Friday, November 30, 2012

Cubs and Friends



Cranberry Apple Pear - Pan Tart

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples, and cranberries. Unlike other tarts, the pan tart is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges, and let it cook. When it’s ready, you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.
Yields: 8 servings
Total Time: 1 hr 45 min
Prep Time: 1 hr
Cook Time: 45 min
Oven Temp: 375


MetricConversion chart

  • 1 cup(s) white whole-wheat flour
  • 1/2 cup(s) old-fashioned rolled oats
  • 1 tablespoon(s) granulated sugar
  • 1/2 teaspoon(s) salt
  • 4 tablespoon(s) cold unsalted butter, cut into small pieces
  • 2 tablespoon(s) canola oil
  • 3 tablespoon(s) ice water
  • 2 ripe but firm pears, peeled and thinly sliced
  • 1 tablespoon(s) lemon juice
  • 1/2 cup(s) light brown sugar
  • 2 tablespoon(s) unsalted butter
  • 1 teaspoon(s) ground cinnamon
  • 1 large apple, peeled and thinly sliced
  • 1/2 teaspoon(s) ground ginger
  • 1 cup(s) fresh cranberries

  1. To prepare crust: Place flour, oats, granulated sugar, and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.
  2. Preheat oven to 375 degrees.
  3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.
  4. Place brown sugar, butter, cinnamon, and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.
  5. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering — take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.
  6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.
  7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

Thursday, November 29, 2012

Asian Salmon

Perp :...15 minutes + marinating...Bake:...15 minutes...Serves 4

1 ................cup sesmae ginger salad rdressing , divided
4 onions , chopped
2 ................tablespoons  minced fresh cilantro
4 ................salmon filets (4 ounces each)

1 )      In a large resealable plactic bag  , combine 2/3 cup dressing , onions and cilantro  . Add salmon  ; sea; bag  and turn to coat . refrigerate  for 30 minutes .
2 )      Drain and discard  marinade . Place salmon  in a greased  8-inch square baking dish .
3 )      Bake , uncovered  at 375* for 10 minutes . Baste  with remaining dressing  . Bake 5 to 10 minutes longer  or until fish flakes  easily with a folk . Drizzle with pan drippings before serving .

I try to feed my family healthy  and fish is one of our favorite proteins . I try to find  different ways  to make salmon to help  give variety  to our meals ... and this dish came about a way as to do just that .

Heart healthy

Teriyaki Beef Stew ...............slow cooker

Prep :...20 minutes  ... Cook :... 7 hours  ... Serves 8

2 ...................pounds beef stew meat
1                   bottle (12 ounces) ginger beef or 1 can(12 ounces) ginger ale
1/4 ...............cup teriyaki sauce
2 ..................garlic cloves , minced
2 ..................tablespoons  sesame seeds
2 ..................tablespoons cornstarch
2 ..................tablespoons water
2 ..................cups frozen peas  , thawed
                    Hot cooked rice ***optional

1 )      In a large nonstick skittet , brown beef in batches  if necessary . Transfer to a 3-quart slow cooker
2 )      In a small bowl , combine the ginger beer , teriyaki sauce  , garlic and sesame seeds  ; pour over beef  . Cover and cook on low for 6 to 8 hours  or until meat is tender .
3 )       In a small bowl , combine cornstarch and cold water  until smooth  , gradually stir into stew . Stir in peas  , cover and cook for 1 hour  or until gravy is thickened  . Serve with rice if deserved .

Heart healthy

Wednesday, November 28, 2012

Creamy Poppyseed Cake



  • 1/3cup poppy seeds (about 1-1/2 oz.)
  • 3/4cup milk
  • 1 1/2teaspoons vanilla
  • 5 eggs
  • 3/4cup butter
  • 1 3/4cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2cup sugar
  • 1 tablespoon cornstarch
  • 1 1/2cups milk
  • 1 teaspoon vanilla
  • 1 1/2cups sugar
  • 1 1/2cups whipping cream
  • 1/2cup sugar


