The Saturday Evening Post » Holidays

Cartoons: Christmas Countdown

Diana Denny — Wed, 05 Dec 2012 14:20:17 +0000

Cartoons of Christmas Past—from as far back as the ’40s—show that getting ready for December 25 is never easy.

December 1951

"Mom, will you remind me when it’s time to start being a good boy?"

December 1943

SWEET little boy, and what a DARLING Christmas card." December 1948" title="xmas-card" width="368" height="257" class="size-full wp-image-77874" />

"... then they’ll say, ‘What a SWEET little boy, and what a DARLING Christmas card.'"

December 1948

"Rather like it over there."

December 1961

"Sixth floor—toys, Santa Claus, pandemonium."

December 1961

"…And here’s our own Liz Rafferty, just back from the stores with a few last-minute shopping suggestions."

December 1993

Cartoons: Christmas Countdown The Saturday Evening Post

Aunt Mary Ann’s Four-Layer Whiskey Cake

Corey Michael Dalton — Wed, 21 Dec 2011 18:30:35 +0000

My Aunt Mary Ann always made this four-layer whiskey cake for my father, a Christmas tradition dating back decades. For most of her life she kept the recipe secret, although she finally decided to share it with the rest of the family a few years ago. The resulting cake will be dense and heavy, like a fruitcake, with a strong whiskey odor and flavor.

Two warnings:

1. Obviously, this is not a particularly healthy dish, so don’t overdo it.
2. Because the whiskey in the cake is not cooked out, the dish is alcoholic, which means you won’t want to serve it to any kiddies (or teetotalers). Still, if you’re looking for an interesting and impressive new dish to serve adults this holiday season, give Aunt Mary Ann’s formerly confidential dessert a try!

Aunt Mary Ann’s Four-Layer Whiskey Cake

Ingredients:

Cakes:

1 cup room-temperature butter
2 cups sugar
1 teaspoon vanilla
3 1/4 cups sifted flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
8 egg whites

Icing:

8 egg yolks
1 1/4 cups sugar
1/2 cup butter
2 cups chopped pecans
2 cups finely chopped, seeded currants
1 3/4 cup shredded coconut
2 cups of finely chopped candied cherries (use a 50/50 mix of red and green to make it extra festive)
1/4 teaspoon salt
1/2 cup whiskey

Directions:

Cakes:
Preheat oven to 350°F.

Cream butter with electric mixer and gradually add in sugar. Beat mixture until light and fluffy; mix in vanilla.

Still using the electric mixer, slowly add in flour, baking powder, and salt. To keep the batter at a manageable consistency, alternate adding dry ingredients and splashes of milk. Beat batter until smooth.

In another bowl, beat egg whites (set aside egg yolks for the icing) with electric mixer on high until they’re stiff but not totally dry. Fold egg whites into cake batter with a spatula. Batter will be very thick.

Spoon batter evenly into four round, 9-inch, pre-greased baking pans. Bake for 15-20 minutes or until a toothpick inserted into the middle of the cakes comes out clean; remove from oven and let stand for 10 minutes before turning cakes out on wire cooling rack.

Icing:

While cakes cool, beat egg yolks with a fork and put them in a saucepan with sugar and butter. Cook over medium heat, stirring constantly for about 5 minutes or until sugar is all dissolved and mixture has thickened slightly. Remove from heat and stir in the remaining icing ingredients. Let stand until cool.

Assembly:

Spread cooled icing between cake layers and on top of assembled cake.

Place the iced cake in an airtight container for 3 or 4 days to allow it to flavor before serving.

Aunt Mary Ann’s Four-Layer Whiskey Cake The Saturday Evening Post

Hang That Tree Ornament and the Merchant Who Sold It to You

William Jeanes — Mon, 19 Dec 2011 14:00:14 +0000

My earliest warm recollections are of Christmas trees, and the difference between today’s tree decorations and those we had in 1942 Mississippi is bigger than a January Visa bill. Christmas decorations are less tasteful and traditional than they once were, but as Americans we’re proud to know they cost ten times as much.

Christmas accessories during the 1940s cost virtually nothing. Our tree-topping star was a cardboard cutout covered with wrinkled tinfoil. It looked loopy on the tree, but it was ours. My grandmother made it. Thank God she was a homemaker and not a surgeon.

Our lopsided star lived in a box with the other decorations: strings of lights, tinfoil icicles removed each year and saved for next Christmas, limp strings of tired tinsel, and colorful glass balls that would break if you glared at them. A handful of angels, stars, and Santas completed the cache.

My grandmother’s house was neither rich nor poor, and it also contained my grandfather (called Pop), my grandmother (called Mom), one aunt, my younger first cousin, and me.

Despite wartime dislocations, we had Christmas. And we decorated for it.

During the second week of December, Pop gathered up available family members and hauled us out into the country to saw down a tree, usually a six-foot cedar. We never used pine trees because they dried out and the needles fell off. The same was, of course, true of cedars, but somehow that subject never came up.

Once the tree was home, Pop nailed two boards to its trunk for a stand, Mom chose its best side, and decorating began. My cousin was two, and I was four, which made us less help and more trouble than a pair of Labradors. We could step on a bulb or two, but that was about it.

