6.Thanksgiving Ambrosia:
Ingredients:
2 grapefruit(sectioned), 3 oranges(sectioned), 2 tangerines(sectioned), 1/3 to 1/2 c. sugar, 1/2 c. shredded coconut.
Method:
Place half the fruits in serving dish; sprinkle with half the sugar and coconut. Add remaining fruits, sugar and coconut. Chill for at least 1 hour before serving. Makes 8 servings.
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7.Thanksgiving Pumpkin Bread:
Ingredients:
1 1/2 c. pumpkin, 3/4 c. vegetable oil, 2 1/2 c. flour, 2 c. sugar, 1 1/2 tsp. baking soda, 1 1/4 tsp. salt, 3/4 tsp. nutmeg, 3/4 tsp. cinnamon, 1 c. nuts chopped, 1 c. raisin, 3 1 lb. coffee cans.
Method:
Preheat oven to 350 degrees. Makes three loaves. Beat these together: 1 1/2 c. pumpkin 3/4 c. vegetable oil Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired Mix until all ingredients are thoroughly moistened. Fill three ungreased 1 lb. coffee cans, 1/2 full. Bake at 350 degrees for 75 minutes. Cool, in the can for 15 minutes and remove from can. Wrap, while still warm, in aluminum foil. Refrigeration not necessary but won't hurt. Slice and place in toaster or microwave to warm .
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Side Dishes:
1.Cranberry Sauce:
Ingredients:
1-1/2 C sugar, 1 navel orange, 1/2 t grated ginger, 4 cup cranberries, 1/2 C (2 oz.) toasted pecans.
Method
Grate the orange peel and add to a pot with the sugar and ginger.Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.Add cranberries and cook until they pop - about 5 minutes.Add pecans and cool sauce.
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2.Green Beans And Pecan Salad:
Ingredients:
For the pecans:
2 tablespoons corn oil, 2 cups shelled pecan halves.
Lemon Vinaigrette:
1/2 cup lemon juice(freshly squeezed (2 to 3 whole lemons), 1-1/2 teaspoons sugar, 1-1/2 teaspoons Dijon mustard, 1 cup corn oil, 1/3 cup walnut oil, salt & pepper to taste.
2 pounds green beans).
Method
Heat peanut oil over medium heat. Add pecans and salt to taste. Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them).Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified. Add salt and pepper to taste. (Or, use a hand-blender to make the whole thing go quicker and emulsify better). Trim beans and cut into 3 inch lengths. Place in a microwavable serving bowl and cover with plastic wrap, leaving a slight space for steam to escape. Steam until crisply tender. (You may also use a regular steamer.) Rinse with water to arrest the cooking process. Drain thoroughly.Lightly coat the beans with the dressing, adding only as much dressing as you need, and toss in the nuts. Adjust the salt and pepper. Serve at room temperature..
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3.Garlic Mashed Potatoes:
Ingredients:
8 potatoes(peeled and quartered), 1/2 cup milk, 1/4 cup butter, 2 cloves garlic minced, salt to taste, 1 pinch ground white pepper, 2 tablespoons sesame seeds .
Method
Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.
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Happy Thanksgiving Wishes