Herald & Lantern 14 November '84 ^ 5

V Not Just Turkey i Tradition At Thanksgiving

Scab rook's New Office Will Open ATLANTIC CITY - Seabreok House, the Center for the Treatment of Alcoholism and Chemical Dependency, will open an office at 3111 Atlantic Ave.', here Friday. Outpatient therapy, family member groups, intervention, diagnostic evaluations and Employee Assistance Programs consultation, are the programs which will be offered initially. Every Thursday afternoon at 2:30 p.m., there is a ' free information session for anyone interested in chemical dependency, or in how to help an alcoholic who doesn't want help. Army Medal For Williams WHITESBORO - Spec. 4 Jimetta L. Williams, daughter of local resident Gloria E. Williams, has been decorated with the Army Achievement Medal at Fort Bragg, N.C. The Achievement Medal is awarded to soldiers for accomplishment, meritorious service or acts of courage. Williams is a chemical operations specialist with the 82nd Airborne Division. She is a 1982 graduate of Valparaiso University, Ind.

I By Florence L.D. Heal I Thanksgiving is the day col onoid foe ftiirinrt iknnLr-

apart giving for the bountiful harvest and other blessings of the year. Thanksgiving first began in 1621. Governor William Bradford of Plymouth Colony apppointed a day for feasting and for giving thanks for the many blessings the colonists had recieved. The first Thanksgiving proclamation was issued by President George Washington in 1789. In 1863 President Abraham Lincoln set the fourth Thursday of November as Thanksgiving. TODAY, ON Thanksgiving, most cook turkeys. Some cooks will not deprive their families of the tradition of serving roast pork, deer, goose, lobster, oysters or clams. One of the earliest recordings of a Thanksgiving menu contained these entrees as well as turkey. Sweet potatoes, yams, onions, squash, cauliflower, carrots, brussels sprouts and turnips are found on many Thanksgiving menus. A cook need not be the world's greatest gourmet to produce a Thanksgiving meal to make her proud. Preparing what her family likes gives her and her family much for which to be thankful. EACH FAMILY has at least one dish that always appears on their Thanksgiving table. My sister makes a delicious clear soup that her husband's family always serves to start the Thanskgiving meal : 1 fair-sized soup bone (beef) with some meat 1 large onion, 2 quarts cold water Large turnip, Salt and pepper. She peels and quarters the onion and turnip, puts them in with the soup bone and water and cooks slowly for at least five hours. Before serving she removes onion and turnip. Strained and served as a clear broth.it is very delicious. Candied Sweet Potatoes accompany my turkey. CANDIED SWEET POTATOES 6 sweet potatoes 1/3 cup brown sugar Butter, salt, pepper 1 cup water 2 teaspoons lemon juice Bit of lemon rind Mace to season • Peel potatoes, cut lengthwise and parboil for 10 minutes. Drain and place in a shallow dish. Add brown sugar, bits of butter, salt pepper and cup of water. Add lemon juice and rind and sprinkling of mace. Bake 10 minutes in 350-degree oven. You might want to try a new twist to your pumpkie I

pie. One I like for a change is* SOUR CREAM PUMPKIN PIE Crust Vz Cup - finely ground Brazil nuts 3 tablespoons brown sugar 3 tablespoons flour 2 tablespoons butter, softened Heat oven to 400 degrees F. Lightly grease a 9-inch pie pan^Combine nuts, brown /sugar, flour, and butter J Press firmly into bottom and sides of plate. Bake 7 to 10 minutes or until just barely brown. Cool thoro^hly before filling. Filling: 1-16 oz. can pumpkin (2 cups cooked) cup firmly packed brown sugar Vz cup milk

2 egg yolks 1 tablespoon unflavored gelatin 2 tablespoons water 1" teaspoon ground cinnamon Vz teaspoon ground ginger Vz teaspoon salt Va teaspoon ground cloves 2 egg whites 1/3 cup sugar Mi cup dairy sour cream 1 teaspoon grated orange rind Combine pumpkin, browp sugar, milk, egg yolfc&, gelatin softened in 2 tablespoons water, cinnamon, ginger, salt, and cloves in a saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil (do not boil). Let cool; chill until mixture mounds slightly when dropped from a spoon. Beat I egg whites until they form soft peaks. Gradually add sugar and continue beating until they are stiff. Fold into pumpkin mixture with sour cream and orange rind. Spoon into shell. Chill overnight.

A Thanksgiving dinner would not be complete without cranberries in some form. I like to serve a cranberry relish. FRESH CRANBERRY RELISH 2 medium" winesap apples, peeled and coarsely chopped J-l pound bag fresh cranberries 1 orange, seeded and i chopped I cup sugar Grind apples, cranberries and orange together; add sugar. Refrigerate and serve cold. Have a Happy Thanksgiving. Florence L.D. Heal of Cape May is a former home | economist for the State of New Jersey.

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