Thanksgiving Survival Kit 2008
Culinary Companion(TM)

- Formal Table Place Setting

- Basic Toasts   Wine Basics

- Amazingly Simple Graces

- Holiday Helpers - 8 Basics
1. Roast Turkey
2. Broccoli Salad
3. Butternut Squash
4. Mashed Potatoes
5. Success Every Time Gravy
6. Orange Eggnog Punch
7. Pumpkin Pie Cake
8. Perfect Pumpkin Soup

User Tips   Conversions   Credits

Common Conversions for Cooks
Compliments of foodhistorian.com

- 1 teaspoon = 1/3 tablespoon

- 3 teaspoons = 1 tablespoon

- 2 tablespoons = 1 oz

- 4 tablespoons = 1/4 cup

- 4 tablespoons = 2 oz

- 5-1/3 tablespoons = 1/3 cup

- 8 tablespoons = 1/2 cup

- 8 tablespoons = 4 oz

- 10-2/3 tablespoons = 2/3 cup

- 12 tablespoons = 3/4 cup

- 16 tablespoons = 1 cup

- 16 tablespoons = 8 oz

- 1 ounce = 28.35 grams

- 16 ounces = 1 pound

- 1 gram = 0.035 ounces

- 1 kilogram = 2.2 pounds

- 1 cup = 8 oz

- 1 cup = 1/2 pint

- 2 cups = 1 pint

- 1 pint = 16 fluid oz

- 2 pints = 1 quart

- 4 cups = 1 quart

- 4 quarts = 1 gallon

- 8 quarts = 1 peck

- 4 pecks = 1 bushel

- 1 quart = 946.4 milliliters

- 1 liter = 1.06 quarts

Palmtop Publishing
727-734-2026

Creators of the Original Digital Marketing Giveaway(TM)

Tap item# below for details.
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1. Salad Fork   [Diagram]

The salad fork is usually smaller than the dinner fork.

The salad fork is sometimes chilled and is presented along with the salad course.

2. Dinner Fork   [Diagram]

Traditionally, there are four tines on a dinner fork.

The base of the handles of all utensils should be lined up about 1" from the edge of the table.

3. Dinner Knife   [Diagram]

Knife blades should face in toward the plate.

Generally, utensils are placed in the order they are used so the dinner knife is closest to the dinner plate.

4. Salad Knife   [Diagram]

Knife blades should face in toward the plate.

Because utensils are placed in the order used, placement of the salad knife may vary depending upon when the salad course is actually served.

5. Dinner Spoon   [Diagram]

A dinner spoon is for use during the main course.

Use the dinner spoon for enjoying meals like beef stew and pasta.

6. Soup Spoon   [Diagram]

The soup spoon is traditionally rounder in shape than other spoons.

7. Dessert Spoon   [Diagram]

The dessert spoon is placed above the dessert fork above the dinner plate with the round end pointing to the left.

It is for dessert and is not a coffee stirring spoon.

When coffee is served, a separate spoon is placed behind the coffee cup.

8. Dessert Fork   [Diagram]

The dessert fork is usually smaller than the dinner fork.

It is placed above the dinner plate with the tines pointing to the right.

9. Bread Plate   [Diagram]

Butter for bread is also placed upon the bread plate.

10. Butter Knife   [Diagram]

The butter knife is for spreading butter on the bread.

The butter knife should always be kept on the butter plate.

11. Napkin   [Diagram]

Even at formal dinners, napkins are best folded simply into quarters and then in half to form a rectangle or a triangle.

12. Salad Plate   [Diagram]

Salad plates are often chilled and placed as shown when serving salad.

Salad forks may also be chilled and presented with the salad plate.

13. Dinner Plate   [Diagram]

Plates should be served from the right and cleared from the left.

To heat dinner plates, place plates on an oven rack at 175 degrees for about 15 minutes.

Carefully remove the plates with potholders.

14. Red Wine Glass   [Diagram]

Red wine glasses are usually round in shape and have a large, open bowl when compared to white wine glasses.

To warm the wine for enhanced flavor, hands may be gently cupped underneath the glass bottom.

