Creamed Onions and Orange Rolls

Posted by c jane/Courtney K. | November 15, 2006 | 19 Comments

I will never forget the Thanksgiving when I was finally given a food assignment to bring. The whole ordeal meant more to me than my high school and college diploma combined. A food assignment at Thanksgiving was the true test of adulthood.

Mom writes the assignment on the Thanksgiving Dinner invitations. They are hand delivered to your door. Inside the invite awaits your food assignment. That first Thanksgiving I was eagerly awaiting The Knock at our delightful condo on the Upper North side. When it came, I ripped open the envelope and my food assignment slipped out and fell to the floor. Reaching down, I said a prayer, “Please let me have the relish tray.” I asked.

It was creamed onions.

Who in hadidlies eats creamed onions?

I yelled this out loud. My husband started making gagging sounds in the next room. It was a cold day in my heart. I called my mom with a shaky voice,

“Mom?”

“Did you get your invite?” She asked.

“Yes.” I sound like a goat.

“What is wrong?”

“I can’t bring creamed onions. We don’t like them.” Floodgates are open, salty water streaming down my face.

“Oh. I am sorry you are disappointed.” She’s wondering if I have some hormonal disease.

“C-c-can I bring the relish tray instead?”

“Well, Suzanne is bringing the relish tray.”

“C-c-can I bring the orange rolls?”

“Well, I was going to order them from Provo Bakery.”

“L-l-let me bring them. I promise I won’t let you down! I won’t!” Hope flickered in my heart.

“Ok honey.” Mom said reluctantly.

We hang up and I silently wonder to myself what have I done? The rolls are third most important foodstuff after The Turkey and The Mashed Potatoes! I was going to have to be brilliant. Beyond brilliant and into genius. I was going to have to be a Brilliant Thanksgiving Genius. Past Martha’s Cosmos and into Kolob-catering.

I knew where to look.

My cousin Nanette runs Salt Lake’s Premiere Art Market. One year she sold the world’s greatest cookbook entitled “Favorites-A Collection of Favorite Ivory Family Recipes.” I don’t know the Ivory’s personally, but if I ever meet any of them a big bear hug is coming their way. This book has never failed me. Of course at this point the book is so encrusted with dried food particles it’s hard to flip the pages.

I made the Ivory’s Orange Rolls the morning of Thanksgiving as I kept a steady eye on the Macey’s parade. You have to know that I think the “clip-ettes” from Broadway musicals and B-list celebrities are lip synched and entirely corny but I can’t help watching. I know, neither can you.

The dough rose to the occasion and baked well. As I slathered the last of the citrus glaze on each warm heap of carborrific roll I felt so alive. Alive, responsible, and adult-ish.

I had arrived.

Ivory’s Orange Rolls

12 Rhodes dinner rolls thawed

grated peel of 1 orange

1/2 cup sugar

1/4 cup butter, melted

Combine for citrus glaze:

1 cup powdered sugar

1 tablespoon butter, melted

2 tablespoons fresh orange juice

Grate orange rind and mix with sugar. Dip thawed rolls in melted butter and coat heavily with rind/sugar mixture. Place on greased cookie sheets or greased muffin tins. Cover with plastic wrap and let rise (2 to 3 hours). Bake at 250 degrees for 20 to 25 minutes. While warm, ice with citrus glaze. Double mixture and glaze for 36 rolls.

What are your favorite Thanksgiving recipes?

Category: CJane Speaks!

Comments

19 Responses to “Creamed Onions and Orange Rolls”

Justine
November 15th, 2006 @ 1:26 pm

I love sweet potatoes. No one else in my entire family does, but I don’t care. I make them every year and no one eats them (except my best-husband-ever who eats them, even though he hates them, because I made them).

They aren’t the sweet, marshmallow mess (which are also good in their own right), but a savory dish instead.

They’re cut small and roasted at a 450 oven, with olive oil, red pepper flakes, garlic and salt on them (about 40 minutes).

They are the best ever! You’ve got me H-U-N-G-R-Y.
Lyle
November 15th, 2006 @ 2:27 pm

We all secretly hope for the relish tray. That’s like a no brainer and oooohhh so easy.

