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What's cooking Suzanne?

By Staff
We are here cooks. Thanksgiving is only a few days away, but it's not to late to share a make-ahead cranberry sauce and a delicious corn casserole with you. Both recipes are easily doubled and can be made ahead of time. You can freeze the corn casserole if you prepare it early. Mix it up, freeze it, then thaw and cook it on Thanksgiving Day. What a help this is to a busy cook. Store the cranberry sauce in the refrigerator for up to a week. The rest of our recipe page includes recipes for your holiday meal. If you don't cook them all this holiday, clip and save for another day or add them to your favorite cookbook.
Make-Ahead Fresh Cranberry Sauce
2 lbs. fresh cranberries, washed and sorted
2 c. water
2 c. brown sugar
1 c. walnuts, chopped
1 c. white raisins
Put the cranberries in a large saucepan. Pour water over them and stir in brown sugar. Bring to a boil and cook over medium heat until the cranberries pop open. Reduce to simmer and add the walnuts and raisins. Simmer for about 15 minutes. Put into a storage bowl and refrigerate.
Corn Casserole
3 cans cream corn
3/4 stick oleo
1/2 c. meal
2 eggs
1 onion
1/4 c. sugar
Preheat oven to 350. Mix all ingredients and pour into greased casserole dish. Cook 40 to 45 minutes.
Orange Buttermilk Congealed Salad
8 oz. crushed pineapple (drained)
1 box peach Jell-O
Put these two things together on stove in a small pot. Let get hot, then cool. After cooling add:
2 c. buttermilk
1 lg. cool whip
Mix and put in refrigerator. This will double easily. When doubled, use a 9×13 inch Pyrex dish.
When congealed, slice in squares.
Hummingbird Cake
3 c. self-rising flour
2 c. sugar
1 t. cinnamon
3 eggs beaten
1 and 1/2 c. canola oil
1 and 1/2 t. vanilla flavoring
1 t. almond flavoring
1 (8oz.) can crushed pineapple (drained)
1 c. chopped pecans
2 c. chopped bananas (mashed)
Icing
1 box confectioners sugar
1 half c. margarine
8 oz. cream cheese
1 t. vanilla
1 c. chopped pecans
Mix by hand. Spoon batter into large greased floured pan. Bake at 350 for 40 to 45 minutes. Ice cake when cool and top with chopped pecans. May make a 3-layer cake. Looks great and tastes even better!
Pumpkin Delight
Crust
1 and 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter
Filling
2-3oz. and 3/4 oz. box vanilla instant pudding
3/4 c. milk
2 c. canned pumpkin
Dash of ground cinnamon
1-8oz. carton cool ship
1 half c. chopped pecans
Make crust and set aside. Mix cream cheese, eggs, and 3/4 c. sugar and beat until fluffy.
Put this on top of crust. Bake 20 minutes at 350 degrees and set aside to cool. Combine pudding mix and milk and beat 2 minutes. Add pumpkin and cinnamon and mix well. Stir in 1 c. Cool Whip. After above is cooled, spread pudding mix over baked mixture and put remaining Cool Whip on top and sprinkle with pecans.

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