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Thanksgiving recipes from Alice's Restaurant

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L. Cargill, Medical Laboratory Scientist, ASCP. Retired blood banker and laboratorian. Loves to write about a wide range of subjects. Enjoy!

Geoff Outlaw in 2010

Geoff Outlaw in 2010

Geoff Outlaw in 2010

You can get anything you want from Alice's Restaurant

Just as soon as you hear the song, it will go round and round in your head for the whole month of November. So gather your friends and prepare your feast. Get ready to trip down memory lane and watch the movie again.

It's just as tasty as Alice May Brock's incredible cooking showcased in the movie Alice's Restaurant. Released in 1969, Alice's Restaurant is the quintessential Thanksgiving movie for anyone that ever had anything to do with the hippie movement and the Vietnam war protest.

Arlo and Geoff take a Movie break


Geoff Outlaw, the Co-Star of Alice's Restaurant

A few years back, we had the pleasure of meeting Geoff Outlaw, Arlo's sidekick in the movie and a more remarkable person would be very hard to find. If you look in the dictionary under 'Hippy', you'll see Geoff's photo.

Geoff's been all up and down the North and South American continents in an old Toyota Land Cruiser that sits today in his yard. He's played mandolins, guitars, and sung the blues for ages.

He counts so many well known celebrities as his friends that it's easier to list who he doesn't know than who he does. He even knew the late, great, Jimi Hendrix.

Alice's Restaurant Cookbook

The cookbook is available from Amazon's shopping space or eBay.

The cookbook is available from Amazon's shopping space or eBay.

Alice's Basic Stuffing Recipe

From the Cookbook by Alice May Brock:

Lightly sauté in a melted stick of butter 1 or 2 finely chopped onions and maybe some garlic. Mix this with 3 or 4 cups of bread crumbs, salt and pepper, and some seasonings - thyme, sage, fennel seed, or anything you think is right. You can also add a few beaten eggs, but that's up to you. Moisten all this with 1/2 cup or more of some liquid: water, broth or old gravy.

There are all kinds of things you can add to a basic stuffing - like berries, cooked apricots or prunes; oranges, nuts, raisins. Chopped celery is nice, so is an apple. Corn stuffing is made with (surprise!) a can of corn. You can also add mushrooms, chestnuts, and chopped cooked liver, sausage or other meat.

Or maybe you can make stuffing any way you want!

Is this more or less the way you make stuffing?

Roast a Chicken or a Turkey

From the cookbook by Alice May Brock:

Preheat your oven to 325°. Take a good-sized chicken or turkey ... and grease the breast with butter or oil. Or place a few bacon strips across the chest. Put the bird in a roasting pan or on a roasting rack with a roasting pan underneath. Put it in the oven. It takes about 20 minutes per pound to cook. If you have stuffing inside, do it longer - 40 minutes per pound won't hurt - and baste it with the juices in the pan. Anyway, you can tell when it's done when its legs wiggle freely and the meat pulls back from the feet. Also, you can stick a fork in the thigh and if the juices run out clear, it's supposed to be done.

I prefer the bacon slices on top myself. You can wrap the turkey and bacon with heavy foil and steam the turkey until moist and juicy. You won't have to baste it if you cover it with bacon and foil. But you will have to brown the bacon topped turkey afterwards for an hour or so after you finish steaming. But if you prefer to baste, well do that then!

Alice's Restaurant

Now this is a feast!

From soups, stews, salads, roasted meats - learn basic cooking from a master!

From soups, stews, salads, roasted meats - learn basic cooking from a master!

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What's all the Hubbub about Alice's Restaurant?

As you know, Alice's Restaurant isn't about the song anymore than Turkey is about Thanksgiving.

The movie is about the peace movement and the socio-political climate of the 60's and the Vietnam war and government intrusion and anarchy. Those of us that lived during that time in our country's history will remember.

See the movie, listen to the song, and leave me some comments on how the 60's compare with today's trials and tribulations. Then let's give thanks for our friends, family, and country!

Geoff's Friends in Cedar Park, Texas.

Bob Cargill, Geoff Outlaw, and Mark

Bob Cargill, Geoff Outlaw, and Mark

© 2009 Lela


Yoleen Lucas from Big Island of Hawaii on March 05, 2016:

I have never seen the movie, but I have been to the restaurant! There is a beautiful rustic restaurant with that name in Portola Valley, CA. My friend (the one currently in Sacramento) and I used to eat there all the time. It was one of our favorites.

The Sixties has always been my favorite decade. I was born 10 years too late to take part, but I have experienced it vicariously. I will definitely have to see the movie sometime soon!

Lela (author) from Somewhere near the heart of Texas on November 24, 2011:

Bob and I went out for turkey today. But Arlo dropped in on us on Facebook. He's doing great as usual.

Susan Zutautas from Ontario, Canada on November 24, 2011:

This is the second hub I've read today about Alice's Restaurant. Loved the movie and Arlo Guthrie. Happy Thanksgiving. I want to make a turkey today now.

Holle Abee from Georgia on March 20, 2010:

I grew up in the 60s and 70s, so I remember the times well - both the good and the bad. Thumbs on on an interesting hub!

Lela (author) from Somewhere near the heart of Texas on January 22, 2010:

It's a wonderful cookbook. I'll send you private mail with the addie.

The Rope from SE US on January 22, 2010:

Had no idea this cookbook was out there. I'd love to get a copy and get it autographed! My sister-in-law collects cookbooks and I try to find a special one each year for her. Please let me know where I can send it to be autographed. I'll go out to amazon and purchase it once I know. Thanks for a great hub - Yes, I remember the times and the fun..and the difficulties.

Lela (author) from Somewhere near the heart of Texas on December 21, 2009:

Geoff Outlaw says that he will personally autograph a copy of the cookbook if anyone is interested. Contact me and I'll see what I can do. It's a great cookbook!

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