Jean at Adventure Foods http://www.adventurefoods.com/ sent this to me and I want to share it with you.
Chuck.
The Legend of the Five Kernels
We put small paper cups with 5 kernels of Indian corn at each place setting.
When we sit down to eat, someone reads the following:
The first winter that the Pilgrims spent in their new home was very cold. Food
was in short supply. Some days, they only had enough food for each person to
have five kernels of corn for the day. But spring came. They planted food and
it grew, and all the pilgrims did not die.
From then on, when Thanksgiving came around, the Pilgrims put five kernels of
corn on each plate to remind themselves of their blessings.
LET US REMEMBER:
The first kernel reminds us of the autumn beauty around us.
The second kernel reminds us of our love for each other.
The third kernel reminds us of God's love and care for us.
The fourth kernel reminds us of our friends ...especially our Indian brothers.
The fith kernel reminds us we are a free people.
We close with a prayer and enjoy our meal.
This story is from the book, Thanksgiving Handbook, by Ruth Odor. Children's
Press, Chicago 1984.
Wishing each of you a wonderful Thanksgiving, and many good meals! Jean and Sam
  Thanksgiving Recipes!
ÂÂ
BUTTERMILK ROLLS
These are feather light and delicious!
4 to 4½ C all-purpose flour
2 pkgs dry yeast
3 Tbsp sugar
1 tsp salt
½ tsp. baking soda
1¼ C buttermilk
½ C water
½ C shorteningÂÂ
In large mixer bowl, combine 1½ C flour, yeast, sugar, salt, and soda; mix well. In saucepan, heat buttermilk, water and shortening until warm (120º - 130º ); shortening does not need to melt. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, about 20 minutes. Punch down dough. Divide dough into 24 pieces. Form into balls and place on greased cookie sheets*. Cover; let rise again until almost doubled, about 20 minutes. Bake at 400º for 15 to 20 minutes until golden brown. Remove from pan; brush with butter. Cool on racks.ÂÂ
*By using a cookie sheet, you will have individual rolls, baked and browned sides. If using a 9 x13" pan, place rolls closer together and you will have soft sides.
Orange and Maple Roasted Turkey
Brine
1/2 c. sugar
1/4 c. kosher salt
10 black peppercorns, whole
1 medium orange, peeled and juiced
1 gal. cold water
2 bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 medium carrots, peeled, cut into 2-inch pieces
2 medium white onions, peeled, cut into 2-inch pieces
2 celery ribs, peeled, cut into 2-inch pieces
1 - 12 lb. Honeysuckle White Whole Turkey, fresh or thawed
Compound Butter Mixture
1 lb. unsalted butter, softened
2 medium oranges, juiced
1-1/2 tsp. salt
1/4 tsp. pepper
1/2 c. maple syrup
1 Tbsp. fresh rosemary, chopped
1/2 Tbsp. fresh thyme, chopped
2 cloves garlic, finely chopped
To brine: Combine all brine ingredients, except turkey, in large pot and simmer over low heat for 1 hour. Chill brine in ice bath until cold. Place whole turkey into foodservice-safe grade container. Pour chilled brine over top to submerge. Close bag and cover. Marinate for 24 hours in the refrigerator. Remove turkey from brine, drain excess liquid. Place vegetables and herbs in body cavity and secure.
Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325° F. - 350° F. oven or on a rotisserie.
If roasting in the oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh.
If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie.
If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh (about 3 hours). Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.
ÂÂ
HERBED TURKEY TETRAZZINI - Serves: 4
1/4 cup chopped onion
1/4 cup fresh mushrooms
1/4 cup each flour & margarine
1 cup milk
1 cup chicken broth
1 Tbsp chopped fresh parsley
1 tsp dried whole tarragon
1/8 tsp pepper
1 dash of ground nutmeg
2-1/2 cups cooked spaghetti
1-1/2 cups turkey, cooked/chopped
1/2 cup shredded Swiss cheese divided
chopped parsley
lemon slice halves
red pepper strips
Sauté onion and mushrooms in margarine in a large, heavy saucepan until just tender. Add flour, stirring well. Cook one minute, stirring constantly. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly. Stir in parsley, tarragon, pepper and nutmeg. Stir in spaghetti, turkey, and half of the cheese, mixing well.
Pour into a greased 1-1/2 quart casserole bake at 350º for 20 minutes. Sprinkle remaining cheese over the top and bake an additional 5 minutes. Garnish with parsley, lemon slices, and pepper strips.
