Thanksgiving Treats
4-6 medium potatoes, peeled & cubed Cook potatoes in boiling, salted water until tender; drain. With mixer or wire whisk beat potatoes and mayonnaise together until smooth and creamy. Stir in cheese and onions. Makes 4-6 servings. |
If you have a bread machine, try making your own bread for the stuffing. Make several white loaves, experiment with adding sage, poultry seasoning and thyme to the dough, then cube the loaf after it is done baking. Put cubes on pizza pans in a 200 degree oven to dry them out, stirring every now and then to turn them over. Offhand, I don't remember how long so keep an eye on them. When dry enough, cool, and then make the stuffing. Try making stuffing out of bread not dried in the oven. The flavor and texture isn't lost and takes less time. If you like it dried and want to save even more time, put the bread slices in the toaster. |
(from leftover pie dough) Take the leftover dough and roll it out on floured waxpaper as thin and wide and as long as you can. Sprinkle a generous amount of cinnamon, sugar, and a little bit of nutmeg over the rolled out dough. Dot with tiny dabs of butter or margarine. Starting at the longest side, roll the dough up so that the cinnamon, sugar and butter will be layered in a log. Spray a bread pan or pie pan and put the rolled up log in the pan. Cook it in the oven when you turn the pumpkin pie down to 350 degrees for about 30 minutes or until the dough is golden brown. Cool and then slice and enjoy the most yummy taste ever.
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Cut squash into thirds to work with easier. Slice off outer rind of butternut down to the orange color (I have found using a meat clever gives me the leverage needed to do this tough job), scoop out seeds, and cube the squash. Put cubes into saucepan with about an inch of water. Cook over low heat till butternut cubes are soft and tender. Drain water. Mash cubes with a potato masher along with about 1/4 cup margarine or butter, more or less according to your taste. Stir till smooth. Season with salt and pepper. Or for another way to cook squash, this one takes longer but is easier to do: Preheat oven to 375 degrees. Lay squash halves cut side down in a 9 x 13 inch baking pan. Cook for about 40 minutes, or till done. Test doneness with a fork stuck through the skin of the squash; should slide through with ease. Once squash is done, scoop the pulp out of the shell into a bowl. Use a potholder or kitchen towel to help you hold onto it because it's going to be very hot. Add some butter or margarine, 2-4 tablespoons, to the bowl and mash it into the squash. Add salt and pepper as needed. Or sprinkle with cinnanom, and serve while hot. |
CANADIAN RUM CAKE 1 pound dates, pitted Chop dates and walnuts. Cream butter and sugar until well blended; add dates and nuts. Mix soda with water and pour over first mixture. Add eggs. Stir in flour and salt, beating till smooth. Add rum and blend well. Grease a 13 x 9 x 2 inch pan. Bake at 300 degrees for 1 1/2 hours. For a smaller version, halve all the ingredients and bake in a 9x9 inch pan. Don't forget to halve the Rum Glaze, too. Rum Glaze: Mix 3/4 cup confectioners' sugar, 2 teaspoon sugar, 1 tablespoon rum or 1 1/2 teaspoons rum extract. Frost cake while it is still warm. |
Maybe not quite a bread but uses bread as the secondary attraction; my daughter-in-law Jeania introduced to me the cashews in this 1 env. Lipton Onion soup mix In medium bowl place all ingredients. Stir until thoroughly combined. Chill. Hollow out pumpernickel bread. Save what was taken out and cut into chunks. Fill center of bread with dip; serve. Dip carrots sticks, red or green peppers, celery, cucumber and chunks of the pumpernickel bread into dip. |
CORNBREAD CASSEROLE 1 16 oz. can whole kernel corn, drained Preheat oven to 350 degrees. Grease a 9 x 12 inch baking pan. Mix together corn, sour cream, eggs, melted butter, and sugar. Mix in muffin mix. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean. |
(For easy pickled eggs that will have a wonderful purple outside) 2 cans beets, whole or sliced Pour beet juice in a deep bowl. Add eggs. Cover and let sit for a day or two in the refrigerator, rotate a few times so all of the egg will be steeped. The longer they sit, the more beet juice will be absorbed into the white of the egg. Save the beets for the Thanksgiving dinner, heat beets up as desired. Serve the eggs either still in the beet juice or in a separate bowl. |
| Lyrics to "Over the River and Through the Woods"
Over the river and through the woods Over the river and through the woods Over the river and through the woods Over the river and through the woods Over the river and through the woods Over the river and through the woods |
