By Staff
Today we are sending you recipes of a Thanksgiving meal, complete with turkey and accessories.
You can use it as is or pick and choose any recipe you think your family and friends will enjoy, and if you get a minute, pass on to someone else.
You know Thanksgiving is a about being thankful and we are thankful we can share these recipes with you.
Hope they are of use
Baked Turkey
Take a thawed turkey, rub olive oil all over the bird and salt and pepper. Take aluminum foil and completely cover the turkey. Put in a roaster pan, uncovered, bake at 350 for 30 minutes for every pound the turkey weighs. Check at the end of the cooking. If done, you can easily insert a fork. Remove foil from turkey, put back in the oven and cook until golden brown. Remove and place on large platter for cutting.
Turkey Dressing
2 T. light butter
2 T. olive oil
1-8oz. pkg. mushrooms(optional)
1 c. chopped celery
1/2 c. chopped green pepper
1 pan cooked cornbread
1 c. half-and-half
1/4 c. flat leaf parsley
1/2 c. melted butter
1 T. fresh sage, chopped
1 t. salt
1/2 t. pepper
2 lg. eggs beaten
1/2 t. rosemary
1 1/2 c. chicken broth
Melt 2 T. butter with oil in a large skillet and add mushrooms, celery, and bell pepper and saute' 8 to 10 minutes or until vegetables are tender. Crumb cornbread into a large mixing bowl. Stir in mushroom mixture, half and half, and next 6 ingredients and rosemary. Add chicken broth and stir until moistened. Spoon into a lightly greased 13×9 inch baking-dish. Bake covered at 350 for 25 to 30 minutes or until golden.
Biscuit Rolls
5 full c. of flour (self-rising)
1/3 c. sugar
1 t. soda
1 c. Snowdrift or Crisco Shortening
2 pkgs. yeast dissolved in 1/4 c. water
2 c. buttermilk
Mix dry ingredients. Cut in Snowdrift. Stir in yeast and buttermilk. Use enough flour to make a soft dough, but don't handle too much. Roll dough 1/4 inch thick. Cut and bake at 450. These rolls are better if the dough is refrigerated overnight. Knead only the amount of dough you need each time. Store remainder in refrigerator. No rising time needed.
Cranberry Salad
2 c. fresh cranberries
2 small packs strawberry jell-o
1 orange
1 c. marshmallows
3 c. hot water
1 c. sugar
1 c. pecans(chopped)
1/2 c. celery (chopped)
1 c. crushed pineapple(drained)
Grind cranberries, orange and marshmallows and set aside. Dissolve Jell-O in hot water. Let get until partially set. Add cranberry mixture and remaining ingredients. Place in refrigerator to congeal.
French Beans
2-(1-lb. cans) French style green beans
2-(4oz. cans) mushrooms
1 medium onion
1/2 stick butter or margarine
1/4 c. flour
2 c. milk
1 c. light cream
3/4 lb. sharp cheddar cheese
2 t. soy sauce
1 t. salt
1/4 t. pepper
1-5oz. sliced water chestnuts, drained
1/2 c. toasted sliced almonds
Saute' mushrooms and diced onion in butter. Add flour and milk and cook until smooth. Add cream stirring constantly until thick.
Add cheese, soy sauce, salt and pepper and simmer until cheese melts.
Drain beans and mix with sauce. Drain water chestnuts and pour into casserole. Bake 20 minutes at 325 until bubbles at edge. Sprinkle with almonds. Can prepare ahead.
Overnight Cold Slaw
12 c. shredded cabbage
1 green pepper, chopped
1 medium red onion, chopped
2 carrots, shredded
1 c. sugar
Dressing
2 t. sugar
1 t. dry mustard
1 t. celery
1 t. salt
1 c. vinegar
3/4c. vegetable oil
In a large bowl, combine first four ingredients. Sprinkle with sugar and set aside.
In a saucepan, combine dressing ingredients and bring to a boil.
Remove from heat and pour over vegetables, stirring well before serving.
Sweet Potato Casserole
3 c. cooked mashed potatoes
2 eggs
1 c. sugar
1/2 c. milk
1/2 c. butter
Topping
1 c. light brown sugar
1/3 c. butter
1/2 c. flour
1 c. chopped pecans
Add all ingredients except topping mix.
Pour this mixture into a greased casserole dish.
Mix the ingredients for the topping and crumble on top of casserole. Bake in a 350 oven for 25 minutes.
Pecan Pie Bars
2 c. un sifted flour
1/2 c. confectioners sugar
1 c. cold margarine
1 c. sweetened condensed milk
1 egg
1 t. vanilla extract
6 oz. pkg. almond chips
1 c. chopped pecans
Preheat oven to 350.
In medium bowl, combine flour and sugar and cut in margarine until crumbly. Press firmly on bottom of 13×9 pan.
Bake 15 minutes. Meanwhile, in medium bowl beat sweetened condensed milk, egg, and vanilla.
Stir in chips and pecans. Spread evenly over crust. Bake 25 minutes or until golden brown. Cool. Cut into bars.
Store, covered, in refrigerator. Makes 36.