  1. In a small bowl, soak poppy seeds in 3/4 cup milk and 1-1/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let butter and egg whites stand at room temperature for 30 minutes. Set egg yolks aside until needed. Grease the bottoms of two 8x1-1/2- or 9x1-1/2-inch round cake pans. Line pans with waxed paper; grease and lightly flour. Set pans aside. In medium bowl, combine flour, baking powder and salt; set aside.
  2. For filling:In a heavy medium saucepan, combine 1/2 cup sugar and cornstarch. Gradually stir in 1-1/2 cups milk and egg yolks. Cook and stir over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with clear plastic wrap. Chill until completely cooled. Do not stir.
  3. For cake:In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 1-1/2 cups sugar to butter, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture to butter mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.
  4. In another large mixing bowl, beat egg whites with an electric mixer until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Evenly divide batter between prepared cake pans. Bake in a 375 degree F oven for 30 to 35 minutes for 8-inch pans or 25 to 30 minutes for 9 -inch pans or until a wood toothpick inserted near the centers of the layers comes out clean.
  5. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
  6. To assemble, carefully split each cake layer horizontally in half. Place one cake layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with second cake layer, rounded (top) side up. Spread with one-third of the filling. Top with 1 more cake layer, cut side up; spread with remaining filling. Top with the remaining cake layer, placing it rounded side up.
  7. For frosting:In a chilled large mixing bowl beat whipping cream and 1/2 cup sugar with chilled beaters of an electric mixer until soft peaks form. Spread top and sides of cake with frosting. Chill up to 2 hours, or until ready to serve. Makes 12 servings.

This is a gorgeous cake. The family will flip over it. Congratulations! You are a genius

Sunday, November 25, 2012

Mushroom Salsa Chili --------slow cooker

Prep: 10 minutes ... Cook : 8 hours  ... Makes 8 servings

1 ...............pound ground beef
1 ...............pound bulk pork sausage
2 ...............cans (16 ounces each) kidney beans , rinsed and drained
1 ...............jar (24 ounces) chunky salsa
1 ...............can (14-1/2 ounces) diced tomatoes  , undrained
1 ...............large onion , chopped
1 ...............can (8 ounces) tomato sauce
1 ...............can (4 ounces) mushrooms stems  and pieces , drained
1/2 ............cup each chopped sweet red , yellow and green pepper
1/2 ............teaspoon  dried oregano
1/4 ............teaspoon garlic powder
1/8 .............teaspoon thyme
1/8 .............teaspoon dried marjoram

In a large skillet  , cook beef and sausage over medium heat  until meat is no longer pink ; drain . Transfer meat to a 5-quart  slow cooker  . Stir  in remaining  ingredients . Cover and cook on low for 8 hours  or until vegetables are tender .

Sweet peppers  ... green , red  and yellow  ... give this hearty chilki a splash of color . You can use hot or mild salsa  ... depends on your  family taste  ... I use the hotter variety  .
Heart healthy

Cabbage Sausage Soup

Prep : 10 minutes  ... Cook :  45 minutes ... 16 servings

1 ......................pound bulk Italian sausage
1 ......................large onion , chopped
2 ......................garlic cloves , minced
7 ......................cups chopped cabbage (about 1-1/2 pounds)
4 ......................cans (28 ounces each) diced tomatoes  , undrained
2 ......................teaspoons dried basil
2 ......................teaspoons brown sugar
1 ......................teaspoon dried oregano
1 ......................bay leaf
3/4 ...................teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary , crushed
1/2 ...................teaspoon salt
1/8 ...................teaspoon pepper

1 )         In a Dutch oven or soup kettle  , cook sausage  , onion and garlic  over medium heat  or until meat is no longer pink . Add cabbage  ; cook and stir for 3 to 5 minutes  or until cabbage is crisp tender .
2 )        Stir in remaining ingredients  . Bring to a boil  . Reduce heat ; cover  and simmer  for 30 to 35 minutes  or until cabbage is tender . Discard bay leaf .
Heart healthy

Split Pea Soup with Meatballs

Prep : 20 minutes ... Cook: 2 hours ... Makes 10 servings

1 ...............pound dried green split peas
3 ..............medium carrots , cut into 1/2-inch pieces
3/4 ...........cup diced celery
8 ..............cups water
3 ..............medium potatoes  , cut into 1/2-inch cubes
2 ..............teaspoons salt
1/4 ...........teaspoon pepper
3/4 ...........cup finely chopped celery
1 ..............medium onion , finely chopped
4 ..............tablespoons vegetable oil , divided
1 ..............pound ground pork
1-1/2 .......cups solf bread crumbs
2 .............tablespoon water
1 .............teaspoon salt
1/2 ..........teaspoon dried sage , crushed
1 .............egg

