Here There and Everywhere

Expat wanderer

More Side Dishes – Salads to Give Thanks For

For me, the cranberry salad is mandatory – but not for you! If you want to give it a try, the Sultan Center has cranberries in the frozen section. Frozen is good enough. I have even made this with jellied whole cranberries from a can, but that is sheer desperation.

Mom’s Cranberry Salad

I must have given this recipe to nearly 100 people by now – it never fails to make a big hit. In Tunis, and in Amman, where fresh cranberries were no where to be found, whole cranberry sauce dissolved down worked wonderfully. It’s amazing what you can do when you are motivated! Note – I use raspberry or cherry or strawberry jello instead of lemon, because I like it to be red for the holidays.

1 1/2 C cranberries (wash, pick over and cook until soft
1 1/2 C water

add 1 Cup sugar and boil one minute
add 1 small pkg lemon jello (I use raspberry or cherry or strawberry because I like red)

When all is dissolved, add juice of one No. 1 can of pineapple (Mom’s recipe says a #1 can – use one of the small cans.) When cool, add diced pineapple from can, and 1/2 cup finely diced celery and 1/4 cup chopped walnuts. Refrigerate until firm.

One small buffet mold.

(This recipe is from the 1950’s. I double everything, Pour into mold for the holidays, or into a crystal bowl from which it can be served without having to unmold)

Mom’s Roquefort Dressing

This recipe is so BAD for you. So much salt! So much fat! So incredibly rich and delicious, and so simple to make. They have REAL French Roquefort right now at the Sultan Center. No, I do not work for the Sultan Center. Momma says if it isn’t real Roquefort, don’t bother.)

1 pint sour cream

1/2 teaspoon each:
garlic salt
celery salt
pepper
paprika (red powdered paprika, best from Hungary)

1/4 cup mayonnaise
2 Tablespoons vinegar
1 teaspoon salt
1/2 lb Roquefort cheese

Mix all ingredients together except Roquefort, then carefully fold in cheese. Serve with green salad, but in a separate serving bowl so guests can control how much or how little they want to use! This is also good as a dip with fresh raw vegetables. Oh, so rich!

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November 20, 2006 - Posted by | Cooking, Cross Cultural, ExPat Life, Recipes, Thanksgiving

5 Comments »

  1. Oh My GOD this is AWESOME! So many tips and recipes! Perfect. Thanks so much ! When I told my sister that we gona have friends over she told me we should get Thanksgiving Dinner catered but I think Im just gonna ignore her and get at least some of it done myself!!

    BTW there was some confusion in my house, is Thanksgiving on the 23rd or the 30th Nov?

    Comment by 1001 Nights | November 20, 2006 | Reply

  2. Don’t feel bad, there was also some confusion in our house! It is the 23rd; it is always the 4th Thursday, but in those years when there are FIVE Thursdays in November we all get confused.

    Thank you so much for your encouragement. And . . . you will notice, I am here at my computer instead of doing all the things I have just told you to do LOOOOOOOLLLLLLL lazy lazy me!

    Comment by intlxpatr | November 20, 2006 | Reply

  3. I am looking for divinity fudge for Christmas made with jello.

    Comment by Elaine roland | December 12, 2006 | Reply

  4. Welcome Elaine, and thank you for your visit. Jello Divinity Fudge is WAY beyond what I do – the recipes I share about success through keeping it simple. There are SO many great recipe blogs out there, I know you will find it and I wish you good luck!

    Comment by intlxpatr | December 13, 2006 | Reply

  5. Baker – I am not sure if you didn’t like the results of the recipes, or if you are having a technical problem “adding”

    These two recipes are all time favorites of almost everyone!

    Comment by intlxpatr | December 21, 2006 | Reply


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