性视界传媒淲arning: Deadlines in the schedule are closer than they appear.性视界传媒 One of you wonderful readers sent a cute little clipboard with this phrase on it. Though it is set 8 inches from my computer, I fail to heed it each week.
However, this does remind me to remind you that though Thanksgiving is later than usual this year, it is still less than two weeks away.
Because many of us who still cook traditional Thanksgiving meals have favorite recipes that cannot be changed under any condition, I hesitate to throw new recipes out there. There might be an uprising at the table.
However, in case you want to add a new dish or perhaps a new member of the family (through marriage) has not yet learned all the rules, I thought I might give you some suggestions.
The first is a recipe that began to appear in this area about 20 years ago. I have been asked for the recipe, but did not find one that I thought was close to the one served at various functions.
Though it appears to be a sweet potato dish, it is made with carrots. This recipe comes from a cookbook compiled by the 20th Century Club of Gilmer. I know they have had two previous books that have been my mainstays since they gave me one in the 70s. Rusty Roberson gets credit for this recipe, but it was submitted by Betty Finney.
Carrot Puff
2 pounds carrots, peeled and cut into 1-inch pieces
1 cup butter, melted
6 eggs
2 cups sugar (I cut this to 1 1/2 cups because the carrots are so sweet)
6 tablespoons flour
2 teaspoons baking powder
2 teaspoons vanilla
Grease a 3-quart baking dish. Cook carrots in water with 1/2 teaspoon salt added until tender.
Drain. Place butter, eggs, sugar, flour, baking powder and vanilla in food processor. Add carrots, a few at a time, and puree. Pour mixture into casserole dish, and bake at 350 degrees for 45 minutes until firm. Let stand for 5 minutes before serving.
From the same good cookbook, Janet Baker submitted this salad. Perhaps you are familiar with Caprice Salad or pizza, but I believe you will find that this easy version will be a good addition to any meal.
Caprice Salad
2 pints cherry tomatoes, halved, or a chopped, large ripe tomato (I prefer the cherry tomatoes)
4 ounces Mozzarella cheese, cut in 1/4 inch cubes
1/3 cup green olives, slivered
1/3 cup fresh basil, chopped
2 tablespoons Balsamic vinegar
1 tablespoon olive oil
1 teaspoon salt
Combine all ingredients, toss lightly and serve. Makes about 4 servings.
I do not like to prepare this more than an hour before serving because the tomatoes get too watery.
If your Thanksgiving Dinner is mid -afternoon or an early dinner, I suggest a brunch or something to keep the herd out of the kitchen asking 性视界传媒渨hen are we eating?性视界传媒
Try this recipe from Ashley Ball:
Sausage Muffins
1 pound pork sausage
Butter (amount mentioned later in recipe)
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
2 1./2 cups shredded cheddar cheese
Cook sausage until brown, stirring to crumble. Drain well and reserve drippings. Add butter to drippings to make 1/4 cup. Mix all dry ingredients in bowl and make a well in center.
Combine egg, milk and drippings. Stir well. Add liquid mixture to dry ingredients. Stir just until mixed.
Stir in cheese and sausage. Spoon batter into greased muffin tins, filling half full.
Bake at 375 for 18-20 minutes. Makes about 24 muffins.