1 )      In a Dutch oven or soup kettle  , combine the peas . carrots , celery , onion and water  ; bring to a boil  over medium heat  . Reduce heheat ; cover and simmer for 1 hour .
2 )     Add poratoes  , salt and pepper  ; cover and simmer  for 30 minutes  . Meanwhile , in a large skillet  saute celery and onion in 2 tablespoons oil  until tender ; transfer to a large bowl . Add pork , bread crumbs  , water salt , sage ,and egg ; mix well . Form into 3/4-inch balls .
3 )      In the same skillet , brown meatballs in remaining oil  until no longer pink  inside . Add to soup ; cover  and simmer  for 15 minutes  .
I prepare this soup on cold or rainy days  , my family likes the idea thay can get a bowl full throughout the day  and the kettle is empty by dinner time  . Meatballs put a flavorable  spin on ordinary split pea soup .
Heart healthy

Thursday, November 22, 2012

cubs videos





  • PG
  • Genre: Family and Kids
  • 2006

  •  Review

    Common Sense Media says

    Frightful fun for tweens and up.
    Parents say

    See 39 review

    Review this title!

    Kids say

    What parents need to know

    Parents need to know this is a pretty scary movie, and the last 20 minutes, in particular, take a turn for the dark. With windows like eyes and a flying carpet that unfurls tongue-like out the front door to scoop up trespassers, the house is a wonderfully alive structure. But it's creepy. You don't want your kids waking up in the middle of the night freaked out that their house is going to eat them. Most of the PG content comes from the scariness.


    Wednesday, November 21, 2012

    Chocolate Mint Cream Cookie Sandwiches

    1. 3 cups all-purpose flour
    2. 3/4 cup unsweetened Dutch-process cocoa
    3. 2 1/2 teaspoons baking powder
    4. 1/2 teaspoon salt
    5. 2 1/2 sticks (10 ounces) unsalted butter, at room temperature
    6. 1 1/4 cups sugar
    7. 1 large egg, lightly beaten
    8. 1 large egg yolk
    9. 1 1/2 teaspoons pure vanilla extract
    10. Peppermint candies, colored sugar or sprinkles, for decorating
    11. 4 tablespoons cream cheese, softened
    12. 2 cups confectioners' sugar
    13. 1/2 teaspoon pure mint extract or fresh lemon juice
    1. Preheat the oven to 375°. Line 6 baking sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking powder and salt. In a large bowl, using a handheld electric mixer, beat 2 sticks of the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg, egg yolk and 1 teaspoon of the vanilla extract and beat until blended. Add the dry ingredients and beat at low speed until moistened and a stiff, crumbly dough forms. Scrape the dough onto a sheet of plastic wrap, pat into a disk, wrap and refrigerate until chilled.
    2. Divide the dough into quarters. On a lightly floured surface, working with 1 piece at a time and keeping the rest refrigerated, roll out the dough 1/8 inch thick. Using a 2 3/4-inch round cookie cutter, stamp out as many cookies as possible and transfer to the baking sheets. Decorate half of the cookies with peppermint candies or decorate all of the cookies with colored sugar or sprinkles. Repeat with the remaining dough and decorations.
    3. Bake 1 sheet of the cookies in the upper and 1 sheet in the lower third of the oven for 14 minutes, or until firm; shift the pans from top to bottom and front to back halfway through. Slide the parchment onto wire racks and let the cookies cool completely. Repeat with the remaining cookies.
    4. In a medium bowl, beat the remaining 4 tablespoons of butter with the cream cheese until smooth. Beat in the confectioners' sugar, mint extract and the remaining 1/2 teaspoon of vanilla extract. If you used the peppermint candies, spread 1 1/2 teaspoons of the filling on the undecorated cookies and top with the peppermint candy-decorated cookies. If you used the colored sugar or sprinkles, spread 1 1/2 teaspoons of the filling on the undecorated side of the cookies; top the filling with the remaining cookies.
    Make Ahead : The chocolate wafers can be stored between sheets of wax paper in an airtight container for up to 2 weeks or frozen for up to 1 month. The filled cookies can be stored at room temperature for up to 2 days.
    These are so scrumptious, you won't be able to keep them long enough to store for Christmas. You little, magic cookie elf, you

    Duck breasts with Raspberry sauce

    christmas recipes duck breasts

    • 4 duck breast halves
    • 2 teaspoons sea salt
    • 2 teaspoons ground cinnamon
    • 4 teaspoons demerara sugar
    • 1/2 cup red wine
    • 1/4 cup crème de cassis liqueur
    • 1 teaspoon cornstarch
    • 4 ounces raspberries
    • Preheat oven on broiler setting.
    • Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
    • Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow resting on a baking sheet.
    • Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
    • Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened.
    • Add raspberries, and simmer for another minute until heated through.
    • Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

     This is so good. I serve it on festive occaisions with a lot of vegetable sides. It goes well with rice or sweet potatoes.

