Give Thanks and Eat Well
I am going to compile as many great Thanksgiving recipes as possible....enjoy!!! Happy Thanksgiving to everyone!
Granny's Cranberry Salad
1 (8-oz) can of crushed pineapple
1 recipe for homemade cranberry sauce (check the back of the bag of cranberries)
1 large box of raspberry jello
1 (8-oz) block of cream cheese, softened
2 T. mayo
1 large container of Cool Whip, divided
1 large bag of walnuts
Drain and save juice from pineapples. Add enough water to the juice to make 2 cups of liquid and bring to a boil in a small saucepan. Dissolve the jello in the hot mixture and then chill until it starts to set (see note below). While jello is chilling, beat the softened cream cheese and the mayo until smooth. Add the pineapple, cranberry sauce, and semi-set jello to the cream cheese and blend. (Try not to beat too long or the cranberries will get mushy.) Stir in 1/2 a container of the Cool Whip and the nuts. Mix well. Chill and top with the remaining Cool Whip and sprinkle with a few crushed walnuts.
Note: Make sure the jello doesn't get too firm. If you do, it won't mix well together. Try placing the jello in the freezer to set 20 minutes at a time.
Source: Lisa M., Susie M. and Masil D.
Strawberry Delicious Salad
2 c. crushed pretzels
3 tbsp. sugar
3/4 c. butter
Combine and press into a 9 x 13 inch pan. Bake for 7 minutes at 400 degrees. Let cool completely.
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 (8 oz.) whipped topping
Mix and spread over cooled crust.
Jello strawberry mixture:
1 (6 oz.) pkg. strawberry Jello
1 1/2 c. boiling water
20 oz. frozen strawberries
Dissolve the Jello in boiling water and add the berries. Let the jello ad strawberry mixture get a little set (not too much). Pour over cream cheese mixture and chill.
Cut into squares to serve. May be topped with additional whipped topping and crushed pretzels to serve as a dessert.
Source: Patricia C.
photo: Martha Stewart.com
Cornish Hens and 40 Cloves of Garlic
(an alternative to turkey or ham)
Ingredients
Serves 6 (1/2 hen per serving).
40 cloves garlic, large cloves halved
13 sprigs fresh oregano
1 large yellow onion, peeled and cut into 1/4-inch half moons
1 rib celery, cut into 1/4-inch crescents
2 dried bay leaves
3 Cornish game hens
3 lemons, cut into quarters lengthwise
1/4 cup dry white wine
1/2 to 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 teaspoons unsalted butter, melted
Directions
Preheat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.
Source: Martha Stewart.com
Cheesy Potatoes
2 lbs. frozen hash brown potatoes (just the plain ones-shredded of cubed).
2 cans cream of chicken soup
2 cups sour cream
1 cup grated sharp cheese
1/2 cup melted butter or margarine
1/3 cup chopped green onions
Saute onions in melted margarine. Add soup and sour cream and stir. Add grated cheese and stir constantly as it melts. Add salt and pepper to taste. Add frozen hash browns and stir until coated with sauce. Pour into 13x 9 pan. Top with crushed corn flakes or crispy cheese flavored onions. Bake at 375 degrees for 25-30 minutes until slightly brown and bubbling.
Note: Goes well with ham.
Granny's Cranberry Salad
1 (8-oz) can of crushed pineapple
1 recipe for homemade cranberry sauce (check the back of the bag of cranberries)
1 large box of raspberry jello
1 (8-oz) block of cream cheese, softened
2 T. mayo
1 large container of Cool Whip, divided
1 large bag of walnuts
Drain and save juice from pineapples. Add enough water to the juice to make 2 cups of liquid and bring to a boil in a small saucepan. Dissolve the jello in the hot mixture and then chill until it starts to set (see note below). While jello is chilling, beat the softened cream cheese and the mayo until smooth. Add the pineapple, cranberry sauce, and semi-set jello to the cream cheese and blend. (Try not to beat too long or the cranberries will get mushy.) Stir in 1/2 a container of the Cool Whip and the nuts. Mix well. Chill and top with the remaining Cool Whip and sprinkle with a few crushed walnuts.
Note: Make sure the jello doesn't get too firm. If you do, it won't mix well together. Try placing the jello in the freezer to set 20 minutes at a time.
Source: Lisa M., Susie M. and Masil D.
Strawberry Delicious Salad
2 c. crushed pretzels
3 tbsp. sugar
3/4 c. butter
Combine and press into a 9 x 13 inch pan. Bake for 7 minutes at 400 degrees. Let cool completely.
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 (8 oz.) whipped topping
Mix and spread over cooled crust.
Jello strawberry mixture:
1 (6 oz.) pkg. strawberry Jello
1 1/2 c. boiling water
20 oz. frozen strawberries
Dissolve the Jello in boiling water and add the berries. Let the jello ad strawberry mixture get a little set (not too much). Pour over cream cheese mixture and chill.
Cut into squares to serve. May be topped with additional whipped topping and crushed pretzels to serve as a dessert.
Source: Patricia C.
photo: Martha Stewart.com
Cornish Hens and 40 Cloves of Garlic
(an alternative to turkey or ham)
Ingredients
Serves 6 (1/2 hen per serving).
40 cloves garlic, large cloves halved
13 sprigs fresh oregano
1 large yellow onion, peeled and cut into 1/4-inch half moons
1 rib celery, cut into 1/4-inch crescents
2 dried bay leaves
3 Cornish game hens
3 lemons, cut into quarters lengthwise
1/4 cup dry white wine
1/2 to 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 teaspoons unsalted butter, melted
Directions
Preheat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.
Source: Martha Stewart.com
Cheesy Potatoes
2 lbs. frozen hash brown potatoes (just the plain ones-shredded of cubed).
2 cans cream of chicken soup
2 cups sour cream
1 cup grated sharp cheese
1/2 cup melted butter or margarine
1/3 cup chopped green onions
Saute onions in melted margarine. Add soup and sour cream and stir. Add grated cheese and stir constantly as it melts. Add salt and pepper to taste. Add frozen hash browns and stir until coated with sauce. Pour into 13x 9 pan. Top with crushed corn flakes or crispy cheese flavored onions. Bake at 375 degrees for 25-30 minutes until slightly brown and bubbling.
Note: Goes well with ham.
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