15. White Wine Glass   [Diagram]

The white wine glass is best held by the stem so that finger prints don't dirty the crystal.

This also helps to keep the white wine cool.

16. Water Goblet   [Diagram]

The water goblet is filled to 3/4 capacity prior to seating.

Wine Basics

Don't get stuck deciding which wine goes best with turkey. Simply be prepared to present your guests with a simple choice - red or white.

Wine Basics:
White   Red   Fortified

Bottle Size:
Champagne   Bordeaux

Fortified Wine Basics
Fortified wines are generally served as an apéritif or after-dinner drink.

- Madiera
Blonde to brown, dry to very sweet, as an apéritif or after-dinner drink

- Marsala
Rich, smoky, sweet to dry, as an apéritif or after-dinner drink

- Oloroso
Dark, rich, full-flavored Sherry

- Port
Sweet, usually an after-dinner drink

- Sherry
As apéritif or after-dinner drink, serve dry sherry chilled, sweet sherry at room temp

Red Wine Basics
Red wines are generally best when served at approx 65° F (18° C)

- Bardolino
Light, fruity

- Bordeaux (red)
Rich, fragrant, fine

- Burgundy (red)
Rustic, exotic, fruity

- Cabernet Sauvignon
Dry, bold

- Chianti
Dry, sturdy

- Lambrusco (red)
Semi-sweet, slightly effervescent, pale

- Merlot
Plummy, velvety

- Pinot Noir
Smooth, earthy, cherry

- Syrah/Shiraz
Esteemed, deep-colored, flavorful

- Valpolicella
Dry, light-bodied, fruity, fragrant

- Zinfandel (red)
Tart, fruity, rustic

White Wine Basics
Whites wines are generally best when served between 50-55° F (10°-12° C)

- Asti Spumante
Sweet, sparkling, Italian wine, dessert or as an apéritif

- Barolo
Robust, bold bouquet

- Beaujolais
Light, dry, fruity

- Bordeaux (white)
Fragrant, fine

- Burgundy (white)
Dry, rich, mild

- Chablis
Crisp, dry

- Champagne
Tart, elegant

- Chardonnay
Buttery, oaky

- Chenin Blanc
Light, sweet, floral

- Gewürtztraminer
Spicy, crisp, perfumy

- Lambrusco (white)
Semi-sweet, slightly effervescent

- Liebfraumilch
Light, sweet

- Mirin (aka Sake)
Sweet, golden, Japanese rice wine

- Muscadet
Light, dry

- Muscatel
Sweet, rich, dessert wine

- Pinot Blanc
Dry, crisp

- Pinot Gris
Crisp, rich

- Retsina
Turpentine-like, traditional, Greek wine

- Riesling
Light, sweet, floral

- Sake (aka Mirin)
sweet, golden, Japanese rice wine

- Sauternes
Sweet, elegant, dessert wine

- Sauvignon Blanc
Light, crisp, fruity

- Sémillon
Dry or semi-sweet

- Sparkling Wine - only sparkling wine from the Champagne region of France is authentic "Champagne"
Tart, fancy

- Spumante
Sweet, sparkling, Italian wine, dessert or as an apéritif

- Vouvray
Dry, semisweet, sweet, or sparkling

- Zinfandel (white)
Fruity, sweet, light, spicy

Champagne bottle sizes

- Split: 187 ml = 1/4 standard bottle

- Magnum: 1.5 liters = 2 std bottles

- Jeroboam: 3 liters = 4 std bottles

- Rehoboam: 4.5 liters = 6 std bottles

- Methuselah: 6 liters = 8 std bottles

- Salmanazar: 9 liters = 12 std bottles

- Balthazar: 12 liters = 16 std bottles

- Nebuchadnezzar: 15 liter = 20 std bottles

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727-734-2026

Bordeaux bottle sizes

- Magnum: 1.5 liters = 2 std bottles

- Marie-Jeanne: 2.25 liters = 3 std bottles

- Double magnum: 3 liters = 4 std bottles

- Jeroboam: 4.5 liters = 6 std bottles

- Imperial: 6 liters = 8 std bottles

Palmtop Publishing
727-734-2026

Basic Toasts

- To health and good friends!

