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Contents Remembering Thanksgiving……… 2

Thanksgiving Riddles If April showers bring May flowers, what do May flowers bring?

Recipes…………….. 4 Homemade Stuffing Microwave Stuffed Chicken Slow-cooked Apples and Pork Gravy Mashed Potatoes Scalloped Potatoes

What do the Japanese say before eating a Thanksgiving dinner?

Cranberry Sauce Simple Coleslaw Green Bean Casserole Sweet Potato Casserole Pumpkin Pie

The Game Plan…….13

Thankful Tree………14 Answers:

1. Pilgrims

2. IT’s A TUrKEy MASh

Remembering Thanksgiving After a long, harsh winter, filled with disease, starvation, and death, the remaining Pilgrims staggered into spring.With spring came the friendship of Squanto, a Native American who had been to Europe and spoke English. Squanto showed the Pilgrims how to plant corn, where to fish, and what berries could be eaten. After a productive summer and early fall, the Pilgrims had much to celebrate. They had built homes for themselves, they were friends with the local Indians, and they had enough food to last them through the winter. A day of thanksgiving was proclaimed by Governor William Bradford, to be celebrated by the colonists and their Native American neighbors. The celebration lasted for three days and was attended by Chief Massasoit and ninety of his braves. They feasted on corn and squashes, wild turkey, fish, and venison. It was the first Thanksgiving‌


Or so we commonly believe in the United States. It is the Thanksgiving celebration from which our modern holiday is derived, but not the first. A few years before the Pilgrims came, English settlers near Jamestown celebrated a day of thanksgiving when they arrived at their new settlement at Berkeley Hundred. And even before that, Martin Frobisher held a celebration in what is now the Province of Newfoundland and Labrador in Canada, to celebrate his safe return from a voyage to find the fabled Northwest Passage. Canada celebrates its own Thanksgiving on the 2nd Monday of October, where as the US celebrates on the 4th Thursday of November. Despite their different origins, the two celebrations have many similarities Both versions of the holiday include similar feasts and the sport of football (American football that is.) Quoting one of my favorite Canadians, a typical Thanksgiving dinner can be


described as thus, “We eat these funny birds called turkeys. You might have heard of them before. We also like to do something radical to our potatoes - it's called mashing. Look it up on Wikipedia ... MASHED potatoes. And call us kooky, but we really seem to like this breaded mixture called stuffing, and to top it off we eat sliced cranberry jelly.”

As similar as the two celebrations are, I assume they each must have their own traditions. I can’t speak for Canada, but one of the largest American traditions is the Macy’s Thanksgiving Day Parade, featuring giant character balloons, floats from Broadway shows, the nation’s best high school marching bands, the Rockettes, and always Santa’s sled bringing up the rear to unofficially usher in the holiday season.

In my own home in New England, Thanksgiving is celebrated with a feast large enough to leave the table groaning. A single sample from every dish is enough to completely stuff you (pun intended.) The meal is always followed by a long walk through the brisk November air, and then dessert in the evening. It’s also a family tradition to have nine pies, made of pumpkins, fruits, berries and nuts. Thanksgiving is a time for remembering the good things in our lives. Whether it be friends, the yen exchange rate, heated toilet seats, or a placement in Shimane, I hope you’ll find something to be thankful for this month.

Homemade stuffing (savory or sweet) *makes 4 servings. Ingredients 1 cup chopped onion 1 cup chopped celery 2 Tbsp butter or margarine 1 egg, slightly beaten 1 Tbsp poultry spice (or make your own) ½ tsp paprika, ½ tsp pepper, ½ tsp rosemary, ½ tsp thyme, ½ tsp marjoram, ½ tsp sage 5 to 6 slices of bread, cubed and dried (leave them out for a day or carefully toast them) ¼ cup water or bullion stock (or apple juice for sweet stuffing) Extra ingredients for sweet stuffing ½ cup diced apple ¼ cup raisins ¼ cup chopped walnuts Directions 1. Fry Onion and Celery in Butter until soft and translucent. Remove from heat. 2. Mix in egg and poultry spice. 3. Stir in bread cubes. 4. Add extra ingredients if making sweet stuffing. 5. Slowly add liquid (water, stock, or apple juice) until bread is moistened. 6. Use to stuff chicken breasts or 7. Spoon into toaster oven safe dish, cover in foil and “toast” at 180° C for 30 minutes.



