Cranberry Jello Mold
Michelle Snell, Publisher
Thanksgiving just would not be complete without my grandma’s Cranberry Jell-O Mold. I’ve had it every Thanksgiving for as long as I can remember. My family and my husband’s family have been doing Thanksgiving together going on 18 years now (wow, did I just say that?!), and we still each have our own required cranberry dish. I must have my Jell-O, my mom makes her own fancy cranberry sauce, my father-in-law insists on the jellied sauce from the can & we have the whole cranberry sauce from a can thrown in for good measure! Not everyone at our table cherishes the Jell-O mold like I do….and I’m thankful for that. Means more for ME!! Here’s the recipe:
- 2 small packages (or 1 large package) of Raspberry Jell-O
- 2 cups boiling water
- 8 oz. can crushed pineapple
- 1 can whole cranberry sauce
- 1/2 cup red wine
Mix together in a bowl, pour into mold. Refrigerate until set, but not firm and add 1/3 cup of chopped walnuts. They will sink in a bit, but not all the way. Refrigerate until firm….and viola! Enjoy!
Bacon & Maple Roasted Brussels Sprouts
Beth Friesenhahn, Editor
- 1 pound of brussels sprouts
- 3 slices of bacon cut into small pieces
- 1 small onion diced
- 1-2 T olive oil
- 1-2 T of pure maple syrup
- Salt & pepper to taste
Cranberry Sauce with Dried Figs
Kelley Schaefer-Levi, Editor
I make this one every year, two days ahead and it’s always gone before leftovers even happen.
Ingredients
- 1 bag fresh or frozen (thawed) cranberries
- 5 ounces dried Calimyrna figs, halved (about 1 cup)
- 1/2 cup sugar
- 1/4 cup dry red wine or cranberry juice
Directions
In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.
Bob The Turkey
Karel Chan, Client Services Coordinator
Need something for the little ones to do while the turkey and other goodies are cooking? Here’s an easy and fun craft for kids – and grownups – of all ages, using fresh and healthy foods that you won’t mind letting them snack on in the meantime. Get creative with making “Bob the Turkey”‘s tail feathers, and feel free to modify the ingredients to what you have on hand, or whatever inspires you in the produce section. Makes a great centerpiece for the kids’ table, too!
Ingredients:
- honeydew melon
- pear
- block of cheese, cubed
- grapes
- red pepper, sliced
- raisins
- wooden skewers and toothpicks
Thanksgiving Sweet Potato Pie (Casserole)
Robyn Barbon, Graphic Designer
Growing up in the South, a staple at our Thanksgiving table was a dish we called Sweet Potato Pie. I’m not sure why we called it that because it didn’t have a pie crust and wasn’t served for dessert, but it was the sweetest and most delicious item on the menu, IMHO. It’s not a dish you’ll find in Gourmet magazine, but to me it’s the perfect Thanksgiving treat, full of warmth and goodness. A little bit of southern comfort food right here in Portland!
Ingredients:
- 4½ cups cooked and mashed sweet potatoes (approx. 5 lbs.)
- ½ cup butter, melted
- 1/3 cup milk
- ¾ cup light brown sugar, firmly packed
- 2 eggs, beaten
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- dash of cinnamon
- 2 ½ cups mini-marshmallows (for topping)
Directions:
Preheat oven to 350 degrees F.
Butter or spray a 9” x 13” baking dish.
In a large bowl, mix together all ingredients except the marshmallows.
Spread sweet potato mixture into the buttered baking dish.
Bake for 25 minutes at 350 degrees F.
Remove dish from oven and top with marshmallows in a single layer.
Move oven rack to broiling position and replace casserole. Lightly brown the marshmallows under broiler for 1 ½ to 2 minutes, watching carefully to prevent burning.