- May we always work like we don't need the money;
May we always love like we've never been hurt; and
May we always dance like there's nobody watching.
- modified version of toast by Jack Canfield

- May our house always be too small to hold all of our friends.

- Here's to all of us,
Good bless us everyone!
-Tiny Tim from Charles Dickens' A Christmas Carol

- May you live all the years of your life.
- Jonathan Swift

- A speedy calm to the storms of life.

- Let the feast begin!
- Albus Dumbledore from Harry Potter

- Love to one,
Friendship to many, and
Good will to all.

- Here's to us women
So pure and so chaste.
The less we are pure,
The more we are chased.

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Digital Marketing Giveaway(TM)

Amazingly Simple Graces

- For what we are about to receive let the Lord make us truly grateful.
Amen.

- Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty.
Amen.

- Praise to God.
He's the most.
Thank you for this lovely roast.
Amen.

- Father: For this food we share,
We give Thee thanks and say a prayer,
That health and strength we'll surely find,
To feed our heart, our soul and mind.
Amen.

- Give us grateful hearts, O Father, for all thy mercies, and make us mindful of the needs of others; through Jesus Christ our Lord.
Amen.
from the 1928 Book of Common Prayer

- For good food and those who prepare it,
For good friends with whom to share it,
We thank you Lord.
Amen.

- Heavenly Father, we thank Thee for this food.
Bless it to our strength and to thy glory.
Amen.

- God is Grace, God is Good.
Let us thank him for this food.
Amen.

- Thank you for this food and for this time together.
Amen.

- For health and strength and daily food,
We praise thy name, O Lord.
Amen.

- Lord, make us truly grateful for the blessings of this day.
Amen.

- We are thankful,
For our food,
And our many blessings,
Thank you Lord.
Amen.

Palmtop Publishing
727-734-2026

Holiday Helpers - Basic Recipes
Compliments of
foodhistorian.com

- 1. Turkey Roasting Made Easy

- 2. Broccoli and Bacon Salad

- 3. Butternut Squash Gratin

- 4. Success Every Time Gravy

- 5. Creamy Mashed Potatoes

- 6. Orange Eggnog Punch

- 7. Pumpkin Pie Cake

- 8. Perfect Pumpkin Soup

Happy Holidays from

Creators of the
Original Digital Marketing
Giveaway(TM)
727-734-2026
www.palmtoppublishing.com

Turkey Prep & Roasting Chart

Page down or select the turkey to see the roasting chart.
Select this link for turkey prep tips.

How to tell the turkey is done: When the turkey is done, the thickest part of the drumstick will feel soft.

The drumstick will also move freely and feel loose when you grab the tip and wiggle it back and forth.

This time table is based upon the weight of the bird and provides approximate cooking time based upon:

- roasting in a shallow, open pan

- a constant 325 degree oven

- a completely thawed or fresh bird

- roasting uncovered up until the last hour

- a bird that has been loosely stuffed

Cooking time will be reduced by about 30 minutes if the turkey is unstuffed.

Turkey Weight and Roasting Time

- 8-12 lbs     3-1/2 to 4 hrs

- 12-16 lbs     4 to 4-1/2 hrs

- 16-20 lbs     4-1/2 to 5 hrs

- 20-24 lbs     5 to 6 hrs

When done, remove the turkey carefully from the oven and let stand at least 15 minutes before carving.

Lift the turkey carefully out of the roasting pan, keeping it on the cooking rack for support, and set it on a large platter for carving.

Skim surface oil/fat from the pan drippings with a large spoon or baster and discard. Use the remaining drippings to make a savory gravy.

Turkey Preparation Tips

Here are a few general guidelines that may help you create a Thanksgiving masterpiece.

Make sure to wash cooking utensils, work surfaces, cutting boards, and your hands with soap after touching raw poultry.

- Start with a fresh or completely thawed turkey.

- Remove neck and giblets from the bird cavity.

