I will start off with a sweet potato recipes I have used for years.

My Sweet Potatoes

I have used this recipe since the early 1960s - got it off the back of a can of sweet potatoes while living in the Philippines. My family will not have sweet potatoes for Thanksgiving prepared any other way - they want to stick to this old, familiar, traditional standby.

2 16-oz cans sweet potatoes (or 1 32-oz can)
2/3 cup brown sugar
2- 3 T cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup margarine (1/2 stick margarine)

Drain liquid from sweet potatoes and reserve. Put sweet potatoes in 9 x 9 or 9 x 13 baking dish.

In saucepan mix brown sugar, cornstarch and spices. Add liquid from sweet potatoes and margraine. Cook over medium heat until thickened. Pour over sweet potatoes in baking dish. Bake at 325 for about 1 hour.

Pineapple casserole
Caution: grate your own cheese, do NOT use preshredded, as it does not melt right with the pineapple.

Plus I always double the recipe.

1 (20-ounce) can pineapple chunks, drain, keep juice
1/2 cup sugar
3 Tbsp all-purpose flour
1 cup shredded Cheddar cheese
1/4 cup butter or margarine, melted
1/2 cup crushed Ritz crackers

Drain pineapple, save 3 Tbsp of juice.
Combine sugar and flour with 3 Tbl pineapple juice. Add cheese, pineapple. Mix well. Put in greased 8 x 8-inch baking dis).
Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.
Bake for 25 minutes at 350 degrees F.
or until bubbly

Fudge pie
1 stick butter
1 cup sugar
1/4 cup flour
1/4 cup cocoa
2 eggs
1 tsp vanilla
I add some chopped nuts to mine (opt)
pie crust

melt butter, stir in remaining ingredients. Pour into unbaked regular pie crust.
bake 325� for 35-40 minutes
Let it cool completely before cutting.

You will think its not done, but it is. It looks like the middle has fallen, That's the way it is supposed to look.

Yam Puff

6 large sweet potatoes
4 eggs, separated
4 Tbsp. butter
1 cup cream
3 Tbsp. sugar
1 Tbsp. grated orange rind
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Cook sweet potatoes in boiling water 30 minutes, drain. Cool until easy to handle. Peel and place in bow. While potatoes cool beat egg whites until they stand in firm peaks in a medium size bowl. Break up potatoes with a fork, then beat in the egg yolks, butter, cream, sugar, orange rind, cinnamon and nutmeg. Continue to beat until fluffy and light. Fold in beaten egg whites and spoon into a greased 8 cup baking dish. Bake at 325 degrees for 1 hour and 10 minutes. Garnish with orange slices.

Mother's Yeast Rolls

1/2 c. sugar
6 Tbsp. shortening
1 Tbsp. salt
1-1/2 c. boiling water
2 eggs, beaten
6-1/2 c. flour
2 pkgs. or cakes of yeast, dissolved in 1/2 c. lukewarm water

Measure sugar, shortening and salt into a large mixing bowl. Add boiling water and cool until lukewarm and sugar, etc., is dissolved. Add yeast liquid and the beaten eggs. Stir and add 4 c flour and beat thoroughly. Add remaining flour and mix well. Form a ball of the dough and grease it. Cover and let rise. Punch down and let rise again, then turn out on a floured board and make rolls. Bake at 375 for 30-35 minutes. (I will use the KitchenAid to mix the dough.)

You forgot to add that you really need to double the recipe if you're having more than 4 people for dinner. Shoot, I double it for the two of us and we eat it every night until it's gone :-)

This is from the original Snoopy (Charlie Brown) Calendar put out in the 60�s
It was a holiday favorite.

