With all of the bells, holly, and Santas in our stores this month, you can’t help but notice the absence of Thanksgiving. We need to remember all of the wonderful things we are thankful for in our lives and to be thankful for generations past who gave us this tradition. On my Thanksgiving table this year, I’ll be serving some traditional dishes instead of dried French-fried onions or sugar-laden sweet potatoes. I have a lot to be thankful for and one of these things is the tradition of giving thanks.

While a traditional Thanksgiving dinner with turkey, dressing, cranberry sauce, and gravy can be quite delicious, sometimes I have a hankering for something a little different, not to mention a little less pricey. Both of these ideas are great alternatives if you are looking for a delicious meal to feed your family during the holiday season.

With cooler weather upon us, it is a great time of year for a hot meal. A pot of simmering soup on the stove or in the crockpot is perfect for this type of weather. Today’s recipes are two homemade family favorites, best served with a crusty bread to soak up the broth. Split-Pea Soup This split-pea soup was one of my mother’s favorites.  Simple to make with only a few ingredients, it is a filling soup that warms you to your toes.  It is well suited for these cooler evenings when you just want to
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This hearty stew is a meal in itself, warming on these cold autumn nights. Add some fresh biscuits to dip in the rich broth, and you’ll be in heaven! We’ve also included a recipe for making your own lard, the key to lighter, fluffier biscuits!

Forget four and twenty blackbirds — chicken pies are in order. Rising food costs don’t mean you have to live on skimpy meals. These hearty pies are dollar smart and completely satisfying. We’ve got two different recipes from two great cooks, so you can pick your favorite or give both a try! Barb’s Chicken Pie 8 ounces bulk pork sausage 3 tablespoons butter 1/3 cup all-purpose flour 1 3/4 cups chicken broth 2/3 cup milk Salt and pepper to taste 2 cups cooked chicken, cut into bit-sized pieces 1 cup peas (frozen, canned, or fresh)
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This pot roast recipe turns a cheap cut of meat into a succulent delight with very little work and lots of flavor. (It’s even better when you use your own homegrown herbs!) When it’s finished, it will be worthy of a Sunday or other holiday dinner. Add a side of cranberry bean salad, and you’ll be delighted in the immune-boosting color!

Nothing says comfort food like meatloaf, plus it’s a great way to use up those leftover odds and ends in the fridge. This version is dotted with ooey gooey cheese and served along side of baked mashed potatoes that cook at the same temperature as the meat.

We finally had a dry weekend in the mid-Atlantic region—time to do some yard work and clean up the summer garden. There is not too much time to be spent in the kitchen, so I like meals like this chicken and broccoli that I can put in one pot and pop in the oven.

As fall is now upon us, summer gardens will quickly be coming to an end. Don’t let any unripe tomatoes go to waste though—if you still have a few green tomatoes when the first frost arrives, pick them and serve them up fried or in a green tomato pie!

With this delicious Asian recipe, you can enjoy some of the harvests from your survival garden along with your own freshly preserved food. The fried rice is also a way to add some spice to your leftover rice! Sweet & Sour Chicken 1 tablespoon oil 1/4 cup chopped onion 1 stalk chopped celery 1/2 cup chopped broccoli 1/2 cup sliced mushrooms 1 clove minced garlic 1 cup peach preserves 1/4 cup brown sugar 1/4 cup vinegar dash of Worcestershire sauce 2 cups cooked chicken, chopped Place oil in a small saucepan and heat.  Saute onions,
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