- Rinse inside and out with cold water and pat dry lightly with paper towels.

- Rub body and cavity with salt.

- Stuff the fresh turkey loosely and truss neck cavity with metal skewers or sew closed with needle and thread - any color thread will do.

- Tie legs tightly to the tail.

- Rub entire turkey with paste made of:

- 4 Tbs softened butter or olive oil

- 4 tsp salt

- 2 tsp paprika

- Place bird on roasting rack in an open pan, breast side up. Add 16 oz water to the bottom of the pan.

- Place in oven and roast according to this roasting table uncovered.

- For the last hour of roasting, lay a loose piece of aluminum foil like a tent over the bird.

End of Recipe

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727-734-2026

Custom Mobile Innovations
Since 1997
Creators of the Original Digital Marketing Giveaway(TM)
[mainly for business - this one's for pleasure!]

Enjoy!

Broccoli & Bacon Salad

Ingredients    Method
Suggestions
Cook's Notes    Shopping List

Cook's Notes
Broccoli peak season is Oct - April so it is a perfect holiday vegetable. Make sure that it is deep green or green with purple in color with buds that are tightly closed.

Broccoli is a great source of vitamins A and C, as well as calcium and iron.

From the Kitchen of:
Sheryl Ingravallo

Ingredients

- 2 large broccoli flowerettes

- 1 pound bacon

- 1/2 cup raisins

- 1 red onion

- 1 cup mayonnaise

- 1/4 cup sugar

- 2 tsp red wine vinegar

- walnuts (optional)

Method     [See Ingredients]

- Cook bacon to crisp. Set aside

- Chop broccoli into small, bite-size pieces

- Finely dice the red onion

- Combine broccoli, raisins & red onion

- Mix mayonnaise, sugar & red wine vinegar to make dressing

- Pour dressing over dry ingredients

- Refrigerate 2 hours before serving

- Add bacon to salad just before serving

- Sprinkle 1/2 cup walnuts (optional) over top of salad

Serving Suggestions
Serve in a chilled large bowl - Broccoli Salad is a wonderful vegetable addition to any meal.

Shopping List for Broccoli Salad

Broccoli - 2 large flowerettes
Bacon - 1 lb
Raisins - 1/2 cup
Red onion - 1 small
Mayonnaise - 1 cup
Sugar - 1/4 cup
Red wine vinegar - 2 Tbs
Walnuts (optional) 1/2 cup

Palmtop Publishing
727-734-2026

Custom Mobile Innovations
Since 1997
Creators of the Original Digital Marketing Giveaway(TM)
[mainly for business - this one's for pleasure!]

Enjoy!

Butternut Squash Gratin

Ingredients    Method
Suggestions
Cook's Notes    Shopping List

Cook's Notes
This savory, comfort food, squash gratin is filled with vitamins and is so delicious you could eat it as a meal itself. And we have! It makes terrific leftovers when heated and is a delicious side dish that goes with practically any meal.

From the Kitchen of:
Trina Clickner
trina@palmtoppublishing.com

Ingredients

- 3-1/2 lbs butternut squash (butternut squash is the flesh color squash that resembles a pudgy bowling pin)

- 1 - 2 red peppers

- 3 Tbs olive oil

- 2 large, crushed or minced garlic cloves

- 3 - 4 Tbs fresh parsley, minced

- 1-1/2 tsp fresh rosemary, minced

- 1 cup freshly grated/shredded Parmesan cheese

- fresh ground black pepper to taste

- pinch salt

Method     [See Ingredients]

- Cut squash into 1-1/2" to 2" thick rings. Peel each ring, and remove speeds. Slice rings into 1" cubes (This is the hardest part - this squash is hard and slippery - be careful.)

- Cut red pepper into 1" pieces

- In a large mixing bowl, combine red pepper pieces, squash, oil, garlic, parsley, rosemary and pepper and a pinch of salt.

- Place mixture into a shallow baking dish, roasting pan, or gratin dish.

- Sprinkle with Parmesan.

- Bake in preheated 400 degree oven, with oven rack the middle of the oven for about 1 hour or until top is golden brown and squash is tender.

