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Want to Make Thanksgiving Memorable? Here are Two Ways to Do That

My very favorite day is Thanksgiving. I love planning and cooking for the day. I love the Campbell’s cream of mushroom soup and those canned fried onions. I love buttery sweet potatoes topped with those little marshmallows. I love football and family and friends. I am crazy about leftovers, all leftovers, but especially Thanksgiving leftovers. My friend Ginger usually has a party Thanksgiving weekend, featuring leftovers.

I also love Thanksgiving traditions, but some of them remind me of past Thanksgivings, when my family was with me.

My husband died in 2009. My children are scattered around the country. My second oldest granddaughter just spent three weeks working in Indonesia, with a few days of fun in Bali.

Still, I have been invited to Lisa and Eric’s family in Chappaqua, and I will bring my friend Elise Maclay with me. I will make pies, and two side dishes that are not traditional. Not one bit.

Like them, loathe them, I don’t care. I would have giggled at both of them once upon a time, but now I make them and adore them. And if no one in Chappaqua likes them, at least they will be memorable. And memories are as important a part of Thanksgiving as the food, the fun, and the traditions.

If you want my recipe for turkey, gravy and stuffing, e-mail me at leeawhite@aol.com.

Bab’s Jell-O Mold

From Barbara Kil’s kitchen

2 packages of red Jell-O

1 ½ cups boiling water

13 ½ ounce can crushed pineapple, drained

4 ripe bananas, mashed

12 ounces sour cream

10 ounce package frozen strawberries with juice

Dissolve Jello-O in boiling water. Fold defrosted strawberries into Jello-O; add bananas and pineapple.

Oil the gelatin mold. Put half of the mixture into the mold and refrigerate until slightly congealed. Spoon sour cream over mixture; add remaining mixture.

Pour into square pan and chill. To serve: cut into quarters or wedges.

Cinnamon Apples

Yield: 6 servings

2 cups water

¾ cup red-hot candies

⅓ cup sugar

6 medium tart apples, peeled and quartered

In a large saucepan over medium heat, bring water, candies, and sugar to a boil, stirring constantly until candies and sugar are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender. Cool slightly. With a slotted spoon, transfer apples to a serving dish; pour sugar syrup over apples. Cover and refrigerate for at least 2 hours.