Years ago, Brother P. taught my wife a thing or two about making rolls. She has been the offical roll maker at all important family gatherings ever since.

I wish I had the recipe, but my mom makes the most scrumptilicous homemade noodle gravy (even the noodles are homemade).
Wendy Mar
November 15th, 2006 @ 2:51 pm

JUST the relish tray? Certainly you have not seen the enormity of my mother’s world-wide renowned relish tray. The suckers weigh like 50 pounds each. . .just a taste of what you recieve. .
carrots
celery
cucumbers
broccoli
cauliflower
olives (black and green)
marinated artichoke hearts
baby corn
dill pickle spears
sweet pickles

Not only all this but it is carefully displayed and balanced and there is certainly an order when creating such a masterpiece. Fresh greens on the tray then carrots and celery round about, broccoli, cauli toward the center. Pickles carefully laid to rest amongst the carrots/celery. Cucumbers and olives delicately balanced among the broccoli/cauliflower. Just enough artichoke hearts and baby corn to those that are smart enough to grab them. And pearched in the middle is a fantastic crystal bowl containing the best Hidden Valley Ranch dip known to man!!!

MMMMMMMMMMM!! I could eat that stuff morning until night on Thanksgiving day!!

Oh, and don’t even get me started on the chips and oyster dip.

On my list this year, homemade cresant rolls and Da da da DA. . .the relish tray!
Cardine
November 15th, 2006 @ 3:28 pm

Justine: I’ve had sweet potatoes like that before, only mixed in with other vegetables, and I have to say that it is DE-licious!
bowlergirl
November 15th, 2006 @ 3:33 pm

Pomegranate Salad…mmm mmmm delicious! It’s just like a fruit salad made with whipped cream but the main ingredient, of course, is the mighty and sour pomegranate. The tangy bite of this fruit is so amazing with heavy, thick and sweet whipped cream. I also add in some apples, bananas, marshmallows and mandarin oranges. Sweet, sour, crunchy and smooth. Everything a girl could want.
Angie
November 15th, 2006 @ 5:32 pm

Okay, I’m struggling with recipes. Help me. My hubby is not allowed to eat anything containing flour or sugar or other simple carbs this year because of the massive meds he is taking. So what do I fix? I have a turkey. I found a recipe for stuffing that is all nuts and sausage instead of bread. I have a low carb cheese ball recipe, and I can do the relish tray. But that’s feeling like slim pickings. Any great diabetic or SCD recipes out there?
Cari
November 15th, 2006 @ 6:03 pm

My food assignment is ALWAYS the rolls (hopefully I get my oven fixed in time for Thanksgiving this year!). I make the Lion House Crescent Roll recipe every year without fail whether I go to my parent’s house or my inlaws. I also make the Apple Salad that my grandmother used to make that has now been passed to me (recipe below). If we go to my parent’s house, Elisabeth is in charge of making an apple pie. (she makes a killer apple pie!) I love Thanksgiving dinner! Can’t wait (even if I am going to the inlaws this year.)

Apple Salad

1 5-lb bag of red delicious apples, peeled and cut in bite-sized pieces
3-4 celery stalks cut in small pieces
1 handful nuts, chopped (I either use walnuts, almonds or cashews; whatever I feel like)

In a separate bowl mix about 1 cup mayonaise, 2 TBLS cider vinegar, and about 1/4 cup sugar. (I’m guessing on the amounts. I was taught to make this by taste and I’ve never wrote down the exact amounts) You mix it all up. Taste it and see if it’s sweet enough for you. Basically, you don’t want to taste the mayonaise. Then mix it into the apple mixture and chill. It’s a yummy tradition in our family. I will always remember my grandmother fixing it Thanksgiving morning.
Carina
November 15th, 2006 @ 6:33 pm

It’s hard to say because my dad is in charge of so many of the family recipes. His handmade pie crusts are legendary, the pies even better! His stuffing? Ambrosia should step aside.

