Happy Thanksgiving!

In the fall of 1621, the religious separatist Pilgrims held a three-day feast to celebrate a bountiful harvest, an event many regard as the nation’s first Thanksgiving. It eventually became a national holiday in 1863 when President Abraham Lincoln proclaimed the last Thursday of November as a national day of thanksgiving. Later, President Franklin Roosevelt clarified that Thanksgiving should always be celebrated on the fourth Thursday of the month to encourage earlier holiday shopping, never on the occasional fifth Thursday. (US Census Bureau)

271 million - The preliminary estimate of turkeys raised in the United States in 2008. That’s not statistically significantly different from the number raised during 2007. The turkeys produced in 2007 together weighed 7.9 billion pounds and were valued at $3.7 billion. Source: USDA National Agricultural Statistics Service

13.8 pounds - The quantity of turkey consumed by the typical American in 2007, with a hearty helping devoured at Thanksgiving time. Per capita sweet potato consumption was 5.2 pounds. Source: Statistical Abstract of the United States: 2010, Tables 212-213

3 - Number of places in the United States named after the holiday's traditional main course. Turkey, Texas was the most populous in 2008, with 456 residents, followed by Turkey Creek, La. (361) and Turkey, N.C. (272). There are also nine townships around the country named Turkey, three in Kansas. Source: Population estimates

117 million - Number of households across the nation -- all potential gathering places for people to celebrate the holiday. Source: Families and Living Arrangements: 2008

The Pumpkin Pie recipes that we've elected to share this month are from "The Pumpkin Lovers Cookbook" by Betty B. Gabbert. Permission to print granted by Golden West Publishers, Phoenix, AZ 85014.

DELICIOUS PUMPKIN PIE

• 4 lbs. FRESH PUMPKIN (3¾ cup)
  
• 1 (14oz) can SWEETENED CONDENSED MILK
  
• 2 EGGS
  
• 1 tsp. CINNAMON
  
• ½ tsp. NUTMEG
  
• ½ tsp. GINGER
  
• ½ tsp. SALT
  
• PASTRY for 9 inch pie (see recipe below)
  
• ½ cup PECAN HALVES
  
• 3 Tbsp. DARK BROWN SUGAR
  
• 3 Tbsp. WHIPPING CREAM
  

Combine 3¾ cup pumpkin, milk, eggs & seasonings in processor bowl. Pulse just until blended. Fit pastry into pie plate, pour pumpkin mixture into pastry shell. Bake at 375° for 50-to-55 minutes or till knife inserted halfway between center and edge of pie comes out clean. Cool slightly. Sprinkle chopped pecans around outer edge of pie. Combine sugar and whipping cream in small pan; cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes; let cool 5 minutes. Spoon over pecans. NOTE: 2 cans pumpkin may be substituted for 3¾ cup fresh pumpkin.

FOOLPROOF PIE CRUST

• 2 cups UNBLEACHED FLOUR
  
• 1 tsp. SALT
  
• 2/3 cup plus 2 Tbsp. melted MARGARINE
  
• 1 Tbsp. CIDER VINEGAR
  
• 1/3 cup cold WATER
  

Mix dry ingredients, cut in melted margarine. Mix vinegar and cold water, add to flour mixture tossing and stirring as you add. Stir vigorously with fork until mixture holds together well, then form into ball. Roll out between wax paper sheets, as needed.

Happy Thanksgiving to You & Yours!

Vegetarian Bean & Pumpkin Chili

The recipe that we've selected is from Tasty Eats at Home, a food blog created by Alta Mantsch. Permission to publish the recipe has been granted by Alta.

