I spent last night going through pictures of Anne and friends for her service. Have more to go through, but it is time to prepare for our yearly feast. My job this year is easy since my daughter-in-law, Laurie, and son Ken are hosting Thanksgiving. I'll do the cranberries, a dip and the breads.
I remember as a young wife, it
was the cranberry relish, a 16 oz bag of cranberries ground up with an
orange an apple with the skins on them and a cup of sugar. Yum. (Now
the bags hold 12 oz.) Then the morning after we put cranberry relish in
the pancake batter, smothered in butter and powdered sugar to serve.
Still my favorite pancake. Plus that slippery jellied glob, pushed from
the can whole onto a plate and sliced like a work of art.
make the relish, and for son-in-law Cedric, still the slippery glob on a
plate and we enjoy teasing him about it. I like my own home-made
jellied cranberries better. Here goes:
To one bag of cranberries,
use two 3 oz. packages of jello, one raspberry and one orange flavor.
Use 1 and 1/2 cups boiling water and 1/4 cup of sugar. Grind the
cranberries and mold with the jellos. This year I'm adding a bit of
crushed pineapple because I like to experiment with recipes. Anyway,
Tomorrow is the big day, free from cares to spend time with family, no matter what you eat. Happy, Happy!