Do any of you have any recipes on that order?

patti

GERMAN SWEET - SOUR RED CABBAGE ***

3 - 4 slices bacon, cut in 1 inch pieces
1 head thin sliced red cabbage
1 lg. sliced onion (red preferred)
2 apples, peeled and sliced
1/2 c. vinegar
1/4 c. packed brown sugar (or honey)
Salt and pepper to taste
Pinches of choice of spices: Cinnamon, nutmeg, allspice, ginger, saffron

In a large sauce pan, saute bacon until limp but not crisp. Add cabbage, onion and apple slices. Toss to coat with bacon drippings. Cover and simmer until cabbage becomes limp. Add vinegar (red wine vinegar or balsamic vinegar particularly good), honey or sugar and other seasoning. Continue simmering, covered; the longer you simmer, the better the flavor. You may need to add a little more water; check curing the simmering process. Taste and adjust seasoning before serving. Really good leftover and reheated.

Here are some I'm wanting to try for the Holidays

Thanksgiving Slaw

1 med. head cabbage, chopped or grated.
2 small onions grated
2 carrots grated
1 med. green pepper chopped
1 med. red pepper chopped
1 small can crushed pineapple

Heat and boil the following

2 1/2 cups sugar
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon whole mustard seed

Cool and pour over slaw.

Keeps in refrigerator for weeks.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

EASY CRANBERRY SALAD

1 can whole cranberry sauce
1/2 cup golden raisins
1 golden or red delicious apple diced

Mix; add a dash of cinnamon and a dash of ground ginger

Chill and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CRANBERRY SALAD

1 lb. cranberries
1 cup chopped pecans
3 or 4 med. oranges
1 large or 2 small boxes of black cherry jello.
1 (20oz) can crushed pineapple
3 cups sugar

Chop cranberries and pecans in food processor

Dump cranberries and pecans into a large bowl and add sugar Stir and let set until sugar is dissolved-about 2 hours.

Mix jello with 2 cups and hot water, pour jello mix into bowl with cranberries and stir well

Peel and chop oranges, stir into mixture.

Drain pineapple and add to mixture.

Cover and refrigerate (at least overnight)

This salad keeps well and may be prepared several day in advance.

4 c. confectioners sugar, sifted
2 (8 oz. each) pkg. cream cheese, softened
1 (30 oz.) can pumpkin pie filling mix
2 tsp. ground cinnamon
1 tsp. ground ginger In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with gingersnaps, animal crackers, pretzels, etc. Using a small hollowed out pumpkin is a great way to present the dip.

june

I said to you want to have Thanksgiving? So she is having it. I will fix most of the food. Fine by me.

This is my menu so far. I asked my 3 girls what they would like for me to fix. All three said candied sweet potatoes. That is so funny as they were not together when I asked each of them. Of course I already had planned to fix them. Granddaughter Mandy asked for banana bread so it is now on my list.

Turkey

Dressing

Chicken and Noodles

Mashed Potatoes

Gravy

Green Beans

Broccoli with Cheese Sauce

Candied Sweet Potatoes

Cranberry Salad

Cole Slaw

Apple Salad

Yeast Rolls

Pumpkin Pie

Cheese Cake

Carrot Cake

Banana Bread

Baked Apples

Iced Tea

And whatever else I find time to fix and whatever the rest bring.

Sue

But I think I will make a turkey for leftovers....what type of stuffing do you all like best? I usually do a sausage and sage dressing and would love to try something different.

Sue

From Cotton:

COTTON’S N'AWLINS OYSTER DRESSING - (Stuffing)

I don't have a 'recipe' for this, but this is what I do:

1 stick butter or margarine - (1/2 cup)
2 ribs celery, chopped
1 large onion, chopped
3-4 green onions, chopped
1/2 bell pepper, chopped
garlic powder, salt, pepper, dash of cayenne

Saute the above in the butter till tender. Add 2 pints oysters (save the oyster liqueur). Saute until edges of oysters curl.

