THANKSGIVING RECIPES
2
Tbsp. fresh lemon juice
1
tsp. grated fresh ginger
1
5
-oz. pkg. baby arugula
Va
cup fresh mint leaves, chopped
2
Tbsp. walnut oil or olive oil
1. For Cranberry Topper, in food processor
cover and pulse cranberries 5 times to
coarsely chop (or coarsely chop by hand).
Transfer to bowl.
2
.
Cut peel from oranges. Section oranges
over bowl to catch juice. Add sections and
juice to cranberries. Stir in celery, onion,
sugar, lemon juice, and ginger. Cover and
refrigerate at least
1
hour or up to
2
days.
3
.
Toss arugula with mint and oil. Top with
cranberry mixture,
s e r v e s
8
.
EACH SERVING
92 cal, 4g fa t (Og sat. fat), 0 mg
chol, 16 mgsodium, lSgcarbo, 3gfiber, 1 gpro.
Daily Values: 11% vit.A
,
44% vit. C, 5% calcium,
5% iron.
MASHED SWEET POTATOES
WITH WHITE CHEDDAR
PREP:40MIN. BAKE: 1 HR. 10MIN. COOK:5MIN.
OVEN: 425~F/325°F
3
lb. sweet potatoes (about
7
medium)
Va
cup butter
i
tsp. kosher salt or salt
3
oz. aged white Cheddar cheese,
shredded
Va
cup bourbon or orange juice
Va
cup whipping cream
Va
cup packed dark brown sugar
1
large red onion, cut in thin wedges
2
medium red apples,cored and cut
in wedges
2
tsp. snipped fresh thyme
Va
tsp. ground black pepper
1. Preheat oven to 425°F. Scrub potatoes
and prick with fork; place on foil-lined
baking sheet. Bake 40 minutes or until
tender. Reduce oven temperature to 325°F.
2
.
When potatoes are cool enough to
handle, scrape pulp from skin. Transfer to
bowl. Mash with 2 tablespoons of the
butter and
V
a
teaspoon of the salt. Stir in
cheese, bourbon, cream, and
2
tablespoons
of the brown sugar. Transfer to buttered
1 Vi-quart casserole. Cover; bake
30 minutes or until heated through.
3
.
Meanwhile, in microwave-safe 2-quart
casserole combine remaining blitter,
brown sugar, and salt. Add onion.
Microcook on 100% power (high), 3 to 4
minutes or until onion is crisp-tender. Add
apples. Cover and microcook 2 minutes more
9 1
fe
It
1
2 4 0
NOVEMBER 2008 BETTER HOMES AND GARDENS
