..........Contact me at Mom25dogs@gmail.com.........

Contact me at Mom25dogs@gmail.com

Friday, November 26, 2010

Family Recipe Friday - More Meals From The Great Depression

Family Recipe Friday- Family Recipe Friday is a daily blogging prompt used by many genealogy bloggers to help them post content on their sites. Family Recipe Friday is an opportunity to share our family recipes with fellow bloggers and foodies alike.

These didn't come from my family (although I'm sure they cooked these dishes) but are so interesting I had to share.



Depression Breakfast With Clara

These are a short series of "Depression Cooking" that 93 yr old Clara has done. In this one she makes a simple cookie and coffee. She said they ate this on Sundays during the Great Depression. It's interesting. According to my grandparents who would be Clara's age if they had lived, sometimes they didn't eat much more than a biscuit or grits for breakfast. Lunch was a cold biscuit leftover from breakfast or fried grits leftover from lunch. Supper was beans and cornbread. If you had a farm, you might have access to meat, fresh vegetables,fruit, eggs. But don't forget so many farms suffered from the drought which caused the Dust Bowl in the Mid West states AND so many farmers lost their farms during the Depression. If you had coffee, flour, milk and egg, you were doing well. Add sugar and that could be considered a luxury. In the South, we learned, during the War of Northern Aggression, how to make ends meet with nothing. And during the Reconstruction years (a misnomer) and early turn of the century we were still living in poverty due to the ravages of the War. We made a comeback with WWI and the roaring 1920's but our forefathers still remembered the hard times so when the Great Depression came, they still knew all those little thrifty things they had learned from their grandparents. I remember my Grandmother showing me what tree she could use to brush her teeth. The twigs from that tree would fray and you used it like a brush. Or smoking rabbit tobacco when you didn't have real tobacco. Carefully picking thread out of a dress and re-winding it on a spool so you could re-use it. Using lard to shine your shoes because you didn't have shoe polish. Making paste with flour and using it to put newspapers up on the walls during the winter to keep out the drafts. Then washing it down in the spring and peeling it back off the walls. I could go on and on of the things I remember my Grandparents telling me about. Some were habits they still practiced when I was a girl.

You didn't waste ANYTHING! If you had a pig, you used everything but the hooves and the squeal! See below:


Head cheese - Head cheese is in fact not a cheese, but meat pieces from the head of a calf or pig (sometimes a sheep or cow), in aspic, with onion, black pepper, allspice, bayleaf, salt and or vinegar. It may also include meat from the feet, tongue and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar.
Historically meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The aspic may need additional gelatin in order to set properly.
-Wikipedia
-for more detail, http://www.wisegeek.com/what-is-head-cheese.htm



Brains and Eggs - Breakfast meal consisting of pork brains (or from another mammal) and scrambled eggs. Before cooking brains, blanch them briefly to firm them, or soak in several changes of cold, acidulated water, made by adding a small amount of vinegar or lemon juice to water.
-Wikipedia


Pickled Pigsfeet - Growing up down South on a tight budget this might have been a weekly staple. Slow cooking is the best way to release the awesome flavors contained in pigs feet.
4 – pigs feet, split in half lengthwise
2 - medium onions, chopped
2 - stalks celery, chopped
1 - garlic clove, chopped
1 - bay leaf
1 - teaspoon salt
1 - cup white vinegar
1 - teaspoon black pepper
3 – teaspoon crushed red pepper
barbecue sauce
water
Begin by giving the pigs feet a good washing. For presentation purposes remove any unsightly hair that you observe. Yes pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair. Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer. Cover pot with lid and allow pigs feet to cook until tender, about 3 hours. While your meat is cooking stir constantly and skim away any foam that develops.
-Cooks.com
-For more... http://images.google.com/imgres?imgurl=http://www.familyoven.com/user/recipe_thumbnails/00100/03336/100-33336.jpg&imgrefurl=http://www.familyoven.com/recipes/search%3Fterms%3DSouthern%2520Style%2520Pigs%2520Feet&usg=__IJDsTC65VKMD1qwHvK_hpxy00vk=&h=140&w=140&sz=11&hl=en&start=36&sig2=5DbGPqNBUdL6oF5VWjCvQQ&um=1&tbnid=eFdS58IipGdN9M:&tbnh=93&tbnw=93&ei=HkeYSdzJBszAtgfv_LidCw&prev=/images%3Fq%3Dpickled%2Bpig%2527s%2Bfeet%2Brecipe%26start%3D20%26ndsp%3D20%26um%3D1%26hl%3Den%26rlz%3D1T4GGLL_enUS311US312%26sa%3DN




Pig's Tail -
1 lb. smoke pig tails
1 lb. bag black eye peas
1 1/2 c. chopped onion
1 c. chopped green pepper
1/2 c. butter
1/4 c. flour
1/2 tsp. crushed red pepper
Salt to taste

In a large pot add 1 quart of water. Boil until tender the pig tails. If water boils out add more, then add black eye peas. When peas are halfway done saute onions and green peppers then add them to the pot. Cook until peas are soft, mix flour and 1/2 cup of juices from the pot, then pour back into pot and add butter.
-Cooks.com

2 lbs. collard greens
1/2 lb. smoke pig tails or smoke neck bones
1/4 tsp. crushed red pepper
Salt to taste

Boil smoke meat until tender, clean grease leaf by leaf, then slice in 1/2 inch thick pieces and place them into the pot with meat. If water boils out add more and cook until greens are tender.
-Cooks.com



Pig's Intestins aka Chitterlings (aka chitlins) - are the intestines and rectum of a pig that have been prepared as food. 'Chitterling' is a Middle English word for the small intestines of a pig, especially as they are fried for food. Pig intestines are also used as casing for sausages. Chitterlings are carefully cleaned and rinsed several times before they are boiled or stewed for several hours. A common practice is to place a halved onion in the pot to mitigate what many regard as a pungent, unpleasant odor that can be particularly strong when the chitterlings begin to cook. In America chitterlings are sometimes battered and fried after the stewing process and commonly are served with cider vinegar and hot sauce as condiments.
-Wikipedia


Pig's Heart - This is larger and less tender than lamb's heart, usually inexpensive and may be stuffed and slowly braised. To saute, slice and dredge in flour and spices. Heat butter or oil in a skillet. Sauté over medium heat until brown on each side and done in the middle. Heat cooking liquid with herbs, spices, and vegetables in a Dutch oven. Add heart, cover and cook in the oven at 325°F (160°C), or simmer on the stovetop from 45 minutes to three hours, depending on variety meat used.


