. I should make them more often because they are such a hit with everyone, but just having them for the holidays makes them a little more special.
It has been pretty chilly here in Southern Vermont. They had a couple inches of snow just the other day around Wallingford. One good thing is that it’s more of a pleasure to fire up the oven and do some baking. And before we know it, it will start the holiday cooking season.
MMMMM—– Recipe via Meal-Master ™ v8.05
Title: Mama’s Pumpkin Pie
Yield: 1 Servings
1 c Pumpkin; cooked
1 c Sugar
1/2 ts Salt
1 ts Ginger
1 ts Cinnamon
1 pt Milk
Beat eggs well. Add sugar, pumpkin, salt and
spices. Mix until well blended. Add milk and beat
again. Pour into unbaked pie crust and bake in a
hot oven for about 10 minutes. Then reduce the
heat to 325 degrees and bake for 50 minutes more.
You can make this with leftover squash and nobody
will know the difference.