European Stars And Stripes (Newspaper) - November 22, 1985, Darmstadt, Hesse                                Magazine gobble Day and other strange thanksgiving recipes from the is staff t thanksgiving is a uniquely North american Holiday. It Means Lood an football games and joining with family an friends for a traditional thursday. And like the rest of the americans celebrating away from Home the diverse staff of 7719 stars and stripes has some wonderful and strange remembrances of thanksgivings past do not make Loon  from the Eskimo Cookbook i be celebrated thanksgiving All Over the world from Czechoslovakia to France to Okinawa. And those Many thanksgiving dinners abroad have ranged from the traditional Turkey and dressing to French haute cuisine to czech Beer Hall fare. Other thanksgivings when i be been in charge of the cooking i be prepared intimate dinners for two and orchestrated bullets for a horde of family and  of my favorite easy to prepare thanksgiving menus consists of creamy pumpkin soup followed by baked Ham with Orange Mustard Glaze accompanied by Lima Beans and Corn bread with Cranberry Pecan mousse for dessert. It s a Down Home Southern meal that s a Nice change from the Standard thanksgiving fare and it s sure to please your guests. The following recipe for creamy pumpkin soup makes an elegant first course for thanksgiving dinner or a satisfying main course for less elaborate everyday meals. Creamy pumpkin soup 2 medium on Loni 2 urge garlic Clouti 1 cup milk 3 Tablespoons butter 1 but spoon flour 1 Tablespoon mild Curry powder 3 dupe Chicken Stock 1 Tablespoon Brown Tugar 1 Tablespoon Lemon juice 2 to 3 Teaspoons fre Fly grated Nutmeg 2 eur Polo Neie ounce in pumpkin Puree 1 cup whipping Cream Garnith if you do not plan to use whipped Cream As a Garnish make the soup with two cups of milk and two cups of Chicken Stock. Finely chop the onions. Chop the garlic and put the milk into a Small Saucepan Over Low heat. Melt the Butler in a Large Saucepan. Saute the onions in the melted butter until they Are soft and Golden but not browned. Add the garlic and saute for two minutes More. Stir in the flour and Curry powder and Cook stirring constantly for 2 to 3 minutes. Remove the pan from the heat and stir in the warm milk. Pour the contents of the pan into a blender Container and blend on medium Speed until the onions Are thoroughly pureed. Pour the Puree Back into the Large Saucepan and stir in the Chicken Stock Brown sugar Lemon juice Nutmeg and Salt. Make sure the ingredients Are thoroughly mixed. Add the pumpkin Puree and stir until All the ingredients Are Well blended. The mixture should be smooth. Return the pan to the stove and Cook Over medium heat stirring constantly until the soup is hot and begins to thicken slightly. Do not let the soup Boll. Taste Tor seasoning you might want to add a bit More Salt depending on the saltiness of the Chicken Broth you used. Whip the Cream until soft peaks form. Ladle the soup into bowls and Garnish each serving with a Large Dollop of whipped Cream. Grate additional fresh Nutmeg Over the top if desired. Serve hot. Makes six Servings. Sharon Hudgins. Lood columnist her to prepare it for special occasions. For birthdays in addition to presents we d get Mother Koester s thanksgiving Turkey dinner. I be never been a Ian of Sweet potatoes but the Way she fixes them is even better than her chocolate cake. Maybe it s because i like Brandy As much As she likes chocolate. Here s the recipe branded Sweet potatoes 2vi Pound tweet potatoes v Pound butter i cup Light Brown sugar 1 Teaspoon cinnamon / Teaspoon Nutmeg a Teaspoon Alt a cup Brandy boil potatoes in skins until soft. Remove from water and Cool. Peel and slice crosswise into slices about 1to inches thick. Place in Well greased shallow baking dish. Dot with the butter. Mix dry ingredients and Sprinkle Over potatoes then pour on the Brandy. Bake at 375 degrees f Tor 30 minutes. Serves six. Leah Larkin features editor god sends meat and the Devil sends  _ Thomas 0eqney Cogito Ergo Spud. I think therefore Graffiti my Mother s thanksgiving dinner was always traditional Turkey with Basic stuffing no oysters chestnuts or other weird ingredients and lots of everything else from your Basic Cranberry sauce to chocolate cake. My Molter an acknowledged Chocoholic in t much for pumpkin. In deference to the american tradition however she usually served a bakery bought pumpkin pie plus one of her famous. Chocolate cakes. The meal was always Superb my Brothers and i liked it so much that we pleaded with South Louisiana is known for its Good Cooks and even better eaters so it seems natural that any Holiday that revolves around food is an affair to remember. One of the Best that comes to my mind is thanksgiving 1954. The night before thanksgiving we loaded the car. My parents. Uncle Buck and aunt Rita five kids a 25-Pound Turkey a Ham that could keep Rhode Island going for six months a Case of Bourbon and three cases of Dixie Beer were packed into our 50 Pontiac for the 70-mile trek to the old Homestead on the Mississippi Gulf coast. In those Days. Buck and Rita each tipped the Scales just shy of 300 pounds and my Pappy positioned them on opposite ends of the rear seat to balance the Load As he put it. Cousins Marian and Larry were on their laps with Cousin Freddy and my brother Glen jammed in the Middle. Freddy and Glen could t be seen but we knew they were there continued on Page 14 Friday november 22, 1985 the stars and stripes Page 13