A Thanksgiving picnic - Recipe

Sunset, Nov, 1999 by Andrew Baker

PREP AND COOK TIME: About 15 minutes

NOTES: If making up to I week ahead, cover and chill.

TO TRANSPORT: Cover and carry at room temperature.

MAKES: About 3 cups

5 cups (about 1 1/4 lb.) fresh or thawed frozen cranberries

1 orange (1/2 lb.)

3/4 cup sugar

1. Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.

2. Rinse orange and cut into 1-inch chunks; discard any seeds. In a blender or food processor, whirl orange, 2 cups cranberries, and sugar until pureed.

3. Pour puree into a 2- to 3-quart pan over high heat. Stir until mixture is boiling rapidly and begins to thicken, about 5 minutes. Add remaining cranberries and stir just until they begin to pop, about 5 minutes longer. Pour into a bowl. Serve warm or cool.

Per tablespoon: 20 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 5.3 g carbo (0.5 g fiber); 0.2 mg sodium; 0 mg chol.

Green Beans with Sour Cream Onion Sauce

PREP AND COOK TIME: About 40 minutes

NOTES: Up to 1 day ahead, cook beans, drain, immerse in ice water until cold, and drain again; cover and chill. Bring to room temperature to serve or immerse in hot water until warm, about 3 minutes.

TO TRANSPORT: Keep sauce hot in a thermos. Seal the beans in a heavy plastic food bag and carry at room temperature.

MAKES: 8 to 10 servings

1 cup thinly sliced onions

1 1/4 cups fat-skimmed chicken broth

1/4 cup dry or cream sherry

1 1/2 teaspoons cornstarch

1 cup sour cream

1/2 teaspoon dried thyme

2 pounds green beans, stem ends trimmed, rinsed

Salt

1. In a 10- to 12-inch frying pan over high heat, frequently stir onions, 1 cup broth, and sherry until liquid is evaporated and onions begin to brown, 15 to 20 minutes.

2. In a bowl, mix cornstarch with remaining 1/4 cup broth. Add sour cream and thyme; mix well. Add to onion mixture and scrape browned bits free from bottom of pan; stir until sauce boils. Keep warm.

3. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook until tender-crisp to bite, 5 to 10 minutes. Drain.

4. Put beans in a bowl and pour onion sauce over them. Add salt to taste.

Per serving: 87 cal., 51% (44 cal.) from fat; 3.4 g protein; 4.9 g fat (3 g sat.); 8.7 g carbo (1.7 g fiber); 27 mg sodium; 10 mg chol.

Cherry Tomatoes with Garlic

PREP AND COOK TIME: About 15 minutes

NOTES: Use a variety of tomatoes: round and pear-shaped; red, yellow, and orange.

TO TRANSPORT: Cover hot tomatoes and carry in an insulated bag; or let cool to room temperature, cover, and carry.

MAKES: 6 to 7 cups; 8 to 10 servings

2 pounds cherry tomatoes (about

3/4 to 1 in., 6 to 7 cups; see notes)

4 teaspoons thinly sliced garlic

1/4 cup (1/8 lb.) butter or olive oil

1/4 cup minced parsley

Salt and pepper

1. Rinse tomatoes and discard any stems.

2. In a 10- to 12-inch frying pan over medium-high heat, stir garlic in butter until limp, about 2 minutes. Add tomatoes and parsley, and stir until tomatoes are hot, about 3 minutes. Add salt and pepper to taste. Pour into a bowl and serve hot, warm, or at room temperature.

Per serving: 64 cal., 72% (46 cal.) from fat; 0.9 g protein; 5.1 g fat (3 g sat.); 4.8 g carbo (1.3 g fiber); 58 mg sodium; 13 mg chol.