Ask American Debt Counseling
American Debt Counseling is committed to helping our clients to the best of our ability. We want to take that commitment a step further by asking you, our readers and clients, what your financial questions are. We understand that many of you reading have questions that you would love an answer to but don’t know where to turn. Therefore, each month we will dedicate a section of our newsletter to answer your financial questions or lend you advice on a financial situation you may be facing. You may submit questions through our Facebook or Twitter. Questions may be asked anonymously. We look forward to hearing from you. This month with the Thanksgiving holiday approaching quickly, we decided to share our staff’s traditions and recipes with you. Hope you enjoy!
Each year I look for coupons for turkeys and other items. Some of the sites are listed below. Hope this helps! As always read the fine print.
http://fabulesslyfrugal.com/2011/11/thanksgiving-turkey-deal.html
http://www.thriftyjinxy.com/2011/11/printable-coupons-for-thanksgiving.html
http://www.pennypinchinmom.com/printable-coupons-for-your-thanksgiving-turkey/
http://www.frugalcouponliving.com/2010/11/08/turkey-coupons-print-for-thanksgiving/
http://www.butterball.com/
- Alan
If you are having a small crowd or want to have Thanksgiving dinner throughout the year here is a great crock pot recipe.
Ingredients
1 butterball turkey (breast)
A half cup of Orange juice
1 16 oz can of whole cranberry
1 packet of onion soup mix
Directions
Put into crock pot on high setting for 4 hours or low setting for 6-7 hours. Use the sauce in crock pot as gravy. I serve with mashed potatoes and a vegetable. Enjoy!
-Courtney
Candied Red Peppers
Ingredients
1 cup sugar
1 cup distilled white vinegar
2 large red bell peppers, halves, seeded and sliced lengthwise into ¼ inch wide strips
1 garlic cloves, smashed
1 cinnamon stick
1 star anise
Directions
Dissolve the sugar in the vinegar in a medium pot over medium heat, stirring occasionally. Add the bell peppers, garlic, cinnamon stick and star anise and reduce the heat to low. Cook until the bell pepper strips are glazed, candied and somewhat transparent, about 45 minutes. Turn off the heat and set aside to cool. Transfer the bell peppers and liquid to an airtight container and refrigerate for up to a month. Makes ½ cup.
-Maria
Panamanian Pink Potato Salad (Ensalada de Papas)
Ingredients
4 potatoes
1 carrot, finely diced
1 stalk celery, diced
1 onion
1 cup fresh chopped parsley
1 clove garlic
1 beet
1 egg
1/2 cup mayonnaise
1 teaspoon mustard
Salt and pepper to taste
Directions
Start by boiling the potatoes in a large pot. When they are close to half cooked add the beet and carrot. Then add the egg to the pot for the last 10 minutes.
Meanwhile, chop and dice the celery, parsley, onion, and garlic.
Drain the potato pot. You should now have tender potatoes, a tender beet, carrot and a hardboiled egg.
Peel, dice the beet and carrot. Chop the egg. It is a little counter intuitive to us Americans, to boil and then do the chopping and peeling. However, that is the custom in Panama.
Mix the egg, celery, parsley, onion, garlic, mayonnaise and mustard in a deep bowl.
Then add everything else and mix just enough to coat the vegetables with the mayonnaise.
Season to taste with salt and pepper.
Pink potato salad can be served warm or cold. Generally there aren’t refrigerators in the country side of Panama so it is served warm. This recipe should serve 4-5 people.
-Alex
Ceviche Panama Style (Appetizer)
Ingredients
2 pounds of raw corvina (or whitefish) in filets
2 small onions, chopped
1 cup lemon juice
1 teaspoon salt
1 hot chili pepper (without the seeds), chopped (Habanero Pepper)
2 tablespoons olive oil
Directions
Dice the fish filets and put them in a glass or porcelain bowl. Add the rest of the ingredients, stirring well. Refrigerate for at least 24 hours before serving. Rectify the salt and serve with salted soda crackers
-Jessel
Grandma janet’s Broccoli Cornbread
Ingredients
1 (10 oz) package of frozen chopped broccoli, thawed and drained
3 large eggs, lightly beaten
1 cup cottage cheese, drained
1 tsp salt
1 (81/2 oz) package of corn muffin mix
½ cup butter or margarine, melted
1 small onion, chopped
Directions
Preheat oven to 400 degrees
Lightly grease a 9X13 inch baking pan. Pat broccoli dry on towls.
Stir together eggs, cottage cheese and salt. Add muffin mix, butter, onion and broccoli stirring until just blended.
Pour batter into prepared pan.
Bake at 400 degrees for 25 to 30 minutes until golden brown and a wooden pick inserted into center comes out clean. Let stand for 5 minutes before removing from pan.
-Cecilia
