Tidbits

Out of Africa

Thistle’s Restaurant will bring a taste of Africa to Bangor during its African Evening on Tuesday, Nov. 29. The event will feature five South African wines paired with a five-course African dinner. Diners can dance to the drumbeat of Baba Cham, a native Gambian musician. Dinner costs $65 per person, plus tax and gratuity. The evening starts with a reception at 5:30 p.m., and dinner begins at 6. For information or reservations, call 945-5480. Seating is limited.

It’s in the bag

You remembered the cranberry sauce. And the pearl onions. And the turnips. Only thing you forgot was the turkey. Whoops. Well, Jennie-O Turkey Store has you covered. Just grab a bagged turkey, which goes straight from the freezer to the oven, with no washing and no thawing. Heck, you don’t even need to remove the bag. The turkeys are available at major grocery stores. For information, visit www.jennioturkeystore.com.

Mmm mmm good

OK, it’s a little sinful, but there’s nothing quite like green bean casserole at Thanksgiving. Campbells Soup Co. offers a few twists on a classic: For extra crunch, stir in drained water chestnuts. For a cheesy twist, add shredded cheddar to the green bean mixture and the topping. For a holiday touch, add chopped red bell pepper. For purists, here’s the original recipe: Mix 1 can (103/4 oz.) Campbell’s Cream of Mushroom Soup or Campbell’s 98 percent Fat Free Cream of Mushroom Soup, 1/2 cup milk, 1 teaspoon soy sauce, a dash ground black pepper, 4 cups cooked cut green beans and 2/3 cup French’s French Fried Onions in a 1 1/2-quart casserole. Bake at 350 degrees F for 25 minutes, or until hot. Stir and sprinkle with 2/3 cup French’s onions. Bake 5 minutes. Serve. Tip: Use 1 16- to 20-ounce bag frozen green beans, 2 9-ounce packages frozen green beans, 2 16-ounce cans green beans or about 1 1/2 pounds fresh green beans for this recipe.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.