Thanksgiving recipe Exchange.......

[Pburgh]

Let's start with

CANDIED SWEET POTATOES WITH PECANS

8 medium sweet potatoes or yams
1 to 1 1/2 sticks of butter
1 12 oz bag of whole shelled pecans
1 cup of maple (pancake) syrup
1 cup of brown sugar
1 TBS of cinnamon
1 bag of marshmallows
9x12 baking dish

boil potatoes till you can stick a fork in them without much pressure
peel potatoes (skins will come right off)
Slice potatoes really thick and place in dish
sprinkle with cinnamon and pecans
pour syrup over mixture
sprinkle brown sugar over mixture
dice butter and place over mixture
cover with foil
bake covered for 30 minutes at 375°
remove foil and put marshmallows on top of mixture
bake till marshmallows are browned or melted.

You can cook this at home and take it to Grandma's for dinner. When you get there pop the marshmallows on top and put it in the oven too finish.

Grandma will love you and think you learned everything from her!!!!!!

[CajunMama]

Carrot Souffle
(Piccadilly Cafeteria Recipe)

2 lbs. peeled carrots
2 cups sugar
6 eggs
1 tbsp. baking powder
4 tbsp. flour
1 cup melted margarine
1 tbsp. vanilla

Cook or steam carrots for 45 minutes or until soft. While carrots are hot, whip in blender or food processor. Add sugar, baking powder, vanilla and flour. Mix until smooth. Stir in eggs and then margarine. Pour into baking dish.

Bake 350° for 1 1/2 hours. Dust with powdered sugar before serving.

[Miss Mary]

For a green vegetable casserole instead of the usual green bean/mushroom soup/onions one, try:

Brocolli Casserole

Cook one 10 oz box of frozen chopped brocolli. Drain. Make a white/cheese sauce by melting 2 tablespoons of butter/margarine in a saucepan. Slowly add a few tablespoons of flour. Slowly add milk (about 3/4 cup, more or less). Then add grated cheese (any type you have on hand will do: Monterey Jack/Cheddar/Swiss/Colby), about 1 cup. Keep stirring over medium heat until the sauce is thick, cheese is melted and lumps are gone (hint, you can cheat and strain it thru a strainer at the end). Mix in the brocolli and a few teaspoons of dried onion flakes (or cook fresh ones in the butter during the first step). Once it's all stirred well, add one beaten egg. Mix well again. Then turn into a shallow, greased casserole dish. Cover with foil or lid. Bake at 325 or 350 for about 30 minutes until bubbly. Remove foil for last 5 or 10 minutes to brown. Sprinkle Progresso seasoned bread crumbs on top for a nice look before baking.

Adjust amounts to how many servings you need (they are listed on the vegetable package).

Swiss cheese adds a different flavor and I get many compliments when I use swiss. I've made this so many times now, I don't even need to see the recipe. Probably tossed it by now anyway.

Mary

PS - another variation of this recipe is to use frozen cauliflower. Cheddar or Colby would be better with cauliflower, for color and taste.

[CajunMama]

Chex Mix
2 boxes of Rice Chex
1 box of Corn Chex
1 box of Cheese Tidbits
1 can of salted peanuts
3 sticks of butter
1 heaping tbsp. of garlic salt
1 full tbsp. of celery salt
1/2 tbsp. ( or less) of cayenne pepper
2 tbsp. worchestire sauce

In a large trash bag (an unused one of course!) combine cereals, tidbits, peanuts, garlic & celery salt.

In microwave, melt butter. Add cayenne pepper and worchestire sauce. Pour into cereal mixture and mix very well.

Pour into roasting pan & cover. Bake at 250° for 1 hour, stirring every 20 minutes. Uncover and bake for 30 minutes, stirring twice.

[stormy]

this is so good Corn pudding
2 C. frozen corn drained
2 C. milk
4 T. flour
1 t. salt
4 of 5 T. sugar
2 T. melted butter
2 well beaten eggs

Blend milk and eggs. combine the corn, flour, salt, sugar, and butter. pour the egg mixture on top and stir till blended. put in a greased dish and bake at 350 for 1 hour. if the top in getting to brown cover.

[Pburgh]

stormy, that's just the way my Mom makes it. She puts a can of creamed corn in too. Oh boy, I can almost smell that cooking!!!

[stormy]

hey tricka can i add a couple more or just one. i have a couple of more i would love to share

[azsnowman]

O'TAY......here's the one that TWC used on their main webpage for the holidays. I use this recipe mainly over the holidays, it's GREAT anytime:

Tomato Shrimp Aspic

2 cups tomato juice
1 large box of lemon jello
2 cans of tiny shrimp (rinsed)
2 stalks of celery (diced fine.....not 2 WHOLE stalks, just 2 pieces "LOL!)
1 bunch of green onions (cleaned and diced fine)
1 tblspn of lemon juice
salt/pepper to taste

Bring 2 cups of tomato juice to a *low* boil, in a medium bowl, pour the juice over the jello, stir until disolved, mix in remaining ingreds., chill at least 12 hours before serving.


This is GREAT with Thanksgiving, it compliments the turkey and dressing.

Dennis

[breeze]

This is good over the stuffing/dressing and/or mashed
potatoes!


Giblet Gravy

4 cups stock reserved from cooking hen
Giblets from hen(liver, gizzard, and neck) chopped
2 chicken bouillon cubes
3 tablespoons cornstarch
1/3 cup cold water
1 hard boiled egg, sliced
Salt and pepper to taste

Bring stock to a boil along with giblets
and the meat that has been removed from
the neck. Add bouillon cubes. Mix cornstarch with
water and add to boiling stock, stirring constantly.
Reduce heat and continue to cook for 2 or 3 minutes.
Add salt and pepper to taste, and add sliced boiled egg.
Serve with hen.

