Thanksgiving Recipes

These special recipes for Thanksgiving can also be used for Christmas Recipes and year-round.

Deep Fried Turkey

THANKSGIVING CARROTS Recipe

2 lbs. carrots, sliced 1/2″
1 med. onion, sliced
1 green pepper, diced
1 can tomato soup
1 tsp. dry mustard
1/2 c. sugar
1/2 c. vinegar
1/2 c. salad oil

Cook carrots until tender but firm. Layer carrots, onions, and pepper in deep bowl. Put all other ingredients in a saucepan and bring to a boil. Pour over vegetables. Let stand in refrigerator overnight.

Jewel Dessert Recipe

Takes time to make, but a tasty and very decorative holiday dessert. Use
red and green gelatins for Christmastime, orange and yellow for Thanksgiving
or Halloween

4 packages (3 ounces each) gelatin dessert, of which one must be lemon
3 cups boiling water
1 ½ cups cold water
2 cups whipping cream
¼ cup sugar
1 cup pineapple juice

Soak each package of gelatin separately in a little bit of cold water for 3
to 5 minutes. Reserving lemon gelatin, dissolve each of the other 3 in
separate bowls each containing 1 cup boiling water. Then add ½ cup cold
water to each bowl and stir. Our into separate shallow pans (cake pans are
fine) and refrigerate to set. Meanwhile, whip cream. Combine sugar with
pineapple juice in saucepan and bring to boil. Then add lemon gelatin and
cool to syrup state. Cut 3 cake pans of gelatin into cubes. Fold lemon
pineapple mixture into whipped cream, then gelatin cubes. Pour over Graham
Cracker Crust (see below) and refrigerate at least 4 hours.
Serves 15 to 18

THANKSGIVING POTATOES RECIPES

4 red potatoes
1/4 c. melted butter
1/2 c. cheddar cheese
4 oz. sour cream
Salt & pepper
1/2 c. chopped onions

Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 cup chopped onions in butter. Toss with potatoes and other ingredients. Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or until bubbling. Can be made the day before.
Graham Cracker Crust

20 double graham cracker
¼ pound butter, softened
¼ cup sugar

Roll crackers to fine crumbs. Mix with butter and sugar and press firmly into 9″x13″ pan to form crust.
Turkey Recipes

Stuffed Grilled Turkey Tenderloin 3 pts.

2 small turkey tenderloins, about 1/2 pound each
Nonstick vegetable spray
1 cup chopped onion
2 cloves garlic, minced
1 (4 oz) can chopped green chilies or jalapeno pepper, as desired
1/2 cup coarsely chopped cilantro
1 tsp olive oil

Cut deep pocket horizontally in side of each tenderloin, making sure
not to cut all the way through. Spray non-stick skillet with vegetable
spray. Sauté onion and garlic until softened, about 3 minutes. Stir in
green chilies and cilantro. Stuff onion mixture into pockets in
tenderloins; secure with metal skewer or wooden picks. Brush
tenderloins lightly with oil. Grill, covered, over medium coals or
broil 6 inches from heat source 15 minutes per side or until
tenderloins are cooked through. Cut into 1/2-inch slices.

THANKSGIVING ORANGE SHERBET SALAD RECIPES
Dissolve in 1 cup boiling water:
1 sm. pkg. orange Jello
1 sm. pkg. lemon Jello

Add and stir until melted:
1 pt. orange sherbet
2 tbsp. vinegar

Add:
1 can (#303 or #2) undrained crushed pineapple
1 can drained mandarin oranges

Chill. This is exceptionally good with poultry.

Praline Sweet Potatoes

4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans

Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175
degrees C).

In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract,
eggs and cream. Blend well, and spread evenly in casserole dish.

Prepare the topping by combining the butter, brown sugar, flour and
pecans. Mix until crumbly, and sprinkle over sweet potato mixture.

Bake for 30 minutes in the preheated oven.

Reunion Cornbread Turkey /Chicken Casserole
Yields 24 to 30 servings.
3 (8 ounce) packages crushed cornbread stuffing mix
10 to 11 cups cubed cooked turkey or chicken
2 cups (8 ounces) shredded Cheddar cheese
2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can evaporated milk
1 1/2 cup (6 ounce) shredded Swiss cheese
Prepare stuffing mix according to package directions. Add turkey and Cheddar
cheese.
Combine the soups and milk. Pour 1 cup each into three greased 13 x 9-inch
baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle
with Swiss cheese. Cover and freeze for up to 3 months, if desired. Or, if
not freezing, cover the casseroles and bake at 350 degrees F for 30 to 35
minutes or until bubbly. Let stand for 5 to 10 minutes before serving.
To use frozen casseroles, thaw in the refrigerator. Bake, uncovered, at 350
degrees F for 35 to 40 minutes or until bubbly. Let stand for 5 to 10 minutes
before serving.