Thanksgiving Dinner When it comes to Thanksgiving dessert traditions, a slice of pump kin pie with a dollop of whipped cream probably comes to mind most often. But at the first celebra tion at Plymouth Rock, dessert was more practical. Without flour or molasses for pie, the Pilgrims served dried berries and fresh fruits for dessert* The availability of ingredients dictated the menu at the first Thanksgiving. Com, cranberries, and pumpkin were dietary staples of the time. Popular combinations included steamed Indian com pud ding and cranberries sweetened with maple syrup. In the early 1700 s, as the settlers prospered, the Thanksgiving dessert menu expanded. And homemade pies, each variety adorned with a design pricked on the top crust with the tines of a fork, gained in populari ty. In fact, pumpkin pie ranks as the first traditional Thanksgiving food. You can add a twist of America na to your Thanksgiving with these Indian pudding, which orgin is traced to New England where it is typically served with whipped cream, hard sauce or ice cream. Here are both traditional and non-tradition ideas for your Thanksgiving dinner. STUFFING 10 slices bread 2 carrots, finely chopped 1 small onion, chopped 3 to 4 stalks celery, chopped 1-2 Granny Smith apples, chopped '/« cup dried cranberries 2 eggs, beaten 'A cup butter Poultry seasoning Pepper Toast bread and cut into cubes. Place carrots, celery, and onion in saucepan. Cover with water. Sim mer 30 minutes. Add butter to veg etables, cook until butter melts. Mix bread, vegetables, apples, and cranberries. Add eggs. Mix well. Add pepper and poultry seasoning. Grease 9x 13-inch casserole. Bake stuffing, covered at 3SO degrees until crisp, about one hour. Contributor writes, you may add one pound cooked and well drained pork or sage sausage before baking. Sue Pardo Jarrettsville, MD If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingredients and clear instructions with each recipe you sub mit. Send your recipes to Lou Ann Good, Lancaster Farm ing, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. November 26- Using Leftovers December 3- Holiday Baking 10- Holiday Gifts from the Kitchen 17- Planning Christmas Dinner Dome On The Range INDIAN PUDDING 3 cups milk 6 tablespoons yellow commeal 'A cup light or dark molasses 2 tablespoons butter 2 eggs '/«cup firmly packed brown sugar V* teaspoon ground cinnamon 'A teaspoon ground ginger 'A teaspoon salt Sweetened softly whipped cream, if desired Preheat oven to 300 degrees. In medium saucepan, combine milk, commeal, molasses and butter. Cook and stir over medium-high heat about 10 minutes or until mix ture has thickened. Remove from heat. In large bowl, combine eggs, sugar, cinnamon, ginger and salt Gradually whisk in about one cup of the hot cornmeal mixture. Return egg mixture to saucepan with remaining commeal mixture and whisk until combined. Pour into lightly buttered VA -quart baking dish. Bake about VA hours or until knife inserted in center comes out clean. Serve warm or at room temperature with sweetened softly whipped cream. For individual Indian puddings, fill six 6-ounce ramekins with pud ding mixture. Place on baking sheet in oven. Bake at 300 degrees about one hour or until knife inserted in center comes out clean. PUMPKIN CRANBERRY BREAD 2'A cups all-purpose flour 1 teaspoon baking soda 'A teaspoon salt 1 tablespoon pumpkin pie spice 2 eggs, lightly beaten 2 cups granulated sugar A cup vegetable oil 1 cup solid-pack pumpkin 1 cup cranberries, chopped In large bowl, combine flour, baking soda, salt, and pumpkin pie spice; set aside. In small mixing bowl, combine eggs, sugar, veget able oil and pumpkin; mix well. Add pumpkin mixture to dry ingre dients; stir .until moistened. Stir in cranberries. Spoon batter into two greased and floured Bx4-inch loaf pans. Bake in preheated 330 degree oven for 60 minutes, or until toothpick comes out clean. Cool 5 to 10 minutes. Remove from pans; cool on wire rack. Martha Garlin Manheim Individual Indian Puddings add a hint of nostalgia to the Thanksgiving dessert table. CORRECTION ON SWEET POTATO COOKIES Nov. 12 Issue 1 pound butter 4 eggs VA cups sugar 'A teaspoon salt 2 cups mashed sweet potatoes 2 teaspoons vanilla 4 cups flour 2 teaspoons baking powder Cream butter, sugar, and egg. Mix and add dry ingredients. Drop on greased cookie sheet and bake 12 to IS minutes at 37S degrees. When cool, ice with orange icing. Orange Icing: 1 pound sifted confectioners’ sugar 1 grated orange rind '/> cup orange juice Mildred L. Brooks Bridgeton, NJ. SPICY CRANBERRY RELISH Combine: '/i cup chopped pecans 2 teaspoons minced gingeroot 14 cup chopped apple 1 tablespoon brown sugar 1 cup whole cranberry sauce A teaspoon cardamom Use as relish or turn this into a dessert by folding the relish into 4-ounces of whipped topping. Frances Dietz York CRANBERRY SALAD 1 large package raspberry Jell-0 1 can whole berry cranberry jelly 1 can crushed pineapple 1 jar cherries Chopped nuts Drain pineapple and cherries. Reserve juices. Mix Jell-0 as the package directs for adding fruit Featured Recipe Sometimes recipes can be found in unusual places. This is one of those. It’s on a brochure published by Reynolds Wrap. You can receive mailings of recipes from diem. Request their free recipes by sending your name and complete address to The Reynolds Wrap Kitchens, Reynolds Plastic Wrap Recipes, P.O. Box 1592 Dept RPW—I9B, Church Hill, MD 21690. Here’s a recipe from their brochure called Bright Ideas for Busy Day Foods. TURKEY PASTA SALAD 2 cups rotini macaroni 2 cups broccoli flowerets 1 cup sliced carrots 3 A cup light Caesar dressing 54 teaspoon coarsely ground pepper 'A pound smoked turkey breast, cubed 2 medium zucchini, cut in julienne strips 1 cup cherry tomato halves Reynolds Plastic Wrap Cook macaroni in boiling water 10 minutes. Add broccoli and car rots and cook until macaroni is tender, 2 minutes longer. Rinse under cold water to cool; drain. In large straight-sided glass bowl, place macaroni mixture. Toss with half of salad dressing and sprinkle with 'A teaspoon pepper. Layer turkey, zucchini, and tomatoes on top of macaroni mixture. Drizzle with remaining salad dressing and sprinkle with remaining 'A teaspoon pepper. Cover with plastic wrap. Refrigerate at least 2 hours or overnight. Use reserved juices as part of the cold liquid. Chill JeU-O. Add remaining ingredients and mix thoroughly before fully jelled. May place in a large mold if desired. Refrigerate until serving time. Sue Pardo Jarrettsville, MD (Turn to Pago BS)
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