Decades before going rogue was ever conceived, there were non-conformists moving quietly among us. One of them was Mom. In the placid 1950’s she frequently did her own thing. For instance, while nearly everyone was conforming to the pilgrim’s idea of traditional Thanksgiving dinner with a turkey and all the trimmings, mom went for a more exotic meal and we were her guinea pigs.
Her preference was to cook something other than a turkey. In fact, there was never a turkey. Every year the main course was always something weird like goose, or leg of lamb, or capons, or even prime rib. Some years we had pheasant or pork roast or stuffed Cornish game hens. Even ham and various crown roasts appeared instead of turkey.
Although there was no need for stuffing or cranberry sauce, we did have most of the traditional Thanksgiving meal trimmings like mashed potatoes with gravy and green bean casserole garnished with those crisp canned onions along with sweet potatoes topped with toasted marshmallows. Dessert was usually pumpkin pie and homemade mince meat pie made with real minced meat which mom made and canned using venison. The minced meat was god-awful, but it was at least traditional.
All these Thanksgiving dinners were well-prepared because Mom was an excellent cook. The candlelit table was beautiful. There was always enough to eat, but…
There was never any leftover turkey!
Was that child abuse?
I think so.
Mom’s Thanksgiving Pie
1 baked pie shell
8 slices of bacon
2 cups thinly sliced onions
1 cup sour cream
¾ t. salt
1/8 t. white pepper
1½ t. snipped chives
½ t. caraway seeds
Saute bacon until crisp and then crumble. Saute onions in 3T. of bacon fat until tender. Beat eggs slightly, stir in sour cream and remaining ingredients. Sprinkle caraway seeds on top. Bake 30 minutes at 300°. Let the pie stand before cutting it into wedges.