TURKEY-PASTA TOSS - Serves 4ÂÂ
2 medium carrots
3/4 cup unsweetened orange juice
1 Tbsp cornstarch
1/4 Tbsp salt
1/2 tsp dried whole basil
3/4 lb cooked turkey breast, cut into 1/2 inch pieces
8 cups water
1/2 (8 oz) package fettuccine
2 oz fresh snow peas - trimmed
1 cup small fresh mushrooms
8 cherry tomatoes, halved
1 Tbsp margarineÂÂ
Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces, set aside. Combine orange juice & next 3 ingredients in as small
saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside. Bring 8 cups water to a boil in a large Dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30 seconds. Drain well, and return to Dutch oven. Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm.
ÂÂ
TURKEY-VEGETABLE STIR FRY - Serves 4ÂÂ
1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, julienne strip cut
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms
4 green onions, minced
1 stalk celery, diagonally cut
1 (6 oz) frozen snow peas, thawed
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted
ÂÂ
Combine first 4 ingredients in a 2-cup glass measure; stir well. Microwave, uncovered, at high 2-3 minutes or until thickened, stirring every thirty seconds; set aside. Combine
carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap. Microwave at high 1-2 minutes or until carrot is crisp tender. Add mushrooms, onions, and celery; microwave at high for 1-2 minutes, stir well. Add soy sauce mixture, snow peas, and turkey; stir well. Microwave at high 2-3 minutes; stir after 30 seconds. Serve over rice; garnish with almonds.
ÂÂ
HOT TURKEY OR CHICKEN SALAD  Serves 6ÂÂ
2 cups of cooked turkey or chicken, diced
1 cup celery, chopped
1/2 cup blanched, slivered almonds
1/3 cup green pepper, diced
2 Tbsp grated onion
1 tsp salt
1 can water chestnuts, diced
2 Tbsp lemon juice
1 Tbsp pimento, chopped
1/2 to 1 cup mayonnaise
4 slices Swiss or Cheddar cheese
1/2 to 1 cup bread crumbs
1/4 cup melted butterÂÂ
Combine all but last 3 ingredients. Place in a 9x14 baking dish, top with cheese. Cover with buttered crumbs. Bake, uncovered at 450º for 10 to 15 minutes or until golden brown.ÂÂ
ÂÂ
HAWAIIAN STEAMED CARROTS
Steam a 2 pound bag of baby carrots till just tender. Drain. In a med sauce pan over med. heat combine the following:
1 cube of real butter
1/2 c. packed brown sugar (dark)
1 Tbl. freshly grated ginger
Cook the steamed carrots in the butter sauce till they are well coated. Stir to keep them from burning. I cook them about 5 to 8 minutes. Serve.
MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE
4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
1/4 cup (1/2 stick) butter
2 tablespoons plus 1 teaspoon minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk
2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheeseÂÂ
Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.ÂÂ
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.ÂÂ
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)ÂÂ
Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.ÂÂ
Makes 10 servings.
Bon Appétit - November 2003
 ÂÂ
ÂÂ
Thanksgiving Jello
2 (3 oz.) pkgs. cherry Jell-O
2 c. boiling water
1/2 c. cold water
1 lb. raw cranberries
1/2 orange with rind
1 apple
1 sm. can crushed pineapple, drained
2 c. sugar
1/2 c. nuts, chopped
Make Jell-O according to instructions. Grind cranberries, orange
with rind and apple. Combine all ingredients and chill to set.ÂÂ
Orange-Spiced Sweet Potato Casserole
ÂÂ
Use orange juice, brown sugar, and cinnamon to bring out the natural
sweetness of sweet potatoes.
Cooking Technique: Bake
Prep Time: 20
Cooking Time: Over one hour
Yield: 12 servings
Ingredients
5 large sweet potatoes, (about 4 pounds )
1 teaspoon grated orange peel
1/3 cup fresh orange juice
3 tablespoons Fleischmann's® Original Stick, divided
3 tablespoons packed light brown sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
2 tablespoons all-purpose flour
Directions
Preheat oven to 400°F.
Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake
potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl,
and mash.
Stir in orange peel, orange juice, 2 tablespoons Fleischmann's, 2
tablespoons brown sugar, cinnamon, cloves and salt; mix well. Spoon into
lightly greased 10x6-inch baking dish.
Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon
Fleischmann?s (melted); mix well. Sprinkle evenly over potatoes.