We wrapped the tree with strings of lights that were wired in series, meaning that if one bulb failed, they all went out. You had to unscrew each bulb and try a new one. When the string lighted back up, you knew you’d found the bad bulb. Our timeworn tinsel and recycled icicles went on the tree followed by ornaments. Pop ended the tree ceremony with his annual near-fall into the tree as he tried to position the star. Then someone plugged our festive firetrap into the wall, and magic lit the room.

We were ready for Christmas, and we’d got that way inexpensively—a word you use when you don’t want to say cheap. The total investment in decorations, beginning with the free tree, might have reached $20.00—a lavish sum spread out over no telling how many years.

Decorating today is an ornament of a different color. I Googled “Christmas decorations for sale” and looked at what’s available in modern Yuletide festoonery.

The trees are all artificial, and I guarantee they don’t smell like Christmas. A six-footer will cost you over $200.00. For $599.99 you can get a flocked version that hints at having been snowed on.

Traditional ornaments and tinsel ropes remain surprising bargains. Target offers 50 red balls for a giveaway $15.00, billing them shatterproof. Target must sell exclusively to childless homes.

One merchant, with “Recession Busting Prices,” has strings of lights for under $10.00. That’s so cheap you worry that Underwriters Laboratories may be asleep at the switch. But the same merchant also sells a giant pre-lighted artificial outdoor tree for a whimper-inducing $9,999.99. Pop would have sold the house for that.

For $13.99, you can have an 18-inch wreath for the door—a lighted “country twig” creation that looks like a white wire brush for your electric drill. A two-pack of artificial pine wreaths sells for as much as $169.99. But here’s the horrible part: the things come in colors beginning with traditional green and deteriorating to sky blue, sea foam green, and chartreuse.

It doesn’t end there. There’s a Santa suit with a 70-inch waistline, a foam-rubber Santa Claus beer cozy, personalized tree ornaments in birthstone colors, and enough Elvis ornaments to tacky-up Las Vegas.

There are also websites that help you make your own ornaments, but the first one I looked into announced it was going to teach me to make non-edible ornaments out of cookie dough. How much fun could that be?

Merry Christmas.

Hang That Tree Ornament and the Merchant Who Sold It to You The Saturday Evening Post

Thanksgiving Safety for Your Pets

Ashley Mitek — Tue, 22 Nov 2011 20:39:33 +0000

“Honey, where’d the turkey go?” And then you realize that the dog is also mysteriously missing in action. Expecting your dog to pass up an unattended roast turkey is like expecting you’ll eat just one bite of that pumpkin pie.

The Thanksgiving feast is a treat for people, but a potential threat for our furry friends. All too often the dog gets a stomach ache—or worse, life-threatening pancreatitis—thanks to your brother, sister, niece, and cousin each sneaking him a portion of that delicious gravy-laden turkey. According to Dr. Thandeka Ngwenyama, a veterinarian at the University of Illinois Veterinary Teaching Hospital in Urbana who is pursuing board certification in emergency and critical care, “A small piece of skinless turkey, with no gravy should not cause a problem, but the fatty sauces that go along with our traditional meal can, because pets’ digestive system is not designed to handle a high-fat meal.

“The best treat owners can give their pet is attention,” says Dr. Ngwenyama. Your dog will probably be even more grateful for a good belly rub, or being allowed to tag along on your after-dinner walk.

While you are refraining from offering people food, you should be aware that four-legged food snatchers could wind up in medical trouble if they down any of these foods that are toxic to pets: onions, garlic, raisins, grapes, macadamia nuts, and avocadoes. By now, most pet owners know that chocolate is also very toxic to pets, and the more and darker the chocolate the greater the toxic effect. If you think your pet may have eaten something she shouldn’t have, contact your local veterinary emergency clinic or call the ASPCA Animal Poison Control Center Hotline at 888-426-4435.

A final food warning: as you stand at the sink scraping the plates for the dishwasher, do not be tempted to give Fido that turkey bone, no matter how hard he tries to win you over. Many holidays have been ruined when foreign objects, such as turkey bones, become stuck in the pet’s throat. This can become a very serious problem if not treated promptly. Dr. Ngwenyama says, “Unfortunately, it may take a few days before owners realize that their dog has something lodged in his esophagus.”

In addition to food-related illnesses, “hit by car” is another frequent and tragic emergency seen over the holidays. Owners usually tell the same sad story: their guests, not used to having a pet around, accidentally let the dog or cat out of the house, and the animal ran into the street.

Keep your pets healthy and your holiday happy by remaining watchful and restricting the people food to people.

Ashley Mitek is an Information Specialist at University of Illinois’ College of Veterinary Medicine.

Thanksgiving Safety for Your Pets The Saturday Evening Post

Favorite Holiday Recipes from the Staff of the Post

Corey Michael Dalton — Tue, 22 Nov 2011 14:00:30 +0000

We challenged the staff of The Saturday Evening Post to a no-holds-barred cook off of classic holiday dishes. Here are the top four recipes as chosen by our panel of all too willing editors turned tasters.

