The Lincoln Log Cake has its origin in the fact that Abraham Lincoln grew up as a poor boy in a log cabin in Illinois. As a young man he is reported to have studied by the light of the fireplace, doing his arithmetic on the back of a shovel with a piece of charcoal. To remember his humble beginnings we now have a Lincoln Log cake.

Assorted Chocolates

Mini-Eclairs

Cheesecake with Fruit Toppings

Cherry Pie

Lincoln Log Cake*

Apple Crisp

Truffles

Promotional Displays

Colors: Red, White and Blue.

Themes: Decorate with images of a hatchet, cherries and a log cabin. Include displays of related food products, canned cherries and other pie fillings, and cake and frosting mixes. If appropriate, display might also include pictures of Presidents Washington or Lincoln and their respective monuments in Washington, D.C.

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1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs (2/3 cup)

1 cup sugar

1/3 cup water

1/4 cup cocoa

1 teaspoon vanilla

Preheat oven to 375F (190C). Grease a jelly roll pan and line bottom with greased brown paper or aluminium foil. Measure flour by dip-level-pour method or by sifting. Blend flour, baking powder and salt; set aside. Beat eggs in small mixer bowl until very thick and lemon-colored. Pour beaten eggs into large bowl. Gradually beat in sugar. Blend in water and vanilla, on low speed. Slowly mix in dry ingredients (low speed) just until batter is smooth. Pour into pan. Bake 12 to 15 minutes.

Loosen edges and immediately turn upside down on a towel sprinkled with confectioners' sugar. Remove paper. Trim off edges. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake, remove towel. Fill with one cup sweetened whipped cream. Roll up carefully. Frost with Thin Chocolate Icing (recipe below). Run point of knife lengthwise in frosting to simulate bark. Decorate with candied or maraschino cherries and cut-up gumdrops shaped into leaves.

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1 square unsweetened chocolate (1 oz.)

1 teaspoon butter

1 cup sifted confectioners' sugar

2 tablespoons boiling water

Melt chocolate and butter together over hot water. Remove from heat. Blend in sugar and water. Beat only until smooth but not stiff.

February or March

Mardi Gras, which in French means "Fat Tuesday", combines religious tradition with a carnival or festival to welcome Spring. In the Christian religion it used to be the last day meat could be eaten before the Catholic Lenten fast leading up to Easter. But in the United States it has come to mean the carnival season celebrated in New Orleans with street parties, masquerade balls, parades with spectacular floats and costumes and lively jazz music everywhere. Mardi Gras was brought to New Orleans in the early 19th century - when it was still a French colony - by young people from Paris who missed the lively pre-Lenten activities they experienced in Europe. New Orleans still retains its French flair and is known for its Cajun (French-Acadian) and spicy Creole (Afro-Caribbean) cuisine which incorporates a wide variety of the bountiful seafood found in the Mississippi River delta region. Some people say New Orleans has the best food in the U.S.A.

Smoked Oyster Roll

Seafood Gumbo*

Duck Jambalaya

Shrimp or Crawfish Etouffee

Green Salad with Creole Vinaigrette

Dessert Crepes

Promotional Displays

Colors: Purple, Green and Gold.

Themes: Decorate with cutouts of masks, fancy costumes, ball gowns, and replicas of the carnival's King and Queen, along with samples of Cajun and Creole food specialities. One can also add jazz musical images to highlight the fact that New Orleans is the home of U.S. jazz music.

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8 ounces kielbasa or Cajun sausage, cut into 1-inch slices

1/3 cup olive oil

1 pound okra, stems removed

2 cups diced onions

4 cloves garlic, finely minced

1 cup coarsely chopped red bell pepper

5 cups chicken stock

1 cup coarsely chopped green bell pepper

1 teaspoon ground cumin

3 cups chopped plum tomatoes,

1/2 teaspoon cayenne pepper slightly crushed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 bay leaf

1 pound large shrimp, peeled and deveined

12 ounces sea scallops

12 ounces Maine cooked lobster meat

8 ounces lump U.S. crabmeat, cartilage removed

2 tablespoons chopped fresh parsley

In a large pot or Dutch oven, saute the sausage over medium heat until brown, about 15 minutes. Remove it from the pot and set aside.

Add half the oil to the pot. Then add the okra and cook over medium heat until slightly soft, about 15 minutes. Add the remaining oil, onions, bell peppers, and garlic. Stir, and cook another 10 minutes.

Add the chicken stock, tomatoes, cumin, cayenne, salt, black pepper and bay leaf. Simmer, uncovered, for 30 minutes.

Add the shrimp and scallops to the gumbo and simmer another 5 minutes. Then add the lobster, crabmeat, and parsley, adjust the seasonings, and heat through, 2 to 3 minutes. Serve immediately.

March 17

Originally conceived to celebrate the birth of St. Patrick, the Patron Saint of Ireland, St. Patrick's Day in the United States is now an unofficial holiday honoring the heritage of the millions of Irish immigrants who came to the United States. It is said that the Irish descendents in the U.S. now put on a bigger and noisier St. Patrick's Day celebration than do people in Ireland. On this day everyone in America is Irish and the "wearin o' the green", the color of Ireland, is de rigueur. Parades are held in many cities. The biggest and best known parades are in New York City and Boston where there still are large Irish-American populations. The day is typically celebrated with parties with a GREEN theme, i.e. green beer, green frosting on cakes and cookies and with everyone wearing some green article of clothing. The Shamrock, a small three-leaved grass plant is representative of this holiday and is duplicated on cakes and candies for the festivities. St. Patrick's Day, with its symbolic green, also heralds the beginning of spring across the United States.

Dilled Smoked Salmon Spread on Crackers

Corned Beef and Cabbage

Wearin' O' the Green Potatoes

Irish Soda Bread*

Shamrock Pie

(Key Lime Pie)

Green Beer

Irish Coffee

Promotional Display

Colors: Green and Gold.

Themes: Decorate with shamrocks, leprechauns, green top hats and long stemmed pipes. Display U.S. corned beef, salmon and fresh vegetables.

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4 cups unbleached flour

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 teaspoon baking soda

6 tablespoons butter

1 1/2 cups raisins

1 tablespoon caraway seeds

2 eggs

1 1/2 cups buttermilk

Heat oven to 350F (175C). Grease a 2 quart casserole (the traditional shape is round).

