Thanksgiving Greetings!

November 20, 2012

So Thanksgiving is only a couple of days away! Can you believe how fast the time flies? While your family is hustling and bustling, we’d like to take a few moments to just take a look at the holiday itself . . . and maybe even offer some delightful recipes for your feast.


Thanksgiving is one of those iconic American holidays, one where we travel to spend time with family, where we give thanks and celebrate the bounties in life, and where we feast. It’s around this time that our children spend their last day before the holiday learning about Pilgrims and Indians, and making colorful hand-traced paper turkeys. We all know the legendary beginnings of the Thanksgiving celebration as surely as we know our own birthdays. But let’s go over the history a little bit as we peer past the Macy’s parade, and the cornucopias of leaves and pumpkins.


Thanksgiving, as we all know, began with the Pilgrims as they celebrated their first harvest in the early 1600’s. But, unlike our modern version of the event, their Thanksgiving lasted 3 days! Can you imagine cooking for that long? Still, this little event fast became a tradition, and during the Revolutionary War, the Continental Congress made a habit of appointing several thanksgiving days a year. But the holiday we know today didn’t come about until the Civil War, when President Lincoln proclaimed a national Thanksgiving Day. He chose the final Thursday in November, as the year was drawing to a close.


So why is Thanksgiving not on the last Thursday of the month this year? Well, you can thank good old F.D.R. for the change. In 1939, Roosevelt decided to push back the holiday – as that year also had five Thursdays in Thanksgiving, and he wanted a longer holiday spending season. This decision didn’t necessarily go over well, especially when Roosevelt tried his act again the next year – pushing Thanksgiving even farther back, to the third Thursday. Half of the states decided to go against his executive order, while Texas – unable to decide between the traditional date and the new one – took both days as a national holiday (two weeks in a row!)


Growing tired of the dispute over which day to celebrate (or maybe simply unwilling to cook huge feasts twice in one month), Congress switched Thanksgiving back to the last Thursday of the month. And then promptly changed their mind and declared Thanksgiving to be on the fourth Thursday of November. Thankfully, it wasn’t changed again.


So, now that Thanksgiving is right around the bend, we’re all no doubt looking forward (or not) to the arduous yet rewarding task of preparing Thanksgiving Day dinner. The following are some ideas and recipes that you might find useful for your Turkey Day.



Bacon-Stuffed Turkey

So what if, no matter what you do, your turkey just doesn’t come out right? What if it’s always dry, despite the fact that you have a basting timer set for every ten minutes? Well, a good solution is to stuff your turkey. With bacon. I know, you might be thinking, “I’ve already got the stuffing, the veggies, the dressing, etc.!” But really, you should consider this tasty twist. It may not be the healthiest variation, but if you’re looking for a fantastic taste (and are already devoted to an after-holidays cleanse), this is the way to go. Plus it’s simple.


So, just prepare your turkey like normal, and stuff some bacon in the cavity (uncooked; it will crisp up in the oven). Make sure to poke some holes in the turkey to help further moisturize your bird (this helps the juices that you baste with to really sink in). And then stick your turkey in the oven and wait.



Berry-Sauce Pork Loin

If you’re looking for a holiday alternative to your normal turkey option (or a backup plan), this is the perfect thing!



Pork Tenderloin

Red wine





Minced garlic

Onion Powder

Italian herbs


First thing, you’ll want to prepare that Pork Tenderloin. Place it in an oven-safe dish and add a ¼ cup of water. Make holes all over the top of the tenderloin (as many as you can without mincing the meat). Rub the garlic, onion powder, and Italian herbs onto the tenderloin. Pour a liberal amount of red wine (it can be cheap!) over the loin. You’ll want the liquid to go halfway up the side of the meat. Leave to marinate.


Pour berries into a small pot (as many as you’d like), add a splash of wine, and enough water to cover all of the berries. Bring the berries to a boil and stir for five minutes. Take the berries down to a simmer. Allow to simmer until berries are soft, stirring occasionally. Take the concoction off heat and let stand for fifteen minutes. Pour over your pork loin and cook at 400 degrees until done.


