Thanksgiving Delights Cookbook: A Collection of Thanksgiving Recipes, Cookbook Delights Series

Overview

For this thankful time of year, author Karen Jean Matsko Hood presents a unique cookbook that is full of tasty and satisfying recipes. Inside are page after page of mouth-watering recipes that, when prepared, will certainly be a hit with family and guests alike during this special season. Written for the novice and the accomplished chef alike, Thanksgiving Delights Cookbook will be appreciated by all. The ingredients for each recipe can be found at your local market or grocer throughout the year. Thanksgiving ...
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Overview

For this thankful time of year, author Karen Jean Matsko Hood presents a unique cookbook that is full of tasty and satisfying recipes. Inside are page after page of mouth-watering recipes that, when prepared, will certainly be a hit with family and guests alike during this special season. Written for the novice and the accomplished chef alike, Thanksgiving Delights Cookbook will be appreciated by all. The ingredients for each recipe can be found at your local market or grocer throughout the year. Thanksgiving Delights Cookbook is sure to be a valuable addition to your kitchen library and a great gift idea for the chef on your giving list.
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Product Details

  • ISBN-13: 9781594341656
  • Publisher: Whispering Pine Press International, Inc.
  • Publication date: 1/1/2010
  • Pages: 326
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.73 (d)

Read an Excerpt


Thanksgiving Nutrition and Health

Cranberries: Fresh cranberries contain the highest levels of their beneficial nutrients. One-half cup of cranberries contains about 11 percent of the recommended daily value of vitamin C. Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Recent studies suggest they may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL (bad) and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Pumpkin and Winter Squash: The orange flesh of the pumpkin is a dead giveaway that it is a source of beta carotene, which is a powerful antioxidant. Beta carotene is converted to vitamin A in the body. Vitamin A is essential for healthy skin, vision, bone development, and many other functions.

Winter squash is also an excellent source of vitamin A. It is a very good source of vitamin C, potassium, dietary fiber, and manganese. In addition, winter squash is a good source of folate, omega-3 fatty acids, thiamin, vitamin B5, vitamin B6, niacin, and copper.

Sweet Potatoes: The sweet potato has been used as a food source since before recorded history. It is a nutritionally dense food and is loaded with vitamins, minerals, and nutrients. It is one of the single best sources of beta carotene (vitamin A) to be found in nature. Sweet potatoes are a good source of vitamins B6, C, and E, as well as calcium, potassium, thiamin, and iron. They are fiber-rich, low in sodium, and virtually fat free.

Turkey: The USDA recommends 2 or 3 servings of meat, fish, or poultry per day. Aserving of any type of cooked meat is equal to 3 ounces and is about the size of a deck of cards. Compared with other meats, turkey has fewer calories, less fat, less cholesterol, and very little sodium, but it is high in protein, vitamins, and minerals.

Most of the fat in turkey is within the skin, and most of the fat within the meat is in the dark meat. The white meat with the skin removed is a good food source for people on low-fat and/or low sodium diets. The meat fiber is easier to digest than other types of meat, which makes it a good choice for individuals who may have digestive problems. Turkey is an excellent source of several important vitamins and nutrients such as iron, niacin, zinc, potassium, and B vitamins.

Pumpkin Pie Smoothie

Pumpkin adds great flavor to this smoothie.

Ingredients:

1 can pumpkin purée (15 oz.), chilled
1 can evaporated milk (12 oz.), chilled
1 c. vanilla-flavored yogurt (8 oz.)
1/4 c. sugar
1/4 tsp. pumpkin pie spice (recipe page 175)
1 pt. whipping cream, whipped to soft peaks

Directions:

1. Combine pumpkin, evaporated milk, yogurt, sugar, and pumpkin pie spice in blender; cover and blend until mixture is smooth.
2. Pour into glasses or mugs.
3. Top with whipped cream; sprinkle with additional pumpkin pie spice.

Yields: 4 servings.


Did You Know? . . . .

Did you know that fresh cranberries can be frozen at home and will keep up to nine months? They can be used directly in recipes without thawing.


Sweet Potato-Eggnog Casserole Dessert

Eggnog adds a holiday touch to this sweet potato dish.

Ingredients:

5 lb. sweet potatoes
1/2 c. golden raisins
1/4 c. brandy
2/3 c. eggnog
3 Tbs. butter, melted
2 Tbs. sugar
1/8 tsp. salt
2 oatmeal cookies, crushed
2 Tbs. dark brown sugar, firmly packed
2 Tbs. chopped pecans, toasted

Directions:

1. Cook sweet potatoes in water to cover in large Dutch oven for 40 minutes or until tender; drain.
2. Cool to touch then peel sweet potatoes and mash.
3. Combine raisins and brandy; let stand 30 minutes; drain.
4. Preheat oven to 350 degrees F.
5. Combine mashed sweet potatoes, eggnog, butter, sugar, and salt; reserve 2 cups sweet potato mixture.
6. Stir raisins into remaining sweet potato mixture; spoon into lightly greased 2-quart baking dish.
7. Combine cookie crumbs, brown sugar, and chopped pecans; sprinkle cookie mixture over top of casserole.
8. Pipe dollops of reserved 2 cups sweet potato mixture around edge of casserole.
9. Bake for 20 minutes or until thoroughly heated.

Yields: 8 servings.


Did You Know? . . .

Did you know that the juice of red sweet potatoes is combined with lime juice to make a dye for cloth? By varying the proportions of the juices, every shade from pink to purple to black can be obtained.


Cranberry Cream Pie

The tang of cranberries meets the rich goodness of whipped cream in this cream pie. It is very attractive and is great in that it can be made ahead.

Ingredients:

1 baked 9-inch single-crust pastry shell (see recipe page 218)
2 c. boiling water
1 c. dried cranberries
1 c. sugar
1/2 c. all-purpose flour
2 1/4 c. milk
2 eggs, lightly beaten
1/2 c. sour cream
1/4 c. butter, diced
1 c. heavy whipping cream
3 Tbs. confectioners' sugar
1 tsp. vanilla extract

Directions:

1. Prepare baked pastry shell according to recipe directions; set aside.
2. Pour boiling water over cranberries to cover.
3. Let stand 5 minutes then drain.
4. In medium heavy-bottom saucepan, combine sugar and flour.
5. Gradually stir in milk and eggs.
6. Cook over medium heat, stirring constantly, until mixture thickens and boils.
7. Boil and stir for 2 minutes; remove from heat.
8. Stir in sour cream, butter, and cranberries; pour mixture into baked pastry shell.
9. Cover with plastic wrap, and refrigerate for several hours or overnight.
10. Whip cream until soft peaks form.
11. Fold in confectioners' sugar and vanilla.
12. Swirl over top of cooled pie.

Yields: 6 to 8 servings.

Did You Know? . . . .

Did you know that a female domesticated turkey is called a hen, a chick is called a poult, and in the United States a male is called a tom, but in Europe a male is called a stag?

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