CARROTS W/ORANGE GLAZE
Peel and slice a pound of medium carrots into 2 inch lengths.  Boil in lightly salted water until just fork  tender and drain.   Melt 3 tbsps. butter in an oven-proof

skillet,  stir in 1/4 cup light brown sugar, then add 1/3 cup orange juice, a pinch of mustard powder & nutmeg.  Blend while heating gently.  Add carrots & coat with glaze.  Cover & place into a medium oven.  Bake for 20 minutes or until glaze is set, stirring occasionally.  To Serve:  Garnish

                                         CORN PUDDING
     Corn, as we know it, is native to America, developed by the American Indian through selective breeding, from a tiny husk not 2" in length to the magnificent beauty that we know & love.  They taught the Pilgrims to grow it.  It was served at the first Thanksgiving Dinner shared by the Pilgrims & their Indian guests.  It's  a wonderful grain, delicious in bread or as a side dish.

     In an oven proof skillet, melt 3 tbsp. butter, and sauté 1/2 cup each of diced celery & mild onion until onion is translucent.   Stir in 2 cups of whole corn, a pound can of creamed corn, 2 large beaten eggs, 1 cup sour cream, & 2 tbsp.  freshly chopped parsley.  Season w/salt, nutmeg & a pinch of cayenne.  Sprinkle w/1/2 cup cracker crumbs.   Place in a medium oven & bake for 20-30 minutes until set & a bit golden.  Garnish w/parsley & black/green olives.

                                   CRANBERRY MOLD
Thanksgiving turkey dinner wouldn't be complete without cranberries. 
Here's a light dessert which is a family favorite.  Quantities are for a 1-qt. jello mold.  They can be adjusted to meet requirements.
     Oil mold lightly.  Into a 1-1/2 qt. mixing bowl, place a 13 oz. can whole cranberries,

a 6 oz. can mandarin oranges (reserve liquid for jello), 1/2 cup each chopped apples & walnuts.  Prepare one small pkg. black cherry jello w/1-1/3 cups liquid, using reserved mandarin orange juice & water.  Stir dissolved jello into mixing bowl w/cranberries, oranges, apples & walnuts.  Transfer all to mold.  Refrigerate for 4 hours or until set.  To unmold:  With serving plate at side, quickly dip inverted mold into a large pan of hot tap water.  Do not immerse! : ) Turn out onto serving dish.  Serve w/Dressing of sour cream mixed w/a few drops of grenadine ...easy on the grenadine. : )

                    OLD FASHIONED PUMPKIN PIE
Line an 8" pie plate with pie dough, flute edges and pierce bottom with a  fork..  In a large mixing bowl, blend 1-1/4 cup canned pumpkin, 1/3 cup sugar, 1/4 tsp. salt, 1/4 tsp. ground nutmeg, 3/4 tsp. ground cinnamon, 1/4 tsp. ginger, 1/8 tsp. ground cloves & 1-1/4 cup evaporated milk or light cream.

     Place mixture into pie plate & bake in a preheated 425F. oven for 15 minutes.  Reduce heat to 350F. and bake for 35 minutes or until a knife inserted in middle comes out clean.
     Serve with a dallop of whipped cream.

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