THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Sunday, November 19, 1995 TAG: 9511160654
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 42 lines
THANKSGIVING is for friends, family and fancy feasts. And for many occasional cooks, it is the one day of the year spent in the kitchen.
The other 364 days, our dinners might come from fast-food restaurants, pizza delivery, prepackaged mixes or a familiar repertoire of meals made in 30 minutes.
Perhaps we focus on low-fat fare, or even lean toward vegetarian. Or - between the office, the kids and the myriad other household chores - we don't think much about mealtime at all.
What better day than Thanksgiving, then, to fill our homes with the aromas and memories of tradition - a roasted gobbler, seasonal vegetables, mounds of potatoes, and pies still warm from the oven?
My earliest recollections of the holiday are of watching my grandmother prepare a large pan of bread stuffing, and all kinds of pies.
My mother readied the turkey and side dishes of candied sweet potatoes, baked Hubbard squash, creamed onions, corn pudding and other fall vegetables.
I've devised a menu of homey dishes rooted in this distinctly American tradition. They're sure to stir a few memories, or help you create some for your children and grandchildren. MEMO: Betty Douglass is a free-lance food writer and home economist in
Portsmouth. All recipes in this article have been kitchen-tested by the
author. ILLUSTRATION: Color photo
MOTOYA NAKAMURA/The Virginian-Pilot
by CNB