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Post by itsrad on Oct 17, 2018 1:51:47 GMT
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Post by cathygeha on Oct 17, 2018 6:44:53 GMT
Vegetarian offerings at our table when growing up included but were not limited to some of the recipes below. I have copied and pasted from the "family cookbook" I typed up several years ago so there are anecdotes from family history, too. The egg gravy varies by family - my sister-in-law's mother did not crisp the eggs though mom always made her egg-bits crispy. A sweet potato recipe was usually included but can't find my daughter's mother-in-law's recipe to share right now. These are vegetarian offerings rather than vegan...that is another story entirely. Also, there is a recipe for stuffing that I make that is sort of mix and match using what is at hand. Mashed potatoes were made but usually peeled, boiled, drained then mashed with masher or mixer with addition of milk/cream and butter with salt and pepper.
These are NOT low calorie but can be made lower calorie depending on ingredients used.
Egg Gravy
This was a something both my mother and her mother would make for the vegetarians to have with their mashed potatoes on Thanksgiving. I don’t have a recipe but have made it myself in the past.
Take an egg or two and scramble in a bowl.
Heat a large skillet melting a knob of butter in the pan.
When butter is melted pour eggs into the pan and stir constantly till eggs are in small pieces and quite brown.
Add the same amount of flour as the butter you put into the pan (tablespoon for tablespoon) and mix till all fat is absorbed by butter and eggs are coated.
Slowly add milk to pan and stir for about five minutes till thickened.
NOTE: To make this lighter use less fat or non-stick spray for eggs, mix flour with nonfat milk before adding to pan to form gravy.
Wild Rice with Mushrooms Makes 12 servings Ingredients: 2 cups wild rice 1 cup mushrooms sliced, canned or fresh 3 tablespoons butter 2 tablespoons flour (all-purpose) 2 cups light cream 2 packages Cream cheese Directions: Cook rice in 3 cups boiling salted water for 20 minutes (needs more we found out after doing the recipe for the first time); drain. Sauté mushrooms in 1 tablespoon butter. Make white sauce of butter, flour and cream cheese which should be added and stirred until melted. Add mushrooms to sauce. Place alternate layers of rice and sauce in large buttered casserole. Bake at 325 degrees Fahrenheit for 1 hour. PER SERVING: 254.9 Calories, 15.9 g Total Fat, 9.8 g Saturated Fat, 49.8 mg Cholesterol, 105.7 mg Sodium, 23.2 g Total Carbohydrate, 1.8 g Dietary Fiber, 6.4 g Protein, 61.1 mg Calcium. Grandma Glasscock added sliced almonds and mixed rice together with the sauce before baking. She sometimes used 1/2 regular and 1/2 wild rice. Aunt Bonnie used cream of mushroom sauce instead of the white sauce and any rice she had or felt like using.
Pineapple Mint Freeze Makes 8 servings
Ingredients: 20 ounces pineapple, canned crushed 1 envelope gelatin unflavored 10 ounces mint jelly jar 1 cup whipping cream (Grandma used dream whip) 1 teaspoon confectioners’ sugar Directions: Drain pineapple, reserving syrup. In saucepan, soften gelatin in syrup. Add jelly and dash of salt; heat and stir until gelatin is dissolved and jelly is melted. If needed, beat to blend jelly. Stir in pineapple. Chill until mixture is thickened. Fold in whipped cream. Add food coloring if desired. Put in 8 1/2 by 4 1/2 inch loaf dish. Freeze. Let stand at room temperature 10-15 minutes before serving. Garnish with fresh mint if desired. PER SERVING: 174.4 Calories, 5.6 g Total Fat, 3.5 g Saturated Fat, 20.5 mg Cholesterol, 20.8 mg Sodium, 31.7 g Total Carbohydrate, 0.9 g Dietary Fiber, 1.5 g Protein, 23.6 mg Calcium. This was a dish Grandma Glasscock made when Mimi was the "Au Pair" for Garth and Nancy. Grandma started making 2 dishes - one for Mimi and one for the rest of the family.
