For our October meeting, we had asked group members to bring in a favorite Thanksgiving recipe.  We hope you enjoy discovering something new to enjoy on this traditional holiday.  Thank you to everyone who contributed!

Broccoli Casserole: http://allrecipes.com/recipe/164998/rachs-broccoli-casserole/

Cornbread Stuffing with Andouille Sausage: http://www.epicurious.com/recipes/food/views/andouille-sausage-and-corn-bread-stuffing-102481

Roasted Cipollini Onions: http://www.myrecipes.com/recipe/roasted-cipollini-onions

Classic Cranberry-Nut Bread: http://www.oceanspray.com/Recipes/Corporate/Breads-Muffins/Classic-Cranberry-Nut-Bread.aspx

Southern Corn Bread Dressing Squares: http://www.myrecipes.com/recipe/southern-corn-bread-dressing-squares

Cranberry Sauce with Dried Cherries and Cloves: http://www.epicurious.com/recipes/food/views/cranberry-sauce-with-dried-cherries-and-cloves-15656

Pumpkin Cheesecake with Gingersnap Crust: http://www.tastebook.com/recipes/509670-Pumpkin-Cheesecake-with-Gingersnap-Crust

Pumpkin Cheesecake Squares: http://www.wilsonfarm.com/v2.0/recipes/catalog/winter-squash-or-pumpkin-cheesecake-squares.php

Really Good Pumpkin Pie

2 cups pumpkin puree (or 2 1/2 cups “real” pumpkin)

2/3 cup brown sugar

1/3 cup white sugar

1 T. flour

1/2 t. salt

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger

1/4 t allspice

pinch black pepper

1 cup light cream

1/3 cup milk (can leave out if you use the more liquidy “real” pumpkin)

2 eggs, beaten

1 t. vanilla

1 partially baked 9 or 10 inch pie shell

Preheat oven to 400F.

In large bowl mix all ingredients with whisk until smooth (you can also use a mixer which will make the filling lighter and fluffier).  Pour into the pie shell and bake 45-55 minutes until set but still a bit wobbly in the center.  Cool on rack.

“Serve with fresh whipped cream, or, as my cousin calls it, ‘homemade cool whip.'”

Caponata from Principe di Corleone, Sicilia (try it if you know what’s good for you….)

2 white or yellow onions, chopped

7 oz. large green Sicilian olives, pitted

7 oz capers

1/2 bunch celery, chopped

1 1/4 cups white vinegar

3/4 cup sugar

4 eggplants, cut in chunks

4 cups tomato sauce (“Barilla is good; make sure it’s the one in a jar”)

Cook onions over low heat in skillet coated with olive oil until onions are soft and slightly brown.  Add capers and olives.

Blanch celery for 5 minutes in boiling water.  It should be cooked but still crunchy.  Add to pan with onions.

Add the sauce to the pan; add half of the sugar and half of the vinegar and simmer for 20 min., then add the rest of the sugar and vinegar and simmer for 5 more minutes.

In another large skillet, heat a neutral-flavored oil.  Add eggplant chunks and saute until tender but not mushy.  Add to the sauce in the other pan, mix gently but thoroughly.  Garnish with fresh basil and serve warm or at room temperature with good Sicilian bread.  Maybe some wine, too!