How to start pre­par­ing for your Thanks­giv­ing din­ner

The Sun Herald (Sunday) - - Your Life -

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.


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.



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 ayea­ and Cooks Ex­change, 205 DeBuys Road, Gulf­port, MS 39507.

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