For the chili:

• 1 1/2 lbs mixed variety of DRIED BEANS (I used yellow eye, African red beans, and flageolet – but I would think a mix of black, kidney, and pinto beans would work well)
• 28 oz can CRUSHED TOMATOES
• 1 15 oz can PUMPKIN PUREE
• 2 SERRANO CHILES, minced
• 3 CHIPOTLE CHILES in adobo, minced
• 4 cups VEGETABLE STOCK
• 1-2 cup WATER
• 1 ONION, chopped
• 3 cloves GARLIC, minced
• 1 1/2 Tbsp. CUMIN
• 1/2 CINNAMON STICK
• 2 tsp. ground CORIANDER
• 2-3 tsp. SALT (taste)
• 1 1/2 Tbsp. CHILI POWDER
• Several dashes of TABASCO

Garnishes:

• SHREDDED CHEESE
• CILANTRO
• SOUR CREAM
  

Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.

LABOR DAY BBQ W/TEQUILA!

The recipes that we've selected for this mouthwatering Labor Day barbecue are from "The Tequila Cookbook" by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

This book is a compilation of recipes using tequila, a distilled liquor made from one of 400 species of agave plant. The blue variety agave is successfully grown only in the Mexican state of Jalisco, and in portions of Michoacan & Nayart. The town of Tequila is in the latter, near Guadalajara.

To qualify as tequila, the liquid must pass the following four tests established by the Mexican government:

1. It must be made from the juice of the blue agave.
   
2. It must come from one of the areas mentioned above.
   
3. After being fermented, the agave juice must be distilled twice.
   
4. The final product must contain at least fifty-one percent distilled agave juice and no more than forty-nine percent can be the result of distilled cane sugar.

GRILLED MUSTARD STEAKS

• 4 (6 - 8 oz.) SIRLOIN or RIB EYE STEAKS, approx. 1/2" thick
  
• 1 tsp. coarse ground BLACK PEPPER
  
• 2 Tbsp. HONEY MUSTARD
  
• 1/2 tsp. WORCESTERSHIRE SAUCE
  
• 1 cup TEQUILA
  
• 1 tsp. PEQUIN CHILE FLAKES

Place the steaks in a shallow dish. Mix pepper, mustard, Worcestershire, tequila and chile together and pour over steaks. Marinate in the refrigerator for 3 - 4 hours, remove and let stand at room temperature for 1/2 hour. Remove the steaks from marinade and grill over hot coals to taste, basting twice with the marinade. Discard the remainder of the marinade. Serve the steaks with potato salad and whole onions roasted over the barbecue. Serves 4.

"MAKE YOU PROUD" POTATO SALAD

• 2 lbs. WHITE POTATOES, peeled, boiled & diced
  
• 3 - 4 ribs CELERY, diced
  
• CELERY TOPS, diced
  
• 4 - 5 GREEN ONIONS, diced (include greens)
  
• 1/2 cup BLACK OLIVES, pitted & sliced
  
• 1/2 cup GREEN OLIVES with pimentos, sliced
  
• 1 Tbsp. fresh CILANTRO or PARSLEY
  
• 1/2 cup SOUR CREAM
  
• 1/2 cup MAYONNAISE
  
• 1/4 cup TEQUILA
  
• 2 Tbsp. DIJON MUSTARD
  
• 1 Tbsp. LEMON JUICE
  
• 1 Tbsp. fresh DILL WEED (or 1 tsp. dried)
  
• 1/2 tsp. ground BLACK PEPPER
  
• 1/2 tsp. SALT
  
• 1 tsp. crushed RED PEPPER FLAKES (Pequin)

Put the potatoes, celery, celery tops, onions, olives and cucumbers in a large salad bowl. Add the rest of the ingredients and toss lightly. Garnish with sliced olives and sprigs of cilantro or parsley. Serves 8 - 10.

Kokopelli's Gone Kabob Krazy!!

Kabobs are a fun and colorful way to eat healthy! They can be easily assembled ahead of time and grilled to perfection in minutes. Kabobs are pieces of meat, vegetables and/or fruit threaded on skewers, then grilled. But…..Kokopelli would like to share some tips and tricks that he has found to making the best kabobs.

SKEWERS
Wooden Skewers: Inexpensive and disposable, wooden skewers are available in a variety of lengths. One of their biggest advantages is that they don't absorb heat, meaning that they can go from grill to plate without fear of burning your guests. These skewers might ignite over a hot flame; to avoid this, simply presoak them in water for 30 minutes before use. If your recipe calls for marinating foods, you must still presoak skewers in water - especially since the oil in the marinade may further fuel the flames.