In a large bowl, mix flour, sugar, baking powder, salt, and baking soda. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in raisins and caraway seeds.

In a medium size bowl, beat the eggs lightly with a fork. Remove and reserve 1 tablespoon of the beaten egg.

Mix buttermilk into the bulk of the eggs and stir into the flour mixture just until the flour is moistened. The dough will be sticky. Turn dough out onto a well floured board and, with floured hands, knead it about 10 strokes.

Shape dough into a ball and place in casserole. On the top cut a 4 inch cross about 1/4 inch deep. Brush top of loaf with reserved beaten egg.

Bake about 1 hour and 20 minutes, or until a cake tester or toothpick comes out clean. Cool in casserole on a wire rack for 10 minutes, then remove bread from casserole and cool completely on the rack.

March or April

Easter is the first taste of Spring, the rebirth of flowers and trees - all the spring festivals rolled into one. The many different customs observed during Easter time have their origins in pre-Christian religions as well as in Christianity. All in some way are a "salute to spring", marking renewal or rebirth. The white Easter lily captures the glory of the holiday, which people celebrate according to their different beliefs. Some attend a sunrise service, a religious gathering at dawn followed by an Easter breakfast. In many American homes children wake up on Easter Sunday to find that the Easter Bunny has left them baskets of candy. They might also take part in an Easter Egg Hunt, looking for decorated eggs the Easter Bunny has hidden around the house or yard. These "hunts" are sometimes sponsored by local communities and children look for eggs hidden at a playground or local park. Prizes are given to the children who find the most eggs. A variation of these hunts, an Easter Egg Roll, is held at the White House every year and children under 12 are invited to come and roll decorated eggs across the White House lawn. In many cultures the bunny and the egg are symbols of fertility. People also buy new clothes for Easter and wear them for the first time when they go to church and at family gatherings afterwards. This "parade" of new clothes has led to the custom of "Easter Parades" in many cities, the most famous being the one along Fifth Avenue in New York City. Like most other American holidays, Easter is a time to get together with family and friends over a festive meal.

Watermelon Basket filled with Fresh Fruit Salad

Easter Ham en Croute

with curried fruit compote

Ricotta Cheese Pie*

Spinach Souffle

Hot Cross Buns* and Braided Easter Bread

Chocolate Basket with White Chocolate Strawberries

Promotional Display:

Colors: White, Purple, Green and Yellow.

Themes: Easter Bunnies with baskets of colored eggs and Easter candies nestled in green paper grass. Decorate with fresh Easter lily plants, and large and brightly colored flowers, either fresh, artificial, papier-mache or carved wood.

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Small, soft, slightly sweet buns with shiny brown tops.

1 package of dry yeast

3 1/4 cups of all-purpose flour

1/4 cup warm water

1 teaspoon cinnamon

3/4 cup milk, warmed

1/2 teaspoon nutmeg

1/3 cup sugar

1/4 teaspoon ground allspice

1 1/2 teaspoons salt

1/2 cup California currants or raisins

4 tablespoons (1/2 stick or 1/4 cup) butter, softened

2 tablespoons chopped candied citron

2 eggs

Stir the yeast into the water and let stand a few minutes to dissolve. Combine the milk, sugar, salt, butter, and eggs in a large bowl, and beat well. Add the dissolved yeast and mix thoroughly. Beat in 1 1/2 cups of the flour, the cinnamon, nutmeg, and allspice, cover the bowl, and let rise for about 1 hour, until the batter is bubbly and double in bulk.

Add the remaining flour and blend well, adding more flour if necessary to make the dough firm enough to handle. Turn out onto a floured surface and knead until smooth and elastic; knead in the raisins and citron during the last minute or so. Put the dough in a greased bowl, cover, and let rise until double in bulk.

Punch the dough down and turn it out onto a lightly floured surface. Roll out into a rectangle about 14 X 10 inches and 1/2 inch thick. Cut the buns with a round cutter about 2 1/2 to 3 inches in diameter, and place about 1 inch apart on greased baking sheets. Gather up the scraps, reroll them, and continue cutting until your have used all the dough. Let rise, uncovered, until double in bulk.

Just before baking, use floured scissors to snip a cross on the top of each bun, cutting about 1/2 inch deep. Bake in a preheated 375F (190C) oven for about 15 minutes, until the tops are golden brown. Remove from the oven and transfer to a rack. Makes about 20 buns.

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Crust for 2 nine inch pies:

2 cups all-purpose flour

1 teaspoon baking powder

1 dash salt

1/2 cup sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla

2 - 3 tablespoons cold milk

Put dry ingredients in a bowl. Cut in butter, add eggs, vanilla and milk. Knead into a ball and chill for at least two hours. Roll out dough to cover the bottoms of two pie pans and crimp the edges. Fill with the following cheese mixture.

Filling:

8 eggs

2 pounds of ricotta

1 cup sugar

1 tablespoon flour

1 tablespoon vanilla extract

1 1/2 tablespoons orange juice

1 1/2 tablespoons lemon juice

3 tablespoons finely chopped lemon peel

Beat eggs and cheese until smooth. Add other ingredients. Divide into two pie plates. Bake at 350F (175C) for 15 minutes, and 325F (165C) for 30 minutes. Chill before serving.

Second Sunday in May

Mother's Day was designated a national holiday in the U.S. in 1914. On this day American children of all ages try to show in some tangible way how much they appreciate what their mothers have done for them. Many children do this by serving their mothers breakfast in bed. It is also common for young children to give mother something that they have made themselves. For older children flowers and candy are the more common gift. The "official" flower for Mother's Day is the red carnation but bouquets of other spring flowers or a flowering plant are also popular. Mother's Day is the busiest day of the year for American restaurants as it is "forbidden=@for Mom to cook on her day!

Frosty Pineapple Drink

Banana Bread with Honey

Cheese Souffle'* or Asparagus Quiche

Orange Blossom Fruit Salad Baskets

with grapes, orange segments, apple slices,

and strawberries

Promotional Display

Colors: Spring Pastels in Pink, Blue, Green and Yellow.

Themes: Decorate with baskets of flowers, fancy chocolates in decorative boxes, breakfast tray sets with colorful linens, china and glassware.

