The random Betty Baker Tested loose pages I have that might be from a calendar offer a lot of holiday-appropriate recipes, so today, we're looking at a couple that would give you a little something different for your Thanksgiving table.
After the Honey Almond Delight-topped chicken salad, I was a little worried about what Almond-Bran Stuffing might have in store.
I kind of doubt that poultry stuffed full of fortified bran cereal mixed with almonds, celery, onion, and parsley would beat out poultry stuffed with a bread-(or cornbread!)-based stuffing, but at least the Honey Almond Delight recipe puts this one in perspective. It could be worse. And it will make sure the big dinner keeps on moving through the ol' digestive system.
For those who want something pumpkinny but not desserty this year (or who just love opening cans), Colonial Pumpkin Soup could be an option.
I'm not sure how happy the people who prefer pumpkin in its sweeter incarnations would be, but at least they wouldn't be bored! Maybe fighting about whether you should go back to the more traditional Thanksgiving recipes could replace fights about politics at the table this year, so the recipes could still be a win.
As soon as you mentioned opening a lot of cans for the pumpkin dish, I knew that it was going to involve some cream of something soup.
ReplyDeleteThat's usually a safe bet with these old cookbooks unless it's dessert. Then the canned ingredient is probably crushed pineapple and/or fruit cocktail.
DeleteYeah, I sometimes add a can of pumpkin to soups to round them out a bit. Don't think it would be all that great in a pot of doctored cream of mushroom though.
DeleteThat stuffing recipe uses near-homeopathic amounts of spices. Though the quarter-cup of parsley is probably very nice if they mean buying it fresh.
ReplyDeleteI love that description! "Near-homeopathic" is perfect! The goal was probably to feel fancy because you added spices, but not to actually taste them.
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