Thanksgiving 1998 Menu

Recipes are rated with one to four asterisks. The more asterisks we gave a recipe, the better the recipe came out!


  • Spiced Pecans, from “Emeril’s Creole Christmas” — an absolutely fantastic spicy/sweet nut (Buy from Amazon or read our review)****
  • Hummus with melba toast and pita****
  • Fried Bananas, from “Indonesian ‘Rijsttafel'” by Wanja van Galen. **** You’re unlikely to find this book anywhere, I believe. It was more of a pamphlet than a cookbook and came from a mother of a friend of a…you get the idea.

Main Course, Stuffings, and Sauces



  • Classic Sourdough Bread from “Sourdough Baking; Fabulous Recipes for Bread Machines and Traditional Methods” — good as bread for stuffing or served with butter (Buy from Amazon or read our review)***

Side Dishes

  • Pepper Beans***
  • Sour Cream-Cheddar Potatoes, from “The National Wildlife Federation Cookbook.”***
  • Corn with Cumin, Chile, and Tomato, from “Vegetarian Cooking for Everyone” (Buy from Amazon or read our review)*
  • Gingered Cranberry-Raisin Relish from “Nicole Routhier’s Fruit Cookbook” (Buy from Amazon or read our review)***
  • Fresh Cranberry Compote, from “Emeril’s Creole Christmas” (Buy from Amazon or read our review)**
  • Candied Yams, from “Chef Paul Prudhomme’s Louisiana Kitchen” — this doesn’t reheat well, and you’ll want to cut the butter by about 1 stick (Buy from Amazon or read our review)***
  • Indonesian Marinated Cucumbers****


Cookbooks we used repeatedly

Posted in Cooking

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