Tuesday, November 25, 2008

My Thanksgiving Recipes

There are just some foods that I MUST have in order for it to be a "holiday". Is your family like that? In my family, we MUST have my Dad's mashed potatoes. I've watched him make them a thousand times but I still can't do it like he does. We also have to have noodles and home made rolls and 7 layer salad. My sister makes a strawberry cake that is becoming a tradition, too. I thought I'd share a couple of my favorite recipes for Thanksgiving, or any other big holiday meal.

Buttery Corn Casserole
2 eggs, lightly beaten
1 can (5 ounces) evaporated milk
3 tablespoons butter or margarine, melted, divided
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups (8 ounces) shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 24 crackers), divided
In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11-in. x 7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture. Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly. Yield: 6 servings. (This recipe is from Taste of Home Magazine)

Cranberry Sauce
1 bag fresh cranberries
1/2 cup sugar
1/2 cup water
zest from one orange
1 jar red currant jelly
1 Tbs. cornstarch mixed with 1 Tbs. cold water

Cook the cranberries with the water and sugar until the berries burst. Add in the orange zest and jelly and cook untilt he jelly melts. Stir in the cornstarch mixture and cook until thickened. Serve hot, cold or at room temperature. If you like it sweeter, add more sugar. I've even stirred in some packets of artificial sweetener at the end.

What are your favorite holday recipes?

1 comment:

Diana said...

"Dear Abby's Famous Pecan Pie"
This is mouth watering! If you are a pecan pie lover, you need to try this recipe... Steve caught this recipe in the newspaper a while back.

9 - inch unbaked Pie Crust
1 C. Light Corn Syrup
1 C. firmly packed Dark Brown Sugar
3 Eggs (slightly beaten)
1/3 C. Butter (melted)
1/3 t. Salt
1 t. Vanilla
1 heaping C. Pecan Halves or Pieces

Directions: Heat oven to 350 degrees. In large bowl combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecans and bake at 350 for 45 - 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done). Cool... If crust or pie appear to be getting too brown, cover with foil for the remaining baking time.
You can top this with a little whipped cream, but even plain, nothing tops this.

TIP: 1. The original recipe stated that the pie should be baked 45 - 50 minutes in a pre-heated 350-degree gas oven. If an electric oven is used, it may be necessary to add 15 - 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes). 2. When your pie is done the toothpick will be clean, it will look wet, but it will be clean...

Number Of Servings: 8

Preparation Time: 10 Minutes (not counting baking time)

How I tried my first piece of Pecan Pie... We were at the Hard Rock Cafe Dinner in Vegas for Thanksgiving. The meal was wonderful but no more Pumpkin pie was left for dessert :( Only pecan pie. I always thought pecan pie looked funny all "Jelled!" Yuk was what I thought! Well lo and Behold it was good ~ It was so sweet ~ It was like sugar melting in my mouth :) Oh ya, I am a believer now!!