Pig's Kidneys - Cut them open lengthwise, season well with pepper and salt, dip in raw egg, dredge into bread-crumbs, run a skewer through to keep them open, and broil for about a quarter of an hour over a good fire; when done place them upon a dish, have ready an ounce of butter, with which you have mixed the juice of a lemon, a little pepper and salt, and a teaspoonful of French or common mustard, place a piece upon each of the kidneys, place in the oven for one minute, and serve. Pig's kidneys may also be sauted.
-Chestofbooks.com


Pig's Liver - Slice the liver and lay in cold water for half an hour to draw out the blood. Wipe perfectly dry, salt and pepper and flour well. Fry slices of thin, fat bacon clear ; take them out and cook in the same fat a sliced onion. Strain the fat, return to the pan, and when it hisses lay in the floured slices of liver and fry to a good brown. It should be better known that pigs' livers, as well as those of lambs and even young mutton, are nearly as good when well-cooked as calf's liver, and cost much less.
-Chestofbooks.com


Pig's Lung and Pig's Blood -
Blood Pudding
2 cups Pork blood
Salt

2 lb Pork, fresh
1 Pig's lung
1/2 Pig's heart
2 Pig necks
Salt

5 Onions; chopped
Salt & pepper
Cloves
Summer Savory
Coriander seeds; crushed
2 Tbsp Flour

Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions.
Simmer on medium heat for 3 hours.
Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder.
Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve.
Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet.
To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. Press out the air and tie the other end, leaving some space for expansion. Put the sausages in boiling water and cook for 45 to 1 hour.
-YumYum.com



Pig's Spleen - Laying both spleens out on a plastic sheet, layer raw bacon, salt & pepper and fresh sage leaves. Then roll them up and skewer with toothpicks. Place the spleen rolls into an oven safe dish and cover them with chicken stock. When done, cut in cross sections and serve with red onion rings.
-Nosetotail.com



Pig's Snout - While cooking you want them to be flat on the grill thus the purpose of scoring them. Score the snouts with a sharp knife by making cross cuts every 1/2" thru the meat and fat (NOT the skin). This allows the fat to drain off them after you have placed them on the grill on a med fire. Use any BBQ seasoning or seasoned salt with grd red pepper to taste. Have a bottle of water close by for flareups. They will get soft and after defatting will become crisp. They must get crispy all over. Watch for flareups because you do not want them to burn and turn black. They should be a nice brown color. Do not put BBQ sauce on them until ready to serve. Can be served as a sandwich with potato salad on the bread as a condiment.
-Malik on Chitterlings.com



Pig's Ears -
3 lbs. pig ears - whole or halves
2 tbsp. pickling spice
3 tbsp. red crushed pepper
2 tbsp. vinegar

Put pig ears in large pot - cover with water. Add all ingredients to pot. Let cook on medium heat about 2 hours or until meat is tender.

Zelia's Mississippi Sauce
3 pkg. pork snoots
3 pkg. pig ears
4 cloves garlic, chopped
2 onions, chopped
4 tbsp. salt
2 tsp. pepper

Place snoots with 1/2 of each ingredient in pot. Add water to almost cover meat. Allow to boil. When boiling, lower heat, cook until very done about 4 hours.
In a different pot do same with pig ears. This cooking can be done at same time. When snoots and ears are very done, cool and discard liquid.

Mash, chop snouts and ears together very well.

1 tsp. ground cloves
1 tsp. nutmeg
1 1/2 tsp. red pepper flakes or ground
16 oz. cider vinegar
4 tsp. sage
1 tsp. brown sugar

Mix thoroughly, store in small containers or large bowl. Note: When sauce is set firmly (takes overnight or about 8 hours). I slice small piece, taste. If needed more seasoning may be added. Do this by heating sauce to soften it to original consistency. Add some of needed ingredients: sage, vinegar, pepper, salt, spices. Return to containers to reset.
-Cooks.com



Pig's Stomach -
A pig’s stomach (cleaned and trimmed by your butcher; you might need to order it beforehand)
750g of minced pork
two fresh eggs (beaten)
100g of freshly grated Parmesan cheese
two slices of stale white bread soaked in milk
two hard-boiled eggs (shell removed)
salt and black pepper
cooking-oil
Wash the stomach thoroughly in plenty of salted water. Mix together the minced pork, beaten eggs, soaked bread, cheese, salt and pepper. Stuff the stomach with this, placing the hard boiled eggs in the middle. Sew up the stomach using a sewing-needle and strong cotton. Bring a large pot of water to the boil. Add the vegetables, tomato pulp, stock or stock cube, and some salt and pepper. Bring the pot back to the boil, then turn the heat right down and put in the stuffed stomach. Leave the pot to simmer for an hour. Now carefully remove the stomach from the minestra, put it into a baking-dish, brush it with oil and season it with salt and pepper. Preheat the oven to gas mark 4½/180C and bake the stomach for an hour. Leave the soup to simmer for the same amount of time. Remove the stomach from the oven and let it stand for 15 minutes before slicing it to serve it. Do this in the kitchen, in a large dish that can catch the juices which ooze out. Serve it with baked potatoes, and with the minestra as a first course.
-taste.com.mt



Pig's Testicles -
Four pigs’ testicles (you will need to order them at the butcher’s), sea-salt, black pepper, three cloves of garlic, or stalks of fresh garlic (peeled and chopped), fresh parsley (chopped), table salt, 100ml of white wine, cooking-oil.
Cook the testicles in salted water for about 20 minutes; then peel off the skin. Cut them into slices a centimetre thick. Heat some oil in a pan and cook the testicles with the garlic, parsley and white wine for about 30 minutes. Add salt and pepper, and serve.
-taste.com.met


Pig's Skin - Pork rind or Pig Skin. Cooked, this may be either eaten warm with a meal, or served cold as a snack. In both forms, any fat attached to the skin of pig at the time of frying is absorbed in the process. Cracklings is the American name for pork rind produced by frying or roasting.
Pork skin
Salt
Preheat oven at 325 degrees F. Put leftover ham skin on a sheet pan and sprinkle with salt. Bake until nice and crispy, usually about 3 hours.
-Paula Deen on Foodnetwork.com

Thursday, November 25, 2010

Planning for Thanksgiving

Do a Google search on the turkey to see how long your turkey (by weight and temperature) needs to cook. Follow the brining instructions and the cooking instructions. You can stuff your turkey but I prefer to cook my stuffing separate. If you cook the stuffing separate, then ream the inside of your turkey with butter and put some carrot, celery and onion inside the turkey to give it a little extra vegetable taste or apples for an apple taste. But there are lots of ways to cook your turkey and ways you can prepare it so do some Googling.

