Last year and the year before, 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. Here are some ideas.
Cranberry-Orange Relish ingredients
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.
Harriette Kaser’s Cranberry-Orange Relish, with a look at the old fashioned food grinder she used to make it.
Perfect Gravy, in honor of my Aunt Rhema, whose gravy was always perfect.
Killer Corn Bread
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.
Mixing generations. Left-cut glass bowl from Hattie Stout; top meat platter from Hattie Stout; center my own cut glass bowl, shallow china bowl my wedding china, wicker basket a wedding present.
And of course there must be pie.
Perfect Pie Crust. Honestly, it is SO easy.
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.
Blueberry Pie from a Vintage Cook Book.
Part of a Ham Dinner for an alternative Thanksgiving Dinner.
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.