1 cup pineapple chunks, drained
1 cup halved orange sections, drained
1/2 cup chopped pecans
1 cup pitted Queen Anne cherries, drained
2 cups miniature marshmallows
1/4 cup mayonnaise
1/2 cup heavy cream, chilled and whipped
Lettuce

For his main course, Snoopy likes something a little more substantial than marshmallows,
but they add lots of fun and flavor to one of his favorite salads. It�s easy to make
Snoopy combines the fruits, pecans, marshmallows and mayonnaise. Then he folds in the
whipped cream and chills it in the refrigerator for about two hours. When ready, he
spoons it into lettuce cups.
Snoopy�s marshmallow salad serves 6 to 8 guests. It will find a soft spot in their hearts.

We had special plastic flower dishes we used just for this salad.

Easy Pie Crust for 1 crust pie (press dough)

1 1/2 C flour
1 1/2 tsp sugar
1 tsp salt
1/2 cup oil
2 TB cold milk

Place flour in the pie plate and make a well in the center. Add remaining ingredients and mix with a fork until mixd well. Press with hands into a 9" pie plate. Bake Shell 425 degrees for 10-12 min

Mexican Fruit Cake Recipe

Ingredients
(Preheat oven to 350 degrees)

Cake:
2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
One 20 ounce can crushed pineapple (undrained)
1 cup walnuts, chopped

Frosting:
1/4 cup margarine (1/2 stick) softened
8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 tsp vanilla

Directions:

1. In a large bowl, mix the cake ingredients, adding the nuts after the first five ingredients have been mixed together. ( Be sure to add the juice from the can of pineapple as it adds the needed moisture.)

2. Spread the cake batter into a jelly roll pan or a 10 x 15 cookie sheet that has been greased and floured. Bake in oven for 25 - 30 minutes at 350 degrees until cake top is golden brown.

3. While cake is baking, rinse bowl and reuse to prepare frosting. Beat ingredients together until creamy (I use a hand mixer on low speed.)

4. Frost cake with cream cheese frosting mixture while still very warm.

Sue

PARTY POTATOES
8 - 10 servings
Can be made 24 hrs ahead

8-10 medium potatoes, (2-3 lb), peeled & cut into chunks
8 oz sour cream OR creme fraiche
8 oz cream cheese OR Neufachel cheese, softened
4 Tbsp butter
1/3 c. chopped green onions OR chives
Salt & pepper to taste
Additional butter
Paprika

Boil potatoes until tender. Beat sour cream & cream cheese together in medium bowl, & add to hot potatoes. Beat until smooth. Add, butter, onions, and salt & pepper to taste.
Pour into well-greased or buttered 2-qt baking dish, dot with butter & sprinkle with paprika.
Can be covered & refrigerated at this point.
Remove from refrigerator 1 hour before baking. Uncover & bake at 350 degrees for 30 min.

Refrigerator Rolls
1 quart of milk
1 cup white sugar
1 cup of shortening or butter flavored
Heat the milk with the sugar and shortening until sugar is dissolved and the shortening melted. Remove from stove and let cool to lukewarm. Use a large kettle as you will be letting this rise, covered until the next step, unless you prefer to put into a very large covered plastic container at this point.

1 package of yeast
1/4 cup warm water

Dissolve the yeast package in the water and add to the cooled milk mixture.

To this milk and yeast mixture add
6 cups of all purpose flour, stir by hand till all the flour is incorporated.

Let double in bulk. Then add the following

1 Tablespoon salt
2 Teaspoons baking powder
1 Teaspoon baking soda
2 Cups more all purpose flour

Stir this all in well by hand and put into the refrigerator to chill, at least overnight. When ready to use put a fair amount of flour on your work area. Gently take out portions of dough, but do not knead, taking your floured rolling pin roll out as for a jelly roll, then spread with melted butter, roll up for the long side, cut and put into buttered muffin pans. Repeat the process until you have as many rolls as you want. Put the rest into the refrigerator till needed, will keep at least a week. Making sure when you store even overnight that it is in a container with a tight fitting lid. I usually use a tall large Tupperware container.

For greasing your pans either use shortening or the flour, oil and shortening mixture like you make and use on your cake or muffin pans. Brush the tops with melted butter, cover with clean dishtowel and let rise until almost double in bulk. Bake in a preheated 400 degree oven. About 14 minutes, ovens vary so you will have to judge when they are done. Do not work too much flour into it as you shape them.

