Thanksgiving Dinner menu with recipes

[Guest guest]

Thanksgiving Dinner was wonderful. Dinner tonight is leftovers and I'm

very much cooking forward to them.

Our main dish was the Harvest Vegetable Pie from the Vegetarian Time's

Thanksgiving book which was poster here a few weeks ago. I was very

nervous about the phyllo dough since I'd never worked with it before, but

Karen G. electronically held my hand and the dish not only tasted

wonderful, but looked very, very impressive.

 

Full menu:

 

Harvest Vegetable Pie (in the archives)

Brussels Sprouts and Carrots with Almonds (even the non fans of this

vegetable liked it - recipe follows)

Broccoli with Ginger (recipe follows)

Garlic Mashed Potatoes with Gravy (dh's request)

Cranberry Party Mold (recipe follows)

Pumpkin Rolls (made with the Pumpkin Bread recipe which is in VT's

Thanksgiving book and in the archives)

Pumpkin Pie (crustless, fatfree version - recipe follows)

 

Kathleen

 

* Exported from MasterCook *

 

Brussels Sprouts And Carrots With Almonds

 

Recipe By : Cooking Light Magazine, September 1999, page 98

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or stick margarine

1 1/2 cups julienne-cut carrot

3 cups trimmed Brussels sprouts -- quartered

(about 3/4 pound)

2 tablespoons minced fresh parsley

1 tablespoon sliced almonds -- toasted

1 teaspoon brown sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

 

If your Brussels sprouts are really big, you may want to cut them into six

wedges.

 

1. Melt butter in a large nonstick skillet over medium-high heat. Add the

carrot; sauté‚ 4 minutes. Reduce heat to medium. Add Brussels sprouts;

sauté‚ 5 minutes or until crisp-tender. Add parsley and remaining

ingredients; cook 30 seconds or until the sugar melts, stirring

constantly. Yield: 4 servings (serving size: 3/4 cup).

 

CALORIES 84 (42% from fat); FAT 3.9g; PROTEIN 3g; CARB 11.3g; FIBER 4.4g;

CHOL 8mg; IRON 1.3mg; SODIUM 208mg; CALC 47mg

 

 

 

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* Exported from MasterCook *

 

Broccoli With Ginger

 

Recipe By : Bonnie Stern, in Simply HeartSmart Cooking

Serving Size : 2 Preparation Time :0:20

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon sesame oil

1 tablespoon ginger root -- finely chopped

3 green onions -- chopped

1 1/2 pounds broccoli flowerets

1 tablespoon soy sauce

1 tablespoon balsamic vinegar

1/2 teaspoon honey

 

Heat oil in wok or skillet. Add ginger and green onions and cook gently

for one minute, or until fragrant.

 

Add broccoli and stir-fry for about two minutes, just until it loses its

rawness.

 

Combine soy sauce, vinegar and honey. Add to skillet and cook for one

minute, or just until broccoli is tender. Taste and adjust seasonings if

necessary.

 

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* Exported from MasterCook *

 

Cranberry Party Mold

 

Recipe By : More Lean and Luscious

Serving Size : 8 Preparation Time :0:00

Categories : Salads, Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages Sugar-free Raspberry jello

1 cup plain nonfat yogurt

3 cups Fresh cranberries

1/2 cup Sugar -- or equiv (24 tsp)

1 1/2 cups crushed pineapple in juice -- drained

1/2 cup Finely chopped celery

1 ounce Chopped walnuts

2 small apples -- 1/4 inch dice

 

Prepare gelatin according to package directions. Add yogurt and stir until

blended. Chill until slightly thickened. Place cranberries and sweetener in

a blender container. Blend until berries are chopped. Add cranberries and

remaining ingredients to thickened gelatin. Spoon into a large bowl. Chill

until firm. (If you wish to make this salad in a mold, use 1/2 cup less

water than the directions call for). NOTE: use non-fat plain yogurt to

reduce fat grams. ** MORE LEAN AND LUSCIOUS** Info: 194 calories 3g protein

3g fat 2mg cholesterol

 

 

 

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Nutr. Assoc. : 3512 0 0 0 0 0 0 0

 

 

 

 

* Exported from MasterCook *

 

Pumpkin Pie

 

Recipe By : Vegetarian Cooking for Healthy Living, page 221

Serving Size : 8 Preparation Time :0:00

Categories : Pies And Pastry Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces canned evaporated skim milk

2 cups canned pumpkin

1/2 cup nonfat cholesterol-free egg substitute

3/4 cup sugar

2 teaspoons vanilla

1/3 cup whole-wheat pastry flour

3/4 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons liquid imitation butter sprinkles

1/4 teaspoon butter flavoring

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

 

9 " PIE; 8 PIECES

 

The whole-wheat pastry flour in this recipe settles to make a

crust. Substituting liquefied, imitation butter sprinkles and butter

flavoring for the melted margarine eliminates the fat without sacrificing

flavor.

 

In large bowl, mix all ingredients together. Blend well. Pour into a

9-inch pie pan and bake for 50 to 66 minutes at 350F.

 

Notes: I prefer Carnation Lite evaporated skim milk because it is

cholesterol-free.

 

Liquefy Molly McButter or Butter Buds according to package directions.

 

Nutrition information per serving (1 piece): Calories: 156 Protein: 6g,

Carbohydrate: 33.5g, Fat: less than 0.5g, Cholesterol: 0mg, Sodium: 253mg,

Fiber: 2g. Dietary Exchanges: 2 starch.

 

 

 

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