Vintage Recipes for the Thanksgiving and Christmas Holidays

Here we are in October and already the Christmas decorations are hitting the stores.  It may seem early to be thinking about the holidays but in actuality, we will be preparing holiday meals, or dishes to take to holiday meals, before we know it.  If you are looking for something different to prepare this year for Thanksgiving or Christmas, let these recipes help you out.  All of these recipes are from my vintage recipe collection.  Most are from my mother's estate but I have no idea where she got most of them.  If you like seafood, try Oyster Dressing this year.  Want to do something different with sweet potatoes?  Try this Sweet Potato Apple Scallop.  For a different touch to the dessert selection, add this tasty Cranberry Meringue Pie.  Be bold, step out, and add a few new touches to your holiday table this year.

CRANBERRY MERINGUE PIE

1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)1 cup orange juice3/4 cup water1 1/2 cups sugar1/3 cup quick cooking tapioca2 tsp grated orange peel, optional1/4 tsp saltMERINGUE:4 egg whites1/4 tsp cream of tartar1/2 cup sugar1 baked 9-inch pie shellPlace cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.

SWEET POTATO APPLE SCALLOP

2 lbs sweet potatoes (3 medium)2 med apples, peeled and cored1 tbsp lemon juice1/2 cup packed brown sugar1/4 cup chopped pecans1/2 tsp ground cinnamon1/2 tsp pumpkin pie spice1/2 tsp orange extract2 tbsp butterPlace sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

OYSTER DRESSING

1 pint fresh oysters6 to 7 cups dried bread crumbs1 cup chopped onions1 tbsp sage1 tsp each of rosemary and thymeDash of salt and of pepper2 to 2 1/2 cups turkey broth (or chicken broth)1/4 cup melted margarineWash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card.