Serving, Prep Suggestions
This butternut squash recipe is sweet, beautiful and delicious. It serves 6 and even kids will come back for seconds.

Shopping List for Butternut Squash Gratin

Butternut squash - 1 large or 2 small
Red bell pepper - 2 medium or 1 large
Olive oil - 3 Tbs
Garlic - 2 cloves
Fresh parsley - 3-4 Tbs
Fresh rosemary - 1-1/2 tsp
Salt
Pepper
Fresh Parmesan cheese, grated or shredded (yield: 1 cup)

End of Recipe

Palmtop Publishing
727-734-2026

Custom Mobile Innovations
Since 1997
Creators of the Original Digital Marketing Giveaway(TM)
[mainly for business - this one's for pleasure!]

Enjoy!

Success Every Time Gravy

Ingredients    Method
Suggestions
Cook's Notes    Shopping List

Cook's Notes
This is the simple, family, traditional Thanksgiving recipe for gravy. The secret is to thoroughly premix the flour/cold water mixture and to keep stirring until you get the gravy you desire. Make sure you taste the gravy before serving - it will probably need salt.

From the Kitchen of:
Elise Clickner

Ingredients

- pan drippings from turkey

- flour - 1 heaping Tbs

- water - 1/2 to 3/4 cup

- white wine (optional) - 1/4 to 1/2 cup

Method     [See Ingredients]

- Skim off excessive fat from turkey drippings with a large, flat spoon or a turkey baster

- Pour remaining drippings into a medium size sauce pan

- In a cup, jar, or shaker, mix water and flour to form a paste until it is the consistency between heavy cream and a milkshake.

- Boil drippings, stirring frequently

- Continue stirring drippings over medium-high heat and mix in water/flour paste and white wine slowly.

- Continue heating, stirring, mixing until gravy has thickened.

- Add salt and pepper to taste.

- If the gravy gets too thick, thin with water or white wine.

- If the gravy remains too thin, prepare more flour and water paste and continue the process of heating, stirring and mixing.

- Don't give up and dump flour in - simply thicken the paste with more flour and add it slowly, stirring constantly!

Serving, Prep Suggestions
Serve gravy in a gravy boat, small pitcher, or in a medium size decorative bowl with a small ladle.

Shopping List for Success Every Time Gravy

Flour
Salt & pepper
White wine (optional)

End of Recipe

Palmtop Publishing
727-734-2026

Custom Mobile Innovations
Since 1997
Creators of the Original Digital Marketing Giveaway(TM)
[mainly for business - this one's for pleasure!]
Enjoy!

Creamy Mashed Potatoes

Ingredients    Method
Suggestions
Cook's Notes    Shopping List

Cook's Notes
The secret to delicious, creamy mashed potatoes is to cut out the eyes and dark spots while peeling the potatoes prior to cooking. The milk and butter should be combined and melted together before mixing in with the potatoes. An electric mixer is required for creamiest results.

From the Kitchen of:
Elise Clickner

Ingredients

- 3 large Idaho baking potatoes

- 3 tablespoons butter

- 2/3 - 3/4 cup whole milk

- 1/2 teaspoon salt

- electric mixer

Method     [See Ingredients]

- Peel potatoes, removing all eyes and dark spots

- Cut into 1/2" thick slices

- Place in heavy saucepan and cover with cold water

- Add salt to water

- Boil covered until soft (about 20-25 minutes)

- While potatoes are cooking, put the butter in a glass measuring cup

- Add milk to butter and melt in microwave or set on warm stove

- Set aside

- When potatoes are soft, drain thoroughly, do not rinse

- Place potatoes in large mixing bowl

- Mix starting at low speed

- Gradually add milk/butter mixture and slowly increase mixing speed to medium-high setting

- Scrape potatoes from the sides of the bowl with a rubber spatula to ensure even consistency

- Add salt to taste

- Mashed potatoes should be creamy - add a little milk if needed

Serving, Prep Suggestions
Place in oval serving bowl. Add butter if desired or sprinkle with paprika.