Sweet Potato Pecan Pie



1 (9 inch) unbaked pie crust

2 tablespoons unsalted butter, melted

1 cup cooked and mashed sweet potatoes

2 eggs, beaten

¾ cup light brown sugar

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

½ teaspoon salt

½ cup dark corn syrup

1 cup evaporated milk

1 ½ cups chopped pecans

2 cups heavy whipping cream

3 tablespoons confectioners’ sugar

¼ cup hazelnut liqueur

¼ cup pecan halves


1.     Preheat oven to 375 degrees F

2.     Prepare dough for one 9 inch pie. Refrigerate until ready to bake

3.     Blend together butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporate milk. Pour filling into crust and sprinkle with chopped pecans.

4.     Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool

5.     Beat together whipping cream, sugar, and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.


Recipe obtained from


Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email:

official web site:



Hello, again, Enota Readers!

We hope you all had a safe and blessed Thanksgiving holiday.  Of course today the question is, “What do I do with all these leftovers?”   Although warmed up leftovers can be good, and a nice turkey sandwich with mayo and lettuce can be tasty,  we think you will like some of these ideas even more!

Leftover Cranberry Sauce:

Cranberry Meatballs

48 frozen cooked meatballs

1/2 cup cranberry sauce

1/4 cup orange juice

2 Tbsp brown sugar

1 tsp ground ginger

1/4  tsp pepper

Bake the meatballs according to package directions .  Meanwhile, in a large saucepan, combine cranberry sauce, orange juice, brown sugar, ginger and pepper. Cook over medium heat about 5 minutes until bubbly. Add meatballs to sauce and stir. Serve with toothpicks as a party snack.  Kids love it!!!

Leftover Turkey:

Turkey Pizza

 1 Boboli pizza crust

1/3 cup mayonnaise
1/2 tsp. dried basil

1/2 tsp. dried thyme

1/8 tsp. pepper
2 Tbsp. Dijon mustard
2 cups cubed cooked turkey
1-1/2 cups shredded white cheese (Muenster, American, or Mozarella)
6 slices bacon, cooked crisp and crumbled
2 tomatoes, chopped and seeded
1-1/4 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees.
In small bowl, combine mayonnaise, basil, thyme, pepper, and mustard.  Stir in the turkey and spread crust with this mixture. Top with remaining ingredients in the order they are listed in this recipe.  Bake at 425 degrees for 10-15 minutes until crust is golden brown and cheese is melted. 6 servings

Leftover Mashed Potatoes:

Potato Pancake Crisps

2 cups mashed potatoes
1 egg, beaten
1 onion, finely minced
1/4 tsp each  salt and pepper

1/4 cup  olive oil

Mix together mashed potatoes, beaten egg and onion in a medium bowl. Add salt and pepper, mixing well.

Over medium heat, heat olive oil in a  nonstick frying pan or cast iron skillet.  Drop about 1/4 cup of the potato mixture each time into the frying pan,  forming patties that are 4 inch circles 1/2″ thick.  Cook until bottom is browned and crisp, about 3-4 minutes. Carefully turn the patty over and cook the second side until brown and crisp, 3-4 minutes.  Either serve with ketchup or applesauce, depending on which taste you prefer.

Leftover Turkey AND Potatoes:

Shepherd’s Pie Redux

1 tablespoon  butter
4 teaspoons olive oil
1 cup chopped white or yellow onions
1 cup carrots, peeled and chopped
1/2 teaspoon  each salt and pepper
1 teaspoon minced garlic

1/4 tsp  thyme

1 bay leaf
1  Tbs all-purpose flour
2 teaspoons tomato paste
2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)
1 1/4 cups chicken stock or canned chicken broth
1/2 cup green peas
4 cups leftover mashed potatoes
3/4 cup grated sharp Cheddar cheese

Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or two quart baking dish with the butter and set aside.

In a large  skillet, heat the oil over medium-high heat. Add the onions, carrots,  salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic,  thyme, and bay leaf ,  stirring to mix well.  Add the flour and cook, stirring, until thick, about 1 minute.  Stir in the tomato paste and cook,  stirring, for 1 minute.  Add the meat and stir well to combine . Gradually add the stock and then the peas, and bring to a boil.  Reduce the heat to medium-low and simmer until the mixture is thickened,  5 to 10 minutes.

