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Here are the recipes gathered from the 1st annual LOK Thanksgiving Recipe Exchange! Thanks to all who participated. And a special thank you to Anne/Anniepooh who gathered all the recipes. Be sure to also check out the submission by Cris/babyfctry. Submitted by: Charity/Mineforever Stuffed Cabbage Casserole Ingredients: 1 lb.lean beef 1/4 tsp cinnamon Garlic and Onions to taste 3/4 cup uncooked rice 28 oz. tomato sauce 1/3 cup vinegar 3 tbs. brown sugar 1 tbs. Worcestershire Salt and Pepper 8 cups chopped cabbage or you can substitute with bags of coleslaw. Directions: Fry beef and garlic & onions and drain. Add cinnamon to beef. Add uncooked rice. Mix ingredients together for sauce. Layer in a 9 by 13 pan, cabbage, beef, sauce, ending with sauce. Bake at 350 for one hour. Makes 6 servings at 8pts. each. Can reduce with lean turkey (so yummy with left over turkey!) It is filling and tasty. I usually double this recipe. Cabbage Roll Soup (4 Points) Ingredients: 1 pound ground beef 3 1/2 cups water 2 cups coarsely chopped green cabbage 1 cup sliced carrot 1/2 cup sliced celery 1/2 cup chopped onion 1/2 teaspoon dried dill 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon pepper 3 cans beef consomm -- undiluted--10.5 ounces per can 2 cans diced tomatoes -- undrained--14.5 ounces per can 1/2 cup uncooked converted rice Directions: Brown meat in a nonstick skillet over medium-high heat; drain well. Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients. Cover; cook on low-heat for 8 hours. Increase heat setting to high; stir in rice. Cover and cook an additional 30 minutes or until rice is tender. Yield: 10 servings (serving size: 1 1/3 cups) Cherry Cobbler Ingredients: 1 can (21 oz.) cherry pie filling 1 cup all-purpose flour 1/4 cup sugar 1/4 cup margarine or butter, melted 1/2 cup milk 1 tsp baking powder 1/2 tsp almond extract 1/4 tsp salt Directions: Spray inside of 2 -3 1/2 qt. Slow cooker with cooking spray. Pour pie filling into cooker. Beat remaining ingredients with spoon until smooth. Spread batter over pie filling. Cover and cook on HIGH 1 1/2 to 2 hrs. or until toothpick inserted in center comes out clean. I double this one too. Makes 6 servings Submitted by: Mary Franks Pumpkin Fudge Ingredients: 2 tablespoons butter 2 1/2 cups white sugar 2/3 cup evaporated milk 1 cup white chocolate chips 7 ounces marshmallow creme 3/4 cup canned pumpkin 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Directions: Line a 9x9 inch pan with aluminum foil, and set aside. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place. Submitted by: Sheila/Mrs. V No Bake - Cute Turkey cookies Ingredients: Vanilla wafers Choc striped cookies Can choc frosting Candy corn Small peanut butter cups Directions: Put a glob of choc frosting on a vanilla wafer. Then put the striped cookie standing up on the vanilla wafer. Use the choc frosting as glue. Put peanut butter cup on it's side (larger side next to cookie) & then put a candy corn on as the face. Vanilla wafer is the stand, striped cookie is the feathers, peanut butter cup is the body & the candy corn is the face. These are easy to do & kids enjoy assembling them. Sweet Potata Souffle Ingredients: 4 cups mashed cooked sweet potatoes (I have used canned & they are work fine) 3/4 cup sugar 2 tablespoons butter, softened 1/3 cup milk 1 teaspoon vanilla extract 1/2 teaspoon salt Topping: 2/3 cup packed brown sugar 2/3 cup chopped pecans 2 tablespoons butter, melted Directions: In a large bowl, combine the sweet potatoes, sugar, butter, milk, vanilla and salt; beat until smooth. Spoon into a greased 2-1/2-qt. baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until heated through and topping is browned. Cranberry Salsa Crackers: Ingredients: One & a half cup fresh cranberries (I couldn't find fresh once & dried worked ok.) 1 jalapeo pepper (seeds removed & minced) 2 green onions minced 1/4 cup sugar 2 tbsp minced fresh cilantro 1 tbsp grated fresh ginger 1 tbsp lemon juice 1 8oz carton fat free cream cheese 42 plain melba toast type crackers Directions: Position knife blade in a food processor, add cranberries and pulse until finely chopped. Transfer to a bowl; stir in green onion & ingredients except cream cheese. Cover & refrigerate 5 hrs. To serve spread 1 teaspoon cream cheese on each melba cracker & top with 1 teaspoon cranberry mixture. Garnish with cilantro leaves if desired. Yield 42 appetizers. Submitted by: Anniepooh We do mostly classic dishes for Thanksgiving. Here is last year's menu and some recipes--also blogged last year. Relish Tray Pumpkin Bisque Turkey Gravy Bread Stuffing Mashed Potatoes Browned New Potatoes Sweet Potatoes Corn Green Bean Casserole Italian Zucchini Cranberry Jelly Rolls Corn Bread Pumpkin Pie Pecan Pie Cream Cheese Poundcake Ice Cream Pumpkin Bisque with Nutmeg and Ginger Croutons Bisque: Ingredients: 1/2 c butter 1/2 c onion 1/2 c celery 1/4 c flour 8 c chicken stock 2 c pumpkin puree 1 t