Deluxe Pecan Pie Makes 8 servings
Ingredients: 3 medium eggs 1 cup corn syrup (dark or light Karo) 1 cup sugar 2 tablespoons butter (or margarine) 1 teaspoon vanilla extract 1 dash salt 1 1/2 cups pecans (if nuts are salted omit salt) 1 none pie crust, unbaked 9" Directions: In medium bowl with mixer at medium speed beat eggs slightly. Beat in next 5 ingredients. Stir in pecans. Pour into pastry shell. Bake in 350 degree Fahrenheit oven 55-65 minutes or until knife inserted halfway between center and edge comes out clean. PER SERVING: 526.2 Calories, 27.1 g Total Fat, 5.4 g Saturated Fat, 77.9 mg Cholesterol, 253.4 mg Sodium, 70.9 g Total Carbohydrate, 2.5 g Dietary Fiber, 5.2 g Protein, 20.7 mg Calcium. Served Thanksgiving or Christmas 1988. I found increasing the nuts from 1 cup to 1 1/2 cups made a richer pie - the nuts covered the top more completely. I can get into eating this pie cooked or uncooked so don't make it often! Overseas I have had to use walnuts as pecans are not always available. Sometimes I have brought 2 pound bags back to countries with me to enable having this pie for thanksgiving. We have a few trees just planted in the yard so there is a possibility of having our own pecan harvest in the future.
Pumpkin Pie Makes 24 servings
Ingredients: 4 medium eggs slightly beaten 29 ounces pumpkin, canned (or 3 cups solid pack pumpkin) 1 1/2 cups sugar 1 teaspoon salt 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cloves 3 cups evaporated milk (or 2 12-ounce cans) 4 9-inch pie crusts, unbaked Directions: Preheat oven to 425 degrees Fahrenheit. Combine filling ingredients in order given; pour into pie shells. Bake 15 minutes at 425 degrees. Reduce heat to 350 and bake 45 minutes or until knife inserted near center comes out clean. Cool and garnish as desired. Will fill 4 regular frozen pie shells or 2 deep dish pie shells that have edges crimped 1/2" higher. PER SERVING: 266.9 Calories, 13.2 g Total Fat, 4.2 g Saturated Fat, 40.4 mg Cholesterol, 297.5 mg Sodium, 32.6 g Total Carbohydrate, 2.3 g Dietary Fiber, 5.3 g Protein, 102.6 mg Calcium. (Cutting each pie into 8 pieces would decrease the calories) I combined a Good Housekeeping recipe and the pumpkin can recipe to make this pie either Thanksgiving or Christmas of 1988. Everyone preferred this spicier pie to the less spicy one on the can
Cranberry Sauce
This recipe was made most Thanksgivings by my mother, Pauline, to serve with the turkey dinner.
1 bag cranberries, cleaned and picked over sugar enough to cover cranberries
Bake covered cranberries on low temperature and serve when done with meal.
Cranberry Sauce
My daughter made this recipe for her first solo-prepared thanksgiving feast (Nov. 2004). It is from the LA Times and is excellent with turkey or on its own.
Total time: 25 minutes, plus
2 hours chilling
Servings: Makes 6 cups
2 cinnamon sticks 30 whole cloves 8 whole allspice 3 cups water 3 (12-ounce) bags cranberries 3 cups sugar
1. Place the cinnamon sticks, cloves and allspice in a cheesecloth bag and tie it shut.
2. In a large pot, bring the water to a boil and add the spices and cranberries. Simmer until they are soft and beginning to jell, 10 to 15 minutes.
3. Place a strainer over a large bowl. Remove the bag of spices and pour the cranberries into the strainer, pressing them through with the back of a spoon and scraping from time to time to clear the mesh. You may need to do this in 2 batches. Discard the solids in the strainer.
4. In a clean pot, combine the strained cranberries and the sugar and bring the mixture to a rapid boil and cook until it begins to set, about 2 minutes or so. Pour into a serving dish or dishes. Place a piece of plastic wrap on the surface to prevent a skin from forming. Cool slightly, then refrigerate until set, about 2 hours.