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1/4 cup butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon dry mustard

Dash of ground red pepper (cayenne)

1 cup milk

1 cup shredded American Cheddar cheese (4 ounces)

3 eggs, separated

1/4 teaspoon cream of tartar

Preheat oven to 350F (175C). Butter 1 quart souffle' dish or casserole. Make a 4 inch band of triple thickness aluminium foil 2 inches longer than circumference of dish. Butter one side. Secure foil band by tying with string, buttered side in, around top edge of dish.

Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.

Beat egg whites and cream of tartar in medium bowl on high speed until stiff but not dry. Set aside. Separately beat egg yolks on high speed bout 3 minutes or until very thick and lemon colored. Stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.

Gently pour into souffle' dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into serving with 2 forks. Serve immediately. Serves 4.

Same as above, except: omit mustard, red pepper and cheese. Add 1 cup chopped cooked shrimp, and 1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves to sauce before adding the beaten egg yolks.

Third Sunday in June

The United States is one of the few countries in the world that has an official day to honor fathers. On this day across the country fathers are typically given presents, treated to a special dinner and made to feel important and appreciated. The origins of Father's Day are unclear but it was declared a national holiday in 1924 as a day to honor and recognize father's role in the family. Since this holiday coincides with the beginning of summer and outdoor barbecues, Dad's special meal often features something cooked on an open grill.

Seafood Brochette

Cajun Blackened Steak

Stuffed Baked Potatoes

Green Salad with Blue Cheese Dressing

Sliced Tomatoes Vinaigrette

Strawberry Shortcake*

Promotional Display

Colors: Dark Blues and Greens, and White.

Themes: Decorate with barbecue grills and related implements. Display fishing gear, pole and tackle, tennis racket and balls, golf bag and clubs or other light sports equipment.

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1 quart fresh California strawberries, sliced

1/2 cup sugar

1/3 cup butter

2 cups all-purpose four (if using self-rising flour, omit baking powder and salt)

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

sweetened whipped cream

Mix strawberries and 1/2 cup sugar. Let stand 1 hour.

Preheat oven to 450F (230C). Cut butter into flour, add 2 tablespoons sugar, the baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut with floured 3 inch cutter. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Split crosswise while hot. Fill and top with strawberries. Top with sweetened whipped cream. Serves 6.

June

June is the month for graduates of all sizes and ages. Graduation marks the end of one step in the student's education and his or her moving on or "graduating" to the next. Graduations are thus very hopeful occasions, with the promise of new beginnings and future success. Parties with family and friends are a regular feature in the graduation festivities and the new graduate is "toasted", congratulated and presented with appropriate gifts to mark the occasion. A seasonal summer buffet is often served since graduations occur at the beginning of the summer season.

Champagne or Fruit Punch

Iced Tea with Lemon and Mint

Smoked Salmon in Phyllo Pastry

Watercress Rolled Sandwiches with Cream Cheese

Cucumber and Tomato Sandwiches

Curried Chicken Salad with Grapes*

Marinated Vegetables

Petits Fours

Ice Cream or Frozen Yogurt Sundae Bar

Promotional Display

Colors: Black and White, Blue and White, and Red and White.

Theme: Decorate with graduation caps and gowns, diplomas and school yearbooks.

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4 cups freshly cooked boneless U.S. chicken breasts, cut in bite sized pieces

Mix chicken with the following dressing:

1 cup plain yogurt

1/2 cup sour cream

1/2 cup mayonnaise

2 teaspoons fragrant curry powder

1/2 cup mango chutney

1/2 cup chopped fresh coriander

1/2 chopped red pepper

1/2 chopped scallions

1 cup chopped celery

salt & pepper to taste

Arrange on lettuce leaves and garnish with toasted Californian almonds and coconut, and red and green grapes. Makes 12 servings.

The Fourth of July

Three Cheers for the Red, White and Blue!

This most American of holidays brings out the patriotism of all U.S. citizens as they enjoy parades, barbecues, games and fireworks displays. The Fourth of July period is also one of the most popular times for family reunions and vacations. Many Americans celebrate "The Fourth" with large "block" or "company" parties attended by family, friends and associates.

The Fourth of July is officially known as "Independence Day" as it was the day in 1776 that members of the Continental Congress in Philadelphia signed the Declaration of Independence, stating the intention of the American colonies to separate from English rule. At that time, John Adams, one of the members of the Congress and later second President of the United States, declared that in the future the Fourth of July would be "celebrated by pomp and parade, with shows, games, sports, guns, bells, bonfires and illuminations from one end of this continent to the other".

Since everyone loves a day off from work and July boasts the best weather of the year, most local communities host parades and day-long picnics with regional foods and specialties. The parades have patriotic and local themes with community members dressed up like the members of the Continental Congress, along with beauty queens and politicians all marching to music from a local high school band. Other activities might include a band concert in the park, a friendly game of baseball, three-legged races and watermelon and pie eating contests. At dusk everyone assembles to watch the fireworks display. Wherever Americans are around the world, they always get together for a traditional Fourth of July celebration.

Vegetable Sticks with Onion Dip

Barbecued Chicken, Hamburgers and Hot Dogs

with all the fixins

Grilled Corn on the Cob

Old Fashioned Potato Salad*

Crispy Cole Slaw

Baked Beans

Brownies*, Apple and Blueberry Turnovers

Peach Cobbler

Plenty of Cold Beverages

Promotional Displays

Colors: Red, White and Blue.

Theme: Decorate with Firecrackers, U.S. flag, Stars and Stripes material and bunting. Outdoor equipment such as barbecue grills and related implements, baseball bats, gloves and balls. Play American music appropriate for the day, i.e. John Phillips Souza marches, etc.

Song: America the Beautiful

Some alternative regional favorite menus for the Fourth of July come from New England and the Chesapeake Bay region. Each takes full advantage of the seafood specialities unique to these regions and have become traditional summer recipes for many Americans.

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1 cup mayonnaise

2 tablespoons vinegar

1 1/2 teaspoons salt

1 teaspoon sugar

1/4 teaspoon pepper

4 cups cubed, cooked Washington State potatoes (5 to 6 medium size potatoes)

1 cup sliced celery

1/2 cup chopped onion

2 hard-cooked eggs, chopped

Combine the mayonnaise, vinegar, salt and pepper in a large mixing bowl. Stir in the potatoes, celery, onions and eggs. Cover and chill until it is to be served. Serves 6.