Make your stuffing. There are tons of stuffing recipes online so do a Google search if you haven't already.

Make your mashed potatoes or potato salad (which could be made ahead).

Make your gravy.

Be sure you have made up enough tea. Chill your drinks. Go ahead and make up several coffee filters with premeasured coffee and stack them in a bowl so it will make it quick and easy to keep the coffee coming! Pour out cream into your creamer and place in a bowl of ice, fill up the sugar bowl, arrange to have sugar free substitutes. If you make decaf AND caf coffee then make a little sign and tape it on the coffee maker so that it notifies your guests what coffee is in the pot. One side of the sign says "Decaf" and the other side says "Caffeine". Put tape that faces one way and another piece facing the other way. Then you can just peel up, turn around, tape back down and vice versa.

Send husband or teen to pick up the bagged ice and put in a cooler in the kitchen for filling glasses.

About an hour before guests are to come, set out the cheeseball/dips/spreads and crackers. Be sure it is inaccessible to pets or small children.

Set up your buffet. There are ways to keep foods warm even putting them out early. Used chafing dishes, or microwave heat packs. I have several of the vintage electric warming trays that I use. If you buy them at yard sales...be sure the wiring isn't too old and is in excellent shape because you don't want electrical hazards. Also be sure that your buffet is safe from pets and small children. Close the dining room door or use baby gates or something so that they are safe from hot food falling on them or cats jumping on the buffet and making themselves at home. After the turkey is cut, keep it tightly covered with tinfoil so it won't dry out.

There is also a way to keep foods cold. You don't want salads with mayonnaise sitting out all afternoon. So use freezer packs or ice. You can use large bowls(), put some ice or ice gel packs in it and set the salad bowl(s) inside the bigger bowl(s). You will probably need to put a towel under the tablecloth to absorb moisture so that the condensation won't ruin your wood table. This makes a miniature cold bar.

Wipe up the bathrooms and make sure there is toilet paper with extras in view.

Check the coat closet to make sure you have room for guests coats.

Light the scented candles (keep in mind if guests have allergies you will have to snuff them out).

Clean up your kitchen and set the dishwasher running.

Go take your shower and get dressed. Dress in something pretty but comfortable.

Unload the dishwasher.

You should be ready! Happy Thanksgiving!

Wednesday, November 24, 2010

Planning for Thanksgiving

The rest of this week will be a heavy one so I hope you took my advice and took Sunday off to be with the Lord and rest up. Don't forget to take some time every day for quiet time to settle your nerves. Take your vitamins, eat well and don't miss any other medications you are suppose to take. This week is a marathon so treat yourself right so you can survive it and pass the finish line.

Get some of your weekly cleaning chores behind you by doing them today. It's a good day to get the laundry done, change the sheets. Leave your dusting, bathrooms and vacuum/mopping for Wednesday so that your house is in great shape for Thursday. But if there is anything you can do, do it today because the rest of the week will be wall to wall cooking and cleaning.

If you are having guests to stay overnight, work on their room and bathroom. Make sure you have clean towels, toilet paper and soap in the bathroom, extra blanket in the bedroom. You might add a tray or basket with some extras such as trial sizes of shampoo and lotion; a map of your town; bottled water; etc. Just little things that might make their visit special. Make sure you have a clock or clock/radio for them too. If there is a TV in the guest room add a list of channels (if your cable or satellite company hasn't sent you one, you can usually download from their website).

Clean out your refrigerator. Throw away all your old leftovers (or make a soup for supper). Merge the multiple bottles of ketchup into one and do this for any other multiples. Wipe it out thoroughly to make room.

Take your turkey out of the freezer and put it in the refrigerator to start a slow thaw.

If you do your own bread for the stuffing, today is a good day to make and toast that bread and let it stand at room temperature overnight. Tomorrow you can throw into a food processor to make into crumbs. Then store in ziploc bag.

Tuesday, November 23, 2010

Talented Tuesday - Sewing

Talented Tuesday is a daily blogging prompt used by many genealogy bloggers to help them post content on their sites. Got ancestors who had a special talent? Be it musical, comical, or any manner of skill, we post it on our genealogy blog through words and pictures.

In my family, the women were sewers. My Mother, both my Grandmothers, almost all of my Aunts could sew. They sewed their own clothes, trouseaus, clothes for their children and quilts. My sister, Melinda has picked up their sewing talent.

Here is one of the many quilts/quilt tops/quilt squares that I have. Each square is a signature of one of my family.







Here is an outfit made for me.


I still have this little outfit.



Mom made this little dress for my youngest sister, Melinda.



My Grandma, Vivian Mae Barnes Huneycutt, made this purple dress with the beading at the neck. I still have it.



Mom made this lovely blue dress in the 1970's.



I always wanted to be able to sew. But it just hasn't come through for me. I have a sewing machine and can sew a straight stitch, load thread, change needles, load bobbins. I can make some simple things like pillows, curtains. My sister, Elaine, can do simple repairs and make things like her dog belly bands. Our sister, Melinda, really has the talent. She makes dog coats, belly bands, dog beds and other craft things.




















For your own custom made dog coats you can contact her at heart4rescue@wmconnect.com

Planning for Thanksgiving

It's Tuesday. Don't forget to take care of yourself today. Take some quiet time to gather your energy.


Today is the day to fry your sausage and bacon that you will need as ingredients. My Sausage and Mushroom Dressing and Broccoli Salad contain sausage and bacon. What I prefer to do is to take my electric griddle outside and cook the bacon and sausage. I like to do large batches at a time, seal meal sizes in vacuum sealed bags and freeze. Then we can take them out and microwave for breakfast or for a recipe. It keeps from smelling the whole house up and keeps the greasy out of the kitchen. My husband built a cooking deck just off the garage. He has his grill and some chairs and a table out there.


Make your dressing today and refrigerate. Then it's ready to pop in the oven on Thursday.


Make any congealed or vegetable salads (like my Broccoli Salad) today.


Make cheeseball or spreads, dips.


If you are doing your own pastry for your pumpkin pies, make up the pastry today and refrigerate.

