As a writer, I feel obligated to write something “Thanksgiving-ish” the week before the holiday arrives. I do have many things that I am thankful for. Most of all, I’m thankful for a wonderful healthy family, a job I love and many friends.
I remember hearing a sermon once in which the pastor stated that we should pray and be thankful for the three most important things in our lives — God, our families and our country. I have never forgotten that in all these years.
I am not a political person, and my column is certainly not about politics. In the recent days, however, I find myself praying more and more for our country and its future leaders.
It is not my place to say who should or should not have won the recent election. It is not even my place to say the candidate I voted for and supported. That is everyone’s individual right. We live in a democratic society and abide by the rules set forth in our Constitution. The outcome of that election should be just that — the outcome of that election.
As I watch the riots and political unrest throughout our country, it sickens me to think of all the men and women who fought and gave their lives for our freedom and the right to vote. If your candidate did or did not win, then work hard to make this country better as best you can. It does no good to not accept the outcome. It isn’t going to change the fact that a new president has been elected for the United States of America. We have a new president; let’s help him make this country better.
I admire the people who support the new president, even if he was not their candidate. They have vowed to stand behind him, support him and stand together to make our country strong. And yes, we must all pray without ceasing for wise decisions and leadership.
In our world today, everybody wants their own way. We don’t want to be disappointed or not get what we want. That can’t always happen. We shouldn’t all get a trophy.
When you think of all the things you have to be thankful for during this season, remember to be thankful for a country you live in that allows us to have our say and vote for the leader of our country. Support, pray and accept this in a positive way.
Be thankful for the three things that that pastor told me long ago to the thankful for — God, your family, and your country.
I hope you and your family have a wonderful Thanksgiving. Enjoy today’s holiday recipes. They are on our table every holiday. Thanks for reading.
SPINACH MADELEINE
2 (10-ounce) package frozen, chopped spinach
2 tablespoons chopped onion
½ cup evaporated milk
½ cup vegetable liquor (from the spinach)
1 (8-ounce) Velveeta Mexican style
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
4 tablespoons butter
2 tablespoons flour
1 teaspoon garlic salt
½ teaspoon salt
½ teaspoon black pepper
Red pepper to taste
Cook spinach according to package directions. Drain well and reserve ½ cup vegetable liquor. Melt butter in a saucepan over low heat. Add flour and stir until blended and smooth. Add onion and cook until soft, but not browned. Add liquids slowly, stirring constantly until thick and smooth. Add seasonings and cheese that has been cut into cubes; stir until melted. Combine with cooked, drained spinach and mix well. Put in a greased casserole dish and top with buttered crumbled Ritz crackers. Bake for 45 minutes at 350 degrees.
MAMA’S SWEET POTATO CASSEROLE
3 cups cooked, mashed sweet potatoes
1 cup sugar
½ cup melted butter
2 eggs, beaten
1 tablespoon vanilla
Mix well and pour into a buttered casserole.
Topping:
1 cup brown sugar
1 cup chopped pecans
½ cup flour
1/3 cup melted butter
Mix topping ingredients with a fork and sprinkle crumbs on top of casserole. Bake at 350 degrees for 30 to 40 minutes.
CREAMY SQUASH CASSEROLE
3 pounds yellow squash, sliced
1 large onion, chopped
2 teaspoons salt
2 tablespoons butter
2 tablespoons cornstarch
1 cup whipping cream
1 (8-ounce) Velveeta cheese, cubed
1 roll Ritz crackers, crushed
Boil squash, onion, salt and a tablespoon of butter until squash is tender, and drain. Combine cornstarch, whipping cream and cheese. Cook over low hear, stirring constantly until thickens. Mix squash and cheese mixture and pour into a greased 9-by-13-inch baking dish. Top with cracker crumbs, and dot with butter. Cook for 30 to 40 minutes until thoroughly heated.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
