THANKSGIVING RECIPES

[Kitchen Witch]

ACORN PIE


3 large egg whites beaten stiff
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla extract
20 each soda crackers coarsely broken
1/2 cup pecans chopped

Beat egg whites until stiff; add baking powder and beat more. Add sugar and vanilla; beat again. Fold in crackers and pecans.

Put in buttered pie plate and bake at 300 degrees F for 30 minutes. Let cool and top with Cool Whip and chopped pecans.

[rhodry69]

aline,

thanks for that. definitely going to try it on my bird next weekend.

rho

[adawe]

Quick, easy, economical and colorful. A great alternative to the old standard jellied cranberry sauce.


RENE'S CRANBERRY RELISH

1 pkg cranberries
1 whole orange
sugar to taste

Using food processor, process all ingredients together to desired consistency. Refrigerate for at least 24 hours, but may be kept for up to one month.

[Kitchen Witch]

THANKSGIVING MAIZE

1 can whole kernel corn, drained
1 can cream corn, drained
1 box (Jiffy) cornmeal
1 (8 oz.) sour cream
1 stick margarine, melted

Drain both cans of corn. Melt (1) one stick or margarine. Then combine all ingredients in a mixing bowl. Bake in a greased 9 x 9-inch pan at 350 degrees for 1 (one) hour.

[Kitchen Witch]

OFFICE PUMPKIN BREAD
This recipe circulated around the office each year.

2 2/3 c. sugar
2/3 c. margarine
4 eggs
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. soda
2 c. pumpkin
1 tsp. cinnamon
1/2 tsp. cloves
2/3 c. water

Mix above together. Bake 1 hour at 350 degrees. Makes 2 loaves.

[Kitchen Witch]

PUMPKIN BARS

1 c. oil
2 c. sugar
2 c. pumpkin
4 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
2 tsp. cinnamon

Mix together all ingredients and bake in jelly roll pan, 25 minutes at 350 degrees. When cool frost with:
3 oz. cream cheese
1 tsp. vanilla
3/4 stick oleo
1 tbsp. cream
1 3/4 c. powdered sugar

Mix all ingredients together until smooth and spreadable.

[Kitchen Witch]

MIKE'S TURKEY-RICE STUFFING

Pepperidge Farm stuffing
Uncle Ben's wild rice
1 can cream of mushroom soup
Water chestnuts
Bell pepper
Celery
Onion
Mushrooms

Cook stuffing and rice per directions. Chop water chestnuts, bell pepper, celery and onion. Saute sliced mushrooms in butter. Add all together and stir in soup. Stuff turkey or bake in casserole dish.

[Kitchen Witch]

COMPANY GREEN BEANS
So many make the Green Bean Casserole (with Durkee French Fried Onions) for many gatherings. No one in my family likes that recipe but they do enjoy this one.

1 (#303) can cut green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 1/2 oz.) can water chestnuts, drained and finely chopped
1/2 of a 5 oz. jar Old English cheese (sharp)
1/2 tsp. garlic salt
1 pkg. slivered almonds

Mix all ingredients together and put in a casserole dish. Bake at 350 degrees for 30 minutes or until heated through. Recipe is easily doubled.

[Kitchen Witch]

THANKSGIVING CIDER PUNCH


Combine 3 cups canned or bottled apricot juice, juice of 3 large oranges and 3 lemons (fresh or frozen or canned), 1 1/2 quarts sweet cider, 1 dozen each red and green maraschino cherries. Chill thoroughly and serve in cups or tall glasses over crushed ice. Serves 10 to 12.

[Kitchen Witch]

This one is a bit different for the holiday!

THANKSGIVING PIE

1 (9 inch) pie shell
1 can crushed pineapple drained
1 pkg. lemon pie filling
2 bananas, sliced
Whipped cream

Prepare lemon pie filling according to package directions. Drain pineapple well, mix into slightly cooled filling. Pour over bananas which have been arranged in the bottom of pie shell. Refrigerate until complete set, garnish with whip cream.

[Kitchen Witch]

THANKSGIVING CORN MUFFINS

1 c. corn meal
1 c. sifted all purpose flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. soft shortening

Sift together corn meal, baking powder, and salt into a bowl. Add egg, milk, and shortening. Beat with a rotary beater until smooth, about one minute. Bake in greased muffin tins. We used paper liners instead. Bake for 20 to 25 minutes in 425 degree oven. Spread with butter.