Turkey Brine

Brining Your Turkey

Salt changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that--despite the moisture loss during roasting and the long cooking time--the end result is a juicier bird. When buying a turkey for brining, choose a natural turkey, not a self-basted bird that's been injected with a solution of salt and other flavorings. Look for the words "natural", "no additives", and "minimally processed" on the label. Brine should be cold before adding the turkey or the meat will absorb too much salt.

Vegetable Broth Brine (Read the instructions on this one so you see how to use the brine for all the other Brine recipes that follow)

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and pat dry your turkey with paper towels. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. Place a gallon of frozen water in a large cooler (freeze in a water bottles) or ice bags (ice in Ziplocs) and brine the turkey and brine in the cooler while it marinates overnight. Or use a big bucket and put the iced water, turkey and brine in the bucket. Most refrigerators won't hold it so use the ice to keep your turkey safe while it marinates. Watch out for the cooking time on this as a brined bird cooks much faster - especially if you're using a roasting bag (which I did). A 22 lber can cook in only 2 1/2 hours!!

Citrus Brine

1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1/2 gallons cold water

Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey. This is a good one to use if you are smoking your turkey.

Brine With Garlic

2 gallons water
1 1/2 cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar

In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

Sweet Brine

4 quarts water (24 cups)
3 1/2 cups kosher or sea salt
4 cups sugar
2 tablespoons cracked peppercorns
7-8 cloves garlic
5 bay leaves, crumbled coarsely

Prepare brine by combining ingredients in a stainless steel or enamel pan (do not use aluminum). Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved. Allow brine too cool.

Smoked Turkey Brine

1/2 c. pickling salt
1 c. Morton's tender quick (found in spices near salt)
4 to 5 tbsp. liquid smoke (1 to 3 oz. bottle for 2 gal. brine)

Sage Brine

Toast about 2 tablespoons of the chopped dried sage (best using fresh sage that you have dried)
Put the sage into a pot of water with two parts kosher salt and one part sugar. Bring to a boil and then let it cool.

Cranberry Brine

2 medium onions, roughly diced
5 stalks celery, roughly chopped
5 medium carrots, roughly chopped
14 garlic cloves, unpeeled and smashed
6 bay leaves
6 sprigs fresh rosemary
6 sprigs fresh thyme
6 sprigs fresh sage
12 sprigs fresh Italian Parsley
1 tablespoon black peppercorns
1 cup kosher salt
2 quarts cranberry juice

Mix together in a large pot 1 of the onions, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme and sage, 6 sprigs of the parsley, kosher salt and the cranberry juice; heat and stir until the salt disolves and mixture begins to simmer; remove and let cool to room temperature.

Apple Brine

1 1/2 cups, KOSHER salt (not regular, use Kosher)
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
The peel from oneor two orange or one tangerine (colored part only - not white pith)
Optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.

Monday, November 22, 2010

Gilmer Richard Barnes, III and Frances "Fanny" Johnston

Gilmer Richard Barnes, III (DOB: 1780 in old Rowan County, NC; DOD: 9/28/1854 in Davidson County, NC) married Frances "Fanny" Johnston (Dob: 1787 in ? ; Dod: About 1874 in old Rowan County, NC) on 11/21/1808 in old Rowan County, NC. Frances was also known as France Johnson,  Fanny Johnson, Fannie Johnston or Fannie Johnson.

The ancestors of Gilmer Richard Barnes, III as found on the Internet (I cannot verify these myself):

Abraham Barnes had Richard S. Barnes, Sr. (Dob 1723 in NC; Dod: ? in old Rowan County, NC).

Richard S. Barnes, Sr. had Gilmer Richard Barnes, Jr. (Dob: 8/8/1751 in ? ; Dod: 2/1834 in old Rowan County, later Davidson County, NC). Gilmer Richard Barnes, Jr. married Catherine ? (Dob: 1755 in old Rowan County, NC; Dod: ?) and they had a plantation in the Boone township of Davidson County, NC.

Gilmer Richard Barnes, Jr. and Catherine had Gilmer Richard Barnes, III.


The ancestors of Frances Johnston as found on the Internet (I cannot verify these myself):

Francis Marion Johnson (Dob: 1761 in Granville County later Butte County, NC; Dod: 1846 in Ashe County, NC) married Susannah Brotherton (Dob: ? to John Brotherton who was born in 1735 in Donegal, Ireland and died in 1807 in NC; Dod: Before 1800 in Ashe County, NC) in 1784 in old Rowan County, NC. Francis Marion Johnson was in the Revolutionary War. He joined the army in 1778 in Rowan County, NC.

Francis Marion Johnson and Susannah Brotherton had Fanny Johnston.


Gilmer Richard Barnes, III bought his first land, consisting of 260 acres, on the North Yadkin River and Ready Run. In 1839, he had accumulated over 800 acres.

He and Fanny and their daughter, Nancy, were 3 of the 11 charter members of the Pine Meeting Baptist Church which later split and became Churchland Missionary Baptist Church and now is Churchland Baptist Church.

Richard and Fanny Barnes had 8 children:
1) John Barnes (Dob: 11/3/1816 in Rowan County (now Davidson County), NC; Dod: 9/19/1892 in Churchland, Davidson County, NC) married Margaret Rattz. John Barnes is my direct ancestor.

2) Elizabeth Barnes (Dob: 9/7/1809 in Rowan County (now Davidson County, NC) ; Dod: About 1855 in Eaton, Lawrence County, AR) married William Nunnally (DOB: 1/22/1806 in NC, DOD: 7/3/1879 in Eaton, Lawrence County, AR) on 11/6/1830 in Rowan County, NC.

3) Nancy Barnes (Dob: 3/19/1819 in Rowan County (now Davidson County, NC) ; Dod: 1/4/1852 in Lawrence County, NC) married Burgess Thomason (DOB: 4/3/1812 in Rowan County, NC; DOD: 7/28/1887 in Lawrence County, AR) on 7/13/1840 in old Rowan County, NC.

4) Sophia Barnes (Dob: Between 1810-1811 in Rowan County (now Davidson County), NC; Dod: About 1847 in ? ) married Henry Beck (DOB 11/14/1809 in ?; DOD: ? in ?) on 4/23/1831 in Davidson County, NC. She also married James William Wood (DOB: About 1806 in Rowan County, NC; DOD: About 1879 in North Carolina) on 4/23/1831 in Davidson County, NC.

