Here's what WE are having for our Thanksgiving meal (it's the second year in a row we're hosting it - last year Rod's dad spent it with us, and this year my mom and dad are coming):
cream cheese mashed potatoes
corn pudding
cranberry relish
tossed salad with fruit
sweet potato casserole
apple pie
smoked chicken (Rod is proudly smoking a small chicken over cherry wood for the non-veggies among us)
Recipes:
CREAM CHEESE MASHED POTATOES
2 large baking potatoes, peeled and cut into chunks
1/2 pkg. cream cheese
3 Tbsp. margarine/butter
1 1/2 tsp. sugar
1 tsp. garlic salt
1 tsp. pepper
Boil potatoes for 25 minutes- drain. Mix with cream cheese and remaining ingredients with electric mixer until fluffy.
CORN PUDDING (Roberta Ress)
1 can cream corn
1 can whole kernel corn
1/2 stick butter/margarine, melted
1 16 oz. container sour cream
1 box Jiffy cornbread mix
Mix ingredients, bake at 375 for 1 hour.
CRANBERRY RELISH (Nannie Ress)
1 8 oz. can whole cranberries (or the closest thing you can find to whole berries)
1 6 oz. can mandarin oranges, drained
1 c walnuts
1 c pecans
Mix ingredients and serve.
TOSSED SALAD WITH FRUIT (Jane Kline)
romaine lettuce
cauliflower
broccoli
pineapple chunks
mandarin oranges
shredded cheddar cheese
slivered almonds or pecans
Marzetti's poppyseed dressing
Mix ingredients and serve.
SWEET POTATO CASSEROLE (Roberta Ress)
3 c cooked mashed sweet potatoes
1/2 c sugar
2 eggs
1 tsp. vanilla
1/3 c milk
1/2 c butter
Mix and place in greased 2 quart casserole dish. Top with the following mixture:
1/2 c brown sugar
1/3 c flour
1/3 c butter
1 c chopped pecans
Bake at 350 for 30 minutes.
APPLE PIE (my Great-Grandma Gertrude Paulin/Pappaw Ress)
5 tart apples, sliced thin
3/4 c sugar
1 1/4 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. butter
Mix ingredients, add to frozen Pillsbury pie crust. Cut aluminum foil in thin strips and cover edges of crust. Put the pie in a 400 degree oven for 10 minutes, lower temperature to 375 and bake for 30-35 minutes until crust is golden brown.
For breakfast I'm making Mammaw's zucchini bread using some frozen squash that Rod grew this summer. It's WONDERFUL!
ZUCCHINI BREAD (Mammaw Thorn Capps)
4 eggs, beaten
3 c sugar
1 c oil
1 tsp. salt
3 c self-rising flour
2 c shredded zucchini (or squash, mashed bananas, shredded apples)
3 Tbsp. cinnamon
3 Tbsp. vanilla
1/2 c nuts (optional)
Combine eggs, sugar and oil. Mix on high speed until well-mixed. Mix salt, cinnamon, and flour together- add half of this to egg mixture and mix well. Add zucchini and mix well, then add the rest of flour and nuts. Pour in 9x13 OR 2 loaf pans, greased. Bake at 350 for 1 hour.
We'll be having leftovers for a couple of days after that, but to supplement them/for light snacks, we'll have:
BEGGAR'S PURSE (Marjo Howe)
1 roll crescent dough, rolled into 1 solid sheet
1 wheel Gouda cheese, place in center
spread thinly with mustard, and top with pecans
gather dough at top and tie loosely with cloth string
Bake at 350 for 20 minutes.
PIMENTO CHEESE SPREAD (Nannie Ress)
6 oz. package Velveeta cheese
small can Carnation milk
small can pimentos
Chop cheese and pimentos. Add milk. Stir constantly over low heat until smooth (not too long).
Although we're not having any of the following this year, these are tried and true classic pumpkin recipes that you're sure to enjoy!
PUMPKIN ROLL (Margie Mullins)
3 eggs
3/4 c sugar
1 tsp lemon juice
3/4 c flour
2 tsp cinnamon
1 tsp baking powder
3/4 c pumpkin
1/2 tsp nutmeg
1/2 tsp salt
6 oz. cream cheese
1 c powdered sugar
4 Tbsp butter
1 tsp vanilla
Geat eggs for 5 minutes at high speed. Turn to low and gradually add sugar, pumpkin, and lemon. Add flour, cinnamon, baking powder, salt and nutmeg.
Grease and flour cookie sheet. Pour batter on cookie sheet. Bake at 375 for 15 minutes. Turn out on a tea towel and roll up- let cool then unroll. Mix cream cheese, powdered sugar, butter and vanilla. Spread on cook pumpkin bread and roll up. Wrap in wax paper, slice to serve. Will freeze well.
PUMPKIN BREAD (Roberta Ress)
3 c sugar
4 eggs
1 c oil
1 1/2 tsp salt
2 tsp pumpkin spice
1 c nuts (optional)
2/3 c water
3 1/2 c flour
2 tsp baking soda
1 can pumpkin pie filling
Put all ingredients in bowl and mix well. Pour into 4 greased, floured loaf pans, filling each 1/2 full. Bake 50 minutes at 350. Cool slightly, turn pans over- bread will slide out. Freezes well.
PUMPKIN CAKE
2 c flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
2 c sugar
4 eggs
1 c oil
1 can pumpkin pie filling
Mix ingredients, put in greased pans, bake 40 minutes at 350. (Makes 2 medium round/rectangle sheet cakes, or 1 2-layered cake).
Icing:
1 stick butter
8 oz cream cheese
32 oz box powdered sugar
1 tsp vanilla
Mix and spread on cooled cake.
PUMPKIN SOUP
25-30 oz. canned pumpkin
1 can coconut milk
2 1/2 c vegetable broth
1 Tbsp butter
salt and pepper
Warm all together in a saucepan.
PUMPKIN PIE FILLING (Great Grandma Nettie Ress/Pappaw Ress)
1 1/2 c pumpkin
1 c milk
2-3 eggs
3/4 c sugar
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp all spice
(can replace last 4 spices with 1 tsp pumpkin pie spice)
Mix together and pour in 9" Pillsbury pie crust. Cover edges with strips of aluminum foil. Bake at 450 for 10 minutes, then 350 for 45 minutes.
I hope you found something you'll enjoy!
HAPPY THANKSGIVING! REMEMBER TO BE THANKFUL FOR ALL THE BLESSINGS YOU HAVE!