VARIATION:

Fill muffin pan half full. Add 1 teaspoon cranberry-orange spread or crushed cranberries. Drop more corn muffin batter on filling so that batter fills 3/4 of muffin pan. Bake according to directions.

[Kitchen Witch]

APPLE AND PECAN STUFFING

1 (6 oz.) pkg. dry bread stuffing mix
3/4 c. finely chopped pecans
2 apples, peeled, cored and chopped

Prepare stuffing mix according to package directions. Preheat oven to 325 degrees. Mix pecans and apples into the stuffing. Bake uncovered in the preheated oven for 35 minutes, or until lightly browned.

[Kitchen Witch]

APPLE AND PECAN STUFFING

1 (6 oz.) pkg. dry bread stuffing mix
3/4 c. finely chopped pecans
2 apples, peeled, cored and chopped

Prepare stuffing mix according to package directions. Preheat oven to 325 degrees. Mix pecans and apples into the stuffing. Bake uncovered in the preheated oven for 35 minutes, or until lightly browned.

[Kitchen Witch]

APPLE BROWN RICE STUFFING

1 1/2 c. brown rice, uncooked
3 1/2 c. apple flavor juice, divided
1 apple, diced
1/2 c. onion, chopped
1/2 c. celery, sliced
1/3 c. raisins
1/2 tsp. poultry seasoning
1/4 tsp. dried thyme
1/4 tsp. pepper
2 tsp. margarine
1/3 c. bran
1/3 c. slivered almonds

Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid. Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, thyme, and pepper in margarine in a large skillet until the vegetables are tender crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice. Use as stuffing for poultry or pork roast, or bake at 350 degrees for 35 minutes.

[rhodry69]

Dressing Patties


Cornbread Dressing, Made Into Patties, & Baked. Serve Them With Gravy Poured Over Top.


1 - 9 X 13 Inch Pan Cornbread
1 - 12 Oz Pkg Refrigerated Biscuit Dough, Baked
¾ Cup Chopped Onion
1 Cup Chopped Celery
1 Cup Chopped Mushrooms
1/8 Tsp Celery Salt
1/8 Tsp Poultry Seasoning
Ground Black Pepper To Taste
2 Cups Turkey Broth


Preheat Oven To 350 F. & Lightly Grease One Baking Sheet.

Sauté Vegetables In Butter Until Soft.

Break Up Cornbread & The Biscuits Into A Very Large Mixing Bowl. Mix In The Sautéed Vegetables & Seasonings To Taste. Add Lots Of Turkey Broth Until Very Moist & Will Hold It's Shape When Formed.

Shape Into Patties & Place On The Prepared Baking Sheet. Bake At 350°f Until Lightly Browned.


Makes 20 Patties.

[Kitchen Witch]

Honey-Mustard Turkey with Snap Peas


1 pound uncooked turkey breast slices, about 1/4 inch thick
1/2 cup Dijon and honey poultry and meat marinade
1 cup baby-cut carrot, cut lengthwise in half
2 cups frozen sugar snap peas, (from 1-pound bag)

1. Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
2. Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
3. Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.

[rhodry69]

THE FOLLOW RECIPES CAME FROM WWW.EPICURIOUS.COM. INTERESTING INFO ABOUT THE FIRST THANKSGIVING. TO READ MORE ABOUT THE FIRST THANKSGIVING, “http://www.epicurious.com/cooking/holiday/thanksgiving/first"


"SEETHED" MUSSELS WITH PARSLEY & VINEGAR


WHILE 17TH-CENTURY ENGLISH DINERS HAD NEVER HEARD OF THE WORD "APPETIZER," THEY CERTAINLY UNDERSTOOD THE IDEA OF FOODS SERVED IN SEVERAL LARGE COURSES FOR FORMAL OR COURT DINNERS. FOR MODERN DINERS, HOWEVER, THIS LOVELY 17TH-CENTURY MUSSEL RECIPE MAKES A PERFECT FIRST COURSE.

AFTER MONTHS OF EATING A SEA DIET OF DRIED PEAS, OATS, & SALT MEATS, THE PASSENGERS ON THE MAYFLOWER WERE DELIGHTED TO FIND MUSSELS WHEN THEY FIRST MADE LANDING ON CAPE COD. THEY WERE ABUNDANT & EASILY GATHERED. THIS RECIPE IS ADAPTED FROM THOMAS DAWSON, THE SECOND PART OF THE GOOD HUSWIVES JEWELL, 1597.


