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