RICH CHOCOLATE PUMPKIN TRUFFLES
Yield: 48 servings

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby’s Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.

Thanksgiving Recipe - Baked Cranberries

1 Quart Fresh (or frozen) Cranberries, washed, culled & drained (2 pkgs @ 12 oz. each)

1 to 1 ½ Cups Sugar

½ Cup Water

1. While culling berries, pierce each one with a needle to curtail bursting while baking

2. Place berries in a 3 quart round, shallow pyrex casserole dish & sprinkle with 1 cup sugar.  Toss to coat berries.

3. Make a hole in the center of the berries & pour water into hole.  DO NOT STIR.  Cover Casserole.

4. Bake @ 300º approx. 25 - 45 minutes or until tender.  DO NOT BAKE LONG ENOUGH FOR BERRIES TO BURST.  They should remain whole.

5. Drain off berries & reserve liquid.  Taste and if additional sugar is needed, add it to the  liquid.

6. Microwave liquid until THIN syrup forms.  I use a Qt. Pyrex measuring cup for this step.  WATCH CAREFULLY SO IT DOES NOT CARMALIZE.

7. Pour light syrup over berries.  If additional liquid is desired, cook 2 parts water to 1 part sugar to a thin syrup and pour over berries.

8. Chill well before serving so flavors marry.

Paula Deen’s Thanksgiving Southern Cornbread Stuffing
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

Yield: 6 to 8 servings

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten   Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil   Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings

Thanksgiving Recipes

Cranberry Ice

Lovely citrus lends flavor to tart cranberries in this refreshing sorbet
that can be served up for dessert, as a palate cleanser between meals or to
liven up turkey in place of cranberry sauce.

Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice

Cooking Instructions
1. In a large pot, add cranberries and enough water to cover. Boil until
cranberries begin to pop. Drain and put through a food mill placed over a
large bowl.
2. While still warm add sugar to dissolve in the warm berries. The amount of
sugar may vary depending on the tartness of the berries, so if you decide to
add more sugar remember that the mixture will be tarter when it has been
frozen.
3. After dissolving the sugar in the berries, stir in fresh squeezed orange
juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and
freeze overnight. Take out of the freezer 5-10 minutes before cutting.

Nutrition Facts Servings per Recipe: 12
Amount Per Serving
Calories: 173cal
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 1mg
Carbohydrates: 44.8g
Fiber: 2.5g
Protein: 0.5g

More Recipes for Thanksgiving

Tomato Basil Pasta Salad

5 cups bow tie pasta
1/2 cup vegetable oil
1/4 cup balsamic vinegar
2 teaspoons Dijon style mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves snipped
3 large tomatoes coarsely chopped
1/2 cup toasted pine nuts
1 cup shredded mozzarella cheese

Cook pasta according to package directions.
Drain and cool.
In small mixing bowl whisk together oil, vinegar,
mustard, salt and
pepper.
In a large mixing bowl combine pasta, basil and
tomatoes.
Pour vinaigrette over top and toss together.
Cover and chill at least 1 hour.
Add pine nuts and cheese just before serving.

FISH A LA CREME

4 Whiting or Schnapper—1s.

1 gill Milk—1d.

1 oz. Butter

1/2 oz. Flour, and Lemon Juice

Pepper and Salt—1d.

Total Cost—1s. 2d.

Time—One Hour

Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour. Strain out and mix with 1 gill of milk. Wash the fillets and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper; they will take about 20 minutes.

Dish them carefully, strain the liquor, and make a sauce of it with the butter and flour by directions given. Season and flavour this and pour it over the fillets; garnish with chopped parsley and red bread crumbs, and serve hot.

Famous Recipes

Bierocks — Cabbage Burgers

3 loaves (1 lb. ea.) frozen bread dough, thawed
5 lb. lean ground beef
1/4 cup water
1 large head cabbage, chopped
1 large onion, chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper, to taste

Brush on top of Bierocks after baking:
2 TB butter, melted

Preheat the oven to 375º F. Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.

Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. Drain off any excess liquids, and set aside.

On a lightly floured surface, roll the dough balls into 5″ (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.

Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Yield: 18 servings.

Crockpot Smothered Steak

Ingredients:
2 lb. round steak, cut in strips
1 tsp. pepper
1 green and one red bell pepper, sliced
1 (1 lb.) can tomatoes
3 tbsp. soy sauce
1/3 c. flour
1/2 tsp salt if you like
1 lg. onion, sliced
2 (4 oz.) cans mushrooms, drained
Extra flour to brown steak strips in

Dredge steak strips in flour and brown in skillet in oil.
Put steak strips, additional flour, salt and pepper in crockpot. Stir
well to coat steak. Add remaining ingredients. Cover and cook on low 8
hours high for 4 hours). Serve with rice.

Steak Recipes

Thanksgiving Recipes

Cornbread Pie

1 lb. hamburger
1 can tomato soup
1 can whole kernel corn
2 tbsp. chili powder
1 lg. onion
1 green pepper
2 c. water
1 box Jiffy cornbread mix
Salt to taste

Preheat oven to 400 degrees. Brown hamburger and onion. Drain and add soup, water, corn, chili powder, salt. Place mixture in a large iron skillet or 9×13 pan. Mix cornbread as directions on box (mix slightly thinner). Pour cornbread over hamburger mixture and bake at 400 degrees for 30 or 40 minutes.

Unstuffed Cabbage

Ingredients
1 small head (1 1/2 pounds) savoy cabbage (or half 3-pound head), cut
into 4 wedges
1 tablespoon olive oil
2 medium carrots, chopped
2 medium celery stalks, chopped
1 medium red pepper, chopped
3 garlic cloves, crushed with garlic press
3 green onions, thinly sliced
1 tablespoon minced, peeled fresh ginger
1 can (14 1/2 ounces) diced tomatoes
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon light brown sugar

Directions
1. Place cabbage and 1/4 cup water in 3-quart microwave-safe baking
dish; cover and cook in microwave oven on High 12 to 14 minutes or until
cabbage is fork-tender.

*

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high
heat until hot. Add carrots, celery, and pepper, and cook 12 minutes or
until vegetables are tender and golden. Add garlic, green onions, and
ginger, and cook 2 minutes, stirring.

3. Add tomatoes with their juice, soy sauce, vinegar, and sugar; heat to
boiling over medium-high heat. Reduce heat to medium-low and simmer 5
minutes, stirring occasionally.

4. Spoon tomato mixture over cabbage in baking dish; cover and cook in
microwave on High 2 minutes to blend flavors. Servings 4