A dozen eggs cost $.52 cents, a gallon of milk was $1.20, a postage stamp cost $.18, and a gallon of gas ran $.55.
Thanksgiving was a major family holiday in 1967.
Many things have changed over the last 45 years, but many remain the same.
Betty Crocker’s Hostess Guide of 1967 describes the suggested “perfect” traditional Thanksgiving menu.
“Thanksgiving dinner is the most traditional holiday party of the year.
The emphasis on the celebration is on the food and requires a great deal of attention. This is the one time that the hostess can accept assistance that is offered by a teenage daughter, sister or aunt.
Harvest Celebration Cup
Roast Turkey with Stuffing
Buttered Mashed Potatoes
Creamed Onion Almondine
Lima Beans with Mushrooms
Cranberry Relish Mold
Choice of two Pumpkin Pies
Start with the Harvest Celebration Cup:
Thaw two packages of frozen mixed fruit; do not drain. Spoon some fruit and syrup into each punch cup. Pour chilled pink sparkling Catawba grape juice into each cup; stir once. Serve immediately.
Roasting the turkey:
Heat oven to 325. Rinse bird with cold water and pat dry. Fold wings, bringing the wing tips onto the back. Fill neck cavity lightly with Bread Stuffing. Fasten neck skin to back with skewer. Stuff body cavity lightly, do not pack as stuffing will expand while cooking. Rub cavity of bird lightly with salt if bird is not going to be stuffed. Push drumstick under band of skin at tail or tie drumsticks to tail. Place turkey breast side up on rack in shallow roasting pan. Brush skin with fat. Place the meat thermometer so the bulb is in the center of the thigh muscle or the thickest part of the breast meat. Be sure the bulb does not touch bone. Roast and baste occasionally with pan drippings. When turkey is 2/3 done, cut band of skin at drumsticks so heat can reach inside the thighs. Place foil over browned areas. Allow turkey to stand 20 to 30 minutes to ‘set’ before carving.
How to carve:
- Place turkey in front of host with legs to the right. Starting at the nearest side, cut legs from body, first bending it back with left hand. Lift to auxiliary plate; sever thigh from drumstick. Slice meat from leg.
- With fork astride breast, cut down sharply on joint connecting wing to body. Starting at point where wing had been attached, cut thin slices of breast meat working up to breast bone.
¾ cup minced onion
1 ½ cups chopped celery, stalks and leaves
1 cup butter
9 cups bread cubes
2 teaspoons salt
1 ½ teaspoons crushed sage leaves
1 teaspoon crushed thyme leaves
½ teaspoon pepper
Cook onion and celery in butter in a skillet, stir in 1/3 bread cubes. Turn into deep bowl. Add remaining ingredients; toss lightly.
For regional additions:
Add 2 cans chopped oysters for New England
Add 3 cups chopped apples and ¾ cup raisins for Far West
Add 1 can drained corn and ½ cup chopped green pepper for Midwest
Add 2 cups chopped pecans for the South
Giblets and neck from turkey
1 celery stalk cut up
1 onion sliced
1 large carrot cut up
1 bay leaf
1 teaspoon salt 6 cups water
½ cup all purpose flour
1 ½ teaspoon sale
½ teaspoon poultry seasoning
¼ teaspoon pepper
Wash giblets and neck, refrigerate liver. Place gizzard, heart and neck in saucepan with vegetables, bay leaf, 1 teaspoon salt and the water. Heat to boiling; simmer 2 ½ to 3 hours, adding liver for the last 20 minutes. Strain broth, discard neck and vegetables. Coarsely chop giblets and set aside.
Pour turkey drippings (meat juice and fat) into a bowl, leaving brown particles in the pan. Let fat raise to top; skim off fat. Place ½ cup fat in the roasting pan. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Measure giblet broth; add meat juice if necessary to measure 4 cups. Stir broth into flour mixture. Heat to boiling, stirring constantly. Boil 1 minute. Stir in giblets, 1 ½ teaspoon salt, poultry seasoning and pepper. Heat through.
Creamer onions almondine:
In one large pan, prepare 3 packages (9 ounces each) frozen onions in cream sauce as directed on package except substitute sherry for 1/3 of the liquid. Turn into serving dish, sprinkle with ¼ cup toasted slivered blanched almonds.
Lima Beans with Mushrooms:
Prepare 2 packages ( 10 ounces each) frozen small lima beans as directed on package. Drain 1 can (6 ounces) sliced mushrooms. Add mushrooms and 3 tablespoons soft butter to the drained beans; toss.
1 ½ cup buttermilk
½ teaspoon soda
½ cup all purpose flour
1 ½ cup cornmeal
1 teaspoon sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup shortening
Heat oven to 450. Grease corn stick pans; heat in oven. Stir together all ingredients; beat vigorously 30 seconds. Fill heated pans 2/3 full. Bake 12 to 15 minutes.
Cranberry Relish Mold:
1 package (3 ounces) lemon flavored gelatin
1 cup boiling water
1 package (10 ounces) frozen cranberry-orange relish
1 (8 ¾ ounces) crushed pineapples (undrained)
1 unprepared red apple, chopped
½ cup chopped celery
Crisp salad greens
Dissolve gelatin in boiling water. Stir in frozen relish, fruit (with syrup) and celery, stirring until relish is thawed. Pour into 1 quart mold; chill until set. Unmold onto salad greens.
Old-fashioned Pumpkin Pie
2 eggs slightly beaten
1 can (1 pound) pumpkin
¾ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1 2/3 evaporated milk or light cream
Heat oven to 425. Mix ingredients and pour into pie crust. Bake 15 minutes. Reduce oven to 350; bake 45 minutes or longer until inserted knife comes out clean. Cool.
Surprise Chiffon Pie
Under fluffy pumpkin chiffon is a layer of rich mincemeat- a splendid choice for those who cannot decide between the two traditional favorites.
1 1/3 cups mincemeat
2 teaspoons unflavored gelatin
½ cup brown sugar packed
¼ teaspoon each salt, ginger, cinnamon and nutmeg
¾ cup canned or mashed cooked pumpkin
2 egg yokes
1/3 cup milk
2 egg whites
¼ teaspoon cream or tartar
1/3 cup granulated sugarView Entire Story
This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.