4 LBS OF MUSSELS
2 TBSP BUTTER
½ CUP CHOPPED PARSLEY
½ CUP RED WINE VINEGAR
¾ TSP SALT
¼ TSP FRESHLY GROUND BLACK PEPPER
2 GARLIC CLOVES, MINCED


PLACE MUSSELS IN COLD WATER & SCRUB THEM CLEAN. "BEARD" THEM BY TAKING OFF THE TUFT OF FIBERS PROJECTING FROM THE SHELL (IF THERE ARE ANY—MANY FARM-RAISED MUSSELS ARE "BEARDLESS"). DISCARD ANY MUSSELS THAT ARE BROKEN OR DO NOT CLOSE WHEN TOUCHED.

PLACE 1 CUP OF WATER & ALL INGREDIENTS EXCEPT THE MUSSELS INTO A LARGE POT, COVER, & BRING TO A BOIL OVER HIGH HEAT. ADD THE MUSSELS & REDUCE THE HEAT SO THAT THE MUSSELS COOK AT A SIMMER. COOK, SHAKING THE POT OCCASIONALLY, FOR 10 MINUTES OR UNTIL ALL OF THE MUSSELS HAVE OPENED FULLY. KEEP AN EYE ON THE MUSSELS—IF COOKED TOO LONG, THEY CAN BE CHEWY.

TO SERVE, POUR THE MUSSELS & BROTH INTO BOWLS, SETTING ANOTHER EMPTY BOWL ON THE TABLE FOR DISCARDED SHELLS.


MAKES 8 SERVINGS.



STEWED TURKEY WITH HERBS & ONIONS

THIS RECIPE IS ADAPTED FROM GIVING THANKS: THANKSGIVING RECIPES & HISTORY, FROM PILGRIMS TO PUMPKIN PIE.

IF YOU HAVE NEVER THOUGHT TO BOIL A TURKEY, THIS 1623 RECIPE WILL MAKE A BELIEVER OUT OF YOU. WHILE THE ORIGINAL RECIPE CALLS FOR A WHOLE BIRD, THE MODERN RECIPE IS ADAPTED TO USE WITH PREPACKAGED TURKEY PIECES. IF YOU WOULD LIKE USE A SMALL WHOLE BIRD (10 - 12 LBS), CUT IT INTO TEN PIECES BEFORE BOILING—IT IS REALLY DIFFICULT & POTENTIALLY DANGEROUS TO LIFT A WHOLE STEAMING TURKEY FROM A POT OF BOILING BROTH. FOR THIS LARGER AMOUNT OF TURKEY, YOU WILL NEED TO DOUBLE THE OTHER INGREDIENTS.


4 LBS TURKEY PARTS (THIGHS & LEGS WORK WELL FOR THIS RECIPE)
1 TSP SALT
2 LG ONIONS, SLICED INTO ¼-INCH RINGS
BUNDLE OF FRESH HERBS, TIED (ANY COMBINATION OF THE
FOLLOWING ARE APPROPRIATE: SAGE, THYME, PARSLEY, MARJORAM, OR SAVORY), OR 2 TBSP DRIED
1/3 CUP RED WINE VINEGAR OR CIDER VINEGAR
2 TBSP SALTED BUTTER
2 TBSP SUGAR
1 TSP BLACK PEPPERCORNS
¼ TSP GROUND CLOVES
6 TO 8 – 1 INCH THICK SLICES OF HEARTY BREAD, CUT IN HALF & TOASTED OR FRIED UNTIL BROWNED


RINSE THE TURKEY PIECES & PLACE THEM IN A POT LARGE ENOUGH TO ACCOMMODATE THEM. COVER WITH COLD WATER & ADD THE SALT. COVER THE POT & BRING THE CONTENTS TO A BOIL OVER MEDIUM-HIGH HEAT. REDUCE THE TEMPERATURE TO KEEP THE BROTH AT A LOW SIMMER FOR 1 HOUR. PERIODICALLY, SKIM ANY FROTH THAT RISES TO THE SURFACE.

AFTER AN HOUR, REMOVE THE TURKEY PIECES & SET ASIDE TO COOL. RAISE THE HEAT UNTIL THE BROTH COMES TO A BOIL. CONTINUE BOILING, UNCOVERED, UNTIL THE LIQUID IS REDUCED BY HALF. (THIS WILL TAKE ABOUT AN HOUR.)