ginger 1 t nutmeg 2 cloves garlic-minced to taste salt and white pepper 2 c half and half Directions: Cook union and celery in butter until transluscent. Add flour and whisk in to make a roux-no color. Add stock and remaining ingredients. Simmer until onions and celery are tender-approximately 30 minutes. Run soup through a food mill or puree in a blender/processor until smooth and put through a strainer. Retuen to pot and simmer until heated through. Remove from heat and immediately add half and half. Stir well. Serve topped with croutons. Croutons: Ingredients: 4 c bread cubes 1/2 c butter-melted 1 t ginger 1 t nutmeg Directions: Toss cubes with all and bake on a cookie sheet at 450-tossing frequently-until browned and crisp. Turkey Cooking Times Stuffed Turkey: 8 to 12 pounds 3 to 3 1/2 hours 12 to 14 pounds 3 1/2 to 4 hours 14 to 18 pounds 4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 3/4 hours 20 to 24 pounds 4 3/4 to 5 1/4 hours Unstuffed Turkey: 8 to 12 pounds 2 3/4 hours to 3 hours 12 to 14 pounds 3 to 3 3/4 hours 14 to 18 pounds 3 3/4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 1/2 hours 20 to 24 hours 4 1/2 to 5 hours 24 to 30 pounds 5 to 5 1/4 hours Bread Stuffing Ingredients: 1 Cup Diced onion 1 Cup diced celery 1 stick of Oleo, margarine Directions: Saute until onions are tender-pour this over dry bread crumbs about 1 loaf of bread that has been dried in the oven by placing slices on a cookie roll pan and setting in the oven on very low or over night to dry and then torn into bite size pieces or you can dice to size you want. Add: 1 tn sage 1/2 t salt 1/2 tpepper Toss together. Add canned chicken broth or liquid off giblets if you boiled them for the dressing, just until moist and begins to stay together when mixing (I use my hands). This will stuff a medium size turkey and any left over from stuffing the turkey can be placed into a greased casserole and baked the last 45 minutes of the turkey. Roasted Salt-Brined Turkey Ingredients: 1 c plus 2 T kosher salt 1/3 c brown sugar (optional) 1 gallon cold water 1 (12 pound) turkey Directions: In a large stockpot, dissolve the salt and brown sugar in the cold water. Add the turkey and refrigerate for 12 to 24 hours. Remove the turkey from the brine and pat dry inside and out with paper towels. NOTE: You can add any combination of herbs and spices you desire to the brine solution: juniper berries, bay leaves, black pepper, thyme, cloves, allspice, etc. Roast as per instructions below or roast using your favorite method. Herbed Turkey Ingredients: 6 T unsalted butter-softened 1/4 c fresh orange juice 2 T fresh lemon juice 1 T dried thyme 1 t kosher salt 3/4 t freshly-ground black pepper 1 large onion-quartered 2 celery ribs-cut into 2-inch lengths 1 bunch of thyme sprigs 4 sage sprigs 4 garlic cloves-unpeeled 3 bay leaves 6 thick slices bacon 1 quart chicken stock or canned low-sodium broth Directions: Preheat oven to 325 degrees F. In a small bowl, blend the butter with the orange juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, and herbs. Truss the bird tightly and transfer it to a rack set in a roasting pan. Arrange the bacon slices over the breast and pour 2c of the stock into the roasting pan. Green Bean Casserole From: Campbell's Kitchen Ingredients: 1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup OR Campbell's 98% Fat Free Cream of Mushroom Soup 1/2 cup milk 1 tsp. soy sauce dash Pepper 4 cups cooked cut green beans 1 1/3 cups French's French Fried Onions Directions: Mix soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. Bake at 350F. for 25 min. or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes. TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe. LIBBY'S Famous Pumpkin Pie This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. Ingredients: 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin 1 can (12 fl. oz.) CARNATION Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions: Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 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. Top with whipped cream before serving. Dear Abby's Pecan Pie This recipe was published by Dear Abby many times over the years in her advice column. Ingredients: 1 9-inch unbaked pie crust 1 cup light corn syrup 1 cup firmly packed dark brown sugar 3 eggs, slightly beaten 1/3 cup butter, melted 1/2 teaspoon salt 1 teaspoon vanilla 1 heaping cup pecan halves Directions: Preheat oven to 350F. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into pie crust and sprinkle pecan halves over top. Bake 45-50 minutes or until toothpick inserted in center will comes out clean. If pie or crust appears to be getting too brown on top, cover with foil for remainder of cooking time. Allow to cool. Cream Cheese Pound Cake Ingredients: 1 1/2 cups Butter, softened 8 oz. Cream Cheese, softened 3 cups Sugar 6 Eggs 3 Cups sifted Cake Flour 1/2 tea. Salt 1 1/2 tea. Vanilla Directions: Grease and floured 10 inch tube or Bundt pan. Set aside. Cream the butter and cream cheese, gradually adding sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and salt, stirring until combined. Stir in vanilla. Pour batter into prepared pan. Bake at 325* for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a rack. Submitted by Momto6 Garlic Mashed Potatoes Ingredients: 5 pounds unpeeled red potatoes, quartered 13 ounces butter, room temperature 5 ounces Romano cheese, grated 1/4 cup and 2 teaspoons chopped garlic 2-1/2 teaspoons salt 2-1/2 teaspoons dried oregano Directions: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer. Southern Pecan Pie Ingredients 3 eggs 1 cup white sugar 1 cup corn syrup 2 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/2 cups pecan halves 1 recipe pastry for a 9 inch single crust pie Directions: Preheat oven to 400 degrees F (205 degrees C). Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed. Submitted by Momtoabunch Pumpkin Bars Ingredients: 4 eggs 1-2/3 C sugar 1 C. vegetable oil 1 Can of pumpkin 2 C. flour 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda Direction: In a bowl, beat together eggs,sugar,oil and pumpkin until light and fluffy. In a medium bowl,stir together flour,baking powder, cinnamon,salt,and baking soda. Add this to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15 x 10 x 1 inch jelly roll pan. Bake at 350 degrees for 25-30 minutes. Frost when cool with cream cheese frosting. Cream Cheese Frosting Ingredients: 3-oz. of cream cheese (any brand. regular or light, NOT fat free),softened 1/2 C. butter,softened 1 tsp. vanilla 2 C. sifted powdered sugar Directions: Cream together cream cheese and butter, stir in vanilla. Add powdered sugar a little at a time and beat until mixture is smooth. Spread on cooled Pumpkin Bars and sprinkle with nuts if desired. Submitted by Mirz Meatball Lasagna I always make a pasta dish for the holidays, since there is always someone who doesn't like turkey. Here is a version that does not require cooking the noodles beforehand. And you use regular lasagna noodles--no need to get the special (and more costly) no-boil noodles. This is to make a lasagna in a standard size casserole dish. It will serve between 6-8. I have an extra-large, deep lasagna pan, so I double the recipe. Ingredients: 1 box regular lasagna noodles Cooked meatballs (approximately 10-15 small meatballs)* 1 container ricotta cheese 3 to 4 cups of shredded mozzerella cheese** 1 egg 2 jars of regular spaghetti sauce (not the chunky type) 2 cups of water Directions: In a large pot, place meatballs, spaghetti sauce, and water. Bring to a boil. Reduce heat and simmer for 20-30 minutes, sauce will reduce a bit in that time. Remove from heat. Cool to room temperature (this is important--hot sauce will cook the noodles and make that layer gummy). Pour a scoop of the cooled spaghetti sauce on the bottom of the casserole dish. Make sure the whole bottom is covered. Then arrange lasagna noodles on top of the sauce. Break pieces to fit the pan and cover the entire bottom. Mix the egg into the ricotta cheese. Spread on top of noodles. Sprinkle top of ricotta with 1 cup of mozzerella cheese. Pour warm sauce over the top, making sure all cheese is covered. Put another layer of lasagna noodles over the top. Again, cover with sauce. Arrange meatballs on this layer. Sprinkle 1 cup of mozzerella over meatballs. Place the last layer of noodles over the top. Cover the top layer generously with sauce. Cover with foil and bake at 400 degrees for 45 minutes. Remove foil. Sprinkle with remaining mozzerella cheese and bake for an additional 10 minutes or until cheese is melted and bubbly. *You can make your own meatballs, but if pressed for time, this recipe works well with meatballs you can purchase in your grocer's freezer section. **If you like it really cheesy, use more. If you're on a diet, use less. However, it is not recommended that you use non-fat cheese. Devilled Eggs The key to this version is cooking an extra couple of eggs for their yolks. This creates more filling for the rest of the eggs. Ingredients: 14 hardboiled eggs 1/2 cup mayonnaise 1/4 cup of mustard 1 tsp of seasoned salt 2 tsp of paprika 1/4 cup finely diced celery (optional) Direction: Peel eggs. Cut in half. Scoop out yolk. Place 24 white halves on platter. Using a fork, mash the yolks. I don't like the consistency to be too fine; it's okay if there are a few big pieces. Add the rest of the ingredients and mix until well blended. Place one spoonful of yolk mixture into each egg. Sprinkle additional paprika over the top. Note: You may like your yolk mixture drier or creamier. You can adjust the mayonnaise and mustard accordingly, just make sure you use a 2-parts mayo, 1-part mustard ratio. Honey Peas Ingredients: 2 cans of sweet peas (or 1 bag of frozen) 1/2 cup of honey 1/4 cup of finely chopped walnuts Directions: Heat peas in saucepan. Drain well. Warm honey in microwave for 30 seconds. Pour over peas and mix well. Stir in walnuts. Serve warm. Serves 6-8 |