Editor’s Note: This is the month of Thanksgiving and people are planning their menus, try these three favorite recipes. Gloria’s column will return in regular format next week!
THANKSGIVING SALAD
1/2 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1/2 cup dried cranberries
1 cup fried bacon bits
3/4 cup shredded mozzarella cheese
3 cups of corn chips
Dressing: 1/2 cup vinegar 1/2 cup mayo 1 1/2 cup vegetable oil 1 1/2 cup sugar 1/4 cup prepared mustard 1 small onion, chopped (opt) 1 teaspoon salt 1 1/2 teaspoon poppy seed black pepper to taste Toss salad ingredients and add desired amount of dressing just before serving. Yummy!
GLORIA’S TRADITIONAL AMISH PUMPKIN PIE
2 eggs, beaten
1 cup brown sugar
1 rounded tablespoon flour
1 teaspoon cinnamon
1 cup milk
3 /4 cup cream
1 cup pumpkin
Instructions
Mix sugar and flour together and blend in eggs.
Add remaining ingredients and pour into unbaked pie crust.
Bake at 400 for 10 minutes and then reduce temperature to to 350 and bake an additional 45 minutes until set.
GRANDMA’S BEST THANKSGIVING STUFFING
1 loaf loaf of bread, cubed
1 /2 cup butter
1 /2 cup potatoes diced
½ cup carrots diced
1 cup chicken broth
1 1 /2 cup cooked chicken, chopped
1 cup celery chopped
1 /2 cup parsley cut fine
1 teaspoon chicken base
1 teaspoon salt
3 /4 teaspoon pepper
1 teaspoon onion salt
5 eggs
4 cups milk
1. Boil carrots and potatoes together until tender.
2. In a skillet toast bread cubes in butter until crisp (I like adding generous amount of seasoning salt or garlic salt).
3. Dump toasted bread cubes into a large bowl.
4. Add carrots, potatoes, chicken, broth, celery, parsley, and seasonings.
5. Beat eggs and milk in a separate bow then add to the rest.
Put into a large roaster and bake at 375 for 45 minutes or fry on top of the stove, stirring occasionally.
6. Leftovers can be refrigerated or frozen.
