Most of my family was from Punxy and the small towns near Punxy. So to tell you about various aspects of the Groundhog Day holiday, and how we've been celebrating it in Punxsutawney since 1886.

Here are some answers to Frequently Asked Questions about the holiday:

Yes! Punxsutawney Phil is the only true weather forecasting groundhog. The others are just impostors.

How often is Phil's prediction correct? 100% of the time, of course!

How many "Phils" have there been over the years? There has only been one Punxsutawney Phil. He has been making predictions for over 120 years!

Punxsutawney Phil gets his longevity from drinking the "elixir of life," a secret recipe. Phil takes one sip every summer at the Groundhog Picnic and it magically gives him seven more years of life.

On February 2, Phil comes out of his burrow on Gobbler's Knob - in front of thousands of followers from all over the world - to predict the weather for the rest of winter.

According to legend, if Punxsutawney Phil sees his shadow, there will be six more weeks of winter weather. If he does not see his shadow, there will be an early spring.

No! Phil's forecasts are not made in advance by the Inner Circle. After Phil emerges from his burrow on February 2, he speaks to the Groundhog Club president in "Groundhogese"(a language only understood by the current president of the Inner Circle). His proclamation is then translated for the world.

The celebration of Groundhog Day began with Pennsylvania's earliest settlers. They brought with them the legend of Candlemas Day, which states, "For as the sun shines on Candlemas Day, so far will the snow swirl in May..."

Punxsutawney held its first Groundhog Day in the 1800s. The first official trek to Gobbler's Knob was made on February 2, 1887.

So the story goes, Punxsutawney Phil was named after King Phillip. Prior to being called Phil, he was called Br'er Groundhog.
By the way if your ever in Punxy stop by the Library and you can see Phil and Phyllis (That's Phils girlfriend) they live in front of the Library and you can watch them sleep and eat two of there favorite pass times.
Enjoy!
Allison
Allisons Kitchen

Hi Everyone I just wanted to share with you the latest cookbook I just ordered. I think you will love it check it out

To order one or for more informationClick Here Iknow you will enjoy this as much as I do.
Allison

Wow I guess I haven't been around for a while, Remember I told you all that I was getting my hours cut at Disney, well that did not last long, I had some time off for Christmas and that was all I've been working so much, I can't keep up with my blogs but I'm not complaining not in this day in age. but I am a little tired, My Dad is visiting relatives in DC and he lost his recipe for Borscht (Russian beet soup) so I thought I would post this since I had to send it to him.
RUSSIAN BORSCHT
2 cups shredded beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsly chopped cabbage
1 tablespoon butter
1 tablespoon fresh lemon juice
sour cream, for doppling
Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
Add cabbage and butter, and cook uncovered for about 20 minutes.
Stir in lemon juice.
Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
This is better the next day!
Well thats all for now
Enjoy!
Allison

Ingredients:
4 cups italian béchamel sauce (white sauce)
3 cups cooked ham, cubed
1 cup cup onions, chopped
1 cup green peppers, chopped
1/2 cup cheddar cheese, shredded
5 cups potatoes, peeled, sliced 1/8-inch thick

Preparation:

Preheat oven to 175 C (350 F).
Combine italian béchamel sauce (white sauce) with ham, onion, green pepper, cheese and potatoes. Stir gently.
Pour into a buttered 13 x 9 x 2 inch casserole dish. Cover the casserole with aluminum foil.
Bake for 30 minutes.
Uncover and continue baking for 1 hour.
Enjoy
Allison

Here's a great gift idea. Gifts from the kitchen are a great way to stretch holiday budgets. And your friends and family will appreciate that you made something special for them. Here is a recipe for homemade wine jelly.
WINE JELLY
3 1/2 cups wine
1/2 cup fresh lemon juice
2 ounce package dry pectin
4 1/2 cups white sugar
Combine wine, lemon juice and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars leaving 1/2 inch headspace. tighten 2 piece lids. Process for 5 minutes in boiling water bath.
Enjoy.
Allison