Lemon Rosemary Chicken

Lemon Rosemary Chicken

(Makes 8 3-ounce servings)

“Thanksgiving for a few? Give the gobbler a break with this simple and flavorful baked chicken recipe. It’s perfect when you’re only feeding part of the clan!” —Elise Lindstrom, Dietitian

Ingredients

1 3-pound chicken

4 sprigs fresh rosemary

Salt (optional)

Pepper

1 tablespoon olive oil

1 small lemon

Directions

1. Preheat oven to 350°F. Chop two sprigs of rosemary and toss in olive oil with pepper and optional salt. Brush oil mixture all over chicken, including inside.
2. Pierce lemon several times with fork then place inside chicken cavity with two whole sprigs of rosemary. Loosely tie bird closed with string.
3. Place chicken in pan, breast down. Bake in preheated oven for 30 minutes, then turn chicken over and cook for another 30 to 35 minutes. Increase temperature to 400° and cook for 20 minutes more.
4. Remove from oven and let stand 10 minutes before serving.

Nutrition Facts

Per serving
Calories: 140
Total Fat: 8 g (Sat. Fat: 2.5 g)
Sodium: 330 mg
Carbohydrate: 0 g
Fiber: 0 g
Protein: 17 g
Diabetic Exchanges: 2 medium-fat

Minnesota Wild Rice Stuffing

Minnesota Wild Rice Stuffing. Photo by Elise Lindstrom.

(Makes 10 ½-cup servings)

“Because my family is from Minnesota, our Christmas always includes this Midwest take on a traditional side dish. Made with long-grain, wild rice, this stuffing will keep you warm even on the coldest winter day.” —Brittany Seaburg, Circulation Coordinator

Ingredients

⅟₂ cup chopped celery

⅟₃ cup chopped onion

3 tablespoons butter or margarine

1 egg

1 ⅟₂ cup chicken broth

1 tablespoon minced fresh parsley

⅛ teaspoon pepper

⅟₄ teaspoon salt (optional)

3 cups torn whole-wheat artisan bread

1 ⅟₂ cups cooked wild rice

Directions

In skillet, sauté celery and onion in butter until tender. In large bowl, combine egg, broth, parsley, pepper, and optional salt. Mix in celery/onion, torn bread, and rice. Spoon mixture into greased 1-1/2-quart baking dish. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 15 to 20 minutes more or until set.

Nutrition Facts

Per serving
Calories: 142
Total Fat: 5.6 g (Sat. Fat: 2.3 g)
Sodium: 278 mg
Carbohydrate: 30 g
Fiber: 3.7 g
Protein: 8.1 g
Diabetic Exchanges: 2 carbohydrate

Pancetta & Parm Brussels Sprouts

Pancetta and Parmesan Brussels Sprouts. Photo by Elise Lindstrom.

(Makes 6 ½-cup servings.)

“My siblings never thought they liked Brussels sprouts—until I introduced them to this recipe last Thanksgiving. Now they want sprouts for Christmas and New Year’s, too!” —Corey Michael Dalton, Associate Editor

Ingredients

1 pound Brussels sprouts, trimmed and halved

⅟₂ teaspoon kosher salt

⅟₄ cup finely chopped pancetta (about 1 ounce)

1 teaspoon olive oil

3 minced garlic cloves

2 tablespoons freshly grated Parmesan cheese

Directions

Boil 2 quarts of water. Add kosher salt and halved Brussels sprouts to water. Boil sprouts for 4 or 5 minutes until bright green. Drain and set aside. In pan, cook pancetta over medium heat until it releases its juices, then add olive oil. Sauté garlic and pancetta in olive oil for several minutes. Add sprouts and cook for 5-6 minutes, stirring often. Serve sprouts with Parmesan cheese sprinkled on top.

Nutrition Facts

Per serving
Calories: 65
Total Fat: 1.9 g (Sat. Fat: 0.7 g)
Sodium: 302 mg
Carbohydrate: 7.9 g
Fiber: 3 g
Protein: 6 g
Diabetic Exchanges: 1.5 nonstarchy vegetable

Lemon Pound Cake with Raspberry Sauce

Lemon Pound Cake with Raspberry Sauce. Photo by Elise Lindstrom.

(Makes 12 servings.)

“The sweet yet tart flavor of the lemon cake paired with the red raspberry drizzle makes this the perfect dessert for any holiday meal. Add a dollop of whipped cream to really push it over the edge.” —Jeff Slavens, Special Projects Coordinator

Ingredients

1 ⅟₂ cups all-purpose flour

2 teaspoons baking powder

⅟₂ teaspoon kosher salt

1 cup plain Greek yogurt

1 cup sugar

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

⅟₂ teaspoon pure vanilla extract

⅟₂ cup canola oil

12 ounces frozen raspberries

⅟₄ cup sugar

Directions

1. Preheat oven to 350°F. Grease an 8 1/2-inch loaf pan. Sift together flour, baking powder, and salt into medium bowl. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
2. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds. Drizzle sauce over cake slices.