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4 squares unsweetened chocolate

3/4 cup (1 1/2 sticks) butter

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

1 cup chopped walnuts (optional)

Preheat oven to 350F (175C) (325F or 165C for glass baking dish).

Heat chocolate and butter over low temperature until melted. Stir sugar into chocolate and butter mixture until well blended. Mix in eggs and vanilla. Stir in flour (and walnuts) until well blended. Spread mixture into greased 13 X 9 inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT overbake. Cool in pan. Cut into squares. Makes 24 fudgy brownies.

Another favorite Fourth of July festival menu is the "New England Clambake". This menu has its origins with the native Americans whom the early colonists met when they first came to North America. It features many food items that were unique to America at that time. Even if you live away from the sea, you can prepare a clambake most anywhere with a little advance planning.

For each person you will need:

1 large Washington State potato, scrubbed

1 ear of corn in the husk (with inside silk removed)

1 U.S.chicken leg/thigh combination

1 large link of seasoned sausage

6 or more clams (in their shells)

1 thick fish fillet

1 pound Maine lobster

For 8 people put two inches (5 centimeters) of water in a large covered 12 quart (6 liter) pot and bring it to a boil. About 60 minutes before you want to eat add potatoes and cover. 15 minutes later, add chicken, adding more water if necessary and cover. 15 minutes later, add sausage and corn and cover. 15 minutes later, add clams, fish and lobster. Steam for 15 minutes or until lobster is red and clams are open.

Serve with melted butter and hot clam juice (canned or bottled). A clambake is traditionally eaten outdoors at big tables with bibs or large napkins to protect clothing as the lobster and clam shells can be messy. The clambake can be preceded with a bowl of New England or Manhattan Clam chowder served with oyster crackers. For dessert serve watermelon or ice cream with California strawberries.

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Another regional favorite outdoor meal at this time of year is Maryland Steamed Crabs, making use of the delicious blue crabs found in the Chesapeake Bay in Maryland and Virginia.

For each dozen crabs, take:

2 1/2 tablespoons crab seasoning (like Old Bay)

3 tablespoons of salt

water and vinegar (or beer)

12 quart (6 liter) pot with a raised rack, minimum 2 inches (5 centimeters) high.

Fill pot with water and vinegar (or beer) in half and half proportions to just below the level of the rack. Layer crabs on the rack and sprinkle with crab seasoning. Cover and steam until crabs are red. Serve outdoors on tables covered with newspapers and mallets to crack the crabs. Condiments: mild chili sauce and white vinegar.

August

August is the last month of the summer vacation season and the perfect time for a picnic at the beach or in the mountains away from the heat and rush of the city. One doesn't think of going to the beach or the mountains without a picnic basket and it must include foods that travel "cool" and well.

Cherry Tomatoes Stuffed with Blue Cheese

Southern Fried Chicken*

Marinated Steak Salad

Pennsylvania Dutch Three Bean Salad

Rice Salad with Red Peppers

French Bread

Cheese Muffins

Lemon Squares, Chocolate Chip Cookies*, Dream Bars

Apples and Peaches

Promotional Display

Colors: Yellow, Blue and Green.

Themes: Decorate with picnic baskets, colorful paper plates and cups, thermoses and coolers, beach umbrellas and other seasonal picnic items and implements.

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2 U.S. chickens(2 1/2 to 3 pounds each), each cut into 8 pieces

2 eggs

1 cup milk

3 cups unbleached all-purpose flour

1 tablespoon paprika

2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

3 cups corn oil

Rinse the chicken pieces well and pat them dry. Beat the eggs and milk together in a shallow bowl. In another shallow bowl, stir together the flour, paprika, salt and pepper. Dip the chicken pieces first in the egg mixture, then in the flour. Coat them well, shaking off any excess. Heat the oil in a deep-fryer or large deep skillet to 375F (190C). It should be hot, but not smoking. Lower the heat slightly, and fry the chicken in the oil in small batches until golden and crisp all over, 10 to 15 minutes. Drain the chicken on a cake rack or on paper towels. Serve hot or at room temperature. Serves 6 to 8.

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These cookies have been around a long time but they were made famous by Ruth Graves Wakefield, who operated the Toll House Inn in Whitman, Massachusetts, and served them to her guests.

16 tablespoons (2 sticks or 1 cup) butter, softened

3/4 cup granulated sugar

3/4 cup dark-brown sugar

2 eggs

2 1/4 cups flour

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon hot water

2 cups chopped U.S. walnuts

2 cups (12 ounce) semisweet chocolate morsels,

or(2 cups coarsely chopped semisweet chocolate)

1 teaspoon salt

Preheat the oven to 375F (190C). Grease some cookie sheets.

Beat the butter until it is smooth. Add the granulated sugar and brown sugar and beat until thoroughly blended, then add the eggs and vanilla and beat until light and fluffy.

Combine the flour and salt, and stir and toss them together. Stir the baking soda into the hot water. Add half the flour to the butter-sugar mixture and beat well, then beat in the baking soda and water. Add the remaining flour and beat until completely mixed. Stir in the walnuts and chocolate.

Drop the dough by heaping teaspoonfuls onto the cookie sheets, placing them about 2 inches apart. Flatten each cookie slightly with your wet fingertips into a disk about 1/3 inch thick and 1 1/2 inches across. Bake for 10 to 12 minutes, or until they have spread slightly and are lightly browned all over. Do not underbake; they should be crisp and crunchy. Remove from the cookie sheets and cool on a rack. Makes about 80 cookies.

Add 1 cup peanut butter to the butter-sugar mixture. Omit the walnuts, and add 2 cups of roughly chopped unsalted peanuts.

September

September in America ushers in "Indian Summer", the beginning of the school year and the start of the football season. High school, college and professional football games are weekend rituals and draw avid supporters to the stadiums or to the TV screen throughout the season. Many people make a party out of going to the game and gather together for "Tailgate" picnics, setting up a buffet of food and drinks on the tailgates of their station wagons or vans at the stadium. This picnic can be duplicated at home to serve while the host and guests watch their favorite team on television.

Three Layer Mexican Dip*

with Tortilla Chips

Mexican Rice

Chicken and Pepper Fajitas

with Flour Tortillas

Chile con Carne*

Jalapeno Corn Bread

Fresh Tomato Salsa

Chocolate Crinkles and Mexican Wedding Cookies

Cold Drinks and Sangria

Promotional Displays

Colors: Gold, Orange, Brown and Russet.

