Thanksgiving Recipes
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Cranberry Waldorf Salad
4 cups chopped pears or chopped apples
1 cup seedless grapes, halved
1 cup sliced celery
2/3 cup slivered almonds or broken pecans, toasted
1/2 cup snipped pitted whole dates or raisins
Leaf lettuce
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2/3 cup whole cranberry sauce
1/4 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1/4 cup milk
2 teaspoons lemon juice
1/4 teaspoon celery seed
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In a medium mixing bowl combine chopped pears or apples, grapes, celery, almonds or pecans, and dates
or raisins. Divide fruit mixture among 10 to 12 lettuce-lined salad plates.
For dressing, in a small mixing bowl combine cranberry sauce, mayonnaise or salad dressing, sour cream,
milk, lemon juice, and celery seed. Drizzle dressing over fruit mixture. Makes 10 to 12 servings.
Make-Ahead Tip:Prepare dressing; cover and chill for up to 24 hours. Toast nuts.
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Braided Egg Bread
4-3/4 to 5-1/4 cups all-purpose flour
1 package active dry yeast
1-1/4 cups water
3 tablespoons sugar
3 tablespoons margarine
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1/2 teaspoon salt
2 eggs
1 beaten egg yolk (optional)
2 teaspoons poppy seed (optional)
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In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan
heat and stir water, sugar, margarine, and salt just till warm (120 to 130) and margarine almost melts.
Add water mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed
for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden
spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately
stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a
lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place
till double in size (about 1 hour).
Punch dough down; divide in thirds. Cover; let rest 10 minutes. Roll each third into an 18-inch rope.
Place ropes on a large baking sheet 1 inch apart and braid. Cover; let rise 30 minutes or till nearly
double. Brush braid with egg yolk and sprinkle with poppy seed, if desired.
Bake in a 375 oven for 25 to 30 minutes or till bread sounds hollow when you tap the top (if necessary,
cover loosely with foil the last 10 minutes of baking). Remove bread from pan. Cool on wire rack. Makes
1 braid (32 servings).
Make-Ahead Tip:Wrap cooled bread in freezer wrap or place in airtight freezer container. Freeze up to
1 month. Thaw overnight. Wrap bread in foil; bake in 375 oven for 10 minutes or till warm.
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Aunt Runner's Sweet Potato Casserole
3 cups cooked, mashed sweet potatoes
1 cup granulated sugar
1/4 cup butter, softened
1/4 tsp. salt
1/2 cup evaporated milk
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3/4 cup light brown sugar
1/4 cup flour
1/4 cup butter, softened
1 cup pecan halves
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Combine sweet potatoes, granulated sugar, 1/4 cup butter, salt and evaporated milk. Blend until creamy.
Place in a buttered 2 quart baking dish. Combine brown sugar, flour, 1/4 cup butter and pecan halves.
Crumble over sweet potato mixture. Bake at 350 degrees for 45 minutes.
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Aunt Runner's Corn Pudding
1/2 cup butter
1/4 cup granulated sugar
3 Tbsp. flour
1/2 cup evaporated milk
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2 eggs beaten
1 1/2 tsp. baking powder
2 pkgs. (10 oz.) whole kernel corn
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Preheat oven to 350 degrees. Melt butter in saucepan. Mix sugar and flour; stir into melted butter. Stir
in milk, eggs and baking powder. Mix well; stir in corn. Pour mixture into 2 qt. buttered casserole. Bake
until top is golden brown and center is set, about 45 minutes.