5) Mary Barnes aka Mary Nancy Barnes, Nancy Barnes, Polly Barnes (Dob: About 1820 in Rowan County (now Davidson County), NC; Dod: 5/4/1894 in Davidson County, NC) married George Beck (DOB: 10/1828 in Davidson County, NC; DOD: ? in Davidson County, NC) about 1850 in Davidson County, NC.

6) Samuel William Barnes (Dob: 1822-1824 in Rowan County (now Davidson County), NC; Dod: 10/5/1896 in Davidson County, NC) married Margaret Ann Click (DOB: 1822-1825 in NC; DOD: 6/1890 in Davidson County, NC).

7) Frances Barnes aka Fannie Barnes, Francis Barnes, Fanny Barnes (Dob: 6/29/1824 in Davidson County, NC; Dod: 5/7/1905 in Churchland, Davidson county, NC) married Moses Lamb (DOB: 4/25/1828 in Davidson County, NC; DOD: 4/14/1889 in Churchland, Davidson County, NC) on 8/29/1848 in Davidson County, NC.

8) Richard Barnes, IV (Dob: About 1828 in Davidson County, NC ; Dod: ? in ?) married Louisa ? (DOB: Abour 1832 in NC; DOD: ? in ? ) about 1850 in Davidson County, NC.

1810 U.S. Census of Carolina, Rowan County, North Carolina; Roll: 43; Page: 336; Family History Number: 0337916; Image: 00173, Line 3, "Richard Barns"
Name: Richard Barns
Township: Carolina
County: Rowan
State: North Carolina
Free White Males 26 to 44: 1
Free White Females Under 10: 1
Free White Females 10 to 15: 1
Free White Females 16 to 25: 1
Number of Household Members Under 16: 2
Number of Household Members Over 25: 1
Number of Household Members: 4

1820 U.S. Census of Battalions 2 and 4 or Lexington Side, Rowan County, North Carolina, Page: 334; NARA Roll: M33_81; Image: 190, Line 20, "Richard Barnes"
Name: Richard Barnes
Township: Battalions 2 and 4 or Lexington Side
County: Rowan
State: North Carolina
Enumeration Date: August 7, 1820
Free White Males - 16 thru 18: 1
Free White Males - 16 thru 25: 1
Free White Males - 45 and over: 1
Free White Females - Under 10: 1
Free White Females - 16 thru 25: 1
Free White Females - 45 and over: 1
Number of Persons - Engaged in Agriculture: 3
Free White Persons - Under 16: 1
Free White Persons - Over 25: 2
Total Free White Persons: 5
Total All Persons - White, Slaves, Colored, Other: 5

1830 U.S. Census of Rowan County, North Carolina; NARA Roll: M19- 124; Family History Film: 0018090, Line 10, "Richard Barnes"
Name: Richard Barnes
Place: Rowan, North Carolina
Free White Persons - Males - Under 5: 1
Free White Persons - Males - 5 thru 9: 1
Free White Persons - Males - 10 thru 14: 1
Free White Persons - Males - 40 thru 49: 1
Free White Persons - Females - 5 thru 9: 1
Free White Persons - Females - 10 thru 14: 1
Free White Persons - Females - 15 thru 19: 2
Free White Persons - Females - 20 thru 29: 1
Free White Persons - Females - 40 thru 49: 1
Free White Persons - Under 20: 7
Free White Persons - 20 thru 49: 3
Total Free White Persons: 10
Total - All Persons (Free White, Slaves, Free Colored): 10

1840 U.S. Census of Davidson County, North Carolina; Roll: 244; Page: 359; Image: 1125; Family History Library Film: 0018093, "Richard Barns" (sic)
Name: Richard Barns
County: Davidson
State: North Carolina
Free White Persons - Males - 10 thru 14: 1
Free White Persons - Males - 15 thru 19: 1
Free White Persons - Males - 50 thru 59: 1
Free White Persons - Females - 10 thru 14: 1
Free White Persons - Females - 15 thru 19: 1
Free White Persons - Females - 50 thru 59: 1
Total - All Persons (Free White, Free Colored, Slaves): 6
Persons Employed in Agriculture: 3
No. White Persons over 20 Who Cannot Read and Write: 1
Free White Persons - Under 20: 4
Total Free White Persons: 6
Total All Persons - Free White, Free Colored, Slaves: 6

1850 U.S. Census of Northern Division, Davidson County, North Carolina; Roll: M432_628; Page: 279A; Image: 122, Lines 27-28, "Richard Barnes"
Richard Barnes, 70 yrs old (DOB 1780), M(ale), W(hite), Farmer, $455 Real Estate Value, Born in NC
Frances Barnes, 63 yrs old (DOB 1787), F, W, Born in NC

1860 U.S. Census of Northern Division,  Davidson,  North Carolina; Roll:  M653_895; Page:  357; Image:  185; Family History Library Film:  803895, Lines 29, "Fanny Barnes"
Fanny Barnes, 72 yrs old (DOB 1788), Domestic, $0 Real Estate Value, $75 Personal Estate Value, born in NC, Cannot read or write

1870 U.S. Census of Boone,  Lexington, Davidson County,  North Carolina; Roll:  M593_1134; Page:  29A; Image:  60; Family History Library Film:  552633, Lines 11-15, "George Bech", (sic, George Beck)
George Bech, 41 yrs old (DOB 1829), M(ale), W(hite), Farming, $500 Real Estate Value, $200 Personal Estate Value, Born in NC
Mary Bech, 51 yrs old (DOB 1819), F, W, Housekeeping, Born in NC
Joseph Bech, 19 yrs old (DOB 1851), M, W, Farming, Born in NC
Stephen Bech, 11 yrs old (DOB 1859), M, W, Farming, Born in NC
Fanny Barns, 83 yrs old (DOB 1787), F, W, Asst House working, Born in NC


Richard and Fanny Barnes are buried in a brick and rock enclosure in the Churchland Baptist Church cemetery on Hwy 150, Davidson County, NC. There is a bronze plaque there (see photo above).

