|
Return to newsletter Savory Seasonal Dishes
 | |
With Thanksgiving right around the corner, we wanted to bring you and your family some savory seasonal dishes to enjoy throughout the month. These recipes come from the 50th anniversary edition of Real Living's cookbook.Cape Cod Cranberry Salad - 1—9 ounce can pineapple tidbits (you can use chunk pineapple, but cut into smaller pieces)
- 1—16 ounce can jellied cranberry sauce
- 1—3 ounce package of cherry Jell-O
- 1—8 ounce carton creamy cottage cheese
- ¼ cup lemon juice
- ½ cup thinly chopped celery
- ½ cup broken walnuts
Crain syrup off pineapple into measuring cup, add water to equal 1 cup. Heat to boil in saucepan, stir in Jell-O and dissolve. Pour into medium bowl and add cranberry sauce and lemon juice. Chill until thickened. Stir in pineapple, cottage cheese, celery and walnuts. Place in Bundt pan and chill overnight. Next day, loosen the jellied mold by partially submerging in warm water after loosening the edges with knife and turn upside down onto serving platter. Serve on a platter with romaine lettuce. The green lettuce and the red cranberry mold are very festive. Sweet Potato Soufflé - 2 eggs
- 1 teaspoon vanilla
- ½ cup milk
- 1 cup sugar
- 4 cups mashed sweet potatoes
- ⅓ stick melted butter
Mix all ingredients together well, pour into a buttered pan. Topping - 1 cup brown sugar
- ½ cup flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Mix together—crumble over potato mixture evenly. Bake at 350 degrees for 35-45 minutes uncovered.
Return to newsletter
|