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Aunt Runner's
Roast Turkey With Old-Fashioned Cornbread Stuffing
1 small stalk celery,chopped
1 medium onion, chopped
1/3 cup margarine or butter
1 Tbsp. ground sage (or to taste)
1/4 teaspoon pepper
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1/8 teaspoon salt
1 loaf white bread, crumbled
1 (9") pan yellow cornbread, crumbled
1/2 to 3/4 cup chicken broth or water
1 10- to 12-pound turkey
1 stick butter, melted
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For stuffing, in a medium saucepan cook celery and onion in chicken broth or water and margarine or butter
until tender; remove from heat. Stir in sage, pepper, and salt. Place dry bread cubes in a large mixing
bowl; add onion mixture. Tossing lightly.Rinse turkey on the outside as well as inside body and neck cavities;
pat dry. Season body cavity with salt. Spoon some of the stuffing loosely into neck cavity. Pull the neck
skin to the back; fasten with a skewer.Lightly spoon more stuffing into the body cavity. (Place any remaining
stuffing in a casserole, cover, and chill. Bake stuffing alongside turkey for 30 to 45 minutes or until
heated through.) Tuck the ends of the drumsticks under the band of skin across the tail. If the band of
skin is not present, tie the drumsticks securely to the tail. Twist wing tips under the back.Place turkey,
breast side up, on a rack in a shallow roasting pan. Brush with melted butter. Insert a meat thermometer
into the center of one of the inside thigh muscles. The thermometer bulb should not touch the bone. Roast
turkey in a 325 F. oven for 30 minutes (or until golden brown) uncovered. Cover turkey loosely with foil.
Continue roasting turkey for 3 to 3-1/4 hours or until thermometer registers 180 F. to 185 F. After 2-1/2
hours, cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks
should move very easily in their sockets and their thickest parts will feel soft when pressed. Remove
turkey from oven. Cover; let stand 15 to 20 minutes before carving. Use a spoon to remove stuffing from
turkey; place in a serving bowl. Carve turkey. Makes 12 to 14 servings.
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Traditional Pecan Pie
9 inch frozen pie crust shell
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup dark corn syrup
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2 eggs
1/2 cup evaporated milk
1 cup pecans
1 teaspoon vanilla
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Combine sugar, flour, and salt in a mixing bowl. Stir in corn syrup. Beat in eggs one at a time. Mix in
evaporated milk, pecans and vanilla. Pour into crust. Bake at 350 degrees for 50 minutes, or until firm.
Cool before serving.
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Orange Spice Glazed Carrots
1 pkg. (32 oz.) baby carrots
1/2 cup packed brown sugar
1/2 cup orange juice
3 Tbsp. butter or margarine
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3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. cornstarch
1/4 cup water
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Combine all ingredients except cornstarch and water in slow cooker. Cover and cook on Low 3 1/2- 4 hours
or until carrots are crisp-tender. Spoon carrots into serving bowl. Remove juices to small saucepan. Heat
to a boil. Mix cornstarch and water in small bowl until blended. Stir into saucepan. Boil 1 minute or
until thickened; stir constantly. Pour over carrots.
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Cranberry Cream Cheese Loaf
1 pkg. (8 oz.) Cream Cheese, softened
2 eggs, divided
1-1/2 cups flour
1 cup sugar
2 tsp. Baking Powder
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1/2 tsp. salt
3/4 cup orange juice
2 Tbsp. oil
2 cups Post Selects
Cranberry Almond
Crunch Cereal
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Mix cream cheese and 1 egg in small bowl with wire whisk until smooth. Mix flour, sugar, baking powder
and salt in large bowl. Beat remaining egg in small bowl; stir in juice and oil. Add to flour mixture;
stir just until moistened. (Batter will be lumpy.) Stir in cereal. Pour 1/2 of the batter into greased
9x5-inch loaf pan. Spread cream cheese mixture evenly over batter. Top with remaining batter. Bake at
350F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove
from pan. Cool completely on wire rack.
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Autumn Jewels Jell-o Salad
1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
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15 ounces crushed pineapple
1 cup diced celery
1/2 cup chopped nuts
2 cups boiling water
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Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine
cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add enough water or fruit juice (apricot
nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill
in refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple and nuts. Stir into gelatin mixture.
Pour into lightly greased mold or into individual serving molds. Chill until firm. Unmold and serve on
a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling
of cinnamon.
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Submitted Recipe
Courtesy of:
Cindy Campbell
Fayetteville, Arkansas
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Champagne Salad
1 8 oz. pkg. Cream Cheese, softened
1 lg. can Pineapple Tidbits, drained
1 10 oz. pkg. frozen Strawberries
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1 lg. tub frozen Whipped Topping
2 sliced Bananas
3/4 cup Sugar
1/2 cup Pecans
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Combine cream cheese and sugar. In another bowl, combine the rest of the ingredients. Add to cheese mixture.