Bake 30 to 35 minutes or until hot. Let stand 5 minutes.
Nutrition Note: This recipe has been flavored with fresh orange and uses
less sugar and margarine than a traditional sweet potato casserole.
Nutrition Note: Sweet potatoes are loaded with vitamin A and have a low
glycemic index rating, which is important for diabetics. The carbohydrates
that are present break down more slowly causing glucose levels to rise more
gradually.
YELLOW SQUASH CASSEROLE
5 pounds medium-size yellow squash
2 eggs, beaten
1 cup breadcrumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt to taste
1 small chopped onion
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large corning ware dish with onion and about 1 cup of water and 1 stick of margerine. Cover and microwave 5-10 minutes or until soft.  Mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper.
Put back in casserole dish. Cover with a light layer of Ritz crackercrumbs. Bake at 350: F. for 20 to 25 minutes or until lightly browned. Serves 10.
Spinach and Cheese Casserole
Makes 8 servings
2  cups cottage cheese
1  10-ounce package frozen chopped spinach, thawed and well drained
1/3 cup crumbled feta cheese
3   eggs, beaten
1/4 cup butter or margarine
3    tablespoons all-purpose flour
2    teaspoons minced dried onion
Dash  ground nutmeg
Grease a 1-1/2-quart casserole; set aside. In a large bowl, combine
cottage cheese, spinach, feta cheese, eggs, butter, flour, onion,
and nutmeg; mix well. Transfer mixture to the prepared casserole.
Bake, uncovered, in a 350 degree F oven about 45 minutes or until
center is almost set (an instant-read thermometer inserted in center
should register 160 degrees F). Makes 8 side-dish servings
calories: 172 , total fat: 12g , saturated fat: 7g , cholesterol:
109mg , sodium: 392mg , carbohydrate: 6g fiber: 1g , protein: 11g ,
vegetables: 1diabetic exchange , medium-fat meat: 1.5diabetic
exchange , fat: 1diabetic exchange
WW Points - 4 Points
Brandied Pumpkin Pie
Can be made ahead of time, and my favorite kind of pie, how about yours?
CRUST:
1 1/4 cup all purpose flour
1/2 tsp. salt
3 tbs. margarine
2 tbs. vegetable shortening
5 tbs. ice water
FILLING:
3/4 cup sugar
2 eggs
2 tbs. brandy
1 1/2 tbs. pumpkin pie spice
2 tsp. chopped cyrstallized ginger
1 tsp. cardamon
1 can (15 oz) pumpkin
2 cups heavy cream
CRUST: Combine flour with salt, cut in butter and shortening until mixture
resembles crumbs. Stir in water, 1 tbs. at a time, until dough just forms.
Shape into disk. Wrap refrigerate 1 hour. Preheat oven to 350 degrees. Roll
out dough to fit 9 inch pie pan. Bake 7 min. until dough is set but not
browning. Cool.
FILLING: Combine sugar, eggs, 2 tbs. brandy, pie spice,
ginger and cardamon. Stir in pumpkin. Stir in 1 cup cream until smooth. Pour
into pie shell. Bake 50 min. Cool. Beat remaining cream and brandy until soft
peaks form. Garnish pie with this mixture, make 5 circles of this whip cream
looking mixture on top of pie and then in each circle you could add a candy
pumpkin.
Makes 10 servings.
ORANGE SLICE FRUIT CAKE
3 1/2 c. flour
1/2 tsp. salt
1 lb. candy orange slices, chopped
1 lb. pitted dates, chopped
2 c. walnuts or pecans, chopped
1 (3 1/4 oz.) can or 1 c. coconut (flaked)
1 c. butter
2 c. sugar
4 eggs
1 tsp. soda
1/2 c. buttermilk
Mix together flour and salt. Combine candy orange slices, pitted dates, walnuts or pecans and coconut. Add 1/2 of the flour mixture and mix well. Cream 1 cup butter and 2 cups of sugar. Add 4 eggs, one at a time. Combine 1 teaspoon soda and 1/2 cup of buttermilk. Add milk and flour mixture alternately and blend after each addition. Add candy mixture and mix well. Bake at 300 degrees for one hour and 45 minutes in a large angel food cake pan that has been well greased. It may take longer to bake. Test with a toothpick. As soon as cake is removed from oven, pour the following mixture over the top. Combine 1 cup orange juice and 2 cups powdered sugar. Cool. Store in refrigerator overnight before removing from pan. This is a large cake. It is not difficult to make. Once you have the orange slices cut up you have it under control!ÂÂ
Chuck.
