Every year, I assemble a Thanskgiving recipe section comprised entirely of family favorites from readers like you.
In 2011, Tumwater reader Clara Grace Teague submitted her favorite recipe for Thanksgiving cranberry relish. It was a spicy dish, tinged with horseradish. Lola Larson of Olympia submitted her family’s favorite dessert — pumpkin bars.
Find both those family favorite recipes below.
Would you like to share your favorite Thanksgiving recipes with us?
We need your turkey day recipes for rolls, cranberry dressing, vegetable side dishes, your famous stuffing and gravy recipes, your favorite dessert recipes or any other recipe you’d like to submit. Have a favorite Jell-O salad? Send it. Nobody can resist a fluffy, pink Jell-O salad on Thanksgiving, right?
Send your recipes no later than Friday to: Sue Kidd, Food Editor, attn: Thanksgiving recipes, 1950 S. State St., Tacoma, WA 98405 or email to sue.kidd @thenewstribune.com with “Thanksgiving” in the subject line. Have a question? Call 253-597-8270.
Readers who have their recipes published will be given a cookbook. Recipes should be family recipes or originals, no reprints from cookbooks unless the recipe has been significantly altered. Submissions may be published in any form.Sue Kidd, food editor
Cranberry Horseradish Relish
2 cups raw cranberries
1/2 cup sugar
1/4 cup horseradish, prepared
About 3 tablespoons water
Combine all ingredients and let sit in fridge for at least one day before using. Will keep for five days in fridge. If desired, cranberries can be blended with horseradish to make a fine relish.
Source: Clara Grace Teague, Tumwater
1 cup oil
1 (16-ounce) can pumpkin
12/3 cup granulated sugar
2 cups flour
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
3 ounces cream cheese, softened
1/2 cup butter or margarine
Add 1 teaspoon vanilla
2 cups powered sugar
Chopped nuts, for topping
For the bars: Beat eggs, oil, pumpkin and sugar until fluffy. Mix dry ingredients with liquids, spread in an ungreased cookie sheet. Bake at 350 degrees for about 30 minutes.
For the icing: Cream together cream cheese and butter in a stand mixer. Stir in vanilla and powdered sugar, a little at a time, spread on cooled bars, and top with chopped nuts
Source: Lola Larson, Olympia