Themes: Decorate with sporting equipment such as American "footballs", soccer or rugby balls, field hockey sticks and with baskets of freshly harvested apples, pears and other fruits. Display samples of packaged Tex-Mex products and packages of dried beans and nuts. Snacks such as potato chips and American Beer are essential.

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1 1/2 cups canned refried beans

1 1/2 cups sour cream

1/4 teaspoon chili powder

1/4 teaspoon salt

1/2 cup grated sharp American Cheddar Cheese

1/4 cup chopped pitted California black olives

2 scallions (green onions), white bulb and 3 inches green, halved lengthwise and diced

1 1/2 cups Guacamole (see below)

1/2 cup seeded and finely diced fresh plum tomatoes

1/2 teaspoon garlic powder

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

Spread the refried beans over the bottom of a 10 inch round glass baking dish. Cover it with the guacamole.

In a small bowl, combine the sour cream, garlic powder, chili powder, cumin, salt, and pepper. Mix thoroughly, and spread on top of the guacamole.

Sprinkle the top with the cheese, tomatoes, olives, and scallions. Serve either chilled or hot (bake for 15 minutes in a preheated 425F (220C) oven), with taco chips. Serves 6.

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2 ripe avocados, halved and pitted

4 teaspoons fresh lemon or lime juice

1 large ripe plum tomato, seeded and chopped

1 tablespoon chopped red onion

Salt and freshly ground black pepper, to taste

Dash of Tabasco or hot pepper sauce

Scoop the avocados into a bowl. Add the lemon or lime juice, and mash the avocados coarsely.

With a fork, gently mix in the tomato, onion, salt and pepper, and Tabasco sauce. Serve within an hour or two at room temperature. Makes about 1 1/2 cups.

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3 tablespoons cooking oil

1 onion, chopped

2 teaspoons U.S. chili powder

2 teaspoons ground cumin

1 teaspoon dried red pepper flakes

2 cups crushed tomatoes

1 3/4 cups beef stock

1 tablespoon sugar

1 teaspoon dried oregano

2 pounds U.S. beef, cut in 1/2 inch cubes

1/4 cup tomato paste

salt and freshly ground black pepper to taste

Heat 2 tablespoons of the oil in a flameproof casserole or Dutch oven. Add the onion, chili powder, cumin, oregano, and red pepper flakes. Cook over medium-low heat for 5 minutes. Set aside.

Heat the remaining 1 tablespoon oil, and brown the meat over high heat, in batches if necessary. Stir in the tomatoes, beef stock, tomato paste, and sugar and onion spice mixture. Simmer, uncovered, until the beef is tender, 1 3/4 hours, covering the pot when the mixture becomes thick. Season with salt and pepper.

Serve the chili with rice, if desired. Serves 4 to 6.

As cool fall weather comes to most of the U.S., thoughts turn to the changing colors of the foliage, cozy fireplaces, excursions to country markets for the fall harvest of apples, pears and other fruits and vegetables. At this time of year "souper" parties are an enjoyable way to take the chill off the the nippy days and nights.

Virginia Brunswick Chicken Stew*

with Corn Sticks

Country Minestrone Soup

with garlic toast

Old Fashioned Beef and Vegetable Soup

with Southern Biscuits

All American Apple Pie

with Ice Cream or Cheddar Cheese

Pecan Pie*

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1 3 to 3 1/2 pounds U.S. broiler-fryer chicken, cut up

4 cups water

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon black pepper

dash of ground red pepper (cayenne)

2 cans (16 ounce each) whole tomatoes, undrained

1 can (16 ounce) U.S. whole kernel corn, undrained

1 can (16 ounce) U.S. lima beans, undrained

2 medium potatoes, cubed (about 1 cup)

1 large onion, diced

1 cup sliced okra

Place the chicken, 4 cups water and the salt in a 5 quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer about 40 minutes or until juices run clear.

Skim fat from broth. Remove skin and bones from chicken if desired. Return chicken to broth. Stir in pepper, red pepper, tomatoes, corn, beans, potato, okra and onion. Heat to boiling; reduce heat. Simmer uncovered 45 minutes. Serves 8.

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Basic pie dough for 9 inch pie shell (see below)

3 eggs

1/2 cup dark-brown sugar

1 teaspoon vanilla extract

1 cup dark corn syrup

4 tablespoons (1/2 stick or 1/4 cup) butter, melted

1 1/4 cups pecan halves or coarsely chopped pecans

Topping:

1 cup heavy cream, chilled

Preheat the oven to 425F (220C). Line a 9 inch pie pan with the rolled-out dough and set aside.

Beat the eggs in a bowl with a fork or wire whisk until the yolks and whites are blended. Add the corn syrup, brown sugar, melted butter, and vanilla, and blend well. Stir in the pecans, then pour the mixture into the pie shell.

Bake the pie for 15 minutes, then reduce the heat to 350F (175C) and continue baking for another 15 to 20 minutes, or until the pie tests done. Do not overbake! Let the pie cool a bit, and just before serving whip the cream, and either spread it over the pie or pass it separately in a bowl.

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(9 inch pie shell)

1 1/2 cups of flour

1/4 teaspoon salt

1/2 cup vegetable shortening (Crisco)

3 -4 tablespoons cold water

Mix the flour and salt together in a bowl, add the shortening, and work it into the flour with a pastry blender, two knives, or your fingertips until the mixture resembles fresh bread crumbs. Sprinkle on the water, a tablespoon at a time, stirring lightly with a fork after each addition (use enough water so that the dough hold together). Form the dough into a ball. Roll out the dough on lightly floured surface until it is about 1/8 inch thick and 2 inches larger that your inverted pie pan. Transfer the dough to the pan, then trim and crimp the edges for an unbaked pie shell.

Second Monday in October

All American school children learn the story of Columbus and how he discovered America. An Italian, Christopher Columbus thought he could find a new sea route to the treasures of India and Asia. Unable to find supporters in Italy, he convinced Queen Isabella of Spain to finance his expedition. Sailing westward from Spain with three ships, he landed unexpectedly in the new world of America on October 12, 1492. Thinking he had landed in India he called the natives "Indians" and claimed the lands for Spain. The continent was later named America after another Italian explorer, Amerigo Vespucci, who firmly established that Columbus had discovered a whole new continent and not just islands off the coast of Asia. One of the first ceremonies honoring Columbus for his discovery was held in New York City in 1792. The District of Columbia, the site of the U.S. capital city of Washington is named after Columbus.

