My kids love Thanksgiving. Natalie likes to innovate: she is now looking for a new recipe to stuff the turkey. Charles rushes home to Round Rock to eat “real food”, as opposed to whatever-it-is he feeds himself in college. Patrick doesn’t care; he is as happy with macaroni and cheese. Hey, two out of three is not that bad! I still have hopes for the little one.
One of our Thanksgiving traditions includes a recipe from my mother-in-law Liliana, who is an excellent cook. She mixes her own traditions of Italian-Yugoslavian cooking with her many years of experience and practice and the results are out of this world. You can’t visit her without planning on gaining a couple of pounds, though.
Ingredients:
- 1 bag of fresh cranberries (1 lb)
- 1 small can of crushed pineapple
- 1 cup of sugar
- 2 handfuls of small marshmallows
- ½ lb of crushed walnuts
- 1 pint of whipping cream
Preparation:
Place the fresh cranberries in a blender and blend until finely chopped. Add 1 cup of water to make the blending process easier. After blending, place them in a colander to allow all the water and juice to drain out.
Whip the whipping cream until it is nice and fluffy (it takes some elbow work).
Add a cup of sugar to the cranberries.
Mix the cranberries with sugar and the whipped cream; add the nuts and the canned pineapple, after draining the water out of the can. Add the marshmallows. Refrigerate until ready to serve.
o for a 1-hour walk in order to burn calories after!
Enjoy.
Marta Katalenas M.D.
This entry was posted on Tuesday, November 17th, 2009 at 11:03 am and is filed under Healthy Eating, Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
