Early in the day, we are going to drop by (not eat) M's brother's house. Our SIL's mother just died, and SIL is too depressed to do much cooking. I'm dropping off some food because we are going to have Thanksgiving just M and me this year.
so! Here goes....
Also, I'm not sure if everyone who posts here knows that we are vegetarian. This will account for the lack of a turkey or ham (or other meat) recipe. But if anyone is looking for good meat recipes, I have tons of great vintage recipes and will be happy to email them to you if you are looking for something specific.
First of all, I'm making a simple layered salad, mashed potatoes with my special mushroom gravy, and corn. These were M's only demands, and I won't bother posting these 'duh' recipes.....
Now for the rest..
ARTICHOKE SOUP
1 c. sliced green onions
1/4 c. chopped onion
2 Tbsp. butter, melted
2 Tbsp. all-purpose flour
1 (14 1/2 oz) can vegetable broth
1 (14 oz) can artichoke hearts, undrained and shopped
1/4 tsp. white pepper
2 Tbsp. minced fresh parsley
Saute onions in butter in a large saucepan until tender. Add flour, and cook 1 minute, stirring constantly. Gradually stir in broth, and cook until thickened, stirring constantly. Stir in artichoke hearts with liquid and white pepper. Cook until thouroughly heated. Spoon into serving bowls; sprinkle with fresh parsley. Can be made ahead. Makes 3 cups.
CELERY STICKS WITH HORSERADISH CREAM CHEESE
(not pictured but pretty good)
1 bunch celery
1 8-oz package cream cheese, room temp.
2 Tbsp. prepared horseradish, or more to taste
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1. Separate the celery stalks. Rinse them free of grit, and peel to remove strings if desired. Cut the stalks into 3- to 4-inch pieces, leaving the tender inner stalks whole. Wrap celery sticks in a damp cloth, and shill for 1 hour before serving.
2. In a small bowl, combine the cream cheese, horseradish, and Tabasco. Season with the salt and pepper. Serve the cream cheese mixture with celery.
SAFFRON RICE WITH TOMATOES AND FRESH OREGANO
Pinch of saffron
2 Tbsp. salt, plus more for seasoning
1 1/2 c. jasmine rice
2 large or 3 regular-sized roma tomatoes, seeded and cut into 1/4 -in. dice
(about 1 cup)
Freshly ground pepper
6 sprigs fresh oregano, leaved piced from stem
1. Fill a med. saucepan w/cold water. Add saffron and 2 Tbsp. salt. Bring water to a boil. Stir in rice, ad cook until rice is tender, 12-14 minutes. Remove from heat, and drain well.
2. Place rice in serving bowl. add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano. Serves 4
CARDAMOM CARROTS
1 1/2 lbs carrots, scraped and cut into julienne strips
1/2 c. butter
1/4 c. honey
2 tsp. grated lemon rind
1/4 c. lemon juice
1/4 c. orange juice
1 Tbsp. cornstarch
1/3 c. dry vermouth
3/4 tsp. ground cardamom
1/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. chopped fresh parsley
1. Cook carrots in a small amount of boiling water 4 minutes or until crisp-tender. Drain carrots, and plunge into cold water; drain again.
2. Melt buter in a large skillet over low heat; add honey and next 3 ingredients, stirring until blended.
3. Combine cornstarch and vermouth; stir into sauce. Cook over medium heat, stirring constantly, until mixture boils. Add carrots, cardamom, salt, and pepper to sauce. Cook over low heat until carrots are thoroughly heated. Stir in fresh parsley. Serves 6.
STUFFED ACORN SQUASH
deciced not to bother!!
4 c. whole grain bread, dried and cubed
1 c. onion, diced
1/2 c. celery diced
1 Tbsp. rubbed sage
1/2 tsp. thyme
1 1/2 c. vegetable stock
2 Tbsp. butter
2 Tbsp. parsley, minced
1/8 tsp. minced garlic
2 eggs
sea salt
1 large acorn squash
Heat stock, adding butter, onion, celery, parsley and seasoning. Simmer together for 5 minutes. Add dry bread. Mix in eggs. Season with sea salt and pepper. Cut squash into quarters and remove seeds. Place squash into the bottom of a casserole dish. Top with stuffing. Bake at 350 for 1 1/2 hours, covered. Serves 4
CHEESE BISCUITS (very old recipe)
did not turn out!!!!
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. butter (unless you want to use lard, which is what it calls for!)
1/2 c. milk
1/2 c. grated cheese.
Mix flour, baking powder, cheese, and salt, working in butter until finely powdered, adding milk; bake in hot (425) oven for 15 minutes.
APPLE BUTTER PUMPKIN PIE
Unbaked 9" pie shell
1 c. apple butter
1 c. cooked or canned pumpkin
1/2 c. brouwn sugar, firmly packed
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/8 tsp. ginger
3 eggs, slightly beaten
3/4 c. evaporated milk
1. Combine aple butter, pumpkin, sugar, salt and spices. Add eggs; mix well. Add milk gradually; mix.
2. Pour into pie shell. Bake in hot oven (425) about 40 minutes
As a side note, I have come up with an idea that I think will work very well for me. I typed out all of my Thanksgiving 2003 items, recipes and all, and printed it out. That way, I don't have to have a bunch of cookbooks and scattered recipe cards all over the place. I put it in a mylar sleeve that fits into a binder. I plan on doing this for all future holidays. If something new is extra good, it will be easy to go back and find it in years to come. Next up, M's birthday cake
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