In all things, give thanks

Kate Prince

By the time some of you read this, Thanksgiving 2021 will be past. I hope everyone had a wonderful time gathering with family and friends for a fall feast. I enjoy seeing photos on Facebook and hearing stories about traditions that pass from one decade to the next.

In 2019, my family adjusted to the holidays without my brother. In 2020, we gathered without my dad due to the COVID lockdowns at the nursing home. And once again, this year was different from any other after losing both of my parents back in February. We started a new tradition this year; I hosted Thanksgiving in my new home and cooked a huge meal for our family.

I remember Thanksgiving holidays as a child when my Grandmother's entire family came home to Bardwell. There were so many people that no home would hold us all. We rented the Lion's Club building for the entire day just to eat and visit. I am blessed beyond measure to have these memories and those people in my life.

Several of you have contacted me, as well as the newspaper office, because you miss seeing my mom's articles in the paper. This week, I thought I'd share a couple of her recipes for you to enjoy.

If you have some leftover turkey but your dressing and other veggies are gone, try this dish! Shred turkey (dark and white meat) in the bottom of a casserole dish. Cover with one jar of Heinz turkey gravy. Cook one small package of egg noodles as directed and place as many as you like over the turkey. Cover the noodles with one sleeve of crushed Ritz crackers. Sprinkle with poultry seasoning. Melt one stick of butter and pour over the crackers. Cover with foil and bake at 350 degrees for 20 minutes.

The turkey dish will go great with a cranberry salad. Dissolve one package of cherry Jell-O in one cup of boiling water. Add one can of cranberry sauce and mix well. Add one cup of mini marshmallows and one half cup of chopped nuts. Pour into a 9x9 pan and chill till firm. Spread with Cool Whip if desired and cut into squares.