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A few years ago, my cousin Bill brought my folks over on Thanksgiving Day. I think it was the first time Dad didn’t recognize me. Usually I can see recognition in his eyes, but not that day. Could have been there was just too much going on—we had a crowd. Regardless, it was my own fault—I hadn’t seen him in a number of weeks.

But one funny moment sticks out to me. The day before Thanksgiving, I spent considerable time hunting for the ingredients for creamed onions—Dad’s Thanksgiving favorite. You know what stores are like the day before Thanksgiving . . . crowded! Finally, I decided to make them from scratch. Everyone loved them! My sister said they were the best creamed onions she ever had.

Dad had one helping of the meal, then we took him back to the kitchen for another helping. I spooned them out for him, and he shook his head vehemently. “Dad, I worked so hard on these! Are you telling me you don’t want any?”

“No!” he said. “Don’t like ’em.”

You have to laugh!

Here’s the recipe I used for creamed onions:

Prepare steamed onions (I used a bag of frozen pearl onions and followed directions to steam them off the bag.)

Make one cup white sauce. (Melt two tablespooons butter. Add 1 1/2 to 2 tablespoons flour and blend over low heat for 3-5 minutes. Stir in 1 cup of milk slowly. It will thicken and smooth out. Season to taste.)

Cover onions with white sauce and cook for one minute. Add 1/4 cup chopped parsley, a dash of cloves, 1/4 teaspoon paprika. Enjoy!


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