Traditional Thanksgiving dinners will likely feature a bird of some kind: turkey, goose, duck, chicken, partridge or pheasant.
But some homemakers might be thinking of serving a non-traditional but still tasty meal for their guests.
Both options are perfectly acceptable.
This week’s recipes could form the contents for a non-traditional Thanksgiving dinner.
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Cottage Cheese Salad
1 pkg. lemon Jello
1 cup hot water
8 oz. measure of dry cottage cheese
3 finely grated carrots
4 finely grated green onions
3 celery stalks, finely grated
1 cup Miracle Whip salad dressing
1/2 cup evaporated canned milk
Add hot water to Jello powder, stir until dissolved and then set in the refrigerator to cool.
Mix the cottage cheese and grated vegetables and combine thoroughly.
Whip the salad dressing and milk until completely combined and a bit thick.
Add the cooled Jello to the salad dressing mixture and then stir in the vegetable and cheese mixture. Combine thoroughly.
Chill in refrigerator until time to serve.
Note: for a crowd of 50-60 guests, multiply all ingredients by four.
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Pineapple Pork Chops
1/2 cup flour
1 tsp. salt
1 tsp. pepper
1 tsp. ground ginger
2 tbsps. paprika
1 tsp. accent
12 bone-in pork chops
butter for frying
1 cup pineapple juice
2 tbsps. brown sugar
2 tbsps. vinegar
Mix the flour and spices in a flat dish and dredge both sides of the pork chops.
Melt butter in a frying pan and brown both sides of the pork chops. Remove pork chops to a large oven-safe casserole.
Mix the pineapple juice, brown sugar and vinegar until smooth then pour over the pork chops in the casserole dish.
Cover and bake chops in a 350 degrees F oven for about 30 minutes or until they are fork tender.
Serve with apple sauce and rice or riced potatoes.
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Frozen Yum Yum Dessert
2/3 cup butter
2 cups powdered sugar
3 eggs, separated
2 sqs. melted chocolate
1 tsp. vanilla
1/2 cup finely chopped pecans or walnuts
1 quart mint or strawberry ice cream
1 pkg. Graham wafer crumbs
Cream butter and sugar. Add slightly beaten egg yolks, melted chocolate, vanilla and nuts. Fold in egg whites and mix well.
Grease a 9x13 inch cake pan and spread crumbs evenly in the bottom of the pan. Note: melt a bit of butter and mix with crumbs so they adhere together. Best idea is to follow package directions for a crumb pie crust.
Pour egg mixture over the crumbs, spread and freeze for 1-2 hours.
Soften ice cream slightly and spread over the egg mixture. Return to freezer.
To serve, remove from freezer about 10-15 minutes before serving. Slice and serve. Cuts into 8-12 slices. Leftovers may be covered and stored in freezer.
Joyce Walter can be reached at [email protected]