WHEN THE BROTH IS REDUCED, ADD THE SLICED ONIONS, HERBS, VINEGAR, BUTTER, SUGAR, PEPPERCORNS, & CLOVES. SIMMER FOR ABOUT 20 MINUTES, UNTIL THE ONIONS ARE SOFT. WHILE THE BROTH IS SIMMERING, CUT THE COOLED TURKEY INTO SERVING PIECES.

BEFORE SERVING, TASTE THE BROTH & ADJUST THE SEASONING. PLACE THE MEAT INTO THE BROTH & "LET IT TAKE A WALME OR TWO," THAT IS, LET IT SIMMER GENTLY FOR JUST A MINUTE. POUR THE TURKEY & SAUCE INTO A SERVING BOWL. PASS THE "SIPPETS" (TOASTED BREAD SLICES) TO SERVE AS A BASE FOR THE TURKEY & TO SOP UP THE SAUCE.


MAKES 6 SERVINGS.



STEWED PUMPKINS

THIS RECIPE IS ADAPTED FROM GIVING THANKS: THANKSGIVING RECIPES & HISTORY, FROM PILGRIMS TO PUMPKIN PIE.

THIS RECIPE COMES FROM JOHN JOSSELYN, AN EARLY TRAVELER TO NEW ENGLAND. STEWED PUMPKIN WAS COMMON, EVERYDAY FARE—A "STANDING DISH"—PARTICULARLY IN THE FALL & WINTER.


4 CUPS COOKED SQUASH OR PUMPKIN, MASHED
4 TBSP UNSALTED BUTTER
1 - 2 TBSP OF CIDER VINEGAR
1 - 2 TSP OF GROUND GINGER (OR ANY COMBINATION OF NUTMEG, CLOVES, CINNAMON, &/OR PEPPER, TO TASTE)
1 TSP SALT


PLACE THE SQUASH, BUTTER, VINEGAR, & SPICES IN A SAUCEPAN OVER LOW HEAT. STIR & HEAT UNTIL ALL OF THE INGREDIENTS ARE WELL-COMBINED & HOT. ADJUST THE SEASONINGS TO YOUR LIKING & SERVE.


MAKES 8 SERVINGS.



A SWEET PUDDING OF INDIAN CORN

THIS RECIPE IS ADAPTED FROM GIVING THANKS: THANKSGIVING RECIPES & HISTORY, FROM PILGRIMS TO PUMPKIN PIE.

IN NEW ENGLAND, NATIVE CORN MADE ITS WAY INTO MANY DISHES THAT HAD FORMERLY BEEN MADE WITH ENGLISH "CORNS" LIKE OATS, WHEAT, & RICE. ADAPTATIONS OF ENGLISH PORRIDGE & RICE PUDDING RECIPES WERE PARTICULARLY WELL SUITED TO MAIZE. THIS PARTICULAR CORN DISH IS SWEETENED WITH SUGAR & ENRICHED WITH MILK. THE VARIATION GIVEN AT THE END IS A MORE DELUXE VERSION BASED ON 17TH-CENTURY RICE PUDDING RECIPES.


6 CUPS WATER
¼ TSP SALT
2 CUPS VERY COARSE GRITS (GONSALVES BRAND IS BEST)
1 CUP MILK
2 TBSP SUGAR (OR MORE TO TASTE)


BRING WATER TO A BOIL IN A LARGE SAUCEPAN. STIR IN THE SALT & THE COARSE GRITS, STIRRING UNTIL THE CONTENTS OF THE POT RETURN TO A BOIL. TURN THE HEAT TO LOW, & COOK VERY GENTLY FOR 10 MINUTES, STIRRING FREQUENTLY. BE SURE TO STIR ACROSS THE BOTTOM OF THE POT TO KEEP THE GRITS FROM STICKING.

REMOVE FROM THE HEAT & ALLOW TO STAND ABOUT A HALF HOUR OR UNTIL THE GRITS ARE TENDER. STIR IN THE MILK & SUGAR (& ANY DESIRED OPTIONAL SPICES).

VARIATION:—TO MAKE A MORE DELUXE VERSION, YOU CAN USE CREAM IN PLACE OF MILK, ADD SWEET SPICES TO TASTE (LIKE CINNAMON, NUTMEG, MACE, CLOVES, OR GINGER) & ½ CUP OF CURRANTS OR RAISINS.

[CCary]

Looking for a fruit salid recipe that the dressing is cooked I think it even has vinagar with egg yoaks in it. I haD IN cALIF.

