menu , and then a list of ingredients needed to prepare the menu . I like to buy items ahead of time when I see them on sale and make a game out of it . I also list things I want to do ahead of time , whether dusting the fan blades or dragging the decorations down from the attic , where I can do an inventory . There is nothing worse than starting to decorate the tree and having no ornament hooks .
I try to accommodate many different tastes when I think of what will appear on our Thanksgiving table . This year I have decided on a 7-Layer Salad . This is a good side because you can make variations to make everyone happy .
Our 7-Layer Salad
Chopped Romaine and head lettuce with shreds of carrots Shredded Cheddar Cheese Chopped Eggs Bacon bits Ranch Dressing
A DACC student enjoys her work in the culinary kitchen . Provided photo .
A gorgeous apple pie awaits those who will enjoy its scrumptious offering . Provided photo .
Durkee Fried Onions Red Onion Rings and Pepperoni
The important things are :
• Layer ingredients according to color
• Make thin layers of dressing so it doesn ’ t clump
• Put the Durkee Onions on top so they don ’ t get soggy
The rest is up to the beholder . I like to leave the red onions in rings so that they are easier to remove if someone doesn ’ t appreciate them .
Turkey safety
Of course , one of the most important things is the big bird . I have gotten to where I like to smoke it on the smoker , plus that saves room in the oven for other things . There are so many different recipes for cooking your Thanksgiving turkey . The possibilities are endless , but some rules do not change over the years .
Do not thaw the bird out in the sink . By setting your turkey in a pan in the refrigerator three or four days in advance , you will prevent the possibility of bacteria growing . Placing the bird in a pan on the lowest shelf
24 ILLIANA MAGAZINE — WINTER 2022