Microwave Stuffed Chicken *Serves 4 Ingredients 4 Chicken Breasts 1 cup chopped fresh spinach 1 cup uncooked stuffing 4 tsp parmesan cheese 2 tsp poultry seasoning 1 tsp oil Toothpicks Directions 1. Using a sharp knife, slit open the side of the chicken breast to create a pocket. 2. Fill the pocket with ¼ cup spinach, ¼ cup stuffing, and 1 tsp cheese. 3. Pin the opening closed with the toothpicks. 4. Heat oil in frying pan and quickly brown the stuffed chicken breast on all sides. 5. Place the chicken breast in a microwave safe container and add enough water to cover the bottom. 6. Cover in saran wrap and microwave (600 to 700 watts) for 8 minutes 7. Turn the chicken breasts over and sprinkle each breast with ½ tsp poultry seasoning. 8. Microwave for another 8 minutes. 9. Check with knife to ensure chicken is cooked through. 10. Keep the liquid from cooking the chicken for gravy. * If you don’t have a microwave, the chicken can also be cooked on the stove top by placing it and the water in pan, covering and cooking on low heat.

Slow-Cooked Cooked Apples and Pork *Serves 4 Ingredients 800 grams boneless pork or boneless pork chops 600 grams applesauce ½ Tbsp cinnamon 1 tsp ground cloves 1 tsp nutmeg 1 large potato cut into chunks 2 carrots, peeled and cut in chunks 1 large onions cut into quarters 1 firm tart apple, peeled, cored, and sliced thin Directions 1. Remove any visible fat from pork; cut in large chunks. Combine applesauce and spices in a large, heavy pot. Add meat. 2. Cover tightly; cook on medium heat 10 minutes. Reduce heat to a simmer; cook at least 4 hours and as long as 10 hours. 3. One hour before serving, add potatoes, carrots, and onions. Fifteen minutes before serving, add apple slices. 4. To serve, remove meat, vegetables, and apples to a large platter and pour 1 cup of sauce over all. Serve remaining sauce on the side.


7 Gravy *Makes 2 cups The general rule of thumb for making gravy is for each cup of gravy, you start with one tablespoon of drippings. Ingredients 2 Tbsp of drippings from Microwave Stuffed Chicken 1 to 2 Tbsp flour About 2 cups of water, milk, stock, or cream Directions 1. Whisk together the drippings and flour. 2. Heat mixture in a sauce pan over medium high heat, stirring constantly, until gravy thickens. 3. Keep cooking to brown the flour, and stir in enough water, milk, stock, or cream to make 2 cups of gravy. Season the gravy with salt and pepper and herbs.

Mashed Potatoes *serves as many as you like Ingredients Potatoes Directions 1. Peel 2. Boil 3. Mash These are pretty self-explanatory. explanatory. Serve them plain, seasoned, with milk or butter, or however you like. :-) :

Scalloped Potatoes * Serves 4 to 6 Ingredients 3 cups thinly sliced potatoes (about 4 to 6 medium sized potatoes) 2 Tbsp flour 1 tsp salt 1/8 tsp pepper 3 Tbsp butter 1 ½ cups scalded milk ½ cup shredded cheddar cheese Directions 1. Layer 1 cup of potatoes in a casserole dish. 2. Mix flour, salt, and pepper, and sprinkle half over the first layer 3. Repeat with a second layer of potatoes. 4. layer the last cup of potatoes on top. 5. Dot on butter and pour the hot milk over the potatoes 6. Cover with tin foil and bake/toast at 180° 180 C for 45 minutes. 7. Uncover, sprinkle cheese on top and bake uncovered for another 15 minutes, or until cheese is melted and potatoes are soft.



Whole Cranberry Sauce *serves 6 to 8 Ingredients 1 lb cranberries (about 450 g) 1 cup sugar 1 cup water Directions 1. Combine all ingredients in a saucepan 2. Bring to a boil, cover, then turn to medium heat. 3. Continue cooking until all the berries pop. 4. Remove from heat and let cool. 5. Refrigerate until cold, or serve warm. *Variation: Replace some of the water with orange juice and add a few slices of fresh ginger while cooking. Remove the ginger when the sauce is done.

Simple Coleslaw *serves 4 Ingredients Âź head of green cabbage, shredded. 1 small carrot, shredded Âź cup mayonnaise 1/8 cup apple cider vinegar 1 tsp brown mustard 1 Tbsp sugar 1 pinch of salt and pepper. Directions 1. Mix all the dressing ingredients. 2. Add cabbage and carrots and stir 3. Let sit and refrigerate for 1 day for best flavor.