    Sunday, November 18, 2012

    Thanksgiving Menu Part 1

    Putting together  a classic Thanksgiving feast with all the trimming is not so difficult if you plan ahead ...
    Cranberry drinks .... Parmesan twists ...Sweet potato & carrot vichyssoiise ... Roast turkey  with gravy ... All American stuffing ... Gratin of green beans ...Glazed onions ... Corn Pudding ....Parker house rolls  ... Cranberry-orange relish  ... Pumpkin chiffon pie  ... blue ribbon apple pie ...  this is an idea to help you adapt your own tastes ...
    Cran-Raspberry Spritizers
    3 cups  chilled white wine  or cran-raspberry juice
    1-1/2 cups chilled carbonated raspberry beverage
    Opitional garnishes : fresh mint leaves  ... fresh or frozen raspberries
    1 )  Combine wine , cran-raspberry juice  and raspberry beverage  in a 2-quart glass pitcher
    2)    Serve it over ice , garnish with mint leaves  and raspberries if desired ...Makes 8 servings
    Parmesan Twists
    1/2  cup grated Parmesan cheese
    1/4 teaspoon cayenne
    1    sheet (9-1/4 inch x 1/8-inch) frozen puff pastry , thawed
    1    egg yolk bleanded with 1 tablespoon water  (egg wash)
    1)  Preheat oven to 400*F . In a small bowl  , combine  grated  Parmesan cheese  and cayeene ; set aside .
    2 )  Place pastry  on a work surface  . Brush lightly  with egg wash  , then sprinkle  with Parmesan cheese mixture  and press gently into pastry .
    3 )  With a sharp knife  , cut pastry  lengthwise  into 15 strips  , slide onto an ungreased baking sheet  and refrigerate 5 mintues more .
    4) Using both hands  , twist strips ; refrigerate  5 minutes more .
    5)  Transfer to the oven  and bake until nicely browned  ... about 12 to 15 minutes ........makes 8 twists
    Sweet Potato & Carrot Vicyssoise
    3  tablespoons butter or margarine
    2   small leeks , halved lengthwiae  , thoroughly washed  and sliced
    1/2  teaspoon ground nutmeg
    2  medium-sized sweet potatoes  , peeled and cut into 2-inch chunks
    2      medium-sized carrots , peeled  and cut into 2-inch chunks
    4   cup chicken stock  or canned low-sodium chicken broth (about)
    1-1/2     cups buttermilk (about)
    Salt and freshly ground  black pepper to taste (optional)
    1   cup heavy cream
    2    tablespoons snipped chives
    1 )  In a medium-size saucepan over moderate heat , melt butter . Add leeks and nutmmeg  and saute  , stirring occasionally  until tender ... about 5 minutes .
    2 )   Add sweet potatoes  , carrots and stock  and bring to a boil over high heat . Reduce the heat  to low  and simmer  uncovered  until sweet potatoes  and carrots are tender  ... 15 to 20 minutes .
    3 )  Working in batches  , puree the mixture  in a blender at high speed  or in a food processor . Stir in buttermil , salt and pepper . If soup seems to thick , thin with a little additional stock or buttermilk .
    4 )  Transfer to a large bowl , cover and refrigerate  2 to 3 hours . When ready to serve  , spoon into serving bowls . For a fancy presentation , paint the surface  with cream , just a few dabs . Sprinkle with chives if desired ... makes 6 servings
    Roast Turkey with Giblet Gravy: .........Turkey ....
    1    fresh  or thawed frozen turkey ( about 12 pounds)
    2    teaspoons salt
    1/2   teaspoon black pepper
    2      tablespoons butter  or margarine , melted
    Stuffing :
    1 recipe of your favorite stuffing  or instead of stuffing :
    2     medium-size yellow onions , 1 peeled whole  , 1 peeled and quartered
    2    medium-size carrots , peeled and quartered
    2    medium-size stalks celery , cut into chunks
    4    sprigs parsley
    2    whole bay leaves
