Here are three different designs from vintage embroidery transfer patterns. One is a platter with a roast turkey, the other is a turkey design and the third is lettering for the word Thanksgiving.

I’ve scanned them each into a single pdf that you can download below, jpg files are available as well (individually).

PDF Download:

• Thanksgiving Turkeys

JPG Downloads:

• Turkey
• Roast Turkey
• Thanksgiving Lettering

Date Added: Nov 01, 2008

These pilgrim designs are from vintage embroidery transfer patterns. There are profiles of two adults as well as two youth pilgrims in full costume.

PDF Download: Thanksgiving Pilgrims

JPG Download: Thanksgiving Pilgrims

Date Added: Nov 01, 2008

2 cups turkey (cooked & diced)
2 cans cream of mushroom soup (condensed)
2 cups chopped celery
1 cup cold water
1/4 cup onion (chopped)
5 oz. cashew nuts (unsalted & halved)
2 bags chow mein noodles

• Mix all ingredients together reserving 1/4 bag of chow mein noodles for topping.
• Top the mixture with the remainder of the noodles.
• Bake at 350°F. for 1 hour.

Date Added: Nov 01, 2007

1 cup onions (thinly sliced)
1 TBS green pepper (chopped)
2 TBS butter
1/2 cup milk
2 cups cooked turkey (diced)
3/4 cup cooked vegetables
1 can cream of mushroom soup (condensed)
1/2 tsp salt
Dash of pepper

Pastry for 9″ deep pie plate.

• Sauté onions and green pepper in butter until tender. Add to remaining ingredients.
• Pour into prepared pie shell. Cover with pastry, seal edges, make slits for steam vents.
• Bake at 425°F. for 20 – 25 minutes or until done.

Here’s an alternative for a Country Style pie:

• Pour the above filling mixture into an 8″ square baking dish.
• Roll out Tea Biscuit dough to 1/2″ thickness (recipe is below). Cut in small rounds and place close to together to cover pie.
• Bake at 450°F. for 15 to 20 minutes or until tea biscuits are done.

Tea Biscuit Recipe:

2 cups flour
1 cup milk
1/4 cup shortening
4 tsp baking powder
1 tsp salt

• Mix flour, baking powder and salt. Cut in shortening until mixture is the consistency of coarse cornmeal.
• Make a well in the center of flour mixture and add liquid slowly. Once all liquid has been added, stir dough vigorously until it comes freely from the side of the bowl.
• Turn dough onto lightly floured board and kneed lightly for a few minutes.
• Roll or pat out to desired thickness (about 1/2″).
• Cut with 2″ floured biscuit cutter.
• Place on ungreased baking sheet.
• Bake at 450°F. for 12 to 15 minutes.

Source: Five Roses A Guide To Good Cooking

Date Added: Nov 01, 2007

10 cups bread cubes (dried)
2 cups cooked ham (diced)
2 cups celery (diced)
2 cups water (boiling)
1 1/2 cups melted butter
1 diced onion
1/2 tsp salt
1/2 tsp pepper

• Combine all ingredients excluding melted butter and water.
• Stir in melted butter.
• Stir in boiling water using just the amount you need to get desired consistency.
• Stuff turkey.

Date Added: Nov 01, 2007

1/4 cup margarine (melted)
2 cups milk
1 1/2 cups turkey (cooked & diced)
1 1/2 cups cooked spaghetti
3/4 cup grated cheddar cheese
1/2 cup mushrooms
1/4 cup flour
1 1/2 tsp. salt
1/8 tsp pepper

Topping:

3/4 cup bread crumbs
1/4 cup melted margarine (for topping)

Directions:

• Add flour to the first 1/4 cup of melted margine and stir until well mixed. Slowly add the milk and cook over low heat for 5 minutes.
• Place the rest of the ingredients (excluding topping) in a large bowl. Pour heated milk sauce over this and mix everything together very well. Pour mix into a casserole dish.
• Mix the breadcrumbs with the second 1/4 cup of melted butter and sprinkle over the casserole.
• Bake at 350°F. and bake for 25 minutes or until done.

Date Added: Nov 01, 2007