How To Get Stuffed This Thanksgiving

How To Get Stuffed This Thanksgivng

This year in tribute to your stomach, we have compiled a list of recipes for a complete Thanksgiving repost. Brought to you by folks front all ends of the Ann Arbor community, there are recipes from community organizations, natural food stores, entertainers, and even a city council person. Our presentation begins with an introduction to dinner wines by Tom Isaia of the Blind Pig, the choicest cafe in the cosmos.

Before Dinner: Dry -the stock 20% type found at Package Liquor Stores (either California or, better, Spanish) -at room temperature.

With Dinner: Rose California of French -careful on buying one too sweet- slightly chilled. (A single bottle of chilled French Sauternes might do well with Chris' sweet-potato pie- in small portions, please!)

After Dinner: Coffee first, then French Armagna-at room temperature.

A few general rules: Whiskey or other spirits should be drunk AFTER wine (even fortified wine). Vinegar salads should be eaten AFTER dinner wine. One can drink ordinary wine in most any way which suits his or her taste: -i.e. red with fish and white with meat or vice-versa (the latter being more accepted); warm or iced; blended with water or soda-water or taken straight. It must be remembered though that wines of the greatest quality merit their own special rules.

Smoking tends to dull the wino's sense of taste; however, marijuana can in some instances sharpen one's taste-given some moments for the smoke to leave and enter the blood-stream of course.

To your health!

Tom Isaia ofThe Blind Pig

CRANBERRY RELISH

[Colleen McGee, Dem..City Council rep.]

1 large orange

4 cups cranberries

1 cup honey

1/2 cup pecans or walnuts

Put oranges and cranberries through food grinder or chop in blender until coarsely ground. Add chopped pecans (or walnuts) in refrigerator for at least 2 hours to blend flavor

DRY BREAD STUFFING [Ann Arbor SUN]

1 1/2 loaves whole wheat bread

1 onion chopped

2 T parsley

1/2 cup celery

1/2 t. celery salt

1/2 t. sage (or more to taste)

salt, pepper, butter

1/2 cup walnuts, chopped

1/2 cup chopped apples

optional- 1/2 cup sifted marijuana

Crumble bread in bowl, cover with hot water or enough to moisten. Add butter, onion, parsley, celery, celery salt, sage, salt and pepper. Next comes the marijuana if yon are so inclined. Mix well. Add more water if too dry. Put in turkey and roast.

CORNBREAD [Sun Bakery]

2 1/2 cups cornmeal

1/2 cup whole wheat flour

1/2 cup unbleached white flour

4 teaspoons health baking powder (meaning non-aluminated powder-Royal)

2 teaspoons sea salt

2 eggs small

2 cups liquid milk

5 tablespoons milk solids nonfat (powder)

6 tablespoons honey

Mix all ingredients together except baking powder. Beat till smooth. smooth. Add Baking powder, mix in. Pour in pan (about 1 1/2" deep). Bake at 340 degrees until cake bounces when depressed lightly with finger.

KANTON [Eden's]

2 bars Agar-Agar

6 1/2 cups cider

5 heaping tsp arrowroot flour

1/2 cup cider

3 cups fruit of your choice (non-citrous)

Simmer Agar-Agar in 6 1/2 cup cider for 20 minutes. Add no more than 3 cups fruit, turn up heat to keep mixture simmering. Mix arrowroot with 1/2 cup cider. Add arrowroot and cider mixture to simmering fruit and agar-agar. Stir until mixture turns clear. Pour into bowl and refrigerate until jelled.

BASIC GREEK SALAD [John Nicholas, A2 blues guitar musician]

Salad:

Several different kinds of lettuce (Romaine, Escarole, Endive, head lettuce. etc.)

Tomatoes

Carrots & celery

Green peppers

Apples (optional)

Onions

Fresh garlic

Crush garlic & rub inside of salad bowl with it (or add it lo the vinegar). Break up lettuce by hand (make sure lettuce is fairly dry before adding). Chop onion very fine. Cut up green peppers, celery, carrots, 7 apples in bite size pieces. Mix all this together well. Let sit for a while.

Dressing:

Oregano (2 or 3 tsp for large salad)

Salt & black pepper

Real olive oil

Wine vinegar

Pinch of sugar

Feta cheese (optional)

Greek olives (optional)

NOTE: Dress the salad RIGHT BEFORE serving. Sprinkle oregeno on top of salad. Then sprinkle on salt, bl. pepper, and a pinch sugar. Sprinkle on Vinegar (before oil) about 2 Tbs. Then add twice as much oil. Toss. Season to taste. Break up feta on top of salad & add olives.

TURKEY [julian at Applerose]

The ultimate turkey comes from Webster's Turkey Farm out on Maple Road. Call 429-9673 to place your order a few days ahead of time, and on the specified day, you drive out and pick her up-cleaned and ready to cook. These are fantastic free range, five month old turkeys, raised on farmer Webster's special grain concoction. At 80 cents a pound, they are much more expensive than a Kroger bird, but well worth the price. The Webster's sell turkeys through the Christmas period.

Also organically raised Shiloh Farm turkeys are available upon order from Applerose Natural Foods Store with a $5 deposit.

