27 November, 1986

Menu: Thanksgiving Dinner 1986

Dinner Menu for 4

& Rye Crackers

Curried Pumpkin Soup 
To Drink: California Zinfandel

Bourbon Sweet Potatoes
(Southern Living)

Cranberry Relish, formed in individual fluted molds

Relish Tray of pimiento-stuffed green olives, black olives, 
gherkins and stuffed cherry tomatoes

To Drink: American Champagne

Breyer's vanilla ice cream 

Pumpkin Pie with whipped cream

To Drink: Coffee     Tea     Liqueurs 


Page Last Modified 15 September 2015

Menu: Thanksgiving Brunch 1986

Brunch Menu
Thanksgiving 1986

Cold Pickled Shrimp

Double Toffee Delight Coffee Cake

Sausage Snack or Bacon and Wheat Toast

Fresh Fruit Salad

Scrambled Eggs

Orange Juice  Bloody Marys  Mimosas


26 November, 1986

Flaky Pie Pastry | Great Desserts Cookbook

Flaky Pie Pastry ingredients
Makes 2 (9-inch) single shells or one double-crust pie
2 cups All-Purpose Flour
1/4 teaspoon salt
2/3 cup vegetable shortening, butter, or lard, chilled
3 to 4 Tbsp ice water

Notes: Tightly wrapped in plastic wrap, this pastry will keep for up to 3 days in the refrigerator and for up to 3 months in the freezer. View Best Apple Pie recipe.

Best Apple Pie | Great Desserts Cookbook

Best Apple Pie ingredients
Makes 6 - 8 servings
1 recipe Flaky Pie Crustmade with vegetable shortening
2.5-lbs. (5 to 7) tart cooking apples, such as Granny Smith or Greening
1 cup plus 2 Tbsp sugar
1/4 cup All-Purpose Flour
1-1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg, no substitution
1 Tbsp unsalted butter
1 egg white, lightly beaten, for egg wash

Best Apple Pie Directions
Prepare pastry
Follow directions here. Then, refrigerate the bottom crust and the unrolled top crust while you prepare the apples.

Prepare apple filling
Peel, core and quarter the apples lengthwise. Cut the quarters lengthwise into 1/2-inch thick wedges (you will have about 7 cups).

In a medium bowl, mix together 1 cup of the sugar, the flour, cinnamon and nutmeg. Add the apples and toss to coat well. Turn the apples into the pie shell, mounding them in the center. Dot with the butter.

Prepare top crust and bake
Preheat oven to 425ºF.

On a lightly floured surface, roll out the remaining pastry into a 12-inch circle. Moisten the edge of the bottom crust lightly with cold water and place the top crust over the apples.

Trim both crusts evenly to 1/2-inch. Turn the excess pastry under the rim and crimp decoratively.

Use the tip of a small knife to cut three steam vents in the top crust. Decorate with cutouts made from scraps of dough, if desired.

Lightly brush the pastry with the egg wash and sprinkle the remaining 2 Tbs sugar evenly over the top.

Bake the pie until the top is golden brown and the apples are tender when pierced with a knife through a vent, about forty (40) minutes.

Transfer pie to a rack and cool before serving.

Serve warm or cool. If desired, accompany with a wedge of cheddar or a scoop of ice cream.

Jim Fobel's recipe appears in Food & Wine Great Desserts (American Express Publishing Corporation, 1987), 64. 

Apple > Best Apple Pie
Dessert > Pastry

Page Last Modified 16 Oct 2015

22 November, 1986

Crusty Cornbread | Southern Living

Crusty Cornbread ingredients (9)
Makes 8 servings
1 cup cornmeal
1/2 cup all-purpose flour
1 Tbs sugar
1 Tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1 cup buttermilk
1/4 cup bacon drippings

Crusty Cornbread Directions
Get ready
Preheat oven to 425ºF.

Prepare batter and bake
Combine dry ingredients; mix well. Add egg and buttermilk; stir until smooth.

