Thanksgiving begins a season of gratitude for most of us. Chris Hayes, a former prison inmate, says none are more thankful than men and women who are experiencing freedom after being incarcerated.
“If there’s one thing that you learn from your time in prison, it’s what you’re truly grateful for,” said Hayes, who was recently released and is now a client of Chattanooga Endeavors, an organization committed to bettering the lives of former inmates through training and education.
At any one time, Chattanooga Endeavors has about 40 clients. This year, the organization has supported almost 200, according to executive director Timothy Dempsey.
Over Thanksgiving, Chattanooga Endeavors had a very successful food drive, Gratitude Beyond Bars. Supporters were asked to add a second item to their grocery shopping, which filled 41 baskets, just enough to feed the clients who were then being served by Chattanooga Endeavors. The other 150-plus that had come through the doors during the past year were already employed and able to provide for themselves, Dempsey said.
Now, the annual holiday Basket Brigade is in full swing, with Endeavor volunteers collecting food to fill baskets for Christmas. Any food — including perishables such as turkey, ham and fruit — is appreciated and will be added to the baskets.
Since the Thanksgiving food drive, a dozen clients have found employment and won’t be needing food baskets. They received baskets at Thanksgiving but will be feeding themselves on Christmas Day. However, another dozen new clients have taken their places.
“It’s a little miracle when someone finds their way from prison into the work force,” Dempsey said. And this is the season for miracles.
If you want to help by donating food, call 364-4091 for information. Baskets will be delivered by volunteers to the families on Dec. 23.
HoneyBaked Ham Co. is letting the good times roll with its new Cajun turkey breast, seasoned with flavors from the bayou and finished with HoneyBaked’s famous sweet crunchy glaze. The company’s senior director, Matt Troy, said in a news release that HoneyBaked works to please all palates with its range of flavors.
The Cajun turkey breasts are just under 3 pounds each, serving six to eight people, and retail for a little under $26. They are available through Dec. 31.
Many freezers are stocked with leftover ham, or will be once Christmas is over. Here’s a recipe from Sandra Lee’s “Semi Homemade Comfort Food” that sounds like a simple and tasty way to use it up. The book itself would be great for the cookbook lovers on your list. It’s filled with recipes that, just like those prepared on Lee’s TV Food Network show, let you make “made-from-scratch” dishes in a flash, something we’re all looking for when work and other demands limit the amount of time we can spend in the kitchen.
Creamy Ham Tart
1 sheet frozen puff pastry, thawed
1 cup canned or homemade white sauce
1 cup diced ham
1/2 cup shredded sharp cheddar cheese
1/4 teaspoon nutmeg
Salt and freshly ground black pepper, to taste
11/4 cups grated Gruyere cheese
Heat oven to 400 F. Unroll puff pastry sheet and fold 2 inches from each corner into center of sheet. Roll sheet into a 10-inch circle with a rolling pin. Press puff pastry into a broiler-proof (9-inch) tart pan. Press a piece of foil into bottom and up sides of puff pastry. Fill tart pan with pie weights or dried beans.
Bake for 15-18 minutes. Remove from oven and remove pie weights and foil. Gently press down center of pastry if it puffs after removing weights. Return to oven and bake for 5-18 minutes more or until golden. Remove and cool completely.
Reduce oven temperature to 350 F. In a large bowl, stir together white sauce, ham, cheddar cheese and nutmeg until well mixed. Season to taste with salt and pepper. Fill cooled crust with ham mixture. Sprinkle Gruyere on top. Bake for another 25-30 minutes or until heated through. Remove from oven.
Heat broiler. Cover edge of tart with foil. Broil tart 6 inches from heat for 3-5 minutes or until cheese is brown and bubbling. Remove and cool for 10 minutes. Slice and serve warm.
Contact Anne Braly at abraly@timesfreepress.com or 423-757-6285.