Favorite CL Thanksgiving-type recipes?

[JillC]

Hi everyone,
We're having a Thanksgiving sidedish/dessert themed get-together for our November cooking light supper club. Any suggestions on CL favorites that we should try?
Thanks,
Jill

[Laura]

I think their sweet potato casserole with praline topping is great! The only change I make is I whip the sweet potatoes instead of mashing them.

[This message has been edited by Laura (edited 10-25-2000).]

[Beth Y]

We have had the pumpkin pie with gingersnap crust and it is great.

[JillC]

Does anyone know what issues the sweet potato casserole and pumpkin pie (mentioned above) are in?
Thanks
Jill

[Laura]

I copied this from the recipe search. But I think it is from Nov. 1996

Sweet Potato Casserole With Praline Topping
The streusel is both stirred into the casserole and sprinkled on top.

1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 21/2 pounds)
1/2 cup granulated sugar
11/2 teaspoons vanilla extract
1 large egg white
1 (5-ounce) can fat-free evaporated milk
Cooking spray


Preheat oven to 350`. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350` for 45 minutes.
Yield: 8 servings (serving size: 3/4 cup).

CALORIES 376 (21% from fat); FAT 8.8g (sat 1.4g, mono 4.1g, poly 2.6g); PROTEIN 5.4g; CARB 70.1g; FIBER 3.80g; CHOL 1mg; IRON 1.90mg; SODIUM 115mg; CALC 97mg

[BethR]

I liked the Maple-Glazed Sweet Potatoes from November 99 (I can post it if you like). Very basic, but very good. Even better were the Caribbean Sweet Potatoes and Black Beans (same issue) made with the leftovers. Now that I'm thinking about that recipe, I may have to make it -- it's been too long! http://www.cookinglight.com/bbs/smile.gif

Beth

[emilycat]

I just happened upon the Caribbean Sweet Potatoes and Black Beans recipe and made a few days ago...Wow! It's so good! I love all the ingredients in the salad, but especially the banana chutney. Does anyone know of any other recipes that call for it?

[Ed]

Hi Jill,

I'm sorry---I read your post and thought a recipe and an idea I had would be something you're interested in.

But, then after I copied the recipe from another part of my computer I read your first message again and then I saw that you wanted a CL recipe. The recipe I had for you was not from CL, but I like it and I think it goes just great with a Thanksgiving Dinner.

So since I went to all the work to get the recipe into this message, I'm going to go ahead and post it anyway.

It's really not all that fattening, and besides who wants to get all wrapped up in counting points and calories when you're doing some serious eating, well not me anyway.


Scalloped Corn
Side Dish

1/4 cup milk
1 egg
1 can creamed corn
1/2 cup cracker crumbs
Put in buttered casserole dish
Bake at 350° for 45 minutes
one serving = 2 Points for weight watchers
So there it is. This recipe came from my Mom and my wife has been making it for me whenever I can talk her into it.

I always did get it for Thanksgiving and Christmas. But now that I'm retired and have time to cook I make it sometimes, so now I get it more often.

Ed

[jjf]

i have to put another vote in for the sweet potato casserole! it is one of my all time favorite cooking light recipes. i should mention that i'm a southerner and the light recipe has passed the test with my entire family - many times!

jen

[BethR]

Originally posted by Laura:
I copied this from the recipe search. But I think it is from Nov. 1996
[...]

I just searched in Mastercook to make sure I had this recipe because it sounds great and I'm going to try it this year for Thanksgiving. It's actually from Nov/Dec 1997, in case folks may be having trouble finding it.

[Grace]

I just made the Pumpkin Streusel Cheesecake for a big get together Thursday night. It was fantastic!! There were 3 pumpkin pies, a whole plate of pumpkin muffins, a big plate of pumpkin cookies, and the only thing that got eaten was the cheesecake, and everyone raved! I didn't even bother to tell most people it was low-fat. They never believe me anyway. They laugh like I'm being facecious (sp?) - like "oh yeah, real low-fat, I'm sure". And there's me going, "Really, it is" - but they still don't believe me, so I don't bother much anymore except for people who pass on it because they think it's high fat/calories - then they're happy because they can have some. But I digress. The point is, the cheeseckae was awesome, and I will make it again for sure. I definitely recommend this one!

Grace

[Wendy w]

I haven't tried it yet, as I just got my November issue, but the Squash Rice casserole looks wonderful! I plan on making it for Thanksgiving myself!

Wendy

[andi]

The stuffing with sausage from last year's issue is incredible! My husband has taken it over as his "own" and is quite proud of his turkey day contribution.

