Last-minute additions to Thanksgiving traditions

Happy Thanksgiving to you and yours. Most of us already have our menu planned, groceries purchased and cooking has begun. However, I just could not pass up the opportunity to share a few of my favorites with you to be used for Thanksgiving. Clip these out and file them away for next year and plan early to add these to your annual traditions. Maybe they will become a tradition as well. I hope you have a wonderful day spending time with those you love and hold dear to you.

Acorn Squash Appetizer Soup

2 acorn squashes (on the large side)

2 tablespoon of butter

1 onion (small and chopped)

1 (14.5-ounce) can of chicken broth (or make your own)

1/4 teaspoon of nutmeg

1/8 teaspoon of cayenne pepper

1/4 teaspoon of salt

4 3-inch slices of Italian or sourdough bread (toasted)

4 slices of Swiss cheese

Place both squashes (whole) on a paper towel in the microwave. If both don't fit, microwave them one at a time. Cook on high for about 5 minutes. You do not have to pierce the skin first. Turn them over and microwave for another 4 minutes or until the squash is a tiny bit tender when you pierce it with a knife. Take them out of the microwave and let them stand for an additional 5 minutes. While you are waiting for the squash to cool a little, you can melt the butter in a large saucepan and saute the onion over medium heat. Once the squash has cooled slightly, cut the squash in half and scoop out the seeds. Keeping the shells intact, do your best to scoop out the rest of the flesh. Add the pulp to the onion and cook for a few minutes. Add the broth, nutmeg, cayenne and salt. Bring all to a boil. Reduce the heat and simmer for about 10 minutes, uncovered. Next, puree the squash mixture in a blender or food processor. Reheat the soup mixture. Arrange the squash shells in oven-proof soup bowls and place on a baking sheet. Fill the squash shells with the soup and top with the pieces of toast and cheese slices. Broil for about 3 minutes (5 inches from the heat source). This beautiful soup appetizer makes 4 servings.

Caramelized Brussels Sprouts with Cranberries and Pecans

This recipe is one that I really enjoy all year around, but seems especially nice on Thanksgiving and looks pretty on a Christmas buffet. It is sweet and tones down the strong flavor of the brussels sprouts.

10 cups water

Salt

4 pounds brussels sprouts

5 or 6 pieces bacon, minced

1 red onion, medium dice

4 tablespoons butter, divided

1/4 cup red wine vinegar

2 tablespoons brown sugar

1 cup fresh or dried cranberries

Freshly ground black pepper

In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the brussels sprouts. Cook the sprouts until medium tenderness has been reached, 8 to 10 minutes. In the meantime, in a large saucepan over medium heat, fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside. Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes. Remove the brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.

Our friend in Memphis, Tenn., John Keller, makes sweet potato balls for Thanksgiving for his family gathering. This is a really good recipe and one that older children can help with. Just be careful not to overbake so the marshmallow won't run out.

Sweet Potato Balls

4 large sweet potatoes

2/3 cup packed brown sugar

2 tablespoons orange juice

1 teaspoon orange zest

1/2 teaspoon freshly grated nutmeg

2 cups shredded coconut, sweetened

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1 large marshmallow per potato ball

Preheat oven to 350 degrees. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2-to-3-inch-diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Sweet Potato Souffle

Mildred Fox comes to the Senior Center every day. She is a joy to visit with, and I love to see what she has selected to wear from her vast shoe collection. This is her recipe for sweet potato souffle, which is good yet easy to make.

3 cups mashed sweet potatoes

1 cup sugar

1/2 teaspoon salt

1/3 stick margarine, melted

1/2 cup milk

1 teaspoon vanilla

Cook potatoes until tender; drain, mash then measure out. Mix all ingredients with potatoes and pour into a greased baking dish.

Topping:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

1/3 cup melted margarine

Mix all topping ingredients together and spread evenly over top of potatoes. Bake at 350 degrees until topping is lightly browned and heated through.

Pumpkin Pie Cake

A lifelong friend of mine, Delia Lampley, passed away recently and she was a wonderful cook and a fantastic baker. She often baked and brought items to the Senior Center and to our bake sales. This recipe was one she made every autumn, and many times it was still warm when she arrived with it.

1 (16-ounce) can pumpkin filling

1 1/2 cup sugar

1 (12-ounce) can evaporated milk

4 eggs

1 teaspoon salt

2 teaspoons pumpkin pie spice

For the crumb mixture:

1 box yellow cake mix

2 sticks butter

1 cup chopped pecans

Mix ingredients for the moist pumpkin filling. Pour into greased 13-by-9-inch pan. Sprinkle dry cake mix on top. Melt butter, pour over mixture. Sprinkle with pecans. Bake at 350 degrees for 1 hour and 15 minutes. Top with whipped topping, if desired.

Cranberry Tea

3 cups hot brewed tea (either herbal or English)

1/4 cup sugar, optional

1 orange, peel of, sliced

2 cups cranberry juice

2 cups ice cubes

Combine hot tea with sugar and orange peel in a large bowl. Stir until sugar dissolves. Add cranberry juice. Place ice cubes in a large pitcher and pour cranberry tea over ice cubes. Serve over ice with an orange wedge as garnish.

Have a great week eating leftovers and shopping. Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.