Meanwhile, in a large bowl, pinch into bite-sized pieces 2 baguettes of crisply toasted French bread (approx. 12 cups?). Add the oyster liqueur, 4 beaten eggs,
and a pinch of salt. Add the sauteed mixture, with oysters, at this time. If mixture is too firm, add a little milk until you get the desired consistency. Put into lightly
sprayed/greased 9x12x2 (?) baking dish. Bake, uncovered, at 350 for approx. 35 to 45 minutes. You don't want it to dry out, so check at 35 min.

One of our caterers makes this killer Cran-Mayo sauce. It is either jellied or whole cranberries, from a can, mixed with some mayo, diced celery and a touch of nutmeg.

I don't know the exact quantities, but I am sure it's pretty basic. I love this stuff. It's great for turkey sandwiches the next day.

Broccoli-Cauliflower Casserole

1 head cauliflower, cut into florets
`1 head brocoli, cut into florets
2 eggs
1 large onion, peeled and coarsely chopped
1 can condensed cream of mushroom soup
1/2 cup light mayonnaise
2 cups shredded sharp Chedddar cheese
1 box chicken flavored stuffing mix
4 Tbsp. butter, melted

Heat oven to 350º

In a large pot, steam cauliflower for 7 to 8 minutes, and broccoli for 5 minutes, or until fork-tender. Set aside

In a food processor or blender, mix together the eggs, onion, soup and mayonnaise until smooth.

In a 13x9 baking dish, spread cauliflower in an even layer. Sprinkle with half the cheese and top with half the soup mixture. Repeat layering the broccoli and remaining cheese and soup mixture.

Prepare stuffing mix following package directions. Spoon stuffing over top of casserole, sprinkling the melted butter over the top. Bake at 350º for 45 minutes.

(I used frozen broccoli, because that was all I had, and it turned out well. I really think one could use both frozen cauliflower and broccoli.....it would cut down on the prep time, although this really goes together quickly.)

For using fresh sweet potatoes, wash and boil for 12 minutes enough sweet potatoes to fill a 9 x 13 pan or baking dish after they are cut up. Boil for the 12 minutes then drain and put into cold water. When cool enough to handle, pull the peelings off. Cut into the sizes you want and put in a buttered pan or dish. Sprinkle well with brown sugar, on top of this add small box of cook and serve pudding, dry. Either vanilla or butterscotch. Sort of mix in the pudding with the brown sugar. I guess you could mix them in a bowl and then put over the potatoes if you want. If you have a bigger pan or dish, use the big box of pudding and 3 cups of water. After that is all over the sweet potatoes, add 2 cups of water and then dot with butter and bake in a 350 oven until the brown sugar mix is nice like a syrup. You can baste or turn the sweet potatoes if you like. Makes them better if you can. If you use canned sweet potatoes, drain and use the liquid for part of the water and bake until done.

Sue

Thanks for the recipe.

Sue

CRANBERRY JEZEBEL SAUCE
Yield: 2 1/2 cups Can be made ahead

1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12 oz) bag fresh or frozen cranberries
3 Tbsp prepared horseradish
1 Tbsp Dijon mustard
Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp.
Stir in horseradish and mustard; cover and chill. Garnish, if desired. Serve with beef or pork; or spoon over cream cheese, and serve with crackers.
Sauce may be stored in an airtight container in the refrigerator up to two weeks.

And for a side at dinner:

Spiced Cranberry Chutney With Oranges
Adapted from Bon Appetit, Nov. 1999.
Makes about 5 cups.

2 1⁄4 cups (packed) golden brown sugar
1 1⁄2 cups cranberry juice
1⁄2 cup apple cider vinegar
1⁄2 teaspoon ground allspice
1⁄2 to 1 teaspoon fresh, grated ginger (to taste)
2 (12-ounce) packages cranberries
2 oranges, peel and white pith removed, segmented
1 Granny Smith apple, peeled, cored, coarsely chopped
1⁄2 cup dried currants
1⁄2 cup dried apricots
2 tablespoons grated orange peel
1. Combine first 6 ingredients in heavy, large saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer until thick, stirring occasionally, about 40 minutes. Cool completely.
Note: Chutney can be made 3 days ahead and stored, covered, in the refrigerator or up to three weeks ahead and frozen. Thaw in the refrigerator for 24 to 36 hours (this depends on the shape of your container and the temperature of your fridge).