Nutrition Facts

Per serving (cake)
Calories: 247
Total Fat: 10.6 g (Sat. Fat: 1 g)
Sodium: 197 mg
Carbohydrate: 36 g
Fiber: 0.5 g
Protein: 4.3 g
Diabetic Exchanges: 2 carbohydrate, 2 fat

Per serving (sauce)
Calories: 30
Total Fat: 0.2 g (Sat. Fat 0 g)
Sodium: 0 mg
Carbohydrate: 7.5 g
Fiber: 2 g
Protein: 0.3 g
Diabetic Exchanges: ⅟₂ carbohydrate

For more holiday recipes from the Post staff, go here.

Favorite Holiday Recipes from the Staff of the Post The Saturday Evening Post

Feeding the Hungry Can be a True Holiday Blessing

Ellen Michaud — Mon, 21 Nov 2011 14:00:05 +0000

In the gathering dusk, men and women in dark parkas and shaggy wool caps slowly begin to emerge from the neighborhood’s side streets and move haltingly down Winooski Avenue. Heads down, hands shoved in their pockets against the cold, they silently pass windows lit for the holidays and move toward a huge warehouse.

The warehouse is located 10 or 11 blocks north of the Victorian homes and upscale shops for which the city of Burlington, Vermont, has, time and again, been rated as one of the ten best places to live in America by a slew of national media. But here there are no houses trimmed in lacy gingerbread and no chic shops. Instead, sagging homes line the street surrounding the warehouse, which—along with a small kitchen—is home to the Chittenden County Emergency Food Shelf.

A freezing rain pelts the 60 or so men and women gathering outside. Inside, eight volunteer students from the University of Vermont (UVM) dressed in jeans and khakis are working furiously to bake chicken, warm up Tater-Tots, re-heat donated pizza, chop vegetables, make peanut butter and jelly sandwiches, and put bananas and beverages within easy reach of anyone who comes through the door.

Six nights a week, the Salvation Army makes dinner for those who have fallen through the safety nets of the city, state, and nation. But on Sunday, the Army’s day of rest, the UVM kids take over and make sure that anyone who’s hungry gets fed.

The students are more than just short-order cooks. With $85 from UVM, the group has spent the afternoon shopping for bargains at PriceChopper; scavenging for pizza seconds at American Flatbread, Uno’s, and Domino’s; and sweeping up not-quite-stale pastries at Starbucks. They arrive here at the Food Shelf by 4:30 p.m.

This year the program is headed by a tall, blonde chemistry major from Ohio. At age 22, senior Carly Hodgins has been a part of this group for four years and is a masterful organizer. She bursts through the door loaded with bags of bread, boxes of pizza, and a carful of fellow students. Within minutes every hand is scrubbed, chicken is in the oven, salad is being tossed, pizza is warming on the stovetop, and this observer is put to work too, chopping what seem to be a zillion carrots.

Here are the stark facts about hunger in this plentiful nation. While 96,000,000,000 pounds of food are thrown away every year by the food industry—that’s 96 billion pounds—someone in 1 out of every 10 households in the United States is either hungry today or at risk of being so tomorrow.

Why they are is a matter for sociologists and politicians to debate. But for these kids, it’s beyond politics: When people are hungry you feed them.

“Time to open up!” Carly yells.

The door swings open. Men and women who’ve been waiting outside silently flow into the building, single file. There’s no pushing or shoving, just focused intent. Ten steps inside the door each man or woman picks up a waiting plate and the students start piling it with food. Every person gets a portion of meat, vegetables, salad, potatoes, and pizza. When the last person heads for a table, those who’ve been through the line can come back for seconds. The kids will serve until they run out of food.

Carly stands at the end of the food line and offers a beverage. “Apple juice?” she asks, looking straight into the eyes of each diner. “Orange juice?” Her smile is a flash of sunshine, her warmth a benediction.

As she reaches out to steady someone’s hand, I remember words buried long ago in my heart: “I was hungry and you gave me food. I was thirsty and you gave me something to drink. I was a stranger and you welcomed me.”

When the last meal has been served and the last diner has gone back into the darkness, I wipe down a steel table in the kitchen and think about what these kids have accomplished: Tonight, no one in Burlington will go hungry.

To contribute to a food bank, please contact Feeding America (feedingamerica.org). Excerpted with permission from Blessed: Living a Grateful Life, © 2011 G. Ellen Michaud, published by The Reader’s Digest Association, Inc., rd.com.

Edited on Dec 8, 2011: Blessed was named 2011′s “Best Inspirational Spiritual Book” by USA Book News.

Feeding the Hungry Can be a True Holiday Blessing The Saturday Evening Post

Holiday Craft Magic

Wendy Braun — Mon, 24 Oct 2011 19:29:12 +0000

Candy canes add a sweet and creative flair to holiday decorating on a dime. So, buy a bunch, eat a few, and use the rest to spread holiday cheer.

As featured in the Nov/Dec issue of the Post, creating your own holiday centerpiece using candy canes is easy with just a few simple steps: First, wrap a rubber band around a clear vase or cylinder from your cabinet or a craft store. Then, slip candy canes under the rubber band, either all around the container or just a few in front. Finally, tie a ribbon over the rubber band and place a sprig of holly or evergreen into the knot. Fill with flowers, a candle, or more candy canes!

