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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (Nov. 25, 2015)
6A COTTAGE GROVE SENTINEL November 25, 2015 Cook's Corner Thanksgiving — traditions and variations BY BETTY KAISER For the Sentinel I t’s Thanksgiving. For some of us it’s a wonderful time of year. We love planning the menu, prepping the turkey, pre- paring traditional dishes, setting the table and gathering the fami- ly from far and near to celebrate a wonderful time of thanks-giv- ing. For others, it’s a day of frus- tration. It’s eating the same old food they have since childhood. ‘Times have changed and so should Thanksgiving dinner.’ They say. So I asked this ques- tion of some friends and read- ers: What is your Thanksgiving tradition? Frankly, I was surprised at how many folks are changing traditions. The old way is “too much work” was a consistent answer. And I frequently heard, ‘We’re going out to dinner this year.’ Some, like my daughter-in- law Betsy and I, have wonderful memories of a tablecloth set with the best china, fi ne stemware and cutlery. The meal began with shrimp cocktails and an ap- petizer tray. Roast turkey, stuff- ing, vegetables and fresh yeast rolls were followed by pumpkin pie with whipped cream. There will be few changes. My friend Susie made me laugh with this: “My brother and I always looked forward to lime Jello salad with pears. Soo 50s,” she said. Those of us from that era can nod our heads in agreement. Several people mentioned that their menus totally changed when family members became vegetarians. I know from expe- rience that can really throw a monkey-wrench in menu-plan- ning. All kinds of foods were suddenly acceptable—ravioli, etc. — but not turkey. On the other hand, one family I talked with is having a hilari- ous war over changing the tra- ditional green beans and mush- room soup casserole. Mom is tired of it but the “kids” still want it. There’s just one prob- lem. One sibling now must have it made with French-Style green beans and another with cut green beans. A compromise is coming. There are also decorating tra- ditions. My friend Toni still puts out a paper turkey decoration that she bought when her son was a small boy. He is now 40 years old, but it’s not Thanks- giving unless that paper turkey is on the table. I get that too. And while this may not be traditional but we can all relate to this memory…Alison re- membered Thanksgiving at Wi- esbaden Air Base in Germany, where somehow the sixth-grade pet cat mysteriously disap- peared from the classroom and was smuggled into her family’s apartment by her brother. Later, after dinner, while the family was busy with other things, the wayward kitty was found help- ing himself to the leftover tur- key! Theirs was truly a hospi- table family. The following recipes are variations on traditional foods and will spice up any menu. The dip borders on the gourmet while the chutney transforms or- dinary cranberry sauce into ex- traordinary. And if you’re short on time, the Apple Pie bars will serve a crowd. FYI: there are vegetarian substitutions for the cream cheese and butter. Thanksgiving is a wonderful time to enjoy and celebrate our differences. Then, as we look around the table we can relax and say, “We are blessed.” A toast from my family to yours—for a peaceful yet joy- ful time of Thanks-giving to one and all! BLUE CHEESE and WALNUT SPREAD 1 8-Ounce package cream cheese, softened 3 tablespoons butter, softened 1/4 cup high quality soft blue cheese 1/4 cup diced walnuts, toasted 2 tablespoons chopped chives Mix together all ingredients. Cover and chill mixture at least 8 hours. Let stand at room tem- perature to soften. Garnish with parsley or chopped nuts. Serve with sliced apples and pears and/or toasted baguette slices. Makes 1 cup. Serves 4. CRANBERRY CHUTNEY 1 Apple, peeled, cored, and diced 1 12-ounce package fresh cranberries 1/2 cup golden raisins 1/2 cup each chopped onion and celery 2 cups brown sugar 1/4 cup white vinegar 1/4 cup water 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon ginger 1/4 teaspoon allspice 1/4 teaspoon dry mustard Combine all ingredients in a large saucepan. Slowly bring to a boil, stirring constantly, until the sugar is dissolved. Boil gently for about 20 minutes or until the mixture has reached a jam consistency. Spoon into hot, clean jars and seal. Can be refrigerated or processed in a canner according to your directions. APPLE PIE BARS Philadelphia Cream Cheese recipe 1 (8 ounce) package Cream Cheese, softened 1 cup butter, softened 3 1/4 cups fl our, divided 10 Granny Smith apples, peeled, sliced 1 1/4 cups granulated sugar 1 teaspoon ground cinnamon 3/4 cup powdered sugar 1 tablespoon water Heat oven to 400 degrees F. Beat cream cheese and but- ter in large bowl with mixer until well blended. Gradually add 3 cups fl our, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly fl oured sheet of waxed paper; fl atten slightly. Cover with second fl oured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with re- maining fl our, granulated sugar and cinnamon; spread onto bottom of crust. Repeat rolling out of remain- ing dough ball to make second rectangle. Remove top sheet of waxed paper; carefully fl ip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent. MEDICARE OPEN ENROLLMENT Ends December 7th Do you need to Review next years choice? Call Paul to help simplify the complicated. 541-517-7362 Paul Henrichs ~ Independent Agent coverage4oregon@gmail.com Douglas G. Maddess, DMD FAMILY AND GENERAL DENTISTRY Brightening Lives One Smile at a Time Bake 35 to 40 minutes or until golden brown. Cool bars 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 minutes before cutting into bars. Serve warm with vanilla ice cream. Serves 12. Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are deli- cious, family oriented and easy to prepare. Contact her at 942- 1317 or emaill bchatty@bet- tykaiser.com. See our new website: douglasgmaddessdmd.com SAVE THE DATE Second Annual Stacy’s Holiday Bazaar Shop from local artisans and craft ers. Hand made jewelry, lots of gift ideas, and much more Hot chocolate and coloring contests for the kids. Friday, Nov. 27th (12 - 7pm) and Saturday, Nov. 28 (10a - 7p) HOLIDAY GIFT BOUTIQUE Sat., Dec. 5 tam-6pm ert AT SHADY OAKS 77380 Hwy. 99 S Lunch will be offered by Shady Oaks s OVER 20 VENDORS Check us out on facebook! November 27 & 28