And that is why, at Thanksgiving, I bring the lowly and humble cranberry salad that my husband grew up with:

2 bags of frozen cranberries
3 cups sugar
1.5 cups walnuts, chopped
2-3 cups red grapes, halved
1 pint, scant, whipping cream

Put frozen cranberries in blender or food processor–process until finely chopped (this is LOUD.) Mix with sugar and put into a lined colander or cheesecloth to drain for at least two hours, or even overnight, pressed occasionally Most of the sugar drains away, so don’t let the amount stress you.

Once the two hours have passed, whip the cream (add vanilla if you wish but no sugar) add to drained cranberries with walnuts and grapes, mix, serve.
Keep in fridge to store; leftovers best eaten with a large spoon directly from tupperware.
Angela (pflower)
November 15th, 2006 @ 7:59 pm

I wouldn’t even know were to begin making creamed onions…….does ANYBODY like them ?!?!?!?! ANYHOO…I love my stuffing (cornbread mixed with reg stuffing) add sausage, nuts, cranberries,etc,etc… My sis makes the best apples and yams YUMMY, my g-ma used to make orange jello with juliend carrots inside and get this….Mayonaise on top !!!!!!! I never could figure that one out. I make some pretty darn good rolls HOWEVER, I have decided to order them from LHB. They have kickin’ pies too. Well, that’ll be all.
Dalene
November 15th, 2006 @ 7:59 pm

Your brother’s MIL gave me this the most decadently divine food item that does not contain chocolate I have ever had. (The best part is that in spite of all the butter and sugar, it’s technically it’s still a vegetable, so I think you can eat all you can stand):

Sweet Potato Souffle

(2 large yams, peeled and cut up. Boil until soft–about 30 minutes then mash.)

3 c. yams
1 tsp vanilla
1 c. sugar
1/2 c. butter
2 eggs
1/2 c. evaporated milk

Combine mashed yams with the other ingredients. Pour into a greased 2 1/2 qt. casserole dish.

Topping:
1/3 c. butter
1/3 c. flour
1 c. brown sugar
1 c. chopped nuts (I personally always reach for the pecans)

Cut butter into the mixed flour and brown sugar. Toss together with the nuts. Sprinkle on top of yams.

Cook at 350 until light browned (about 30 minutes or so).
Olga’s notes: start with half the amount of sugar and add sugar to taste, otherwise it may be too sweet. If using Mexican vanilla, use only half the amount called for.

Happy Thanksgiving!
Bek
November 15th, 2006 @ 8:07 pm

We do pomegranite salad every year too. I also always start with cheeseball. I grew up with this stuff and it just isn’t Thanskgiving with out it. It gets served with the relish tray…….

Mamma Jane’s Cheeseball

1 package cr cheese
1 tub WisPride or CrackerBarrel cheese product
(sharp cheddar).
A few splashes of Worcestershire sauce
A dash or two of Tobasco (or a bit of Cayenne)
A bit of garlic powder (or if you are brave and a garlic lover, some minced or chopped garlic).
Green onions, chopped
–Liquid smoke…if you have it.

Stir it all together…….. Sometimes I even get creative and shape it like a pinecone and put sliced almonds on it…. but usually not.

Thanks for the Orange Roll Recipie……….
Justine
November 15th, 2006 @ 8:54 pm

Angie, try dlife.com. They have a good recipe section. Hopefully something flavorful and interesting enough to make it to the Thanksgiving table!
LuckyRedHen
November 15th, 2006 @ 11:46 pm

Lucky Red Hens Sweet Potatoes
(but really my mom’s recipe)
(perfect in an electric skillet with lid)

Saute’ the 1.5″ coins in butter to the point of golden brown on both sides. Mix together some orange juice, cinnamon, nutmeg, brown sugar and freshly grated ginger (not too much but enough to create a slight mysterious aftertaste) syrup-like consistency but a titch on the runny side, pour into skillet & bring to a boil. Turn down way low and cover to finish cooking throughout then about 1/2 way cooked flip them over, use a spoon to slather some of the juices on top and sprinkle chopped pecans or walnuts on top to finish cooking. I don’t have temps or times because it’s just one of those recipes that you really can’t ruin (unless you burn them).