This recipe is from the Betty Furness Westinghouse Cookbook.

Sue

I was reading Sue's post on things you won't eat at Thanksgiving and a lot of people don't care for green bean casserole. I remembered copying this recipe for a homemade version--no soup! I haven't made it, but I think I will this year. It can be made ahead, with the topping stored in a plastic bag until ready to put in the oven.

Green Bean Casserole From Scratch (Galley Gourmet)

For the Topping

1 cup Panko bread crumbs
2 Tablespoons unsalted butter, softened
3 cups (6-ounces) of canned fried onions
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Beans and Sauce

2 pounds haricots verts or thin green beans, ends trimmed and halved
3 Tablespoons unsalted butter
8 ounces white button mushrooms, cleaned and finely diced
2 small shallots, finely diced
4 medium garlic cloves, minced
3 Tablespoons unbleached all-purpose flour
1 1/2 cups chicken broth
1 1/2 cup heavy cream
1/2 cup grated Gruyere cheese, about 2 ounces grated (an aged white Cheddar works nicely, too)
2 teaspoons dey Sherry (optional, but good)

For the Topping

In the bowl of a food processor, combine the butter and panko. Add the fried onions, salt, and pepper and pulse just until coarse crumbs form, about 3-5 (1-second) pulses; set aside.

For the Beans and Sauce

With oven rack in middle position, preheat the oven to 425 F. Fill a large bowl with cold water and ice; set aside. Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of kosher salt and beans. Cook until beans are bright green and tender about 6-9 minutes (taste for desired tenderness). Drain beans in a colander and immediately plunge into the ice water to stop the cooking process. Spread beans in a single layer on a paper towel-lined baking sheet to drain completely.

In the empty pot, melt the butter over medium-high heat until foaming subsides. Add the mushrooms, shallots, and garlic. Saute until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce has thickened, about 10 minutes. Add cheese and stir until melted, about 1 minute. Stir in the Sherry, if using. Season to taste with salt and pepper.

Add the green beans to the sauce and gently toss to coat. Transfer the beans to a 3-quart (or 9 x 13-inch) baking dish. Sprinkle the topping over the beans and bake until the top is golden and the sauce is bubbling, about 15 minutes. Serve immediately. Serves 10-12.

Pecan Pie Mini-Muffins

1 C packed dark brown sugar
1/2 C plain flour
1 C chopped pecans
2/3 C melted butter
2 eggs, beaten

Mix all together and spoon into mini muffin pans. Bake at 350 for approximately 12-15 minutes.

Here is another recipe my family has to have at Thanksgiving. It is not the typical green bean casserole made with soup and onion rings.

My Fabulous Green Bean Casserole

This is the only one my family loves to eat. I have to make it every Thanksgiving.

3 cans Blue Lake cut green beans, drained (I use whole green beans) or use fresh green beans
1 10-oz jar sliced mushrooms, drained
1 large onion, chopped
1/2 cup butter
1/4 cup flour
1 cup whole milk
1 cup heavy cream
3/4 pound shredded cheddar cheese (I use 3 large handfuls)
1 teaspoons soy sauce
1 teaspoon MSG, optional (I use Accent)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/8 teaspoon Tabasco sauce (I use about 4-5 shakes out of the bottle)
1 8-oz can water chestnuts, drained and chopped (I use 4-oz)

Put drained beans a baking dish. Place chopped water chestnuts on top of beans. Sauté mushrooms and onion in 1/2 cup butter. Add flour and mix thoroughly. Add black pepper and MSG. Measure milk and cream into 2 cup measuring cup; add soy sauce, MSG, Worcestershire sauce, and Tabasco sauce to milk; stir. Pour milk into flour mixture and stir thoroughly. Add cheese and stir to distribute. Pour over green beans in baking dish. Bake at 350 for 30 minutes. You can actually cook at a lower temperature for a longer period of time or vice versa; just watch and do not let get real brown.

