By Marge Petts

As the day approaches to do lots of cooking, baking and eating, I reflect on past Thanksgivings and the one coming up this week.

Normally I would be in the process of preparing a menu and shopping to feed 10 or more people. This year will be different!

Our son Mark and his wife Molly have invited us to their home for the big feast. This will be the last time we venture that far from home by car until next spring. Minnesota is famous for having worse storms than Wisconsin – if that is believable.

In addition, the trip there isn’t the most pleasant. Because they live an hour north of the “Cities,” the majority of the trip is on I-94. Besides the weather, that highway is also known for roaming deer. I recall one trip we made in that direction during which we literally had to dodge deer that had been killed and were still lying in the middle of the road.

This is why, in addition to it being the last trip this year, we will also do our traveling in the daylight.

We plan to go shopping with our kids who will be looking for a “real tree,” and then have them help us choose a pre-lit artificial tree. Yes, I have finally decided that last year I had strung lights on my last tree. One reason is that after we’ve strung about 200 lights on the tree, Stan decides that is plenty of lights and he is done. Of course, for me 200 lights is only the beginning, so I’m left on my own to put on at least 300 additional lights. Since we heat with wood, we also realize that a real tree dries out too quickly. That fact confirmed our decision to purchase a “looks real, but isn’t,” tree.

Of course, our youngest granddaughter, Katy, is the main focus of our trip. It has been more than three months since we’ve seen her, so we have to catch up.

In addition to my Strawberry Sour Cream Jell-O, our contributions to Thanksgiving dinner will include an apple pie and Holiday Cranberry Chutney. We all love this chutney on the side with any meat or poultry and it makes enough that we’ll have some left for Christmas.

• • •
Holiday Cranberry Chutney
with cream-cheese icing
1 pound cranberries, washed
1-1/2 cups sugar
1-1/2 cups water
1 orange, unpeeled, cut up
1-1/2 cups golden raisins
1 teaspoon ginger
1 apple, unpeeled and chopped
1/2 cup chopped celery
1/2-to-1 cup walnuts, chopped
Instructions: Bring first four ingredients to a boil in a 3-quart saucepan. Add raisins and simmer 10
Then add the next four ingredients and simmer an additional 5 minutes – and you’re done!
It’s good hot or cold, lasts for several weeks in the refrigerator, and, in a glass jar, makes a nice holiday
• • •
Virginia Lang of Sheboygan sent the following recipe. Virginia says that she has been using this recipe
for more than 40 years and people seem to enjoy it. Thank you, Virginia!
• • •
Walnut-Carrot Cake
1-1/2 cups vegetable oil
2 cups sugar
4 eggs, well beaten
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1-1/2 teaspoons baking soda
2 jars of “junior carrots” baby food
1/2 cup chopped walnuts
Instructions: Mix oil, sugar and eggs. Sift flour, cinnamon, salt and baking soda; add to egg mixture.

Add carrots and nuts; mix well. Pour into a greased 9x10-inch pan. Bake at 350 degrees for 40 minutes or
until toothpick comes out clean.
Note: Bake at 325 degrees if a glass pan is used.
1 8-ounce package cream cheese
1 box powdered sugar
1 teaspoon vanilla
Cream (optional)
Instructions: Cream the cream cheese until smooth. Add sugar a little at a time. Add vanilla and
continue stirring until fluffy. Cream may be added if frosting is too stiff. Spread on cake.
• • •
A couple of weeks ago, this column included a reader’s request for a cake recipe using sauerkraut. Since
then I have received two in the mail. I’ll share one with my readers this week and the second one next week.
• • •
Marie Thieme of Sheboygan sent the following recipe. Marie said she loves my column and that she’s
had this recipe for a long time. She used to make it and send it along to work with her husband when he had
to bring a treat. Everyone at work loved the cake and would, in fact, ask her to make it.
Thanks, Marie, I’m sure a lot of readers will be anxious to try Sauerkraut Cake – probably for the first
• • •
Sauerkraut Surprise Cake
1/2 cup butter or margarine
1-1/2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa
1 cup water
1 cup sauerkraut, washed and drained
Instructions: In large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Sift together
flour, baking powder, baking soda, salt and cocoa. Add to creamed mixture, alternately with water. Stir in
sauerkraut. Put in greased 9x13-inch pan. Bake at 350 degrees for 35-40 minutes.
• • •
I had a request from one of my readers for a recipe for Reuben Casserole. If you have one, please send it
to The Review, 113 East Mill Street, Plymouth, WI 53073. I can be reached at 920-980-3885 for questions
or comments.

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