Tradition with a twist - Review

Sunset, Nov, 2001 by Linda Lau Anusasananan

3. Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 8 to 10 minutes. Drain potatoes and return to pan.

4. Add onion mixture, sour cream, mayonnaise, cream, and butter to potatoes. Mash with a potato masher or an electric mixer until mixture is as lumpy or smooth as you like, gradually beating in enough of the milk to reach desired consistency. Add salt and pepper to taste.

Per serving: 328 cal., 55% (180 cal.) from fat; 4.4 g protein; 20 g fat (7.3 g sat.); 34 g carbo (3.1 g fiber); 104 mg sodium; 30 mg chol.

Southwestern Roasted Green Beans

PREP AND COOK TIME: About 25 minutes

NOTES: This dish comes from Barnie Barnick of Colorado Springs.

MAKES: 8 servings

2 1/2 pounds green beans

1 tablespoon olive oil

1/3 cup pine nuts or slivered almonds

1 tablespoon butter or margarine

About 1/4 teaspoon cayenne Salt

1. Rinse and drain beans; trim and discard stem ends. In each of two 12- by 17-inch baking pans, mix half the beans with half the oil; spread level.

2. Bake in a 450[degrees] regular or convection oven until beans are slightly browned and tender when pierced, 15 to 25 minutes; switch pan positions halfway through baking.

3. Stir half the nuts and butter into beans in each pan; continue baking until nuts are golden, 5 to 6 minutes longer. Pour into a bowl, add 1/4 teaspoon cayenne, and mix well. Taste, and add more cayenne and salt if desired.

Per serving: 97 cal., 59% (57 cal.) from fat; 3.7 g protein; 6.3 g fat (1.6 g sat.); 9.8 g carbo (2.9 g fiber); 22 mg sodium; 3.9 mg chol.

Asian Sesame Roasted Green Beans.

Follow recipe for Southwest Roasted Green Beans (preceding), but substitute 2 tablespoons sesame seeds for the pine nuts and 1 tablespoon Asian (toasted) sesame oil for the butter; bake until sesame seeds are golden, about 5 minutes. Omit cayenne and add soy sauce to taste.

THE TRIMMINGS

Savory Gravy

PREP AND COOK TIME: About 2 1/2 hours

NOTES: If preparing through step 4 up to 1 day ahead, cover and chill. After turkey roasts, continue with step 5.

MAKES: 1 1/2 to 2 quarts; 10 to 12 servings

Giblets and neck from a 14- to 23-pound turkey

2 onions (12 oz. total), peeled and quartered

2 carrots (8 oz. total), peeled and cut into chunks

3/4 cup sliced celery

1 1/2 quarts fat-skimmed chicken broth

1/2 teaspoon pepper

1/2 cup cornstarch

Spice-rubbed or other Roast Thrkey (page 150)

Salt

1. Rinse giblets and neck (chill liver airtight to add later, save for other uses, or discard). In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer for 15 minutes. Uncover and stir often over high heat until liquid has evaporated and giblets and vegetables are browned and begin to stick to pan, 12 to 15 minutes longer.

2. Add 1 quart broth and pepper; stir to scrape browned bits free. Cover, reduce heat, and simmer until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver; cook 10 minutes longer.