The Legend of the Five Kernels
We put small paper cups with 5 kernels of Indian corn at each place setting.
When we sit down to eat, someone reads the following:
The first winter that the Pilgrims spent in their new home was very cold. Food
was in short supply. Some days, they only had enough food for each person to
have five kernels of corn for the day. But spring came. They planted food and
it grew, and all the pilgrims did not die.
From then on, when Thanksgiving came around, the Pilgrims put five kernels of
corn on each plate to remind themselves of their blessings.
LET US REMEMBER:
The first kernel reminds us of the autumn beauty around us.
The second kernel reminds us of our love for each other.
The third kernel reminds us of God's love and care for us.
The fourth kernel reminds us of our friends ...especially our Indian brothers.
The fith kernel reminds us we are a free people.
We close with a prayer and enjoy our meal.
This story is from the book, Thanksgiving Handbook, by Ruth Odor. Children's
Press, Chicago 1984.
Wishing each of you a wonderful Thanksgiving, and many good meals! Jean and Sam
  Thanksgiving Recipes!
ÂÂ
BUTTERMILK ROLLS
These are feather light and delicious!
4 to 4½ C all-purpose flour
2 pkgs dry yeast
3 Tbsp sugar
1 tsp salt
½ tsp. baking soda
1¼ C buttermilk
½ C water
½ C shorteningÂÂ
In large mixer bowl, combine 1½ C flour, yeast, sugar, salt, and soda; mix well. In saucepan, heat buttermilk, water and shortening until warm (120º - 130º ); shortening does not need to melt. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, about 20 minutes. Punch down dough. Divide dough into 24 pieces. Form into balls and place on greased cookie sheets*. Cover; let rise again until almost doubled, about 20 minutes. Bake at 400º for 15 to 20 minutes until golden brown. Remove from pan; brush with butter. Cool on racks.ÂÂ
*By using a cookie sheet, you will have individual rolls, baked and browned sides. If using a 9 x13" pan, place rolls closer together and you will have soft sides.
Orange and Maple Roasted Turkey
Brine
1/2 c. sugar
1/4 c. kosher salt
10 black peppercorns, whole
1 medium orange, peeled and juiced
1 gal. cold water
2 bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 medium carrots, peeled, cut into 2-inch pieces
2 medium white onions, peeled, cut into 2-inch pieces
2 celery ribs, peeled, cut into 2-inch pieces
1 - 12 lb. Honeysuckle White Whole Turkey, fresh or thawed
Compound Butter Mixture
1 lb. unsalted butter, softened
2 medium oranges, juiced
1-1/2 tsp. salt
1/4 tsp. pepper
1/2 c. maple syrup
1 Tbsp. fresh rosemary, chopped
1/2 Tbsp. fresh thyme, chopped
2 cloves garlic, finely chopped
To brine: Combine all brine ingredients, except turkey, in large pot and simmer over low heat for 1 hour. Chill brine in ice bath until cold. Place whole turkey into foodservice-safe grade container. Pour chilled brine over top to submerge. Close bag and cover. Marinate for 24 hours in the refrigerator. Remove turkey from brine, drain excess liquid. Place vegetables and herbs in body cavity and secure.
Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325° F. - 350° F. oven or on a rotisserie.
If roasting in the oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh.
If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie.
If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh (about 3 hours). Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.
ÂÂ
HERBED TURKEY TETRAZZINI - Serves: 4
1/4 cup chopped onion
1/4 cup fresh mushrooms
1/4 cup each flour & margarine
1 cup milk
1 cup chicken broth
1 Tbsp chopped fresh parsley
1 tsp dried whole tarragon
1/8 tsp pepper
1 dash of ground nutmeg
2-1/2 cups cooked spaghetti
1-1/2 cups turkey, cooked/chopped
1/2 cup shredded Swiss cheese divided
chopped parsley
lemon slice halves
red pepper strips
Sauté onion and mushrooms in margarine in a large, heavy saucepan until just tender. Add flour, stirring well. Cook one minute, stirring constantly. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly. Stir in parsley, tarragon, pepper and nutmeg. Stir in spaghetti, turkey, and half of the cheese, mixing well.
Pour into a greased 1-1/2 quart casserole bake at 350º for 20 minutes. Sprinkle remaining cheese over the top and bake an additional 5 minutes. Garnish with parsley, lemon slices, and pepper strips.