Shopping List for Creamy Mashed Potatoes

Idaho baking potatoes - 3 large
Whole milk - 3/4 cup
Butter - 3 Tbs
Salt
End of Recipe

Palmtop Publishing
727-734-2026

Custom Mobile Innovations
Since 1997
Creators of the Original Digital Marketing Giveaway(TM)
[mainly for business - this one's for pleasure!]

Enjoy!

Orange Eggnog Punch

Ingredients    Method
Suggestions
Cook's Notes    Shopping List

Cook's Notes
The nonalcoholic version of this punch will be huge hit at your next winter party!

From the Kitchen of:
Trina Clickner
trina@palmtoppublishing.com

Ingredients

- 6 eggs, separated

- 1/2 cup sugar

- 2 cups milk

- 2 cups whipping cream

- 1 cup frozen orange juice concentrate, undiluted

- Alcohol in traditional recipe: rum, brandy, or whiskey

Method     [See Ingredients]

- In a large mixing bowl, combine egg yolks, sugar, milk, whipping cream and orange juice concentrate.

- Beat with mixer until thickened and foamy.

- Chill until serving time.

- In a small mixing bowl, beat egg whites until stiff but not dry.

- Gently fold them into the orange mixture.

- Serve right away in chilled punch cups.

- If desired, garnish with nutmeg or a little grated orange rind.

Serving, Prep Suggestions
Makes 24 half-cup servings. Garnishing with a little nutmeg and grated orange rind adds to the festive appearance.

Shopping List for Orange Eggnog Punch

Eggs - 6
Sugar - 1/2 cup
Milk - 2 cups
Whipping cream - 2 cups
Frozen OJ concentrate - 1 cup
Optional: rum, brandy, or whiskey

End of Recipe

Palmtop Publishing
727-734-2026

Custom Mobile Innovations
Since 1997
Creators of the Original Digital Marketing Giveaway(TM)
[mainly for business - this one's for pleasure!]

Enjoy!

Pumpkin Pie Cake

Ingredients    Method
Suggestions
Cook's Notes    Shopping List

Cook's Notes
For years, the gals at the garden center have been enjoying potluck lunches and sharing recipes, particularly during the holidays. This has been a favorite recipe that gets passed around year after year. It's simple and a delicious alternative to the traditional pumpkin pie. Even kids like it!

From the Kitchen of:
Elise Clickner

Ingredients

Crust

- 1 package yellow cake mix (reserve 1 cup of mix for topping)

- 1 egg

- 1 stick melted butter

Filling

- 1 large can pumpkin

- 3 eggs

- 1/2 cup brown sugar

- 1/4 cup white sugar

- 2/3 cup milk

- 2 tsp cinnamon

Topping

- 1 cup cake mix that you reserved

- 1/2 cup sugar

- 1/4 cup softened, room temperature butter

Method     [See Ingredients]

Crust

- Grease a 9"x 13" cake pan.

- Melt 1 stick butter.

- Mix cake mix (reserve 1 cup for topping), 1 egg, and melted butter with a fork until moist.

- Place in the greased cake pan.

Filling

- Mix large can of pumpkin with 3 eggs.

- Add 1/2 cup brown sugar and 1/4 cup white sugar.

- Mix in 2/3 cup milk.

- Stir in 2 tsp cinnamon.

- Beat well and pour over cake mixture in the pan.

Topping

- Place softened butter in a medium-size bowl.

- Cut in the 1 cup reserved cake mix and 1/2 cup sugar.

- Mix until crumbly and spread/drop over top of cake.

Bake in preheated 375 degree oven for 40 minutes.

Serving, Prep Suggestions
This is a great, sweet dessert or brunch cake/bread for the holidays.

Makes a great gift!

Shopping List for Pumpkin Pie Cake

Yellow cake mix - 1 box
Eggs - 4
Butter - 1 stick
Canned pumpkin - 1 large can
Brown sugar - 1/2 cup
White sugar - 1/4 cup
Milk - 2/3 cup
Cinnamon - 2 tsp
End of Recipe

Palmtop Publishing
727-734-2026

Custom Mobile Innovations
Since 1997
Creators of the Original Digital Marketing Giveaway(TM)
[mainly for business - this one's for pleasure!]

