Thanksgiving by cuiliqing


Clean turkey. Cover entire surface with olive oil. Secure foil around the ends of
the wings and the drumsticks. Barbecue.

Cranberry Sauce (Ocean Spray)
Whole cranberry sauce:
1 cup sugar
1 cup water
1 package (12 ounces) fresh or frozen cranberries

In a saucepan, mix sugar and water; stir to dissolve sugar. Bring to a boil; add
cranberries, return to a boil, reduce heat; boil gently 10 minutes stirring
occasionally. Remove from heat. Cool completely at room temperature and
refrigerate. Makes about 2 ¼ cups

Jellied cranberry sauce:
Make as above, then strain the sauce to remove skins. Refrigerate. 1 cup

Tomato Aspic
Heat 1 cup tomato juice. Add 2 envelopes Knox unflavored gelatin and dissolve. Add 2
½ cups more tomato juice, ½ teaspoon salt, 1 teaspoon sugar, 1 teaspoon Worcestershire
sauce, ¼ teaspoon Tabasco sauce, 4 Tablespoons lemon juice, 1 cup each goodies (not
too many or it won’t gel) such as salad shrimp, slivered almonds, sliced olives, chopped
celery, chopped bell pepper, etc. Chill and serve. May garnish with hard-cooked egg.
Spinach-Artichoke Casserole

11 oz. Cream cheese @ room temperature
4 packages (10 oz. Each) frozen chopped spinach, thawed and drained.
½ cup butter, melted
3 Tablespoons lemon juice
1 teaspoon salt
½ teaspoon pepper
½ teaspoon seasoning salt
½ teaspoon ground nutmeg
2 cans (14 oz. each) artichoke hearts hearts, drained and quartered
½ cup grated Parmesan cheese

Butter 3 qt. Baking dish. In bowl with mixer at medium speed beat cream cheese
until smooth. Reduce speed to low; beat in spinach, butter, lemon juice, salt,
pepper, seasoning salt and nutmeg until thoroughly combined. Stir in water
chestnuts. Arrange artichokes on bottom of baking dish. Pour spinach mixture
over artichokes. Cover with foil. Cut several slits in foil to vent. Bake 30
minutes. Uncover and sprinkle Parmesan cheese over top. Continue baking
until golden brown, about 15 minutes. 12 servings.
Praline Sweet Potato Bake (Taste of Home, 2003, pg.
46)(Doug’s favorite)
3 cups mashed sweet potatoes (yams) (about 2 lbs.)
1/3 cup milk
¼ cup packed brown sugar
¼ cup butter, melted
1 egg
1 teaspoon vanilla extract
½ teaspoon salt


1/3 cup packed brown sugar
1/3 cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons butter, melted

In a mixing bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla
and salt until fluffy. Transfer to a greased 1 ½ quart baking dish. Combine the
brown sugar, pecans, flour and butter until blended; sprinkle over the top. Bake,
uncovered, at 350o for 30-35 minutes or until golden brown. 4-6 servings.

Ken’s Sweet Potatoes
8 medium sweet potatoes
1 ¼ cups packed brown sugar
½ cup apple juice
½ cup water
½ cup raisins
¼ cup butter

Cook and peel potatoes; allow to cool. Slice and place in a greased 2 ½ quart
baking dish. In a small saucepan, combine remaining ingredients; bring to a boil,
stirring frequently. Pour over the potatoes. Bake, uncovered, at 350 o for 45
minutes, basting occasionally. 8 servings.
Green Bean Casserole
1 can Cream of Mushroom soup
½ can milk
1 teaspoon soy sauce
dash pepper
4 cups cooked cut green beans
1 1/3 cups French’s French Fried Onions

Mix soup, milk, soy, pepper, beans and 2/3 cup onions in 1 ½ quart casserole.
Bake at 350o for 25 minutes or until hot.
Stir. Sprinkle with remaining onions. Bake 5 minutes.

Pumpkin Pie
2 unbaked 9 inch deep dish pie shells
1 ½ cups granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
4 eggs
3 ½ cups (29 ounce can) canned pumpkin
3 cups (2 12 fluid-ounce cans) evaporated milk

Combine: sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs
lightly in a large bowl. Stir
             in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake: in preheated 425o oven for 15 minutes. Reduce temperature to 350o.
Bake for 40-50 minutes or until knife inserted near center comes out clean. Cool
on wire rack for 2 hours. Serve immediately or chill.

You can put a handful of ground pecans in the crust, if you want. Also, this
topping is fantastic:

1/3 cup packed brown sugar
1/3 cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons butter, melted

Combine and sprinkle over pumpkin pie before baking it.
Apple Cranberry Tart
1 ¼ cups unsweetened apple juice or cider, divided
1 1/3 cups sugar
3 medium tart apples, peeled and cubed
1 package (12 ounces) fresh or frozen cranberries
½ cup all-purpose flour
pastry for single-crust pie (10 inches)

1/3 cup chopped pecans
1/3 cup all-purpose flour
3 tablespoons butter, melted
¼ cup packed brown sugar
12 pecan halves

In a saucepan over medium heat, bring ¾ cup apple juice and sugar to a boil,
stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat;
simmer, uncovered, until apples are tender and berries pop, 5-8 minutes. Whisk
flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil;
cook and stir for 2 minutes. Cool to room temperature. Fit pastry into an 11 inch
fluted tart pan with removable bottom, or press into the bottom and 1 inch up the
sides of a 10 inch springform pan. Line pastry with double thickness of heavy-
duty foil. Bake at 4500 for 5 minutes. Remove foil; bake 7-10 minutes or until
pastry is nearly done. Cool. Add apple mixture. Combine first four topping
ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375 0 for
30-35 minutes or until golden brown.
12 servings.
Chestnut Stuffing (Taste of Home, 2002, pg 234)

1 lb. chestnuts
2 cups chopped celery
2 cups chopped onions
½ cup butter
1 package (16 ounces) crushed seasoned stuffing
1 can (14 ½ ounces) chicken broth
1 cup water

In a large saucepan or dutch oven, bring 2 quarts of water to boil. Cut an X in
each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes.
Remove from the heat; peel outer shell and inner layer.
(work quickly—this is hard and gets harder as they cool) Coarsely chop
chestnuts; set aside. In a skillet,
sauté celery and onions in butter until tender. Transfer to a large bowl; add
sausage , stuffing and chestnuts. Add broth and water; toss to mix.

Bake stuffing in a greased 3 quart baking dish. Cover, bake at 325o for 40
minutes. Uncover and bake 10 minutes longer or until lightly browned. (a little
extra chicken broth might be helpful—can be a little dry.)

Salisbury Steak Gravy (Quick Cooking, 2002,pg. 279)
2 Tablespoons all-purpose flour
1 can (14 ½ ounces) beef broth
¼ cup ketchup
1Tablespoon Worcestershire sauce
¼ teaspoon dried basil
1 jar (4 ½ ounces) sliced mushrooms, drained

Combine the flour and broth until smooth. Stir in the rest of the ingredients.
Cook until it thickens. Good over mashed potatoes.

Southern Pecan Pie (BHG)

Beat 3 eggs thoroughly with 2/3 cup sugar, dash salt, 1 cup dark corn syrup, and
1/3 cup butter, melted. Add 1 cup pecan halves. Pour into 9 inch unbaked
pastry shell.
Bake in moderate oven (350o) 50 minutes or until knife inserted halfway between
center and edge comes out clean. Cool.

To top