TURKEY-PASTA TOSS - Serves 4ÂÂ
2 medium carrots
3/4 cup unsweetened orange juice
1 Tbsp cornstarch
1/4 Tbsp salt
1/2 tsp dried whole basil
3/4 lb cooked turkey breast, cut into 1/2 inch pieces
8 cups water
1/2 (8 oz) package fettuccine
2 oz fresh snow peas - trimmed
1 cup small fresh mushrooms
8 cherry tomatoes, halved
1 Tbsp margarineÂÂ
Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces, set aside. Combine orange juice & next 3 ingredients in as small
saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside. Bring 8 cups water to a boil in a large Dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30 seconds. Drain well, and return to Dutch oven. Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm.
ÂÂ
TURKEY-VEGETABLE STIR FRY - Serves 4ÂÂ
1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, julienne strip cut
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms
4 green onions, minced
1 stalk celery, diagonally cut
1 (6 oz) frozen snow peas, thawed
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted
ÂÂ
Combine first 4 ingredients in a 2-cup glass measure; stir well. Microwave, uncovered, at high 2-3 minutes or until thickened, stirring every thirty seconds; set aside. Combine
carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap. Microwave at high 1-2 minutes or until carrot is crisp tender. Add mushrooms, onions, and celery; microwave at high for 1-2 minutes, stir well. Add soy sauce mixture, snow peas, and turkey; stir well. Microwave at high 2-3 minutes; stir after 30 seconds. Serve over rice; garnish with almonds.
ÂÂ
HOT TURKEY OR CHICKEN SALAD  Serves 6ÂÂ
2 cups of cooked turkey or chicken, diced
1 cup celery, chopped
1/2 cup blanched, slivered almonds
1/3 cup green pepper, diced
2 Tbsp grated onion
1 tsp salt
1 can water chestnuts, diced
2 Tbsp lemon juice
1 Tbsp pimento, chopped
1/2 to 1 cup mayonnaise
4 slices Swiss or Cheddar cheese
1/2 to 1 cup bread crumbs
1/4 cup melted butterÂÂ
Combine all but last 3 ingredients. Place in a 9x14 baking dish, top with cheese. Cover with buttered crumbs. Bake, uncovered at 450º for 10 to 15 minutes or until golden brown.ÂÂ
ÂÂ
HAWAIIAN STEAMED CARROTS
Steam a 2 pound bag of baby carrots till just tender. Drain. In a med sauce pan over med. heat combine the following:
1 cube of real butter
1/2 c. packed brown sugar (dark)
1 Tbl. freshly grated ginger
Cook the steamed carrots in the butter sauce till they are well coated. Stir to keep them from burning. I cook them about 5 to 8 minutes. Serve.
MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE
4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
1/4 cup (1/2 stick) butter
2 tablespoons plus 1 teaspoon minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk
2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheeseÂÂ
Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.ÂÂ
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.ÂÂ
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)ÂÂ
Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.ÂÂ
Makes 10 servings.
Bon Appétit - November 2003
 ÂÂ
ÂÂ
Thanksgiving Jello
2 (3 oz.) pkgs. cherry Jell-O
2 c. boiling water
1/2 c. cold water
1 lb. raw cranberries
1/2 orange with rind
1 apple
1 sm. can crushed pineapple, drained
2 c. sugar
1/2 c. nuts, chopped
Make Jell-O according to instructions. Grind cranberries, orange
with rind and apple. Combine all ingredients and chill to set.ÂÂ
Orange-Spiced Sweet Potato Casserole
ÂÂ
Use orange juice, brown sugar, and cinnamon to bring out the natural
sweetness of sweet potatoes.
Cooking Technique: Bake
Prep Time: 20
Cooking Time: Over one hour
Yield: 12 servings
Ingredients
5 large sweet potatoes, (about 4 pounds )
1 teaspoon grated orange peel
1/3 cup fresh orange juice
3 tablespoons Fleischmann's® Original Stick, divided
3 tablespoons packed light brown sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
2 tablespoons all-purpose flour
Directions
Preheat oven to 400°F.
Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake
potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl,
and mash.
Stir in orange peel, orange juice, 2 tablespoons Fleischmann's, 2
tablespoons brown sugar, cinnamon, cloves and salt; mix well. Spoon into
lightly greased 10x6-inch baking dish.
Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon
Fleischmann?s (melted); mix well. Sprinkle evenly over potatoes.
Bake 30 to 35 minutes or until hot. Let stand 5 minutes.
