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Happy Thanksgiving!

May God Bless you and your family!!
I hope you enjoy this song I wrote last year.

I wrote a Thanksgiving song called, "A Thanksgiving Song." OK, I know the title isn't too original, but it is a very nice song. Click the picture below to hear it. If you would like to download the song, "right" click the picture and "save target as".

I hope you like it.

An over 400 year old recipe for.....

Roast Fowl

1 10 lb. Fowl
1 cup oats
3 lg. Onions
3/4 cup water
1/4 cup vinegar
2 tsp. sage
2 tsp. thyme
1 tsp. marjoram
salt and pepper to taste

Birds commonly cooked in this fashion were: goose, swan or turkey. Parboil oats in water until somewhat soft. Peel and slice onions. After straining the oats, mix gently with the onions. Preheat oven to 325F.

Remove the giblets and neck from your fowl and wash inside and out, drying thoroughly. Stuff the body cavity loosely with the cooked oats and onions. Place on a rack in a large roasting pan and roast uncovered for 2 hours. Remove the fowl from the oven and draw off fat; return to the oven and cook for 1 hour longer.

To Make the Sauce
Take some of the drippings from the flow with some of the oats and onions. Mix well with sage, thyme, marjoram, salt and pepper. Stir in the vinegar and bring gently to a boil. Place fowl on a serving dish, drench him with sauce and serve him up.

2002 Fall Gifts 468 x 60


about 12 servings (10 if I'm coming over)

1-12 to 15 pound turkey

Preheat the oven to 450 degrees

You will need my Dry Rub Seasoning for this so go to link in this newsletter close to the bottom and copy and paste the ingredients into your notepad, or print them out.

In a large bowl place 2 sticks of butter, or margarine at room temperature, 3 tsps. of liquid smoke, 1 tbs. olive oil, 6 tbs.of my Dry Rub Seasoning. Mix this together well and coat the entire bird, inside and out and under the skin. Everywhere! Then set aside in a roasting pan. Let's work on that stuffing.


In a bowl mix together well:

4 cups of day old french bread cubed and toasted
1/4 cup chopped parsley
1/3 cup of pitted and diced up calamata olives
1/3 cup grated celery
1/8 cup grated yellow onion
1 tsp. dried basil
1/2 tsp. dried tarragon
3/4 tsp. salt
3/4 tsp. pepper
1/2 tsp. paprika
1/8 tsp. nutmeg
1 whole egg (without the shell -LOL :-p)
1 tbs. milk
1 tbs. chicken stock
1 tbs. olive oil

2 tbs. dry rub seasoning

In a skillet, saute reconstituted porcini mushrooms, or regular button mushrooms chopped fine, and 1/4 cup of grated yelow onion in 2 tbs. butter, or margarine until brown. Cool and add to the stuffing above. Put the stuffing in the cavity of the bird, and truss it up with string. It will help cook the bird and the stuffing internally much better.

As soon as you put the bird in the oven, drop the temperature down to 350 degrees and bake for 1 1/2 hours, basting every 10 or so minutes. The internal temperature of the bird should be tested with a meat thermometer. It should read 180 to 185 degrees and the center of the stuffing should read about 165 degrees.

Remove the string and scoop the stuffing out into a bowl. Drain the fat and juices into a seperate bowl and return the pan to the stove for deglazing. On medium heat, add first, 1/2 cup of cold water to the hot pan and 1/2 cup of chicken stock and scrape the brown adding at the same time, 1/4 cup of flour a little at a time and about 3 tbs. of the drippings. Stir constantly so not to have any lumps in your gravy.

Set the turkey on a beautiful dish and carve after the bird rested for about 15 minutes.


There was an old lady of France,

Who taught little ducklings to dance;

When she said, "Tick-a-Tack!", They only said "Quack!"

Which grieved that old lady from France.

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Happy Thanksgiving from Kieto!


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