How to start preparing for your Thanksgiving dinner
What size turkey needed depends on the number of guests. Plan on 1 -1/2 to 2 pounds of turkey per person.
Another do-ahead is making pie crusts and freezing them. The crust is the hardest part of the pie. I usually opt for Pillsbury pie crusts in the refrigerated section of the store. If I have leftover dough strips, I make my grandmother’s crispy cinnamon rolls. All of us love those.
Now is the time to clean the refrigerator, too, clearing as much space as possible for the Thanksgiving feast. We have a 17-cubic-foot refrigerator, so every space is precious when it comes to storing food.
Next, make the grocery list. If serving wines or cocktails, go ahead and purchase those this week. Also, purchase nonperishable items now.
The checklist is dwindling with this seemingly small advance chore list.
The Thanksgiving menu depends on what your family likes to eat. I love cornbread dressing, but my girls don’t. I make a small pan for me. I bought some last year, but I didn’t like it as well as mine. I won’t do that again. Broccoli is my daughter’s favorite vegetable, so that is on the menu. My granddaughter likes turkey, but not much else. I must have freshly made cranberry sauce and orange sweet potatoes, which my daughter likes, too.
Karen Wright, a Women of Wisdom sister, makes the best cranberry salad, so I am adding that to the menu this year.
“This is my mother’s recipe. We made this every Christmas,” said Wright. “It wouldn’t be Christmas dinner without this dish. It is so tasty, and it is very festive”
For church lunch last week, my daughter made a pumpkin Charlotte for dessert. I found the recipe, but ran out of time to make it. She stepped in and did a wonderful job; everyone raved about it. I’m replacing pumpkin pie with her pumpkin Charlotte. I’ll also make cream cheese pound cake since it’s my granddaughter’s favorite dessert.
MORE ON MARGUERITE’S
Valerie Wilson has the Marguerite’s shrimp recipe that Yvonne Hicks requested.
“The recipe was in Coast Magazine, Dec-Jan 91-92 issue,” Wilson said. “It is one of my favorite shrimp dishes.”
This recipe serves one but can be doubled or tripled depending on the amount required.
FROZEN CRANBERRY SALAD
1 pound raw cranberries, chopped
1 pound marshmallows, optional
1 1/2 cups sugar
1 pint whipped cream
1 No. 2 can pineapple, drained
3/4 cup chopped nuts Combine cranberries, marshmallows and sugar. Let marinate overnight. Then stir in the rest of the ingredients and freeze. Can be made days ahead of time.
– Submitted by Karen Wright from “Recipe for Life”
2 packages (3 ounces each) ladyfingers, split
6 ounces cream cheese, softened
2 tablespoons sugar
2 1/4 cups heavy whipping cream, divided
3 tablespoons confectioners’ sugar, divided
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger 1/4 teaspoon pumpkin pie spice (see note)
1/4 teaspoon nutmeg
1 can (15 ounces) solid-pack pumpkin
Additional nutmeg or ground cinnamon
Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-inch springform pan, trimming to fit if necessary. Set aside.
In a large bowl, beat cream cheese and sugar until smooth. In a small bowl, beat 1-3/4 cups whipping cream and 2 tablespoons confectioners’ sugar until stiff peaks form. Set 1/2 cup aside. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan.
In a bowl, combine the milk, pudding mixes and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute longer. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate for 8 hours or overnight.
Just before serving, beat remaining cream and confectioners’ sugar until stiff peaks form. Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan. Refrigerate leftovers. Serves 12.
– From Taste of Home magazine
Note: We were out of pumpkin pie spice, so we added nutmeg and a sprinkle of allspice. Rouses supermarket keeps ladyfingers in stock in the bakery section.
13 peeled, deveined shrimp 1/4 cup cooked mushrooms 1 tablespoon margarine
1/2 teaspoon salt
1/4 teaspoon black pepper 1 serving spaghettini, cooked
Melt margarine in non-stick skillet; saute shrimp in margarine until pink, adding salt, black pepper and mushrooms. Stir ingredients and push to side of pan; add spaghettini and top with garlic.
Stir spaghettini and garlic in margarine until desired temperature. Place spaghettini on plate, topping with shrimp, mushrooms and margarine. Serves 1.
– Submitted by Valerie Wilson
Andrea Yeager can be reached at firstname.lastname@example.org and Cooks Exchange, 205 DeBuys Road, Gulfport, MS 39507.