Place bacon drippings in a 9-inch cast-iron skillet in the preheated oven for five (5) minutes.

Remove skillet from oven, and pour hot drippings into batter; mix well. 

Quickly pour batter into skillet. Bake at 425ºF until golden, about twenty to twenty-five (20 to 25) minutes.

Slightly adapts Southern Living 1985 Annual Recipes (Birmingham: Oxmoor House, 1985), 254.

You might like
Moist Corn Bread

Quick Bread

Page Last Modified 20 May 2016

Caraway Spread | Southern Living

Caraway Spread ingredients
Makes 1.5 cups
2 (3-oz) pkgs cream cheese, softened
1/4 cup butter or margarine, softened
2 anchovies, finely chopped
1/4 cup finely chopped onion
1 tsp caraway seeds
1/2 tsp pepper
1/8 tsp salt

For serving
Rye crakers

Get ready
Plan ahead because this dish requires eight hours advance refrigeration. 

Grease 10-oz custard cup and set aside.

Beat together and stir
Use an electric mixer on Medium speed to beat together cream cheese and butter until smooth and fluffy. Stir in remaining ingredients.

Refrigerate for eight hours and serve
Spoon mixture into prepared custard cup, packing well. Cover and refrigerate for eight (8) hours.

Unmold and serve with rye crackers.

Slightly adapts Southern Living 1985 Annual Recipes (Birmingham: Oxmoor House, 1985), 276.

You might like:
Thanksgiving Dinner Menu ca. 1986

Page Last Updated 19 April 2015

21 November, 1986

Curried Pumpkin Soup | The Best of Bon Appétit (1979)

Curried Pumpkin Soup ingredients
Makes 6 servings
1/4 cup butter (1/2 stick)
1 large white onion, sliced
3/4 cup sliced green onion, white part only (about 3 bunches)
1 (16-oz) can pumpkin
4 cups chicken stock or broth
1 bay leaf
1/2 tsp sugar
1/2 to 1 tsp curry powder
1/8 to 1/4 tsp nutmeg
Few sprigs of parsley
2 cups milk, half and half, or whipping cream
Salt and freshly ground pepper

Optional garnish
6 small pumpkins, carved-out for bowls
1/2 cup whipping cream (whipped), sour cream, or plain yogurt
1/2 cup minced chives or green onions
6 thin tomato slices (for chilled soup)

Notes:  You may refrigerate soup up to three (3) days, or freeze up to three (3) months.

Melt butter in 4 to 6-quart saucepan over Medium-High heat.

Add onions and sauté until soft and golden brown.

Simmer and purée
Stir in pumpkin, chicken stock, Bay Leaf, sugar, curry, nutmeg, and parsley. Bring to a simmer.

Reduce heat and continue simmering, uncovered, for fifteen (15) minutes; stir occasionally.

Use immersible blender, or transfer in small batches to blender or food processor, and purée until smooth.

Add dairy and simmer gently
Return to saucepan. Add milk or cream, salt, and pepper. Simmer for five to ten (5 to 10) minutes, but do not allow to boil.

To serve hot, ladle into bowls. Float dollop of cream on each, and sprinkle with papika and chives.

To serve cold, thoroughly chill soup (2 hours or more). Ladle into bowls and float tomato slice on top. Add dollop of sour cream and sprinkle with chives.

Slightly adapts The Best of Bon Appétit (1979) (Los Angeles: The Knapp Press, 1979), 41.

You might like:
Curried Chicken & Pumpkin Stock
Thanksgiving Menu

Page Last Updated 19 April 2015

08 November, 1986

Libby's® Famous Pumpkin Pie

Libby's® Pumpkin Pie ingredients
Makes one 9-inch pie (8 servings)
2 eggs, slightly beaten 
1 (16-oz) can solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon grounded cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12-oz) can Carnation® Evaporated Milk or 1-1/2 cups half-and-half
1 (9-inch) unbaked pie shell