Notes: My daughter's notes: My husband does not like cloves, so I only used 3 cloves and powdered allspice. Sugar was to-taste, much more like 1 ½ cups. Cheesecloth was not used for the whole spices.
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Post by Holly Gail on Oct 20, 2018 0:39:48 GMT
Cathy, you reminded me of a recipe I heard on the radio while I was driving home from work in the early 1980s... It was on the public radio station; Susan Stamberg called her mother-in-law DURING THE PROGRAM to ask her for her recipe for relish; I figured if it was so good that she was calling on air, I should write it down. I pulled over to the curb and wrote it. I made it for Thanksgiving several years. I'm pretty sure it can also be found by asking a search engine for it... I can't make it any longer, but that's no reason not to pass along the information...
There was also a stuffing recipe in a Sunset Magazine around 1980 or perhaps 81 (or 82?). It used bean sprouts and that's all I remember. It was a VERY big hit among my non-vegetarian extended family! I'd love to make it again if anyone can find it (I've tried, but never succeeded...).
Separately, I spelled something wrong when I searched online just now for the Susan Stamberg recipe, and you'll never guess what I saw: numerous recipes for vegetarian AND for vegan stuffing! Take a look, ladies.
One more thing: as long as you may be searching online, ask for vegan (or vegetarian) Thanksgiving recipes; quite a few come up!
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Post by cathygeha on Nov 11, 2018 6:12:45 GMT
Vegan Pumpkin Pie Prep Time 10 mins Cook Time 1 hr 5 mins Total Time 1 hr 15 mins The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table. Course: Dessert Cuisine: American Keyword: pie, pumpkin, thanksgiving Servings: 8 Calories: 340 kcal Author: Alissa Saenz Ingredients 1 homemade vegan pie crust (or a store-bought one) 1 (15 ounce) can pumpkin puree 1/3 cup organic brown sugar 1/3 cup organic white sugar 3/4 cup full-fat coconut milk 1/4 cup cornstarch 2 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon salt Instructions Preheat the oven to 400°. Use a knife to poke a few holes in the bottom of the pie crust. Line the inside of the crust with a sheet of parchment paper, then fill it with pie weights, dried beans, or rice. Place the crust into the oven and bake it for 15 minutes. While the crust bakes, place the pumpkin, brown sugar, white sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla and salt into a large mixing bowl. Use an electric mixer to beat the mixture until fully blended, smooth and creamy, about 2 minutes. When the crust has finished baking, pour the pumpkin mixture into it and smooth out the top with a spatula. Place the pie into the oven and turn the temperature down to 350°. Bake the pie until the center is just set, about 50 minutes. Remove the pie from the oven and allow it to cool completely before cutting. Serve with whipped coconut cream or vegan vanilla ice cream. Nutrition Facts Vegan Pumpkin Pie Amount Per Serving (1 slice (1/8 of pie)) Calories 340 Calories from Fat 175 % Daily Value* Total Fat 19.4g 30% Saturated Fat 16.6g 83% Sodium 298mg 12% Potassium 97mg 3% Total Carbohydrates 40g 13% Dietary Fiber 2g 8% Sugars 16.1g Protein 3.2g 6% Calcium 2% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Post by cathygeha on Nov 11, 2018 6:27:04 GMT
Not sure what recipes are included BUT this came in the email this morning and thought it might have someone someone might want to make:
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Post by surfgirl on Jan 22, 2019 1:57:23 GMT
There was also a stuffing recipe in a Sunset Magazine around 1980 or perhaps 81 (or 82?). It used bean sprouts and that's all I remember. It was a VERY big hit among my non-vegetarian extended family! I'd love to make it again if anyone can find it (I've tried, but never succeeded...). Do you mean bean sprouts or Brussel sprouts? I ask because this sounds interesting and I can't find anything online about a bean sprout stuffing...
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Post by Holly Gail on Jan 22, 2019 2:16:30 GMT
surfgirl , Bean sprouts... I wish I could find a copy; it was really yummy. I rarely made it as a side dish during the year, but I think I would now (if I could only find the recipe...).
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