Holiday Handbook 2008 - Toasts, Recipes, Graces and more!

This Holiday Handbook 2008 is a collection originally published for Palms and other handheld computers in 2002 as part of the Thanksgiving Survival Kit.

Here it is for you now - enjoy!


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!]

Bon appetit

Common Conversions for Cooks - Keep Handy!

Compliments of Foodhistorian.com

Palmtop Publishing
727-734-2026
Creators of the Original Digital Marketing Giveaway(TM)

Amazingly Simple Graces

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.

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

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

    Turkey Preparation Tips - The Old Basics

    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.

    1. Start with a fresh or completely thawed turkey.
    2. Remove neck and giblets from the bird cavity.
    3. Rinse inside and out with cold water and pat dry lightly with paper towels.
    4. Rub body and cavity with salt.
    5. Stuff the fresh turkey loosely and truss neck cavity with metal skewers or sew closed with needle and thread - any color thread will do.
    6. Tie legs tightly to the tail.
    7. Rub entire turkey with paste made of:
      • 4 Tbs softened butter or olive oil
      • 4 tsp salt
      • 2 tsp paprika
    8. Place bird on roasting rack in an open pan, breast side up. Add 16 oz water to the bottom of the pan.
    9. Place in oven and roast according to this roasting table uncovered.
    10. For the last hour of roasting, lay a loose piece of aluminum foil like a tent over the bird.

    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!

    Broccoli & Bacon Salad


    About this Recipe

    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.

    Ingredients

    Method     [See Ingredients]

    1. Cook bacon to crisp. Set aside
    2. Combine broccoli, raisins & red onion
    3. Mix mayonnaise, sugar & red wine vinegar to make dressing
    4. Pour dressing over dry ingredients
    5. Refrigerate 2 hours before serving
    6. Add bacon to salad just before serving
    7. 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

    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


    Method     [See Ingredients]


    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!

    Elise's Creamy Mashed Potatoes


    Creamy Mashed Potatoes

    Ingredients 
    Method
    Suggestions 
    About this Recipe 
    Shopping List


    About this Recipe

    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


    Method     [See Ingredients]

    1. Peel potatoes, removing all eyes and dark spots
    2. Cut into 1/2" thick slices
    3. Place in heavy saucepan and cover with cold water
    4. Add salt to water
    5. Boil covered until soft (about 20-25 minutes)
    6. While potatoes are cooking, put the butter in a glass measuring cup
    7. Add milk to butter and melt in microwave or set on warm stove
    8. Set aside
    9. When potatoes are soft, drain thoroughly, do not rinse
    10. Place potatoes in large mixing bowl
    11. Mix starting at low speed
    12. Gradually add milk/butter mixture and slowly increase mixing speed to medium-high setting
    13. Scrape potatoes from the sides of the bowl with a rubber spatula to ensure even consistency
    14. Add salt to taste
    15. 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!

    Formal Table Place Setting



    Tap item# below for details.


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     8     9     10     11     12     13 
     14     15     16 


    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.

    Success Every Time Gravy

    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


    Method     [See Ingredients]


    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!

    Wine Basics - red or white or fortified?


    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.

    Red Wine Basics
    Red wines are generally best when served at approx 65° F

    White Wine Basics
    Whites wines are generally best when served between 50-55° F

    Champagne bottle sizes

    Bordeaux bottle sizes

    Cheers!