Thanksgiving deliciousness: Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes (serves 8)

Ingredients:
6 cups mashed potatoes
3 cups cream style cottage cheese
3/4 cup sour cream
1 1/2 tablespoons onion, finely chopped
2 1/2 teaspoons salt
1/8 teaspoon white pepper
butter
slivered almonds
Directions:
Use very little butter and no milk when mashing the potatoes. Stir in the remaining ingredients. Dot with butter and slivered almonds and bake at 350* for 30 minutes.

submitted by Jaime Waldram

Thanksgiving deliciousness: Sweet Potato Casserole

Sweet Potato Casserole (serves 8 to 10)
(this is so sweet it is almost like a dessert)

Ingredients:

1 (40 oz) can sweet potatoes, mashed
1/2 cup margarine
3/4 cup granulated sugar
2 eggs, beaten
1/3 cup evaporated milk
1 teaspoon vanilla

Topping:

1 cup brown sugar
1/3 cup margarine
1/3 cup flour
1 cup pecans, chopped (optional)

Directions:
Drain juice off sweet potatoes and mash.  Add margarine, granulated sugar, eggs, evaporated milk, and vanilla to the sweet potatoes.  Place in a greased pan or casserole dish.

Mix topping ingredients together and spread on top of the sweet potatoes.  Bake at 350* for 25 to 30 minutes.

submitted by Jaime Waldram

Thanksgiving deliciousness: Cranberry Raspberry Salad

Cranberry Raspberry Salad (serves 8-9)
(picture was the only one that looked right)

Ingredients:

1 (3 oz) pkg raspberry gelatin
3/4 cup boiling water
1 (10 oz) pkg frozen raspberries
1/2 teaspoon lemon juice
1/2 pint sour cream

1 (3 oz) pkg cherry gelatin
1/2 cup boiling water
1 (8.5 oz) can crushed pineapple
1 can (1/2 pound) whole cranberry sauce

Directions:
Dissolve raspberry gelatin in boiling water, and add frozen raspberries and lemon juice.  Stir to thaw raspberries which chills the gelatin.  Pour into a 9" x 9" pan and refrigerate until firm, then cover with half pint of sour cream.  Meanwhile, dissolve cherry gelatin in boiling water and add pineapple and cranberry sauce, mixing thoroughly.  Allow mixture to chill and thicken slightly.  Then pour on top of sour cream and chill thoroughly before serving.

submitted by Jaime Waldram

Thanksgiving deliciousness: Dutch Apple Pie

Dutch Apple Pie

Ingredients:

1 pie crust (see directions below or use a store bought one or your favorite crust recipe)

6-7 cups of peeled, cored, and sliced Granny Smith apples

1 tbsp. lemon juice

1 tsp. cinnamon

½ tsp. nutmeg

¼ cup flour

½ cup granulated sugar

¼ cup packed brown sugar

Topping:

1 c. flour

1 c. brown sugar

1/3 cup butter—room temperature

Directions:

In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon, and nutmeg.  Pour into the crust.  Prepare the topping by mixing the ingredients below in a bowl with a fork until the mixture is incorporated and crumbly.  Sprinkle the entire mixture over the apples. 

Crust:

For the easiest bottom crust ever, use this recipe by Mr. Food: (Make the bottom crust right into a pie pan)

1-1/2 cups all-purpose flour

2 Tbsp sugar

1 Tsp salt, 1/2 cup vegetable oil

2 Tbsp cold milk

Sift the flour, sugar, and salt into a 9-inch pie plate. Whisk the oil and milk separately and pour evenly over the mixture. (I made this w/pre-sifted flour to prevent sifting.) Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim. (I used my hands to press the dough once it was moist, then made slight indentations on the bottom of the pie plate w/a fork to ensure dough would cook evenly.) Next, pour the filling into the unbaked pie crust. Lastly, I changed the cooking time to 400 degrees to start for about 15 minutes to brown the top of the pie, then turned the oven down to 350 for another 45 minutes.

submitted by Jinan Hadnot



Thanksgiving deliciousness: Fresh Cranberry-Orange Relish

Fresh Cranberry-Orange Relish

Ingredients:

1 bag of cranberries, washed and picked over

2 oranges (peeled)

Zest from one of the oranges

¾ cup sugar (or to taste)

¼ to 1 cup toasted walnuts

Directions:

Chop all in a food processor and chill.

submitted by Jenni Burnett

Super Easy: Campbell's Garlic Mashed Potatoes and Beef Bake

Campbell's Garlic Mashed Potatoes and Beef Bake

Ingredients:

1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom with Roasted Garlic soup
1 tablespoon Worcestershire sauce
1 bag (16 oz) frozen vegetable comination (broccoli, cauliflower, carrots) thawed
                                        3 cups hot mashed potatoes

Directions:

1.  In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.  Pour off fat.
2.  In 2-quart shallow baking dish mix beef, 1/2 can soup, Worcestershire and vegetables.
3.  Stir remaining soup into potatoes.  Spoon potato mixture over beef mixture.  Bake at 400*F for 20 minutes or until hot.

submitted by Jaime Waldram

Coconut Crusted Tilapia with Peach Salsa or Pineapple Chutney...

Coconut Crusted Tilapia

Ingredients:

1 cup flaked coconut, finely chopped (I used sweetened flaked coconut and put it in my food processor and it was delicious)

2 tablespoons flour

1 tablespoon Creole seasoning (we use Tony Chachere Creole Seasoning)

4 (4 ounce) fillets tilapia

1/2 cup cornstarch

1 (4 ounce) carton egg substitute (or 2 whisked eggs)

1/2 cup canola oil

Directions:

Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the eggs into a separate bowl, and dip the fillets in the eggs. Press fillets in the coconut mixture coating all sides.
1. Place fillets on a foil covered cookie sheet sprayed with Pam. Lightly spray the tops of the fillets with Pam as well. Bake for approximately 30 minutes at 425 degrees. Turn the fillets over half way through the baking process. Bake until they're up to an internal temerpature of 140 degrees. The coconut will turn a golden brown as well. 

Peach Salsa with Lime Juice and Honey

Ingredients:

- 4 small peaches, peeled and diced
- Juice of 2 limes, about 1/4 cup juice
- 2 teaspoons honey
- 2-3 tablespoons diced red bell pepper
- 1 tablespoon finely minced jalapeno pepper, or to taste
- 1 heaping tablespoon chopped cilantro
- 1 small clove garlic, finely minced
- 2 tablespoons finely chopped red onion or sweet onion

Preparation:

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.

Pineapple Chutney

Ingredients:

- 1/4 cup apple juice
- 1/4 cup white vinegar
- 2 tablespoons honey
- 8 oz. pineapple, drained (I used crushed, but you can use chunks as well)
- 1 tablespoon fresh grated ginger, or 1/8 teaspoon of ground dry ginger
- 1 1/2 teaspoons of chili powder


Directions:

1. In small saucepan, combine apple juice, vinegar and honey; bring to a boil over medium-high heat. Add pineapple. Reduce heat to low; simmer 5 minutes or until pineapple is tender. Pour mixture through strainer, reserving liquid. Place pineapple in medium bowl; cool.

2. Pour reserved liquid into same saucepan; add grated ginger and chili powder. Boil over medium-high heat 5 minutes or until slightly thickened; pour into small bowl. Let stand until cool. If desired, use fork to mash pineapple slightly; pour cooled apple juice mixture over pineapple. Refrigerate until ready to serve.

submitted by Jinan Hadnot