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Happy Thanksgiving

Giving Thanks
*
A poem
For the hay and the corn and the wheat that is reaped,
For the labor well cone, and the barns that are heaped,
For the sun and the dew and the sweet honeycomb,
For the rose and the song and the harvest brought home--
Thanksgiving! Thanksgiving
For the trade and the skill and the wealth in our land,
For the cunning and strength of the working man's hand,
For the good that our artists and poets have taught,
For the friendship that hope and affection have brought--
Thanksgiving! Thanksgiving!
For the homes that with purest affection are blest,
For the season of plenty and well deserved rest,
For our country extending from sea unto sea;
The land that is known as the "Land of the Free"--
Thanksgiving! Thanksgiving!
Author Unknown

The National Day of Mourning

On Thanksgiving Day, many Native Americans and their

supporters gather at the top of Coles Hill, overlooking Plymouth

Rock, for the "National Day of Mourning."

The first National Day of Mourning was held in 1970. The

Commonwealth of Massachusetts invited Wampanoag leader

Frank James to deliver a speech. When the text of Mr. James’

speech, a powerful statement of anger at the history of oppression

of the Native people of America, became known before the event,

the Commonwealth "disinvited" him. That silencing of a strong

and honest Native voice led to the convening of the National Day

of Mourning.

The historical event we know today as the "First

Thanksgiving" was a harvest festival held in 1621 by the Pilgrims

and their Native American neighbors and allies. It has acquired

significance beyond the bare historical facts. Thanksgiving has

become a much broader symbol of the entirety of the American

experience. Many find this a cause for rejoicing. The dissenting

view of Native Americans, who have suffered the theft of their

lands and the destruction of their traditional way of life at the

hands of the American nation, is equally valid.

To some, the "First Thanksgiving" presents a distorted

picture of the history of relations between the European colonists

and their descendants and the Native People. The total emphasis

is placed on the respect that existed between the Wampanoags led

by the sachem Massasoit and the first generation of Pilgrims in

Plymouth, while the long history of subsequent violence and

discrimination suffered by Native People across America is

nowhere represented.

To others, the event shines forth as an example of the respect

that was possible once, if only for the brief span of a single

generation in a single place, between two different cultures and as

a vision of what may again be possible someday among people of

goodwill.

History is not a set of "truths" to be memorized, history is an

ongoing process of interpretation and learning. The true richness

and depth of history come from multiplicity and complexity, from

debate and disagreement and dialogue. There is room for more

than one history; there is room for many voices.

Article courtesy of the Pilgrim Hall Museum

A few really great recipes
Desert first :)
To right click and save recipes
or to just print them out
CLICK HERE

Cinnamon-Apple Cake

1 1/2 cup sugar

1/2 cup stick butter, softened

1 tsp. vanilla extract

8 oz block-style nonfat cream cheese,

softened

2 eggs

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup sugar

2 tsp. ground cinnamon

1/8 teaspoon nutmeg

3 cups peeled, chopped Rome apples

Vegetable cooking spray

1. Beat first 4 ingredients at medium speed of an electric mixer until well blended
(about 4 minutes). Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to butter mixture, beating at lo               speed until blended.    2. Combine 1/4 cup sugar with cinnamon and nutmeg. Combine 2 tbs. cinnamon
mixture and apple; stir apple mixture into batter. Pour batter into an 8-inch
spring form pan coated with cooking spray; sprinkle with remaining cinnamon              mixture. 3. Bake at 350 degree F for 1 hour and 15 minutes or until cake pulls away from
sides of pan. Cool cake completely on a wire rack; cut using a serrated knife.
                                     Yeild:12 servings.

Cranberry Nut Bread

2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 tablespoon orange zest
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice

1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
2 Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour.
3 Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan.
4 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.
Best Green Bean Casserole
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese 1 Preheat oven to 350 degrees F (175 degrees C).
2 Place green beans and soup in a large microwave safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
3 Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
Broccoli Potato Bake
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted 1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
3 Pour half of the mixture into a 10x6 inch baking dish.
4 Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole. 5 Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

Apple and Pecan Stuffing
1 (6 ounce) package dry bread stuffing mix
3/4 cup finely chopped pecans
2 apples - peeled, cored and chopped

1 Prepare stuffing mix according to package directions.
2 Preheat oven to 325 degrees F (165 degrees C).
3 Mix pecans and apples into the stuffing.
4 Bake uncovered in the preheated oven 35 minutes,
or until lightly browned.

Links to some great Holiday sites on the net
below enjoy!
Bluemountain Arts ( free online greetings)
*
Billy Bear has some really neat things for the kid's
fun and games for the holidays

Lot's of great craft idea's and recipes
at the Reader's Digest web site

Here's wishing you and yours
a Very

Happy Thanksgiving!

This site was created for all my family and friends
including all the really wonderful net friends I have made in the
past few years.
Have a Happy one!
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