By Chris A. Hawley
Gudlife Webmaster

FOOD
& WINE

Hearty
Meals

Romantic
Desserts

Tropical
Feast

Thanksgiving
up the Wazoo

Living
in Zin

Ten Top
Wines

Cooking
with Wine

Turkey
When you're talking turkey, size does matter. Figure on about 1 pound of turkey for each person you'll be feeding. One idea is to get an average-sized turkey, plus an extra turkey breast for good measure. Whether you buy a fresh or frozen turkey, proper cooking and handling of the bird is important. Frozen turkeys are flash frozen immediately after processing to 0 degrees or below and held at that temperature until packaged. The meat, once defrosted, is virtually at the same freshness as the day it was processed. Fresh turkeys are deep chilled after packaging, have a shorter shelf life and are usually more expensive.

Ham
There are many kinds of hams available at your local supermarket. But the term to look for is "fully cooked." This ham can be eaten cold. If you prefer to serve it hot, heat it in the oven for about 2 hours (4-6 lb. ham) at 140 degrees. If the ham you bought isn't fully cooked, set the oven at 160 degrees. Country style hams are distinctively flavored and specially processed. They are cured, may or may not be smoked, and are usually aged. Honey glazed hams are always a favorite, and don't need sweet garnish such as pineapple. Turkey ham is skinless, boneless turkey thigh meat that is smoked and cured.

Potatoes
Mashed potatoes are ideal for all that turkey gravy you'll be making. And if you're feeling adventurous, don't stop with russets. Red potatoes add their own look and flavor to the table. Yams can be treated pretty much like regular potatoes. And canned yams can be poured straight from the can into a serving dish, or used in any number of casserole settings. Of course, no un-het person in their right mind would open a can. Try our "Too-Sweet" Yams.

Salads
There are as many salads in the world as there are sequins on Judy Garland's shoes, so I'll only mention a few. The all-time favorite is fruit salad. There are many ways to prepare it, but the effect is pretty much the same. Potato salad can be a complex issue. A special ingredient here or there can make a world of difference. Ambrosia has always been a mystery to me, but I keep coming back for more. And we can't forget that strange green jello salad with cottage cheese and bits of celery. I suspect it was invented during the war, but I'm not sure which one . . . or why. We suggest a Traditional Potato Salad.

Accoutrements
Turkey stuffing (or "dressing"), cranberry sauce (with or without berries), cooked vegetables (greenbeans, corn, peas), stuffed celery stalks, green and black olives (kids love putting them on their fingers), pickles (dill and sweet), deviled eggs, two or three bowls of mixed nuts, butterflake and whole wheat rolls, all add to your Thanksgiving table. Try Aunt Theresa's Stuffing.

Dessert
We made it! The three most traditional pies are pumpkin, apple and mincemeat. But nobody will complain if you pull out blackberry, banana cream, cherry, or strawberry-rhubarb. Have more than enough for seconds, because you know you can always send pieces home with your guests. Serve it as is, or heated with a dollop of ice cream. Use whipped cream for the pumpkin pie. Finish off the evening with a round of decaf and you're ready to sink into the sofa. An excellent choice is Pumpkin Chiffon Pie.

Sing-along
Got any musicians in the group? Nothing helps settle the stomach after a feeding frenzy like a good, old-fashioned sing along. Come on, when's the last time you sang "Puff, the Magic Dragon" out loud? That warm and fuzzy after-dinner mood is the perfect setting for family crooning. Young and old alike enjoy songs that bring back those childhood memories you just can't shake.

Items for the Menu
Classic "Too-Sweet" Yams
Potato Salad
Aunt Theresa's Stuffing
Pumpkin Chiffon Pie