Additional Sources:
N.C. Wills: A Testators Index, 1665- 1900 by Thornton W. Mitchell, Copyright 1987 in 2 volumes, Revised 1992 in 1 volume, 1996, ISBN: 0-8063-1361-7, Library of Congress Card #92-72852,
Published by Genealogical Publishing Co., Inc., Baltimore, MD, Richard Barnes, County 032 (Davidson County), 1854, WB-2/101, AR (NC Archives), "Richard Gilmer Barnes"

Davidson County, NC Abstracts of Will Book 2, 1844-1868, And Deed Book 3, 1826-1828, compiled by Mary Jo Davis Shoaf, Pg 10

Civil War Pension Index: General Index to Pension Files, 1861-1934, Richard Barnes, Spouse: Fannie Barnes, 13 Dec 1889, Invalid, Application #743155, Certificate #529915, Wife
Civil War Pension Index: General Index to Pension Files, 1861-1934, Richard Barnes, Spouse: Fannie Barnes, 4/14/1908, Application #889359, Certificate #687723, NC
Davidson County Genealogical Society, Davidson County NC Heritage Book, by Davidson Cty Genealogical Society, published by Hunter Publishing Co, Winston-Salem, NC, 27113 in 1982 and re-pri (Hunter Publishing Co, Winston-Salem, NC), Pg 38, #129; Pg 39, #130; Pg 39, #132

U.S. and International Marriage Records, 1560-1900
Name: Richard Barnes
Gender: Male
Birth Place: NC
Birth Year: 1780
Spouse Name: Fannie Johnson
Spouse Birth Year: 1785
Marriage
Year: 1805
Marriage State: NC
Number Pages: 1

The Genealogical Journal of Davidson County, NC, Vol XXIII, No. 1, 2003, Winter, Pg 50, Our Beginning

If you have any comments, corrections or additonal information, please email me at Mom25dogs@gmail.com.

Madness Monday- Hiram Lindsey Barnes & Harriet Newell Simmerson

Madness Monday is a daily blogging prompt used by many genealogy bloggers to help them post content on their sites. To participate in Madness Monday we simply create a post with the main focus being an ancestor who either suffered some form of mental illness or an ancestor who might be hard to locate and drives you mad.

John Barnes and Margaret Rattz had 8 children:
1) Hiram Lindsey Barnes
2) Sarah Ann Elizabeth Barnes
3) Charles Adolphus Barnes
4) John Thomas Barnes
5) Lewis Frances Barnes
6) William Henderson Barnes
7) James Roberts Barnes
8) John William Barnes

Our direct ancestor is Lewis Frances Barnes. But this story is about his brother, Hiram Lindsey Barnes.

Hiram Lindsey Barnes was born 4/4/1839 in Davidson County, NC to John Barnes (DOB 11/13/1816 in Davidscon County, NC; DOD 9/19/1892 in Davidson County, NC) and Margaret Rattz (DOB 10/30/1817 in Davidson County, NC; DOD 1/7/1890 in Davidson County, NC). Margaret was also known as Margaret Ratts, Margaret Ratz, Margaret Rats. John was sometimes known as Pink Barnes. Hiram was sometimes known as H.L. Barnes or Hiram L. Barnes.

1850 U.S. Census of Northern Division, Davidson County, North Carolina; Roll: M432_628; Page: 281B; Image: 127, Lines 23-28, "John Barnes"
John Barnes, 33 yrs old (DOB 1817), M(ale), W(hite), Farmer, $800 Real Estate Value, Born in NC
Margaret Barnes, 33 yrs old (DOB 1817), F, W, Born in NC
Sarah An Barnes (sic), 8 yrs old (DOB 1842), F, W, Born in NC
Hiram L. Barnes, 6 yrs old (DOB 1844), M, W, Born in NC
Charles A. Barnes, 4 yrs old (DOB 1846), M, W, Born in NC
John T. Barnes, 1 yrs old (DOB 1849), M, W, Born in NC

1860 U.S. Census of Northern Division, Lexington, Davidson, North Carolina; Roll: M653_895; Page: 358; Image: 188; Family History Library Film: 803895, Lines 20-28, "John Barnes"
John Barnes, 43 yrs old (DOB 1817), W(hite), M(ale), Farmer, $1,200 Real Estate Value, $585 Personal Estate Value, Born in NC
Margaret Barnes, 43 yrs old (DOB 1817), W, F, Dmst, Born in NC
Sarah Ann Barnes, 18 yrs old (DOB 1852), W, F, Dmst, Born in NC
Harrison Barnes (this is Hiram), (sic), 15 yrs old (DOB 1855), W, M, Farm, Born in NC
Charles Barnes, 13 yrs old (DOB 1857), W, M, Born in NC
Lewis Barnes, 8 yrs old (DOB 1852), W, M, Born in NC
William Barnes, 5 yrs old (DOB 1855), W, M, Born in NC
James Barnes, 3 yrs old (DOB 1857), W, M, Born in NC

U.S. Civil War Soldiers Records and Profiles
Data compiled by Historical Data Systems of PO Box 35, Duxbury, MA 02331
Ancestry.com
Name: Hiram L Barnes
Residence: Davidson County, North Carolina
Occupation: Farmer
Age at enlistment: 18
Enlistment Date: 3 Apr 1862
Rank at enlistment: Private
Enlistment Place: Davidson County, NC
State Served: North Carolina
Survived the War?: Yes
Service Record: Enlisted in Company A, North Carolina 54th Infantry Regiment on 26 May 1862.
Mustered out on 09 Apr 1865 at Appomattox Court House, VA.
Birth Date: abt 1844
Sources: North Carolina Troops 1861-65, A Roster

U.S. Civil War Soldiers, 1861-1865
Name: Hiram L. Barnes
Side: Confederate
Regiment State/Origin: North Carolina
Regiment Name: 54 North Carolina Infantry.
Regiment Name Expanded: 54th Regiment, North Carolina Infantry
Company: A
Rank In: Private
Rank In Expanded: Private
Rank Out: Private
Rank Out Expanded: Private
Film Number: M230 roll 2

He was shot twice in The War but survived to continue fighting. He was at Appomattox Courthouse when Lee surrendered and had to walk back home from Virginia. He evidently had a hard time re-adjusting to life after the War.

Hiram married Harriet Newell Simerson on 2/22/1866 in Davidson County, NC.


Harriet Newell Simerson was born on 3/10/1844 in Davidson County, NC to William Henry Simerson and Francis Caroline Nunnally aka Fannie Nunnally or Fannie Simerson.

