THE ELECTRIC KITCHEN
Side dishes and desserts key to Thanksgiving feast
SOME PEOPLE say their favorite part of the Thanksgiving feast is not the turkey and stuffing, but the side dishes and desserts. We offer both in the second part of a series of Thanksgiving recipes.
Guava Glazed Sweet Potatoes
6 sweet potatoes, cooked and pared
1 cup guava jelly
2 tablespoons butter or margarine
Preheat oven to 350 degrees. Grease a 10-inch baking dish. Cut sweet potatoes into lengthwise halves and arrange in prepared dish in a single layer.
In a saucepan, heat jelly and butter, stirring constantly until butter melts. Dribble half of guava syrup over potatoes; bake 15 minutes.
Turn potatoes; baste with remaining syrup. Bake 15 more minutes. Serves 6.
Approximate nutritional analysis, per serving: 300 calories, 4 g total fat, 2.5 g saturated fat, 10 mg cholesterol, 65 mg sodium, 65 g carbohydrate, 4 g fiber, 46 g sugar, 3 g protein.
1 package (6 ounces) raspberry gelatin
1-1/4 cups boiling water
1 can (1 pound, 4 ounces) crushed pineapple, including liquid
1 can (1 pound) whole cranberry sauce
3/4 cup port wine or cranberry juice
1 cup chopped pecans
1 cup sour cream (consider reduced fat or fat-free)
1 package (8 ounces) cream cheese, softened (consider using reduced-fat)
In a bowl, dissolve gelatin in boiling water. Stir in pineapple including liquid, cranberry sauce and wine or cranberry juice. Chill until mixture begins to thicken.
Fold in pecans; pour into a 9-inch square pan. Chill until firm.
Beat sour cream with cream cheese. Spread over gelatin and chill. Serves 9.
Approximate nutritional analysis, per serving: 400 calories, 23 g total fat, 10 g saturated fat, 40 mg cholesterol, 115 mg sodium, 41 g carbohydrate, 2 g fiber, 39 g sugar, 4 g protein
Pumpkin Macadamia Nut Pie
1 can (1 pound) pumpkin
2 eggs, slightly beaten
1/2 cup light brown sugar
1/4 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 can (12 ounces) evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream
3 tablespoons butter or margarine
2/3 cup light brown sugar
2/3 cup chopped macadamia nuts
Preheat oven to 425 degrees.
Combine pumpkin and eggs. Stir in sugars, salt, cinnamon, ginger, cloves and milk. Pour into pie shell. Bake 15 minutes; lower heat to 375 degrees and bake 20 more minutes.
To make topping: Cream butter with brown sugar. Stir in nuts. Spoon around edge of pie. Bake 7 to 10 more minutes or until filling is set; cool.
Serve with sweetened whipped cream. Serves 8.
Approximate nutritional analysis, per serving (not including sweetened whipped cream): 470 calories, 21 g total fat, 8 g saturated fat, 75 mg cholesterol, 600 mg sodium, 66 g carbohydrate, 1 g fiber, 42 g sugar, 7 g protein.
"The Electric Kitchen" is presented as a community service by Hawaiian Electric Co. These recipes come from HECO's database, which can be accessed at www.heco.com.