    1 )    Preheat the oven to 325*F . Remove giblets  and neck  from turkey  and reserve for gravy . Rinse turkey inside and out  under cold  running water  ; drain well  and pat dry with paper towels .
    2 )   Rub neck and body cacavities  with salt and pepper  . If using stuffing , spoon loosely  into cavities  and truss . If not using stuffing  , place whole onion  in neck cavity . Place carrots , celery , quartered onion , parsley and bay leaves  inside  body cavity and then truss.
    3 )   Place turkey , brest side up  on a rack  in a large roasting pan  , brush with butter  and tent loosely with foil  . Roast until  an instant read thermometer  inserted  in the meatiest part of the thigh  but not touching the bone  registers  180*F to 185*F ... about 4 hours . Meanwhile , begin the giblet gravy .
    4 )   About 30 minutes  before turkey is done  , remove the foil  and brush skin generously with pan drippings . When turkey tests done  , transfer to a heated platter  and let stand while you finish the gravy . Remove vegetables and bay leaves  if used . ... makes 12 servings .
    Giblet Gravy :
    1   whole bay leaf
    4   cups water (about)
    1   cup chicken stock or canned reduced-sodium chicken broth (about)
    1/3  cup unsifted  all-purpose flour
    salt and black pepper to taste
    1 )   While turkey is roasting  , place neck , all giblets , except liver  and bay leaf in a mediun-size saucepan  , add water  to cover , set over high heat  and bring to a boil . Reduce  the heat to low  and simmer  covered  until giblets  are nearly tender  ... about 45 minutes  , Add liver and simmer  covered about 15 minutes  more , drain , reserving broth . Chop nech meat  and giblets . Refregerate  until ready to proceed .
    2 ) Skim 1/2 cup fat from pan ; set aside  , pour remaining  drippings into a 4-cup measure ; add it to reserved giblet  to make enough stock to total 4 cups .
    3 )  Set roasting pan over moderate heat  and add 1 cup of giblet broth-stock mixture . Simmer  and stir to loosen browned bits  ... 2 minutes . Pour back int 4-cup measure .
    4 )  In a medium-size saucepan  heat reserve fat  , stir in flour  and cook , stirring until thick , smooth and slightly browned ... 2 to 3 minutes .
    5 )   Gradually stir in srock mixture . Cook stirring  until smooth . Add reserved giblets  and neck , heat through , season with salt and pepper .
    Gratin of Green Beans :
    4     tablespoons butter or margarine
    1    medium-size white onion , diced
    3    cloves garlic , minced
    2    large shallots , chopped
    1    pound trimmed french green beans  that have been blanched  for 1 minute  in boiling salted water
    1     teaspoon salt
    1/4    teaspoon black pepper
    1/2    cup fine dry bread crumbs
    1/4     cup grated Parmesan cheese
    1/4     cup chopped parsley
    1 )      Preheat the oven to 400*F . In a 10-inch skillet over low heat , melt i tablespoon of the butter  . Add onion , 2 teaspoons of the garlic  and shallots  and saute until  lightly browned ... about 5 minutes . Remove to a small bowl  and set aside .
    2 )    Saute beans in 2 tablespoons of butter , in batches  if necessary  until juices  cook out  and evaporate ... about 5 minutes . Add salt  , pepper and reserved onion mixture  and spoon into an ungreased  10-inch oval gratin dish  or a 10-inch x 6-inch baking dish .
    3 )    Melt the remaining  1 tablespoon  butter in a small skillet . Add to bread crumbs  along with Parmesan  , the remaining  1 teaspoon  garlic  and parsley and toss  well to mix .
    4 )    Scatter bread crumb mixture  evenly  over beans  and bake  uncovered  for 30 minutes .....makes 4 servings .
    Heart healthy

