Thursday, November 18, 2010

Thanksgiving 2010

Deep fried Turkey
Spiral Ham
Mashed Potatoes
Sweet Potatoes
Green Bean Casserole
Pumpkin Pie
Mincemeat Pie

Mashed Potatoes
12 Potatoes
1 to 2 sticks butter
2 1/2 cups Mozzarella cheese
Clean potatoes.  Boil potatoes till you can poke them with a fork easily. Put them in blender mash them up, add butter to taste. Add 2 cups of Mozzarella. Move to baking dish put rest of cheese on top and back until cheese is golden brown.
Sweet Potatoes
4 (15 ounce) cans sweet potatoes
1/2 cup orange juice
1-1/2 cups all-purpose flour
1 cup white sugar
2 teaspoons ground cinnamon
2 pinches salt
1 cup margarine
3 cups miniature marshmallows
1.  Preheat oven to 350 degrees F (175 degrees C).
2.  Place sweet potatoes in 2 10x6 inch shallow baking dish and pour orange juice over.
3.  In a med bowl, combine flour, sugar, cinnamon and salt; mix together and cut in margarine. Sprinkle over sweet potatoes.
4.  Bake for 30 minutes. Remove from oven, sprinkle with marshmallows and broil until browned.
3 Asparagus  bundles
Olive  oil 4T
Lemon Pepper
Cut ends of Asparagus off. In a pan heat oil place Asparagus in roll and cook lightly for 7 to 10 min or till tender but not mushy, season lightly with lemon pepper.
4 loaves of bread cut up and dried  out
2 packages of bacon
4 cans of chicken broth
1 bunch of celery
2 large white onions
Salt and pepper
5 large eggs
Cut up and dry out bread put in a large bowl. Cook bacon and cut up into small bite size pieces save bacon dipping. Finely chop whole bunch of celery and both onions.  Put all dry ingredients in a roaster, mix together. Add bacon drippings slowly add chicken broth stirring till it looks like dressings. Cook in roaster at 350 until golden check ever 15 mins. Can be made ahead of time!

Green Bean Casserole
4 can green beans
2 cans cream of mushroom soup
2 packages French’s onions 1 large1 small
Preheat oven to 350. Pour green beans into casserole, mix in cream of mushroom soup and large package of onions. Bake for 20min then and small package of onions to top and cook for 5 min more

Mincemeat Pie
Canned Mincemeat
9-inch pie crust uncooked
Follow can recipe

Pumpkin Pie
1 ¼ c. mashed fresh pumpkin
¾ c.  sugar
½ tsp. salt
¼ tsp. ground sugar
1tsp. ground cinnamon
1tsp flour
2 eggs, slightly beaten
1c. evaporated milk
2 Tbsp. water
½ tsp. vanilla
9-inch pie crust uncooked
Pumpkin: Half pumpkin, remove seeds and stringy portion.
Cut into small pieces. Cook in boiling water for 25 to 30 min till tender. Scrape meat from skin.
Pie filling: Combine cooked pumpkin sugar, salt, spices, and flour in a med bowl. Add eggs; mix well. Add evaporated milk water and vanilla; mix. Pour into pie pan. Bake in preheated hot oven at 425 for 15min. Reduce heat to 350. Bake for 35 min. longer or until set.

3 (1 ounce) squares unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 eggs
1/2 cup sweetened whipped cream
1 box chocolate cake  (cake ingredients)
8 Health Bars
Vanilla pudding 1 box
1.  Make cake as box says
2.  Make pudding as box says
3.  Crush Health bars
4.  In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
5.  Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy.
6.  Layer  French silk, cake, pudding and health bar pieces into severing bowl
7.   Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator


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