You dreaming of Thanksgiving leftovers?
Peggy Cooke
We didn’t have that many leftovers at our house (we’re big eaters) so we didn’t have this experience, but maybe you did:

‘Twas the night of Thanksgiving, But I just couldn’t sleep,

I tried counting backwards, I tried counting sheep.

The leftovers beckoned—the dark meat and white,

But I fought the temptation With all of my might.

Tossed and turned with anticipation,

The thought of a snack became infatuation.

So, I raced to the kitchen, flung open the door,

And gazed at the fridge, full of goodies galore.

Gobbled up turkey and buttered potatoes,

Pickles and carrots, beans and tomatoes.

I felt myself swelling so plump and so round,

‘Til all of a sudden, I rose off the ground.

I crashed through the ceiling, floating into the sky,

With a mouthful of pudding and a handful of pie.

But I managed to yell as I soared past the trees....

Happy eating to all—pass the cranberries, please!

Thanks to friends from Wenatchee, Washington—Sonya and Ralph Womack—for this fun way to feel better about leftovers.


I was thinking about the traditional Thanksgiving foods we all have and we usually have them all—turkey and dressing, gravy, green beans, mashed potatoes and sweet potatoes, cranberry congealed salad, also cranberry sauce from a can (Bill’s favorite kind), broccoli.

But we have our own “traditional” dishes too. There’s Christine’s “traditional” queso made with her own special salsa, Noelia’s wonderful “traditional” guacamole—actually, these two dishes are a “tradition” anytime our family gets together—and now Bill Martin’s “traditional” coleslaw which he has absolutely perfected.


Fruitcake is a holiday tradition but it’s not one of my family’s favorites. However, I bought a basket, with fruitcake inside with other goodies, made by Jane Katz at our church’s annual Lord’s Acre and it has become a favorite. It doesn’t even taste like fruitcake! The recipe was originally made by former resident Billie Peterson, now of East Texas, who used to make it every year. It’s so good.

Pecan Fruit Cake

In a large bowl mix: 1 # chopped pecans (3-4 cups) 8 oz. chopped candied pineapple 8 oz. chopped candied cherries 8 oz. chopped pitted dates

Sift (mix completely) over the nuts and fruit: 1 cup flour 1 teaspoon soda Dash of salt

Beat together and stir into above mixture: 3 eggs 1 cup sugar 2 teaspoons vanilla

Bake in a tube pan (or loaf pan) for 1 hour at 325 degrees or until done. Jane says she halves this recipe using 2 smaller eggs and cooking it in a loaf pan at 330 degrees for about 50 minutes for a smaller cake. Yummy!

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2010-12-02 digital edition

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