Enjoy!

Perfect Pumpkin Soup

Ingredients    Method
Suggestions
Cook's Notes    Shopping List

Cook's Notes
This soup is a savory, hearty, holiday party favorite. Double the recipe for a bigger crowd.

From the Kitchen of:
Roxie

Ingredients

- 1 onion, finely diced

- Inside hearts of 1 bunch celery, finely diced

- 1 large carrot, finely diced

- 4 Tbs butter

- 1-1/2 quarts chicken stock, fresh or canned

- 3-1/2 cup solid pack pumpkin - read the label to ensure it's pure pumpkin - do not get pre-sweetened pumpkin pie mix filling by mistake

- 1/4 - 1/3 cup honey to taste

- 1 tsp Worcestershire sauce

- 1/4 tsp Tabasco sauce

- 1/4+ tsp salt to taste

- 2 tsp whole coriander seeds (use slightly less if you're use pre-ground spices)

- 2 tsp whole cumin seeds (use slightly less if you're use pre-ground spices)

- 1 tsp cinnamon

- 1/2 tsp white pepper or a little more to taste

- 1/2 pint cream or Half and Half

- Fresh cilantro for a garnish

- Sour cream, thinned w/ milk so it floats on top of the soup, or creme fraiche, or yogurt

Method     [See Ingredients]

- Dice the onions, celery, and carrots into small cubes.

- In a large soup pot, saute the cubed onions, celery and carrots in butter until half way cooked.

- Grind coriander and cumin seeds in a separate bowl if they are not pre-ground.

- Toast ground coriander and cumin seeds in a heated, dry skillet if they are not pre-ground.

- Add all ingredients to soup pot except for the cream and cilantro.

- Simmer for 1 hour, stirring frequently.

- Remove from heat.

- Add the cream.

- Cool slightly and puree in a blender or in a food processor until smooth.

- Cover and refrigerate.

- Reheat without boiling.

- Thin with chicken stock as needed.

- Taste and adjust with salt, honey as desired.

Serving, Prep Suggestions
Roxie's Perfect Pumpkin Soup is best when made ahead of time and reheated just before serving. Do not to boil when reheating.

Serve with a sprig of fresh cilantro with a garnish of thinned sour cream, creme fraiche, or yogurt.

If you thin the sour cream with milk, it will float on top of the soup and be easier to mix in.

Shopping List for Pumpkin Soup

Onion - 1 small
Bunch of celery - 1
Carrot - 1 medium
Butter
Chicken stock - 1-1/2 quarts
Solid pack pumpkin - 1 can = 3-1/2 cup pure pumpkin (NOT sweetened pie filling)
Honey
Worcestershire sauce
Tabasco sauce
Salt
Coriander - seeds or pre-ground
Cumin - seeds or pre-ground
Cinnamon - ground
White pepper
Cream or Half and Half - 1/2 pint
Fresh cilantro
Sour cream, creme fraiche, or yogurt

End of Recipe

Palmtop Publishing
727-734-2026

Custom Mobile Innovations
Since 1997
Creators of the Original Digital Marketing Giveaway(TM)
[mainly for business - this one's for pleasure!]

Enjoy!

Mobile Phone User Tips

Introduction
Make a Shortcut
Recommended Settings

- Hardware Keys

- Library Features

- Navigating the Survival Kit

- Important Options Softkey Functions

- Share this Survival Kit

Introduction
This Thanksgiving Survival Kit is designed for use on smartphones.

Make a Shortcut for Easy Access to the Survival Kit
Many smartphones have a user configurable multimedia or applications key that you can easily configure to quickly launch applications that you choose.

For easy access to this Survival Kit, configure your multimedia key to launch MobiReader.

Recommended MobiReader Settings
The Survival Kit is best presented on your phone using the MobiReader application with the following configurable settings.

