ASK PAT: Get ready now to serve this Thanksgiving feast

Pat Koch

By: Pat Koch | SCNow
Published: November 08, 2008

Most people have favorite recipes they fix for holiday dinners, but sometimes we are looking for something a little different to serve. For the next four weeks, those leading up to Thanksgiving, I’m going to print recipes that you might want to serve on that special day. The four areas of the menu I’m covering are Salads, Side Dishes, Rolls/Bread and Desserts. Today I’ll start with Salads. If you want something special or have suggestions, please contact me at the Marion Library.

Cranberry Salad
(Needs to chill overnight)

1 (3-oz.) pkg. Jello (any red flavor)
2 cups uncooked cranberries
1 large thin skinned orange
1 red apple
1 cup chopped celery
1 1/2 cup sugar
1/2 cup chopped nuts

Prepare Jello as directed*. Chill until slightly thickened. Grind cranberries, orange and apple in food processor or blender. To this ground mixture add the celery, sugar and nuts and mix well. Add all of this to the slightly thickened Jello and pour into a 9x13-inch pan. Chill overnight. Cut into squares and serve with mayonnaise, if desired.

* I always prepare Jello with fruit juice, not water.

Source: recipelink.com (Internet)

24 Hour Salad
(Needs to chill overnight)

1 (20-oz.) can pineapple tidbits
2 (15-oz.) cans mandarin oranges
3 eggs
3 tablespoons all-purpose flour
3/4 cup sugar
3 tablespoons lemon juice
1 1/2 cups miniature marshmallows
2 bananas, peeled and sliced
1 cup heavy cream, whipped (thawed whipped topping could also be used)
Drain juices from canned fruits* and set fruit aside. Add water to juices, if necessary to measure 1 1/2 cups of juice. Combine eggs, flour, sugar and 1 1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with a wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover and chill in refrigerator until cold. When custard is cold, fold in drained fruits, marshmallows and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover. Chill 24 hours before serving.

*You can use any combination of canned fruits that you like, as long as you keep the overall amount about the same. When it is time to fold the fruit into the custard, you could also add small amounts of other fresh fruits instead of or in addition to the bananas.

Serves: 8-10
Source: About.com (Internet)