You can also top with a mixture of bread or cracker crumbs and butter before baking. I just don't particularly care for it that way, because the gold from the cheese is so pretty. This is one of those dishes you can also prepare the day before, then just stick in oven before serving. I think it is actually better the second day.

Cranberry Sauce
1 cup granulated sugar
1/4 teaspoon each ground cinnamon, cloves, and allspice
1/2 cup apple juice
4 cups fresh or frozen cranberries
2 medium size tart apples, chopped coarse(2 1/2 cups)
1/2 cup chopped walnuts(optional)
Mix sugar, spices and apple juice in a deep 2 quart bowl. Stir in cranberries and apples. Cover loosley with waxed paper. Microwave on high 8 to 10 minutes, stirring twice until cranberries pop. Uncover, microwave 2 to 3 minutes more until slightly thickened. Stir in walnuts. Cool before serving.

This is so good served with the bird, but my family enjoys it even more served as a party appetizer on crackers that are first spread with a dab of cream cheese and topped with this tart sweet sauce.

According to the Red Star Yeast conversion table, 2 pksg of yeast is = to 1 + 1/3 oz, or 2/3 of a 2 oz cake. This is for 4-8 cups of flour.

Tami

The coconut milk is naturally sweet and goes beautifully with the sweet potatoes.

Mashed Sweet Potatoes with Coconut Milk

1-1/2 lb. sweet potatoes (about 3 medium)
3/4 c. "lite" coconut milk (I just use regular coconut milk)
1 Tbsp. minced fresh ginger*
1/2 tsp. salt

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center (10-15 minutes). Or bake at 425 until tender, about 1 hour.

When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash throughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8-10 minutes. Serve 4-6. Make ahead tip: Cover and refrigerate up to 3 days before reheating in the microwave or oven.

*I added a little nutmeg and cinnamon and omitted the salt.

HEAVENLY TURNIP CASSEROLE

I started making this turnip dish in 2000. It was in the Fort Worth newspaper and we instantly fell in love with it.

5 medium turnips, peeled and diced
1/2 teaspoon soda
1 teaspoon salt
1/4 cup sugar
1/4 cup flour
Dash onion salt
Dash celery salt
1 cup Velveeta, cubed
1/3 cup milk

Put peeled and medium diced turnips in saucepan; cover with cold water and add soda. Bring to a boil, drain and rinse well. Cover with cold water again, add salt; cook until tender, then drain. Mix flour, sugar, celery and onion salts in a bowl; blend in milk with a whisk. Add cheese and flour-milk mixture to turnips and stir gently. Spray Pam liberally in a 9X13 casserole dish. Pour in turnips. Bake at 350 degrees for 45 minutes.

If your time is limited, you can prepare this over a period of time by preparing the turnips, draining, and refrigerating. Then when ready to cook, bring out of refrigerator and finish the process.

Pastry for single crust pie ( 9")
1 cup flaked coconut, chopped
3 beaten eggs
2- 2/3 cups 2% milk
2/3 cup sugar
3 tablespoons all-purpose flour
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp ground nutmeg

Line a 9" deep-dish pie plate with pastry trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 450 degrees for 8 minutes. Remove foil, bake 5 minutes longer. Sprinkle coconut over crust -- set aside.

In a large bowl, combine the eggs, milk, sugar, flour,vanilla and salt. Pour over coconut. Sprinkle with nutmeg.

Bake, uncovered, at 350 degrees for 45 to 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

This pie recipe came from last years Thanksgiving issue Of taste of Home magazine and it is really good. It has a mild coconut taste to it.

