Tag Archives: thanksgiving

Pumpkin-Apple Pie

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.

American Thanksgiving Menu

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

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.

Applesauce – Quick Cranberry Sauce – Cranberry Relish I and II

Molded Cranberry Sauce

4 cups (1 pound) cranberries
2 cups water
2 cups sugar

Wash and pick over berries. Put berries and water in a saucepan; cook, stirring occasionally, until all berries pop open. Put through a fine sieve or strainer. Return pulp to pan. Add sugar and stir well. Boil 3 to 5 minutes; pour into a quart mold or bowl. Chill until firm. Makes 1 quart.

Cranberry Relish I

2 cups cranberries
1 orange
1 cup sugar
1/2 cup chopped nuts

Wash and pick over berries. Cut orange in quarters and remove seeds. Put berries and orange through a food chopper. Stir in sugar and nuts. Makes about 1 pint.

Cranberry Relish II

Prepare Cranberry Relish I. Mix in contents 1 can (8 oz) crushed pineapple and 1/2 cup seedless raisins. Makes 3 cups.

Cran-Applesauce

Combine 3 cups Applesauce and 1 cup Cranberry Sauce (see recipes on card). Makes 1 quart.

To Serve Applesauce

For breakfast, serve plain or with cream. For main dish accompaniment, serve hot or cold with ham, pork, duck, or goose. For dessert, serve chilled, topped with whipped cream, sour cream or ice cream.


Published by – COOKINDEX – Division of H. S. Stuttman, Co. Inc., New York ©COpyright 1958 Tested Receipe Institute, Inc. New York.

Corn Bread-Oyster Dressing

1 1/2 cups butter
2 pkg (8-oz size) corn bread stuffing mix
1 1/2 pt fresh oysters or 3 cans (7-oz size) frozen oysters, thawed
1/2 cup each chopped onion, green pepper, and celery
1 teaspoon salt
1/2 teaspoon dried rosemary leaves
1/4 teaspoon pepper

1. In 6-quart kettle, heat 1 cup water and 1 cup butter, to melt butter. Remove from heat; toss with stuffing mix.

2. Drain oysters; cut in half. In 1/2 cup butter in medium skillet, sauté oysters, onion, green pepper, and celery, 5 minutes. Add salt, rosemary, pepper. Add to stuffing; toss lightly to mix well. Makes 12 cups; enough for 16 pound turkey.

Cranberry-Orange Dressing

1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1pkg (6 oz) chopped Brazil nuts (1 cup)
2 cups fresh cranberries, washed
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange ppel
2 loaves (1 lb-size_ raisin bread, sliced
1 1/2 teaspoons salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried savory
1/8 teaspoon pepper

1. Preheat oven to 350F. In hot butter in medium skillet, sauté onion, celery, and Brazil nuts – about 5 minutes.

2. Add cranberries, sugar, orange juice,a nd peel. Cook over medium heat, stirring constantly. until cranberries start to pop. Remove from heat; let stand 20 minutes.

3. Cut bread into 1/2-inch cubes (10 cups). Spread on cookie sheet. Toast in oven, 5 minutes. Combine in large bowl with salt, poultry seasoning, savory, pepper; toss. Add cranberry mixture; toss lightly. Makes 12 cups; enough for 16-pound turkey.


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