Another holiday is coming up, and sometimes I find it hard to face the idea that there will be someone missing at my Thanksgiving table. I remember the first meal my family had together after my husband graduated to Heaven. Things got quiet when we bowed our heads for the blessing of our food, but this time the silence wasn’t broken by the voice that usually offered our prayer. I am not sure who stepped into the void; the main thing I remember is the aching sense of loss that washed over me at that moment.
Seven Thanksgivings have come and gone since Bob passed away, not to mention hundreds of meals. There are days I still struggle with feeling like the leftovers after dinner is finished. That’s when the Lord steps in and reminds me to do an attitude check. Sometimes I can almost hear my mother singing the words to the hymn “Count Your Blessings.” That particular song was one she used to cheer herself up when she was feeling down. I would definitely agree that counting my blessings can do the same thing for me.
Lately, I have thought about teachers I have had through the years, especially my Sunday School teachers and youth group leaders. They volunteered their time to make sure the children in their care learned about the Bible and what a wonderful book it is. We discovered how to apply Scripture to our lives. Many of these special people are no longer living; however, they were truly a blessing to my younger days. The memory of their dedication lives on in my life and, hopefully, many others.
It could go without saying, but I am very thankful for my family. Two sons, one daughter, two daughters-in-law, and seven grandchildren, make me one blessed Mom and Grammie. Bob lives on through his children – not only are Jonathan and Adam handy at doing things, Molly is as well. She and a friend recently repaired her washer. I told her that her dad would have been proud of her for doing so, especially since it was not a minor task. My family also includes my siblings, cousins, and a couple of uncles who are still living.
Friends: what would I do without them? I don’t want to know. I am very grateful for each one. Some help me do things I can’t do by myself, giving their time, energy, and resources to make sure that I am taken care of. I know that many of my friends lift me up in prayer. Some spend time chatting with me on the telephone. Others allow me to use them as guinea pigs when I try new recipes. I am a part of a supportive church family. When I count my blessings, I could never forget my friends.
If I added up all of the people mentioned in the above paragraphs, they would number in the hundreds, if not more. That’s a whole lot of blessings! I can count more – my cats, my home, my garden (in season), food to eat, clothes to wear – the list is endless, as more blessings come with each new day. The best blessing of all is my Savior, Jesus Christ. I am so thankful for His loving care and guidance.
Once again, the Lord has shown me that “leftovers” are not a bad thing. And I need to remind my readers that Thanksgiving leftovers can be put to good use. Got turkey or ham waiting to be served again? Try one of the following recipes.
Southern Creamed Turkey
1/3 cup butter
1/3 cup all-purpose flour
1 cup chicken or turkey broth
1-1/2 cups milk
1/4 teaspoon garlic powder
1/2 teaspoon imitation butter-flavored salt
1/2 teaspoon salt
Dash of pepper
3 cups diced cooked turkey
1 (2-ounce) jar pimientos, drained
Dash of paprika
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in broth and milk; add garlic powder, both salts, pepper, and turkey. Cook over low heat, stirring constantly, 8 to 10 minutes or until thickened and bubbly. Stir in pimientos and paprika. Cook an additional 2 to 3 minutes. Serve hot over biscuits, toast, pasta, or rice. Yield: 6-8 servings.
Ham Spaghetti Skillet
4 slices bacon, diced
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cups chopped cooked ham
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes, undrained
8 ounces spaghetti, cooked and drained
1 cup shredded cheese (optional)
Cook diced bacon in large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in the skillet. Drain bacon; set aside.
Sauté onion and green pepper in reserved drippings until tender. Add ham; cook until lightly browned. Add garlic and tomatoes; cover, reduce heat, and simmer 30 minutes.
Stir spaghetti into ham mixture; sprinkle with cheese (if desired). Simmer, uncovered, 10 minutes. Sprinkle with bacon before serving. Yield: 4-6 servings.
Turkey Reuben
For each serving:
1 slice rye bread, toasted
1 tablespoon Thousand Island dressing
Sliced turkey breast to cover sandwich
1/8 teaspoon caraway seeds
1/4 to 1/2 cup sauerkraut
1 slice Swiss cheese
Place toast on ungreased baking sheet; spread top with dressing. Arrange turkey over dressing. Sprinkle with caraway seeds; top with sauerkraut. Add cheese. Broil about 4 inches from heat source 3 minutes or until cheese is bubbly and lightly browned.
Herbed Potatoes with Ham
2 pounds new potatoes
2 tablespoons butter or margarine
1 medium onion, chopped
2 cups chopped cooked ham
3 tablespoons all-purpose flour
2 tablespoons water
1-1/2 cups beef broth
1/4 teaspoon pepper
3 tablespoons chopped fresh parsley (or 1 tablespoon dried)
3 tablespoons chopped fresh chives (or 1 tablespoon dried)
1 tablespoon lemon juice
1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill weed
1 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon
1/4 cup shredded Parmesan cheese, optional
Cook potatoes in boiling water to cover 15 to 20 minutes or until tender; drain. Peel and slice potatoes; set aside.
Melt butter in large skillet over medium heat; add onion and ham. Sauté 5 to 7 minutes or until onion is tender.
Stir together flour and 2 tablespoons water. Add flour mixture, broth, and pepper to onion mixture. Cook over medium heat, stirring occasionally, until thickened and bubbly.
Stir in parsley and next 4 ingredients. Stir in potatoes. Sprinkle with cheese, if desired.
Yield: 4 servings.
Hot Brown Soup
1/4 cup butter or margarine
1/4 cup minced onion
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/8 teaspoon hot sauce
4 cups milk
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup chopped cooked ham
1 cup chopped cooked turkey
Toppings: cooked and crumbled bacon, chopped tomato, chopped fresh parsley
Melt butter in a Dutch oven over medium heat; add onion. Sauté until tender. Add flour, garlic salt, and hot sauce.
Cook,stirring constantly, 1 minute. Gradually stir in milk; cook until thickened and bubbly. Reduce heat; stir in cheese until melted.
Addham and turkey; cook, stirring occasionally, until thoroughly heated. (Do not boil.) Serve with desired toppings.
Yield: 5 cups.