Sue

Thanksgiving Stuffing

Ingredients

1 whole Pan Of Cornbread (I use her recipe too)
1 loaf French Bread, Somewhat Crusty
1 stick Butter
1 whole Medium Onion, Diced
2 cups Celery, Chopped
4 cups Low Sodium Chicken Broth
1/2 teaspoons Dried Basil
1/2 teaspoons Thyme
2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
1/4 cups Fresh Parsley, Chopped
Salt To Taste

Preparation Instructions

Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter. When it's melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it's cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add 1/2 a teaspoon of basil, 1/2 teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and 1/4 cup of chopped fresh parsley. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Pickled Beets

2 cups cider vinegar
2 cups water
2 cups sugar
Some whole cloves and some cinnamon

Cook and stir until sugar melts and then simmer for five minutes. Cool the brine before adding the beets. Have your beets cooked and sliced. I used fresh beets that I cooked, peeled and sliced. Put the beets in jars and pour the brine over. Let set a few days before using. This should keep in the refrigerator for 2 to 3 months.

Sue

Easy Microwavable Peanut Butter Fudge

sausage rice casserole
1 pound Breakfast Sausage
1 6-ounce box Uncle Ben's long-grain and wild rice
2 small onions, chopped
1 4-ounce can mushroom pieces
1 10.75-ounce can condensed cream of mushroom soup
4 tablespoons butter
Steps
Preheat oven to 350 degrees F. Cook rice according to package directions. In a heavy skillet over medium heat, cook sausage and onion until thoroughly done, about 4-5 minutes. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.

**I use the pre cooked Jimmy Dean sausage crumbles
I saute my onions to make them soft and tender.
I use the pre cooked packages of rice, I like the Kroger brand brown rice, just heat in microwave then add to the casserole.
I use half the amount of butter
I cook it for about 25 minutes longer
I sometimes add some grated cheese on top.

Yummy Overnight Rolls

I have been baking these since the early 1990s when my cousin gave me his recipe.

1 cup chopped pecans
1 18-ounce package frozen rolls (I like to use the small size Rhoade’s frozen rolls)
1/2 cup brown sugar
1 stick margarine (or more)
Cinnamon to taste
1 small package butterscotch (or vanilla) pudding (not instant)

The night before serving, grease the bottom of Bundt or solid-bottom tube pan. Cover bottom of pan with half of nuts. Place half of frozen rolls in pan and sprinkle remaining half of pecans over rolls. Combine sugar, margarine, and cinnamon in saucepan. Bring to a boil, and then pour half over rolls in pan. Sprinkle one-half dry pudding mix over top. Repeat layers. Put in cold oven and leave overnight to rise; don’t cover. In the morning, turn oven to 350 and bake for 30 minutes. Remove from oven and invert onto serving platter.

Hot Mulled Cider

I started using this recipe in 1972. It is wonderful with ginger cookies.

2 quarts cider
1/2 cup sugar
24 whole cloves
4 cinnamon sticks
16 whole allspice
Dash salt

Combine all ingredients in a large pan. Bring to a boil, stirring until sugar is dissolved. Cool and refrigerate, covered for several hours. Just before serving, reheat slowly. Strain to remove spices.

CRANBERRY SAUCE (Dash magazine)

1 - 12 oz. fresh or thawed frozen cranberries
3/4 c. sugar
3/4 c. orange juice
Zest of 1 orange

Warm the cranberries in a saucepan over medium-high heat. Stir in sugar and orange juice and cook until sugar is melted and berries begin to burst (4-6 minutes). Stir again, add zest and continue cooking for 2-3 minutes. Remove from heat, cover pan, and allow to cool. Refrigerate until cold (about 2 hours).

Turnip Puff

6 cups cubed turnips
2 tbsp. butter
2 eggs, beaten
3 tbsp. flour
1 tbsp. brown sugar
1 tsp baking powder
salt and pepper and nutmeg to taste
1/2 cup fine bread crumbs
2 tbsp. butter, melted

Cook turnip until tender. Drain and mash. Add butter and eggs. Beat well. (this much can be done the day ahead.)

Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips.

Butter a casserole and put in turnip mixture; combine
crumbs and butter. Sprinkle on top. Bake at 375 F for 25 minutes or until light brown.

