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
FILLING :
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...........
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