Spread oil (safflower) all over turkey. Put stuffing inside cavity of turkey. Place in oven pan breast side down. Do not baste again once in oven (this pulls moisture from the meat). Cook 15 minutes per pound. Turn over 15-20 minutes before you take it out to brown the breast. It's done when the drumstick feels loose, or if you have a meat thermometer, when the internal temperature (inside the stuffing) reaches 180-185 degrees.  

TURKEY GRAVY [Ann Arbor SUN]

Put drippings from the turkey info a saucepan. Add some water (the amount of H2O depends on how much gravy you want to make make). Place on low heat. Then. in a jar or shaking container, combine an equal proportion of WW pastry flour (or unbleached white) and water and shake until there are no lumps. When gravy base is boiling, slowly stir in flour/water mixture until gravy is thickened. Add salt & pepper to taste. Viola! The finest gravy in town!

BAKED STUFFED ACORN SQUASH [Sue Longini from Indian Summer]

3 acorn squash, halved and seeded: place squash face down in a large pan and bake at 350 for 30 min.

Stuffing: 2 Tbsp. corn germ oil

1 cup onion, sliced thinly

3 cups fresh corn kernels

1/2 lb. mushrooms, sliced 1 tbsp tamari soy sauce

1/2 cup roasted sunflower seeds

sea salt

1 1/2 cups grated cheddar cheese cheese

In a frypan heat the oil. Saute the onion until very soft and transparent. Add the corn and mushrooms and cook, covered, 15 minutes, stirring occasionally. Add tamari, sunflower seeds, and salt to taste.

Take the squash, turn face up and sprinkle with salt. Fill with stuffing and sprinkle grated cheese on top. Return to the oven tor 15 minutes.

Serves 6

SWEET POTATO PIE [Chris Frayne, Ozone Artist]

Filling: 4 small or 3 medium-size potatoes (or yams- some people firmly believe there is a a difference, but don't listen to them)

4 small or 3 medium size eggs

1 to 1 1/2 cup honey

3/4 cup milk

1 c. chopped almonds (walnuts will do but aren't as good)

1/2 cup currants (or 3/4 cup raisins) [optional]

1 tsp cinnamon

Dash of nutmeg (don't overdo this one)

1 tsp vanilla

 Skin, boil, and mash (it's faster if you cut the big ones into smaller chunks first). Beat in eggs with fork. Add-honey. milk. almonds, currants, cinnamon, nutmeg, and vanilla. Mix well.

Crust: 1 pkg graham crackers

1 cup whole wheat flour

1 stick soft butter

Crush Graham crackers and blend with the fingers into butter. Add flour (1 cup or just enough until mixture becomes too dry). Press into greased pie pan. Bake at 350 degrees for 30-40 min. until middle is firm.

PEACH, PEAR AND/OR APPLE PIE W/NO FUSS PRESSED CRUST

[Ruth Pulker of the Packard People's Food Coop]

Crust: 1 1/2 c. whole wheat pastry (soft wheat)

 1/4 c. oil (cold pressed-sesame, safflower, corn)

1/2 tsp. sea salt

1/4 c. boiling water

Preheat oven to 350 degrees. Mix flour and salt in bowl. Add boiling water to oil and beat well with fork. Add liquid to dry ingredients. Mix well till dough is in an even consistency and holds together in a ball. Place dough in middle of 9" pie pan and press evenly into place with hands. Flute the edge. Prick the crust with fork to allow steam to escape, on bottom and sides. Bake crust alone for 15 minutes, then add filling.

Filling: 1 3/4 Ibs. peaches or pears or lbs apples

Combine: 3-4 tbs. flour pastry and 1/2 tsp. cinnamon and/or nutmeg

Oven 375 degrees

Wash & core fruit, slice

Have ready on side 2/3 3/4 cup honey

Place one-half fruit slices in past lines pie pan. Sprinkle 1/2 flour mixture. Drizzle one half of honey on top. Add remaining fruit. Sprinkle on rest of flour and honey. Dot with 1 tbs margarine. Combine with fork  1/2 c. pastry flour, 1/2 tsp cinnamon, 1/4 c. pecan meal, 1/2 c. honey. Cut in finely: 1/4 c. margarine. Sprinkle over fruit filling. Bake in oven at 450 degrees for 10 minutes, then lower temperature to 350.

Variation: Use half of crumb topping and combine with 1/2 c. chopped walnuts. Sprinkle mixture on pastry before adding filling and half way through.

Filling Variation: Bake same as other. 1 lb. mixed dried fruits. 1/3 c. orange juice. 1/2 c. wheat germ. Place fruits and orange juice in small sauce pan, bring to boil. Simmer 15 min. or till tender. Cool and chop very finely. Add wheat germ to filling. Combine: 3 Tbs lemon juice and 1/4 c. boiling water and stir in. Pour into pastry lined pan. Eliminate flour, reduce honey to 4 Tbs.

RELIEF - Free People's Clinic

You say you're full up? You can't tell your right foot from your left because your stomach is blocking your view? You can't even move to turn on the Thanksgiving Day special schlock on the tube? Well, brew yourself up a red zinger or camille tea, and relax. Relief is on its way.

ASTROLOGICAL MÁNDALA FOR THANKSGIVING Mayflower Books

The stars and planets show a Thanksgiving Day doubly full of joviality, expansion, and over-indulgence. Both Jupiter and Neptune's positions combine to bring a self-induced psychic imbalance to those so inclined. Others, inclined to be "on the beam" will have a blast.

For more insight to the chart, drop by Mayflower Books, 215 S. State.