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PAGE 10 Thanksgiving Blessings & Cookbook, November 1999 E Zake sic&Aaa \zhs 10 4fwfrAA&e% Since the first feast in 1621, Thanksgiving dinner has evolved to reflect the traditions of each American family. Historians tell us that the Pilgrims and American Indians dined on wild turkey, venison, seafood, corn, squash, onions, dried fruit and boiled pumpkin. Today we see remnants of that first celebration on our own holiday tables. Turkey is still the tradition al centerpiece, with side dishes of squash, onions and com. Pumpkin makes its appearance in the form MARTIN SENQUR PAiNTS CONNER’S cjutreMAX • Carpet • Vinyl Flooring • Ceramic Tile • Hardwood • Paint • Wallpaper • Blinds • Decorating Service Hartco impergo' Quality Wood Flooring ■■■■* WAVERLY. Hunterftouglas WINDOW FASHIONS Armstrong SERVING MIDDLE GEORGIA SINCE 1986 1812 MACON ROAD, HWY. 41 N. PERRY, GEORGIA 987-1112 of pie. But over the years we’ve added our own spe cial favorites, like Green Bean Bake. In 1955, Dorcas Reilly, then head of the Camp bell’s Test Kitchen, created this dish that has become a “must have" on over 20 million holiday tables. With simple ingredients like Campbell’s Condensed Cream of Mushroom Soup, French fried onions, soy sauce and a dash of pepper to add flavor and texture to the beans, this delicious side dish continues to be Campbell’s most requested recipe. What’s more, it’s ready for the oven in just 10 minutes. Here’s how to make it: Campbell’s Green Bean Bake Prep Time: 10 min. - Cook Time: 30 min. 1 can (10 3/4 oz.) Camp bell’s® Condensed Cream of Mushroom Soup or 98 percent Fat Free Cream of Mushroom Soup 1/2 cup milk to Jo Wxtii leptovei tusdcey This holiday season, nine out of ten home cooks plan to roast a turkey big enough for easy leftover meals during one of the busiest times of year, according to a recent study by Campbell Soup Compa ny. Some 84 percent really enjoy cooking the holiday turkey and their families love the leftovers, but most would welcome additional It’s “Thanksgiving”... A Special Time of the Year! ft fiffw As we count our blessing at Farm Credit, we’re especiall thankful for America’s farmer: whose bountiful harvests mak Thanksgiving such a special time We wish for each of you a safe an prosperous Thanksgiving Farm Credit, ACA 1215 Macon Road, P.O. Box 1014 Peny, Georgia 31069 Phone (912) 987-1434 J . jak 1 tsp. soy sauce Dash of pepper 4 cups cooked cut green beans 1 can (2.8 oz.) French® French Fried Onions MIX soup, milk, soy, pep per, beans and 1/2 can onions in 1 ,/2 -qt. casserole dish. BAKE at 350°F. for 25 recipes for using up the huge bird. Help is at hand from Campbell’s with its 24hour Holiday Leftover Hotline. From November 1 until the end of 1999, call toll free 888-4-leftover to get easy, delicious turkey recipes. Or, even easier, log on to Campbell’s website at www.campbellsoup.com and print out the recipes. On the day after Thanks giving the Hotline will be min. or until hot. STIR. Sprinkle with remaining onions. Bake 5 min. Serves 6. TIP: Use 1 bag (16 to 20 oz.) frozen beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 11/2l l/2 lb. fresh green beans for this recipe. staffed live from 8 a.m. to 8 p.m. (EST). Here’s a 20-minute recipe for Monterey Turkey Faji tas, one of several available on the Hotline, made fast and easy with Campbell’s Condensed Cream of Mushroom Soup: Campbell’s Mon terey Turkey Fajitas Pre/Cook Time: 20 min. INGREDIENTS: 1 tbsp. Vegetable oil 1 medium green or red pepper, cut into strips 1 medium onion, sliced 1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup or 98 percent Fat Free Cream of Mushroom Soup 1/2 cup Pace* Thick & Chunky Salsa* 2 cups cooked turkey cut in strips 8 flour tortillas (8“) 1 cup shredded Monterey Jack Cheese HEAT- oil in skillet. Add pepper and onion and cook until tender-crisp. ADD: soup, salsa and turkey and heat through. SPOON: about 1/2 cup turkey mixture down cen ter of each tortilla. Top with cheese and additional salsa. Fold tortillas around filling. Serves 4. • Try any one of these varieties available regional ly: Cilantro, Chlpotle or Roasted Pepper & Garlic.