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Thanksgiving Recipes

Praline Topped Sweet Potatoes

3 cups cooked, mashed sweet potatos, about 2 cans of 29ozs.
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup of Butter, melted

Mix all ingredients and pour into a two quart casserole dish. Long,
shallow glass, works best.

Topping

1 cup light brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup Butter,(do not melt)

Mix topping with a fork until crumbly. Sprinkle on top of potato mixture.
Bake 350 for 30-40 mins
Can be prepared ahead of time.
Makes 2 9-inch pie plates or 1 2qt, 2 inch deep, casserole.

Submitted by Karen McCombs


Stuffing

1 Bag/Bos Herb/Onion Seasoned Bread Cubes For Stuffing
1 Lb. Ground Pork Sausage....Mild
1 Box White (Currants) Raisins
Water
Butter

Place water and butter in large pot. Follow the instructions on the bag/Box of
Bread cubes for preparation. Add Sausage and Raisins to "hot" stuffing. Stir or
knead by hand until thoroughly mixed to dough-like consistancy. Stuff the turkey
and cook per instructions or in a separate pan. Bake along with turkey in the oven.

Note: This recipe is for the minimum amount. If your bird is:

07-14 lbs= Recipe
14-20 lbs= x2
21- ?   ' lbs= x3

Submitted by Sue Overton

Corn Bread Dressing

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
4 cups corn bread, broken up
4 cups biscuits or stale bread, broken up
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon sage
2 eggs
1 cup turkey broth


Slowly cook onion and celery in butter until lightly brown. Remove
from heat and place in large mixing bowl. Add other ingredients,
except turkey broth. Mix; put in a large casserole or baking dish.
Bake at 350 degrees for 90 minutes. Pour turkey broth over dressing
while baking.

Submitted by Sonya

Ambrosia

4 large naval oranges
6 tbsp. powdered sugar
1 (3 1/2 oz) can flaked coconut
3 tbsps orange juice.

Peel oranges, being careful to remove all outer white membrane.
Cut oranges crosswize into slices about 1/8 inch thick, or cut into
sections. Layer a third of the orange slices in a serving bowl. Sprinkle
with 2 tbsp. powdered sugar, then with 1/3 of the coconut, and 1 tsp.
orange juice. Repeat layers. Cover and refrigerate at least 1 hour.

Submitted by Sonya

Thanksgiving Fruit Salad

1 C Red Apple, unpeeled and diced
1 C Green Apples, unpeeled and diced
1 C Pineapple Chunks (if canned then drain)
1/2 C Celery, diced
1/2 C Carrots, grated
1/3 C Golden or Standard Raisins
1/3 C Dried Cranberries
1/3 C Dried Apricots, chopped in to smaller pieces
1 C Mayonnaise (regular or low fat) or Yogurt
1/2 C Dry White Wine or Dry Sherry
1 T Fresh Mint Leaves (1 tsp dried), chopped
1 C Pecans, chopped
1 C Cheddar Cheese, grated

Preparation Time: 20 minutes to peel and chop.

Place the fruits, vegetables and dried fruit in a salad bowl. Mix together
the mayonnaise, wine, and mint leaves. Pour over the vegetables and toss
lightly. Add the pecans and cheese, lightly toss. Serve a scoop of this salad
on a plate with a lettuce leaf underneath as a garnish.

Submitted by Jeanne, a dear friend

Traditional Pumpkin Pie

Crust

1 - 1/2 Cups all-purpose flour
1 tsp granulated sugar
1/2 tsp salt
6 tbsp chilled butter cut into sm pieces
1 - 1/2 tbsp chilled solid veg shortening
3 tbsp cold water


Filling

1 can (16 oz) solid-pack pumpkin puree
2/3 cup firmly packed lt. brown sugar
1/3 cup granulated sugar
1 tsp. all-purpose flour
1 - 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 cup heavy cream
1/2 cup milk
2 lg. eggs, lightly beaten
3 tbsp bourbon (optional)
1 - 1/2 tsp valilla extract

To prepare the crust, in a large bowl, mix together flour, sugar, and salt. Using a
pastry blender or 2 knives, cut the butter and shortening into the flour mixture until
coarse crumbs form.

Add the water, 1 tbsp at a time, tossing with a fork, until a dough forms. Shape
dough into a disk, wrap a plastic wrap, and chill in refrigerator for 30 minutes.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into
12-inch circle. Fit into a 9-inch deep dish pie pan. Trim the edges; fold the overhang
under to form standup edge; flute with fingers. Chill in the refrigerator for 30 minutes.

Place oven rack in the lower third of oven. Preheat the oven to 400 degrees F. Line
the crust with a sheet of greased aluminum foil.

Bake for 8 minutes. Remove the foil; prick the dough with a fork. Bake for 6 to 7
minutes. Transfer the crust to a wire rack to cool slightly.

