frozen niblet corn, thawed
chopped onion
chopped green pepper
oil and vinegar
Mix together and serve chilled.
Note: prepared Italian salad dressing can be used with great success
~~Kyle Goodson, Emerald Beach
… made from scratch …
Sides
Linda Liebig’s Thanksgiving Stuffing
1 1/2 – 2 loaves of bread, broken
2 c raisins
1 chopped onion
3 eggs
salt
pepper
giblets
Boil giblets for broth and mix 1-2 cups with above and mix to mush in a large bowl.
Note: Can use 1/4 cup margarine or butter to fill in if you need more liquid.
Spectacular Spinach
2 pounds spinach, tough stems discarded
2 T olive oil
2 garlic cloves, finely chopped
Seasoned salt
freshly ground black pepper
Wash the spinach well in a sink of cold water. Lift the spinach out of the water and transfer to a large bowl, leaving the grit to fall to the bottom of the sink. Do not drain the spinach in a colander.
In a Dutch oven, heat the olive oil over medium high heat. Add the garlic. In batches, add the spinach with the water clinging to its leaves, stirring until it wilts before adding more, and season with salt and pepper to taste. Cook, uncovered, stirring often, just until the spinach is tender, about 5 minutes.
Serve hot.
Note: I’m not sure where this one came from, but I remember a recipe by the same name in [easyazon-link asin=”0767903145″ locale=”us”]Patti LaBelle’s cookbook[/easyazon-link].
Jean Ingram’s Dumplings
| Flour | 9 lbs | 4.5 lbs | 1 1/2 lbs |
| Baking Powder | 2 oz | 1 oz | 1/2 oz |
| Salt | 2 oz | 1 oz | 1/2 oz |
| Milk | 2 quarts | 1 quart | 1 pint |
| Eggs | 20 | 10 | 5 |
| Oil or Shortening | 24 oz | 12 oz | 6 oz |
Sift together all dry ingredients. Blend in wet ingredients, followed by the fat.
Mix well. Dough should be very soft.
Using additional flour as needed, roll out dumplings.
Cut and cook in your favorite broth.
Spiced Cranberry-Orange Compote with Port Wine
A true go-to cranberry sauce for all occasions; it’s not just for Thanksgiving anymore!
1 cup port wine
1/2 cup honey
2 12 oz bags fresh cranberries (approximately 6 cups)
1 cup sugar
1 tbsp orange zest
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp black pepper (freshly ground)
Bring the wine and honey to a boil in a large saucepan. Add cranberries and cook for six full minutes, stirring occasionally.
Stir in sugar and the remaining ingredients; cook until sugar is dissolved.
Cover and chill.
Notes:
You can substitute orange juice for some or all of the wine, should you desire.
The compote should be made at least a day in advance if possible. You will find the flavors meld and mellow nicely upon sitting.
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