HOLIDAYS, RECIPES

Share Your Thanksgiving

Share Your Thanksgiving

TurkeyThanksgiving is a holiday that is shared over the many different cultures and beliefs that make up this country.  It is a time to stop and take notice of all we have to be thankful for every day.  In our busy days as parents, teachers, children, and farmers, it is easy to lose track of all the wonderful things that occur each and every day.  Many of us in different locations have suffered their share of hardships this year – drought and loss of crops in the southern states, flooding in the panhandle regions, fires in the west.  Thanksgiving begins the holiday season for many.

Have you ever thought about sharing that time of thankfulness?  Maybe it is customary in your family to gather and share a big meal.  But there is a new idea spreading through some areas: they are gathering together to share the “Thanksgiving Experience” as communities.

The plan is to meet together and share the bounty – almost along the lines of the original community meal of Thanksgiving back in the 1600’s.

There is an added plus to this idea: it allows a plan to provide an invitation to those in our communities who may not otherwise be able provide a good meal for their families.  It allows us to share the gifts of friendship and fellowship on a wider scale.

The plans do not have to be complicated or difficult. The meal can be very similar to a pot-luck supper. The preparation of the meal is shared throughout the group and then eaten together at a chosen location, such as a firehouse or church meeting room.

Here are some simple recipe ideas for the sharing.  All are written to serve 8 to 12 people – unless otherwise noted.  All are easy to prepare into disposable containers and travel nicely – a must for pot-luck meals!

Recipes in This Roundup

Acorn Squash Rings

Lehman's

Servings

Serves 8 - 1 2 1 x

Prep Time:

10 minutes

Cook Time:

50 minutes

Ingredients

  • 2 large acorn squash

  • 2/3 cup orange juice

  • 1 cup firmly packed light brown sugar

  • 1/2 cup light corn syrup

  • 1/2 cup melted butter

  • 1 tablespoon grated lemon peel

  • 1/4 teaspoon salt

Instructions

  1. Trim ends from squash

  2. cut into crosswise slices 1/4-inch thick. Place slices in a large lightly buttered shallow baking pan
  3. add orange juice.

  4. Cover with foil and bake at 350° for 30 minutes. Combine brown sugar, corn syrup, melted butter, lemon peel and salt

  5. pour over squash rings.

  6. Bake, uncovered, about 15 to 20 minutes longer, basting occasionally, until acorn squash is done and nicely glazed.

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Dori Fritzinger

Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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