    Thanksgiving Menu Part 2

     Glazed Onions  & Glazed Beets 
    Glazed Onions : 
    1                 quart water 
    1-1/2           pounds small  white onions  in their skins 
    2                 tablespoons butter  or margarine 
    1/4              cup firmly packed light brown sugar 
    2                 tablespoons water 
    1/2              teaspoon salt 
    1/4              teaspoon balck pepper 
    1 )       In a large 2-quart stockpot  over moderate  heat , bring 1 quart water  to a boil . Add onions  and cook until crisp-tender  ... 9 to 10 minutes  . Drain in colander  and plunge in cold water . Trim off root ends  and gently slip off skins .
    2 )      In a large heavy skillet  over moderate heat ... heat butter  , sugar , water , salt  and pepper . Cool  stirring  until sryupy ... 3 to 4 minutes . Add onions  and cook until glazed ... 4 to 5 minutes  ...makes 4 servings .
    Glazed Beets :
    1/4       cup orange marmalade 
    2          tablespoons lemon juice 
    1/2       teaspoon grated orange zest 
    18        small beets (about 1-1/2 inch diameter),boiled and peeled 
    1 )     In a large skillet over moderate heat , cook and stir marmalade , lemon juice  and orange zest until marmalade  melts and mixture is syrupy ... about 3 minutes .
    2 ) Add beets and turn into syrup mixture  until glazed  and heated through ... 5 to 6 minutes ... makes 4 servings .
    Corn Pudding :
    1-1/2          pounds all-purpose potatoes , peeled and thinly shiced 
    2                large yellow onions , thinly sliced 
    2-1/2          teaspoons salt 
    1/3             cup melted butter  ormargarine 
    2                tablespoons flour 
    1/4             teaspoon black pepper 
    1                cup half-and-half  blended with 1 tablespoon flour 
    1                cup milk 
    1                jar (4 ounces) pimientos , drained , chopped and patted dry on paper towels 
    1/4             cup chopped parsley
    1/2             cup dry bread or cracker crumbs 
    1 )       Preheat the oven to 400*F . Lightly butter  a 1-1/2 quart shallow baking dish .
    2 )      In a medium-size saucepan ,blend 3 tablespoons  ot the butter with th flour , the remaining 1/2 teaspoon salt  and pepper  . Set  over moderate heat  until bubbly , gradually whisk in half-and-half  mixture  , then milk  and cook , whisking constantly  until thickened and smooth ... 5 to 6 minutes .
    3 )      Layer 1/3 of the potato mixture  into the prepared baking dish , sprinkle  with 1/2 the pimientos  and parsley  and top with 1/3 of the sauce  . Repeat layers  , then top with remaining  potato mixture  and sauce .
    4 )      In a small bowl  toss crumbs  well with remaining butter  and scatter evenly on top of the casserole .
    5 )  Bake uncovered  until browned  and bubbling ... 30 to 35 minutes .... makes 6 servings .
    Cranberry-Orange Relish :
    1            tablespoon olive 
    1            medium-size red onion , finely chopped 
    1            sweet red pepper , cored , seeded  and finely chopped 
    1            cup sugar 
    1            cup cider vinegar 
    3/4         teaspoon yellow mustard seeds 
    1/4         teaspoon salt 
    2            cups fresh or solidly frozen cranberries 
    1            finely chopped unpeeled large navel orange .
    1 )     In a large  heavy nonreactive saucepan  over moderate heat ... heat oil 1 minute . Add onion and pepper  and cook , stirring frequently  until solf  ... about 5 minutes . Stir in sugar  , vinegar , mustard seeds  and salt  and bring to a boil . Add cranberries  and orange  cook until tender  ... about 5 minutes  . Strain in a colander  and return to kettle .
    2 )      Over high heat , bring liquids  to a boil  and cook uncovered  until thick and syrupy  ... abour 8 to 10 minutes ...let cool ...pour into sterilized half-pint canning jars , leaving 1/4-inch head space . Wipe rims  and seal jars ... store in cool place until ready to serve .... makes 3 half pints .
    Pumpkin Chiffon Pie : 
    Crumb Crust :
    1-1/4               cups graham cracker or vanilla or chocolate wafer crumbs 
    5                     tablespoons butter or margarine , melted 
    1/4                  cup sugar 
    1                     teaspoon ground cinnamon , nutmeg , ginger  or other desired spice  (optional)
    Filling :
    1                     cup firmly packed light brown sugar 
    1                     enevolpe (1/4 ounce) unflavored gelatin
    1-1/2               cup milk 
    3                     egg yolks  , lightly beaten 
    1                     can (15 ounces) solid packed pumpkin
