Jafo,
thanks so much for review, I haven't been that impressed with brined turkeys. But, this caught my eye and the science makes sense.
will have to give this a try.
Another plus--it's a royal pain to have a container big enough for brining a bird with any size at all.
thanks again,
Nan

POMEGRANATE PIE

CRUST:
30 ginger cookies, finely crushed (1 ¾ C.)
1/3 c. unsalted butter, melted
Pinch salt

Press into bottom and up sides of 9-inch pie plate. Bake 350* F. for 12 to 14 minutes or until browned and set. Cool on rack.

BOTTOM LAYER:
1/3 c. sugar
1 env. unflavored gelatin
1 ½ c. bottled pomegranate juice
2 T. lime juice
½ t. grated lime rind
¼ c. pomegranate seeds, if desired

Whisk sugar and gelatin together; add juices and rind. Heat until gelatin is dissolved, 5 minutes. Refrigerate 5 minutes (to consistency of egg whites). Stir in seeds. Pour into crust; refrigerate 45 minutes.

TOPPING:
¾ t. unflavored gelatin
¼ c. bottled pomegranate juice
1 ½ c. heavy cream
2 T. sugar
Pomegranate seeds for garnish

Sprinkle gelatin over juice. Let stand 5 minutes to soften. Microwave on high for 20 seconds, until gelatin is fluid. Cool. Combine heavy cream and sugar, beat to soft peaks. Slowly add cooled gelatin mixture. Mound on pie. Garnish with seeds, if desired. Refrigerate 2 hours or longer, until firm enough to slice.

TO PREP A POMEGRANATE: Cut crown end off pomegranate. Lightly score rind in several places. Immerse in bowl of water; soak for 5 minutes. Holding fruit under water, break into sections, separating the seeds. Skim off and discard the membrane and rind, which will float to the top. Pour seeds in colander; drain.


APPLE-PEAR PULL-UP PIE WITH CARAMEL SAUCE

6 large Granny Smith apples
6 large Bartlett pears
1 T. lemon juice
2 c. plus 1 T. sugar
½ c. margarine
Double crust
1 large egg
1 T. water

Use a double crust for a thicker crust; roll into a 15-inch circle and place on sprayed parchment lined baking sheet. When filling, leave a 3-inch border and when pulling up edges leave a 4 to 6-inch circle of fruit showing in the middle. Press folds to secure. Place in lightly greased 9-inch spring form - or try to make it in it so as not to move it. Combine egg and water; brush over pastry; sprinkle with 1 T. sugar. Bake 425* F. for 30 to 35 minutes or until golden brown. Serve with caramel sauce.


Pumpkin Butter

3 C cooked, mashed, or canned pumpkin
2 C sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp lemon juice

METHOD:
Combine all ingredients in a medium sauce pan, stir well. Bring to a boil, reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened. Quickly pour pumpkin butter mixture into hot jars, filling to 1/4 inch from top. Place lids with bands on and process in a boiling water bath for 15 minutes.

Gawd, mama! The apple/pear pie sounds incredible! Yum! -k.

MamaM that Pomegranite pie is on my list to make this weekend it sounds sooo wonderful!!!

This is a dish that is almost as important as the turkey at our Thanksgivings. It is almost a dessert.

SWEET POTATOE SOUFFLÉ

4 1/2 cups sweet potatoes
1 1/3 cups sugar
6 tablespoons margarine
1 1/2 teaspoons vanilla extract
3/4 cup milk
Dash salt
TOPPING
1 cup self-rising flour
2 sticks margarine
2 cups brown sugar
1 cup chopped pecans

Cook potatoes until soft. Mix all ingredients. Spray a large casserole with cooking spray. Pour mixture into the casserole. Set aside and make topping.
Melt marg. and add flour, pecans and brown sugar. If not liquid enough, add a small amount of milk. Spoon topping onto potato mixture.
Bake at 350°approximately 30 minutes.