Friday, November 28, 2008

Happy Turkey Day

Hope you all had a great Thanksgiving. We spent ours in Kanab, Utah with Adam's family. I was asked to bring a few of my family favorite recipes and thought I would share them with you. Any of these recipes would work for Christmas as well! Hope you all had a great day!

Cranberry Salad
Maria Blanchard

1 pkg of Fresh Cranberries (chopped or ground)
1 cup Sugar
3/4 pkg. Large Marshmellows cut into 1/4th (do not use the mini marshmallows)
1 large can of crushed pineapple drained well

1 pint cool whip
The night before, mix first four ingredients and refrigerate. In the AM, mix in the Cool Whip.

Sweet Potatoe Soufflé
Suzanne Dudley

6 cups of Yams (Bake 2 hours at 350. Scoop out of skins, mash really good)
1 cup Sugar
1 tsp. Salt
2/3 cup Melted Butter
4 Eggs
1 can Evaporated milk
2 tsp. Vanilla

Combine ingredients in mixing bowl and mix 3-4 minutes until smooth. Pour in 9 x 13 Pan

1 cup Brown Sugar
1/2 cup Flour
1 cup chopped Pecans
1/2 cup melted Butter
1/3 cup Cocoanut

Combine in bowl and sprinkle mixture over the top of Sweet Potatoes
Bake 30 minutes at 350

Stuffing for Turkey
Suzanne Dudley
(Sorry, I forgot to get a picture of just the stuffing!)
2 loafs of cheap wonder bread
3 sticks of celery chopped
1 onion chopped
about 3 cubes melted butter
1 can chicken broth

This recipe is one that you taste as you go. Put the bread in a big bowl the night before. Let it get stale. The next morning break it up like you would when you feed the ducks. Then add the chopped celery and onions. Add salt and pepper and sage to taste. Add melted butter as needed. You don't want it to be dry, but you don't want it to be soggy either. At this point you would put it inside the turkey. I personally don't love the taste of the stuffing inside the turkey so I leave a little out so that I can just cook it in the oven. If you want to cook it in the oven, add some chicken broth to left over mixture to moisten, (be sure not to let it look soggy) and put it in a baking dish. Cook for about 45 minutes covered at 350 degrees.

Banana Creme Pie
Crust: Suzanne Dudley
Filling: Lion House cookbook

Crust (Makes two)
1 1/2 cups Flour
1/2 tsp Salt
1/2 cup Shortening
6 TBSP COLD water

Combine flour, salt, shortening with a paster cutter.
Add, one at a time, tablespoons of cold water. Mix and divide dough in half
Roll out into circle, place in pie pan and flute the edges.

3 egg yolks beaten
1 cup Sugar
2 1/2 cups milk
3/4 cup Half and Half
1/4 tsp salt

Mix together on Medium high heat, stirring constantly. When steaming and right on the verge of boiling, add:

5 TBSP Cornstarch mixed with a little water
Stir until Thickened.

Add 2 TBSP Butter
1 tsp vanilla

mix and let cool completely.

Cut 2-3 banana's into pie shell and add cooled filling over the top. Serve with real whipping cream!

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