    3                     tablespoons  pasteurized dried egg whites 
    1 )       PIE CRUST ;  In a medium-size bowl  , toss crumbs  , butter , sugar  and if desired  , cinnamon , with a folk  until well mixed  . Press mixture firmly  into a 9-inch pie pan  and refrigerate  while preparing  filling .( for a crisper crust  , bake in a preheated 375*F oven for 6 to 8 minutes ).
    2 )        Fulling : In a small saucepan  over low heat  , combine the sugar and gelatin . Gradually pour in 1 cup milk  and cook until sugar  and gelatin  are completely dissolved  , ocassionally scraping down sides of the pan  with a rubber spatula .
    3 ) Stirring constantly  , pour gelatin  mixture  into egg yolks  . Return to the pan  and cook  , stirring constantly  until an instant thermometer  registers 160*F  and mixtures  thickens  ... 5 to 8 minutes .
     4 ) In a large bowl  , combine the pumpkin  , cinnamon , ground ginger and cloves . Gradually stir gelatin mixture into pumpkin mixture  until well mixed . Refrigerate , covered just until cooled  . In a large  bowl of an electric mixer , sprinkle egg whited  over the remaining  1/2 cup milk   and beat until dissolved . Continued beating  until foamy , gradually adding the remaining 1/2 cup sugar . Beat until solf peaks form .
    5 )  Gradually folr in egg whites into thickened gelatin mixture  until  no streaks  of white remain . Pour into prepared  crust  and refrigerate until set ... 3 to 4 hours ... makes 8 servings . 
    Blue Ribbon Apple Pie :
    1          double-crust pie pastry ... recipe below 
    1/3        cup shredded Cheddar cheese (optional)
    1           large egg , separated
    4           tart apples 
    4           sweet apples 
    2           tablespoons lemon juice 
    1/2        cup formly packed light brown sugar 
    1/2        cup granulated sugar 
    1/3        cup sifted all-purpose flour 
    1/4        teaspoon ground cinnamon 
    1/8        teaspoon ground allspice 
    1/8        teaspoon grated nutmeg
    2           tablespoons butter
    1           tablespoon cold water (optional)
    PIE CRUST : 8 or 9-inch pie
    2           cups all-purpose flour
    1           teaspoon salt
    2/3        cup chilled  vegetable shortening  or lard 
    4 to 6     tablespoons ice water 
    1 )    In a mixing bowl , Stir together  flour  and salt . Using a pastry blender  , cut shoetening  until mixture  resembles  coarse meal .
    2 )   Sprinkle water over flour mixture  1 tablespoon at a time , , mixing lightly  with a folk , just until pastry holds together .
    3 )    Divide pastry  in half and shape into  2 balls  . Flatten 1 ball slibhtly  on a  lightly floured  work surface .
    4 )     Using a floured  rolling pin  , roll pastry  from center out to form a 12-inch circle  about 1/8-inch thick .
    5 )  Wrap pastry  arounf rollinf pin .  Unroll into a pie pan . Repeat for top .
    Filling :
    1 )   Preheat the oven to 425*F . Make pastry , adding cheese  to dry mixture  if desired . Fit 1/2  the pastry  into a 9-inch pie pan , letting the edges  hang over  about 1-inch . In a cup , whisk egg white  until frothy  and brush on crust . Reserve yolk  for top pie glaze  . Roll top pastry  and cut several slits  for steam vents  , Cover with plastic wrap until ready to use .
    2 )    Peel , core  and sliced apples  1/4-inch thick  , placing them in a bowl . Sprinkle  with lemon juice  as you go . Add sugars  , flour , cinnoman , allspice and nutmeg  and toss lightly . Mound mixture  in the pie crust ; dot with butter .
    3 ) Moisten rim of bottom pastry  with a little water  and place top pastry on pir  . Seal the pie by  folding  top pastry  under bottom pastry  at  the pan rim , then crimp . In a small bowl , make glaze for top (optional) by whisking  together  reserved egg  youl  and cold water  . Brush over top  , carefully avoiding slits .
    4 )     Bake at 425*F for 15 minutes  , lower temperature  to 375*F  and bake for 35 minutes  more or until  filling  is bubbly  and pastry is nicely browned . If crimped edges brown to fast , cover edges loosely with foil  . Let pie cool on rack  for 20 minutes  . Serve with ice cream .... makes 8 serving .
    What to drink with dinner :
    Sparkling mineral water are a good choice for a festive meal . Sparkling apple juice  or apple cider  or cransberry juice lightened  with sparkling water as  well as cranberry Ice Tea  also pair nicely  with Thanksgiving fare .
    Serving wine with Thanksgiving dinner ia a tradition in many homes .... good choices for white wines include Sauvignon Blanc and Chardonnay and for reds , Pinot Noir  and Merlot .
    Heart healthy...........