The Mountain Laurel
The Journal of Mountain Life

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Ways To "Spice" Up Thanksgiving Dinner

By Susan M. Thigpen © 1989

Issue: November, 1989

This year, try some different relishes as side dishes with your Thanksgiving Dinner. The following recipes are in a traditional, country style of foods to compliment the traditional turkey dinner.

Beet Relish

4 cups chopped boiled beets
2 cups chopped celery
2 medium onions
4 cups chopped cabbage
1 1/2 cups vinegar
2 tablespoons horseradish
dash of red pepper
1 teaspoon salt
1 1/2 cups sugar
1 cup beet juice.

Mix all ingredients. Let come to a good boil. Pack in sterilized jars and seal.

Peach Sauce

Take a peck of peaches, wash and wipe dry. Put one half of the quantity in a kettle and cover with boiling water and cook until tender, take them out and cook remaining peaches. Add to syrup 1 pint of vinegar and 3 pints of sugar, let come to a boil. Let the peaches boil again and can.

Pepper and Apple Relish

12 pickled peppers
12 medium size apples
3 onions
3 hot peppers
1 pint vinegar
1 teaspoon salt

Let boil 20 minutes or until it thickens.

Pear Honey

Pare and core 1 peck pears
(grind in chopper)
1 can pineapple
1 can raisins
4 oranges
2 lemons
3/4 pound of sugar to every pound of fruit

Cook until thick and seal in canning jars.

Dilly Beans

2 pounds small green beans (ones that the beans have not yet developed in). Cook 10 minutes and chill in ice water. Drain.

Put the following ingredients in a pint jar:
1/4 teaspoon hot pepper
1 garlic clove
alum the size of a pea
1 dill head or 1/2 teaspoon dried dill

Boil 3 cups vinegar with 3 cups water and 6 teaspoons salt. Pack beans in jars and cover with boiling mixture and seal. This will fill 5 pint jars.

Now for a slightly different way to serve sweet potatoes:

Grated Sweet Potato Pudding

3 cups grated raw sweet potatoes
1 cup can syrup or 3/4 cup brown sugar
2 egg yolks
2 cups milk
1/2 teaspoon ginger
2 teaspoons cinnamon
2 Tablespoons melted butter
2 egg whites
raisins and chopped nuts optional

Combine all ingredients except egg whites. Put the mixture in a baking dish and bake about 2 1/2 hours or until done, stirring occasionally during the first of the cooking. During the last 30 minutes, discontinue the stirring and allow to brown. Just before pudding is done, beat egg whites until they are stiff but not dry. Add 4 tablespoons sugar. Put meringue mixture on top and brown.

Start your festivities off with a traditional drink:

Mulled Hot Apple Cider

2 quarts apple cider
20 whole cloves
1/2 cup sugar
20 sticks cinnamon
14 whole allspice
1/4 teaspoon salt

Bring to boil and let boil for 15 minutes. Let steep 12 hours. Strain mixture; heat before serving with slice of orange or lemon and fresh cinnamon stick as garnish.