Green Bean Casserole (w/o cream of mushroom) *serves 6 Ingredients 4 cups of green beans, canned or fresh 1 cup sliced mushrooms 1/2 medium onion, sliced and separated into rings 2 stalks celery, sliced small 2 tablespoons butter 1/4 cup heavy cream 1/4 cup mayonnaise 1 cup shredded cheddar cheese 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder Directions 1. Melt the butter in a skillet and sautÊ the onions, celery and mushrooms until soft (about 7 to 8 minutes). 2. Mix the mayonnaise and cream. 3. Mix everything together in a casserole dish and cover with foil. Bake at 180° C for 30 minutes. 4. Uncover and return to toaster for 5 minutes to brown the top.


11Sweet Potato Casserole *Makes 4 servings Ingredients For Casserole 3 cups mashed sweet potatoes 2 eggs, lightly beaten ½ cup sugar ½ tsp salt ¼ cup butter, melted ¼ cup cream (or milk) 1 ½ tsp vanilla extract For Topping ½ cup brown sugar 1/3 cup flour ½ cup chopped walnuts ½ cup sliced almonds 3 Tbsp butter, melted 1 cup mini marshmallows (optional) Directions 1. Mix all of the casserole ingredients together until well blended. 2. Spread into a buttered casserole dish. 3. Mix topping ingredients (except marshmallows) together and sprinkle over the casserole. 4. Bake uncovered at 180° C for 35 minutes. 5. Remove from oven. 6. If topping with marshmallows, place them on the casserole and bake for an addition 5-7 5 minutes or until marshmallows have melted.

Pumpkin Pie


Ingredients For crust 2 ½ cups flour 1 tsp. salt 2/3 cup canola oil 1/3 cup milk For filling 1/8 tsp salt 2/3 cup sugar 2 tsp Pumpkin pie spice (1 tsp cinnamon, 1/8 tsp ground cloves, ¼ tsp nutmeg, ½ tsp fresh grated ginger) 2 eggs, slightly beaten 1 2/3 cups milk 1 ½ cups boiled then mashed pumpkin Directions For crust 1. Blend lend crust ingredients together, but don’t overwork. 2. Roll out half the dough and place in a pie pan. Wrap the remaining dough in saran wrap and store it in your freezer till you make another pie. For filling 1. Mix dry ingredients together and stir in eggs. 2. Add milk and pumpkin. 3. Pour filling into pie crust. 4. Bake on high, about 200° C for 10 minutes; reduce temperature to 180° C and bake for 35 more minutes, or until a knife inserted into the center comes out clean. 5. Let cool and serve. *Watch your pie. If the top begins to burn, but the center doesn’t test done, you can cover it with th foil to protect it from the toaster.


The Game Plan The secret to pulling off any large dinner is preparation. Do as much as you can in the days before hand, and have a detailed schedule for the day-of day preparation. Several dishes from the menu we provided can be made in a advance. The pumpkin pie can be made a week beforehand and kept in the freezer. Just take it out the morning of your dinner. The coleslaw should be prepared a day or two in advanced to bring out the best flavor and kept in the fridge. The casseroles can be made a day or two beforehand as well, and reheated in the microwave just before serving. If you can find cranberries for the cranberry sauce, that can also be made in advance. That means that on the day of your dinner, all you have left to cook are the meats, gravy, and the potatoes. If one is finished before other, just cover it in tin foil and wrap a towel over it to keep it warm. On a different note, all recipes here use a CUP measurement. Cups are used in Japan, but if you don’t have a set, the Japanese cup is equal to 200cc. The US cup is about 230cc. None of the given recipes are so exact that it matters which one you use, so long as you consistently use either the Japanese or US cup.

Thankful Tree


Whether in the classroom or at the dinner table, this activity is a great way to share the spirit of Thanksgiving!

You need: A stick with plenty of “branches� A vase or jar Enough pebbles to fill the vase. Construction paper Scissors Markers Hot-glue gun

1. Place the stick in the jar and fill with pebbles to hold the stick in place. 2. Have guests or students trace their hand on the construction paper and cut out the hand print. (Or you could have the paper cut out in to various leaf shapes) 3. Have them write one thing they are thankful for on the cutout, then glue it to a branch. This makes a great centerpiece for a Thanksgiving table!

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Thanksgiving Special  

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