Topping For THANKSGIVING DAY SALAD
TOPPING:
1 (3 oz.) softened cream cheese
1 c. sour cream
1/3 c. sugar
1 tbsp. fresh lemon juice
With electric mixer beat until well blended. Refrigerate in covered
bowl until ready to serve.
CHESTNUT STUFFING
from : The Table : how to buy food, how to cook it, and how to serve
it.
By Alessandro Filippini. Rev. Ed. New York : Charles L. Webster &
Company, 1891.
from : Thanksgiving by the (Cook)Book.
Peel a good-sized, sound shallot, chop it up very fine, place in a
saucepan on the hot range with one tablespoonful of butter, and let
heat for three minutes without browning, then add a quarter of a
pound of sausage meat. Cook five minutes longer, then add ten finely
chopped mushrooms, twelve well-pounded, cooked, peeled chestnut; mix
all well together.
Season with one pinch of salt, half a pinch of pepper, half a
saltspoonful of powdered thyme, and a teaspoonful of finely chopped
parsley. Let just come to a boil, then add half an ounce of fresh
bread crumbs, and twenty-four whole cooked and shelled chestnuts; mix
all well together, being careful not to break the chestnuts. Let cool
off, and then stuff the turkey with it.
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤*
.¸) `´·.¸)
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