Category Archives: Thanksgiving

Pumpkin-Apple Pie

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Pastry for single-crust pie (see Divider Card No. 20)
½ cup packed brown sugar
½ cup water
2 tablespoons butter or margarine
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
4 cups sliced, peeled cooking apples
1 tablespoon lemon juice
1 slightly beaten egg
1 cup canned pumpkin
½ cup granulated sugar
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon ground cloves
1 5⅓ ounce can (⅔ cups) evaporated milk
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9-inch pie plate. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool.

For filling, in medium saucepan combine brown sugar, water, butter or margarine, cornstarch, cinnamon, and 1/4 teaspoon salt. Cook and stir over medium heat till mixture comes to boiling. Stir in sliced apples. Cover and cook over medium heat for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread the hot apple mixture evenly in the bottom of the partially baked pastry shell.

In mixing bowl combine egg, pumpkin, granulated sugar, ginger, the remaining 1/4 teaspoon salt, and cloves; mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent over browning, cover edge of pie with foil. Bake in 375° oven for 20 minutes. Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream. Cover; chill to store.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Turkey Dressing Bake

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2 cups cut-up cooked turkey
2 eggs
1 cup warm water
1 package (about 1 ounce) turkey or chicken gravy mix
1 ⅓ cups herb-seasoned stuffing mix
¼ cup slivered almonds
Mushroom-Corn Sauce (below)

Heat oven to 350°. Place turkey in greased baking pan, 8x8x2 inches. Beat eggs, water and gravy mix; pour on turkey. Sprinkle turkey with stuffing mix, then almonds. Bake uncovered 40 minutes. Top each serving with Mushroom-Corn Sauce. 6 servings.

MUSHROOM-CORN SAUCE

1 can (12 ounces) whole kernel corn with sweet peppers, drained.
1 can (10 ¾ ounces) condensed cream of mushroom soup
1 can (4 ounces) mushroom stems and pieces (with liquid)

Heat all ingredients to boiling, stirring frequently.

Note: To double this recipe, double all ingredients and bake in greased baking pan, 13x9x2 inches, in 350° oven 55 minutes.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Frosty Pumpkin Pie

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Gingersnap Crust (below)

1 cup mashed cooked pumpkin
¼ cup packed brown sugar
1 teaspoon aromatic bitters
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 carton (4 ½ ounces) frozen whipped topping, thawed
1 pint butter pecan ice cream, slightly softened
2 tablespoons chopped pecans

Bake Gingersnap Crust: cool. Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into Gingersnap Crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.

Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.

GINGERSNAP CRUST

Heat oven to 350°. Mix 1 ½ cups gingersnap crumbs and ¼ cup butter or margarine, melted. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

How To Clean, Stuff and Truss Poultry and Roasting Turkey – Timetable

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PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.

STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.

ROASTING TURKEY

OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.

Roast Turkey Timetable

Ready-to-Cook Wt.Time (approx.)Oven Temp.
4 to 8 lb.3 to 4 hours325°
8 to 12 lb4 to 4 1/2 hours325°
12 to 16 lb4 1/2 to 5 hours325°
16 to 20 lb5 1/2 to 7 hours325°
20 to 24 lb7 to 8 hours325°

ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird.

Published by –COOKINDEX — Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Bean and Mushroom Salad

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2 envelopes unflavored gelatine
2 1/2 cups cold water, divided
1 tablespoon dehydrated onion flakes
1/2 cup tarragon vinegar
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon salt
2 cups whole green beans, drained
1/2 cup chopped pimiento
1/2 cup sliced mushrooms, drained
Watercress

Sprinkle gelatin over 1/2 cup cold water in saucepan. Stir in dehydrated onion flakes. Stir over low heat until gelatin dissolves. Stir in remaining water, vinegar, sweetener, and salt. Chill until syrupy. Fold in beans, pimento, and mushrooms. Turn into a 5 -cup mold. Chill until firm. Unmold. Garnish with watercress. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Old-Fashioned Tea Punch and Turkey Sandwich Loaf

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old_fashioned_punch

Turkey Sandwich Loaf

This party sandwich loaf is an excellent device for using up holiday turkey, or for that matter, any leftover meat (chicken, ham, roast beef, etc.).

3 cups chopped cooked turkey or other cooked meat
1 cup chopped celery
1/2 teaspoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) thin sliced soft white sandwich loaf bread
1/2 cup (1 stick) soft butter
3/4 cup crumbled blue cheese
1 package (4-oz) cream cheese
1 tablespoon light cream
1/2 cup finely chopped parsley

Make turkey filling: Mix together chopped turkey, celery, onion, and mayonnaise and season to taste with salt and pepper.

Trim crusts from bread; place 3 slices bread in row on sheet of wax paper; butter slices on one side and spread with turkey filling. Continue adding slices, buttering and spreading with filling until each stack contains 6 slices.

Press loaf together firmly. Beat blue cheese, cream cheese, and cream together; spread on top and sides of loaf; sprinkle with parsley and refrigerate at least 2 hours.

Serve on platter garnished with watercress and sliced cucumber; slice loaf thinly; serve with sandwich plates and forks.

Yield: 6-8 slices.