[BethR]

I had an email request to post the Maple Glazed Sweet Potatoes and the Carribean Sweet Potatoes and Black Beans recipes. Here they are....


* Exported from MasterCook *

Maple-Glazed Sweet Potatoes

Recipe By :Cooking Light Magazine. November 1999. Page: 99.
Serving Size : 12

8 cups (1-inch) cubed peeled sweet potato (about 3 pounds)
4 cups water
1/4 cup lemon sections (about 1 large lemon)
1/4 cup packed dark brown sugar
3 tablespoons maple syrup
2 tablespoons butter or stick margarine
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 Dash salt

Directions.
You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skinlike, white membrane from each section.

1. Combine first 3 ingredients in a large saucepan; bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bring cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated. Yield: 12 servings (serving size: 1/2 cup).


Caribbean Sweet Potatoes and Black Beans

Recipe By :Cooking Light Magazine. November 1999. Page: 177.
Serving Size : 5

1 package (5 ounces) yellow rice mix
3 links (4 ounces, each) hot Italian turkey sausage
2 teaspoons butter or stick margarine
1/2 cup thinly sliced onion
1 garlic clove, minced
2 cups Maple-Glazed Sweet Potatoes
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3/4 cup sliced green onions
1 can (15 ounces) black beans, rinsed and drained

Directions.
The Maple-Glazed Sweet Potatoes recipe can be found in the 1999 November issue.

1. Remove seasoning packet from rice mix; discard. Cook rice according to package directions, omitting fat. Keep warm.

2. Crumble the sausage into a large nonstick skillet, and stir over medium-high heat until browned (about 8 minutes). Drain sausage, and set aside.

3. Melt the butter in pan over medium-high heat. Add thinly sliced onion and garlic, and saute for 3 minutes. Stir in the Maple-Glazed Sweet Potatoes and the next 4 ingredients (potatoes through cinnamon), and reduce heat to medium. Cover and cook for 10 minutes. Stir in sausage, green onions, and beans; cover and cook 3 minutes or until thoroughly heated. Serve over rice. Yield: 5 servings (serving size: 1 cup sweet potato mixture and 1/2 cup rice).

Note: I used Mahatma yellow rice which doesn't have a separate seasoning packet (it's mixed in with the rice). I just make it as is; we like the extra seasoning.

Beth

[emilycat]

Wow. I just read the posted recipe for Caribbean Black Beans and Sweet Potatoes...the one I made was completely different! (Except, of course for the presence of sweet potatoes and black beans. Mine called for banana chutney, and it definitely didn't have any rice or sausage in it. It was to be served over spinach. I found it on the CL website though...sorry, I guess there's no point to this, I was just confused.

[BethR]

Originally posted by emilycat:
Wow. I just read the posted recipe for Caribbean Black Beans and Sweet Potatoes...the one I made was completely different! (Except, of course for the presence of sweet potatoes and black beans. Mine called for banana chutney, and it definitely didn't have any rice or sausage in it. It was to be served over spinach. I found it on the CL website though...sorry, I guess there's no point to this, I was just confused.

I thought we were talking about different recipes when you mentioned banana chutney. I meant to reply, but then got sidetracked and later forgot. Thanks for bringing this other recipe to my attention -- it sounds great! I found it on the site and printed it off. I just hope I can find banana chutney -- I don't recall ever spotting it in my store, but then again I've never looked for it. Could you find it in your regular grocery store, or did you have to visit a gourmet market?
Beth

[emilycat]

Beth,
I found it at Whole Foods...do you have those? The brand is Busha Browne's and it's YUMMY. I've been using it on bagels, and it's delicious. Hope you can find it...if not, you might be able to order it from a specialty website. Definitely make this, though; its so good. http://www.cookinglight.com/bbs/smile.gif

[Lchiles]

Originally posted by andi:
The stuffing with sausage from last year's issue is incredible! My husband has taken it over as his "own" and is quite proud of his turkey day contribution.
Which recipe for stuffing from last year. Can you post it?? Or give me the name of it and which issue?? LaurieC

[BethR]

Originally posted by emilycat:
Beth,
I found it at Whole Foods...do you have those? The brand is Busha Browne's and it's YUMMY. I've been using it on bagels, and it's delicious. Hope you can find it...if not, you might be able to order it from a specialty website. Definitely make this, though; its so good. http://www.cookinglight.com/bbs/smile.gif

We have Fresh Fields, which I think is now officially called "Fresh Fields Whole Foods." It's not really close, but I'm making a Trader Joe's (yes, I'm an addict, but that's another thread!) run this week and the Fresh Fields is close to it, so I'll look for the banana chutney. Thanks for the info!
Beth