North Carolina Marriage Bonds, 1741-1868
Groom: H L Barnes
Bride: H N Simeson
Bond Date: 21 Feb 1866
Bond #: 000037838
Marriage Date: 22 Feb 1866
Level Info: North Carolina Marriage Bonds, 1741-1868
ImageNum: 007249
County: Davidson
Record #: 02 004
Witness: W C B Leonard D
Performed By: John Wilson, Justice of the Peace

N.C. Marriage Records, Davidson County, NC, Marriage Records 1823-1868, by Frances T. Ingmire, Iberian Publishing Company, Athens, GA
Pg 00002 and Pg 00052
"Simeson, H. N. to Barnes, H. L. on 2/22/1866"
"Barnes, H. L. to Simesen, H. N. on 2/22/1866"

Hiram and Harriet had a little girl, Sallie Fannie Barnes. She was born on 7/6/1866 in Davidson County, NC.

Hiram was unable to cope even after his marriage and birth of his daughter. When his daughter was only 14 months old and his wife was only 23 yrs old, Hiram hung himself in his father's backyard on 9/7/1867. He was only 27 yrs old. It was 2 years after the end of the Civil War and during the terrible Reconstruction era. Hiram must have really been suffering. But he left his wife and baby daughter to face this new harsh world. Times were very tough in the South after The War.


As a suicide the church wouldn't allow him to be buried in their church cemetery. That must have been very hard on Hiram's parents. John and Margaret had been members of Piney Meeting House. It became Churchland Missionary Baptist Church and now is Churchland Baptist Church. Anyway, they were charter members and had donated land for the church and I'm sure Hiram grew up in that church. Now, their son couldn't be buried there. So John took some of his land that was next to the church cemetery and created the Barnes Family Cemetery. Hiram was buried there. John and Margaret are buried there too. John and Margaret remained as members of their church for the rest of their life so I assume their fellow members helped them through their grief even though they wouldn't allow Hiram to be buried in the church cemetery.

My photo
Harriet and little Sallie moved back home with her parents.

1870 U.S. Census of Boone,  Davidson County,  North Carolina; Roll:  M593_1134; Page:  18A; Image:  38; Family History Library Film:  552633, Lines 28-31, "W. H. Simeson" (sic)
W.H. Simeson, 50 yrs old (DOB 1820), M(ale), W(hite), Farmer, $2,200 Real Estate Value, $1,000 Personal Estate, Born in NC
Frances Simeson, 45 yrs old (DOB 1825), F, W, Keeping House, Born in NC
Harrel Simeson (sic, should be Harriet Simerson), 30 yrs old (DOB 1840), F, W, At Home, Born in NC
Sallie Simeson, 4 yrs old (DOB 1866), F, W, Born in NC


1880 U.S. Census of Boone,  Davidson County,  North Carolina; Roll:  961; Family History Film:  1254961; Page:  155D; Enumeration District:  36; Image:  0321, Line 7-10, "Wm Simerson"
Wm Simerson, Head, W(hite), M(ale), 60 yrs old (DOB 1820), Married, No occupation listed, Born in NC, Both parents born in NC
Fannie Simerson, Wife, W, F, 56 yrs old (DOB 1824), Married, Born in NC, Both parents born in NC
Harriet Simerson (sic), Daughter, W, F, 34 yrs old (DOB 1846), Single, Born in NC, Both parents born in NC
Sally Simerson (sic), Granddaughter, W, F, 14 yrs old (DOB 1866), Single, Born in NC, Both parents born in NC


Harriet remarried to William Cicero Grubb on 2/10/1881 in Davidson County, NC. William Cicero Grubb was born 10/28/1852 in Davidson County, NC to Henry A. Grubb and Luvena Shoaf. He was a handsome man.


They had a son named Sidney Ferris Grubb. Sidney was born on 8/13/1885 in Davidson County, NC.

1900 U.S. Census of Boone,  Davidson County,  North Carolina; Roll:  T623_ 1192; Page:  4B; Enumeration District:  28, Lines 51-53, "Wilson C. Grubb"
Wilson C. Grubb, Head, W(hite), M(ale), Born Oct, 1852, 47 yrs old, Married 19 yrs, Born in NC, Both parents born in NC, Artist, Owns farm free of mortgage
Harriet N. Grubb, Wife, W, F, Born March, 1845, 55 yrs old, Married 19 yrs old, Born in NC, Both parents born in NC
Cydney F. Grubb (sic, should be Sydney Grubb), Son, W, M, Born Aug, 1885, 14 yrs old, Single, Born in NC, Both parents born in NC

Wilson Grubb died on 12/28/1908 in High Point, Guilford County, NC. He was buried at Churchland Baptist Church Cemetery, Davidson County, NC

The Dispatch, December 1908
Monday (Dec 28) Mr. Wilson Grubb died at his home in High Point (Guilford County). He was buried yesterday at Piney Church, Boone township, where he formerly lived. He had been a deacon at Piney and was a well-known citizen. The cause of his death was consumption.

1910 U.S. Census of High Point Ward 4,  Guilford County,  North Carolina; Roll:  T624_1114; Page:  11A; Enumeration District:  118; Image:  296, Lines 7-8, "Harriet Grubb"
Harriet Grubb, Head, F(emale), W(hite), 65 yrs old (DOB 1845), Widowed, 2 children with 2 still living, Born in NC, Both parents born in NC, Can read & write, Owns home free of mortgage
Sydney F. Grubb, Son, M, W, 24 yrs old (DOB 1886), Single, Born in NC, Both parents born in NC, Pictures Photo

1920 U.S. Census of High Point Ward 4,  Guilford County,  North Carolina; Roll:  T625_1302; Page:  8A; Enumeration District:  160; Image:  374, Lines 17-28, "Harriet N. Grubb"
Harriet N. Grubb, Head, Owns home free of mortgage, F(emale), W(hite), 75 yrs old (DOB 1845), Widowed, Born in NC, Both parents born in NC, No occupation
Sydney F. Grubb, Son, M, W, 38 yrs old (DOB 1888), Married, Born in NC, Both parents born in NC, Furniture Finisher
Della M. Grubb, Daughter-in-law, F, W, 27 yrs old, Married, Born in NC, Both parents born in NC
Wilson C. Grubb, Grandson, M, W, 8 yrs old, Born in NC, Both parents born in NC
Gladis N. Grubb, Granddaughter, F, W, 6 yrs old, Born in NC, Both parents born in NC
Perry L. Grubb, Grandson, M, W, 5 yrs old, Born in NC, Both parents born in NC
Lillian R. Grubb, Granddaughter, F, W, 2 4/12 mos old, Born in NC, Both parents born in NC
James F. Grubb, Grandson, M, W, 9/12 mos old, Born in NC, Both parents born in NC
Major Shoaf, Boarder, M, W, 19 yrs old, Born in NC, Both parents born in US, Rubber at Furniture Factory
Robert Rodden, Boarder, M, W, 25 yrs old, Born in NC, Both parents born in US, Upholstery in Upholstery factory
Sanford Keller, Boarder, M, W, 22 yrs old, Born in NC, Both parents born in US, Upholstery in Upholstery factory
George Shaw, Boarder, M, W, 19 yrs old, Born in NC, Both parents born in US, Upholstery in Upholstery factory

