Bring Something New to the Table

If your weekend plans include shopping in preparation for your Thanksgiving cooking, put these ingredients on your list and bring something new to the table this year. We’re drooling already and know you’ll want to thank us later. Well, you’re welcome! Enjoy and have a Happy Thanksgiving!



Tomato Bread Pudding
Mike Coleman, Senior Writer

“This one is a keeper at our house. It’s a great side dish with turkey or ham. I’ve made it for years and everyone loves it!”

1 (10 1/2 oz.) can tomato puree
1/2 c. water
1/4 c. brown sugar or less, depending on your taste
2 c. toasted bread cubes
1/2 c. melted butter

Bring the tomato puree, water, and brown sugar to a boil. Pour melted butter over toasted bread cubes. Pour heated puree mixture over buttered toast cubes. Bake in 1-quart casserole dish for 45 minutes in 400 degree oven. Serve warm as accompaniment to baked ham. Serves 4.


Pineapple Casserole
Suzanne Moccia, Vice President

“A dessert that is often served with the Thanksgiving meal at our house. Why wait for dessert to enjoy this warm, fruity, cheesy serving of deliciousness?”

(1) 20 oz. can of crushed pineapple, drained, reserve juice
¼ cup sugar
3 TBsp flour
1 c. sharp cheddar cheese, grated
½ c. Ritz crackers, crumbled
½ c. (or less) melted butter

Preheat over to 350 degrees. Mix with a wire whisk pineapple juice, sugar and flour. Add pineapple and cheese, and pour in a buttered 9” pie plate. Top with cracker crumbs and pour melted butter over the top. Bake for 25 – 30 minutes.


Cranberry Nut Bread
Donna Shelton, Account Director, Life Sciences Specialist

“This was always on the dessert table for Thanksgiving when I was growing up, and it often disappeared by dinner due to everyone sneaking a piece to eat during the Macy’s parade. I make it every year to remind me of my Mom and the importance of family traditions that she was so good at.”

2 cups flour
1 c. sugar
1 1/2 teaspoons baking powder
1 tsp salt
1/2 tsp baking soda
3/4 c. orange juice
1 tsp. grated orange peel
2 tsp. shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
(Cinnamon/sugar mix for sprinkling on top prior to baking)

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).


Yummy Pumpkin Crab Bisque
Jan Sisko, Digital Media Director

“People always go back for seconds!”


3 TBsp butter
1 large sweet onion, chopped
2 cloves garlic, chopped
½ tsp curry powder
2 cups pumpkin
1 tsp sea salt
1 ½ cups chicken broth
½ cup heavy cream
¾ cup half-and-half
2 cups of crab
¼ tsp pepper
Oyster crackers

In stockpot, heat onion in butter until soft. Add garlic and cook for 10 more minutes. Sprinkle with curry powder. Cook 1 more minute. Add pumpkin and salt. Pour in broth and cook until boiling. Add pepper. Stir. Add cream, half-and-half and crabmeat. Reduce heat to warm through. Garnish with parsley, oyster crackers and/or sherry.

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