The idea of a Columbus Day holiday was first proposed by Italian-Americans in New York City in October 1866 to express pride in their Italian heritage. Italian-American organizations and societies in other cities picked up on this idea and Columbus Day has become a day of parades, banquets and dances remembering the discovery of America and Columbus' Italian heritage. Today it is celebrated by all Americans with their favorite Italian food specialties.

Antipasto Salad with Mini Calzones

Vegetarian Lasagna

Eggplant Parmigiana

Risotto with Shrimp

Chicken Cacciatore with Red and Green Peppers*

Foccacia Bread

Tiramisu

Biscotti and Gelati

Espresso

Promotional Displays

Colors: Red, Green and White.

Themes: Decorate with pictures or images of Columbus and his three ships, his landing in America and meeting the Indians. Display popular Italian-American food products with spices and pasta.

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1 2 1/2 to 3 pound chicken, cut up

1/4 cup finely chopped onions

1/2 cup dry Californian white wine

1/2 cup chicken stock, canned or fresh

1 bay leaf

2 tablespoons olive oil

1 teaspoon finely chopped garlic

2 tablespoons white wine vinegar

1/2 teaspoon dried oregano, crumbled

2 cups sliced red & green peppers

Salt and freshly ground black pepper

Wash the chicken quickly under cold running water and pat the pieces dry with paper towels. Season the pieces with salt and a few grindings of pepper.

In a heavy 10 to 12 inch skillet, heat the olive oil until a haze forms over it. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. Transfer the browned pieces to a plate. Now pour off almost all of the fat from the skillet, leaving just a thin film on the bottom. Add the onions and garlic and cook them over moderate heat, stirring constantly, for 8 to 10 minutes, or until they are lightly colored. Add the wine and vinegar and boil briskly until the liquid is reduced to about 1/4 cup. Then pour in the chicken stock and boil for 1 or 2 minutes, stirring constantly and scraping in any browned bits that cling to the pan. Return the browned chicken to the skillet, add the oregano and bay leaf, and bring to a boil. Cover the skillet, reduce the heat and simmer, basting occasionally. In about 30 minutes, the chicken should be done; its juices will run clear when a thigh is pierced with the tip of a sharp knife. Meanwhile, saute the peppers in 2 tablespoons of olive oil until lightly cooked but still crisp, about 5 minutes.

To serve, arrange the pieces of chicken on a heated platter. Discard the bay leaf and boil the stock left in the skillet until it thickens slightly and has the intensity of flavor desired. Pour sauce over the chicken. Garnish with the peppers. Serves 4.

October 31

Halloween originated as a holiday connected with evil spirits, with witches flying on broomsticks, ghosts and black cats, goblins and skeletons. Today, children dressed in costumes and masks eagerly rush house to house shouting "Trick or Treat" and demand candy and other sweets.

Like many other American holidays Halloween has its origins in pre-Christian and Christian customs. October 31 was the eve of the Celtic New Year - when the Celts believed ghosts walked and mingled with the living. When night fell, the townspeople dressed up and tried to resemble the souls of the dead. Hoping the ghosts would leave peacefully before mid-night and the New Year, the people carried food to the edge of town and left it for the spirits. The tradition came to the U.S. with the Irish immigrants in the 1840's.

Black is one of the colors of Halloween, probably because most of the celebrations occur at night. In the weeks before October 31, Americans decorate their windows with silhouettes of witches and black cats. The pumpkin, an orange colored squash, is also a symbol of Halloween and orange is the other color associated with the holiday. Carving pumpkins into jack-o'-lanterns is a popular Halloween custom. Adults also get caught up in the Halloween festivities, hosting costume balls and neighborhood block parties. Halloween is now said to be the second most popular U.S. holiday, after Christmas.

Harvest Vegetable Plate with Ranch Dip

Cauldron of Pumpkin Soup*

with Black Bread

Black Bean Vegetarian Chile*

with Corn Bread

Hearty Make-Your-Own Sandwiches

with Brown Bread and Assorted Fillings

of Cold Cuts and Cheeses

Mustards and Relishes

Witches Brew*

Hot Mulled Cider or Wine

Halloween Treats

Caramel Apples, Popcorn Balls

Ginger Spice Cake* and Black Cat Cookies

Promotional Displays

Colors: Black and Orange.

Themes: Decorate with costumes and masks, cutout images of witches, black cats, ghosts and skeletons. Display a pumpkin patch and a Jack-o'-Lantern cutting demonstration.

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1 tablespoon olive oil

1 medium sized leek, white part only,chopped

4 cups chicken broth

1 large onion, chopped

1 bay leaf

1/2 teaspoon ground white pepper

3/4 teaspoon curry powder

1/2 teaspoon salt or to taste

1/4 teaspoon ground nutmeg

1/2 cup milk and 1/2 cup cream

1 pound canned pumpkin, or pureed fresh pumpkin

Heat olive oil in a medium-size soup pot over medium heat. Add onion and leek and saute' 1 minute. Cover with waxed paper and a lid and cook 15 minutes or until softened but not brown, stirring occasionally. Stir in pumpkin, chicken broth, salt, curry powder, nutmeg, pepper, ginger, and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Remove bay leaf. Puree the mixture in batches in a blender or food processor for a smoother texture.

Return soup to pot. Add milk and cream and cook over medium heat, stirring occasionally, until heated through. Adjust seasonings. Garnish each serving with sprinkling of parsley or coriander. Serves 6 to 8.

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2 quarts (8 cups) apple cider

1 teaspoon allspice

1/4 teaspoon salt

1 U.S. orange, sliced

1/2 cup brown sugar

1 teaspoon whole cloves

1 lemon, sliced

1 cinnamon stick

1 small U.S. orange, cut into 8 wedges, studded with cloves

In a large saucepan, combine cider, brown sugar, allspice, cloves, salt, lemon and orange slices, and cinnamon stick. Slowly bring to a boil over medium heat. Cover and simmer 20 minutes. Strain; add orange and lemon slices back, if desired.

Pour warm cider into punch bowl or mugs. Garnish with clove-studded orange wedges. Makes 8 (1 cup) servings. Brew may be refrigerated overnight and reheated or served cold.