Aunt Fanny's Baked Squash

3 lbs winter squash (I use butternut; pumpkin works well)
3/4 c. chopped onion
1 cup bread crumbs or crackers
1 Tablespoon sugar
1 stick butter
2 eggs
salt, pepper

Peel, seed, and cut up squash in pieces. Boil until tender; drain and mash. Add all ingredients except 1/2 butter and 1/2 bread crumbs; mix well. Put in baking pan. Melt remaining butter in small saucepan and pour over top. Sprinkle with remaining bread crumbs. Bake at 375 for one hour.

One Thanksgiving this recipe was served at many KT members tables one year. Big time hit!

Fudge Pie

1 stick butter
1 cup sugar
1/4 cup flour
1/4 cup cocoa
2 eggs beaten
1 tsp vanilla
Melt butter, stir in remaining ingredients. Pour into unbaked pie crust, regular. Bake 325 for 35-45 minutes.

***I bake mine for 35 minutes
Do not test with toothpick, as it is a very moist pie.
It falls in the center, supposed to. Not pretty, but very very tasty. Here's pic:

Sue, using pudding mix in making Candied Sweet Potatoes is really different. I saved the recipe, and I'm going to try that, but I have a ? If I use a small box of pudding, I use 2 cups of water, or large box use 3 cups, not a total of 5 cups, right? I think I would like vanilla pudding and sprinkle on some cinnamon.

Now I am starving!

Sue

I sure wish I wasn't out of ink so I could just print them out...I'm getting writters cramp.

Keep em coming....

patti

Sue

Here is a dish that almost always appears on our Thanksgiving table. It has converted many squash-haters:

SCALLOPED SQUASH & APPLES
(all amounts are approximate)

2 lbs. butternut squash, peeled and sliced
3 apples, peeled and sliced
2-3 Tbls. brown sugar
1/2 tsp. salt
3 Tbls. butter
1/2 tsp. cinnamon

In baking dish arrange alternate layers of squash and aple. Season each layer with brown sugar, salt, cinnamon and dots of butter. Cover loosely with foil. Bake at 400 degrees for about an hour, stirring once or twice.

ASPARAGUS WITH BACON CHEESE SAUCE

Makes 4 to 6 servings
Cooked asparagus is served with a tasty cheese sauce with a sprinkling of crumbled bacon.

Ingredients:
1 to 1 half pounds fresh asparagus, cooked and drained
2 tablespoons butter
2 tablespoons flour
1 cup milk
One fourth teaspoon salt
1 cup shredded American or mild Cheddar cheese
4 to 6 slices crisp cooked bacon

Preparation:
Melt butter in saucepan; stir in flour until smooth and bubbly. Gradually add milk. Cook, stirring constantly, until thickened. Add salt and cheese; stir until cheese is melted. Pour sauce over hot drained asparagus then sprinkle with crumbled bacon.
Serve hot.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

(and my finger must have stuttered above...I do know how to spell writers)

Add the marshmallows last. Mix well. Tastes best after setting for awhile in the refrigerator. If I don't have grapes I would use raisins. On rare occasions I might put in some chopped walnuts (English). I plan to make some for myself again today. I love apple salad. I will be using Golden Del. and Gala.

Sue

Sue

I saw a recipe for a "Waldorf Slaw" that sounded interesting. Thought I might try that during the holidays.

Marilyn...I'm coming to your house...You're dinner is just like Mom used to make...I really miss her...and especially during the holidays...I make her dressing and it's always a hit and it's exactly like your recipe!! I've been saving heels from bread sacks for weeks now!

3 or 4 large chopped and cored red apples
1/2 to 1 c chopped pecans
1 1/2 c diced or somewhat thinly sliced celery
1 to 2 c halved seedless grapes
1/2 c rasins or currants

Dressing
1 c mayonaise
2 tablespoons fresh lemon or lime juice
1 - 2 tablespoons sugar to taste

All measurements approximate. When you chop the apples, toss them in the dressing right away so they don't brown.