Kim McMahill

I had the opportunity a number of years back to accompany a volunteer group on a mission trip to Mexico. We started out working with its “sister” church in Juarez before heading further into the interior of Mexico to help with some projects at their educational facility in the Rio Chico area. Before leaving Juarez, our local counterparts wanted to go out to dinner at their favorite restaurant and invited some Canadian volunteers to join us. I don’t know why it surprised me, but when we pulled up to a Chinese restaurant I had to smile. Here I was with a group of Canadians, Mexicans, and Americans eating at a Chinese Restaurant in Juarez, Mexico.  I had expected Mexican food, but to the locals that would be like going out for “home cooking,” so if they’re in the mood for something different and ethic I’m sure Chinese food made perfect sense.

For a twist on the traditional Thanksgiving pumpkin pie, I often make pumpkin cheesecake. If you want to give it a whirl this year, here’s my favorite recipe. Enjoy and have a wonderful Thanksgiving holiday. Crust : Crush 10 whole graham crackers and mix with 3 tablespoons of sugar and 3 tablespoons of butter. Press into a 10 inch cheesecake spring pan (bottom and 2 inches up the sides). Bake at 350 degrees for 5 minutes. Remove. Filling : Beat together until smooth, 2 (8-oz) packages of cream cheese (works best if softened), 1 cup of light cream, 1 cup of canned pumpkin, ¾ cup of sugar, 4 egg yolks (save whites in a separate bowl), 3 tablespoons of flour, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, ½ teaspoon each of ginger, nutmeg, and salt. Beat egg whites until stiff and gently fold into the pumpkin mixture. Pour over prepared crust and bake at 350 degrees for 1 hour. Baking times vary, so make sure the center is set. I’ve found it often takes longer than the 1 hour not...