Freeze in a long pan or two 8 inch pans. Thaw slightly before serving.
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Submitted Recipe
Courtesy of:
Karen Murphy
Muscatine, Iowa
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Pumpkin cookies
1 cup margarine(oleo)
1 cup sugar
1 egg, beaten
1 cup pumpkin
2 cups flour
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1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 cups chopped nuts, optional
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Cream margarine and sugar, add beaten egg and pumpkin. Stir until mixed well. Sift together dry ingredients
and add to creamed mixture. Add nuts and mix well. drop by teaspoonful on greased baking sheet. Bake for
12 to 15 minutes at 350 oven. Frost with the following:
1 Cup brown sugar
3 Tbsp. margarine
3 Tbsp. milk
Boil ingredients for 2 minutes stirring constantly. Cool 10 minutes. Add 1 tsp. vanilla, and 1 Cup powdered
sugar. Stir until smooth. Makes 4-5 dozen cookies..
(note: I add about 1/2 tsp or so of pumpkin pie spice to mine also..gives alittle more pumpkin spice flavor.)
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Pineapple Sweet Potatoes
6 to 8 sweet potatoes
1 (20 ounce) can crushed
unsweetened pineapple
1 cup brown sugar
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pinch ground cinnamon
pinch ground ginger
pinch ground nutmeg
pinch ground cloves
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Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish. Bring a pot of salted
water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to
cool. Peel and quarter. In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves.
Bring to boil and reduce heat. Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes
and bake for 45 minutes.
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Autumn Gold Pumpkin Cake
1 pkg. Butter Cake Mix
3 eggs
1 cup water
1 cup solid pack pumpkin
1 1/2 tsp. ground cinnamon, divided
1/4 tsp. ground ginger
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1/4 tsp. nutmeg
1 cup chopped walnuts
1 container Cream Cheese Frosting
1/4 cup coarsely chopped
walnuts for garnish
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Preheat oven to 375. Grease and flour two 8-inch round cake pans. Combine cake mix, eggs, water, pumpkin,
1 tsp. cinnamon, ginger and nutmeg in large mixing bowl. Beat at medium speed with electric mixer for
4 minutes. Stir in 1 cup walnuts. Pour into prepared pans. Bake 30 to 35 minutes or until toothpick inserted
in center comes out clean. Cool in pans 15 minutes. Remove from pans. Cool completely. Combine frosting
and remaining 1/2 tsp. cinnamon. Stir until blended. Fill and frost cake. Garnish with 1/4 cup walnuts.
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Pumpkin Bread
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup brown sugar
1/2 cup butter flavored shortening, softened
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1 cup chopped walnuts
1 teaspoon vanilla extract
1 cup milk
2 cups canned pumpkin
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan. Whisk together
the flour, baking powder and salt. In a separate bowl, mix together the eggs, brown sugar, shortening,
walnuts, vanilla and pumpkin. Combine with flour mixture, mix well and pour into loaf pan. Bake for 40
minutes. Makes 1 loaf.
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Submitted Recipe
Courtesy of:
Tony
Van Buren, Arkansas
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CARAMEL APPLE PECAN PIE
2 Pastry crusts 9" pies
4 Granny Smith apples peeled -cored thin sliced
1/2 cup Pecans chopped
1/4 cup Sugar
1/4 lb Caramels coarsely chopped
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2 Tbsp. Flour
1/4 cup Milk
Milk for top Sugar for top
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1. Preheat oven to 375 degrees. Ease 1 round of pastry into a 9" pan.
2. In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into
pie shell.
3. Top with the remaining pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together
and flute the edge with a fork. Cut several slits in the top so the steam can escape during baking. Brush
top with milk and sprinkle with sugar.
4. Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm.
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Sweet Potato Surprise
3 large sweet potatoes
2 bananas
1/2 cup white sugar
3/4 cup brown sugar
1/2 cup chopped pecans
1/4 cup evaporated milk
1 teaspoon butter or margarine
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1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup grated coconut
1 1/2 cups miniature marshmallows
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Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer
to a large bowl to cool. In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar,
pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake
for 10 to 15 minutes.
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