Meanwhile, prepare the filling in lg. bowl, combine pumpkin, brown suger,
granulated sugar, flour, cinnamon, salt, ginger, nutmeg and allspice; mix well.
Stir in the cream, milk, eggs, bourbon, and vanilla. Pour into the crust.

Bake until the filling is just set and a knife inserted in the center of the pie
comes out clean ~ about 45 min. Transfer the pie to a wire rack to cool completely.

Submitted by Sonya Marvel

Cajun Style Pork Roast
Suitable for All Holidays!

One pork roast to suit the needs of your family 1 chopped onion
1/2 chopped bell pepper
1/2 cup chopped celery
2 - 3 tablespoons garlic/minced (u can never put 2 much garlic)
2 tsp cayenne pepper
1/4 cup cooking oil
2 cans coke (classic regular coke - no diet stuff here)
2 tblspoons jalapeno peppers chopped
1 pk of Lipton Onion soup
a bit of green onions chopped
a bit of parsley chopped
water

You really need a pot roasting pan such as a black cast iron pot. If not, then use a
magnalite type roasting pan.

Purchase your pork roast now and when you get it home, slice holes in it and stuff with
onions and garlic. Do not be afraid to really stuff this thang. Wrap it in freezer protective
paper or a freezer bag. Place in freezer until time to cook..!

Thaw the roast at room temperature. Once it has thawed, you take a black cast iron pot
and put a tad bit of cooking oil in the bottom of it. Once it has gotten hot..( few moments)
place the roast in the pot. Sear the roast (let it brown) on medium heat until brown.
(make sure you are leaving those gramee's in the bottom of the pan.) Continue this by
turning the roast over and rolling it to let it brown all over. When it has browned all over,
take the roast out and place in a dish. Put the ingredients, with EXCEPTION TO THE
GREEN ONIONS & PARSLEy & GARLIC, and place in pot along with those gremee's you
have scraped off the bottom of pot. Stir around to make them saute in the oil and then....add
the onions & garlic. (Garlic burns so don't put too soon). Let the ingredients saute in the
juices. Add the meat back to the pot. Add 1 or 2 glasses tap water to prevent it from sticking.
Stir the ingredients including the roast. Let this cook for about 30 minutes stirring often. Add
the Lipton onion soup. Make sure there is enough water. May want to add one more glass.
Add the remaining ingredients....including the coke. THis will add a hint of goodness to it.
(my personal secret that I am sharing w/you all.) Cook over medium heat for about 1 hour or
until the pork is tender. Serve this over rice with a glass of ICE cold tea. Or whatever you
drink....just beware that it needs to be close by.

Submitted by Kaye Des'Ormeaux

Deviled Eggs

Egg Yolk (pre- boil Eggs)
Miracle Whip
Honey Mustard
1/2 tsp vinegar
Dash lemon pepper
Celery Salt
Relish

I always make extra eggs so I can add a few extra yokes to the
mixture to fill the egg white nice and full.

Submitted by Ann Sherman

Deviled Eggs

Egg Yolk (pre- boil Eggs)
Mayonnaise
Mustard
Finely chopped green onions
Dash salt & pepper
Dash of cayenne pepper
1 tbsp. pickle relish
Black Olives (diced)
1/4 tsp. honey

I just slice the eggs long way in half and take the yolks out. Put yolks in
a bowl, where I put mayo, mustard, finely chopped green onions, dash of
salt & pepper, dash of cayenne pepper, tablespoon of pickle relish, diced up
black olives & just about 1/4 tsp of honey. Mix the ingredients up & then
stragetically put the yolk mixture into the egg whites. Smooth it up to make
it pretty & sprinkle paparika on top to make it pretty. I place a mint leaf on
the side to garnish the dish.

Submitted by Kaye Des'Ormeaux

Deviled Eggs

Hard boil 12 (1dozen) eggs
Helleman's Mayonnaise
Coleman's Mustard- this is powdered and comes in a yellow can
Pepper/salt
Vinegar-1/2 teaspoon
Onion powder
Garlic powder
Paprika(used as a garnish)

Coleman's Mustard is VERY HOT....add tablespoon of this to pulverized
egg yolks sprinkle garlic-onion-salt-pepper over the entire bowl of dry
ingredients and mix together thoroughly. Add Vinegar. Start with 3
tablespoons of mayonaaise; stir mixture and keep adding mayo tablespoon
at a time until it reaches the consistency of thick paste......TASTE IT

If you want it to bite you...add more mustard powder. If you think
it is too bland, ante up more salt/pepper/onion & garlic powders.
Spoon the paste into the egg whites liberally. Sprinkle with paprika
and put in the refrigerator. They taste best when cold. As a general
rule of thumb when I season things. I start with a little and add until
I get it to taste righ. So, maybe you should boil 18 eggs.

Submitted by Sue Overton

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