[rhodry69]

Mashed Potatoes With Sage & White Cheddar Cheese


4 Lbs Russet Potatoes, Peeled, Cut Into 1½ Inch Cubes
¼ Cup Butter
2 Tbsp Plus 1 Tsp Minced Fresh Sage
¾ Cup Whipping Cream
¾ Cup Whole Milk
2¼ Cups Packed (about 9 Oz) Coarsely Grated Sharp White Cheddar Cheese


Butter 8 – 10 Cup Baking Dish.

Cook Potatoes In Large Pot Of Boiling Salted Water Until Tender, About 12 Minutes.

Meanwhile, Melt Butter In Medium Saucepan Over Medium-high Heat. Add 2 Tablespoons Sage; Stir Until Butter Begins To Brown, About 3 Minutes. Add Cream & Milk; Bring To Simmer.

Drain Potatoes; Return To Pot. Stir Over Medium Heat Until Excess Moisture Evaporates.

Add Cream Mixture; Mash Potatoes.

Stir In 1¾ Cups Cheese. Season Potatoes With Salt & Pepper.

Transfer To Prepared Dish. Sprinkle With ½ Cup Cheese & 1 Teaspoon Sage. (can Be Made 2 Days Ahead. Cover With Plastic; Chill.)

Preheat Oven To 375°f.

Bake Potatoes Uncovered Until Heated Through & Golden Brown, About 45 Minutes.


Makes 10 Servings.

[rhodry69]

Carrot Puree With Ginger & Orange


3 Lbs Carrots, Peeled, Cut Into ½ Inch Rounds
4 Tbsp Sugar
1/3 Cup Fresh Orange Juice
½ Cup Butter, Cut Into Pieces, Room Temperature
1½ Tbsp Minced Peeled Fresh Ginger
1 Tbsp Grated Orange Peel
1 Tbsp Fresh Lemon Juice


Cook Carrots & 3 Tablespoons Sugar In Large Pot Of Boiling Salted Water Until Carrots Are Very Tender, About 25 Minutes. Drain Well.

Return Carrots To Same Pot; Stir Over Medium Heat Until Any Excess Moisture Evaporates.

Meanwhile, Bring Orange Juice To Simmer In Heavy, Small Saucepan Over Medium Heat. Add Butter, Ginger & Orange Peel; Whisk Until Butter Melts. Whisk In Lemon Juice & Remaining 1 Tablespoon Sugar.

Purée ½ Of Carrots & ½ Of Juice Mixture In Processor Until Smooth. Transfer To Large Bowl. Repeat With Remaining Carrots & Juice Mixture. Season To Taste With Salt & Pepper.

Can Be Prepared 1 Day Ahead. Cover & Refrigerate. Re-warm Carrots In Microwave Oven On High About 4 Minutes Or Re-warm In Saucepan Over Medium-low Heat, Stirring Frequently.


Serves 8.

[rhodry69]

Butternut Squash With Tangerine & Sage Glaze


Squash With Long, Thin Necks Will Yield Uniform Rounds When Sliced & Ensure Even Cooking.


8 Lbs Butternut Squash With Long Necks
1 Cup Fresh Tangerine Juice, Divided
½ Cup Whipping Cream
¼ Cup Butter
2 Tbsp Grated Tangerine Peel
About 30 Fresh Sage Leaves


Preheat Oven To 375°f.

Cut Neck Off Each Squash. Peel Necks & Cut Crosswise Into Generous 1/3 Inch Thick Slices.

Overlap Slices In 2 Large Baking Dishes. Sprinkle With Salt & Pepper.

Spoon 6 Tablespoons Tangerine Juice Over Squash. Spoon Cream Over Squash; Dot With Butter. Bake Squash Until Beginning To Brown, About 30 Minutes.

Mix Tangerine Peel Into Remaining 10 Tablespoons Juice; Drizzle Over Squash. Place 1 Sage Leaf Atop Each Squash Round.

Bake Until Squash Are Very Tender & Tops Are Browned In Spots, About 30 Minutes Longer (do Not Turn Squash Over At Any Point).

Can Be Prepared 4 Hours Ahead. Let Stand At Room Temperature. Before Serving, Heat In 375°f Oven Until Warm, About 15 Minutes.)


Makes 16 Servings.

[rhodry69]

Baked Spiced Butternut Squash With Apples & Maple Syrup


This Sweetly Spiced Dish Is A Nice Substitute For Sweet Potatoes.


