Image provided by: Clackamas Community College; Oregon City, OR
About The Clackamas print. (Oregon City, Oregon) 1989-2019 | View Entire Issue (Nov. 13, 2013)
P R IN T : Arts& Culture Wednesday, November 13,2 013»# 8Bt 5 TU RKEY:,Waystogperadf he hoi ¡day Continued from Page 1 Also, Thanksgiving is not just about turkey and mashed potatoes; sometimes neonfeiBarefr unique meals B cultural footL Maybe this season. li> a cultural twist on dinner. Try^S^oasted chicken and red soup and biscuits, J g chocolate cake for dessert insmStr of pies. Want to do something nite who don’t have the opportunity to eat turkey on Fhanksgiving? Associated Student Government is hosting a food drive, which W S ^ o v ; 20. - ASG’s^Public Affairs Senator Inessa Stbfono fte lp ^ ta im the dfSye. “The student and family can sign up for the food boxes Th a n te ^ ^ tg ,” Stefano said, write how many people "äte4h ther^® tlyf’...W^'’did 3 f boxeslast year and we#exf>iet 40 to 45 [this year]. We also give out coupons, like 30 to 40 that give you a free turkey.” The Clackamas Print asked students about their plans for Thanksgiving. And while follow the tradition o f eqling with family, there are some that have altemati ve ways to cel ebrate Thanksgiving:... ' ','A. - Josh Jackson: “I have gone hunting in the past on Fhanksgiving. We also just shoot guns at a firing range " • Danielle Lafferty: “!'go to see a movie on Thanksgiving/* A lisha Lingren: “On Thanksgiving we pick out-who to get presents for on Christinas. We draw names.”. Ezra Molina: “1 do what my family does. We look through Black Friday magazines. If I did do something different, other than sitting and eating, I would go to the zoo. That would be fun.” Christian McKeldin: “I go to to see my extended family and have dinner. I like the tradition. We are family ori- jlk ed .” Feras ' Aljohani, originally from Sâudi Arabia: “I have been in this country for a year and three months. 'Cast year I just spent the holiday with my friends am mBBly^t*’v‘. \ Grandparents’ sweetest fruit salad around You Need: I 6 to 8 cups fruit, such <is pineapple chunks, m anda rin oranges, red graphs, green grapes, sliced strawberries, sliced bananas, maraschino cherries or canned fruit—but not fruit cocktail. I REPEAT: NO FRUIT COCKTAIL. Fresh fruit is always pre ferred. Variety is good. Try canta loupe. watermelon or lioney- dew. ’’Be wilp in your, fruit selections. 1 quart heavy cream (Grandpa says i f you have trouble liftin g it, it’s good heavy cream. Not entirely sure if he was joking on that bit J 2 to 4 tablespoons sugar , , 2 teaspoons vanilla Directions: Place all fruit in colander and se t in sin k to d r un In a Luge bowl, bent heavy cream until soft peaks form. Add sugar and \anilla and continue beating u n til Joss. B .Fold fruit into whipped cream, and serve. K eep leftovers refrigerated. stil'i peaks lorm Do not over-beat or ere.nn will turn into butter, and that’s — Compiled by Erin Carey Peanut butter cups Tor gluten-free hunger Gluten-Free Vegan Peanut Butter Cups Filling: 1 cup creamy peanut butter 1/8 cup Earth Balance butter 1/8 teaspoon salt (optional) 1/4 teaspoon pure vanilla extract 1 cup confectioners’ sugar chocolate coating: 9 ounces 70 to 100% dark chocolate (crushed) 1 tablespoon vegetable shortening Directions: Put peanut butter, butter and salt into a microwavable bowl. Heat ingredients in micro- wave for one minute, stirring every 30 seconds. Once ingredients are com pletely combined, stir in con fectioners’ sugar. Combine until smooth. Set aside. Combine crushed chocolate and shortening into a micro wavable bowl. Microwave on high for 30 seconds at a time, stirring in between until com pletely smooth. Salatka Jarzynowa: Polish vegetable salad I come from Polish heritage. My parents immigrated to the United States in 1986. I grew up eating traditional Polish dish es, and while we would have the traditional American-style Thanksgiving, we would sneak in some European food as well. This recipe is bit of everything thrown together in a salad that has been a favorite of my family and guests. Ingredients: 3 eggs 3 potatoes 3 carrots 3 apples 16 oz can of peas 4 dill pickles 4 to 5 tbs. of mayonnaise Put the eggs (whole, in shell), potatoes and carrots (all unpeeled) in a pot and bring them to a boil. Reduce the heat and allow the pot to simmer until the carrots become soft. Remove from heat and let the pot cool, then drain the water. Peel the eggs, carrots and potatoes. Chop the eggs, carrots, pota toes, pickles and apples and com bine everything together. Add 4 to 5 tbs. of mayonnaise, mix everything up and salt and pepper to taste. Cranberry Sauce in a can: When my family moved to the U.S., we didn’t really have enough money and had to scrape together a first Thanksgiving meal. Since then, we’ve been able to have bigger and better Thanksgivings, but we always include a simple cheap serving on the table to remind us of our past: cranberry sauce out of a can. Buy a can of cranberry sauce. Open it up and pour it out on a serving plate. If you did it right it should come out in one or two chunks in the shape of a can — ridges and all. — Compiled by Chris Browarski Line mini or normal-sized cupcake liners in a cupcake pan. Place about one spoonful o f chocolate in the bottom o f each cupcake liner. Let cool for 5 to 10 minutes in freezer. Place about a spoonful or two o f peanut butter in the middle o f the cupcake liners. Pour rem aining m elted chocolate over the top o f the peanut butter until completely covered. Cool in refrigerator o f freez er until firm. Enjoy! Store in refrigerator or freezer for best results. — Compiled by Karina Gustafson Carrots to cake Cake: - 2 cups sugar 11/2 cups vegetable oil 3 eggs 2 teaspoons vanilla 2 1/4 cups flour 2 teaspoons cinnamon 2 teaspoons baking soda 1 teaspoon salt 2 cups shredded carrot 2 cups flaked coconut 1 8-ounce can crushed pineapple, drained 1 cup walnuts (optional) Frosting: 6 ounces cream cheese, room temperature 1/2 cup (1 stick) melted butter 1/4 cup milk 2 teaspoons vanilla 1/4 teaspoon salt 3 to 4 cups powdered sugar Cake Directions: Preheat oven to 350 degrees F. Generously grease 9xl3-inch baking pan. Combine sugar, oil, eggs and vanilla in large bowl and blend using wooden spoon. Stir in flour, cinnamon, soda and salt and mix well. Fold in carrot, coconut, pine apple, and walnuts. Pour into prepared pan. Bake until tester inserted in center comes out clean, about 50 minutes. Let cool in pan 5 minutes. Invert onto rack and let cool. Frosting Directions: Combine cream cheese, butter, milk, vanilla and salt in medi um bowl and blend well using electric mixer. Beat in enough powdered sugar to make mix ture spreadable. Frost top and sides of cooled cake. Yields 16 to 20 servings. — Compiled by Denee’ Shelton
