Thanksgiving is almost upon us; hard to believe. It is one of my favorite holidays – good hang out with the family time in front of the fire, while scrumptious smells fill the house.
I think for many of us, Thanksgiving is also about traditions – traditions of what we cook to what we do. There are always the standards that I need to prepare to go along with the turkey, but I also like to keep my eyes open for new recipes, and try at least one or two new things. Anyone up for sharing their favorite Thanksgiving recipe? And if you have any other special traditions, please share.
I’m going to share a recipe that my parents always prepared, and I do now as well. It’s so simple and delicious, and I always wonder why I only prepare it on Thanksgiving.
Scalloped Tomatoes:
2.5 cups stewed canned tomatoes or fresh (I’ve always used the canned)
1/4 cup chopped onion – I put in a bit more
3/4 tsp salt
1/4 tsp pepper
1 T sugar
Bread crumbs, soft 1.5 to 2 cups
1/4 cup melted butter
Combine tomatoes, onion, salt, pepper and sugar. In a greased casserole holding about 4 cups, make alternate layers of tomato mixture and bread crumbs, reserving enough bread crumbs for top layer. Mix these bread crumbs with melted butter and spread over the top.
Bake in oven at 375 degrees about 20 minutes, when mixture should be hot and crumbs lightly browned.
Enjoy!
11-14-2008 10:52:17
This is an easy and yummy recipe, and best of all, it can be made several days ahead.It makes a large quantity, but if you have a small gathering you can send some home with your guests in a pretty jar or bowl.I found this recipe in Yankee Magazine about 5 years ago and have made it ever since.
Cranberry Compote
Yield: 18-20 servings
* 1 cup seedless raisins
* 1 12-ounce package cranberries
* 1 cup sugar
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon allspice
* 1/8 teaspoon ground cloves
* 3/4 cup cider vinegar
* 1 tablespoon grated lemon peel
* 1/4 cup orange juice
* 1/4 cup water
* Garnish: orange zest
In a large sacuepan over medium heat, combine all ingredients. Cover mixture and cook 20 minutes, stirring occasionally. Cool in pan. Transfer to a glass jar with an airtight lid, cover, and refrigerate. When ready to serve, pour compote into a serving dish and garnish with orange zest.
11-14-2008 20:10:42
This dessert is so easy to make and soooo delicious!
Pumpkin Cheesecake:
1 – 9″ pie plate
Graham cracker crumb crust (easy to follow directions on the box)
2 – 8 oz. packages Philadelphia brand cream cheese (room temp.)
1/2 cup canned pumpkin
1/2 cup white sugar
1/2 tsp. vanilla
sprinkle of cinnamon
dash of allspice
2 eggs (room temp.)
Beat all ingredients together until mixed well. Pour into prepared pie crust. Bake at 350 degrees for approx. 55 minutes. Let cool, then refrigerate. Enjoy!
11-18-2008 11:34:04
They say confession is good for the soul? Is it?
If so, here’s my confession about falling off the wagon– I haven’t been to the gym in a week (Ok, two weeks, but I was out of town for one of those weeks) and have been eating like a pig for two weeks as well. How does one get back ON the wagon, I wonder?
11-18-2008 11:34:58
Oh, brother. That comment of mine was supposed to go in the diet Coke post, not the Thanksgiving recipe post. That’s what I get for trying to multitask!
By the way, anyone have a good stuffing recipe?
11-19-2008 22:14:54
Kathleen:
Here’s my (or my Mom’) stuffing recipe. It’s quite simple. Every year I read the latest stuffing recipes, and I’m always tempted. But bottom line, I love the simplicity of this recipe, and think it’s delicious:
1/2 cup butter or margarine
1 cup finely chopped onion
3 cups finely chopped celery
3/4 cup finely chopped parsley
1 T salt
1 T poultry seasoning
1 tsp paprika
1/2 tsp pepper
1 egg slightly beaten
12 cups fine, fresh-white bread crumbs
Melt 1/2 cup butter in skillet over low heat. Add onion and celery. Saute until golden, about 5 minutes. Toss lightly with rest of dressing ingredients in large bowl just until well mixed. Makes about 12 cups. Spoon dressing into neck cavity. Bake any left over dressing in covered casserole.