The best of Thanksgiving - Date With a Dish

Ebony, Nov, 2003 by Charlotte Lyons

Citrus Ambrosia

2 eggs
1/2 cup sugar
  Grated peel of 1/2 lemon
1/4 cup fresh lemon juice
1/4 cup butter or margarine, melted
2 oranges, peeled and cut into half-cartwheel
  slices
1 grapefruit, peeled and sectioned
2 tangerines, peeled, segmented and
  seeded
  Toasted, shredded or flaked coconut
  Cherries
  Mint Leaves

To make the sauce, beat the eggs well in a saucepan. Stir in the sugar, lemon peel, lemon juice and butter. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Cover and chill. Divide fruit into four individual dessert dishes or shallow champagne glasses and chill. Spoon the sauce over the fruit; sprinkle with coconut and garnish with cherries and mint.

Yields 4 servings

Easy Chocolate Raspberry
Cake

1 18.25-ounce package devil's food or
  German chocolate cake
1 cup raspberry jam
1 16-ounce container chocolate
  cream cheese frosting
  Fresh raspberries (optional)
  Mint leaves

Prepare and bake cake as directed on package to make two 8- or 9-inch round cake layers. Cool 10 minutes in pans on a wire rack, then remove layers and cool completely. With a long sharp knife, cut each layer horizontally in half to make four layers. Place I halved cake layer, cut-side up, on a serving plate. Spread with 1/3 cup jam and cup cream cheese frosting. Repeat layering, ending with top cake layer cut-side down. Frost top and sides of cake with cream cheese frosting. Garnish with raspberries and mint leaves if desired.

Yields 1 cake (10 to 12 servings)

Turkey Rubs

  Creole Rub
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper

Combine all ingredients in small bowl. Use to season turkey, chicken, Cornish hens, etc. Store in airtight container.

Herb Rub

1 tablespoon dried thyme,
  crushed
1 tablespoon dried rosemary,
  shed
1 1/2 teaspoons poultry seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients in small bowl. Use on poultry, fish or pork. Store in airtight container.

Lemon-Filled Yellow Cake

1 18.25-ounce package yellow cake
  mix
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon grated lemon rind
1 tablespoon butter or margarine
1/3 cup fresh lemon juice
2 drops yellow food coloring
1 16-ounce container vanilla frosting

Prepare cake mix according to package directions for two 8- or 9-inch cake layers. Cool for 15 minutes. Mix sugar, cornstarch and salt in saucepan, stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute; remove from heat. Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap onto filling. Refrigerate until it sets (at least two hours). Fin layers and top with filling. Frost sides with vanilla frosting.

Yields 1 cake (10 to 12 servings)