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1/2 cup (1 stick) unsalted butter

3/4 cup dark molasses

1/2 cup milk

2 tablespoons hot water

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 cup brown sugar

3/4 cup light corn syrup

1 teaspoon baking soda

2 1/2 cups all-purpose flour

2 egg whites

1 large egg

1 teaspoon ground cloves

Lemon glaze:

1 1/2 cups powdered sugar, sifted

2 to 4 tablespoons lemon juice

dash of yellow food coloring

Cake: Preheat oven to 325F (165C). Grease a 13 X 9 inch baking pan. Line bottom with waxed paper and grease the paper.

In a medium saucepan, heat butter, brown sugar, molasses, corn syrup, and milk until butter melts. In a small bowl, dissolve baking soda in hot water. stir into butter mixture in saucepan. Place flour, ginger, cloves, cinnamon, egg, and egg whites in mixing bowl. Add warm butter mixture to flour mixture in bowl; beat until combined. Pour batter into prepared pan. Bake 40 to 45 minutes or until skewer or wooden pick inserted in center comes out clean. Cool 10 minutes. Invert cake onto a wire rack, remove from pan, and cool thoroughly.

Glaze: Place powdered sugar in bowl. Stir in 2 tablespoons lemon juice. If too thick to spread, add additional lemon juice a teaspoon at a time, until mixture is the correct consistency. Tint with food coloring if desired. spread or drizzle glaze over smoothest side of cake. Cut into squares to serve. Makes 16 servings.

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1 eggplant, cut into 1/2 inch cubes

1/2 cup olive oil

2 zucchini, cut into 1/4 inch dice

1 yellow bell pepper, cored, seeded and diced

8 ripe plum tomatoes, cut into 1 inch cubes

1 cup chopped fresh parsley

3 tablespoons best-quality chili powder

1 tablespoon dried oregano

1/2 teaspoon dried red pepper flakes

2 cups cooked black beans

1/2 cup chopped fresh coriander

1 tablespoon coarse salt

2 onions, cut into 1/4 inch dice

1 red bell pepper, cored, seeded and diced

4 large cloves garlic, coarsely chopped

1 cup vegetable bouillon

1/2 cup slivered fresh basil leaves

1 1/2 tablespoons ground cumin

1 teaspoon freshly ground black pepper

salt to taste

1 1/2 cups canned corn kernels

1/4 cup fresh lemon juice

sour cream, for garnish

grated Monterey Jack cheese, for garnish

3 scallions, white bulb and 3 inches green, thinly sliced, for garnish

Place the eggplant in a colander. Toss it with the coarse salt, and let it sit for 1 hour to remove the moisture. Pat dry with paper towels.

Heat 1/4 cup of the oil in a large flameproof casserole. Add the onions, zucchini, bell peppers, and garlic. Saute' over medium-low heat for about 10 minutes.

Place the remaining 1/4 cup of oil in a skillet, and cook the eggplant over medium-high heat until just tender, about 10 minutes. Using a slotted spoon, transfer the eggplant to the casserole.

Add the tomatoes, bouillon, 1/2 cup of the parsley, basil and spices to the casserole. Cook over low heat for 30 minutes, stirring occasionally.

Add the black beans, corn, coriander, and lemon juice. Cook another 15 minutes. Adjust the seasonings, and stir in the remaining 1/2 cup parsley. Serve hot, garnished with a dollop of sour cream, grated cheese, and scallions. Serves 8.

Fourth Thursday in November

Almost every culture in the world has a celebration of thanks for a plentiful harvest. The American holiday began as a feast of thanksgiving in early colonial days almost 400 years ago. In 1620, over one hundred Pilgrims sailed from England to the New World and landed in what is now Plymouth in the State of Massachusetts. Their first winter was very harsh and nearly half the colonists died. The following spring, the Indians taught the remaining Pilgrims how to grow corn (maize) and other unfamiliar crops, as well as how to hunt and fish.

In the autumn of 1621, bountiful crops of corn, barley, beans and pumpkins were harvested and the colonists held a feast to express their thanks. They invited the local Indian chief and ninety of his braves to join them. The Indians came bringing deer and other wild game for the feast. Other items served included native cranberries and squash. Researchers question whether turkeys were actually served in the original menu, but eels and clams probably were, and possibly even popcorn!

This yearly day of Thanksgiving became traditional in most states and in 1864 President Lincoln declared Thanksgiving an official holiday. Every year since then the U.S. President has made a Thanksgiving Proclamation to the nation.

Thanksgiving is the most "American" of all the holidays and is celebrated by all Americans regardless of their background or religion. It is a time for sharing and reflection. Family members from all generations gather together if geographically possible, and give thanks for all they have. No gifts are exchanged on this holiday, enhancing its non-commercial aspect, and its memory is one of a happy family reunion around a bountiful table. In the spirit of of sharing, civic groups give Thanksgiving baskets to people in need and many organizations offer a free Thanksgiving meal, with turkey and all the trimmings to those who can not afford to prepare their own.

The traditional turkey, cranberry sauce and pumpkin pie appear on most tables across the U.S., but the rest of the menu may vary with ethnic and regional preferences. For better or worse, commercialism has crept into this holiday. Families gather round the television to watch the Macy's Day Parade in New York City and the multitude of football games that follow. Snacks and beer are a must for the "couch potatoes". The day after Thanksgiving marks the unofficial first day of shopping for Christmas and the day often yields the highest single day's sales in stores across America.

Cranberry Shrub

Cold Shrimp and Tomato Bisque

Relish Tray

with Celery, Carrots, Olives, Corn Sticks

Roast Tom Turkey*

with Sausage and Chestnut Stuffing*

Gravy*

Cranberry Relish

Mashed Potatoes

Candied Sweet Potatoes

Plantation Green Beans with Almonds

Pumpkin Pie with Whipped Cream*

Mince Tarts and Pecan Pie

Mixed Nuts

Apple Cider, Champagne, California Cabernet Sauvignon

and Port

Promotional Display

Colors: Brown, Gold, Orange and Russet.

Themes : Decorate with Pilgrims and turkeys, pumpkins, wicker cornucopias filled with nuts, apples and other fruits. Display real or imitation pumpkins, gourds and squash, ears of dried Indian corn and corn stalks. Snacks and beer should be readily available.

