Thanksgiving may provide a prime opportunity to teach kids about Canadian history and giving thanks — but don’t let what’s on your holiday table serve as a lesson for what those at the original feast dined upon.

Here in North America it is generally thought that the original Thanksgiving Day dates back to 1621 in Plymouth Colony, where the Pilgrims joined with Massasoit, chief of the Wampanoag tribe, and about ninety of his tribesmen in a three-day feast. In fact, fifty-three years before the Pilgrim’s celebration, Sir Martin Frobisher and the English settlers in the area held a harvest celebration of thanksgiving in what is Newfoundland, Canada.

While historians aren't sure what the Pilgrims ate at their first Thanksgiving back in 1621, they do know that they weren’t sitting down to a meal of cranberry sauce, mashed potatoes or pumpkin pie. Many of the foods that we eat are reminiscent of those indigenous at the time, but not the actual dishes served. Case in point: Cranberries were available, but since sugar had not yet traveled to the New World, no doubt cranberry sauce didn't make an appearance until years later.

Still, the Thanksgiving meal is replete with symbolism, providing a wonderful occasion for sharing the American story of determination, survival, freedom and celebration.

So, what could have been on that 17th-century menu? While wild turkey may have been the main course, it was probably accompanied by venison and fish such as herring, shad, cod, sea bass and eel. A glazed ham wouldn’t have made an appearance, however, because the Pilgrims most likely had no pigs back then. And scratch potatoes, yams and sweet potatoes off the earliest holiday menu; they had not yet been introduced to New England.

Native to America, corn — or maize — came in wide variety, including red, yellow, white, blue and yellow. It was a new addition to the Pilgrim diet, and these early settlers might not have survived the long winter without it. Another side dish may have included peas, squashes and beans.

Pumpkins, easy to grow and able to last in the cellar during the long winter, was a favourite of the early settlers. Forget about baking it in a pie with whipped cream! The all-American apple pie wouldn’t have been served up for dessert, either. Apples aren't indigenous to the United States, first coming to these country years later.

But nuts — such as walnuts, chestnuts, acorns and hickory nuts — may have made for a fine dessert, along with fruits such as raspberries, strawberries, grapes, plums, cherries and blueberries (although these would have been dried, as none would have been in season).

Regardless of early dishes, today’s turkey day is creating a tradition all its own. The turkey is still the culinary symbol of the October feast — 91 percent of Canadians eat the fowl on Thanksgiving. Of the 300 million turkeys raised annually, 45 million are consumed on Thanksgiving Day every year.

If you decide to re-enact the feast, your kids may be thrilled: Pilgrims dined with spoons, knives and their fingers — but no forks. Also interestingly, at that time, social status helped determine what would be on an individual's menu. Since diners tended to eat what was placed in front of them, the choicest foods were placed in front of the most important people.

Whether the first Thanksgiving feast featured roast turkey or baked eels, there's one thing for certain: Thanksgiving has an important place on our calendars and in North American culture. Just as the Pilgrims rejoiced over a fine harvest after a cold, hard winter, we celebrate what we have reaped over the past year. On this day, we remember, that what's on the table takes a second place to who is sitting around the table.

Thanksgiving meal is not a meal at which to have separate menus for kids and adults — it is a day when we all gather together to share a meal. The good news is that even the most finicky eater can usually find something to enjoy.

The deep orange color of a pumpkin is the clue to its hidden riches — significant amounts of beta-carotene, a key nutrient that helps bodies make vitamin A. It’s an essential vitamin for good health, especially for eyes and skin.

For Fall, think outside the jack o lantern and consider Pumpkin Apple Butter, Pumpkin Chili, Pumpkin-Oatmeal Raisin Cookies or Thai Pumpkin Satay.

Or take the small decorative pumpkins used to surround fall flower arrangements, scoop them out and stuff them with corn casseroles, cooked carrots, or favorite squash recipes.
The individualized servings are colorful and flavorful. Pumpkin’s aren’t just for carving any more. Or, just for kids.

Pumpkin Apple Butter

Try this thick and delicious pumpkin-apple butter the next time you make homemade bread. Fresh bread spread with homemade apple butter, with pumpkin as the base, is a rich treat!

1 3/4 cups (a 15-ounce can) 100% Pure Pumpkin
1 cup peeled and grated apple
1 cup Apple Flavor 100% Juice
1/2 cup firmly packed brown sugar
3/4 teaspoon pumpkin pie spice

1…Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours.

2…Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months.
Makes about 3 cups.

Pumpkin Chili

2cups fresh or canned pumpkin
3 pounds lean ground beef
2 cans red kidney beans
2 Medium Onions- chopped
3 cans whole or diced tomatoes (15 oz)
2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
¼ teaspoon red pepper (Optional)

In a large pot, brown ground beef and drain off excess fat, add all ingredients and cook on low for 1-2 hours.
Serve with crackers, garlic bread or cornbread.

PUMPKIN DATE-RAISIN OATMEAL COOKIES
1/2 c. butter
1/2 c. dark brown sugar
1 c. granulated sugar 2 egg whites (or 1 whole egg or Egg Beaters = 2 egg whites)
1 c. puree pumpkin
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1 1/2 c. sifted all-purpose flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. quick cooking oatmeal
1/3 c. dates, chopped, or raisins

In mixing bowl cream butter, sugar; beat in eggs. Add pumpkin, vanilla, lemon; blend well. Sift together flour, soda, cinnamon and oatmeal. Gradually blend them into batter. Stir in fruit. Cover and refrigerate for 30 minutes.

Preheat oven to 375 degrees. Drop the batter in level tablespoons onto baking sheet sprayed with non-stick spray. Bake until firm approximately 12 minutes and lightly brown. Cool on racks. Store in airtight containers, separating layers with wax paper.

Thai Pumpkin Sata

Skewered morsels of succulent grilled chicken served with a zippy peanut pumpkin sauce make for a taste-tempting appetizer or main dish.

1 cup 100% Pure Pumpkin
2/3 cup milk
1/3 cup creamy or chunky peanut butter
2 green onions, chopped
2 cloves garlic, peeled
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon to 1/4 cayenne
4 boneless, skinless chicken breast halves (about 1 pound), cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
2 bunches green onions, cut into 1-inch pieces (white parts only)
30 (4-inch) skewers

1…Place pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in blender or food processor; cover. Blend until smooth. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover. Marinate in refrigerator, stirring occasionally, for 1 hour.
2…Alternately thread chicken, bell peppers and green onion pieces onto skewers. Discard any remaining marinade. Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink. Heat remaining pumpkin mixture; serve with satay.

Makes 30.

Compiled by Hartson

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