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Thanksgiving Recipes for "Heat Lovers"

© Judy Howle

The holiday season is upon us! To me that is an excuse to cook up some special dishes that I don't normally make the rest of the year, because they are more time-consuming or calorie-loaded than the run-of-the mill recipes I normally cook. Here are some mouth-watering recipes that will be sure to earn you praise during the holiday season this year and add interest to your Thanksgiving menu, including appetizers, soups, turkey and dressing, and size dishes! Enjoy and have a great Thanksgiving!!

SPICY CLAM SPREAD

Southerners expect and almost demand a savory spread at any even involving cocktails (which mans virtually all social get-togethers), so Mother certainly would never disappoint her guests at a formal cocktail supper, even when one or two other appetizers are served. (We won't even get into how Rebels also relish sweet appetizers with their drinks.) She uses this basic formula also to make crabmeat spinach, and ham spreads, so feel free to experiment.

• 2 6 1/2 ounce cans minced clams, liquid included
• 1/2 cup (1 stick butter, melted
• 1 medium-size onion, minced
• 2 tablespoons finely chopped fresh parsley leaves
• 1 teaspoon dried oregano, crumbled
• Tabasco sauce to taste
• 1/4 cup dry bread crumbs
• 1 1/2 cups grated sharp cheddar chese
• Freshly grated Parmesan cheese to taste
• Mild paprika to taste

Preheat the oven to 350°F. Grease a medium-size gratin dish and set aside.

In a medium-size mixing bowl, combine the clams plus their liquid, the butter, onion, parsley, oregano, Tabasco, and bread crumbs and mix till well blended. Scrape the mixture into the prepared dish, sprinkle the top with the two cheeses and paprika, and bake till golden, about 20 minutes. Sreve the spread with crackers or small Melba toast rounds.

Makes about 4 cups. From My Mother's Southern Entertaining
by James Villas & Martha Pearl Villas

HOT-AND-SPICY CRANBERRY-PEAR CHUTNEY
Southern Living November 2000

• 1 1/2 cups fresh cranberries
• 1 (6-ounce) package sweetened dried cranberries
• 1/3 cup sugar
• 1 cup fresh orange juice
• 1 tablespoon grated fresh ginger
• 2 (10 1/2-ounce) jars pear preserves
• 1 (10 1/2-ounce) jar hot jalapeño jelly
• 1 (9-ounce) jar hot mango chutney
• 1 tablespoon grated orange rind

BRING first 5 ingredients to a boil in a large saucepan, stirring constantly. Reduce heat, and simmer, stirring constantly, 5 minutes or until cranberry skins pop.

STIR in pear preserves and remaining ingredients; simmer mixture, stirring constantly, for 5 minutes. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month. Yield: about 8 cups.

Prep: 5 min.; Cook: 13 min.