deap breath ... long lines

I used to love coming back to my cashier’s job at Thanksgiving. I worked through part of high school and most of college at a Tulsa grocery store. But Thanksgiving was always the best. Sure, you were worn out by the end of the day, but that Monday, Tuesday and Wednesday (yoiks!) went by so fast because of how busy the store was. I went out yesterday and encountered the crowds I usually avoid by grocery shopping during the week. Over the next days the lines will only get longer, the aisles more crowded. All I could think was: “I gotta meet the bus at home! But getting stressed out is only going to make it worse. OK. Just take a deep breath and you’ll be out of here before you know it.”

So I hope all of you out in it this weekend find what you need on the first trip and can enjoy passing the time “on que” with Brittany, Brad-gelina, TomCat and company.

I thought I’d round up some make-ahead Thanksgiving dishes with appetizers. We space out the day by eating a few appetizers somewhere between noon and two, then have the feast about 5 and dessert later. But these little gems come in handy for the other three nights we have visitors … something to fill the void after a long drive on Wednesday or to nibble during the card games. Most of them are easy to make with the kids, even really young ones. My daughter started learning to make the Olive Cheese Spread when she was about 4. Except for chopping the onions, everything else is ready for her to mix together. At 8 she can get all the ingredients and tools together and just waits for the onions to be ready. Usually we talk about her favorite stories or what she’s reading at the time, but sometimes something more significant will come up and we’ll have an important talk. Can’t wait to see how much more I learn when she can do the dishes!

Other times my brothers will show up in the kitchen. They both do all of their cooking and are great help. Usually these conversations are never serious … just a lot of laughter and maybe a few stories about when we got in trouble as kids. The work goes by almost as quickly as one of those turkey shifts in the grocery store, and I fall asleep quite thankful for Thanksgiving traditions.

Aunt Lesa always has a great appetizer for family gatherings. Here are two quick, easy ones.
Artichoke Dip
1 14 to 15-oz. can artichokes in water
¾ cup mayonnaise
¼ cup parmesan cheese
1 tsp. lemon juice
1 tsp. garlic powder Drain and chop artichokes, mix with other ingredients. Bake at 350 for 25-30 minutes or microwave on high for 6 minutes, stirring halfway through. Serve warm with an assortment of crackers.

(Lesa notes to use the regular-sized packet of Italian dressing mix for this one.)
Fiesta Salsa Dip
2 fresh tomatoes, chopped
4 green onions, thinly sliced
8 ounces shredded Monterey Jack cheese
8 ounces shredded sharp cheddar cheese
1 4½-oz. can black olives, chopped
1 4½-oz. can diced green chilies, drained
Mix 1 packet (0.7 ounce) Italian dressing according to the directions. Pour over all ingredients and mix well. Chill 4 hours or more. Serve with tortilla chips.

My cousin Gayle shared her mom’s much-sought-after meatball recipe. “Throw the finished meatballs in a crock pot and you have a great hot appetizer,” Gayle writes.
Cocktail Meatballs
Meatballs: 2 lbs. ground beef
1 envelope Onion Soup mix
1 cup bread crumbs
3 eggs
Mix the above, roll into small balls and put in a shallow roasting pan
Sauce: 1 small can sauerkraut, rinsed and drained
1 12-oz. can whole cranberries
1 cup brown sugar
1 bottle Heinz Chili Sauce
1 chili sauce bottle filled with water
Simmer sauce ingredients for 10 minutes. Pour over meatballs. Cover with foil and bake at 350 degrees for 2 hours. Do not brown the meatballs

The next few are from my mom and are great to make ahead. Garnish the LID to a plastic container with leaf lettuce and place the cheese ball on top. Seal the container to the LID and later serve the cheese ball on the disguised LID, saving you from damaging your carefully crafted cheese ball.
Cheese Ball
2 8-ounce packages cream cheese
½ t Lawry’s seasoned salt
½ t Worcestershire sauce
1-8 green onions, chopped
1 5-ounce package dried beef
Finely chop half of the beef and onions. Combine with other ingredients, mixing well. Shape into a ball. Cover the cheese ball with the remaining beef and onions to prevent drying. Chill at least two hours.

Many years ago I would offer to assemble these for Mom whenever guests were over … one for them, one for me! And from there, my husband’s family learned to serve it cold as a spread on anything from taco chips to rye bread. As for me, well, it was often a meal when I was in college, and still serves as lunch every now and then.
Olive Cheese Spread
8 ounces grated cheddar cheese
2¼ ounces (1 can) chopped black olives
2-3 chopped green onions
mayonnaise
1 loaf party rye bread
Combine cheese, olives, onions and mayonnaise, using only enough mayonnaise to make the mixture spreadable. Chill at least two hours. Spread mixture on rye bread and place under broiler until cheese melts. Serve hot.

Aunt Sally forwards a quick make-ahead starter, too.
Raspberry Cheese Spread
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack orprovel cheese
6 chopped green onions
1 cup chopped pecans
4-6 Tbsps. mayonnaise
1 tsp. Worcestershire sauce Line a 9-inch pie pan with plastic wrap. Mix all ingredients together and press into pan. Chill at least 2 hours. When ready to serve, invert pie pan onto a plate. Remove plastic wrap and spread with rasberry fruit spread or raspberry preserves. Serve with an assortment of crackers.