Boursin Potato Gratin
Woodie@gardenweb

2 Cup heavy cream
1 5-ounce package Boursin cheese with Herbs
3 Lb small red potatoes thinly sliced
Salt and Pepper

Butter a 9 x 13 baking dish.

In saucepan, melt Boursin cheese with the cream. In the baking dish, layer 1/2 the potatoes, salt and pepper, pour half of the cheese mixture over, and repeat the layers.

Bake 1 hour at 400*.

MINI SAUSAGE BISCUITS (Pinterest)

2 (10 count) cans flaky biscuits (Grands Jr)
1 lb sausage (Tennessee Pride)
2 cups shredded cheddar cheese

Preheat oven to 400. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly. Makes 40.

Mystery Pecan Pie:
Pie crust for a 9" pie pan
Cream cheese & pecan filling:
8 oz cream cheese
1/2 cup plus 1/4 cup sugar
3 eggs
2 tsp. vanilla extract
1/4 tsp. salt
3/4 cup corn syrup (light or dark)
1 1/4 cup chopped pecans
In a bowl beat cream cheese, 1/3-cup sugar, 1 egg, 1-tsp. vanilla and salt.
Set aside.
In another bowl beat 2 eggs until blended. Add 1/4-cup sugar, corn syrup
and 1 tsp. vanilla; blend well.
Spread cheese mixture in bottom of pie pan. Sprinkle with pecans. Gently
pour syrup mixture over pecans. Bake at 375 for 35-40 minutes, until center
is firm to touch.

I am copy and pasting every recipe posted here to a Word document for future use.

Directions:

1. Preheat oven to 350�F
2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish. (I coat the casserole dish with the Better than Pam recipe that Joanne from KT gave us)

3. Bake at 350�F (175�C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

TEXAS FUDGE

1 pound grated Monterey Jack cheese
1 pound grated Cheddar cheese
6 eggs, lightly beaten
1 15-ounce can evaporated milk
1 14-ounce can chopped green chilies, well drained

Preheat oven to 350 degrees. In a large bowl, combine eggs and milk. Line a 9x13x2” baking dish with the chilies, and cover with the cheese mixture. Bake 40 minutes. Place pan on a wire rack to cool slightly before cutting into bite-sized squares. Serve hot or at room temperature.

This can be made a day ahead of serving. It is at its best at room temperature, so all you have to do on the day of the feast, is bring it to room temperature by taking it out of the refrigerator in the morning!

Green chile squares

With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature.

2 cups grated Monterey Jack cheese
2 cans green chiles
4 well beaten eggs
.

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the
bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for
30-40 minutes or until golden brown and firm. Cool to room temperature
and then cut into squares.

***I mix all the ingredients and pour into a square pyrex dish for thicker squares

Preparation Time: 5 minutes

NO BASTE--NO BOTHER TURKEY (Trisha Yearwood)

1/2 stick salted butter, softened
One 12-pound turkey, completely thawed and all giblets removed
2 tablespoons salt
2 teaspoons pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium sweet onion, such as Vidalia, cut in half
1 large carrot, cut in lengths to fit the turkey cavity
2 cups boiling water

Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

The pecan muffins, the yam puff and the turnip puff sound really good. As does the Boursin Potato Gratin and the....

Happy Thanksgiving everyone.

If you are serving a small crowd, Just use half of ingredients.

16 ounces elbow macaroni pasta
1 cup whole milk
2 cans (12 ounce size) evaporated milk
5 eggs
2 sticks butter cut into small pieces
8 oz. of Colby cheese, shredded
8 oz. monterey jack cheese, shredded
8 oz. pound sharp Cheddar cheese, shredded
16 oz. Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese for the top of this macaroni and cheese.

Putting it all together

Cut your pasta and place in a large rectangular pan. I buy two of those aluminum pans and use both together because this is quite heavy. The first year I made this recipe I only use one aluminum pan and when I went to pick it up and place it in the oven, the pan just folded and most of the mac and cheese went on the floor.:(

Combine the whole milk, evaporated milk and eggs.

Mix lightly until thoroughly combined.

Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta.

Pour the milk and egg mixture over the pasta.

Season with salt, pepper and sugar and toss.

Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese.

Bake for 30 to 45 minutes, or until the top is lightly golden brown at 350 degrees.

This is for a large crowd at Thanksgiving. My sister in law made this for our Christmas dinner several years ago and all of us women were coping the recipe to take home.

It was so darn good it made me want to slap someone silly. ;) JK...but when I tasted this mac & cheese I could have cared less about anything else..LOL. But you know, you gotta be polite and take a polite small amount of everything, but in my head I wanted to grab all the mac and cheese and indulge all by myself..Privately... LOL

It starts with crisp Bibb or Buttercrunch lettuce, rinsed, dried, and separated. Keep chilled. Another bowl will contain seedless grape halves, mandrin slices, thin sliced red onion, walnut or pecan halves, dried cranberries, cukes, celery, and any other raw veggies you like. We always add some cubes of raw sweet potato.

Serve the lettuce leaves separately; 2 or 3 will make a perfect vessel for the salad. Scoop the fruits and veggies onto the lettuce. I make an easy home made bleu cheese dressing but this is also good with a flavored oil and vinegar.

I use my college home ec book recipe and make the cheese sauce to go with my shell macaroni.

1 medium to large butternut squash cooked and mashed
3 large eggs
3/4 C sugar (I use brown)
1/3 C butter, softened
1/3 C milk
1 tsp. ground ginger

Combine ingredients and put in 8" square baking dish. Bake 350 35 minutes. Sprinkle with crush corn flakes and bake 10 min. more.

Spicy cranberries

1/2 C sugar
1/4 C water
2" stick finn.
1 C fresh cranberries
orange zest

In small saucepan, combine first three ingredients. Bring mixture to boil. Add cranberries and return to boil, boiling rapidly 2 min or until cranberries pop. Put in serving bowl, coll. Cover and chill thoroughly. Remove finn. before serving. Garnish with orange twist. Makes 3/4 cup.

Green Beans with Roasted Onions

6 medium onions (2 1/2 lb.) peeled, cut vertically through root end into 12 wedges.
3 lb. greens beans, trimmed
2 cans low sodium chicken broth
6 T. butter
3 T. sugar
2 T. red wine vinegar

Spray w large cookie sheets with pam. Arrange onions in single layer. Dot equally with 4 T. butter. Season with salt and pepper. Bake 450 until onions are brown (dark) on bottoms. (35 min.) Boil broth in heavy skillet over high heat until reduced to 1/2 cup (6 min.) Add sugar and vinegar whisking until sugar is dissolved and mixture comes to boil. Add onions, reduce to med.. low. Simmer about 5 min. Season with salt and pepper. Can be prepared to this point a day ahead. Cook beans until crisp tender. Reheat onion mixture. Drain beans, add remaining 1 T butter and toss beans to coat. Mound beans in large shallow dish. Top with onion mixture.

Let me know how you like it.

Here is a squash casserole some of you might enjoy.

1 stick of butter. I use real butter
8 cups thinly sliced summer squash
2 1/2 cups chopped onion
3/4 cup grated Parmesan cheese
1 1/2 cups shredded New York sharp cheddar cheese
3/4 cup sour cream
1 grated carrot
1 can of cream of chicken soup
Package of Pepperidge Farm stuffing bread crumbs
Salt and pepper

Instructions

Grease a 9x13 pan.
Saute onions
cook your squash until tender.
Drain squash & onions in a colander. Try to get all water and grease out.
put your squash & onions to a bowl.

Add cheeses, sour cream, grated carrot, soup and
salt & pepper.

Stir well to combine.

put your squash mixture into greased casserole dish.

Top your casserole with the pepperidge farm season stuffing bread crumbs. Dot a little butter and cheese on top.
Oven should be at 350 degrees
Bake (uncovered) for 15 to 20 minutes, when the bread crumbs are nicely golden brown.

Thank you Gazania for bring the error to my attention.