Nutrition Note: This recipe has been flavored with fresh orange and uses
less sugar and margarine than a traditional sweet potato casserole.
Nutrition Note: Sweet potatoes are loaded with vitamin A and have a low
glycemic index rating, which is important for diabetics. The carbohydrates
that are present break down more slowly causing glucose levels to rise more
gradually.
YELLOW SQUASH CASSEROLE
5 pounds medium-size yellow squash
2 eggs, beaten
1 cup breadcrumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt to taste
1 small chopped onion
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large corning ware dish with onion and about 1 cup of water and 1 stick of margerine. Cover and microwave 5-10 minutes or until soft.  Mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper.
Put back in casserole dish. Cover with a light layer of Ritz crackercrumbs. Bake at 350: F. for 20 to 25 minutes or until lightly browned. Serves 10.
Spinach and Cheese Casserole
Makes 8 servings
2  cups cottage cheese
1  10-ounce package frozen chopped spinach, thawed and well drained
1/3 cup crumbled feta cheese
3   eggs, beaten
1/4 cup butter or margarine
3    tablespoons all-purpose flour
2    teaspoons minced dried onion
Dash  ground nutmeg
Grease a 1-1/2-quart casserole; set aside. In a large bowl, combine
cottage cheese, spinach, feta cheese, eggs, butter, flour, onion,
and nutmeg; mix well. Transfer mixture to the prepared casserole.
Bake, uncovered, in a 350 degree F oven about 45 minutes or until
center is almost set (an instant-read thermometer inserted in center
should register 160 degrees F). Makes 8 side-dish servings
calories: 172 , total fat: 12g , saturated fat: 7g , cholesterol:
109mg , sodium: 392mg , carbohydrate: 6g fiber: 1g , protein: 11g ,
vegetables: 1diabetic exchange , medium-fat meat: 1.5diabetic
exchange , fat: 1diabetic exchange
WW Points - 4 Points
Brandied Pumpkin Pie
Can be made ahead of time, and my favorite kind of pie, how about yours?
CRUST:
1 1/4 cup all purpose flour
1/2 tsp. salt
3 tbs. margarine
2 tbs. vegetable shortening
5 tbs. ice water
FILLING:
3/4 cup sugar
2 eggs
2 tbs. brandy
1 1/2 tbs. pumpkin pie spice
2 tsp. chopped cyrstallized ginger
1 tsp. cardamon
1 can (15 oz) pumpkin
2 cups heavy cream
CRUST: Combine flour with salt, cut in butter and shortening until mixture
resembles crumbs. Stir in water, 1 tbs. at a time, until dough just forms.
Shape into disk. Wrap refrigerate 1 hour. Preheat oven to 350 degrees. Roll
out dough to fit 9 inch pie pan. Bake 7 min. until dough is set but not
browning. Cool.
FILLING: Combine sugar, eggs, 2 tbs. brandy, pie spice,
ginger and cardamon. Stir in pumpkin. Stir in 1 cup cream until smooth. Pour
into pie shell. Bake 50 min. Cool. Beat remaining cream and brandy until soft
peaks form. Garnish pie with this mixture, make 5 circles of this whip cream
looking mixture on top of pie and then in each circle you could add a candy
pumpkin.
Makes 10 servings.
ORANGE SLICE FRUIT CAKE
3 1/2 c. flour
1/2 tsp. salt
1 lb. candy orange slices, chopped
1 lb. pitted dates, chopped
2 c. walnuts or pecans, chopped
1 (3 1/4 oz.) can or 1 c. coconut (flaked)
1 c. butter
2 c. sugar
4 eggs
1 tsp. soda
1/2 c. buttermilk
Mix together flour and salt. Combine candy orange slices, pitted dates, walnuts or pecans and coconut. Add 1/2 of the flour mixture and mix well. Cream 1 cup butter and 2 cups of sugar. Add 4 eggs, one at a time. Combine 1 teaspoon soda and 1/2 cup of buttermilk. Add milk and flour mixture alternately and blend after each addition. Add candy mixture and mix well. Bake at 300 degrees for one hour and 45 minutes in a large angel food cake pan that has been well greased. It may take longer to bake. Test with a toothpick. As soon as cake is removed from oven, pour the following mixture over the top. Combine 1 cup orange juice and 2 cups powdered sugar. Cool. Store in refrigerator overnight before removing from pan. This is a large cake. It is not difficult to make. Once you have the orange slices cut up you have it under control!ÂÂ