But why stop with one holiday project? Here’s a Santa’s sack-ful of ways to celebrate with these tasty treats and their signature stripes:

Eat ’em: Sprinkle crushed candy canes on cut-out Christmas cookies, or add to batter or frosting. Use medium-sized bits to top ice cream sundaes or mix into crispy rice treats. To make peppermint bark candy, melt two pounds white chocolate wafers in microwave for one minute. Stir in one cup of crushed candy canes, then spread thinly on waxed paper. Allow to dry, then break into chunks. Store in closed container or individual treat bags. (Great for teacher gifts!)

Drink ’em: Break and drop candy canes into ginger ale, then add to your favorite punch recipe. Spoon crushed canes into hot apple cider or milkshakes. Use flavored candy canes (chocolate mint, cinnamon, or cherry) to stir up hot chocolate, tea, and coffee.

Give ’em away: Decorate Christmas presents with candy canes and a ribbon. For a special look, glue two canes together (hooked parts touching) to form a heart and tie to a gift bag.

P.S.: Only decorate with wrapped canes. (Bugs love ’em, too!)

Holiday Craft Magic The Saturday Evening Post

Holiday Recipes from the Staff of the Post

Corey Michael Dalton — Mon, 24 Oct 2011 19:10:27 +0000

For our Nov/Dec issue, we challenged the staff of the Post to a no-holds-barred cook off of classic holiday dishes. You can find the top four recipes in the magazine. Because we received so many yummy submissions, here are four runners-up!

Stuffed Celery

“During World War II, my maternal grandparents, Ethel and Edward Delaney, lived in New Jersey and would occasionally go into New York City for dinner and dancing. They tried this simple appetizer at a supper club and asked for the recipe. Little did they know, it would become a holiday staple served every Christmas since 1943.” —Elise Lindstrom, Post Dietitian

(Makes 25 servings of 2-3 pieces of celery each.)

Ingredients

2 bunches celery

1 8-ounce package reduced-fat cream cheese, softened

3 ounces blue cheese, crumbled (about 3/4 cup)

2 ounces Roquefort cheese, crumbled

2-3 tablespoons diced shallots

Paprika

Directions

Wash and trim celery then cut ribs into 3-inch pieces. In food processor, blend cream cheese, blue cheese, Roquefort cheese, and shallots until they reach the consistency of stiff whipped cream. Add salt and pepper to taste. Spoon the mixture into celery cavities and sprinkle with paprika. Serve chilled.

Nutrition Facts

Per serving

Calories: 59

Total Fat: 4.3 g (Sat. Fat: 2.7 g)

Sodium: 190.6 mg

Carbohydrate: 2.1 g

Fiber: 0.5 g

Protein: 3.1 g

Diabetic Exchanges: ~1 fat

Festive Fall Salad

“This is one of my family’s absolute favorite fall salads! We love using fresh-picked apples from the orchard near our home—and the dried cranberries always say ‘Thanksgiving’ to me.” —Julaine Santiago, Circulation Director

(Makes 8 servings with dressing.)

Ingredients

Salad

8 cups torn mixed salad greens

2 medium red apples, diced

½ cup crumbled blue cheese

1/3 cup dried cranberries

1/3 cup coarsely chopped walnuts, toasted

¼ cup sliced scallions

Dressing

2 tablespoons olive oil

2 tablespoons cranberry juice concentrate

1 tablespoon white wine vinegar

1 teaspoon Splenda

Dash salt (optional) and pepper

Directions

In large salad bowl, combine salad ingredients. In small bowl, whisk dressing ingredients. Drizzle dressing over salad and toss gently to coat. Serve immediately.

Nutrition Facts

Per serving

Calories: 155

Total Fat: 9 g (Sat. Fat: 2 g)

Sodium: 129mg

Carbohydrate: 16 g

Fiber: 3g

Protein: 3.6 g

Diabetic Exchanges: 1 carbohydrate, 2 fat

Cauliflower Bake

“For almost a century, this simple but delicious holiday recipe has been a family favorite at our house.” —Patrick Perry, Executive Editor

(Makes 6 servings.)

Ingredients

1 large head cauliflower

1 sleeve of low-salt, low-fat Saltine crackers

1/4 cup unsalted butter

Pepper and salt (optional)

Directions

Preheat oven to 350 degrees F. Steam cauliflower until tender. Drain and mash. Add 1 sleeve crackers. Mix in butter. Add pepper and salt to taste. Mix. Place in baking dish and bake for about 15 minutes until cauliflower lightly browned on top.

Nutrition Facts

Per Serving

Calories: calories: 185 calories

Fat: 10g (saturated fat: 5.4g)

Cholesterol: 20.7mg

Sodium: 187 mg

Carbohydrate: 20.8g

Fiber: 4.1g

Protein: 4.6g

Diabetic Exchanges: 1 1/3 carbohydrate, 2 fat

Stella’s Cranberry Salad

“My mother-in-law, Bev, makes this special dish for holiday gatherings, as did her mother Stella nearly 100 years ago. Because few of the current clan are fond of cranberries, I usually get some extra to take home, too!” —Wendy Braun, Health Editor

(Makes 12 servings.)

