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Tried and True Thanksgiving
Recipes
by Martha Matthews
Mashed Potatoes with Sour Cream and Chives
Recipe can be made ahead and doubled.
Serves 8
Ingredients:
9 large russet potatoes, peeled and quartered
6 ounces cream cheese
1 cup sour cream
2 tablespoons butter
1/4 cup snipped chives
1 pinch ground white pepper
salt to taste
Directions
1. Bring a large pot of water to a rolling boil; add potatoes, and boil
until soft, about 20 to 25 minutes. Drain well and place in a large
bowl.
2. Combine potatoes with sour cream, cream cheese, butter, salt, and
pepper. Mix with an electric mixer or potato masher to your desired
consistency. Gently mix in the snipped chives.
If you are making this dish ahead, omit the chives and refrigerate for
up to two weeks. When ready to serve, put the potatoes in a casserole
dish, dot with butter and bake in a 350 degree oven for 30 minutes.
After the potatoes are baked you can mix in the chives and a little milk
to thin if needed.
Boston Creamed Spinach
Serves 4. Amount may be doubled.
1 can cream celery soup
1 tablespoon flour
4 tablespoons butter
1/2 teaspoon garlic
1 - 20 ounce package frozen spinach, cooked, drained and well chopped.
1/4 cup onion, diced
1/8 teaspoon salt
Pepper to taste
In a saucepan, on medium heat, melt the butter. Sautee the onions in the
butter until translucent in color. Whisk in the flour, garlic powder,
salt and soup. Continue to whisk until smooth and piping hot. Combine
with spinach. Add pepper to taste. Place in a casserole dish. Bake in a
350 degree oven for 20 minutes. Keep warm in the oven until ready to
serve.
Elegant Cream of Pumpkin Soup
Served in a Pumpkin Shell
"Served it in a pumpkin shell and there you'll keep it very well." The
presentation of this savory soup is spectacular!
Ingredients:
1 large fresh pumpkin (about 12 inches in diameter) for serving the soup
in.
2 1/2 cups fresh, cooked pumpkin or canned pumpkin
3 cups chicken broth
1 cup heavy cream
1/2 cup dry sherry (optional)
4 tbsp. butter
1 small onion, chopped
3/4 cup diced celery
1 sprig of fresh thyme
4 cloves garlic, minced
1/4 tsp of salt
Toasted pumpkin seeds for a garnish
Fresh cracked pepper
Directions:
Cut the top (one third) of your pumpkin to create a lid for your pumpkin
serving bowl. Scoop out the seeds and strings, cleaning the inside well
of any debris.. Clean the seeds and place them on a cookie sheet.
Sprinkle the seeds with a little salt. Roast in a 200 degree oven until
lightly golden brown. Set them aside to be used as a garnish.
In a large soup pot, melt 2 tbsp of butter over a medium heat. Sauté the
onion, celery and garlic, about 10 minutes. Add the pumpkin, sherry and
chicken broth. Blend in well with a whisk. Add the thyme sprig. Simmer
for an additional 20 minutes. Remove thyme sprig. Remove the mixture
from the heat and puree in a blender. Be careful to puree small amounts
of the hot mixture with the blender top on to avoid having the mixture
burst out of the blender. Return the mixture to the pot. Melt the
remaining 2 tbsp of butter in a separate sauce pan. Whisk in 2 tbsp of
flour. Whisk in the cream. Blend well. Cook for one minute. Whisk the
flour, butter and cream mixture into pumpkin puree. Simmer for 5 minutes
more.
Heat the pumpkin shell in a 200 deg F oven for 10 to 15 minutes before
adding soup to keep the soup warm for a longer period of time.
Pour soup into your hollowed-out pumpkin serving bowl. Serve the toasted
pumpkin seeds on the side for garnish and plenty of fresh cracker
pepper.
Pumpkin Pie Squares
Ingredients:
4 eggs
3 cups canned pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp cinnamon
1.2 tsp. cloves
1 tsp ginger
1 tsp vanilla
2 cups evaporated milk
1 box yellow cake mix
1 cup of melted butter
1 cup of chopped walnuts
Directions:
Mix the first nine ingredients together in the order given. Pour the
mixture into an ungreased 9 x 13 pan. Sprinkle the mixture evenly with
the dry cake mix. Drizzle the batter with the melted butter. Sprinkle
the walnuts on top. Bake in a 350 degree oven for 1 1/2 hours. Cover
with foil if it browns too quickly. Serve with fresh whip cream.
Frosted Pumpkin Spice Cookies
So easy and so delicious!
1 package spice cake mix
1 cup of canned pumpkin puree
1/2 cups currants or regular raisins
1/2 cup of chopped walnuts
1/4 cup of butter, softened
1 can of ready-to-spread cream cheese frosting
Nutmeg
Preheat the oven to 375 degrees. Grease a cookie sheet and set it aside.
In a large mixing bowl, combine the cake mix, pumpkin and butter. Blend
well. Add the currents and nuts. Stir well to distribute. Drop one
generous tablespoon of dough for each cookie onto the cookie sheet at
two inch intervals. Bake 11 to 13 minutes or until cookies are set and
golden brown on the edges. Cool on a wire rack. Frost with cream cheese
frosting. Sprinkle with a hint of nutmeg.
About the author
Martha Matthews is the Executive Director of Christian-Homemaking.com, a
web site with resources devoted to helping Christian homemakers manage
their home. She also has a popular free monthly newsletter for Christian
homemakers called The Christian Homemaking Newsletter. To subscribe
visit
http://www.christian-homemaking.com/newsletter.html
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