Note: when planning a large party, make several sandwich loafs, varying fillings if desired, and estimating 1 loaf for 6 guests; at important or “high tea” parties arrange loafs around punch bowl on buffet table and add a platter of cold cuts and a ripe Brie cheese surrounded with crackers or French bread slices; a bowl of finger fruits in season (grapes, cherries, plums, apricots, nectarines) adds a touch of razzle-dazzle.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Cranberry-Orange Relish

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cranberry_orange_relish

In a 6 -to – 8-quart kettle or Dutch oven mix 8 cups fresh cranberries (2 pounds), 4 cup sugar, 1 1/2 cups water, 2 teaspoons grated orange peel, and 1 1/2 cups orange juice. Bring to boiling. Cook, uncovered about 5 minutes or till cranberry skins pop, stirring once or twice. Stir in 1/2 cup slivered almonds, if desired. Ladle hot relish into hot clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Processing in boiling water bath 5 minutes (Start timing when water returns to boiling). Makes about 8 half-pints.

Mixed Pickles

10 cucumbers, cut in strips (4 1/2 quarts)
6 green peppers, cut in strips (2 1/2 quarts)
6 red sweet peppers, cu in strips (2 1/2 quarts)
6 cups water
3/4 cup pickling salt
6 large carrots, peeled and cu in strips (1 quart)
6 cups sugar
4 cups cider vinegar
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
2 teaspoons turmeric

Cover cucumbers and peppers with a mixture of water and pickling salt. Let stand in a cool place overnight. Drain; rinse. Cook carrots in boiling salted water 5 minutes. Drain; add carrots to drained cucumber mixture. Combine sugar with remaining ingredients, pour over drained vegetables. Bring to boiling. Fill hot, clean pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 5 minutes (Start timing when water covering jars returns to boiling). Makes 10 pints.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Corn Bread Canapés

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corn_bread_canapes

Corn Bread (below)
1 can (16 ounces) pork and beans, drained
2 green onions, chopped (about 2 tablespoons)
2 tablespoons catsup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/4 teaspoon liquid smoke
5 or 6 medium lettuce leaves
1/2 pound thinly sliced ham
8 slices American cheese

Bake Corn Bread. Mash pork and beans thoroughly. Stir in onions, catsup, Worcestershire sauce, mustard and liquid smoke. Spread over Corn Bread. Cut into 30 rectangles about 2 1/2 x 2 inches. Place on serving tray. CUt lettuce and ham sliced into 30 rectangles each, about 2 1/2 x 2 inches; layer on Corn Bread. Cut cheese with 1 3/4 inch canapé cutters or knife; place cheese cutouts on ham. Refrigerate until serving time. 2 1/2 dozen canapés.

Corn Bread
1 cup all-purpose flour*
1 cup yellow cornmeal
1 cup milk
1/4 cup shortening
1 egg
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 400°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Blend all ingredients about 20 seconds. Beat vigorously 1 minute. pour into pan. Bake until golden brown, 10 to 12 minutes. Cool.
*If using self-rising flour, reduce baking powder to 2 teaspoons and omit salt.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

American Thanksgiving Menu

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This menu is also ideal for any special occasions. The quantities given serve 6-8 people.

Prawn and Citrus Fruit Cocktail
Remove the pulp from 2 large oranges and 1 grapefruit. Blend with 2/3 cup sour cream or whipped cream plus the juice of 1/2 -1 lemon. Add 3 tablespoons mayonnaise. 1 teaspoon tomato ketchup and 2/3 -1 cup peeled prawns or shrimp. Put into glasses, top with prawns and a little tomato ketchup.

Roast Turkey with Celery Herb Stuffing
Mix 4 cups fresh soft bread crumbs from a brown or wholewheat loaf with 8 stalks finely chopped celery, 1/4 cup chopped parsley, 1 teaspoon chopped lemon thyme, grated rind and juice of 1 lemon, 1 finely chopped onion, 1 cup shredded suet or melted margarine and 2 eggs or 3 egg yolks. Put into an 8-10lb turkey; either cook in a 325-350°F oven allowing 30 minutes per lb and 30 minutes over or in a 425-450°F oven allowing 15 minutes per lb. and 15 minutes over. Baste well with melted fat or butter unless using the special self basting turkey (Illustrated). ALWAYS ALLOW FROZEN TURKEYS TO DEFROST BEFORE COOKING. Serve with roast potatoes, corn and beans and cranberry and applesauce.

Cranberry and Apple Sauce
Simmer 1lb peeled apples and 1/2 lb cranberries with 2/3 cup water and 1/2 cup sugar until tender.

Coffee Chiffon
Make 2 1/2 cups strong coffee. Soften 3 envelops gelatin in a little cold coffee, stir into the hot coffee and heat until dissolved. Allow to cool and begin to stiffen then fold in 1 1/4 cups lightly whipped cream, 1/2-3/4 cup finely chopped pecans or walnuts. Beat 3 egg whites (left from stuffing) very stiffly, gradually beat in 2/3 cup sugar, fold into the coffee nut mixture. Pile into a dish, serve with cookies.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1972

Butterscotch Pecan Pie

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3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, packed
2 tablespoons butter or margarine, melted
1 cup pecan or walnut halves
9-inch unbaked pie shell
Whipped cream

1. Preheat oven to 400F.

2. In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.

3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until outer edge of filling seems set.

4. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream. Makes 8 servings.

Chocolate Pecan Pie

Melt 2 squares (2 oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir into egg mixture in step 2. Proceed as directed for Butterscotch Pecan Pie.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.