The DIY Diet

Thanksgiving is fast approaching and earlier this season already I’ve been the grateful recipient of pumpkin, squash, onions, tomatoes, peppers, and the like from the bounty of my brother and sister-in-law’s large garden.  They grew some lovely, large pumpkins this year, the ornamental variety, that we used for Halloween decorations.  For Thanksgiving pies, I think we’ll bake a Mrs. Smith’s Frozen Pumpkin Pie.  We like the flavor and the ease of preparation. The acorn squash has been delicious and from the tomatoes, onions, and peppers I’ve made and frozen spaghetti sauce, chili, and tomato pulp for later use. 

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In preparation for the Christmas meal I was going to prepare for my family, I was wandering around my local grocery store checking out all the interesting products.

In the freezer compartment I spotted the bin containing Jennie-O Oven Ready Turkey Breast. I checked the instructions on the bag, and couldn’t believe my eyes. The instructions stated that the product went directly from the freezer to the oven to the dinner table!

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I make wild rice as a side dish all through the year whenever my family and I get together to celebrate something special.

We love it. During the holiday season, I make it with dried cranberries instead of dried apricots. Wild rice pairs well with roasted turkey, roasted chicken, grilled pork, and, of course, walleye pike, Minnesota’s favorite fish.

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Making Chicken Diablo is a delicious holiday treat, though my family and I love it so much we will make it for special meals throughout the year.

Vera, the housekeeper and cook at the former Caland Ore Company Guest House (one of the Inland Steel Company family of companies for which I worked for many happy years) in Aitkokan, Ontario, served this dish the first night I stayed at the Guest House and generously shared her recipe with me.

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