Ingredients

1 ½ cups water

2 small or 1 large box of cherry Jell-O

1 12-ounce bag cranberries, crushed

2/3 to 1 cup sugar

1 cup celery, diced

1 cup black walnut pieces

1 seedless orange with peel, crushed

1 8-ounce can crushed pineapple, undrained

Directions

In small pan, bring water to boil. Pour into large bowl and stir in dry gelatin until completely dissolved. Add other ingredients and mix well. Pour into one or more serving containers. Chill overnight.

Nutrition Facts

Per serving

Calories: 160

Total Fat: 6.2 g

Sodium: 36 mg

Carbohydrate: 25 g

Fiber: 2g

Protein: 3.6 g

Diabetic Exchanges: ~2 carbohydrate, 1 fat

Latkes

“Ever since I was a little kid, my whole family has gotten together to enjoy these Hanukkah treats. They may not be particularly healthy—but they’re delicious!” —Aaron Rimstidt, Research Assistant

(Makes 8 servings.)

Ingredients

6 medium potatoes, peeled

1 medium to large onion

2 medium eggs, beaten

1 teaspoon salt

¼ cup Matzo meal or flour

Canola oil for frying

Directions

For optimal flavor, cook in iron skillet. Grate potatoes by hand or in food processor. Turn into bowl filled with cold salt water. Stir, drain well, and squeeze out as much liquid as possible. Grate onion into potatoes. Add eggs, flour, salt. Mix well.

Heat oil (1/2 inch deep) until hot without smoking. Scoop batter with tablespoon, pressing out excess liquid then place carefully into skillet. Flatten with back of spoon so latkes are approximately 3 inches in diameter. (Do not turn pancakes until very brown on downside.) When cooking second batch, you may need to add more oil. Be sure it is very hot before resuming cooking. Cook pancakes until well browned and crisp. Drain on paper towels. Best served immediately or keep in warm oven.

Nutrition Facts

Per serving

Calories: 281.6

Total Fat: 14.9 g (Sat. Fat: 1.3 g)

Sodium: 898 mg

Carbohydrate: 33.1 g

Fiber: 3.9 g

Protein: 5.3 g

Diabetic Exchanges: 2 carbohydrate, 3 fat

Holiday Recipes from the Staff of the Post The Saturday Evening Post

The Seven Ages of Love

Post Editors — Wed, 10 Feb 2010 19:53:01 +0000

From the December 31, 1966 issue.

Now the 11th generation of Americans has been born; now it is starting through the fundamental phases of life. Each phase prepares for the next: The love the infant learns in his mother’s arms helps him become a loving child; puppy love introduces the adolescent to a deeper kind. So natural is the process that we assume it, yet often the transitions are difficult. Many of us falter, even fail. But just as every failure spreads to affect other lives, so does every success, and there is in fact much love in this land. On these pages are seven glimpses of today’s Americans as, in their own manner, they obey the ancient urges to share the prime intimacies of life and to send posterity into the future they will never see.

View the 1966 photo gallery.

The Seven Ages of Love The Saturday Evening Post

The Dangerous Doctor King

Jeff Nilsson — Sat, 16 Jan 2010 14:00:30 +0000

American history is filled with heroes, but only three are honored with national holidays—Christopher Columbus, George Washington, and Martin Luther King, Jr. Of these, only the latter were born in America, and Washington’s birthday also serves as President’s Day to honor all other presidents.

Only Martin Luther King, Jr. shares his birthday with no one (although, the state of Virginia combines his holiday weekend with Robert E. Lee and Stonewall Jackson Day.)

A dedicated national holiday is a unique honor for an American, particularly when he was regarded with dread and suspicion in his own time.

Civil rights have always been a troublesome issue for a country that is publicly dedicated to equality. But for many years, the fate of minorities in the United States was only a peripheral problem to American society. White Americans could live their lives without ever confronting the problems of racism and segregation.

That began changing in the mid-20th century. The Federal Government secured the support of black Americans for the war effort by offering them new chances for advancement, both in the military and in military contracting. In 1954, the Supreme Court decided there could be no legal justification for racial inequality. States could no longer justify segregated schools. In 1955 Rosa Parks inspired 50,000 black Americans to protest segregation on buses in Montgomery, Alabama. In 1957 President Eisenhower sent federal troops to Little Rock to enable black students to enroll in the local high school. Black activists staged sit-ins in the 1960s, and Freedom Riders took Ms. Parks’ protest further, testing the government’s willingness to support integration on interstate transportation.

In a relatively short time, the side issue of race had moved to center stage. White Americans who had always enjoyed the full benefits of their rights sometimes had difficulty understanding the black Americans’ impatience and mistrust of the government. And they wondered about the charismatic leader who had emerged from this movement and talked boldly of immediate action. Martin Luther King, Jr. made civil rights an issue that could not be ignored or dismissed as racial politics. It was an American issue.