[Bestofour]

This isn't a recipe, but it's a lovely center piece for Thanksgiving. I take a small pumpkin, bigger than real small, but smaller than a basketball, cut the top off, clean it out, fill it with water, and put flowers in it. I use mums or camellias out of my yard. The pumpkin is water proof so you don't have to sit it on something and it keeps for weeks. The flowers have to be changed though. I have also gotten 5 different size pumpkins and spray painted them with a shiny paint, cooper is good, and sit them together on the floor or on the porch. They'll stay that way if it's cool for months.

[deb_in_nc]

Festive Pumpkin Pie


Recipe Rating:

Prep Time: 25 min
Total Time: 4 hr 25 min
Makes: 8 servings


Ratings and comments
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2 cups finely crushed NABISCO Ginger Snaps
1/3 cup butter or margarine, melted
1-1/2 cups canned pumpkin
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. rum extract (optional)
2 tubs (8 oz. each) COOL WHIP Whipped Topping, thawed, divided
PLANTERS Pecan Halves



MIX crumbs and butter. Reserve 1/4 cup of the crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
MIX pumpkin, marshmallow creme and extract in large bowl with electric mixer or wire whisk until well blended. Gently stir in 1 tub of the whipped topping; pour into crust. Sprinkle with reserved crumb mixture; cover.
FREEZE 4 hours or until firm. Remove from freezer. Top with remaining whipped topping and pecans. Place in refrigerator 30 minutes before serving.
I substitute Graham Cracker crust for Ginger Snap crust.

This is a good one for those of us that live in the deep south. We inhale it here. I also saved a pumpkin from Halloween to carve a turkey for Thanksgiving.

[ColdFront77]

I also saved a pumpkin from Halloween to carve a turkey for Thanksgiving.

...........How is the pumpkin used to carve the turkey for Thanksgiving?

[breeze]

This is my Mama's cornbread dressing. She always cooks
it separately from the turkey. Some of the directions are
somewhat unspecific - meaning that you just have to "play"
with it to suit your own tastebuds. This is the dressing recipe
that I grew up eating!



Mama's Cornbread Dressing

12 cups crumbled cornbread
2 cups finely-chopped celery
2 cups finely-chopped onion
2 TBSP poultry seasoning OR sage to taste (Ma uses sage)
Chicken or Turkey broth - as much as is needed
to make dressing moist
Melted butter - 1 cup, or, more, if desired
Mix until moist
Cook on 300°F until brown on top.

[CajunMama]

Need something to nibble on?

Sugared Pecans

1 cup sugar
2 egg whites
1 lb. pecan halves
1/2 cup butter
salt

Beat egg whites and fold sugar into them. Add pecans and coat well.

Place butter on a cookie sheet and melt it in a 350° oven. Sprinkle in pecans. Bake 30 minutes but stir every 10 minutes. Sprinkle salt on the pecans the first 2 times you stir. Drain on paper towels. Store in airtight container.

[Angel]

In Australia we do not celebrate Thanksgiving but i wish we did, people don't give thanks enough for things that they have become complacent over, but i love cooking and I would love to add a recipe or two.

Crostoli

These are not too sweet and are great served with coffee after dinner. They will store well in an air-tight container.

1 oz butter
1 tablespoon sugar
1 egg
2 teaspoons grated lemon rind
1 1/2 cups plain flour
1 1/2 cups Self raising flour
3/4 cups milk
1 tablespoon brandy
oil for deep frying

Sift flowers into a bowl. Combine cooled melted butter, sugar, beaten egg, and lemon rind, add to flour mixture with milk and brandy, mix to a firm dough.
Turn dough onto a lightly floured surface and knead until smooth.
Cut pastry in half and roll each half out thinly, cut into strips 3/4 inch wide by 2 inches long with knife or fluted pastry wheel. Cut 1/2 inch long slit down the center of each strip. Strips can be left plain or twisted to resemble a bow. Deep-fry in hot oil until golden brown on each side; drain well. Sift castor over each biscuit (this is a very fine sugar but not icing sugar), if you cannot get castor sugar icing sugar is a good substitute. This recipe makes 50 Crostoli. they are yummy.

[Angel]

This recipe is gluten free.

Cheese biscuits

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:
175 g reduced fat grated tasty cheese, (check that rye flour is not used as a fat substitute)
100 g rice flour
50 g ground almonds
20 g margarine, mon- or poly-unsaturated



Method:
1. Rub margarine into the rice and ground almonds and add the cheese.
2. Add a little water if required to make into a stiff dough.
3. Roll out on a gluten free floured surface and cut into shapes.
4. Bake at 180°C for 10 to 15 minutes or until golden.

Notes: Makes approximately 24 biscuits.

[breeze]

Thanks for the recipes, Angel!

You can always share Thanksgiving with us!

[Angel]

Is there a restriction on how many recipes i can put in, I would like to put more special dietary needs recipes in.

hugs angel

[StormCrazyIowan]

Post as many as y'all want, just try not to make me too hungry!

[Angel]

Hot Buttered Cranberry Punch

16 oz jellied Cranberry juice
1/3 cup Brown sugar , firmly packed
1/4 tsp Cinnamon , ground
1/4 tsp Allspice , ground
1/8 tsp Cloves , ground
1/8 tsp Nutmeg , ground
1/8 tsp Salt
2 cups Water
2 cups Pineapple juice (unsweetened)
Butter pats

Mix together heat slowly and serve.