P R IN T : Arts& Culture
Wednesday, November 13,2 013»#
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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