½ Cup Butter
¾ Cup Pure Maple Syrup
¼ Cup Apple Juice
1 Tsp Ground Cinnamon
½ Tsp Ground Allspice
½ Tsp Salt
3 Sm Butternut Squashes, Peeled, Halved Lengthwise, Seeded, Cut Crosswise Into 1/3 Inch Thick Slices
4 – 6 Oz Granny Smith Apples, Peeled, Halved, Cored, Cut Into ¼ Inch Thick Slices


Preheat Oven To 400°f. & Butter 13 X 9 X 2 Inch Glass Baking Dish.

Stir Butter, Maple Syrup & Apple Juice In Small Saucepan Over Medium-low Heat Until Butter Melts. Increase Heat & Boil Until Mixture Is Slightly Reduced, About 5 Minutes. Remove From Heat; Whisk In Cinnamon, Allspice & Salt.

Arrange 1/3 Of Squash Slices In Prepared Dish. Top With Half Of Apple Slices, Then 1/3 Of Squash Slices. Arrange Remaining Slices Of Squash & Apple Atop, Alternating Squash & Apple Slices & Overlapping Slightly. Sprinkle Lightly With Salt & Pepper. Pour Maple Syrup Mixture Over & Cover Baking Dish Tightly With Foil.

Bake Casserole Until Squash Is Almost Tender, About 50 Minutes. Uncover & Bake Until Squash Is Tender, Basting Occasionally With Syrup, About 20 Minutes Longer.

Can Be Made 1 Day Ahead. Cover With Foil & Refrigerate. Re-warm, Covered, In 350°f Oven About 25 Minutes, Or Microwave On High About 8 Minutes.)

Spoon Syrup From Dish Over Vegetables & Serve.


Serves 8 - 10.

[rhodry69]

Spiced Sweet Potato Biscuits
2 Cups All-purpose Flour
¼ Cup Light Brown Sugar
1 Tbsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
¼ Tsp Cayenne Pepper
1/3 Cup Chilled Butter, Cut Into Chunks
1 Cup Puréed Baked Sweet Potato (about 1 Lg Or 2 Med. Measure Pulp Before Pureeing)
¾ Cup Plain Yogurt
Milk For Brushing Tops Of Biscuits


Preheat The Oven To 425° F.

In A Large Bowl Stir Together The Flour, Brown Sugar, Baking Powder, Baking Soda, Salt & Cayenne. With A Pastry Blender (or In A Food Processor, With The Steel Knife) Cut In The Cold Butter Until The Mixture Resembles Coarse Crumbly Meal.

In Another Bowl, Mix Together The Sweet Potato Puree & The Yogurt, Stirring Or Beating Until Smooth.

Add The Sweet Potato Mixture To The Flour Mixture & Stir Until Everything Is Evenly Moistened & The Dough Sticks Together When Handled. Don't Over-mix.

Flour The Dough Lightly & Pat Or Roll Out On A Floured Surface To A Thickness Of About ½ Inch.

Cut With 2 Inch Round Biscuit Cutter & Arrange On An Ungreased Baking Sheet. Brush Tops Lightly With Milk.

Bake For 12 - 14 Minutes Or Until The Biscuits Are Lightly Browned On The Bottom & The Tops Are Beginning To Turn Golden.
To Bake Sweet Potatoes, Prick The Skin With A Fork In Several Spots, Then Bake In A 425°f Oven For 45 Minutes To One Hour, Or Until Completely Tender.

[Kitchen Witch]

THANKSGIVING DAY SAUSAGE STUFFING

1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 cup. Saute onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. Yield: 12 Servings

[Leetam716]

My grandmother always made this on Thanksgiving and it is so good, I still make it to this day. It is her recipe, she was old time italian and wasnt much for measuring as you will see...

Spinach stuffing

2 Lg. cans of spinach (drained really good)
1/2 Lb. sausage meat ( the kind without casing)
5 cloves of garlic, minced
Lots of italian parsley, chopped
Lots of grated parmesan cheese
1 egg
S+P
Lots of bread crumbs

Combine all ingredients together.....mix, mix, mix really well and stuff in Turkey. I usually have some left over that I just put in a casserole dish and bake

[Kitchen Witch]

THANKSGIVING CAKE

1 box spice cake mix
1 c. canned pumpkin
1/2 c. vegetable oil
1 pkg. vanilla instant pudding mix
3 eggs
1 tsp. cinnamon
1/2 c. water
1/2 c. pecans, chopped

Put all but pecans in a mixing bowl. Mix at medium speed for 5 minutes. Add pecans last. Grease a Bundt pan well with margarine. Sprinkle with flour. Pour in batter and bake at 350 degrees for 40-45 minutes. Let cool in pan for 10-15 minutes. Serve with Cool Whip.

