Regarding questions about what to do for Thanksgiving dinner for 1 or 2 or a
few, I say treat yourself to whatever you want and whatever you like to make
the holiday a good one for you.

Here's a menu (and recipes) that I'll probably prepare, whether it's a meal
just for me or for 1 or 2 friends who join me:

**Alabama Jewish Cold-Sour Cherry Soup
**Spinach-Artichoke Casserole
**Onion Baked Chicken
**Sausage Mushroom Dressing OR Squash Dressing
**Pumpkin Pudding
----------------------------------

Alabama Jewish Cold-Sour Cherry Soup

2 (20 oz.) cans sour cherries, pitted
1 cup sugar, or to taste
1 cinnamon stick
1 cup sour cream
1 cup dry red wine

Drain cherries, retaining juice in a saucepan. Set cherries aside. Add
enough water to juice to make 3 cups of liquid. Add sugar and cinnamon
stick. Bring to boil, stirring to dissolve sugar, and add cherries.
Partially cover and simmer over low heat 10-15 minutes. Remove stick
and blend mixture till smooth. Return to heat and bring to boil. Cool a
bit
and add sour cream, letting it dissolve. Chill. Before serving, add wine.
---------------------------------------------------------------------------
Spinach-Artichoke Casserole
-- from Junior League of Louisville

14-oz. can artichoke hearts, drained and quartered
½ c. butter, softened
8-oz. cream cheese, softened
1-1/2 tsp. lemon juice
Worcestershire to taste
Garlic to taste
Hot pepper sauce to taste
2 pkgs. frozen chopped spinach, cooked and drained
Cracker crumbs

Put choke hearts on bottom of a greased 1-1/2 qt. Casserole. In a bowl,
combine next 6 ingredients. Add spinach. Mix well. Pour mixture over
chokes and top with crumbs. Bake uncovered at 350 for 25 minutes.
--------------------------------------------------------------------------
Onion Baked Chicken
-- from The Miss America Pageant Cookbook

4 or 5 whole chicken breasts
1 cup Bisquick
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
4 tsp. butter or margarine
1 pkg. dry onion soup mix
2 cups hot water

Preheat oven to 325. Combine Bisquick, salt, pepper and paprika in a bowl.
Coat chicken with the mixture and arrange in a 3-quart casserole. Dot with
butter. Combine the dry onion soup with the hot water, and then pour over
chicken. Cover the casserole dish and bake for 1 hour. This dish makes its
own gravy, which may be served over the dressing in this menu.
----------------------------------------------------------------------
Sausage Mushroom Dressing
-- from Heinz

1/4 cup grated Parmesan cheese
1/2 cup chopped celery
2 cups sliced mushrooms
1/2 tsp. salt
1/2 pound hot or sweet bulk sausage (no casings)
1/4 cup chopped parsley
1/4 tsp. pepper
9 cups dried bread cubes
1/2 cup chopped onion
1 can (14-1/2 oz.) College Inn Chicken Broth with Roasted Garlic

In large skillet, brown sausage, breaking up pieces. Drain sausage on paper
towels; discard fat. In same skillet, cook onion, celery and mushrooms until
tender. In large bowl, combine sausage, vegetables and remaining
ingredients; mix well. Spoon dressing into a 2-quart casserole sprayed with
nonstick spray. Cover; bake in 350° oven, 40 to 45 minutes.
Serves: 8
------------------------------------------------------------------
Squash Dressing
-- from Southern Living Magazine

2 (6 oz.) pkg. Mexican cornbread mix
2 lbs. yellow squash
2 c. water
½ c. butter
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
½ c. sliced green onion
cream of chicken soup, undiluted
2 c. milk
salt & pepper

Prepare and bake cornbread per package directions; cool on
wire rack. Crumble cornbread and set aside.
Combine squash and water in large saucepan; bring to boil.
Cover, reduce heat, and simmer 8 mins. or till squash is tender.
Drain and set aside. Melt butter in large, heavy skillet; add onion
and next 3 ingredients. Cook till tender, stirring constantly.
Combine cornbread, squash, onion mixture, soup, milk, salt and
pepper. Spoon into a greased 11x7x1-1/2" baking dish.
Bake at 350 for 40 minutes or till heated thoroughly.
-----------------------------------------------------------
Pumpkin Pudding
-- from Birmingham Junior League

3 eggs
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1-1/4 t. cinnamon
1/4 to 1/2 t. ground ginger
1/4 to 1/2 t. ground nutmeg
1 (16 oz.) can solid pack pumpkin
1 (13 oz.) can evaporated milk
1 t. vanilla

Preheat oven to 325. Beat eggs; add sugars and spices. Stir in pumpkin,
milk, and vanilla until smooth. Pour into a buttered 1-1/2 quart baking
dish. Put baking dish in a pan of hot water and bake for 45-60 minutes,
until inserted knife comes out clean. May serve topped with vanilla ice
cream.

"Oboe" > writes:

>Here's a menu (and recipes) that I'll probably prepare, whether it's a meal
>just for me or for 1 or 2 friends who join me:
>
>**Alabama Jewish Cold-Sour Cherry Soup

What's an Alabama Jew... prolly a heapin' mess o' trouble, y'all.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
> What's an Alabama Jew... prolly a heapin' mess o' trouble, y'all.

It's an oxymoron. Everyone knows that in order to be an Alabama resident
you are *required* to be Baptist, not Jewish.

--
John Gaughan
http://www.johngaughan.net/