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CP001 Community Podcast – Thanksgiving
Welcome to our first ever Community Podcast, a podcast that features you! your favorite food, meal prayers, recipes, music, and food stories.
On this our inaugural podcast we celebrate Thanksgiving food and everything related to it. Our podcast format is a bit different from our other podcast because the idea as well as much of the content comes from you, our listeners and members of our community here at A Nun’s Life Ministry.
And you’ll be hearing voices other than Sister Maxine and myself. We’ve got a few folks scheduled and we’d be delight to hear from anyone who’d like to comment or ask a question about whatever we are discussing or who would like to offer their Thanksgiving-related story or recipe.
After the show, we’ll post recipes in the comment box below. If you’d like to share your favorite Thanksgiving recipe, please share it below.
First we’ll have our normal prayer at 6 p.m. Central Time (your time zone) followed by the Thanksgiving Food Podcast starts at 6:30 p.m.
The fun starts at http://anunslife.org/live 
See you soon!
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Here’s my recipe all
Hope you enjoy! Turkey Cobbler
Step 1. 2 cups leftover turkey, 2-3 cups mashed potatoes, 2 cups leftover gravy. Mix together in a bowl and set aside.
Step 2. In a 1 and 1/2 quart casserole dish melt 1/2 cup butter or margarine
Step 3. In a medium bowl combine 1 cup flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon white sugar and 1 cup milk.
Instructions: Pour the batter over the melted butter, it will be thick. Spoon it out if need be. Spoon the turkey & potato & gravy mix in the centre of the batter. Bake for 50 minutes in a 350 degree F oven, let stand five minutes and serve. This is a very tasty way to serve up leftover. Soooo good. I know it’s not an Acadian recipe but it’s the only thing thanksgiving I have besides the standard turkey. Happy Thanksgiving neighbors to the south from Canada.
From Suze …
Pumpkin Cheesecake
9″ or 10″ springform pan
Crust:
1 1/4 cups gingersnap cookie crumbs (about 27 or so cookies crushed fine)
5-6 tablespoons melted butter
Filling:
2 envelopes unflavored gelatin
1/3 cup cool water
1 cup heavy cream
2 – 8 oz packages cream cheese, softened
1/3 cup sugar
1 – 16 oz can pumpkin puree
1/2 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon ground cloves
For crust combine the gingersnap cookie crumbs with melted butter and press into the bottom of the spring-form pan. Refrigerate for 15 or so minutes to set the crust.
For filling, in a one cup glass measuring cup, combine the unflavored gelatin with the cool water, let sit for 5 mintues to soften. Place the measuring cup into a small saucepan with an inch of boiling water, cook over medium heat until gelatin is dissolved (about a minute or so, don’t overcook). Remove the cup from pan and let cool.
Beat the heavy cream until stiff peaks form. In another bowl beat the softened cream cheese and the sugar for about 2 minutes. Add the pumpkin puree and spices to the cream cheese, beating just until combined (I use a wooden spoon for this step). With the wooden spoon, stir in the softened gelatin until combined. Gently fold in the whipped cream just until incorporated, mixture will look a bit streaky that is ok. Refrigerate at least 4-6 hours or overnight. Sometimes I make pie crust shapes (cut outs of numbers for birthdays, leaves in the fall, a turkey at Thanksgiving and a snowman for Christmas, etc) to decorate the top. If you do this, bake the crust pieces then put onto the cheesecake just before serving.
From Suze …
Sweet Potato Pie
Single layer pie crust, uncooked. Cover the edges with foil for the first 20 minutes of baking so edges don’t get too brown then remove foil for remainder of baking time
1 cup boiled sweet potatoes, smashed with a potato masher to smoothness or riced if you are a purist (like my mom was)
1 cup sugar (I use only 1/2 cup)
2 beaten eggs
2 tablespoons milk
1 tablespoon flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon (or you can use 1/2 teaspoon, I like lots of cinnamon)
1/2 cup brown sugar (the dark brown sugar gives a nice color to the finished pie)
1/2 cup melted butter
1 cup broken pecan pieces
Mix the smashed sweet potatoes, sugar and eggs together. Add milk, flour and spices and blend all together. In a separate bowl, mix the brown sugar, melted butter and pecan pieces together and set aside. Pour sweet potato mixture into unbaked the pie shell. Bake at 325 about 20-25 minutes (TOTAL baking time is 45 minutes or so, until the custard is set). When you remove the foil from the crust edge, sprinkle the top of the pie with the brown sugar, butter and pecan mixture then continue baking.
Let cool completely before cutting into the pie as this recipe is based on a chess pie so the pie will be a bit puffy when first out of the oven but settles into a simply delicious consistency.
From Julia …
Here’s a recipe that I like, called Colcannon ( don’t ask me how to pronounce it ).
It’s an old Celtic way to make mashed potatos, traditionally made by the Irish on All
Saints day to predict the future of the children. For the divination: after the dish is ready, stir in a thimble (spinster), a ring (marriage), a button ( batchelor), coin (wealth), and a cross (priest or nun). I’ve never done that game, but if you do, I recommend you sterilize the game pieces, and warn everyone to eat carefully.
Colcannon
(serves eight)
4 cups mashed potato’s
2 1/2 cups cabbage, cooked and chopped fine
1/2 cup butter (avoid corn oil margarine’s as they
will not add the needed body and flavor)
1/2 cup cream or evaporated milk
3/4 cup onion, chopped very fine and sauteed
1/4 teaspoon salt
1/8 teaspoon white pepper
Saute onions ( traditionalist’s saute in lard or grease,
but butter is acceptable)
Boil the potato’s and mash them (don’t use artificial
potato flakes)
Boil (or steam) the chopped cabbage
In a large pan place all the ingredients, except the cabbage,
and cook over low heat while blending them together.
Turn the heat to medium and add the cabbage. The mixture
will take on a pale green cast. Heat and serve.
From Sarah in Australia …
Recipe for Lemon Delicious
http://www.eatpress.com/?p=2197
I offer a little meal prayer from our beloved Manual of Eastern Orthodox Prayers…
“The eyes of all wait upon Thee, O Lord, and thou givest them their meat in due season; thou openest thy hand and fillest all things living with plenteousness.
After the meal:
Glory be to Thee, O Lord, glory be to Thee. Glory be to Thee, O holy King, that thou hast given us our food to our gladdening; fill us also with Thy Holy Spirit, that we may appear before Thee well-pleasing and without reproach, for Thou hast distributed to each according to his need.”
x M.
Beautiful, Marigold! Thank you.
I am trying to find a lemon cookie receipe that was published last year in the St. Louis, MO area that nuns made and sold during the Holidays. I have lost the copy I saved. Can anyone help?
I thought it used crisco and powdered dream whip and lemon pudding mix.