Turkey Takes a Second Bow
Holiday leftovers take on new life in her busy kitchen.
By Dixie Terry, Goreville, Illinois
The day after Thanksgiving, not only is everyone at my house full of turkey, but so is my refrigerator. Sound familiar at your house?
I've come up with a menu to utilize those dabs and dibbles that are left. It's perfect for serving to leftover company the weekend after the holiday.
Leftover cranberry sauce can be used for Pretty Gelatin Molds. This festive-looking salad is so easy—perfect for busy holiday times.
I've taken this salad to several of the twice-monthly potluck suppers my husband, Jim, and I attend with our senior citizens’ group. There are lots of Taste of Home recipes being passed around and tried at these gatherings!
For years, I baked regular pumpkin bread. Then I found a Cranberry Pumpkin Bread recipe in a local grocery ad and adopted this flavorful new twist.
Usually, I triple the recipe, using my supersize mixing bowl, and bake six loaves at a time. A loaf makes a perfect gift for handing out to departing guests or for a hostess gift when I’m going to a holiday party.
Tea Party Hostess
Served hot or cold, Festive Cranberry Drink is so delicious. I found the recipe in my late mother-in-law’s collection, handwritten probably by one of her woman’s club friends.
Besides working as a freelance writer and newspaper columnist, I cater tea luncheons and high teas in our home, which we’ve named “Teapot Cottage.”
My tea party specialties—including Cranberry Pumpkin Bread and Festive Cranberry Drink—are lots of fun to put together. Other popular items are herbed crescent rolls, chicken Waldorf salad, pies, trifles, scones, crumpets and a variety of desserts.
Family: Husband Jim is retired from the automotive and industrial supply business. Five adult children, eight grands and two greats, plus five step-grands and three step-greats—quite a crowd at holiday meals!
Jobs: Freelance writer; newspaper and magazine columnist.
Activities: Caters tea luncheons and high teas; hosts weekly Tasty Tuesday radio show; coeditor of historical society newsletter; thrift shop volunteer; DAR and Red Hat Society member; volunteer hostess at the National Quilt Show (Paducah, Kentucky).
Hobbies: Collecting teapots, gingerbread-related items and cookbooks; selling vintage housewares at the local antiques mall; attending little-theater productions.
Pumpkin Ice Cream Delight really appeals to those who might not like the traditional pie. You can make it ahead to have on hand when extra or unexpected guests arrive.
I often scoop this dessert into individual dishes and freeze them, tightly covered with foil. Take them out to soften on the counter for about 15 minutes before serving.
I don't consider myself a great cook—just a consistent one. I've been cooking since I was about 8. My mother, an excellent cook, worked at the post office and was too busy to show me how. I was always stirring up concoctions in the kitchen after school, before she got home.
I've written two cookbooks. From My Kitchen Window is a compilation of 10 years of cooking columns I wrote for Springhouse magazine, and Serving Savory Shrimp was for our area's farm-pond shrimp industry.
When it's just Jim and me for meals, I like making homemade soup and a sandwich. But my favorite type of cooking is a hearty family meal, like this one I'm sharing.
Put these five recipes together for a Thanksgiving weekend menu, and enjoy a memorable time, centered on wonderful food and family!