Song: Over the River and Through the Woods

Poem:

We thank you for the food we eat,

We thank you for the world so sweet,

We thank you for the birds that sing,

We thank you, God, for everything.

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1 U.S. turkey, 12 to 15 pounds

melted butter or margarine for basting

turkey broth (see below)

softened butter or soft margarine

turkey stuffing (see below)

turkey gravy (see below)

salt and pepper

Thoroughly defrost and rinse the turkey well in cold water inside and out and dry it thoroughly with a cloth towel. Sprinkle salt and pepper inside and out if you wish.

Fill body and neck cavities of the bird loosely with stuffing (it expands). Secure the neck skin to the bird's back with a skewer and tie the legs together. Tuck the wings behind the turkey's back.

Preheat oven to 350F (175C). Put the turkey on a roasting rack in a large baking pan. Rub the breast, wings, and legs with softened butter or margarine. Roast the turkey for 1 hour. Check occasionally. You may want to baste the bird with additional melted butter or margarine.

Reduce heat to 325F (165C). Allow 30 minutes baking time per pound. A meat thermometer should reach 180F (85C) when inserted on the inside of the thigh. If you are not using a thermometer, check that the juice runs clear, not pink, when the thigh is pierced with a sharp knife.

When the turkey is done, put it on a platter and keep it warm. The turkey should rest at least 15 or 20 minutes before you carve it. Hints: The larger the turkey, the lower the oven temperature should be. For a 12 to 15 pound turkey, reduce heat to 325F (165C) after an hour; for a larger bird, even lower. The object is to cook the meat and brown and crisp the skin at the same time.

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6 cups water

1 medium-size onion stuck with 2 whole cloves

2 celery stalks, leaves and all, roughly chopped

Turkey giblets

1 large carrot, roughly chopped

salt

Bouquet garni: several parsley springs, 3 or 4 peppercorns, 2 or 3 garlic cloves, and 1 bay leaf tied up in a square of cheesecloth

Heat the water in a large saucepan with a lid. Rinse the giblets with cold water, drain, and drop them into the saucepan. When the water boils, add all the other ingredients and reduce heat so that the pot, partially covered, simmers. Remove the liver when it is tender - test it after 10 minutes. Simmer giblets until a knife easily pierces the gizzard, usually about 1 hour.

Let pot cool until you can handle it. Strain the broth (there should be about 4 cups) and discard the vegetable and bouquet garni. Remove giblets from stock and, along with liver, dice for gravy or discard. Taste broth and add salt to taste. Refrigerate broth, tightly covered.

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4 tablespoons fat from the roasting pan

4 tablespoons flour

4 cups turkey broth (see above)

salt and pepper

Drain the fat from the roasting pan into a measuring cup. If there is less than 4 tablespoons fat, add butter or margarine to make 4 tablespoons.

Return measured fat to the roasting pan. Put it over medium heat. Stirring constantly with a wooden spoon, add flour. Cook slowly until the mixture is thick and smooth.

Add broth or a combination of broth and water. Bring gravy to a fast simmer, stirring. Be sure to scrape up all the brown bits from the bottom of the pan. Cook until the gravy is thick and smooth. Add salt and pepper to taste. To serve, stir well and pour into a warmed gravy boat.

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7 cups stale white bread and rolls, crumbled

1/2 cup chopped fresh parsley

1 egg, lightly beaten

1 cup canned chestnuts, unsweetened

2 cups diced cooked sausage

1 cup chopped celery, leaves and all

1 1/2 teaspoons dried rosemary

1 cup turkey broth (see above)

salt and pepper

Toss bread, celery, herbs, and egg together. Add broth. Add salt and pepper to taste. Roughly chop and gently fold in chestnuts and sausage. Stuff turkey. Bake extra stuffing in separate pan for 30 minutes at 325F (165C).

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1 can (16 ounce) pumpkin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

3/4 cup sugar

1/4 cup brown sugar

dash salt

2 eggs, slightly beaten

1 can (13 ounce) evaporated milk

1 unbaked 8 inch piecrust

Preheat the oven to 425F (220C).

Mix all ingredients except crust until smooth and blended and until sugars are dissolved.

Turn filling into pie crust. Do not overfill pan.

Bake at 425F (220C) for 15 minutes; reduce heat to 350F (175C) and continue baking 45 to 50 minutes, until piecrust is lightly browned and filling is set. Let cool completely before serving. It is normal for filling to puff up during baking, then sink slightly as the pie cools.

December 25

Merry Christmas

Christmas is a joyful religious holiday when Christians celebrate the birth of Jesus Christ. To people all over the world, Christmas is a season for giving and receiving presents. Immigrant settlers in the U.S. brought many different holiday traditions with them. One of the most enduring is that of Father Christmas, which American children have adopted as "Santa Claus", a cheery and portly old gentleman with a white beard, a red suit and a twinkle in his eye. American children believe that Santa and Mrs. Claus live at the North Pole where his elves manufacture and wrap Christmas presents. Then on Christmas Eve, December 24th, Santa hitches his eight reindeer to a sleigh, loads it with the presents and delivers them to children around the world who have been good. While Santa Claus lives only in our minds, his spirit of giving is the major theme of Christmas.

Americans who celebrate Christmas usually have their own unique traditions surrounding this holiday. The wonderful diversity of foods, music and songs, prayers and stories make Christmas the >Holiday of Holidays" in the U.S. Going home for Christmas is the most cherished tradition of the holiday. Everyone joins in to help with the preparations for the festivities -decorating the tree and the house, shopping for and wrapping the presents and cooking all the food. In spite of the commercialism which often accompanies these preparations, the message of sharing with others is still the central meaning of this holiday.

Whether you are in the supermarket, restaurant, bakery or food manufacturing business, this information will provide you with plenty of ideas to create your own promotional events.You may want to create an end aisle display in your supermarket featuring the traditional foods and their ingredients. Restaurants are encouraged to decorate in the traditional theme and offer a special menu. Bakeries and pastry shops may want to feature special breads, pastries or confectionery items to celebrate the season.

Thank you for your support of U.S. food products!

Dennis Voboril

Director, U.S. Agricultural Trade Office

Author information:

This information is provided to you by:

The U.S. Agricultural Trade Office (ATO) Jakarta

The U.S. ATO is the USDA office of the U.S. Embassy Jakarta that promotes U.S. food products in Indonesia.