My mom’s stuffing is a HUGE pain to make but I insist on bringing it when we’re invited for Turkey dinner because it’s the best and from scratch (no family in-state but today we got invited, so no worries, in case anyone was). We cube the bread and make croutons, which takes forEVER to make a decent sized batch, saute’ the celery & onion… mmmmm I’m getting hungry and in the middle of an Isagenix cleanse.

Relish tray pickle tip: quarter the dills and keep the baby sweets whole (so you don’t bite a dill thinking it’s a sweet & visa versa).

Apple Salad with celery, walnuts and mayo — totally one of my favorite recipes. We use 1/3 red and 2/3 green apples (so tart) and splash of lemon juice in place of vinegar with a dashing of salt & pepper (without S&P it really is lacking).

Liquid Smoke in a cheeseball… who da thunk?

Thanks to everyone for posting recipes!!!
LuckyRedHen
November 15th, 2006 @ 11:49 pm

Oh, important part about the sweet potatoes… the liquid should be enough to cover 1/2 the sweet potatoes (so about .75″ high in the skillet).
Johnna
November 16th, 2006 @ 2:25 am

ohmigosh…that’s CHEATING! You made your rolls from purchased dinner rolls!

Looks delish though. Creamed onions are frightening.
Genny AF
November 16th, 2006 @ 8:32 am

My family goes for squash rolls (NOT squashed rolls) and they are made from scratch. For about 5 years now, squash rolls have been my assignment and it takes a whole freakin’ day to make 6 doz (my brothers all demand a dozen to take home afterwards and I must have some for myself, er, my own family).

The orange roll recipe sounds delish. It may be a new Christmas morning tradition!
Lee
November 16th, 2006 @ 12:47 pm

Love this post! I have had a rocky relationship with my mom for a number of years (she didn’t even come to my wedding), but it’s getting better now that there is an adorable grandbaby in the mix. This year I was not only invited to her Thanksgiving dinner – for the first time in almost 10 years – but I was asked to bring… DESSERT! It seems like such a huge event: a chance to possibly redeem myself in my mother’s eyes. I think I’ll bring pecan pie (which I’ll be practicing this weekend, since I’ve never made one before) and something with chocolate and peanut butter. We were never pumpkin eaters growing up, so I don’t think the pumpkin cheesecake recipe I found will fly. Any other suggestions? I’ve got a feeling my mom will have a few dessert options there anyway, just in case I forget or fail. Sigh.
Leisha
November 18th, 2006 @ 12:12 pm

Yum, great post! Love all the recipes! We are southern-folk, and thereby have many passed-down southern recipes (on my husband’s paternal side). I couldn’t decide between posting the cornbread dressing recipe or the buttermilk pie…the pie won.

Grandma M’s Buttermilk Pie
(it tastes like lemon custard)

1 cup sugar (divided into 3/4 cup and 1/4 cup)
1 1/4 cup buttermilk
1/4 cup FRESH lemon juice (substitutes won’t cut it)
3 eggs, separated
1/4 cup plus 1 Tbsp. flour
1/8 tsp. salt
1 (10 inch) pie shell

Beat egg whites with 1/4 cup sugar. Set aside. Beat yolks; add 1/4 cup buttermilk. Add flour and remaining sugar and beat well. Add rest of buttermilk and lemon juice; mix together. Add egg whites and blend a little. Bake at 350* for 50 minutes, until firm. It’s super-easy, but having something light and tangy after a big Thanksgiving feast is so good! I always by-pass the pecan and pumpkin pies for this one!
Frank McGuinness
November 19th, 2006 @ 6:41 pm

Was browsing for an alternative recipe for my creamed onions, and found this site. There are people who don’t appreciate creamed onions, but frightening? Incredible. They are easy, flavorful, and compliment candied swwet potato perfectly. All the recipe calls for is a delicate white sauce sparingly flavored with a touch of cinnamon and an after dusting of freshly cut nutmeg. I don’t use cheese, but it’s optional anyhow. Use white pepper and a minimum of salt. There was mention of liquid smoke in a post above, and that might be the variation I’m looking for. Worthy a try, thanks. Peeling small onions can be annoying, but all food preparation is work. That can’t be the reason they’re unpopular. And of what earthly good is a relish tray?