Thursday, November 8, 2012

Just 2 More Weeks!

Two weeks until Thanksgiving! Are you panicked yet? It’s time to pull out those treasured recipes that everyone waits all year for. I’ve started working on the menu and gathered some recipes. There are a few menu items that are never to be “messed with”, but I like to try at least one new recipe or a twist on an old one.

If your family is anything like mine, you have a lot of people to please with your menu. In addition to dietary needs due to medical conditions, there are several just plain picky people! I look at this as a challenge rather than a problem, and it all usually turns out just fine.

This year I think I’ll be trying a few new condiments and salads, then stick to the traditional menu of turkey, ham, sweet potato casserole, cornbread dressing, mashed potatoes & gravy, green beans, etc.

Give some of these a try. Happy Cooking!

EASY PICKLED BEETS

1 tablespoon mixed pickling spices

2 cups vinegar

2 cups sugar (or Splenda equivalent)

'1 teaspoon ground cinnamon

1 teaspoon salt

4 (16 oz.) cans sliced beets, drained (reserve 3/4 cups juice)

Wrap pickling spices in small piece of cheesecloth. In a large saucepan, combine all but beets; bring to a boil. Stir in beets and reserved juice. Pour into a 1 1/2-quart glass container. Cover and chill overnight. Remove pickling spices before serving.

PUMPKIN MARMALADE

1 (15 oz.) can pumpkin (not pumpkin pie mix)

1 cup orange marmalade

1 teaspoon grated fresh ginger

2 tablespoons freshly squeezed lemon juice

Combine first 3 ingredients and bring to a boil. Reduce heat to low and simmer uncovered for about 5 minutes. Stir occasionally. Remove from heat and stir in lemon juice. Cover and chill – will keep up to 1 week.

(The recipes above are ones that I’ve had around quite a while, but I have no source information and cannot attribute them to anyone in particular.)

FRUITED PUDDING SALAD

1 (3 oz.) package instant vanilla pudding

1 (16 oz.) can fruit cocktail

1 (15.5-oz.) can crushed pineapple

1 (11 oz.) can mandarin oranges

1 cup miniature marshmallows

1 cup frozen whipped topping, thawed

Combine pudding powder with undrained fruit. Stir until thickened, about 2 minutes. Fold in whipped topping and marshmallows. Chill until serving time. Makes 6-8 servings.

(Recipe from Lofino’s Market in Dayton, OH.) This one is really good!

I wish you all wonderful Thanksgiving meals and memories. As always, your comments and suggestions are welcome. Thanks for reading!

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