In 2014 and 2013, in the weeks leading up to Thanksgiving, I shared recipes from our Thanksgiving Dinner Table. In case you’re wondering about what you’re going to have on your table, here are some ideas.
Harriette Kaser’s Cranberry-Orange Relish, with a look at the old fashioned food grinder she used to make it.
Paul Kaser’s Scalloped Corn, which has become my son Brent’s contribution to our Thanksgiving Table.
Norma Kaser’s Turkey Dressing, with all kinds of good things including her Spiced Pecans, which are great on their own for any festive occasion.
Perfect Gravy, in honor of my Aunt Rhema, whose gravy was always perfect.
Killer Corn Bread, my own tradition, borrowed from a 1960s newspaper article about the Scottsdale Hilton chef.
Pickled Beets and Eggs, a traditional European recipe that is a must on our Thanksgiving table, the beautiful ruby-red beets and eggs served up in a crystal dish.
Frozen Fruit Salad, a relic from the days of Jell-o salads and Jell-o frozen desserts.
And of course there must be pie. Pumpkin Pie from the canned pumpkin label OR…
Perfect Pie Crust. Honestly, it is SO easy.
Caramel Apple Pie I made it with a pecan crumb crust. MMMMM.
Frozen Pie Filling If you want to get a head start, make and freeze your fruit pie filling. The principle is the same for most kinds of fruit–just gauge the sweetness when adding sugar.
Ken’s Grandma Badertscher’s Raisin Pie is a real vintage recipe, straight from Switzerland.
Acorn Squash Pudding or Pie Acorn Squash is traditional for Thanksgiving. How about making it into a pudding or a pie?
Blueberry Pie from a Vintage Cook Book.
Add some mashed potatoes, and the turkey of course and you’ll have a whole Thanksgiving dinner. If you were my grandmother, Vera Stout Anderson, you’d also have ham and bake a cake, and have three kinds of vegetables–but, hey, it all depends on how big an appetite your family has.