Remove from the heat and discard the bay leaf.  Transfer this meat mixture to the prepared dish; then,  spoon the potatoes over the meat mixture,  spreading to the edges.  Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, about 25 minutes.

Leftover Sweet Potatoes:

Sweet Potato Wontons

2 Tbsp. butter
1 red bell pepper, finely minced
1/4 cup finely chopped onion
2 tsp. curry powder
1 cup chopped cooked sweet potatoes
1 Tbsp. flour
1/4 cup sour cream
2 Tbsp applesauce
24 wonton squares
2 Tbsp. butter, melted

Melt 2 Tbsp. butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender. Stir in cooked sweet potatoes. Cool. Stir flour, sour cream, and applesauce into sweet potato mixture.
Preheat oven to 350 degrees.  Brush wonton squares with 2 Tbsp. melted butter and press each into miniature muffin cups. Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown. Makes 24 filled wontons

MORE Leftover Turkey!

Turkey and Wild Rice Casserole

3 cups cooked wild rice
3 cups chopped cooked turkey
16 oz. pkg. frozen french cut green beans, thawed
17 oz. jar alfredo sauce
1/2 cup soft bread crumbs

Preheat oven to 350 degrees. Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12×8″ glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45 minutes –  casserole will be bubbly at the edges and the bread crumbs will be browned.

We hope these recipes will help your family finish off the Thanksgiving leftovers in a most enjoyable fashion… You might even find that some of these recipes become year-round favorites!

Another year-round favorite is spending time at Enota.  It is truly beautiful here in the North Georgia Mountains no matter what the season. And there is always lots to see and do.  Book a vacation cabin, a motel room, or the conference center for a work or church group retreat. The beauty and relaxation of mountains,  forest, and streams awaits you.

Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email:

official web site:

Hello, friends of Enota!

Always wanting to educate our readers, we bring you today several very creative recipes using ACV.   We hope you will enjoy,  use, print, and share these healthful recipes .  If you are vegetarian, there is something here for you;  likewise, if you are a meat eater, there is a recipe for you as well.  We also included a  Southern  ACV  dessert – just for the fun of it.  Enjoy!


Breakfast Energy Smoothie:  2 tablespoons organic raw apple cider vinegar; 2 tablespoons black strap molasses; 2 teaspoons vanilla extract;  1 cup juice of your choice – stronger flavors like cranberry or gogi juice work best;  2 frozen bananas;  5 – 6 frozen strawberries;  1/2  cup rice milk or almond milk.  Place the ingredients in blender and mix on high until they are thoroughly blended.  A fabulous breakfast for two!


Apple and Fennel Salad:  1 Cup apple cider;  3 Tablespoons Olive Oil;  1 teaspoon  Honey;  2 Tablespoons  ACV;   1 large Granny Smith Apple, chopped;  , 1 Fennel bulb, chopped;  2  Cups Arugula;  1 Cup toasted, chopped Walnuts.    Dee-lish!


Apple Cider Vinegar Marinated Chicken:

Boneless organic chicken breasts;

Marinade:  2 cups organic ACV;  3/4 cup honey;  2 tablespoons sherry vinegar;  1 cup white wine;  2 tablespoons corn oil;  1/4 cup tomato paste;  2 tablespoons toasted ground cumin seed;  2 tablespoons toasted ground coriander seed;   1 teaspoon black pepper;  1 teaspoon red pepper flakes;  2 teaspoons sea salt;  3 cloves garlic;  1/4 cup chopped onion;  3 tablespoons Dijon mustard.     Pound the chicken breasts with a meat mallet until they are flat. Place them in the marinade for approximately four hours.  (DO not marinade longer than 4 hours; the meat will begin to disintegrate because of the vinegar in the marinade.)  These are great cooked on the grill on high heat or under the broiler.

