by Glynnis Hayward

Created on: October 29, 2010   Last Updated: November 01, 2010

In difficult financial times, be thankful for the inexpensive, healthy delights of Fall cooking. 

Kick start any day with a  SMOOTHIE.

Blend:

1 frozen banana

2/3cup plain yogurt

½ cup orange juice

½ cup pumpkin puree

Pour into glasses; serve sprinkled with granola.

THANKSGIVING  DINNER  FOR  12.

CURRIED PUMPKIN SOUP (spikes the palate)

6 tablespoons butter

2 onions

3 teaspoons curry powder

2 cans chicken broth

8 cups pureed pumpkin

1 cup yogurt

Sauté onion in butter.  Add curry, broth, pumpkin; bring to boil, stirring.  Simmer 10 minutes; puree with hand blender.  Serve with  dollops of yogurt. 

 ROAST  TURKEY

This aroma is the best appetizer!

Cook an18 lb turkey approximately 41/2 hours at 325 degrees. (If stuffed, slightly longer.)  A thermometer in thigh should read 175.   Rub skin with salt; spread 2 tablespoons butter over breast; truss; place on rack in roasting pan (breast side up) with 2 cups water beneath rack.  Cover. Baste hourly.  Remove cover for last hour.  Let it rest 30 minutes.

GRAVY

 Use turkey drippings; thicken with ¼ cup cornstarch slaked with ¼ cup water.  Add seasoning.

STUFFING

 In 2 tablespoons olive oil, saute 1 lb mushrooms, 2 sliced leeks, 1 cup chopped celery, 2 minced garlic cloves.  Add stale cubes of 1 lb sourdough loaf.

Mix 2 cups chicken broth, 2 eggs, teaspoon salt; pour on bread; bake at 350 for 45 minutes. 

PUMPKIN; colorful and easy

Split 3 lb pumpkin; roast at 400 on greased baking sheet, 50 minutes.  Cut pieces from shell; place in serving dish. 

Cook 8 chopped sage leaves in 4 tablespoons butter until crisp; spoon over pumpkin; season with salt and nutmeg.  

SPROUTS;a bright green contrast    

Remove leaves from 2 lbs sprouts; quarter the cores.  Saute 2 tablespoons chopped garlic in 1 tablespoon olive oil; add sprouts for 10 minutes.  Add ¼ cup water, cover, cook 5 minutes; season with salt and 1 teaspoon lemon zest.

POTATOES; soft contrasting texture

Boil 3 lbs potatoes 25 minutes until soft.  Drain; mash with hot milk until smooth.  Add 4 tablespoons butter and salt to taste.

CRANBERRY SAUCE;  tart and red

In  a food processor, mince 1 apple, 3 cups cranberries and 1/2 cup sugar.

For dessert;

PUMPKIN FLAN; seasonal  flavor without the heaviness of pie.

3 cups sugar

6 eggs

2 1/2  cups milk

2 teaspoons vanilla extract

2 cups pumpkin puree

Cook 2 cups sugar over medium heat without stirring until sugar starts to melt; then stir until golden (approximately 8 minutes).  Pour into 2 deep-pie plates, coating sides and bottoms.

Beat remaining ingredients together.  Strain into pie plates.

Place plates in large baking pans; add boiling water to pans halfway up pie plates.  Bake at 350, approximately 45 minutes, until set.  Loosen flans with knife; place platters over pie plates and invert. 

HAPPY THANKSGIVING!

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