Harriet Newell Simmerson Barnes Grubb died on 11/21/1921 in Boone, Davidson County, NC. She is buried in the Barnes Family Cemetery in Churchland, Davidson County, NC

NC Death Certificate #220 (? it's been written over), Registration District #295354, Register #12, Harriet Newell Grubb, DOD: 11/21/1921 in Boone, Davidson County, NC
Female, White, Widower, Widow of Wilson Grubb
Age 77 yrs, 8 mos, 10 days, No DOB listed, Born in Davidson County, NC
Father: William Simerson born in NC
Mother: don't know
Informant: W. H. Lomax of Linwood, NC
DOD: 11/21/1921 at 10:00 pm
Cause of Death: Chronic interstitial nephritis
Burial: Pimley Cemetery (sic) on 11/22/1921



Sallie Fannie Barnes married James Monroe Greene on 11/10/1887 in Davidson County, NC. J.M. Greene built Sallie a house and they raised their family there. James Greene died on 4/9/1937 in Davidson County, NC. Sallie Fannie Greene died on 5/6/1943 in Davidson County, NC. They are both buried in the Barnes Family Cemetery in Churchland, Davidson County, NC.











Sydney Ferris Grubb married Della Marie Barbee on 5/19/1910. Sydney Grubb died of congestive heart failure on 4/22/1859 in Washington, DC. Della Grubb died on 1/7/1984 in Lancaster County, PA. She is buried in Lancaster in Riverview Burial Park beside Sydney.

(Unless otherwise noted, photos were found on Ancestry.com from the Bucher/Grubb Family Tree. How thankful I am that I found these photos. I was also able to fill in some of my missing info using this family tree.)

If you have any comments, corrections or additonal information, please email me at Mom25dogs@gmail.com.

Planning for Thanksgiving

It's time to start planning for your Thanksgiving! Just a few days away! Sit down TODAY with your notebook and start making your plans.


First make a menu. Be sure you have things from all the food groups...meat/protein, vegetable, fruit, dairy and something sweet. Ok, OK, so dessert isn't a food group! But, for Thanksgiving, it should be! Keep in mind any dietary problems that have to be accommodated. If someone has diabetes have some sugar free sweets and drinks for them (you can buy sugar free cookies, chocolates, or make sugar free cakes), if someone has a food allergy try to accommodate, or at least provide them an alternative. If someone is on a diet, provide attractive substitutes to the calorie laden riches.


Delegate dishes to others for help. Maybe your mother would make her banana pudding and your aunt would bring the potato salad. Maybe your children could help in making simple dishes like the crudites and relish trays. Don't be afraid to ask for help.


While you are making a menu go through your coupons to see if you have any that can help save you money.


Once the menu is determined, and the coupons selected, make your shopping list. Remember, Mothers, your children need to learn how to do these things too. So if they are of the age to be able to help in your planning stage, then by all means include them. Let them suggest menu items, go through the coupons, or help in making the list of what each invited guest can bring. Sit around the dining table and let them see the planning stage and participate.


Make a list of things you can do ahead of time. For instance, on Monday, take the turkey out of the freezer and put it in the refrigerator. Tuesday, make the this. Wednesday make the this and that. Anything you can do ahead of time really helps you on Thanksgiving day!


Go shopping and buy only what is on your grocery list. No impulse buying! Stick to your list and you will save money. The minute you buy something that is not on your list, you've blown your coupon savings.


After your planning, you are ready to pull out your silver and sort and polish. Aren't you glad you don't have as much silver as these ladies!?! Modern women don't like silver since you have to polish it to keep it pretty. Too much trouble! But I still like a few pieces of silver (or, in my case, silver plate) to make the table shine. I found out that if you polish regularly then you don't have to work so hard at it. As soon as it gets that little gold sheen to it, polish and it's very easy. Remember, every time you polish silver, you are rubbing silver off. Silver is a soft metal and polishing literally rubs silver off. To keep silver from tarnishing as quickly, remove it from air. Mine stays in the china cabinet and the doors close securely. This has helped keep it from tarnishing as fast. Also, I've read that wrapping your silver in felt silver cloth slows tarnishing. So keeping your silverware in a wooden silverware chest lined with silver cloth, or buying or making silver bags for your silver can really help.


Next, is to wash your Thanksgiving china. Whatever you use for Thanksgiving needs to be washed unless it's your everyday china. I have a thing for china. And I have a set for all the seasons like Spring, Winter, Christmas, Fall, Summer. This is my Fall or Thanksgiving china. My Mom used this china with her Amber Depression glass dishes. It was a great match. I didn't get the Amber Depression glass dishes but I did get this china. Once you've washed it, set it back in the china cabinet to keep it dust free for the week. Or set your table and cover with a sheet.


























After washing your china, be sure to wash the crystal you will be using.

















Now wash your linens. Iron and fold them. Since you are this far ahead of yourself, do a Google search and try folding your napkins real fancy! Kids might like to help with this too. Make it a 10 minute project where all of you take a couple of napkins and learn to fold them into a fancy masterpiece!



Tomorrow we will talk about some more planning tips.

Planning For Thanksgiving


Work up your Mis en Place: This is a French term for preparing all the ingredients for a dish in advance, such as washing, trimming and chopping vegetables; setting out your spices and herbs, etc. Clean and dry salad greens, and store in a resealable plastic bag. Notice in these photos that I found, they used tin foil baking pans to hold the ingredients for each menu item. They used throwaway cups and tops. I think this is one of the handiest tips I've found in a while!

Make Cranberry Sauce or Cranberry Relish or Cranberry Salad and store in container in refrigerator so it can marinate.


Make breads and rolls -- freeze.












Work on your Thanksgiving decorations. A table decoration, placecards, silk flower arrangements, candles, etc. I found these online. Aren't these table arrangements lovely!!!




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