The Post offered an article about Martin Luther King, Jr. in 1963. Its author, Reese Cleghorn, recognized the need for integration, but he was skeptical about King.

He reported the Birmingham riots as if he had no stake in the conflict between black Americans fighting for their overdue civil rights and white racists. And he seems to have gathered up every criticism he could find about King, though he was too busy to catch the name of his sources.

Martin Luther King Jr.: Apostle of Crisis
by Reese Cleghorn
" width="200" height="254" />

Martin Luther King, Jr.: Apostle of Crisisby Reese Cleghorn

For instance, he links King with violent black protesters:
“Thus did racial violence come this spring to the most rigidly segregated major city in America. It marked a collision of two power systems, the first represented by Bull Connor, vigorously enforcing laws that preserve the status quo of racial discrimination, the second by Dr. Martin Luther King, Jr. making a carefully planned assault on those laws and that discrimination.”

He presents King as a dangerous provocateur:
“[King] lighted a fire under the pressure cooker, well knowing that the ‘peaceful demonstrations’ he organized would bring, at the very least, tough repressive measures by the police. And although he hoped his followers would not respond with violence—he has always stressed a nonviolent philosophy—that was a risk he was prepared to take. Two months earlier his No.1 staff assistant, the Rev. Wyatt Tee Walker, had explained, ‘We’ve got to have a crisis to bargain with. To take moderate approach, hoping to get white help doesn’t work. They nail you to the cross, and it saps the enthusiasm of the followers. You’ve got to have a crisis.’ ”

King was imperious:
“For these and other reasons, some integrationist leaders felt that King had blundered in bringing crisis to Birmingham. It was not the right place, they maintained; this was not the right time; and mass marches to fill the jails—a tactic that bears King’s personal brand—was not the right tactic. Further, King had gone into Birmingham not only against the advice of these leaders but without even informing them. ‘That’s just arrogant,’ one said in exasperation.”

King was self-serving:
“Other detractors within the desegregation movement have bitterly accused King of tackling Birmingham primarily to raise money and to keep his name and his organizations, the Southern Christian Leadership Conference (SCLC), out in front on the teeming civil-rights scene.”

He was playing with fire:
“King’s magic touch with the masses of Negroes remains. They do not understand the intricacies of his tactics. What they see is a powerful crusader for equality who does something instead of just talking, who sticks lighted matches to the status quo and who is impatient with talk of waiting. Given the increasing unrest among Negroes, King’s flare seems likely to spread a trail of little Birmingham’s through the nation during the next few months.”

He was out of his depth:
“King bears heavy organizational responsibilities, and it is in this realm that he is most criticized.”

He was indecisive:
“I don’t think King leads the movement,” said a former associate. “It leads him.”

He was immoderate:
“Seven leading Alabama churchmen, some of whom had staked their prestige and positions upon a moderate solution in Birmingham, had openly criticized [King's] actions there. He answered them with a publicly released 9,000-word letter … [which] split him from the white moderates of the South and suggested that Negroes would plot their own course in the future.”

Martin Luther King might have looked threatening to white Americans in the early ’60s, even those that considered themselves informed and fair-minded. He appeared far more attractive in a short while, though, as angrier voices arose in the black community. When the Black Muslim church started gathering supporters, and Black Panthers became active, Dr. King suddenly seemed extremely moderate, reasonable, and comfortable.

Overall, Cleghorn’s article tries to be informed, but he was writing from a time when middle America still felt it had the luxury of disapproving and dismissing the voices of black America. Cleghorn’s does little to allay fears of future riots and racial violence. Even the chosen photograph seems to heighten the effect; you’d have to look long and hard to find a more menacing picture of Dr. King.

Click here to read Cleghorn’s original article from 1963 [PDF].

The Dangerous Doctor King The Saturday Evening Post

Healthy New Year!

Wendy Braun — Sat, 02 Jan 2010 14:00:50 +0000

Eating well, getting regular exercise, and not smoking pay off in extra years of active and enjoyable living. But best-selling author and anti-aging expert Dr. Terry Grossman says that adopting simple and fun ways to relax and avoid illness can be lifesavers, too.

Dr. Grossman’s 5 Resolutions for Health:

1. Engage in a hobby. Reading, watching TV and movies, fishing, or gardening stimulate your mind and body, but you might also wish to consider hobbies that help you develop special skills and learn something new such as photography, stamp or coin collecting, bird watching, sewing, or woodworking.

2. Go on vacation. Taking time off is not optional—it’s critical to optimizing longevity. Americans who skip vacations are more likely to develop heart disease, have heart attacks, and die younger than those who take time to relax.

3. Sleep between 7 and 8 hours a night. Research on twins shows that the ones who slept at least 7 hours tended to live longer than their counterparts who were not as well rested.

4. Connect with other people. In his book, The Blue Zones, author Dan Buettner explores far flung regions of the world where people experience the greatest longevity–Loma Linda, California; Sardinia, Italy; Okinawa, Japan; and the Nicoya Peninsula, Costa Rico. The common theme? People who live in these areas have strong and lifelong connections with family, friends, church groups, and social organizations.

