Neighbors gathered at the Yacht Club on Thanksgiving Day and shared food, recipes and good times, and went home with leftovers just like every family gathering. Events Committee co-chairpersons Carol and Marc Lorson prepared turkey, dressing and gravy, two types of potatoes, stewed tomatoes and, as Kate Beaver said, "did the lion's share of the work putting the event together." Everyone else brought side dishes and desserts, and when it was all over Marc did the dishes by hand for fourteen people ... literally... while Carol directed traffic for all to help with clean-up.
Kate Beaver's recipe for Southern Spoon Rolls
1 package dry yeast
2 cups very warm water
3/4 cup butter or margarine
1/2 cup sugar
1 egg beaten
4 cups self-rising flour
Muffin tins well-greased, for 18 rolls*
Dissolve yeast in water in a small bowl. In a large bowl, cream sugar and butter then add beaten egg. Add yeast mixture to creamed sugar/butter/egg mixture. Stir in flour last, a little at a time, until well mixed. Place dough in an airtight container (maximum 2/3 capacity) to accommodate the rising yeast. Refrigerate one to two hours before baking at pre-heated 350˚ for 20 minutes or until browned. *Dough can be kept for several days in the refrigerator to be used as needed.
The next evening was a Fourth Friday ... and we all ate again. And the next day was Milligan's Oyster Roast and 50 guests ate again. We should just start calling this the "Feast Week at Belle Isle!" Special thanks to Michael Dollason for fabrication of tables for the oyster roast.