Thanksgiving 2010

Classic Holiday with

The Starters
Deviled Eggs Spinach Dip

Thanksgiving Menu
Classic Turkey Candied Yams Baked Mac N’ Cheese Delicious Stuffing Squash Medley Green Bean Casserole

Main Course


Old Fashioned Pumpkin Pie


6 hard-cooked eggs, peeled and cut lengthwise ¼ cup Light Mayonnaise or Salad Dressing ½ teaspoon dry ground mustard ½ teaspoon white vinegar 1/8 teaspoon salt ¼ teaspoon ground black pepper Paprika for garnish

deviled eggs

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.


1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream

delicious spinach dip

Cover lightly with plastic wrap and refrigerate for up to one day before serving. *Deviled Egg Recipe Credit

Everyone Loves Our Dip! Here’s How We Make It: Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people. Hollow out your bread bowl and fill with prepared dip when ready to serve. Serve with thinly sliced French Bread. A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr Spinach Dip and garnish with a sprig of dill. *Spinach Recipe Credit

1 cup Hellmann’s® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional) 1 Sour dough bread bowl 2 small roll of French Bread

Classic Roast Turkey
ingredients: • • • • • • • •
1.Defrost the Turkey previous night. 2.Clean the turkey well. Remove any parts like giblets, neck from the turkey. 3.Mix all spice ingredients together in a bowl. 4.Marinate the turkey from inside and outside and keep it overnight or minimum 10 to 12 hours in the refrigerator. 5.Preheat the oven to 400 degree. 6.Grease the tray in which turkey to be roasted. 7.For flavor, stuff the turkey with a half yellow onion, peeled and quartered, 1 clove of garlic, chopped, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. Use string or skewers to close the cavity. 8.Rub either melted butter or olive oil all, with 1 clove of minced garlic, over the outside of the turkey. If using butter, I pop a stick of butter and the minced garlic into the microwave just long enough for the butter to melt and stir. Sprinkle salt generously all over the outside of the turkey. Sprinkle pepper over the turkey. 9.Place turkey breast down on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable. Add several sprigs of fresh thyme and rosemary to the outside of the turkey. 10.Put the turkey in the oven. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half. 11.To know if the Turkey is cooked spear the breast with a knife. The turkey juices should be clear, not pink.

1 turkey, approx. 15 lbs. Juice of a lemon Salt and pepper

Olive oil or melted butter (I prefer butter) 1/2 yellow onion, peeled and quartered Tops and bottoms of a bunch of celery 2 carrots Parsley Sprigs of fresh rosemary, thyme

Candied Yams

6 Yams; washed 1/2 cup Butter 1cup Brown Sugar 1 tsp Cinnamon

Rinse and cut yams in half length-wise. Boil yams in large pot with water enough to cover and cook until barely tender--make sure you do not overcook. Remove and drain. Set aside to cool for about 5-10 minutes. Place in oven-proof casserole dish, with the skin side down (I leave the skin on, you may remove it if you’d like). In medium saucepan, combine butter, cinnamon, and brown sugar. Cook, over medium heat, until simmering to create a glaze. You may opt to add a bit more brown sugar if necessary. It is good to get a slightly thicker consistency. Pour the brown sugar and butter mixture over yams, saving just about 3 tablespoons. Bake at 325 for 30 minutes uncovered. Remove from oven, pour the remaining mixture over the yams and spoon the brown sugar and butter “juice” from the baking pan over the yams as well. Place back in the oven for 5-10 min, remove, and serve. Picture courtesy of jillmotts om Creative Commons


1/2 pound elbow macaroni 5 tablespoons butter 3 tablespoons flour

Baked Mac N’ Cheese
3 tablespoons butter

1 tablespoon powdered mustard 3 cups milk

1 cup panko bread crumbs 1 clove of garlic 1/2 cup finely diced white onion 1/2 teaspoon paprika 1 large egg In a large pot of boiling, salted water cook the pasta to al dente. 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Stir slowly until the cheese melts completely. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, garlic and paprika. Simmer for ten minutes.

Preheat oven to 350 degrees F.


Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Put your Breadcrumbs into a large bowl and mix in the Seasoning package to taste (all, or half depending on preference) Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper. Mix the eggs, chicken broth, and melted butter into the bread crumbs. The mixture should be moist, but not mushy. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

good ‘ol fashioned stuffing

1 large bag of seasoned bread crumbs 1 large yellow/white onion, finely chopped 2-3 stalks celery, finely chopped 2 tablespoons butter 2 eggs, beaten 2 cups chicken broth 2 teaspoons sage 1 teaspoon garlic powder salt and pepper to taste

6-10 potatoes 1 - 1 1/2 cup of heavy cream or milk 3/4 cup of salted butter (softened) salt and pepper


creamy mashed potatoes

Peel the potatoes and cut them into halves or quarters. (keep in them in cold water so that they don’t turn brown) Put the potatoes in a large pot of water, just enough to cover the potatoes, and bring water to a boil. Cook until potatoes are tender, not falling apart. Remove them from the heat and drain water. Put the potatoes in a bowl and add the butter and milk or cream. Mash/mix the potatoes until they are fluffy and lump free. Do not over do it. Add salt and pepper to taste.


(What do you do with the squash?) (tomatoes) Chop and add the Yellow onion, oregano, and salt and pepper to taste. Mix the sugar with melted butter and stir into mixture. Bake covered with foil at least one hour 350 degrees. Add shredded parm at end of baking.

squash medley

butternut or buttercup (orange squash) zuccini yellow squash/summer squash 1-2 tomato(s) 1 yellow onion 1/4 cup butter 1 tsp oregano salt and pepper 1 tsp sugar 1/4 cup shredded parmesan cheese

1 can (10 3/4 ounces) condensed cream of mushroom soup 4 cups cooked green beans 1/8 teaspoon pepper 1/2 cup milk 1 1/3 cups French fried onions


Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned. Serves 6.

green bean casserole


1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk 1 teaspoon ground cinnamon

Pumpkin Pie

Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.) Pumpkin Pie Recipe Credit

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