Let the Games Begin! by Felice Stevens
I can't believe next week is Thanksgiving. This holiday has always been my favorite. It has nothing to do with religion—it's all about food, fun and family.
I always want to try something new on the holidays but get shouted down by my kids. They want the turkey, and I always make a brisket. I make my own cranberry sauce and add chopped up apples or pears and lots of cinnamon. We have to have bread stuffing—nothing fancy but it's my favorite part of the meal. Simply thinking about the fried onion, mushrooms and garlic mixed with the bread chunks has me salivating.
When I was little my parents best friends were a childless couple and they always spent the holidays with us. My "Aunt" Ruth was an extremely skinny woman who no matter where she went, dressed as if she was was at the finest dinner party. Her hair was always done, nails polished and makeup just so. She also barely ate, except when she came for Thanksgiving dinner and I made a sweet potato pineapple souffle from the Joy of Cooking. Aunt Ruth would take TWO helpings.
I thought I'd give you the recipe, copyright of The Joy of Cooking and ask you what's your favorite Thanksgiving day food memory and if you can, share your recipe!
Pre-heat oven to 350 degrees.
Prepare 3 cups of boiled peeled sweet potatoes.
Mash the potatoes with the following ingredients:
3 tbs butter or margarine
1/2 tsp salt
1/2 tsp grated lemon rind
2 beaten egg yolks
Fold in 1/2-3/4 crushed pineapple. Let the mixture cool.
Whip the two egg whites until stiff and fold into the sweet potato mixture. Pour into a greased 7" baking dish and bake at 350 degree oven for 35 minutes.
Happy Holidays from my family to yours!!
I always want to try something new on the holidays but get shouted down by my kids. They want the turkey, and I always make a brisket. I make my own cranberry sauce and add chopped up apples or pears and lots of cinnamon. We have to have bread stuffing—nothing fancy but it's my favorite part of the meal. Simply thinking about the fried onion, mushrooms and garlic mixed with the bread chunks has me salivating.
When I was little my parents best friends were a childless couple and they always spent the holidays with us. My "Aunt" Ruth was an extremely skinny woman who no matter where she went, dressed as if she was was at the finest dinner party. Her hair was always done, nails polished and makeup just so. She also barely ate, except when she came for Thanksgiving dinner and I made a sweet potato pineapple souffle from the Joy of Cooking. Aunt Ruth would take TWO helpings.
I thought I'd give you the recipe, copyright of The Joy of Cooking and ask you what's your favorite Thanksgiving day food memory and if you can, share your recipe!
Pre-heat oven to 350 degrees.
Prepare 3 cups of boiled peeled sweet potatoes.
Mash the potatoes with the following ingredients:
3 tbs butter or margarine
1/2 tsp salt
1/2 tsp grated lemon rind
2 beaten egg yolks
Fold in 1/2-3/4 crushed pineapple. Let the mixture cool.
Whip the two egg whites until stiff and fold into the sweet potato mixture. Pour into a greased 7" baking dish and bake at 350 degree oven for 35 minutes.
Happy Holidays from my family to yours!!
No comments have been added yet.
