Monday, November 15, 2010
THANKSGIVING TIPS/ HOW TO PREPARE FOR THE BIG DAY
THIS IS A REALLY NEAT BUNCH OF TIPS AND HELPS TO MAKE GETTING READY FOR THE BIG DAY A LITTLE EASIER. IT GOES FROM THE FIRST WEEK OF NOVEMBER, BUT SINCE THIS IS PAST, IT WILL STILL GIVE YOU SOME HELP, I'M SURE.
Getting the house all ready for company
To keep track of whose cup is whose write each person’s name in ink on wide rubber bands and place them around each person’s cup. This helps avoid each person using more than one cup and it aids in ending the spread of germs. Take the rubber bands off when doing the dishes and they’re ready to be used again!
*When kneading bread or making cookies on your kitchen table, place masking tape over the seams of the table. This will prevent ingredients from getting lost between the table’s leaves and make cleanup a breeze.
*Kitchen sponges come out clean when thrown into the washing machine along with your other kitchen rags. Dry the sponges in the dryer.
*Most pie recipes instruct you to cover the edges of the crust with aluminum foil when it begins to brown. Before you begin baking form a foil ring around the cold pie edge, then when the edges begin to brown simply set the already formed ring in place.
*To polish silver, add one tablespoon of ammonia to your silver polish. You’ll get a super shine, plus it prolongs the shine well into the new year.
*Use a pencil eraser to take black heel marks off your linoleum.
*Murphy’s Oil Soap is a great stain remover for almost any stain. Spray on garment, rub, and then wash as usual.
*To remove paper stuck on wood moisten the paper with olive oil and then, rub it off.
*Clean piano keys with a piece of silk moistened with rubbing alcohol.
WEEK ONE OF NOVEMBER:
*Begin holiday organization.
*Invite your guests for Thanksgiving dinner. A cheery phone invitation or a written invitation is always welcome.
*If you’re ordering a fresh turkey, do it now; if you’re buying a frozen turkey you have time, but don’t wait until the last minute. Start watching those sale ads now.
WEEK TWO OF NOVEMBER:
*Make up Thanksgiving dinner menu. At the same time compile your grocery list. You can pick up the dry goods and staples for your meal now. It’s easier on the budget and makes shopping faster later. Check off items on the marketing list as you purchase them.
*Plan your Thanksgiving table setting and centerpiece early. Check your silverware, plates, and serving dishes to be sure you have enough for the number of guests you are inviting.
*Name cards can also be completed ahead of time. As a family sit down and find verses with a thanksgiving theme. Take a blank 3” x 5” index card, fold it in half, and stand it on the table. On the front write the name of the person who will sit at that place and inside write a Thanksgiving scripture. When everyone is seated, each person then reads his verse.
WEEK THREE OF NOVEMBER:
*Make any last-minute arrangements for Thanksgiving. If you’ll be going out of town, ask a neighbor to collect your mail and newspapers. If you are cooking, finalize your menu and entertainment plans.
WEEK FOUR OF NOVEMBER:
*Special holiday events will be happening Thanksgiving week. Decide which event you want to attend as a family, then schedule one special event for each child individually.
FOUR DAYS BEFORE THANKSGIVING:
*Start defrosting a large (15 to 20 lbs.) frozen turkey in the coldest part of your refrigerator.
TWO DAYS BEFORE THANKSGIVING:
*Prepare the serving pieces, plates, flatware, glasses, etc.
*If using cloth napkins or tablecloths, iron them now.
*Make the cranberry sauce; a couple of days in the refrigerator will give the flavors time to develop.
*Cut and cube bread for the stuffing now, and set the cubes out in a single layer on a baking sheet to dry.
ONE DAY BEFORE THANKSGIVING:
*Pick up the fresh turkey and purchase perishables.
*Prepare the stuffing. Refrigerate overnight.
*Make the giblet stock for gravy.
*Assemble and bake pies.
*Peel the potatoes; refrigerate in a pot of cold water.
*Make side dishes that require baking and reheat them tomorrow; or assemble them today and cook them right before dinner tomorrow.
*Set the table tonight or first thing in the morning.
*Remove the turkey from the refrigerator and cook as desired. (Some people...like me...even prefer to slow cook the turkey overnight.)
*Make mashed potatoes and bake or reheat side dishes.
*Prepare coffee, but do not brew until about twenty minutes before it is to be served.
*Prepare iced tea and other beverages early and refrigerate.
Edible Cornucopia Favors for Thanksgiving
Very simple and fun. Kids will enjoy helping.
1. Melt chocolate chips in microwave oven or double boiling pan.
2. Dip the wide opening of a sugar (dark) ice cream cone about halfway into the melted chocolate chips, set on wax paper to cool.
3. Fill with candy (Maybe some candy corn or mallow creme pumpkins for instance?)
4. Also put a little paper inside, asking guests to think of what they are thankful for. Then have volunteers share.
APPLE CANDLE HOLDERS
Take large apples and core out enough to hold a votive candle. Squeeze lemon juice around the cutout area and then insert the candle. The apples can be set on your holiday table in front of each person’s place or down the center of the table with autumn leaves, pods, grapes, pears, corn, eggplant, and even squash and nuts. When the candles are lit, you’ll have a beautiful harvest display.
If you don’t have votive candles, use tall tapers or whatever you have available.
(This idea can be used for Christmas with red and green apples.)
Here’s a simple, decorative way to serve your sweet potatoes or yams. Cut oranges in half and remove fruit and pulp. Add the fruit to your holiday punch or let the children enjoy it as an extra treat. Prepare cooked sweet potatoes or yams and spoon into the orange shells. For an extra touch, flute top edges of orange shells with a knife and top with miniature marshmallows. Place in oven until the marshmallow melts. Nestle oranges around turkey on platter.