OCR Text |
Show fcarolyn's kitcheiiy Nutritious i Thanksgiving Dinner 1 i By CAROLYN KURR WARDLE We are often told that Americans Ihave poor eating habits. It is true, i We do eat too many processed foods land fats; but not all our eating 'traditions are bad. Take for example the most traditional meal i !of all - Thanksgiving dinner. Many 1 iof the foods that we consider j i essential for a proper holiday meal 'I iare very nutritious. Turkey, the I main attraction for Thanksgiving ! dinner, is a low -fat meat and very l economical. The leftover meat can w ; be used in many tasty dishes, thus j Istretching your food dollar. V Cranberries are an excellent source of Vitamin C; and pumpkin and J i sweet potatoes have a very high Vitamin A content. Sweet potatoes are also a good source of Vitamin B6. So you see, our traditional Thanksgiving dinner can be one of the most nutritionally well- jrounded meals of the year. j Mother's Cranberry Relish is my mother's favorite cranberry recipe. It is easy to make and makes a delicious side dish. Pineappled Sweet Potatoes has one of the best sauces I've ever tasted on sweet potatoes. It is also a simple dish to prepare. Pumpkin Chiffon Pie is a lower calorie version of the traditional pie, yet it still .has .the same full flavor of pumpkin: ' " Mother's Cranberry Relish 1 pkg. fresh cranberries 2 cups sugar 2 oranges with rind Grind ingredients together with food processor or blender. Add orange rind to taste. If rind is mild, use all of it. If it is strong, use a small amount. Varation: Spoon out the pulp of 1 grapefruit and add to relish. Pineappled Sweet Potatoes 6 medium sweet potatoes or yams, cooked and peeled 14 cup sugar 14 cup brown sugar y tsp. salt 2 Tbsp. cornstarch Tbsp. cornstarch lh cup pineapple juice cup orange juice lean (13'4 oz.) crushed pineapple 2 Tbsp. butter or margarine Cook sweet potatoes in boiling salted water until tender. Cut into thick slices; arrange in shallow taking dish. Stir and blend well the sugars, salt and cornstarch in a heavy saucepan. In a small saucepan, bring fruit juices to a toil; gradually add to sugar mix-lure. mix-lure. Cook and stir until thickened. Add pineapple and butter. Pour over potatoes. Serve immediately, ?r place in a 350 oven just until bubbly hot. Makes 8 servings. Pumpkin Chiffon Pie , Jiup Sraham cracker crumbs ITbsp. sugar 2 Tbsp. butter or margarine, melted dash salt 1 envelope (1 Tbsp.) unflavored gelatin cup cold water cup brown sugar p. salt P. cinnamon kp- ginger 4 tsp. allspice cups mashed, cooked pumpkin large egg yolks cup cold milk Mix graham cracker crumbs, 1 . DsP. sugar, butter and dash of salt waether. Press into 9-inch pie pan. Die $-8 minutes at 350. Cool. frePare filling. Blend gelatin and jjjw Water. Set aside. Mix together . a saucepan the remaining "gredients. Cook over low heat, '"Ting until mixture boils. Boil 1 u"ute; remove from heat. Stir in Kali Iatin; cool. When par-set, par-set, beat until smooth, refuiiy fold in a meringue made ciW 3 large eS8 whites- 14 tep-earn tep-earn of tartar and 6 Tbsp. sugar. c. . lrto graham cracker crust. Garni"1'1 set (at least 2 hours)-bitw hours)-bitw witn whipped cream and M of sugared ginger, if desired. |