Metal Skewers: You might think it best to invest in a set of stainless steel, reusable skewers. Metal skewers are best for foods that take longer than 5 minutes to cook. If shopping for metal skewers, look for a set that has flat or square blades. Avoid blades that are round (cylindrical) — the food will twirl on the skewers making it difficult to turn.

PREPARING THE FOOD & SKEWERS

• Choose firm but mature vegetables for kabobs; cut them in pieces that are large enough to thread without breaking. Peppers should be seeded first, but not tomatoes.
  
• Be sure to cut the meat, vegetables & fruit into equal-size pieces so they cook evenly.
  
• If your kabob includes a vegetable that's slow to cook through, such as a potato or onion, you can partially cook the item in a microwave to get it started.
  
• If using wooden skewers, be sure to soak skewers in water for 30 minutes before using to assemble kabobs to prevent them from burning on the grill.
  
• If using metal skewers, treat skewers with a light coat of cooking spray before using to assemble kabobs. This makes the food easier to remove when cooked.
  
• If using metal blades that are round, double-skewering will avoid the pieces twirling on the blades or falling into the grill. Rather than threading the pieces in their center on one skewer, use two skewers side-by-side to hold the food neatly in place.
  
• If you are grilling foods that have a great variance in their cooking times (ex., pork and cherry tomatoes), don’t combine the foods on the same skewer.
  
• Leave a little space between pieces so everything gets equally and thoroughly cooked. Don't overload skewers with food packed tightly together.
  
• When grilling the kabobs, use long-handled grilling tongs to rotate the kabobs to ensure even cooking on all sides.

GETTING DOWN TO GRILLING

• Be sure the grill is clean, hot, and well oiled so the food will release easily and not stick.
  
• When grilling the kabobs, use long-handled grilling tongs to rotate the kabobs to ensure even cooking on all sides.
  
• Grill skewers over medium to medium-low heat.

KABOB RECIPES

The succulent recipes that we've selected are from "Arizona Cookbook". Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

APPLE-SAUSAGE KABOBS

• 1 pound fresh PORK LINK SAUSAGES
  
• 1/4 pound fresh whole MUSHROOMS (or one 4-ounce can, drained)
  
• 1 large GREEN PEPPER
  
• 8 CHERRY TOMATOES
  
• 8 whole white ONIONS
  
• Sauce:
  
  • 1/4 cup bottled CHILI SAUCE
    
  • 1/4 cup canned APPLE SAUCE
    
  • 1 Tbsp. LEMON JUICE
    
  • 1 tsp. SUGAR
    
  • 1/4 tsp. CHILI POWDER

Cook sausage links in skillet until brown (about 10 minutes). Drain on paper towel. Use whole, or cut in half. Cut green pepper into one-inch square pieces. Wash fresh mushrooms and cherry tomatoes. Trim stems from mushrooms.

Thread sausage links, green pepper, mushrooms, tomatoes and onions alternately onto skewers and place on grill over hot coals. Baste with sauce. Cook 5 to 10 minutes, turning occasionally and continuing to baste with sauce.

WESTERN KABOBS

• 2 pounds boneless STEAK
  
• 1/2 cup SOY SAUCE
  
• 1/2 tsp. GINGER
  
• 2 Tbsp. SALAD OIL
  
• 1 Tbsp. SUGAR
  
• 1 cup PINEAPPLE chunks, drained (or fresh pineapple chunks)
  
• 1 basket CHERRY TOMATOES

Cut meat into 1-inch cubes. Pierce meat with fork so marinade can penetrate. Combine soy sauce, ginger, salad oil and sugar. Pour over meat cubes. Allow to stand for at least 1 hour. Turn occasionally.

Put meat on skewers, leaving space between pieces. Put pineapple chunks and tomatoes on other skewers. Broil meat over hot coals. When meat is turned, add skewers of pineapple and tomatoes to the grill. Brush skewers of food with marinade.