5. Floss your teeth. Bacteria lodged in the recesses of gum tissue create inflammation, a key risk factor for heart disease and stoke. Regular flossing could add 6.4 years to your life, according to Dr. Michael F. Roizen, popular speaker and author of Real Age.

What is your strategy for a healthy and happy 2010? Post a comment to share your resolutions, challenges, and successes with other online readers.

Healthy New Year! The Saturday Evening Post

Classic Covers: Welcome, New Year

Diana Denny — Wed, 30 Dec 2009 14:00:56 +0000

Happy New Year!

Welcoming in the New Year is a welcome break from homework. Miss Teen-babysitter has her glass of milk ready and is watching the revelers in living black and white. Even the little guy in the crib is awake for the excitement. This cover by artist Ben Prins is a quintessential 1950’s illustration: the home décor, the rolled-up jeans, and oxfords with bobby socks. Happy 1958!

Now, if that doesn’t sound like an exciting New Year’s celebration to you, consider the poor waiter on the December 31, 1949 cover by artist Constantin Alajalov. Not only does he have to work New Year’s Eve, but everybody except him has someone to kiss.

Okay, that’s sad, but at least he is in a festive environment. The same artist did a cover showing a “scrubwoman” waiting for the midnight countdown. All alone, maybe in the whole darn building, she hangs out the window, waiting to toot her horn when the clock does its thing. Now that’s sad.

Norman Rockwell shows us another waiter in a cover titled The Morning After. The setting is the Waldorf-Astoria in New York. The slump of the guy’s shoulders can only mean one thing: “Where do I begin?” Wherever you begin, make it a great year!

To browse our collection of covers or purchase your favorite, visit ShopThePost.com.

New Year's Eve Babysitter Ben Prins January 4, 1958" width="200" height="257" /> New Year's Eve Babysitter Ben Prins January 4, 1958	Midnight and Nobody to Kiss Constantin Alajalov December 31, 1949" width="200" height="259" /> Midnight and Nobody to Kiss Constantin Alajalov December 31, 1949
Giant Clock on New Year's Eve Constantin Alajalov January 1, 1949" width="200" height="258" /> Giant Clock on New Year's Eve Constantin Alajalov January 1, 1949	The Morning After Norman Rockwell December 29, 1945" width="200" height="254" /> The Morning After Norman Rockwell December 29, 1945

How will you welcome 2010? Post a comment below to share your experiences and expectations.

Classic Covers: Welcome, New Year The Saturday Evening Post

Appetizing Ideas

Post Editors — Sat, 26 Dec 2009 14:00:52 +0000

3 … 2 … 1 … Happy New Year! Ring in 2010 with a trio of spiced-up appetizers.

Chinese Five Spice Edamame

Shrimp in Sherry-Garlic Sauce

Spanish Tortilla

Appetizing Ideas The Saturday Evening Post

Classic Covers: The “Post”-Holiday

Diana Denny — Sat, 26 Dec 2009 14:00:43 +0000

As we all know The Saturday Evening Post is famous for memorable holiday covers. But what about the “post”-holiday covers? After the many exciting days of anticipation and preparation, all we can say is, “Thank goodness that’s over!”

This is your house, right? Not the top panel in the 1958 cover, with the kids running to open their gifts (that was yesterday). Not the middle panel, where everyone is enjoying the process (ditto). Admit it, your house looks like the bottom panel with gifts, wrapping paper, and ribbons strewn everywhere. The sound of reindeer hooves on the rooftop is a distant memory. This cover by artist Ben Prins sums it up: It’s all over but the clean-up.

“You’re not going anywhere young man, until you thank Grandma for the ice skates,” Mom seems to be saying in the 1960 cover by artist George Hughes. “Geeze, the pond might melt before I finish these letters,” the boy thinks. These days, you might hear: “You’re not playing any video games until you e-mail Grandma and thank her for the Wii games.” Maybe a sweet Tweet will do.

It ain’t over till it’s over. Not yet able to breathe a sigh of relief is the harried clerk in the exchange department that appeared on our January 11, 1941 cover. This young lady is due for a day off.

Scrooge in the form of the IRS? Finding a notice from the Treasury Department among the Christmas cards is just not right. The editors didn’t want to be accused of creating “an image of the abdominal postman,” but hey, he did leave a special delivery package in the snow. Not wanting to reinforce that image ourselves, we give you J.C. Leyendecker’s postman of 1940. The guy has worked hard indeed, and is enjoying a pipe and hot bath for his tired feet. These days, we’ll just skip the pipe, and the footbath may plug in, but we say the hardworking postmen (and women) deserve any rest they can get.

Classic Covers: The “Post”-Holiday The Saturday Evening Post

Song for New Year’s Day, 1949

Post Editors — Sat, 26 Dec 2009 14:00:41 +0000

A twelvemonth more and we’ll know the riddle
Of what the century had for its middle,
And whether we’re having a boom or a bump
As the Nineteen-hundreds slide “over the hump.”

—The Saturday Evening Post, January 1, 1949

Song for New Year’s Day, 1949 The Saturday Evening Post