We will travel Wednesday evening to Charlotte to spend Thanksgiving with Wayne’s family, so tonight Georgia and I prepared some traditional holiday food for Thursday’s meal.
My favorite holiday dessert.
Pecan pie
1 cup chopped pecans
3 eggs
2/3 cup sugar
Dash salt
1 cup dark corn syrup
1/3 cup butter or margarine, melted
Single pie crust
In mixing bowl, beat eggs slightly with a fork. Add sugar and salt, stirring til dissolved. Stir in dark corn syrup and melted butter. Mix well. Stir in the pecans. Place a pastry-lined 9 inch pie plate on oven rack; pour in pecan mixture. Cover edge of pie with foil; bake about 25 min. In 350 degree oven. Remove foil. Bake about 25 min. more or until knife inserted in center comes out clean. Cool. Chill.
Source: Better Homes and Gardens New Cookbook, slightly modified
Egg Nog
12 shelf eggs
1 cup sugar
4 cups nonfat milk
2 tsp vanilla
1/2 tsp salt
1 cup whipping cream
Groung nutmeg
Beat eggs, sugar, milk, vanilla and salt. Chill. Whip cream. Fold together. Sprinkle nutmeg over each serving. Allow others to spoil theirs by adding rum, brandy or bourbon.
This was the first time we tried this complicated (for us) pie. Georgia loves chocolate pie.
Chocolate Chiffon Pie
1 envelope unflavored gelatin
3 egg yolks
1/3 cup sugar
1 tsp vanilla
2 squares unsweetened chocolate
3 egg whites
1/2 cup sugar
1 9-inch baked pastry shell
Soften gelatin in 1/4 cup cold water. Beat egg yolks on high speed of mixer about 5 min. Or til thick and lemon colored. Gradually beat in 1/3 cup sugar; stir in vanilla and 1/4 tsp salt. In saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat til chocolate melts. Add to gelatin; stir to dissolve gelatin. Gradually beat gelatin mixture into egg yolk mixture. Chill to the consistency of corn syrup, stirring occasionally. Immediately beat egg whites til soft peaks form. Gradually add 1/2 cup sugar, beating til stiff peaks form. When gelatin is partially set (the consistency of unbeaten egg whites) fold in stiff-beaten egg whites. Chill til mixture mounds when spooned. Put into pastry shell. Chill til set.
Source: Better Homes and Gardens New Cookbook
We also prepped raw veggies — carrots, broccoli, cauliflower and bell peppers — for munching throughout Thanksgiving Day.
