Thanksgiving Menu

Ingredients and Directions coming soon!

• 2 TBL cornstarch for every 2 cups of turkey drippings
• ¼ cup cold water
• salt & pepper to taste

In a saucepan, add 2 tablespoons cornstarch for every 2 cuprs of turkey drippings. Add ¼ cup cold water, mix together. Bring to boil and season to taste with salt & pepper.

• 1/4 cup stick butter
• 3 stalks celery, chopped
• 1 large onion, chopped
• 2 1/2 cups chicken broth
• 1 pkg Pepperidge Farm Herb Seasoned Stuffing (14oz)

Heat the oven to 350°F. Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the broth to the saucepan and heat to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.  Season to taste.  Spoon the stuffing mixture into a greased 9x13x2-inch baking dish.  Cover the baking dish. Bake for 30 minutes or until the stuffing mixture is hot.

• 1 medium potato for each person
• 2 TBL salt
• Milk
• Butter
• (For about 10 lbs potatoes, use about 1 cup milk and 3-4 Tbsp butter)

Rinse, peel and chop potatoes. Put potatoes in large pot with water, add salt. Boil potatoes for 30-45 minutes. Drain potatoes, put in bowl and mash up with potato masher. Pour milk into empty pot, warm on high until boils. Mix with electric mixer, add milk and butter, until smooth. Add pepper and 1 Tbsp butter on top. Serve immediately.

• 3 cups sweet potatoes (mashed and cooled)
• 1 1/2 cups brown suger, packed (divided)
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 cup milk
• 3/4 cup butter, melted(divided)
• 1/3 cup flour
• 4 oz chopped pecans (chopped, 1 cup)

1. Peel 3-4 large sweet potatoes, cut them into 1-inch slices, and put them in a saucepan. Cover them with water, bring to a boil, and lower the heat to medium-low. Cover the pan and cook for about 15 minutes, or until the potatoes are very tender. Drain, mash, and let them cool slightly.
2. Heat oven to 350 degrees.
3. Butter a 2-quart casserole dish.
4. In a large bowl, combine the mashed sweet potatoes with 1 cup of the brown sugar, eggs, vanilla extract, milk, and 1/2 cup of melted butter. Blend thoroughly and spoon mixture into prepared dish.
5. In another bowl combine the remaining 1/2 cup of brown sugar, the flour, the remaining 1/4 cup of melted butter, and the chopped pecans.
6. Sprinkle the pecan topping mixture over the top of the sweet potato casserole.
7. Bake the casserole for 35 to 40 minutes, until the filling is hot and the topping has browned.

Yield: 8 servings

• 12 oz fresh cranberries (chop in food processor)
• 1 jalapeno
• 1/2 cup green onions
• 1/4 cup cilantro
• 1 TBL lime or lemon juice
• 1/4 tsp kosher salt
• 1/2 cup sugar

Combine cranberries and sugar and chop in food processor. Finely chop green onions, cilantro, and jalapeno. Combine chopped items and cranberry mixture in a medium bowl. Stir in lime/lemon juice, salt, and sugar. Cover and refrigerate for 30 minutes.

Yields: 6-8 servings

• 1 can creamed corn
• 1 can corn, drained
• ½ stick butter or margarine
• Dash of paprika
• 2 eggs
• ¼ to ½ cup milk
• ¼ cup onion, chopped
• ½ tsp salt

Topping:

• Saltine crackers, crushed
• 2 Tbsp. butter or margarine, melted

Mix all ingredients in a large bowl, except crackers and 2 Tbsp. butter. Pour into a 13x9 inch pan. Cover top with crushed saltine crackers. Sprinkle melted butter over cracker crumbs. Bake at 350º F, for 30 minutes.

Yield: 12 servings

Yeast Mixture Ingredients

• 3 Tbl Yeast
• 1 Tbl Sugar
• 1 cup water

Ingredients

• 9-10 cup flour
• 1/2 cup sugar
• 1 Tbl salt
• 3 cups warm water
• 1/2 cup oil

Mix together 3 Tbl Yeast, 1 Tbl Sugar, 1 cup water and let it bubble until it doubles.

In large bowl, add 9-10 cups of flour, 1/2 cup sugar, 1 Tbl salt. Mix and add yeast mixture, 3 cups warm water 1/2 cup oil. Mix well and let rest for 30 min.

Knead and let raise for 1-2 hours as needed. Bake at 375 for 20-35 minutes (Depending on your oven)

Yield: 48 rolls

• 2 pkg strawberry Jello
• 1 can tropical fruit, drained
• 1 tub Cool Whip

Make Jello according package directions. Wait until Jello is mostly set and mix cool whip into Jello. Mix in can of tropical fruit and refrigerate again until completely set.

• 2 Small pkgs. Rasberry jello
• 3 Cups Water
• 1 lb Fresh ground cranberries
• 1 1/2 Cups Sugar
• 1 Package miniature marsmallows
• 1 #2 can crushed pineapple
• Medium size cool whip
• Walnuts crushed optional

Grind cranberries and add the 1 1/2 cups sugar, letting this set about 1/2 hour at least. Make jello using 1 1/2 cups cold water and 1 1/2 cups hot water. After jello is set, blend in remaining ingredients. Makes very large bowl.

Yield: 16 servings

• 2 (64-oz) bottles Cranberry Cocktail
• 2 (2-liter) bottles Lemon-Lime Soda

In a large pitcher or punch bowl, pour cranberry juice until container is just over half full, then add the lemon-lime soda to finish filling. Stir and sample. Add more cranberry or soda to taste.

Yield: 32 servings