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