This is from my 1959 Foodarama Party Book, a favorite from my collection that I’ve blogged from many times here. The menu for Thanksgiving is interesting, though I kind of like the tower of nuts pictured. How do you make that? Glue?
But the Creamed Onions reminded me of my Grandma Curtin. Mom remembers her making these for Thanksgiving. the recipe may be different, as we have nothing written from her, but this looks pretty good.
2 1/2 lb. white onions, cooked
3 cups Medium White Sauce (recipe below)
1 cup blanched silvered almonds
2 Tbsp. butter
Salt, pepper and paprika
Add onions to white sauce; heat gently. Brown almonds in hot butter in a small skillet; add seasonings to taste. To serve, mix half the almonds into creamed onions. Turn into serving dish or casserole; sprinkle with remaining almonds. Makes 8 servings.
Medium White Sauce: Melt 4 Tbsp. butter in a saucepan. Remove from heat; blend in 4 Tbsp. flour, 1 tsp. salt, 1/4 tsp. pepper; slowly stir in 2 cups milk. Cook over medium heat 5 to 8 minutes; stir constantly until thick and smooth. Makes about 2 cups sauce.