Other ACV Recipes:

De Best Pickled Eggs:

• 4 cups cider vinegar • 1 cup water • 3 bay leaves • 1 tsp minced garlic • 1/2 tsp pickling spice • 2 tsp black pepper • 1/2 tsp parsley flakes • 1/2 tsp paprika • 1/4 tsp dried thyme • 1/4 tsp dried oregano • 1 tbs salt • 4 tbs hot pepper sauce* • 1 dozen hard boiled eggs, peeled.    Bring vinegar and water to boil in saucepan. Cool.   Add remaining ingredients;   cover and refrigerate 24 to 36 hours.  Keeps up to 3 weeks refrigerated.  Makes 1 dozen eggs. * Any kind of hot pepper sauce can be used, depending on taste.   Additional eggs can be aded to brine.

Twyla’s Cole Slaw:

Mix these ingredients in a large bowl:  1 head cabbage, grated;  1 large white onion, chopped,  1/2 green peppers. chopped fine;  1 Cup sugar.In pan on stove, boil these ingredients:  1 Cup ACV;  1 tsp dry mustard, 1 tsp salt, 1 tsp celery seed, 3/4 Cup canola Oil.   Pour over cabbage mixture while hot.Add 1 Cup roasted, unsalted sunflower seeds or pumpkin seeds.  Stir;  chill at least four hours before serving.

Chinese Egg Noodles:

Dressing  :2 Tablespoons  dark soy sauce;  2 Tablespoons  ACV;  1 teaspoon  salt;  1 Tablespoon  granulated sugar;  1 Tablespoon peanut oil’  1 Tablespoon  sesame oil;  1 teaspoon  orange zest;  1/2 teaspoon red chile flakes

Salad:  8 ounces fresh Chinese egg noodles’  Salt to taste;  8 ounces bean sprouts, blanched;  6 ounces  carrots, finely shredded;  3 ounces daikon, finely shredded;  2 ounces green onions, sliced;  1 Tablespoon black sesame seeds.


Combine the soy sauce, vinegar, salt, sugar, peanut oil, sesame oil, orange zest, and chile flakes. Whisk thoroughly.
Cook the egg noodles in rapidly boiling salted water until tender, approximately 2 minutes.  Drain and refresh;  drain again.
Toss the noodles with the bean sprouts, carrots, daikon, green onions, and sesame seeds. Add the dressing and toss gently until the noodles and vegetables are thoroughly coated.
Chill well.

Broccoli Salad:

Dressing:  1 cup mayonnaise;  2 Tablespoons ACV;  1/3 cup sugar.

Salad:  16 ounces broccoli florets;  1 cup salted sunflower seeds;  1 medium red onion, chopped;  1/2 cup mixed dried fruit
In a small bowl,  whisk together mayonnaise,  vinegar,  and sugar until smooth.
Place broccoli,  sunflower seeds,  red onion,  and dried fruit in a large bowl.   Add dressing and gently toss to combine.   Refrigerate at least 4 hours or overnight before serving.

And, for Dessert,  Chess Pie

Ingredients:   1/2 cup butter;  2 cups white sugar;  1 teaspoon vanilla extract;  4 eggs;  1 tablespoon cornmeal;  1/4 cup cream;  1 tablespoon ACV;  1 (9 inch) unbaked pie shell

Directions:   Preheat the oven to 425 degrees F.  In a large bowl,  mix the butter,  sugar and vanilla together.  Mix in the eggs,  then stir in the cornmeal,   cream and vinegar until smooth.  Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F  for 40 minutes.  Let cool.  Cut and top servings with whipped cream.  You will think you have died and gone to heaven.

***   We realize that some of our readers do not eat meat, or avoid sugar, etc.  We have tried to include recipes for everybody… Take what you like and leave the rest.  Hopefully,   there will be an ACV recipe here for you!

This ends our series on ACV.   We trust that this series has been educational and enjoyable for our readers.   For an in-depth healthy eating experience,  come to Enota for the “Everything Ormus Conference”, May 18-22…  or,   just come anytime!   We offer organically grown veggies, picked right here on our own organic farm.  We look forward to seeing you soon!

Enota Mountain retreat

1000 Hwy 180,  Hiawassee,  GA  30546

(706) 896-9966          email:

official website:   www.enota/com

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