Once you have installed and launched MobiReader on your phone, change your settings by choosing the Options softkey and then selecting:

Options / View
Fullscreen (In fullscreen mode, all MobiReader controls are hidden so the entire, full screen can be used for the Survival Kit. Note that the soft keys are still available and are set to their normal functions (usually options and back)).

Options / Settings: FONTS
Size: 10-12 pt

Option / Settings: DISPLAY
1. Margins: 0
2. Line spacing: 0-1
3. Orientation: portrait
4. Full justification: OFF

Hardware Keys: Some of your mobile phone hardware keys are pre-configured to perform specific Mobipocket functions such as changing font size, changing quickly to/from full/normal screen mode or to/from landscape/portrait screen mode.

Details for your specific phone are found in the MobiReader help - launch MobiReader, press the options softkey and then select Help.

Library Features: When you launch MobiReader, you see the library view which lists all publications that are stored on your phone - either in main phone memory or on your memory card.

Use your navigator up/down button to highlight the desired publication and then press the navigator select button to open it.

Pressing the options softkey instead of navigator select displays a pop up menu with various options including:

OPEN the selected publication
DELETE the selected publication
SETTINGS for MobiReader
HELP for MobiReader on your specific phone

Navigating the Survival Kit:

PAGE UP/DOWN: Use the navigator left/right keys to page back/forth within the Survival Kit.

Some phones also allow use of the volume up/down buttons to page back/forth as well.

Note that the navigator up/down keys often perform the same page up/down function except that if there is a hyperlink on the page, the up/down key stops on the link so that you may select that link.

SELECT A LINK: Links appear on your screen in blue text with optional, user configurable underlines.

Use the navigator up/down keys to move to a link on your screen and use the navigator select button to select and follow the link.

GO BACK: To return to the page with the link you followed, press the back/delete key ( usually looks like this: [ ) on your phone or choose the back softkey.

Share this Survival Kit: from the Library view/screen, press the menu softkey and select beam or send. Windows Mobile/Pocket PC users simply hold the stylus down on the publication to share (from the Library view/screen) and choose beam.

Important Options Softkey Functions:
Pressing your options softkey provides quick access to the important functions listed here.

Navigation: provides immediate shortcuts to selected Survival Kit section, ie

- First page

- Recipes

- Table Setting

- Toasts

- Wine Basics

- Simple Graces

Annotations: displays the list of bookmarks and notes that you have added to the Survial Kit

Help: provides the built-in MobiReader help that is specific to your phone hardware - it is a great idea to review this. You'll probably learn something helpful.

Add / remove bookmark: lets you add a new bookmark for quick access or lets you delete an existing bookmark

Library: displays a list of all MobiReader publications installed on your phone

Exit: stops MobiReader

Credits

This program is a Digital Marketing Giveaway(TM) intended to make you smile and to serve as a useful, enduring, promotional tool from Palmtop Publishing.

The first edition of our Thanksgiving Survival Kit was released for Palm and Pocket PC in 2002 and we are now pleased to share this updated version for mobile phones of all kinds.

This handy reference is dedicated to my loving Mother, Elise Clickner, who, now from heaven, looks over my shoulder as I stir up a pot of something-or-other in the kitchen, watching me try to be just like her.

I imagine that she is holding court up there in heaven, greeting everyone as they arrive and looking after all of my dogs until I get up there at which point I will take over caring for the critters while my Mom picks up the spoon to stir things up in the kitchen for us once again!

Many of recipes and suggestions you'll find here and on foodhistorian.com are from my Mom, Elise.

I encourage you to become your own, self-appointed family food historian to preserve your unique family culinary treasures and traditions before they slip away.

Warmest wishes for the holidays and bon appetit!

Regards,

Trina Clickner
Palmtop Publishing
trina@palmtoppublishing.com
727-734-2026

Crafted by Palmtop Publishing
Software Innovations for Mobile Computers Since 1997

Creators of the
Original Digital Marketing
Giveaway(TM)

727-734-2026
www.palmtoppublishing.com

Digital Marketing Giveaway and Culinary Companion are trademarks of Palmtop Publishing.

The End
November 2008