Thanksgiving

HistoryIn 1620 a group of people left the south coast of England to live in

America. They arrived in November, and many of them died during that

first winter. The local tribe, the Wampanoag Indians, taught these

Europeans how to plant corn and catch the local fish. As a result, the

following autumn the settlers had collected enough food to survive the

winter. As a thank you, the Europeans invited the native Americans to a

feast which lasted three days. Unfortunately, this was one of the few

examples where the Europeans cooperated with the local people, Only in

1863, thanks to President Lincoln, Thanksgiving became a National

Holiday.

THE DAY AFTER THANKSGIVING HAS MARKED THE START OF CHRISTMAS SHOPPING

WITH STORES REDUCING

THEIR PRICE SOMETIMES BY

OVER 50%

Cyber Monday, the following

Monday, is the day for online

bargains. Billions of dollars are

spent on Black Friday and

Cyber Monday.

Macy’s Thanksgiving Day ParadeIn the 1920s one of New York’s most famous department stores began a parade through

the streets of the city to celebrate Thanksgiving. Now the parade is famous for

its fifteen enormous ballons depicting favourite children’s characters such as

Kermit the Frog or Snoppy, Toothless the Dragon or Paddington Bear

What do they eat on

Thanksgiving?

Roasted turkey, sweet potatoes, green

beans,carrots and squash soup

Cranberry and

traditional cornbread

Pumpkin pieIngredients 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin

purée (can also use puréed cooked butternut squash) 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 teaspoon salt 2 eggs plus the yolk of a third egg 2 teaspoons of cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamon 1/2 teaspoon of lemon zest 1 good crust 1 good crust

Preheat your oven to 425°F.

 Beat the eggs in a large bowl. Mix in the sugars, salt, spices, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.Serve with whipped cream.