HAPPY THANKSGIVING

Wishing you a wonderful Thanksgiving with many blessings
shared with family and friends.

SWEET POTATO SOUFFLÉ FROM SAVANNAH

3 cups sweet potatoes, mashed
1/4 cup butter, melted
1/2 cup evaporated milk
3 eggs
1 cup sugar
1/4 teaspoon salt
Top with:
1/4 cup self-rising flour
2 Tablespoons butter, melted
1/2 cup light brown sugar, tightly packed
1/4 cup pecans, chopped


Mix the first six ingredients well (sweet potatoes---cooked and mashed, butter, evaporated milk, eggs, sugar and salt). Pour into a buttered baking dish. Top with the remaining ingredients (flour, butter, light brown sugar, pecans), after blending these four ingredients by hand using a pastry blender un til the mixture is coarse and crumb-like. Sprinkle on top of the sweet potato mixture. Bake uncovered at 350 degrees F. until brown, approximately 15 to 20 minutes. Serve with turkey and dressing holiday menu.


Suggested Thanksgiving Dinner:
Turkey or Baked Chicken, Cornbread Dressing, Green Beans, Sweet Potato SoufflÈ, Rolls, Apple Tarts, Cherry or Pumpkin Pie.

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INDIAN PUDDING

2 eggs
6 cups milk
1/2 cup molasses
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon cinammon

1/2 teaspoon ground ginger
1 cup yellow cornmeal
1/4 cup butter


In top of double boiler set over hot water, beat together eggs and four cups of the milk. Beat in molasses, sugar, salt, cinnamon, and ginger. Cook until sugar dissolves. Add cornmeal and butter and cook 20 minutes, stirring occasionally. Remove from heat, stir in remaining milk and pour into greased baking dish. Bake at 325 degrees for 3 hours, or until pudding is firm. Serve hot or at room temperature, with vanilla ice cream.

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CRANBERRY PUNCH

2 64-ounce bottles cranraspberry or cranapple drink
1 12-ounce can apple punch, frozen
2 tablespoons red hearts candy
1 12-ounce can orange juice, frozen
1 1/4 2-liter bottles Seven-Up (or similar cola)
1 1/2 jiggers rum or 1 cup Southern Comfort (optional)


Chill ingredients. Add Seven-Up last. Mix in large punch bowl. Float orange slices on top. You may add an ice ring with flowers frozen inside, depending on the occasion. Serves a party!


Recipe by Chris Donovan

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FRIED GREEN TOMATOES

Before the first frost, bring in the last of the tomatoes off the vines, picking them green. (If you don't have a garden, green tomatoes can sometimes be found in the grocer's produce department.) This is the ideal time to make fried green tomatoes. You must use completely green tomatoes with no ripening, the greener the better. Also serve and eat immediately after frying, when crisp. It has been said that there is no taste similar to match the unique flavor of fried green tomatoes.


2 firm medium-size very green tomatoes
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 cup white corn meal (may add a little flour, if desired)
1/2 cup bacon drippings


Cut tomatoes into 1/4" slices. Sprinkle with salt and pepper. Dredge in corn meal (and flour). Heat bacon drippings in a heavy skillet. Add tomato slices, uncrowded, and cook over medium heat until browned, turning once. Drain on paper towels. Serve and eat immediately.

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HOT MULLED CIDER

6 to 8 cups apple cider
1/4 cup packed brown sugar, or to taste
1 or 2 (3-inch) cinnamon sticks
8 or 10 whole cloves, or to taste
8 or 10 whole allspice, or to taste
Zest of 1 lemon and/or 1 orange, cut into julienne or slices


Combine all ingredients in a saucepan over medium heat, stirring until the sugar dissolves. Bring just to the boiling point, then reduce the heat to low. Cover and simmer to blend the flavors, about 10 minutes. Strain and serve. Great on a cold night around a roaring fire! (Serves 6 to 8.)

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THANKSGIVING PRAYER

Thank God for dirty dishes,
They have a tale to tell.
While others may go hungry,
We are eating very well.
With home and health and happiness,
I shouldn't want to fuss.
By this stack of evidence,
God's been very good to us!

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© 1997 Ann Johnson Donovan arsnova@worldnet.att.net
Updated October 28, 1998

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