To Grandmother's House We Go

I have just returned from the land of palm trees and 70 degree Thanksgivings. Yes, I braved long check-in lines and airport food courts to spend time with the family in Los Angeles. My mother cooked up a storm and really out did herself this year. The turkey was brining all morning and came out of the oven incredibly juicy. She also made her world class mashed potatoes. I don't care what anyone else says, my mom makes the best mashed potatoes ever. There was, of course, cranberry sauce, stuffing (that was very much like a savory bread pudding), sweet potatoes, green beans and carrots. There was only one small last minute change in our plans in that we had to pack up the dinner and take it over my grandma's house instead of eating at my parents' house. Not a big deal, the important part being that we were all together, the rest...just gravy (hee, hee).

A sampling of all the dishes made for a beautifully plated dinner.

My contributions to meal were special requests from mom:

Macadamia Nut Tart

Pecan Pumpkin Pie

And no Thanksgiving at home is complete with out mom's cranberry jello. Very 1950's and very delicious.

Cranberry Jello
1-1# can whole berry cranberry sauce
1-20 oz. can crushed pineapple, drained but reserve juice
1-6 oz package strawberry jello
1/2 cup pecans, chopped
2 cups sour cream
3 T lemon juice
1 cup water

In saucepan combine jello, water, pineapple juice (add enough water so pineapple liquid equals one cup). Heat to boiling, stirring constantly. Remove from heat, pour into bowl and add cranberry sauce. Refrigerate until mushy. Add pineapple, sour cream, nuts and lemon juice and pour into 9 x 9 inch serving dish. Refrigerate until firm.