[Kitchen Witch]

WARM CRANBERRY SAUCE

1 Tbsp. butter or margarine
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 cup whole berry cranberry sauce
1/4 cup honey
1/2 cup mayo

1. In 2-quart saucepan, melt butter over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. Stir in cranberry sauce and honey. Add mayo and stir until blended. Reduce heat and simmer, stirring occasionally, 10 minutes or until sauce is slightly thickened. Serve, if desired, over sliced roasted turkey or chicken.

Makes:
1 cup

[Kitchen Witch]

CREAMY MUSHROOM TURKEY GRAVY

1 Tbsp. butter or margarine
1/2 cup sliced mushrooms
1 cup water
1 package turkey gravy mix
1/4 cup sour cream

In 2-quart saucepan, melt butter over medium-high heat and cook mushrooms, stirring occasionally, 2 minutes or until mushrooms are tender. With wire whisk, stir in water and gravy mix. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 1 minute. Remove from heat and let cool 2 minutes. Stir in sour cream.

Makes:
1-1/4 cups

[yummymummy101277]

Pumpkin Gooey Butter Cakes

Cake:

1 (18 1/4 oz.) pkg. yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz.) box powdered butter
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9in. baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread the pumpkin mixture over the cake batter and bake for 40 to 50 min. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:

Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20 oz. can of crushed pineapple to the cream cheese filling. Proceed as directed above.

Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of pumpkin. Proceed as directed above.

Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Enjoy!

[Kitchen Witch]

SWEET POTATO BUTTER

2 garlic cloves
Freshly ground pepper to taste
2 sweet Potatoes
Fine sea salt. to taste
2 medium carrots
2 T. chopped parsley
1/2 to 3/4 c. vegetable broth
2 T. chopped cilantro (Optional)
1 T. olive oil

Put unpeeled garlic cloves on aluminum foil and bake at 350* F. about 10 minutes, until soft. Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft. Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 c. broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full.
Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.
Makes 6 servings.

[Kitchen Witch]

Polynesian Pumpkin Pie

3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup karo syrup
1 1/2 cups coconut milk
1 1/2 cups pumpkin puree
1 tablespoon Meyers rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1 partially baked 10-inch pie shell

1. Preheat oven to 350.

2. Whisk together the eggs and the brown sugar in a large mixing bowl. Add the karo syrup and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.

3. Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with your favorite non-dairy topping.

[Kitchen Witch]

Pumpkin Bombe With Flaming Mincemeat Sauce

1 (1 lb.) can pumpkin (2 c.)
1 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. salt
2 qt. vanilla ice cream


In large mixer bowl, blend pumpkin, brown sugar, spices and salt. Cut ice cream into chunks. With mixer on low speed, beat ice cream into pumpkin mixture until smooth and well blended. Pour ice cream mixture into a 10 or 12-cup bombe mold; plunge a spatula down through the ice cream several times to release air bubbles. Freeze at least 24 hours. Unmold into a chilled plate; return to freezer. When hardened, wrap in plastic wrap and return to freezer, can be stored for up to 1 week. To serve, place on a chilled plate; garnish with nuts, if desired. Cut into slices or wedges; spoon some hot mincemeat sauce over each serving.



Flaming Mincemeat Sauce:

1 large (1 lb. 12 oz.) jar
prepared mincemeat
1 orange peel, grated
1/4 c. warm brandy (optional)

Combine prepared mincemeat with grated peel; heat in a chafing dish until bubbly. If desired, ignite warm brandy; pour flaming over the mincemeat. Serve over ice cream. Mincemeat may be kept warm over a low flame, stirring occasionally. Makes 3 cups. Serves 12.

[Kitchen Witch]

BBQ Turkey on a Stick

1 tablespoon oil
1 medium onion, chopped
1 cup chili sauce
1/4 cup ketchup
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon paprika
1 1/2 pound turkey breast cut into strips
salt and pepper to taste

In large skillet over medium heat, heat oil. Add onion and saute until soft and golden. Stir in chili sauce, ketchup, vinegar, brown sugar and paprika. Reduce heat and simmer 2 minutes; pour into large baking dish. Thread turkey strips onto skewers. Broil or barbecue turkey 1 to 2 minutes on each side, until no longer pink. Place in barbecue sauce and coat completely. Bake at 350F for 30 minutes. Makes 4 servings.

