New Castle News

Lugene Hudson

October 27, 2012

Culinary Conversation: Try some Thanksgiving alternatives



 In medium sauce pot in 1-inch of boiling water, steam cabbage for 8 minutes. Drain. Arrange cabbage wedges in a shallow baking dish. In medium skillet, melt butter; sauté onion until tender. Stir in flour; cook for 1 minute. Remove from heat. Gradually add milk, stirring constantly. Return to heat and stir until mixture boils and thickens. Add cheese; stir until melted. Spoon sauce over cabbage. Combine bread crumbs and nuts. Sprinkle over sauce. Bake at 350 for 15 to 20 minutes until sauce is bubbly and crumbs are toasted.

Baked Corn Casserole

  • 1 No. 2 can cream-style corn
  • 1 12-oz. can whole kernel corn
  • 1⁄2 cup grated onion
  • 1⁄2 cup chopped green pepper
  • 2 pimentos, chopped
  • 2⁄3 cup milk
  • 1 egg, well beaten
  • 1 cup rolled cracker crumbs
  • 1 cup grated American cheese
  • 1⁄4 cup melted butter
  • 2 tbsps. sugar
  • Black and red pepper to taste
  • Salt to taste

Combine all ingredients; mix well. Pour into buttered 2-qt. casserole. Bake at 350 for one hour.

Sour Cream Raisin Pie

  • 2 cups seedless raisins
  • Boiling water
  • 3⁄4 cup sugar
  • 1⁄4 tsp. salt
  • 1 tsp. cinnamon
  • 1⁄2 tsp. nutmeg
  • 1⁄4 tsp. ground cloves
  • 2 slightly beaten eggs
  • 1 cup sour cream (*not commercial — Make by adding 1 tbsp. light vinegar or 1 tbsp. lemon juice to 1 cup whipping cream. Mix together and allow to stand for 30 minutes.)
  • 1 9-inch unbaked pie crust

Preheat oven to 450. Pour boiling water over raisins to cover and allow raisins to soak for 15 minutes. Add dry ingredients to eggs and mix together well. Add sour cream and mix thoroughly. Drain raisins and add to mixture. Pour mixture into pie shell and bake 10 minutes. Reduce temperature to 350 and bake for 30 to 35 minutes longer.

Rhubarb-Custard Pie

  • 3 eggs
  • 3 tbsps. milk
  • 2 cups sugar
  • 1⁄4 cup flour
  • 3⁄4 tsp. nutmeg
  • 4 cups diced rhubarb
  • 1 unbaked pie shell
  • Butter

Beat eggs lightly; beat in milk, sugar, flour and nutmeg. Stir in rhubarb. Pour filling into pie shell; dot with butter. Bake at 425 for one hour or until custard is set.

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Lugene Hudson
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