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Cooking Corner


November 26, 2011
Bernice Volkens , Reinbeck Courier

"Happy Thanksgiving." A day to give thanks, a day for reflection, a day of joy. Families gather for the annual feast. The children come back to the farm and with them come the grandchildren, who so enjoy the tractors and the space. I only wish we had animals to share with them. Yes, coming home is truly something for which one can be thankful.

For many centuries, people in many lands have held fall harvest festivals. The American Thanksgiving day probably grew out of the harvest festivals held in Europe. A harvest celebration was not a new idea, neither to the Pilgrims nor to their Indian friends; for the bounty of autumn has prompted rejoicing among men of all persuasions since the beginning of recorded history. Thanksgiving is also the time for reflection, a day to remember how it used to be with the whole extended family. It's a day to know that there is now new family circles that are full of love and support. Time changes all and many things, but the joy of caring for each other is always there. This is a little prayer that came last year in a Christmas card, along with a family message. I think this is the time of the year to share it with you.

"Thank-you, Dear God, for all you have given me, for all you have taken away from me, for all you have left me."

I read the prayer when I received it and laid it aside and then later in the day when I had time to sit, relax and reflect on the message, I began to see and understand what it said. All of us have something to be thankful for, even if it is in the past.

This is the time of the year to count our blessings but also the time to look up recipes that use up left-over turkey.


4 Tablespoons butter

4 Tablespoons flour

1 cup whole milk or


1 7-oz. can mushroom


1 teaspoon salt

1/2 cup water

1 cup cooked rice

2 hard-boiled eggs

3 Tablespoons chopped


1/2 cup chopped celery

1/4 cup pimento

1/8 cup chopped green


2 cups turkey, ham or


1 cup peas (optional)

In a large saucepan, melt 4 Tablespoons butter and 4 Tablespoons flour, stir to paste form. Add 1 cup milk, can of mushroom soup, salt and water. Cook over low heat until thick. Fold in cooked rice, 2 hard boiled eggs, onion, chopped celery, pimento, green peppers and 2 cups turkey.

Mix all together and bake in a 2 quart casserole for 40 minutes at 350 degrees.

"Thanksgiving begins with YOU."



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