[Kitchen Witch]

Cranberry Pumpkin Bread

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup cooked pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.

[Kitchen Witch]

Ginger Pumpkin Bisque


3/4 cup chopped shallots
1/2 cup chopped onion
2 tsp. grated fresh ginger
2 Tbsp. walnut oil or cooking oil
1/4 cup flour
4 cup chicken broth
1/2 cup apple cider
1 16 ounce can pumpkin (unseasoned)
1/3 cup maple syrup
2 bay leaves
1/4 tsp. ground cinnamon
1/4 tsp. dried thyme (crushed)
1/4 tsp. pepper
1/8 tsp. ground cloves
1 cup whipping cream (optional)
1/2 tsp. vanilla extract
1/4 cup whipping cream garnish (optional)

In 3-quart saucepan cook shallots, onions and ginger in hot oil over medium heat until tender but not brown. Stir in flour. Add chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in rest of ingredients except cream and vanilla. Return to boiling, reduce heat, cover and simmer 20 minutes. Remove from heat, discard bay leaves. Cool slightly. Using blender, blend in matches. Return to saucepan and stir in vanilla and 1 cup of cream if desired. Heat through, but do not boil. Pour servings, swirl in additional cream if desired. Makes 8 servings.

[Kitchen Witch]

Pumpkin Cheese Pie

2 unbaked 9 inch pie shells
3 cups pumpkin puree, (fresh or canned)
1 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3/4 tsp. ground nutmeg
3/4 tsp. ground cloves
3 eggs, slightly beaten
1 1/2 cups evaporated milk (1 large can)
1 1/2 tsp. vanilla extract
Topping:
12 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl. Beat well. Divide between the two pie shells. Combine all topping ingredients in small bowl of electric mixer. Beat until smooth. Spoon mixture carefully over the pumpkin filling, dividing topping between the two pies. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool on racks. Chill for 24 hours before serving.

[Kitchen Witch]

For all you holiday cooks that will be spending most of your day cooking and baking - you know that there just never seems to be enough "oven time" for cooking!

Here's an easy dessert and no baking involved!

No-Bake Pumpkin Squares

1 quart vanilla ice cream, softened
1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
16 ounce can pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Remove the ice cream from the freezer and allow to soften. In a small dish, melt the butter or margarine. Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs. Add the sugar and cooled butter and mix well. Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices. Fold in the softened ice cream and stir until smooth. Spread this evenly onto the graham cracker base. Cover and freeze until firm, about two hours.

Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature. Cut into 3-inch squares. Serve with whipped cream.

[Kitchen Witch]

Potato Bread Stuffing

5 lb Potatoes
6 tb Butter
2 tb Poultry seasoning
4 md Onions -- chopped
1/2 bn Celery -- chopped
1/2 Loaf white bread - cut into cubes and dried
3 Eggs -- lightly beaten
Stock to moisten

Cook potatoes and mash with 4 tbsp of butter. Season with 1 tbsp poultry seasoning. Add onions and celery and mix well. Add the bread cubes, remaining 2 tbsp of butter, and eggs. Stir until well mixed and season with salt and peper and at least one additional tbsp of poultry seasoning.
Moisten further with stock, if necessary. Let sit for a few hours before stuffing the bird. Stuffs a 12-15 lb bird.

[Kitchen Witch]

Yogurt Mashed Potatoes

4 medium potatoes, peeled
1/2 cup plain lowfat yogurt (not fat-free)
6 tablespoon milk (warmed slightly in the microwave)
1 1/2 tablespoon butter
salt and pepper to taste

Cut peeled potatoes into quarters. Place potatoes in large pot and cover with water. Cover. Cook potatoes over medium heat until soft. Drain potatoes.

Mash potatoes with a potato masher. Add yogurt, butter and a little of the milk.

Beat with an electric mixer.

Gradually add remaining milk until desired consistency. Salt and pepper to taste.

[Kitchen Witch]

Mashed Sweet Potatoes With Marshmallows

2 1/4 lb Sweet potatoes (canned or Precooked)
2 c Milk
3 T Brown sugar
3 T Melted butter
dash t Salt & Pepper
dash Cinnamon
1/4 c Raisins
Marshmallows

Mash sweet potatoes by putting through a sieve or beating in an electric beater or using a potato masher or food mill. Add milk gradually Mix in remaining ingredients. Put in buttered casserole. Bake at 250 deg. F for 20-30 minutes Cover top with marshmallows. Return to oven until marshmallows are slightly melted and a golden brown color.